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Golden Harvest Soup Recipe

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This recipe for Golden Harvest Soup is from The Nachtigall Family Cookbook Project, 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:  
1/2 cup of butter
1 large onion, chopped
2 leeks (white part only) chopped
1 large potato, peeled and diced
1 cup thinly sliced or diced carrots
2 cups diced squash, in 1/2 inch cubes
3 cups chicken stock
1-1/2 cups light cream
1/4 cup dry white wine (optional)
Salt and pepper
Directions:
Directions:
In large heavy pot, melt butter and cook onion and leeks until softened but not browned. Stir in potato, carrots, and squash; cook, stirring, for 2 to 3 minutes. Pour in stock, cover and simmer for about 20 minutes or until vegetables are very tender.

Puree in a food processor or blender until very smooth. Return to a saucepan. (soup can be prepared ahead up to this point, covered, and refrigerated). Reheat before continuing with the recipe.

Stir in cream to desired consistency. Stir in wine (if using) and heat until very hot but do not boil. Season with salt and pepper to taste.

Garnish with a sprinkle of green onion, or a little grated carrot and sour cream.

Variation: Pumpkin soup: Instead of carrots and squash, use 3 cup diced raw pumpkin or 1 cup cooked or canned pumpkin. Omit wine. Add pinch each of nutmeg and cayenne pepper.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
From Canadian Living Cookbook

 

 

 

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