Creme Of Vegetable Soup - Le Cellier Restaurant

Directions

1. 1

   1 1/2 Quarts chicken stock 3/4 c (1-1/2 sticks) butter 3/4 c Diced onion 1 1/2 c Diced potato 3/4 c Peeled diced tomato 3/4 c Diced carrot 3

2. 2

   Add onion and saute' 1 to 2 minutes

3. 3

   Reduce heat to low and add remaining ingredients except stock, cream and parsley

4. 4

   Cook unti vegetables are soft but not brown, about 20-25 minutes

5. 5

   Add stock and bring to boil over medium high heat

6. 6

   Reduce heat and simmer about 10 minutes

7. 7

   Cook slightly

8. 8

   Transfer to blender of processor in batches and puree to smooth