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Pureed Vegetable Soup Recipe

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This recipe for Pureed Vegetable Soup is from Memories From My Childhood and Beyond..., 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 tbsp butter
2 large leeks (white part only), chopped
1 large yellow onion, chopped (about 7 ounces)
1 large potato, peeled and diced (about 7 ounces)
2 cups diced, peeled butternut squash
1 cup diced carrots
1 granny smith apple
4 cups chicken broth
1/4 tsp ground nutmeg
1/2 cup light cream or homogenized milk
1/4 cup dry white wine
salt and white pepper
garnish: chopped green onions or chives - chives are better
Directions:
Directions:
1.In large, heavy bottomed saucepan or soup pot, melt butter over medium heat. Add leeks and onion; cook, stirring often, until softened but not browned, about 10 minutes.

2. Add potato, squash, carrots, apple and stock; bring to a boil. Reduce heat, cover and simmer; stirring occasionally, until vegetables are soft, about 20 minutes.

3. Purée soup with immersion blender until very smooth. Stir in nutmeg, cream and wine. Season with salt and white pepper (just a dash of pepper). Heat until hot; do not boil. Garnish with chives or green onions.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Fabulous! Can easily be doubled and freezes very well. Serves 6.

 

 

 

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