For vegetable cream soups, I saute a 1/2 cup of chopped onion, 1/2 cup of chopped celery in oil. To that soup base, I add about 4 cups of whatever vegetable I want---turnips, cauliflower, mushrooms, broccoli, fennel, asparagus, etc. When they are soft, I add about a quart of chicken broth. Bring it to a boil, and simmer. Then I puree it in a blender. Put it back on the heat and bring to a boil. I add cream to individual servings. That way I can control the amount of cream and that way I can use the soup for non-soup things like sauces for casseroles, etc.
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