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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Harvest Vegetable Soup Recipe

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This recipe for Harvest Vegetable Soup is from Skwarchuk Family Favorites, 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 tbsp butter
4 cloves garlic - minced
1 leek - chopped
1 large onion - chopped
3 cups (approx 2 lb) squash (butternut or buttercup) - peeled and diced
1 large potato - diced
1 cup carrots - diced
1 apple - skinned and chopped
3.5 cups chicken stock
1 tsp ginger powder
1/4 cup white wine
1 tbsp sour cream
1/4 tsp nutmeg
1/2 cup milk
1/2 tsp salt
Pepper to taste

Sour cream and chives for garnish
Directions:
Directions:
1. Melt butter. Add leeks, onion and garlic - cook until soft but not brown. (Approx 10 min)
2. Add potato, squash, carrots, apple, stock, ginger, wine - bring to boil
3. Reduce heat. Cover and simmer, stirring occasionally until veggies are soft (approx 20 mins)
4. Add sour cream. Stir well
5. Using blender, food processor,purée mixture until smooth
Safety Note: let it cool a bit. If you place into enclosed vessel,the steam may cause pressure and ‘explode’ causing injury.
Alternatively, purée smaller portions to allow room for steam.
6. Return puréed mixture to saucepan. Stir in nutmeg, milk, salt & pepper
7. Serve hot. Do not boil!
8. Garnish with dollop of sour cream and chives. Truffle oil is nice too.

Number Of Servings:
Number Of Servings:
12 - 1 cup servings
Preparation Time:
Preparation Time:
90 mins*
Personal Notes:
Personal Notes:
Shared by Jann Habbick ((1997).
Also know as Harvest Gold

*Prep time is dependent on how fast you can clean and chop veggies!

 

 

 

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