- In a large pot,
bring stock to a boil.
- Chop all vegetables
into small pieces (approximately 1/2 inch
- In a sauté pan,
over medium high heat, melt half of the butter.
sauté vegetables with ginger and nutmeg for
approximately 15 minutes, or until vegetables
are browned. Add remaining butter as needed.
- Add sautéed
vegetables to stock, reduce heat, cover with
a lid, and simmer for 30 minutes.
- Let cool to
room temperature and then puree in a blender.
Soup should be thick and smooth.
- Add salt and
- To serve, add
approximately 1 tablespoon of cream per serving
and reheat. Do not let boil.
- Serve in warmed
the vegetables before simmering them brings
out their naturally sweet flavors. The browner
(without burning), the better.
may require two pans.
Adding the cream
at the reheating stage, rather than all at once,
extends the refrigerator life of the soup.
If you attempt
to puree soup before it has cooled down, the
top of the blender will blow so wait until it