Cream of vegetable soup


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 15

Appears in

Soups: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1998

  • About

You can use different vegetables for this soup depending on the season. This is a thick, winter version, but a spring vegetable soup is also delicious.


For the eggs

  • 100 g (3 ¼ oz) unsalted butter
  • 300 g (10


  1. Heat the butter in a saucepan, add the vegetables, cover, and cook over a low heat until soft. Add the bouquet garni. Pour on 1.5 litres water, bring to the boil, reduce the heat and simmer for 30 minutes. Lift out and discard the bouquet garni.
  2. Purée the soup, in bat