Post by carnation037 on Jan 21, 2003 16:14:38 GMT -6
The flavor of the vegetables in this creamy soup is brought to life
with the lemon juice and dill.
Cream of Vegetable Soup
2 Tbs (30 ml) olive oil
2 leeks, trimmed and finely chopped
1 lb (450 g) potatoes, peeled and chopped
2 carrots, chopped
2 yellow crookneck squash, chopped
2 zucchini (courgettes), chopped
6 cups (1.5 L) chicken or vegetable broth
2 Tbs (30 ml) chopped fresh dill
1/2 cup (125 ml) heavy cream, half-and-half, or milk
1 Tbs (15 ml) lemon juice
Salt and freshly ground pepper to taste
Heat the oil in a large pot over moderate heat and saute the leeks
until tender, about 3 minutes. Add the potatoes, carrots, squash, and
zucchini and saute for 3 minutes. Add the broth and dill and bring to
a boil. Reduce the heat and simmer covered for 20 minutes. Puree in
batches in an electric blender or food processor and return to the
pot. Stir in the cream and lemon juice and season with salt and
pepper. Serve hot or cold. Serves 4 to 6.
with the lemon juice and dill.
Cream of Vegetable Soup
2 Tbs (30 ml) olive oil
2 leeks, trimmed and finely chopped
1 lb (450 g) potatoes, peeled and chopped
2 carrots, chopped
2 yellow crookneck squash, chopped
2 zucchini (courgettes), chopped
6 cups (1.5 L) chicken or vegetable broth
2 Tbs (30 ml) chopped fresh dill
1/2 cup (125 ml) heavy cream, half-and-half, or milk
1 Tbs (15 ml) lemon juice
Salt and freshly ground pepper to taste
Heat the oil in a large pot over moderate heat and saute the leeks
until tender, about 3 minutes. Add the potatoes, carrots, squash, and
zucchini and saute for 3 minutes. Add the broth and dill and bring to
a boil. Reduce the heat and simmer covered for 20 minutes. Puree in
batches in an electric blender or food processor and return to the
pot. Stir in the cream and lemon juice and season with salt and
pepper. Serve hot or cold. Serves 4 to 6.