Rating: 4.5 stars 4.5
131 Ratings
  • 5 star values: 89
  • 4 star values: 28
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 3

Just enough for two people, easy to prepare, and freezes well. If freezing, do not add cream until ready to use.



Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt butter in pan, do not brown. Add vegetables, toss to coat with butter, then press parchment paper on top of vegetables--this is called "sweating"-- for better flavor. Put lid on pan and simmer very gently until vegetables have softened. Do not brown.

  • Remove paper, add chicken stock, bring to a boil, then simmer until vegetables are soft.

  • Put in blender and puree until smooth. Pour back in pan, add salt, pepper, and cream. Simmer gently, do not boil or cream will curdle, until heated through.

Nutrition Facts

453 calories; protein 9.8g; carbohydrates 28.2g; fat 35g; cholesterol 112mg; sodium 1003.8mg. Full Nutrition