Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Clean wash and peel all vegetable and cut them into roughly one inch squares. Melt the butter in a large cooking pot and add all the vegetables.
Sweat the vegetables for 20 - 25 minutes or until softened and browning. Add salt and pepper at this stage as they season more effectively.
Add chicken stock and mix thoroughly. Simmer for 25 - 30 minutes until vegetables are tender.
When cool pass soup through your food processor, reducing almost to a cream soup but stopping when the soup still retains some texture.
Serve in bowls with parsley garnish and with either hot french bread or warm crusty roll.
