Summer Cream Soup

1 large pot
5 cups heavy cream
1 cup carrots - chopped
1 cup parsley - chopped
3 cups spinach – chopped
1 Tbsp black pepper
1 cup walnuts – chopped
1 Tbsp turmeric – fresh and chopped
1 small package tofu - chopped

Summer is here and so is this cream-based soup for YOU!!

In a large pot over “Medium” heat, combine heavy cream, carrots, parsley, and spinach. Let the mixture come to a boil and then add black pepper, walnuts and fresh turmeric. Next, stir the ingredients until well blended and the soup is starting to bubble. Lastly, add chopped tofu to the soup and reduce your stove's heat to “Low.” Let the soup cook for 15 minutes and then turn off your stove's heat. Let the soup simmer for 5 minutes and then serve.

This soup is excellent with French bread and white wine.



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