Creamy Garden Bisque - cooking recipe

Ingredients

1/4 cup unsalted butter (1/2 stick)
2 large onions, chopped
2 celery ribs, chopped
1 large carrot, peeled and chopped
1 bunch fresh parsley, stems of
3 garlic cloves, minced
1 1/2 teaspoons dried thyme, crumbled
1 quart rich chicken broth, preferably homemade
1 teaspoon salt
3 ears corn, husked
3 large carrots, peeled and diced
1 large red bell pepper, cored, seeded, and diced
1 medium zucchini, diced
2 medium tomatoes, seeded and diced
1/4 lb fresh green beans, trimmed and cut into 1/3 inch pieces
1/3 cup heavy cream
fresh ground pepper
1/4 cup fresh basil, minced (or parsley, marjoram, or thyme)

Preparation

Melt butter in heavy medium saucepan over medium-low heat.
Stir in next 6 ingredients.
Cover and cook until vegetables are light brown, stirring occasionally, about 20 minutes.
Mix in stock and salt and bring to a boil.
Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes.
Strain; discard solids and return soup to pan. (Can be prepared 1 day ahead. Cool, cover and refrigerate.).
Scrape corn into bowl, using knife.
Bring soup to boil in heavy medium saucepan.
Add carrots and boil 5 minutes.
Add green beans and pepper and boil 5 minutes.
Add zucchini and boil 5 minutes.
Add tomatoes and corn and bring to a simmer.
Stir in cream and pepper; taste and adjust seasoning.
Heat until soup is hot, about 5 minutes.
Ladle into bowls, sprinkle with herbs and serve immediately.