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Cream of Vegetable Soup

2 cups cooked vegetables
1 cup onions, chopped
1 tablespoon parsley, chopped
4 cups chicken stock
1 cup heavy cream
salt and pepper to taste

Put the vegetables, parsley and stock in a saucepan and bring to
a boil. Lower the heat and simmer, partially covered, for 10 to
15 minutes or until vegetables are tender. You can also use a
Bechamel sauce instead of heavy cream for the creamy base.

In a blender, food mill or food processor puree the soup until it
is as smooth as you like.

Return the puree to the saucepan and add the cream. To serve cold,
chill for at least two hours and correct seasoning, as needed.

To serve hot, keep heating soup and stirring until mixture is heated
through. Again, correct seasoning as needed.

Some vegetable combinations to try:

Leeks: Omit onion and use 3 cups leeks and teaspoon fresh tarragon.

Onions: Use 3 cups onion.

Potatoes: Use 2 cups diced onion, 5 cups chicken stock, 2 teaspoons
fresh dill and sour cream instead of heavy cream.

Mushrooms: Use 2 teaspoons chopped fresh savory.

Celery: Use 1 teaspoon chopped fresh sage.

Cauliflower: Use a dash of nutmeg instead of herbs.

Tomato: Use 1 tablespoon chopped fresh basil.


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