Cream Of Summer Vegetable Soup

Cream Of Summer Vegetable Soup

Ingredients:
2 medium boiling potatoes, peeled and chopped
1 cup peas, green beans, or broccoli florets
2 green onions (scallions), chopped
3 cups Basic Chicken Stock or low-sodium store-bought
1 cup light cream or evaporated milk

Directions:
1⁄ teaspoon curry powder
8
Salt and ground black pepper
¼ cup chopped fresh herbs
IN A MEDIUM SAUCEPAN, combine the potatoes, peas, green onions, and stock and
bring to a boil over high heat. Reduce to a simmer, cover, and cook until the
vegetables are tender, 10 to 20 minutes. Let cool.
Pour the soup into a blender and puree until smooth. Add the cream and curry powder
and blend until thoroughly incorporated. Season to taste with salt and pepper.
Return the soup to the saucepan and heat to serving temperature or chill in the
refrigerator. Serve sprinkled with the herbs.
bread
WHOLE WHEAT BUTTERMILK BISCUITS
BUTTERMILK GIVES THESE WHOLE-GRAIN BISCUITS A SUBTLE TANG. THEY’RE JUST RIGHT
FOR SERVING WITH A BOWL OF HOT OR CHILLED CREAMY VEGETABLE SOUP.
Makes 12