Type what you have

Ingredients

• ✓ black pepper
• water
• ground beef
• white rice
• egg
• oregano
• garlic salt
• cumin
• all-purpose flour
• potato
• salt
• pepper

Instructions

1. 1 Pour the water into a large pot over high heat and bring to a boil.
2. 2 Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
3. 3 Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
4. 4 Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.

By Cynthia

Ingredients

• ✓ black pepper
• chicken breast
• olive oil
• onion
• garlic
• tomatillo
• jalapeno pepper
• chicken stock
• hot pepper sauce
• cayenne pepper
• cilantro
• sour cream
• salt

Instructions

1. 1 Heat oil in a large saucepan or Dutch oven over medium-high heat: add chicken and cook until browned, approximately 2 minutes per side. Remove chicken from the saucepan and set aside.
2. 2 Add onions and garlic to saucepan and sauté over medium-low heat until golden, about 2 to 3 minutes. Stir in tomatillos and jalapeño peppers. Add broth and bring to a boil; reduce heat to low, cover, and simmer for about 15 minutes.
3. 3 Puree soup in batches in a blender or food processor. Return to pot, and reheat. Add hot pepper sauce and cayenne pepper to taste.
4. 4 Shred cooked chicken; stir into soup and season to taste with salt and pepper. Add minced cilantro and ladle into bowls; top with sour cream if you like.

By Holly

Ingredients

• ✓ black pepper
• vegetable oil
• onion
• roasted red pepper
• jalapeno pepper
• garlic
• salt
• tomato
• chicken stock
• heavy cream
• cilantro
• tortilla chip
• sour cream
• queso quesadilla

Instructions

1. 1 Heat vegetable oil in pressure cooker over medium heat; cook and stir onions until slightly softened, 5 to 8 minutes. Add red peppers, jalapeno peppers, garlic, black pepper, and salt; cook until garlic is fragrant and onions are softened, about 5 more minutes. Stir tomatoes into onion mixture and cook until warmed, about 1 minute.
2. 2 Transfer tomato mixture to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer tomato puree back to pressure cooker.
3. 3 Stir chicken stock into tomato puree; cook and stir over high heat until just boiling, about 5 minutes. Cover and lock pressure cooker. Cook over high heat until steam begins to build and steadily escapes. Lower heat to medium-low; cook for 20 more minutes. Remove from heat; allow all the steam to naturally release. Remove lid.
4. 4 Bring soup to a boil; stir in cream and cilantro. Remove from heat. Let cool for 5 minutes.
5. 5 Crush tortilla chips into serving bowls; pour soup over tortilla chips. Top with sour cream and queso quesadilla.

By Dennis Errichiello

Ingredients

• ✓ black pepper
• beef tripe
• water
• onion
• garlic
• red pepper
• oregano
• salt
• arbol chile pepper
• japones chile pepper
• hominy
• cilantro
• onion
• lime

Instructions

1. 1 Gather all ingredients.
2. 2 Make the soup: Bring a large pot of water to a boil. Add tripe, reduce the heat, and simmer, periodically skimming off fat, for 2 hours; drain. Fill the pot with fresh water, and simmer tripe for 2 more hours; drain again.
3. 3 Pour 1 gallon water over tripe in the pot; bring to a boil. Stir in onion, garlic, red pepper, oregano, salt, and black pepper. Reduce the heat and simmer for 1 hour.
4. 4 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange árbol chiles on a baking sheet. Broil chiles in the preheated oven just until they begin to scorch, about 2 minutes.
5. 5 Remove from the oven, slit lengthwise, and remove seeds.
6. 6 Place árbol chiles into a blender or food processor with japones chiles; blend until minced.
7. 7 Stir chile mixture into the pot and continue cooking over low heat for 2 hours.
8. 8 Mix hominy into the pot and cook for 1 hour. Serve soup with cilantro, onion, and lime wedges.

