Tuesday, October 16, 2012

Pentavegetable cream soup

I had a bunch of greens and some other veggies on hand and with this unfortunate-looking but tasty soup I used them all up in one go. The unfortunate appearance was sue to the red of the beet greens, by the way. So, if you have kale or chard to use, this will come out a lot more visually appealing.

10 oz green peas
2 carrots
greens of 5 beets
10 oz broccoli
2 potatoes
1 yellow onion
3 cloves garlic
2 tbsp butter
4.5 cups chicken stock
0.5 cup heavy cream
8 oz cheddar cheese
black pepper

Saute the diced onion on the butter until soft. Add the garlic for 30 seconds, then add the stock and all the veggies chopped roughly. Cook for 20-30 minutes, until potatoes are soft. Blend until smooth.

Add the shredded cheddar cheese and the heavy cream. Stir and season with salt and black pepper. Serve warm with crusty bread.

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