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French-Canadian Vegetable Cream
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2 Tbls. (30 ml) butter
1/2 cup (125 mL) carrot, diced
1/2 cup (125 mL)turnip, diced
1/4 cup (60 mL)potato, diced
1/2 cup (125 mL)leek (chopped)
1/2 cup (125 mL)celery (chopped)
1/2 cup (125 mL)onion (diced)
1 cup (250 mL)tomatoes (diced)
3 cups (750 mL)beef stock
salt and pepper
1/2 cup (125 mL)15 % or 10% cream or milk
parsley and/or chives
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Melt the butter in a pot and sauté the vegetables and the tomatoes for 5 minutes.
Add the beef stock, the salt and the pepper. Bring to a boil, and then simmer at low heat for 30 minutes.
Mix in a blender; add the cream (or milk) and garnish with parsley and/or chives.
Suggestion: Add a few bread croutons just before serving!
Yields approximately eight cups.
Enjoy!
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Preparation Time: 40 minutes |
Serves: 6 |
| Recipe Origin: Canada |
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Submitted by: |
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Martine
Quebec
Canada |
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| This recipe has been viewed 4734 times. |
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