Creamy Three-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] small broccoli flowerets
  • 3 cups [750 mL] small cauliflower flowerets
  • 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] heavy [15%] cream
  • Salt and pepper, to taste
  • Heat together butter and oil into a large casserole.
  • Soften together chopped celery, minced leek and chopped onion without coloring them.
  • Mix in small broccoli and cauliflower flowerets, carrot slices, chicken broth, celery seeds and freshly chopped parsley.
  • Cover and leave to simmer for approximately 30 minutes, to soften all the vegetables.
  • Puree then pour mixture back into casserole.
  • Sir in cream; reheat without boiling.
  • Salt, pepper, and serve.