| Ingredients: 4 Tablespoon(s) butter 2 washed, sliced onion, yellow 2 peeled and chopped carrot 3 or 6 red, cut into pieces potato, russet 6 Cup(s) chicken stock 1 Bunch(s) bundled together, fresh thyme 1/2 Teaspoon(s) crushed green peppercorns 4 trimmed and sliced zucchini 2 Dash(s) Sea salt 2 Dash(s) freshly ground black pepper 1 Cup(s) sour cream |
Directions:
This is the basic recipe for creamed vegetable soup. It's easy to prepare when you use a handheld blender so you can blend it right in the pot. Add the raw or cultured cream to the bowls when serving, so the enzymes are not destroyed. Melt butter in a large stainless-steel pot over low heat. Add onions and carrots, cover, and cook over lowest possible heat for at least 30 minutes or until veggies soften but don't burn. Add potatoes and stock, raise heat to rapid boil and skim. Reduce heat, add thyme sprigs and crushed peppercorns. Cover and simmer until potatoes are soft. Add zucchini and cook until ust tender, 5 to 10 minutes. Remove thyme sprigs. Puree soup with a handheld blender. If soup is too thick, thin with filtered water. Season with salt and pepper. Ladle into heated bowls and garnish with 1 Tbsp of sour cream or creme fraiche per bowl. |