Dixie Stomp Cream of Vegetable Soup Recipe

Ingredients
<br>- 1 onion, sliced
<br>- 1 cup sliced carrots
<br>- 1 potato - peeled and cubed
<br>- 1 (10.5 ounce) can condensed chicken and rice soup
<br>- 1 (15 ounce) can asparagus
<br>- 2 (14.5 ounce) cans chicken broth
<br>- 2 cubes chicken bouillon
<br>- 1 bay leaf
<br>- 1/4 teaspoon dried thyme
<br>- 1/4 teaspoon ground black pepper
<br>- 3 cloves garlic, minced
<br>- 1 tablespoon margarine
<br>- 3 cups heavy cream
<br><p></p>Directions
<br>step 1: In a large saucepan over medium high heat, combine the carrots, onions, potato, soups, asparagus, broth, bouillon cubes, bay leaf, thyme, ground black pepper and margarine. Stir all together, bring to a boil, reduce heat to medium low and let simmer until all vegetables are tender.
<br>step 2: Transfer to a blender or food processor in small batches and puree until smooth. (Note: This soup is meant to be totally smooth, so puree until there is no sign of visible vegetable pieces.)
<br>step 3: Next, combine with the cream and mix all together until smooth and well blended. Return all to the saucepan and warm soup over medium low heat. (Note: Do not boil.)
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Ingredients
- 1 onion, sliced
- 1 cup sliced carrots
- 1 potato - peeled and cubed
- 1 (10.5 ounce) can condensed chicken and rice soup
- 1 (15 ounce) can asparagus
- 2 (14.5 ounce) cans chicken broth
- 2 cubes chicken bouillon
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 3 cloves garlic, minced
- 1 tablespoon margarine
- 3 cups heavy cream

Directions
step 1: In a large saucepan over medium high heat, combine the carrots, onions, potato, soups, asparagus, broth, bouillon cubes, bay leaf, thyme, ground black pepper and margarine. Stir all together, bring to a boil, reduce heat to medium low and let simmer until all vegetables are tender.
step 2: Transfer to a blender or food processor in small batches and puree until smooth. (Note: This soup is meant to be totally smooth, so puree until there is no sign of visible vegetable pieces.)
step 3: Next, combine with the cream and mix all together until smooth and well blended. Return all to the saucepan and warm soup over medium low heat. (Note: Do not boil.)

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