in Soup Recipes

Vegetable cream soup

updated

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Ingredients for 2 servings:

  • 1 onion(s)
  • 2 tsp butter
  • 300 g vegetables (carrots, peas and corn), frozen
  • 500 ml vegetable stock
  • 2 tbsp sour cream
  • 1 tbsp chives, cut into rolls
  • salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Dice the onion and sauté in the butter until translucent. Add the vegetables, sauté briefly, and then add the vegetable stock. Cover and simmer gently for 10 minutes over low heat. Remove 1/3 of the vegetables with a slotted spoon and finely purée the rest with the sour cream and stock. Season generously with salt and pepper. Return the vegetables to the soup, bring to a boil briefly, and serve sprinkled with chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Vegetable cream soup

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