Creamy Vegetable Soup
From: Paulette, Saint-Leonard, Quebec, Canada
Servings: 8
IngredientsPreparation
  • 1 tablespoon [15 g] butter
  • 1 tablespoon [15 mL] oil
  • 1/4 cup [60 mL] chopped celery
  • 1/4 cup [60 mL] minced leek
  • 1/4 cup [60 mL] chopped onion
  • 3 cups [750 mL] broccoli pieces
  • 3 cups [750 mL] cauliflower pieces
  • 3 cups [750 mL] carrot slices
  • 6 cups [1.5 L] chicken broth
  • 1/4 teaspoon [1 mL] celery seeds
  • 1 teaspoon [5 mL] freshly chopped parsley
  • 1/4 cup [60 mL] 15% cream
  • Salt and pepper, to taste
  • Heat together butter and oil, into a casserole; soften together, without browning, chopped celery, minced leek and chopped onion.
  • Mix in broccoli and cauliflower pieces, carrot slices, chicken broth, celery seeds and chopped parsley.
  • Cover; simmer for 30 minutes, until soft.
  • Puree mixture into a blender.
  • Pour back into casserole.
  • Pour in cream; reheat, without boiling.
  • Salt and pepper; serve.