Creamy Broccoli Soup

Ingredients:

• 7 cups of broccoli
• 2 leeks, chopped
• 3 cups of baby mushrooms
• 2 large potatoes, peeled and cubed
• 1 cup of heavy cream
• 1 stick of butter
• 5 cups of chicken stock
• 1 onion, chopped
• 1 clove of garlic, chopped
• 1/2 cup of chives
• salt and pepper
• 4 tbsp of Parmesan cheese

Directions:

1. Sautee the chives, onion, mushrooms, broccoli, leek, and garlic in the butter for 10 minutes.
2. Add the cream and simmer for 4 minutes.
3. Add the chicken stock and simmer for another 30 minutes.
4. Add the soup to a food processor and puree.
5. Serve immediately with Parmesan cheese and salt and pepper to taste.

Serves: 5 persons

 

 

 

Potato and Turnip Soup

Ingredients:

• 3 large turnips, chopped
• 1 onion, chopped
• 4 large potatoes, peeled and cubed
• 2 leeks, chopped
• 1 tbsp of basil
• 1 stick of butter
• 6 cups of vegetable broth
• 1/2 cup of white wine
• 1/2 cup of heavy cream
• salt and pepper
• 2 tsp of rosemary

Directions:

1. Sautee the onion, turnips, potatoes, basil, rosemary and leek in the butter for 8 minutes.
2. Add the white wine and simmer for 5 minutes.
3. Add the cream and vegetable broth.
4. Simmer for 25 minutes.
5. Add the soup to a food processor and puree.
6. Serve immediately.
7. Add salt and pepper to taste.

Serves: 5-7 persons