Creamy vegetable soup #2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Unsalted butter |
| 1 | large | Leek; chopped |
| 1 | medium | Baking potatoe; cut 1/2 inch cubes |
| ½ | pounds | Cauliflower flowerets |
| 3 | cups | Chicken broth |
| ½ | teaspoon | Lemon rind; grated |
| ¾ | teaspoon | Kosher salt; to taste |
| Fresh ground pepper; to taste | ||
| 1 | teaspoon | Olive oil |
| 8 | Shiitake mushrooms; stemmed & quartered | |
Directions
1.Melt the butter in an medium saucepan over low heat. Add the leek and sauté until soft, about 5 min. Add the potatoes, cauliflower, chicken broth and lemon rind. Raise heat and simmer until potatoes and cauliflower are tender, about 20 min.
2.Place soup in a blender and puree until smooth. Stir in salt and pepper.
Keep warm. Heat the olive oil in a medium non-stick skillet. Add the mushrooms. Sauté until tender, about 5 min. Ladle the soup into warm bowls and serve.
Copyright credit: 1996 by Betty Rollin © 1996 Lifetime Entertainment Services. All rights reserved.
Recipe by: www.Lifetimetv.com
Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 30, 1998
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