By GUSTAVO6

Ingredients

• ✓ black pepper
• chicken broth
• water
• chicken tender
• chicken bouillon cube
• olive oil
• garlic
• cumin
• salt
• onion
• chicken broth
• rice
• chili powder
• avocado
• cilantro

Instructions

1. 1 Gather the ingredients.
2. 2 Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil.
3. 3 Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using two forks. Add onion to broth and simmer for about 5 more minutes.
4. 4 Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
5. 5 Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.

By Beth Alberts

Ingredients

• ✓ black pepper
• salt
• cayenne pepper
• cinnamon
• whole kernel corn
• tomato
• black bean
• chickpea
• pinto bean
• vegetable broth
• cumin
• chili powder
• adobo sauce
• chipotle pepper
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a pot over medium heat; saute onion and garlic until onion is transparent, about 10 minutes. Add chipotle peppers; cook and stir until fragrant, about 1 minute. Add chili powder and cumin; cook and stir until mixture is heated through, about 5 more minutes.
2. 2 Stir broth, pinto beans, garbanzo beans, and black beans into onion mixture; bring to a boil. Add tomatoes, reduce heat, and simmer until soup is heated through and flavors have blended, about 20 minutes. Add corn and cinnamon; cook, stirring occasionally, for 15 more minutes. Season with cayenne pepper, salt, and black pepper.

By linzianne

Ingredients

• ✓ black pepper
• vegetable oil
• corn tortilla
• cilantro
• corn
• bay leaf
• salt
• chili powder
• cumin
• chicken broth
• water
• garlic
• onion
• green chile pepper
• enchilada sauce
• tomato
• chicken

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker.
3. 3 Pour in water and chicken broth; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
4. 4 When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil.
5. 5 Cut tortillas into strips, then spread on a baking sheet.
6. 6 Bake in the preheated oven until crisp, 10 to 15 minutes.
7. 7 Sprinkle tortilla strips over soup before serving.

By Elena

Ingredients

• ✓ black pepper
• vegetable cooking spray
• corn tortilla
• cilantro
• corn
• bay leaf
• salt
• chili powder
• cumin
• chicken broth
• water
• garlic
• banana pepper
• onion
• enchilada sauce
• tomato
• chicken breast

Instructions

1. 1 Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into a slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, black pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours.
2. 2 When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly coat tortillas on both sides with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
3. 3 Bake in the preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.

By MakeItHealthy

Ingredients

• ✓ black pepper
• radish
• lime
• onion
• jalapeno pepper
• cilantro
• cabbage
• potato
• corn
• chayote
• cilantro
• carrot
• water
• tomato
• beef broth
• onion
• salt
• vegetable oil
• beef shank

Instructions

1. 1 Gather all ingredients.
2. 2 Cut the meat from the beef bones into about ½-inch pieces, leaving some on the bones.
3. 3 Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.
4. 4 Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by ½ inch. If not, add some water to compensate.
5. 5 Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.
6. 6 Pour in 4 cups water, and return to a simmer. Add carrots and 1/4 cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes.
7. 7 Ladle soup into large bowls, including some meat, vegetables, and bones.
8. 8 Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes. Enjoy!

By LKONIS

Ingredients

• ✓ black pepper
• cilantro
• salt
• cayenne pepper
• oregano
• cumin
• chili powder
• water
• black bean
• tomato
• hominy
• enchilada sauce
• garlic salt
• garlic
• adobo sauce
• chipotle pepper
• onion
• chicken breast
• olive oil

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add chicken, onion, chipotle peppers, garlic, and garlic salt; cook and stir until lightly browned, 5 to 8 minutes.
2. 2 Stir enchilada sauce, hominy, tomatoes, black beans, and water into the pot. Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavors combine, about 40 minutes. Garnish with cilantro.

By HG Little Chef

Ingredients

• ✓ black pepper
• butter
• all-purpose flour
• milk
• chicken bouillon

Instructions

1. 1 Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon. Cook over low heat until thickened. Add pepper to taste. Add more milk when adding the other soup ingredients, depending on the thickness you desire.

