Cream of Veggie Soup(Thanksgiving Soup)
Cream of Vegetable Soup (Thanksgiving Soup) Print Recipe This basic vegetable soup recipe is a perennial favorite—and it’s a great way to get your children to eat zucchini! By: Donna Schwenk Makes: 14 – 1 cup servings Ingredients 2 medium onions or 3 leeks, peeled and chopped 2 carrots, peeled and chopped 4 Tbsp. butter 3 medium baking potatoes or 6 red potatoes, washed and cut up 2 qt. chicken stock or combination of water and stock Several sprigs fresh thyme, tied together ½ tsp. dried green peppercorns 4 zucchini, sliced Sea salt or fish sauce and pepper to taste Creme fraiche or kefir cheese Instructions Melt butter in a large pot and add onions or leeks and carrots. Cover and cook over lowest possible heat for a ½hour. The vegetables should soften but not burn. Add potatoes and stock to the pot. Bring to a rapid boil and skim off any impurities that may rise to the top. Reduce heat, add thyme sprigs an...