Cream of Vegetable Soup Normandy
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Carrots||6 Medium, thinly sliced|
|Leeks||3 Large, cleaned and thinly sliced (With 1 Inch Green Stem)|
|Onions||2 Large, thinly sliced|
|Turnips||2 Large, peeled and thinly sliced|
|Potatoes||6 , peeled and sliced|
|Chicken stock||8 Cup (128 tbs)|
|Freshly ground pepper||To Taste|
|Creme fraiche||1 Cup (16 tbs)|
Melt butter in Dutch oven or large saucepan over medium heat.
Add carrots, leeks, onions, and turnips .and saute until golden.
Add potatoes, stock and salt (if necessary) and pepper to taste Increase heat and bring to boil.
Reduce heat and simmer until vegetables are tender Transfer to processor or blender in batches and puree.
Return to saucepan and stir in Creme Fraiche.
Cook over low heat until just warmed through.
Do not boil.