Winter Vegetable Cream Soup January 21, 2014 by Jill Foucre Leave a Comment Winter Vegetable Cream Soup 2014-01-21 14:49:35 Print Ingredients 1/4 cup butter 1 parsnip 3 carrots 1 medium potato 2 ribs of celery 1/4 cup finely chopped parsley 1 Tablespoons chopped chives 1/2 teaspoon salt 1/2 teaspoon pepper 2 cups chicken stock 1 cup half and half 1/4 teaspoon grated nutmeg Instructions Melt the butter. Sauté the vegetables and herbs until tender. Add chicken stock and cook for 20 minutes. Puree using a blender - immersion or stand. Add cream and nutmeg. You can grate a little bit of nutmeg on top of each serving of soup. By Anne Lautz Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/