Prime
Golden vegetable soup
A meal of golden vegetable soup
Ingredients
12 oz chopped carrots
8 oz chopped rutabagas (may not be available in the market, turnips may be used instead)
2 small chopped leeks
4 oz diced potatoes
3-3 ¾ cups of vegetable stock
1-1/4 cup milk
Salt and pepper to taste
¼ cup plus 2 tbsp whipping cream
1 tbsp chopped fresh parsley
Method
i) Combine the vegetables in a large saucepan and bring to a boil with the stock, covered and let simmer for around a half hour.
ii) When done, process the above in either a food processor or a blender until it has become a puree.
iii) Clean the pot and return the puree to the stove before adding the milk.
iv) Reheat and season with the salt and pepper.
N.B.
In a small bowl, whip the cream until it becomes soft and peaks form before folding in one tablespoon of chopped parsley. Top with portions of soup with herb Chantilly and you may wish to garnish with additional parsley.
