Recipe: Cream of Any Vegetable Soup (blender, food mill or food processor)

CREAM OF ANY VEGETABLE SOUP

2 cups cooked broccoli, chopped (or any vegetable)*
1 cup chopped leeks or onion (optional)
1 tablespoon parsley, chopped (or other herbs)
4 cups chicken broth
1 cup heavy (whipping) cream or Bechamel Sauce
salt and pepper (to taste)

Cook vegetables, parsley and stock in saucepan and bring to a boil over high heat. Lower heat and simmer partially covered, for 10 to 15 minutes, or until the vegetables are tender.

In a blender, food mill or food processor puree the soup until it is fine as you like.

Return the puree to the saucepan and stir in the cream or Bechamel sauce. (To serve cold, chill for at least 2 hours, then add the cream or sauce.)

Keep stirring over medium heat until the soup is heated through. Taste for seasoning and add salt and pepper as needed.

VARIATIONS:
- Leeks: Omit the onion, use 3 cups leeks and 1 teaspoon chopped fresh tarragon.
- Onions: Use 3 cups.
- Potatoes: Use 2 cups diced onion, 5 cups chicken broth, 2 teaspoons fresh dill and sour cream instead of heavy cream.
- Tomatoes: Use 1 tablespoon chopped fresh basil.
- Mushrooms: Use 2 teaspoons chopped fresh savory.
- Zucchini: Use 2 teaspoons fresh oregano.
- Celery: Use 1 teaspoon chopped fresh sage.
- Cauliflower: Use a dash of nutmeg instead of herbs.

Makes 4 servings
Source: New American Cuisine