Go to: Just Soup Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Creamy Vegetable Soup
1 ts Unsalted butter
1 lg Leek; chopped
1 md Baking potatoe; cut 1/2 inch cubes
1/2 lb Cauliflower flowerets
3 c Chicken broth
1/2 ts Lemon rind; grated
3/4 ts Kosher salt; to taste
Fresh ground pepper; to taste
1 ts Olive oil
8 Shiitake mushrooms; stemmed & quartered
Melt the butter in an medium saucepan over low heat. Add the leek
and sauté until soft, about 5 min. Add the potatoes, cauliflower,
chicken broth and lemon rind. Raise heat and simmer until potatoes
and cauliflower are tender, about 20 min.
Place soup in a blender and puree until smooth. Stir in salt and
pepper. Keep warm. Heat the olive oil in a medium non-stick skillet.
Add the mushrooms. Sauté until tender, about 5 min. Ladle the soup
into warm bowls and serve.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.