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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I tasted this delicious soup in a restaurant, and when I couldn't persuade the chef to share the recipe. I began to experiment on my own. Finally, I came up with this blend, which is very close to what I'd tasted. The secret ingredient, I think, is sweet potatoes! —Audrey Nemeth, Mount Vernon, Maine Ingredients:
1 large onion, chopped |
1/4 cup butter |
3 medium sweet potatoes, peeled and chopped |
3 medium zucchini, chopped |
1 bunch broccoli, chopped |
2 cartons (32 ounces each) chicken broth |
2 medium potatoes, peeled and shredded |
1 teaspoon celery seed |
1 to 2 teaspoons ground cumin |
2 teaspoons salt |
1 teaspoon pepper |
2 cups half-and-half cream |
Directions:
1. In a stockpot, saute onion in butter until transparent but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream and heat through. Yield: 12-16 servings (4 quarts).
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