Summer Vegetable Soup

Finely and evenly dice your butternut squash, onion, celery, carrot and zucchini, Sauté and soften then add your smashed garlic cloves. Add finely chopped fresh rosemary. Throw in 3 or 4 large bay leaves and deglaze with Harvey’s Bristol Cream Sherry. And add your fresh strained chicken broth or organic boxed chicken broth. Bring to a gentle simmer for 30 minutes. Turn off heat and add cream. Taste and adjust seasoning. This is very very nice!

One Comment Add yours

  1. mistimaan says:

    So tasty

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