Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Peel and cut vegetables into small, uniform pieces. Place in a pot, and cover with the chicken stock; use only the amount of stock needed to cover. Bring to a boil, and cook until vegetables are tender.
Place vegetables and liquid into a food processor. Puree.
Return pureed vegetables to the saucepan. Slowly stir in the cream, brown sugar, nutmeg, and butter. Add salt and pepper to taste.
Nutrition Facts (per serving)
| 373 | Calories |
| 19g | Fat |
| 40g | Carbs |
| 12g | Protein |
