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Basic Cream of Vegetable Soup
3 tb Unsalted butter
1 c Chopped onion
1 Potato -- peeled and diced
2 c Water or chicken stock
1 1/2 c Steamed vegetables, i.e. carrots, broccoli -- spinach, or peas
Salt and pepper
1/2 c heavy cream
In a large saucepan, melt butter over medium heat. Add the chopped
onion and cook until tender without browning. Stir in diced potato
and liquid. Bring to a boil and simmer until potato is tender. Stir
in your steamed vegetable of choice and return to a simmer. Puree the
soup in batches in a blender and return to saucepan. Leave 1 cup of
vegetables not pureed if a chunkier soup is preferred. Season soup
with salt and pepper and finish with heavy cream. Serve warm with
french bread and a salad.
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