Cream of Winter Vegetable Soup
  • 7 cups chicken broth (homemade preferred, or canned)
  • 4 cups diced pared new potatoes
  • 4 cups diced pared turnips
  • 2 cups diced celery
  • 1 cup diced pared carrots
  • ½ cup sliced green onions with tops
  • 1 large parsnip, diced pared
  • 3 Tablespoons butter
  • 2 Tablespoons all-purpose flour
  • 1 cup heavy cream
  • Salt and freshly ground pepper, to taste
  • Chopped parsley, for garnish
  1. Heat chicken broth to boiling in a Dutch oven. Add vegetables and return to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 15 to 20 minutes.
  2. Remove 2 cups of the vegetables with a slotted spoon and set aside. Place the remaining vegetables in a blender or food processor and pureé. Stir the pureéd vegetables back into the stock in pan; keep warm.
  3. In a small pan or skillet, melt the butter over low heat. Stir in flour. Cook, stirring constantly, about 2 minutes. Stir in a little of the stock to blend, then stir into pot and stir.
  4. Heat to boiling. Stir in cream and reduce heat to low. Simmer uncovered for 10 minutes. Stir in reserved 2 cups of vegetables. Season to taste with salt and pepper.
  5. Ladle into bowls and sprinkle minced parsley on each serving. Makes 8 servings.
Recipe by The Culinary Cellar at