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Author Notes: While vacationing in Mexico our resort served this white vegetable soup at every meal and I ate it at ever meal and was determined after returning from trip to recreate it. I think I did a pretty good job if not better. —Rosemaryandthegoat
- 1 cup diced potatoes
- 1 cup diced celery
- 1 cup diced onion
- 1 cup diced parsnips
- 1 cup diced cauliflower
- 5 cups vegetable or chicken stock
- 1 cup heavy cream
- 2-3 tablespoons butter
- salt and pepper to taste
- In a medium size stock pot melt the 2 tablespoons of butter and sweat the onions and celery until translucent. Add all the other vegetables and sweat for another 10-15 minutes, being very careful not to brown them.
- Add the stock and simmer until everything is soft. If you have an emulsion blender (or blender) use that and blend until creamy and smooth. Add in the cream and salt and pepper to taste.