Pureed Winter Vegetable Soup

"This is from the November 1997 Good Housekeeping Magazine. It's a delicious soup and a first course that I often serve for Thanksgiving. I usually don't use the cream, but if using, to keep the dish lower in fat, I've used fat free half and half."
 
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Ready In:
50mins
Ingredients:
12
Yields:
10 cups
Serves:
8
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ingredients

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directions

  • Heat oil over medium heat. Add onion and garlic and cook 10 minutes or until tender, stirring occasionally.
  • Stir in carrots, fennel, broth, salt, pepper and 3 cups of water. Heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes.
  • Add potatoes and simmer 20 minutes longer or until all the vegetables are very tender.
  • Puree in blender, food processor or using an immersion blender.
  • Return mixture to pan and add half and half, if desired.
  • Garnish each serving with a dill sprig.

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