Try this Golden Autumn Soup recipe, or contribute your own.

Still searching for what to cook ?

Name: Golden Autumn Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 3 c Chicken Stock; 2 c Light cream; *up to 3 cups; Carrot; grated; 2 Leeks; chopped; 2 oz Dry white wine; optional; Chopped chives or green; Salt and pepper; 1/4 c Butter; 2 c Butternut squash; cut into; 1 c Carrots; thinly sliced; 1 lg Onion chopped; 1 lg Potato; peeled and diced

Find the most delicious recipes here

INGREDIENTS

3 c Chicken Stock
2 c Light cream; *up to 3 cups
Carrot; grated
2 Leeks; chopped
2 oz Dry white wine; optional
GARNISH
Chopped chives or green
Salt and pepper
1/4 c Butter
2 c Butternut squash; cut into
1 c Carrots; thinly sliced
1 lg Onion ; chopped
1 lg Potato; peeled and diced

Servings

INSTRUCTIONS

1. In a large heavy pot, melt butter; add onion and leeks and cook until soft but not brown. 2. Add potato, carrots and squash; cook and stir 2 or 3 minutes. 3. Add stock; cover and simmer about 20 minutes or until vegetables are tender. 4. Puree in food processor or blender until very smooth. Return to saucepan. (Can be made ahead and frozen to this point). 5. Stir in cream to desired consistency. Add wine if desired. Heat slowly until very hot (do not boil). 6. Taste and season with salt and pepper. Serve garnished with a sprinkle of chives or green onions and a little grated carrot. Notes: Use white part only of the leeks. Recipe by: rec.food.recipes Posted to recipelu-digest Volume 01 Number 371 by RecipeLu on Dec 15, 1997

NOTES

Alert editor

Golden Autumn Soup

3 c Chicken Stock
2 c Light cream; *up to 3 cups
 Carrot; grated
2 Leeks; chopped
2 oz Dry white wine; optional
 GARNISH
 Chopped chives or green
 Salt and pepper
1/4 c Butter
2 c Butternut squash; cut into
1 c Carrots; thinly sliced
1 lg Onion chopped
1 lg Potato; peeled and diced

1. In a large heavy pot, melt butter; add onion and leeks and cook until  soft but not brown.    2. Add potato, carrots and squash; cook and stir 2 or 3 minutes.    3. Add stock; cover and simmer about 20 minutes or until vegetables are  tender.    4. Puree in food processor or blender until very smooth. Return to  saucepan. (Can be made ahead and frozen to this point).    5. Stir in cream to desired consistency. Add wine if desired. Heat slowly  until very hot (do not boil).    6. Taste and season with salt and pepper. Serve garnished with a sprinkle  of chives or green onions and a little grated carrot.    Notes: Use white part only of the leeks.    Recipe by: rec.food.recipes    Posted to recipelu-digest Volume 01 Number 371 by RecipeLu  <recipelu@geocities.com> on Dec 15, 1997

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (287g)
Recipe Makes: 6 Servings

Calories: 162
Calories from Fat: 95 (59%)

Amt Per Serving		% DV

	Total Fat 10.6g	14 %
	Saturated Fat 5.6g	28 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 0.8g
Cholesterol 27.5mg		8 %
Sodium 424.3mg		15 %
Potassium 281mg		7 %
Total Carbohydrate 10.2g		3 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 9.9g
Protein 6.3g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 162

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe