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Cream of Vegetable Soup Recipe

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This recipe for Cream of Vegetable Soup is from Italian Vegetarian and Vegan , 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 lb. leeks
1 c. thinly sliced carrots
1/2 lb. turnips peeled and thinly sliced
1/4 c. butter or oil
6 potatoes peeled and thinly sliced
2 tsp. salt
pepper to taste
8 c. water or broth
1 c. creme fraiche.

Directions:
Directions:
Trim the green tops off the leeks, wash well and slice thin. In a kettle, sweat the leeks, carrots, and turnips in the butter covered with a buttered round of wax paper and the lid, over moderately low heat for 15 to 20 minutes until vegetables are soft. Add the potatoes, salt, pepper and water. If broth is used, decrease the salt to 1 tsp. Bring the liquid to a boil and simmer for 45 minutes. Puree the mixture through a food mill and place soup back in kettle. Add the creme fraiche and bring the soup just to the boiling point.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
Variation of an old Gourmet magazine recipe.

 

 

 

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