Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 Quarts chicken stock
3/4 c (1-1/2 sticks) butter
3/4 c Diced onion
1 1/2 c Diced potato
3/4 c Peeled diced tomato
3/4 c Diced carrot
3/4 c Green beans
3/4 c Broccoli, coarsely chopped
3/4 c Minced leek
3/4 c Minced zucchini
1 Clove garlice
1 1/2 ts Sugar, or to taste
Sald and freshly ground
- pepper to taste
1/2 c Heavy cream

Melt butter in large stockpot over medium heat. Add onion and saute'
1 to 2 minutes. Reduce heat to low and add remaining ingredients
except stock, cream and parsley. Cook unti vegetables are soft but
not brown, about 20-25 minutes.

Add stock and bring to boil over medium high heat. Reduce heat and
simmer about 10 minutes. Cook slightly.

Transfer to blender of processor in batches and puree to smooth.
Taste and adjust seasonng. Return to stockpot, place over medium
heat and gradually stir in cream. Heat through but do not boil.
Garnish with parsley.

(Whole batch 1,963 calories minuus broth: 14 cups, each cup totals 162
calories with broth.)

SOURCE: Source Le Cellier Restaurant, Santa Montica, California.

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