"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Golden Harvest Soup Recipe

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This recipe for Golden Harvest Soup, by , is from Memories From My Childhood and Beyond..., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mindi Hartman (The Canadian Living Cookbook)

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup butter
1 large yellow 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, cut in 1/2 inch cubes
3 cups chicken stock
1 1/2 cups light cream (5%)
1/4 cup dry white wine - cooking wine is fine
salt and pepper

Garnish:
chopped chives

Directions:
Directions:
1. 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 tender.
2. Purée with immersion blender until very smooth.
3. Stir in cream and wine. Season with salt and pepper. Heat until hot but be careful not to boil.
4. Garnish with a sprinkle of chives.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Fabulous! Easy to double or triple. Freezes well. Serves 6.

 

 

 

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