Creamy Veggie Citrus Soup |
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Prep Time: 10 Minutes Cook Time: 24 Minutes |
Ready In: 34 Minutes Servings: 6 |
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This is a variation on the creamy fall soup, but the taste is very different. It is very refreshing, with a surprisingly sweet taste that is perfect for a spring or summer supper. Ingredients:
1 1/2 cups potatoes |
1 cup zucchini |
1/2 cup portabella mushroom |
1/2 lb asparagus |
6 kumquats |
1/4 cup fat free sour cream |
2 (14 1/2 ounce) cans chicken broth (or veggie broth) |
4 garlic cloves |
1 teaspoon thyme |
1/2 teaspoon basil |
salt and pepper |
Directions:
1. Slice the zucchini, mushrooms, asparagus, and kumquats into one inch or smaller pieces.
2. Put broth, garlic, thyme, and basil in the bottom of a steamer.
3. Steam sliced vegetables and fruit over broth until tender.
4. Remove from steamer and puree in blender or food processor until smooth, adding leftover broth and sour cream as needed to get to the right consistency.
5. For vegetarian use the vegetable broth.
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