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Recipe by: fatou
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See below ingredients and instructions of the recipe
1 1/2 qt Chicken stock 3/4 c Minced leek
3/4 c (1-1/2 sticks) butter 3/4 c Minced zucchini
3/4 c Diced onion 1 Clove garlice
1 1/2 c Diced potato 1 1/2 ts Sugar, or to taste
3/4 c Peeled diced tomato Sald and freshly ground
3/4 c Diced carrot - pepper to taste
3/4 c Green beans 1/2 c Heavy cream
3/4 c Broccoli, coarsely chopped
Servings: 6
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.
From Le Cellier Restaurant, Santa Montica, California. Recipe shared by
Cate Vanicek
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
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