Categories: Soups/stews, Vegetables 
      Yield: 6 servings 
  
  1 1/2 qt Chicken stock                     3/4 c  Minced leek 
    3/4 c  (1-1/2 sticks) butter             3/4 c  Minced zucchini 
    3/4 c  Diced onion                         1    Clove garlice 
  1 1/2 c  Diced potato                    1 1/2 ts Sugar, or to taste 
    3/4 c  Peeled diced tomato                      Sald and freshly ground 
    3/4 c  Diced carrot                             - pepper to taste 
    3/4 c  Green beans                       1/2 c  Heavy cream 
    3/4 c  Broccoli, coarsely chopped      
  
  Servings:  6 
   
  Melt butter in large stockpot over medium heat.  Add onion and saute' 1 to 
  2 minutes.  Reduce heat to low and add remaining ingredients except stock, 
  cream and parsley.  Cook unti vegetables are soft but not brown, about 
  20-25 minutes. 
   
  Add stock and bring to boil over medium high heat.  Reduce heat and simmer 
  about 10 minutes.  Cook slightly. 
   
  Transfer to blender of processor in batches and puree to smooth.  Taste and 
  adjust seasonng.  Return to stockpot, place over medium heat and gradually 
  stir in cream.  Heat through but do not boil.  Garnish with parsley. 
   
  From Le Cellier Restaurant, Santa Montica, California. Recipe shared by 
  Cate Vanicek