125 ml butter 1/2 cup
175 ml onion, diced 3/4 cup
175 ml tomato, diced 3/4 cup
175 ml carrot, diced 3/4 cup
175 ml green beans, diced 3/4 cup
175 ml broccoli, coarsely chopped 3/4 cup
175 ml leek, chopped 3/4 cup
175 ml zucchini, chopped 3/4 cup
1 garlic clove, minced
7 ml sugar 1 1/2 tsp
salt & pepper to taste
1.5 L chicken stock 6 cup
125 ml whipping cream 1/2 cup
parsley, chopped
Melt butter in large stockpot over medium- high heat. Add onions and saute 1 to 2 minutes. Reduce heat to low and add remaining ingredients except stock, cream and parsley. Cook until vegetables are soft but not browned, about 20 to 25 minutes. Add stock and bring to boil over medium-high heat. Reduce heat and simmer about 10 minutes. Let cool slightly.
Transfer to blender or processor in batches and puree until smooth. Taste and adjust seasoning. Return to stockpot, place over medium heat and gradually stir in cream. Heat through but do not boil. Garnish each serving with chopped parsley.
Serves 6