Cream of Vegetables
Cristina Campos
One day I made a vegetable soup with carrot, zucchini, chayote, etc. But that day no one in my family felt like eating it, and they only had their portion. Since there was still a lot left the next day, and I didn't want to throw it away, I made cream of
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Ingredients
4
Servings
  • tomato soup, of vegetables
  • 1 can table cream
  • 1/2 tablespoons unsalted butter
Preparation
15 mins
0 mins
Low
  • Drain the vegetables, but keep half of the broth.
  • Blend the vegetables with the half cream.
  • In a preheated saucepan over low heat, melt the butter and pour in the cream and the rest of the reserved broth, let it release the herb.
  • Serve hot.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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