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Golden Autumn Soup

chef.brandon's picture
Ingredients
  Butter 1⁄4 Cup (4 tbs)
  Onion 1 Large, chopped
  Leeks 2 , chopped (White Part Only)
  Potato 1 Large, peeled and diced
  Carrots 1 Cup (16 tbs), thinly sliced or diced
  Squash 2 Cup (32 tbs), diced for 1/2" cubes
  Chicken stock/Broth 3 Cup (48 tbs), well seasoned
  Light cream 3 Cup (48 tbs)
  Dry white wine 2 Ounce (Optional)
  Fresh chives/Green onions /carrots - grated 2 Tablespoon, chopped
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1. In a heavy pot, melt butter and cook onion and leeks until soft but not brown.
2. Add potato, carrots and squash and cook stirring for 2-3 minutes.
3. Adding stock cover and let it simmer for about 20 minutes or until vegetables are tender.
4. In a food processor or blender puree until very smooth and return to saucepan.
5. Stir in cream to desired consistency and add wine if desired.
6. Heat slowly until very hot without letting it to boil.

SERVING
7. Taste and season with salt and pepper and serve with garnish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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