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!
| Ingredients | Amount |
|---|---|
| Onions or leeks | 2 medium, peeled and chopped |
| Carrots | 2, peeled and chopped |
| Butter | 4 Tbsp |
| 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 |
| Zucchini | 4, sliced |
| Sea salt | To taste |
| Creme fraiche | To taste |
| Croutons | To taste |
Directions
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.
Serves 6-8.
Recipe from Nourishing Traditions by Sally Fallon