By Nell Marsh

Ingredients

• ✓ black pepper
• vegetable broth
• rice
• egg
• lemon
• salt

Instructions

1. 1 Bring vegetable broth to a boil in a 2-quart saucepan. Reduce heat to medium-low and stir in rice. Cover the saucepan; simmer until rice is tender, about 20 minutes.
2. 2 Beat eggs and lemon juice together in a small bowl. Slowly add 1 ladle of hot soup, stirring constantly. Repeat with another ladle of soup, if necessary, to bring egg mixture up to the temperature of soup.
3. 3 Stir egg mixture into broth and rice. Reduce heat to low and cook until soup is hot, about 5 minutes. Season with salt and pepper.

By SARAHLIZZ3

Ingredients

• ✓ black pepper
• salt beef
• water
• yellow split pea
• carrot
• turnip

Instructions

1. 1 Place beef into a large container and cover with water. Soak in the refrigerator to remove excess salt, 8 hours to overnight. Drain, rinse, and cut beef into small cubes.
2. 2 Bring cubed beef, 10 cups water, and peas to a boil in a large pot over high heat. Reduce heat to medium-low, cover, and simmer until peas have softened and mostly dissolved, about 30 minutes. Stir or whisk frequently to help peas dissolve and to keep soup from burning on the bottom of the pot.
3. 3 Stir in carrots, turnips, and black pepper. Continue simmering until vegetables have softened, about 15 minutes more.

By Allrecipes Member

Ingredients

• ✓ black pepper
• ground beef
• mixed vegetable
• tomato
• onion
• salt

Instructions

1. 1 In a large soup pot, cook ground meat over medium heat until browned. Drain grease from the pot.
2. 2 Add chopped onion, mixed vegetables, and tomatoes. Give it a stir. Reduce heat, and simmer for about 3 to 4 hours. Season to taste with salt and pepper.

By Pam

Ingredients

• ✓ black pepper
• bacon
• hash brown potato
• hash brown potato
• chicken bouillon
• celery seed
• cream of chicken soup
• milk

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels, reserving drippings in the skillet. Chop bacon into small pieces; set aside.
2. 2 Combine hash brown potatoes, O'Brien hash brown potatoes, prepared bouillon, celery seed, and black pepper in a large pot over medium heat; bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 20 to 30 minutes.
3. 3 Purée potatoes in the pot with an immersion blender until smooth. Stir in condensed soup, milk, and reserved drippings. Simmer until heated through, about 10 minutes. Sprinkle bacon on top.

By MICSHELLIE

Ingredients

• ✓ black pepper
• bacon
• potato
• tomato
• chicken stock
• salt
• savoy cabbage

Instructions

1. 1 Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.
2. 2 Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.
3. 3 Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.

By Ita

Ingredients

• ✓ black pepper
• tomato
• basil
• olive oil
• parmesan cheese
• cream
• salt

Instructions

1. 1 Place the tomatoes and basil into a large pot or bowl. Use a stick blender, food processor, or blender to puree the tomatoes and basil together. Gradually blend in the oil to form a good emulsion. If pureeing the mixture in smaller batches, add a bit of oil to each one. Season with salt and ground black pepper, but remember, the Parmesan ice cream will be salty. Place the tomato preparation in the refrigerator while the ice cream is prepared.
2. 2 Heat the cream in a small saucepan over medium heat. Stir in the Parmesan cheese, and continue to cook and stir until the cheese is melted, and the mixture is uniform. Season with a dash of freshly ground black pepper, and remove to a small bowl to cool. This will temper the mixture, so it will freeze more smoothly and evenly. When the cheese mixture has cooled a bit, place it in the freezer.
3. 3 Take the tomato mixture from the refrigerator, and pass it through a chinois, food mill or strainer with medium holes to remove bits of peel and seeds. The result should be a creamy liquid, not a tomato juice.
4. 4 Serve the cold soup in small bowls or large cups. Make little balls with the frozen cheese using a dessert spoon. Place a little ball of the Parmesan ice cream into each bowl just before serving.

