Cream Of Winter-Vegetable Soup
7 cups chicken stock
4 cups new potatoes, pared and diced
4 cups turnips, pared and diced
2 cups celery, diced
1 cup carrots, pared and diced
1/2 cup sliced green onions with tops
1 parsnip, pared and diced
3 tablespoons butter or margarine
2 tablespoons flour
1 cup whipping cream
salt
freshly ground pepper
snipped fresh parsley
4 cups new potatoes, pared and diced
4 cups turnips, pared and diced
2 cups celery, diced
1 cup carrots, pared and diced
1/2 cup sliced green onions with tops
1 parsnip, pared and diced
3 tablespoons butter or margarine
2 tablespoons flour
1 cup whipping cream
salt
freshly ground pepper
snipped fresh parsley
Heat chicken stock to boiling in Dutch oven.
Add vegetables; return to boiling.
Reduce heat; simmer covered until vegetables are tender, 15 to 20 minutes.
Remove 2 cups vegetables; reserve.
Puree remaining vegetables in blender or food processor.
Stir pureed vegetables into stock.
Melt butter in small skillet over low heat; stir in flour.
Cook, stirring constantly, about 2 minutes.
Stir flour mixture into stock.
Heat to boiling; stir in cream; reduce heat.
Simmer uncovered 10 minutes.
Stir in reserved vegetables; season to taste.
Garnish with parsley.
Add vegetables; return to boiling.
Reduce heat; simmer covered until vegetables are tender, 15 to 20 minutes.
Remove 2 cups vegetables; reserve.
Puree remaining vegetables in blender or food processor.
Stir pureed vegetables into stock.
Melt butter in small skillet over low heat; stir in flour.
Cook, stirring constantly, about 2 minutes.
Stir flour mixture into stock.
Heat to boiling; stir in cream; reduce heat.
Simmer uncovered 10 minutes.
Stir in reserved vegetables; season to taste.
Garnish with parsley.