Recipe - Creme Of Chestnut And Celery Soup

1 One half Quarts chicken stock
Three fourths cup (1One half sticks) butter
Three fourths cup Diced onion
1 One half cup Diced potato
Three fourths cup Peeled minced tomato
Three fourths cup Diced carrot
Three fourths cup Green beans
Three fourths cup Broccoli, coarsely chopped
Three fourths cup Minced leek
Three fourths cup Minced zucchini
1 Clove garlice
1 One half teaspoon Sugar, or to taste
Sald and freshly ground
pepper to taste
One half cup Heavy cream

Melt butter in large stockpot over medium heat. Add onion and saute' 1 to
2 minutes. Reduce heat to low and add remaining ingredients except stock,
cream and parsley. Cook unti vegetables are soft but not brown, about 2025
minutes.

Add stock and bring to boil over medium high heat. Reduce heat and simmer
about 10 minutes. Cook slightly.

Transfer to blender of processor in batches and puree to smooth. Taste and
adjust seasonng. Return to stockpot, place over medium heat and gradually
stir in cream. Heat through but do not boil. Garnish with parsley.

(Whole batch 1,963 calories minuus broth: 14 cups, each cup totals 162
calories with broth.)

SOURCE: Source Le Cellier Restaurant, Santa Montica, California.