Canadian Cream Of Vegetable
|Butter||30 Milliliter (2 Tablespoon)|
|Carrot||125 Milliliter, diced (1/2 Cup)|
|Turnip||125 Milliliter, diced (1/2 Cup)|
|Potato||60 Milliliter, diced (1/4 Cup)|
|Leek||125 Milliliter, cut into chunks (1/2 Cup)|
|Celery||125 Milliliter, cut into chunks (1/2 Cup)|
|Onion||125 Milliliter, diced (1/2 Cup)|
|Tomatoes||250 Milliliter, diced (1 Cup)|
|Beef stock||750 Milliliter (3 Cups)|
|35% cream||125 Milliliter (1/2 Cup)|
|Chopped parsley||2 Teaspoon (10 Milliliter)|
– In a stove-top casserole, melt butter and cook vegetables and diced tomatoes without browning for 5 minutes.
– Add beef stock and season with salt and pepper. Bring mixture to a boil and simmer over low heat for 30 minutes. Run mixture through blender. Pour cream into mixture. Garnish with chopped parsley.