In a large saucepan, saute chopped onion in butter until soft and translucent. Add zucchini, cover and simmer for 30 minutes.
Add the rest of the ingredients, and puree right in the pot using an immersion blender. If you are using a tabletop blender, be sure to cool soup slightly before blending).
br>Meanwhile, for the tomato soup, heat oil in a large
In a large saucepan melt butter.
Saute onion in butter.
Add chicken broth and cauliflower.
Cover and cook over low heat until tender.
Cool and puree with an immersion blender or with a food processor until smooth.
Return to the saucepan.
In a bowl, mix together cream of potato soup, whipping cream, egg and pepper.
Stir into the cauliflower mixture and heat until warm.
Serve immediately.
large Dutch oven or soup pot over low heat.
egetable Base -- In a large soup pot, add the onions, potato
TO MAKE SOUP BASE: Melt butter in Dutch
Soup: Bring dark-green leek pieces,
he butter in a large soup pot over medium heat. Add
br>With immersion blender puree half or all of the soup to desired
quash; reserve.
To make soup: Heat the olive oil in
In large, heavy soup pot, heat the oil medium-
inutes.
Using an immersion blender or conventional blender, process soup for a few
he soup.
Puree -- Now I like to use my immersion blender, but
o the pot. Bring the soup to a simmer and then
br>Puree the soup using an immersion blender, or a regular blender or food
blend soup in batches, either in blender, or using immersion blender, until soup is mostly
quash; reserve.
To make soup: Heat the olive oil in
leeks, potatoes, celery, carrots, garlic, soup base and pepper in a
edium-low heat in a soup pot or Dutch oven 10
Combine all ingredients in a large pot (at least 5 quarts).
Bring soup to a boil, stirring several times so bottom doesn't burn.
Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
If desired, puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.