5.0
(3)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Melt the butter over medium heat in a large Dutch oven or pan. Add the sliced vegetables and stir to completely cover in butter.
Step 2
Cover the pot and cook over medium heat for 10 minutes to sweat the vegetables. Shake the pot occasionally to prevent the vegetables from sticking. Do not brown the vegetables.
Step 3
Add the chicken stock and season with salt and pepper to taste.
Step 4
Bring to a boil, then reduce the heat and simmer the soup for 20 minutes. The vegetables will be fork tender.
Step 5
Turn off the heat and allow the soup to cool slightly before blending it until smooth.
Step 6
Add the cream and stir well to blend completely. Reheat over a gentle heat without boiling.
Step 7
Garnish with parsley, if desired, before serving.
Your folders
delicious.com.au
5.0
(1)
Your folders
pamelasglutenfreerecipes.com
Your folders
taste.com.au
4.8
(35)
30 minutes
Your folders
taste.com.au
4.8
(177)
35 minutes
Your folders
cooking.nytimes.com
4.0
(312)
Your folders
nzherald.co.nz
Your folders
mayihavethatrecipe.com
40 minutes
Your folders
recipecommunity.com.au
3.0
(7)
Your folders
taste.com.au
4.4
(51)
25 minutes
Your folders
allrecipes.com
4.5
(145)
35 minutes
Your folders
bbc.co.uk
4.6
(126)
30 minutes
Your folders
itdoesnttastelikechicken.com
4.8
(6)
35 minutes
Your folders
myrecipes.com
4.0
(1)
Your folders
allrecipes.com
4.5
(69)
45 minutes
Your folders
tasteofhome.com
4.5
(4)
8 hours
Your folders
tasteofhome.com
4.5
(4)
8 hours
Your folders
bigoven.com
30 minutes
Your folders
washingtonpost.com
2.9
(7)
Your folders
mealthy.com
5.0
(6)