124 Ratings
  • 5 star values: 83
  • 4 star values: 27
  • 3 star values: 9
  • 1 star values: 3
  • 2 star values: 2

Just enough for two people, easy to prepare, and freezes well. If freezing, do not add cream until ready to use.

Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Melt butter in pan, do not brown. Add vegetables, toss to coat with butter, then press parchment paper on top of vegetables--this is called "sweating"-- for better flavor. Put lid on pan and simmer very gently until vegetables have softened. Do not brown.

    Advertisement
  • Remove paper, add chicken stock, bring to a boil, then simmer until vegetables are soft.

  • Put in blender and puree until smooth. Pour back in pan, add salt, pepper, and cream. Simmer gently, do not boil or cream will curdle, until heated through.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

453 calories; 35 g total fat; 112 mg cholesterol; 1004 mg sodium. 28.2 g carbohydrates; 9.8 g protein; Full Nutrition


Reviews (97)

Read All Reviews
124 Ratings
  • 5 star values: 83
  • 4 star values: 27
  • 3 star values: 9
  • 1 star values: 3
  • 2 star values: 2