Creamy Garden Vegetable Soup
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1 lb potatoes, cut into large chunks
(leave on skin if using new potatoes)
1 apple peeled and cored
1 lb zucchini, cut into large chunks
1½ cups milk (we use 2%)
2 cups water
½ cup table cream (10%)
¼ cup butter
½ tsp salt
Put water and butter in pot and add vegetables and apple.
Simmer until soft. Sauté on medium heat until the onion is golden and soft.
Puree mixture of liquid and cooked apples and vegetables in blender until smooth.
Stir in milk, cream and salt.
Garnish with fresh dill.
Recipe courtesy of Steven Biggs
farming, food and gardening. B.Sc. (Agr.)
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