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Winter Vegetable Cream Soup
Ingredients
- 1/4 cup butter
- 1 parsnip
- 3 carrots
- 1 medium potato
- 2 ribs of celery
- 1/4 cup finely chopped parsley
- 1 Tablespoons chopped chives
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups chicken stock
- 1 cup half and half
- 1/4 teaspoon grated nutmeg
Instructions
- Melt the butter. Sauté the vegetables and herbs until tender. Add chicken stock and cook for 20 minutes. Puree using a blender - immersion or stand. Add cream and nutmeg. You can grate a little bit of nutmeg on top of each serving of soup.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/