Bavarian Wurst Haus Swiss Cream Of Vegetable Soup Recipe

ingredients

1 medium leek
2 medium carrots
1/2 medium rutabaga
2 medium turnips
1 medium onion
1 1/4 medium ribs celery
2 medium potatoes
1/4 pound fresh spinach
3 tablespoons butter
1 quart water
1/4 tablespoon salt, or to taste
1 pinch ground nutmeg, or to taste
1 cup whipping cream, milk, or half-and-half cream
1 pinch white pepper

directions

Peel and clean vegetables, then chop them into small cubes. Wash spinach and chop coarsely.

Saute vegetables in butter in large pot over low heat, adding additional butter if needed. Vegetables should be cooked just until they're shiny; they should not become brown. Add water, bring to boil, reduce heat, cover, then simmer for 20 minutes.

Remove from heat and pour through strainer to separate broth and vegetable solids, reserving both. Set vegetables aside to cool slightly, but return broth to pot. When vegetables are cooled, puree in blender.

Return vegetable puree to broth and bring to a boil. Add salt and nutmeg, then boil for 15 minutes.

Stir in milk or cream and pepper, return just to a boil, then immediately remove from heat and serve.

Recipe Source: Bavarian Wurst Haus, Milwaukee

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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