Dixie Stomp Cream of Vegetable Soup

Name: Dixie Stomp Cream of Vegetable Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 425 grams asparagus; 128 grams sliced carrots; 2 cubes chicken bouillon; 822 grams chicken broth; 298 grams condensed chicken and rice soup; 0 teaspoons dried thyme; 3 cloves garlic, minced; 0 teaspoons ground black pepper; 714 milliliters heavy cream; 1 Tbsp margarine; 1 onion, sliced; 1 potato - peeled and cubed

If you have about 45 minutes to spend in the kitchen, Dixie Stomp Cream of Vegetable Soup might be an awesome gluten free and דל פחמימות, recipe to try. This main course has 584 calories, 31g of protein, and 45g of fat per serving. This recipe serves 8. It will be a hit at your Winter event. A mixture of condensed chicken and rice soup, asparagus, chicken bouillon, and a handful of other ingredients are all it takes to make this recipe so flavorful. Meatball Vegetable Soup, Griet's vegetable soup, and Italian Sausage and Vegetable Soup are very similar to this recipe.

Instructions

In a large saucepan over medium high heat, combine the carrots, onions, potato, soups, asparagus, broth, bouillon cubes, bay leaf, thyme, ground black pepper and margarine. Stir all together, bring to a boil, reduce heat to medium low and let simmer until all vegetables are tender.

Ingredients you will need

Ground Black Pepper

Bouillon Cube

Vegetable

Asparagus

Margarine

Bay Leaves

Carrot

Onion

Potato

Broth

Thyme

Equipment you will use

Sauce Pan

Transfer to a blender or food processor in small batches and puree until smooth. (Note: This soup is meant to be totally smooth, so puree until there is no sign of visible vegetable pieces.)

Ingredients you will need

Vegetable

Soup

Equipment you will use

Food Processor

Blender

Next, combine with the cream and mix all together until smooth and well blended. Return all to the saucepan and warm soup over medium low heat. (Note: Do not boil.)

Ingredients you will need

Cream