Appears in Cook's Country October/November 2011
With a cup (or more) of cream in the pot, who can taste the root vegetables? But with less cream, how could we keep the silkiness?
All too often, creamy vegetable soups are more about the cream than the vegetables. We wanted a soup that would be just as smooth as cream-laden ones but have vegetable flavor that shined. We added an assortment of vegetables to the pot one...