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Creamy Vegetable Soup




Source of Recipe


Internet


List of Ingredients




1/4 cup butter
1 large onion, chopped
2 medium celery ribs, chopped
1 small rutabaga or turnip, peeled and chopped
1 medium potato, peeled and chopped
2 to 3 medium carrots, peeled and chopped
4 ounces green beans, trimmed and chopped
2 garlic cloves, peeled and chopped
4 cups chicken broth
1/4 teaspoon dried tarragon
1/4 teaspoon dried marjoram
1/8 teaspoon dried dill weed
1 cup milk
salt & white pepper
sour cream
fresh parsley sprigs



Recipe



Melt the butter over medium-low heat in a large pot or Dutch oven. Add the chopped onion, celery, turnip (or rutabaga), potato, carrots, green beans, and garlic cloves. Cook for about 30 minutes, stirring occasionally, until the vegetables are tender, but not browned. Turn the heat down if the vegetables begin to stick to the pan.

Stir in the chicken broth, tarragon, marjoram, and dill weed. Bring the mixture to a boil, reduce the heat to low and simmer uncovered for about 30 to 40 minutes, or until all the vegetables are very tender.

Pour the soup into a food processor and blend until smooth. Return the soup to a clean pot and add the milk. Heat the soup over medium-low heat until it begins to simmer. Add salt and white pepper to taste. Ladle soup into wide, shallow soup bowls. Garnish with a dollop of sour cream and a spring of fresh parsley. Serves 4.