Creamy Seven-Vegetable Soup
From: Huguette, Longueil, Quebec, Canada
Comments: Try it and you will surely want to cook it again and again.
To taste, you can more or less wine.
Servings: 6
  • 1 onion, peeled
  • 2 celery stalks, cleaned
  • 2 carrots, peeled
  • 1/2 small turnip, peeled
  • 1 medium potato, peeled
  • 1/2 sweet green pepper, membranes removed and seeded
  • 1 small zucchini, cleaned
  • 1 tablespoon [15 mL] salted herbs [from lower St-Lawrence river if possible]
  • 1 bay leaf
  • 1/2 teaspoon [2.5 mL] 'herbes de Provence'
  • A little butter
  • A little vegetable oil
  • Salt and pepper, to taste
  • 10 teaspoons [50 mL] liquid chicken broth concentrate
  • 5 cups [1.25 L] water
  • 1/3 cup [80 mL] heavy [15% or 35%] cream
  • 1/3 cup [80 mL] dry white wine
  • Grossly chop onion, celery, carrots, turnip, potato, sweet green pepper and zucchini.
  • Transfer into a large casserole before mixing in salted herbs, bay leaf and 'herbes de Provence'.
  • Add a little butter and vegetable oil; salt and pepper mixture.
  • Cover casserole and leave seasoned vegetables to melt over low heat for approximately 20 minutes.
  • Dilute liquid chicken broth concentrate in water; pour over vegetables.
  • Puree mixture a little at a time into a blender, pouring puree into a clean casserole.
  • To serve, reheat soup until really hot.
  • Five [5] minutes before serving, lower heat to low and stir in cream and dry white wine.