124 Ratings
  • 5 star values: 83
  • 4 star values: 27
  • 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.

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Ingredients

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

Directions

  • 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.

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  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

453 calories; 35 g total fat; 112 mg cholesterol; 1004 mg sodium. 28.2 g carbohydrates; 9.8 g protein; Full Nutrition


Reviews (97)

Read All Reviews

Most helpful positive review

Rating: 5 stars
04/25/2003
Excellent soup very tasty and easy to make. I omitted the butter cream and salt. Instead sauteed in water and used plain soy milk. I did however add 1/4 to 1/2 cup of loosely grated sharp cheddar cheese. The flavor was still excellent with the modifications.
(56)

Most helpful critical review

Rating: 1 stars
04/23/2008
I followed this recipe exactly but was very disappointed with the result. It was too runny and a little grainy. Don't know what I did wrong.:(
(2)
124 Ratings
  • 5 star values: 83
  • 4 star values: 27
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
04/25/2003
Excellent soup very tasty and easy to make. I omitted the butter cream and salt. Instead sauteed in water and used plain soy milk. I did however add 1/4 to 1/2 cup of loosely grated sharp cheddar cheese. The flavor was still excellent with the modifications.
(56)
Rating: 5 stars
10/14/2003
This is an excellent recipe. To call it gourmet however may be to venture into hyperbole. I seasoned it with fresh pepper and garnished it with shredded cheddar but made no further adjustments; none need be made. This is a solid simple recipe that given the excellent tasty result takes very little time and effort to prepare. It is refreshing to find a recipe accurately scaled down to two servings--thank you Miss Zyla!
(53)
Rating: 5 stars
02/03/2007
OMG...is this awesome or what?!!! We absolutely loved this soup. Not to mention how EASY it is to make. I followed the recipe exactly as written and would not change a thing (as I normally would) in the future either. Thank you for another grrrreat recipe.
(45)
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Rating: 5 stars
12/05/2003
Oh my gosh!! You're right Elizabeth! It IS GOURMET! it tasted so good I want to make it ever night! I give it my own rating of 10 stars! very very good!I'm going to make it tonight for my mother-in-law!
(25)
Rating: 4 stars
10/09/2008
Instead of cream I use oatmeal to thinken up the soup! After I puree the soup it comes out nice and creamy! (and healthier!)
(20)
Rating: 5 stars
09/22/2008
I made this recipe almost exact as stated (added garlic powder tastefully simple season salt dash of nutmeg and fresh black pepper)and it got nothing but rave reviews!
(17)
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Rating: 4 stars
03/06/2012
I added fresh minced garlic with the other vegetables and I skipped the parchment paper step only because I didn't have any. I also used fat free evaporated milk because I don't usually keep whipping cream on hand. This soup tasted turned out rich and creamy--nice "cup" soup as in something to drink. Very good.
(15)
Rating: 5 stars
02/18/2009
I've made this two times and am now just getting around to reviewing it. This recipe is a classic simple preparation and it stands on these two things: 1) Using the freshest best broccoli onion and potato you can buy; 2) Following the preparation exactly. A slow patient sweating process; Stick to this and it will turn out perfectly. This is the way good food is supposed to taste - without a lot of cover up.
(13)
Rating: 3 stars
02/21/2005
This recipe was just okay. I ended up squeezing the juice of half a lemon in as well as putting two dashed of cayenne pepper and several dashes of Old Bay seasoning in to jazz it up.
(12)