Harvest Vegetable Soup
Jennifer
ingredients
- 2 Tbsp Butter
- 2 Large Leeks (White Part), Chopped
- 1 Large Onion, Chopped
- 1 Large Potato, Peeled and Diced
- 2 Cups Diced, Peeled Squash (Butternut or Buttercup)
- 1 Cup Carrots, Diced
- 1 Tart Apple, Peeled and Chopped
- 4 Cups Chicken Stock
- 1/4 Tsp Ground Nutmeg
- 1/2 Cup Light Cream or Milk (Optional)
- 1/4 Cup Dry White Wine (Optional)
- Salt and Pepper
- Garnish: Chopped Green Onions or Chives
directions
- 1
In a large, heavy saucepan over medium heat, melt butter. Add leeks and onion; cook, stirring often, until softened but not browned, about 10 minutes.
- 2
Add potato, squash, carrots, apple and stock; bring to boil. Reduce heat; cover and simmer, stirring occasionally, until vegetables are soft, about 20 minutes.
- 3
In blender or food processor, purée mixture until very smooth (blender gives smoothest consistency).
- 4
Return soup to saucepan. Stir in nutmeg, cream and wine. Season to taste with salt and pepper. Heat until piping hot; do not boil.
- 5
Garnish each serving with a sprinkle of green onions or chives.
Source: *
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