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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