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Cream Of Vegetable Soup Normandy

Ingredients
  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)
  Salt To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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