Things You'll Need:
- 5 cups of vegetables of choice (fresh, canned or frozen)
- 2 cups of heavy cream
- 3 cups of chicken or beef stock
- 1 tablespoon of butter
- 1 teaspoon of salt and pepper
- Large cooking pot with lid
- 5, 1 1/2 cup bowls or soup mugs
- Hand emulsifier
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Step 1
Open and pour 3 cups of chicken or beef stock into a heavy, deep, cooking pot. Use stock instead of broth, broth is not quite potent enough to work with the heavy cream that is going to be added.
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Step 2
Add and stir in 1 tablespoon of butter, salt and pepper. You can add more salt and pepper if you prefer, this step depends on your taste. Put lid on pot, allow to simmer on medium heat for 15 minutes.
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Step 3
Add the vegetable or vegetables to the stock. If you are using a frozen vegetable, allow them to thaw completely, you do not want to have the excess water inside the stock. Place lid back onto pot and simmer once again for 1 hour on medium heat.
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Step 4
Add the 2 cups of heavy cream and stir well. Place the lid back on simmering the soup for another 15 minutes. Once 15 minutes has passed, turn the soup off and allow to cool down.
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Step 5
Once the soup has cooled down take out your hand emulsifier and begin to emulsify the soup. If you do not have one of these handy gadgets, you can use a blender or a food processor to blend the soup together. Do not blend it until it is completely mush, leave a few chunks of vegetables.
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Step 6
Pour blended soup back into pot and place on medium low heat until the soup has gotten hot again. Taste the soup to see if it needs any salt and pepper, add if necessary.
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Step 7
Spoon into 5, 1 1/2 cup bowls or soup mugs, add a piece of crusty bread, and enjoy !
