Dolly Parton's Stampede Soup (Cream of Vegetable)
, 30 min
A mild, creamy canned-vegetable soup from Dolly Parton's Stampede dinner show, blended rustic-smooth with a little texture.
| 42 g butter | Melt butter, soften shallot 3 min | Add garlic, cook 1 min | Stir in flour, cook 2-3 min | Slowly stir in broth | Add vegetables, boil, simmer 3 min | Rest 60 sec, pulse-blend rustic-smooth | Stir in cream, heat; do not boil | Off heat, add parsley, salt & pepper | Ladle, garnish with parsley sprigs |
| 1 medium shallot, minced | |||||||||
| 2-3 garlic cloves, minced | |||||||||
| 25 g flour | |||||||||
| 475 ml low-sodium chicken broth | |||||||||
| 3 cans (425 g each) Libby's mixed vegetables, rinsed & drained | |||||||||
| 240 ml cream | |||||||||
| 1 1/2 tbsp chopped parsley | |||||||||
| sea salt, to taste | |||||||||
| fresh ground pepper, to taste | |||||||||
| parsley sprigs, for garnish |
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