By Vicenc

Ingredients

• ✓ black pepper
• ham bone
• ham
• onion
• garlic
• split pea
• carrot

Instructions

1. 1 Place ham bone in a large pot over high heat. Add water to cover, bring to a boil, reduce heat to low and let simmer for 8 hours. Allow stock to cool, then strain and skim off any excess fat, discarding the bone and any cartilage. Return any ham meat to the pot, and bring the stock back to a boil until heated through.
2. 2 Add the onion, garlic and ground black pepper and allow to simmer for 1 hour. Then pour in the split peas and the carrots and allow to simmer for at least 1 more hour to allow the peas to break down. Stir together well and season to taste.

By Clinton C Wigen

Ingredients

• ✓ black pepper
• delicata squash
• onion
• vegetable broth
• heavy cream
• butter
• salt

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
2. 2 In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
3. 3 Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
4. 4 Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

By Sue Haser

Ingredients

• ✓ black pepper
• sweet potato
• chicken broth
• brown sugar
• salt
• nutmeg
• cayenne pepper
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Adjust the oven rack to the middle position.
2. 2 Bake sweet potatoes directly on the rack in the preheated oven until soft, about 1 hour 30 minutes. Remove from the oven and let cool slightly.
3. 3 Peel sweet potatoes and place flesh in a blender. Purée in batches with chicken broth, using enough broth so it blends smoothly. Transfer puréed mixture to a large saucepan.
4. 4 Bring to a simmer over medium-high heat, then reduce heat to medium-low. Stir in brown sugar, salt, nutmeg, black pepper, and cayenne pepper; cover and let simmer for 10 minutes. Remove from heat and stir in cream.

By ZOEMC

Ingredients

• ✓ black pepper
• delicata squash
• butter
• onion
• vegetable broth
• greek yogurt
• nutmeg
• salt

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Put squash halves into a large baking dish with cut-sides down. Pour enough water into the dish so the bottom 1/8-inch of the squash is submerged. Cover the baking dish with aluminum foil.
3. 3 Roast squash in preheated oven until the flesh is tender, 35 to 40 minutes. Set aside to cool.
4. 4 Melt butter in a large saucepan over low heat. Cook onion in butter, stirring occasionally, until softened, about 10 minutes.
5. 5 Scrape the delicata squash flesh from the skin; add to the saucepan along with vegetable broth and yogurt. Stir the mixture until the squash and yogurt smoothly mix into the liquid. Bring to a simmer and cook until thickened, about 25 minutes.
6. 6 Pour mixture from saucepan into a blender no more than half-full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth and pour into a serving tureen. Season with salt and pepper to serve.

By Stella

Ingredients

• ✓ black pepper
• olive oil
• onion
• garlic
• beet
• beef stock
• salt
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until soft but not browned, about 5 minutes.
3. 3 Stir in beets and cook for 1 minute.
4. 4 Pour in stock; season with salt and pepper. Bring to a boil; cover, reduce heat to medium-low, and simmer until beets are tender, 20 to 30 minutes. Remove from heat and allow to cool slightly.
5. 5 Working in batches, pulse soup in a food processor until smooth. Return to the saucepan and cook over low heat until heated through.
6. 6 Ladle soup into 4 bowls and garnish each with a swirl of cream.

By DEELIGHTUK

Ingredients

• ✓ black pepper
• black bean
• chicken broth
• jalapeno pepper
• chili powder
• cumin
• cayenne pepper
• garlic powder
• hot pepper sauce

Instructions

1. 1 Drain black beans, rinse well, and place into a slow cooker. Add chicken broth and jalapeño peppers. Season with chili powder, cumin, cayenne, black pepper, garlic powder, and hot pepper sauce.
2. 2 Cook on High for 4 hours. Reduce heat to Low and continue cooking for 2 more hours.

