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Creamy Broccoli Soup


  • 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


  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


  • 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


  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

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