Green Vegetable Cream Soup


 This recipe serves 8


  • 1 lb asparagus, finely chopped Asparagus, raw
  • 1 large onion, chopped Onions, raw
  • 2 medium zucchini, chopped Squash, summer, zucchini, includes skin, raw
  • 1 cup broccoli florets, chopped
  • 4 cups chicken broth Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 2 stalks celery + leaves, finely chopped
  • 2 cloves garlic, finely chopped Garlic, raw
  • 2 Tbs butter Butter, without salt
  • 3/4 cup milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A
  • 1/2 cup mayonnaise Salad dressing, mayonnaise type, regular, with salt
  • 3 oz cream cheese, chopped Cheese, cream
  • Lemon dill seasoning,pepper and season salt and lemon juice to taste


Step 1

Lightly caramelize onion, zucchini & garlic in butter over a medium heat.

Step 2

Place celery, broccoli, asparagus and caramelized vegetables in a pot with the chicken broth and boil til tender. Remove from heat and cool

Step 3

Puree in batches adding milk , mayo and cheese as you go. Return all to pot to combined adding seasoning to taste

Step 4

Reheat to desired temperature.

Step 5



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