| Summer Vegetable Soup
2 tablespoons of butter
2 tablespoons of olive oil
3 garlic cloves, sliced
1 leek, sliced, white part only
2 medium onions, sliced
3/4 cup each of green beans, zucchini, carrots, & broccoli
1 1/2 cups white potatoes with skin, diced
2 tomatoes, skinned & chopped
freshly ground pepper
6 cups of chicken broth |
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Heat butter and oil in kettle. Sauté garlic, leek, and onions briefly. Add the remaining vegetables and steam with pepper for 20 minutes. Add chicken broth, bring to a boil, and simmer for 10 minutes. Let the soup cool about a half hour. Process the mixture in batches in a blender or food processor. Return to kettle and heat before serving or refrigerate and serve cold. Freezes well. Serves 6 - 8
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