Here's a great way to use the freshest produce harvested in fall. It's a hot and hearty soup that I like to make for everyday dinners and special-occasion suppers.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings (3 quarts).
Number Of Ingredients 11
Steps:
- In a soup kettle or Dutch oven, combine the first eight ingredients; simmer for 30 minutes or until vegetables are tender. Remove bay leaves. Let cool for 20 minutes. Puree in small batches in a blender; return to kettle. Add cream, tarragon and pepper; heat through.
Nutrition Facts : Calories 0g saturated fat (0 sugars, Fat 0 fiber). Diabetic Exchanges, Cholesterol 1 vegetable.
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