Cream of Vegetable Soup
From: Fresh from the Farm Stand
- Melt butter in a large soup pot over medium heat. Add onion and saute until tender, 5-10 minutes. Reduce heat and add remaining ingredients except cream.
- Cover and cook until vegetables are tender, about 20-25 minutes. Bring to a boil. Reduce heat to low; cover and simmer 10 minutes.
- Let cool slightly. With an immersion blender, process soup until smooth. Increase heat to medium; gradually stir in cream. Heat through without boiling.