Vegetable soup-puree on chicken broth
4 servings
35 minutes
Vegetable cream soup on chicken broth is a harmonious blend of rich chicken broth and tender, velvety vegetables. The origins of such a dish can be found in European cuisine, where the traditions of creamy soups are valued for their refined taste and nutrition. Thanks to the use of chicken broth, the soup acquires a soft, warming hue, while cream adds tenderness. White pepper gives a slight spiciness, and butter completes the composition with a velvety texture. This versatile dish is suitable for both a light lunch and dinner; it can be served with crispy bread or herbs for freshness. Such soup is an ideal choice on a cool day; it brings coziness and warmth while filling the home with the aroma of home cooking.
1
Wash, peel, and cut the vegetables into random pieces. In a thick-bottomed or non-stick pot, heat vegetable oil and sauté the vegetables for 10 minutes or until lightly golden.
- Frozen mixed vegetables: 650 g
- Vegetable oil: 4 tablespoons
2
Strain the Campbell's Homestyle Chicken Broth through a sieve into a pot, set the pieces of chicken aside on a plate, and return the vegetables to the broth. Add 550 ml of water to the broth. (Note! The packaging of Campbell's Homestyle Broth recommends adding 750 ml of water, but our recipe requires less). Bring the broth to a boil.
- Campbell's condensed chicken broth: 375 ml
3
Pour hot broth over the stewed vegetables so that it barely covers them. Save the remaining broth. Simmer covered on low heat for 10 minutes or until the vegetables are done.
- Campbell's condensed chicken broth: 375 ml
4
Use a masher or blender to prepare vegetable puree. Dilute it with the remaining broth, add the reserved pieces of chicken, and bring it back to a boil.
- Campbell's condensed chicken broth: 375 ml
- Frozen mixed vegetables: 650 g
- Campbell's condensed chicken broth: 375 ml
5
Pour cream into the soup, season with pepper, and remove from heat. Stir in a piece of butter into the soup.
- Whipping cream 33%: 4 tablespoons
- Ground white pepper: to taste
- Butter: 20 g
6
Serve with fresh herbs.