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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Velvety Vegetable Soup Recipe

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This recipe for Velvety Vegetable Soup is from WYOMING WILD!-COOKS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 onions, sliced
2 stalks celery, cut up
2 Tbsp margarine
4 cups chicken stock (or veg. stock)
2 medium potatoes, sliced
2 carrots, sliced
1 zucchini, sliced
salt and pepper to taste
4 sprigs parsley
Directions:
Directions:
Saute the onions and celery in melted margarine. In a soup pot combine sauteed vegetables with remaining ingredients. Cook gently on low heat until vegetables are soft. Pour soup into blender (in two or three "loads") and blend until smooth. A hand blender used in the soup pot could be used instead. Return to soup pot. Taste to correct seasonings.
Yield: 4 to 6 servings.
Personal Notes:
Personal Notes:
This is a hearty soup that I make for Thanksgiving. I usually double or triple the recipe and only make it once a year because there is a lot of chopping involved. It can be frozen (some hand blending when defrosted is required.)

 

 

 

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