Ingredients
- 1 1/2 potato (diced)
- 1 clove garlic
- 1,400 ml chicken stock
- 200 gr green beans
- 140 gr carrot (diced)
- 120 gr tomato (peeled diced)
- 120 ml cream (heavy)
- 95 gr zucchini (minced)
- 90 gr onion (diced)
- 65 gr leek (minced)
- 65 gr broccoli
- some salt
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 seasoning. Return to stock pot, place over medium heat and gradually stir in cream. Heat through but do not boil. Garnish with parsley. From Le Cellier Restaurant, Santa Monica, California. Recipe shared by Cate Vanicek