By TOOBUSY2

Ingredients

• ✓ black pepper
• acorn squash
• pumpkin
• sweet potato
• coconut milk
• chicken broth
• salt
• lime
• ground ginger

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potatoes in aluminum foil. Place squash, pumpkin, and sweet potatoes on a baking sheet.
3. 3 Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
4. 4 Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.
5. 5 Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.

By SerenaBloom

Ingredients

• ✓ black pepper
• vegetable oil
• cucumber
• green onion
• chicken broth
• lemon juice
• sugar
• salt

Instructions

1. 1 Heat vegetable oil in a soup pot over medium heat; cook and stir cucumbers until softened, about 5 minutes. Cook and stir green onions with cucumbers until green onions are softened, about 5 more minutes. Pour in chicken broth and lemon juice. Stir in sugar and bring soup to a boil.
2. 2 Reduce heat to low, cover soup, and simmer until vegetables are tender, about 20 minutes. Season with salt and black pepper.

By Kristen Langford

Ingredients

• ✓ black pepper
• cauliflower
• olive oil cooking spray
• olive oil
• onion
• garlic
• water
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Soak cauliflower florets in a large bowl of lightly salted water for 20 minutes. Drain well, then pat dry. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with heavy-duty aluminum foil.
3. 3 Arrange cauliflower in a single layer on the prepared baking sheet; spray evenly with cooking spray.
4. 4 Broil in the preheated oven until browned, 20 to 30 minutes.
5. 5 Heat oil in a large soup pot over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir in roasted cauliflower and garlic. Pour in water, season with salt and pepper, and simmer until all vegetables are tender, about 30 minutes.
6. 6 Purée soup with an immersion blender until smooth.

By estkay

Ingredients

• ✓ black pepper
• butter
• onion
• celery
• chicken broth
• broccoli floret
• all-purpose flour
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 2 tablespoons butter in a medium stock pot over medium heat. Saute onion and celery until tender.
3. 3 Add broccoli and broth, cover, and simmer for 10 minutes.
4. 4 Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot.
5. 5 Melt 3 tablespoons butter in a small saucepan over medium to medium-low heat; stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
6. 6 Serve hot and enjoy!

By Jessie A

Ingredients

• ✓ black pepper
• chicken soup base
• chickpea
• cauliflower
• curry powder
• coconut milk
• cilantro
• salt
• parmesan cheese

Instructions

1. 1 Prepare Fast Chicken Soup Base. Bring to a simmer.
2. 2 Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
3. 3 Before removing from heat, stir in: 12 cup chopped fresh cilantro.
4. 4 Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ black pepper
• butter
• onion
• zucchini
• garlic
• vegetable broth
• water
• heavy cream

Instructions

1. 1 Melt butter in a skillet over medium heat. Cook and stir onion in hot butter until tender, about 5 minutes. Add zucchini and garlic; continue to cook and stir another 2 to 3 minutes.
2. 2 Pour vegetable broth and water into the skillet; bring to a boil, reduce heat to low, and cook mixture at a simmer for 10 minutes. Stir cream into the broth mixture; season with pepper. Cook until heated through, 2 to 3 minutes.

By MG

Ingredients

• ✓ black pepper
• butter
• onion
• potato
• broccoli
• chicken broth
• salt
• heavy cream

Instructions

1. 1 Melt butter in a saucepan; do not brown. Add onion, potato, and broccoli; toss to coat with butter. Press parchment paper over the vegetables; this is called "sweating" and adds better flavor. Cover the pan and simmer very gently until vegetables have softened; do not brown.
2. 2 Remove and discard the parchment paper. Add chicken broth and bring to a boil. Reduce the heat and simmer until vegetables are soft.
3. 3 Purée with an immersion blender until smooth. Add salt, pepper, and cream. Simmer gently until heated through; do not boil or cream will curdle.

By Elizabeth Zyla