Creme Of Vegetable Soup

Ingredients

some sald
1,400 ml chicken stock
90 gr onion
1 1/2 potato
120 gr tomato
140 gr carrot
200 gr green beans
65 gr broccoli
65 gr leek
95 gr zucchini
1 clove garlice
120 ml cream

Instructions

Melt butter in large stockpot over medium heat. Add onion and saute' 1 to 2 minutes. Reduce heat to low and add remaining ingredients except stock, cream and parsley. Cook unti vegetables are soft but not brown, about 20-25 minutes.

Add stock and bring to boil over medium high heat. Reduce heat and simmer about 10 minutes. Cook slightly. Transfer to blender of processor in batches and puree to smooth. Taste and adjust seasonng. Return to stockpot, place over medium heat and gradually stir in cream. Heat through but do not boil. Garnish with parsley. (Whole batch 1,963 calories minuus broth: 14 cups, each cup totals 162 calories with broth.) SOURCE: Source Le Cellier Restaurant, Santa Montica, California.