Cream of vegetable soup
This soup is a great winter warmer, full of flavour and healthy too...
5 large potatoes
1.5L chicken stock
100 ml double cream
salt and black pepper to taste
Peel the carrots, parsnips and potatoes, cut them into chunks and put them in a pot with chicken stock. Bring to the boil and simmer until nearly done. Then add the broccoli and cauliflower florets and cook til tender. With a hand mixer, liquidise all the vegetables to a smooth consistency, add the double cream and season to taste.
Serve with homemade bread or crusty rolls.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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