Hot soup for the cold winter days.
Heat the oil in a large saucepan and saute the onions, celery and leeks.
Add the carrots, turnips, potatoes, savory and parsley; season with salt and pepper and pour in the chicken broth. Simmer for 25 minutes over low heat.
Using either a food processor or an electric mixer, puree the mixture, then return it to the saucepan. Warm over low heat and add the cream or yogurt; mix well and serve.
|Servings:||4 to 6|
|Time:||20 Minutes Preparation Time|
30 Minutes Cooking Time
Source: The Classic cooking Book
By Raymonde C. G. from North Bay, Ontario
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