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"The belly rules the mind."--Spanish Proverb

Creamy Vegetable Soup from the Sedgely Place Recipe

4.8 stars - based on 3 votes
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This recipe for Creamy Vegetable Soup from the Sedgely Place is from The Frechette/Barnett Family 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:  
1 small head broccoli
2 small zucchini
3 over sized sweet potatoes
2 leeks (or onions)
2 white potatoes
2 ounces butter (1/2 stick)
1 qt light cream (half and half also works)
chicken stock
3 - 4 tsps cumin
1 - 2 tsp tarragon
1 tsp pepper
1 tsp celery seed
Directions:
Directions:
Chop broccoli, slice zucchini, pare and slice sweet potatoes and chop onions. Saute the onions in the 2 oz of butter. Add broccoli, zucchini, sweet potatoes and just enough strong chicken stock to cover vegetables. Season with pepper, tarragon, celery seed and cumin. Bring to boil and simmer until vegs are tender. Add light cream and bring almost to a boil. Thicken with the raw white potatoes (peel and slice potatoes, then put in a blender with chicken stock; puree about 1 minute.) Then add to hot soup. I then take some more of the vegs in the soup and put through the blender. It is good to leave some of the vegs in the soup, but to blend a few as well.
Personal Notes:
Personal Notes:
This is delicious! First had at the Sedgely Place in Greene, Me. The chef had given the recipe out and I saw it in the newspaper and copied it. I used to make it for Christmas Eve at my mom and dad's.

 

 

 

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