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Dixie Stomp Cream of Vegetable Soup

SUBMITTED BY: Michael

"This recipe is easy to prepare and delicious. It's a pureed vegetable soup in a cream base. Serve hot and enjoy!"
PREP TIME  25 Min
COOK TIME  20 Min
READY IN  45 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

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

  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.
  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.)
  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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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2003 by CRETER
Was not impressed it sounded good on paper but didn't turn out that way. Not worth making.

8 users found this review helpful
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 13, 2003 by FRANCISZEK
This soup is EXTREMELY salty tasting and there is no extra salt in the recipe. The taste is exceptionally terrible.

6 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2006 by Ann L.
Just returned from Ireland and was looking for a creamy vegetable soup like the many I ate there. This one was perfect in every way. I only used 2 cups of cream instead of 3 but otherwise followed the recipe. It is delicious and I think it is lovely to look at as well.

3 users found this review helpful


MORE MEMBER REVIEWS
 
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 400

  • Total Fat: 36.1g
  • Cholesterol: 124mg
  • Sodium: 1036mg
  • Total Carbs: 15.6g
  •     Dietary Fiber: 2.3g
  • Protein: 6.2g

VIEW DETAILED NUTRITION

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