Cream Of Broccoli, Sweet Potato, And Zucchini Soup

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 1/2 cup chopped onion
• 1 small head of broccoli (separated)
• 1 sweet potato (chopped)
• 1 medium zucchini (diced)
• 6 cups chicken broth
• 3 teaspoons cremora
• 1/2 teaspoon celery seed
• 1 pinch nutmeg
• 1/4 teaspoon basil
• 1/4 teaspoon tarragon
• 1/2 teaspoon cumin
• salt and pepper
• 3/4 cup instant instant potato flakes
• 1 cup cream

Recipe

• 1 note before you start; the basil, tarragon, and cumin are added to taste--keep tasing till you get it the way you want it.
• 2 break up the broccoli into flowerettes and simmer alone in another pan; set aside.
• 3 cover the bottom of a large pot with butter and saute onions till golden, but not brown.
• 4 add the sweet potato and zucchini.
• 5 stir till veggies are hot and then cover with the chicken stock.
• 6 put a colander down into the pot of liquid so that the liquid is up through the holes.
• 7 measure the stock because this determines how much creamora to put in (1 teaspoon of creamora to 1 cup of liquid) and with a whisk, whisk in the cremora.
• 8 add the celery seed, nutmeg, basil, tarragon, cumin, salt and pepper.
• 9 bring to a boil.
• 10 add the potato buds to the colander whisking all the time till it is thick.
• 11 then gently take out the colaner and stir. you can use more or less depending on the thickness that you like.
• 12 add the cream for extra richness (or a small can of evaporated milk would also do).
• 13 then add the broccoli using as much as you like.
• 14 do not boil this soup.