Recipe: Vegetable Puree Soup (blender)

GRANDMA'S VEGETABLE PUREE SOUP

6 to 8 cups chicken broth
6 large carrots, cut in large pieces
6 ribs celery, cut in large pieces
2 medium potatoes, peeled and cubed
1 zucchini, sliced
2 onions, cut in large pieces
2 tomatoes, peeled and chopped
2 Tbsp. butter
2 bay leaves
Savory, thyme, salt and pepper* to taste

Bring chicken broth to a boil. Reduce heat and the remaining ingredients to the pot. Cook until vegetables are tender (about 20 minutes). Remove from heat

Remove bay leaf, and transfer all vegetables and about 3/4's of the broth in batches to a blender. Puree until quite smooth.

Return pureed vegetable soup to the cooking pot and add un-pureed remaining broth as required to reach desired constancy

*Grandma uses lots of pepper in this recipe, so don't be shy!

VARIATION:
You can vary the vegetables depending on what you have in the fridge, but don't use cabbage, broccoli or any other veggie with an overpowering flavor.

From: linda/tennessee