Cream of Vegetable Soup
This basic vegetable soup recipe is a perennial favorite-and it's a great way to get your children to eat zucchini!
|Onions or leeks||2 medium, peeled and chopped|
|Carrots||2, peeled and chopped|
|Potatoes||3 medium baking, or 6 red, washed and cut up|
|Chicken stock||2 Quarts (or combination of filtered water and sto|
|Sprig of fresh thyme||Several, tied together|
|Dried green peppercorns||1/2 Tsp, crushed|
|Sea salt||To taste|
|Creme fraiche||To taste|
Melt butter in a large, stainless steel pot and add onions or leeks and carrots. Cover and cook over lowest possible heat for at least 1/2 hour. The vegetables should soften but not burn. Add potatoes and stock, bring to a rapid boil and skim. Reduce heat and add thyme sprigs and crushed peppercorns. Cover and cook until the potatoes are soft. Add zucchini and cook until they are just tender - about 5 minutes. Remove the thyme sprigs. Puree the soup with a handheld blender.
If soup is too thick, thin with filtered water. Season to taste. Ladle into heated bowls and garnish with cultured cream. Serve with croutons.
Recipe from Nourishing Traditions by Sally Fallon