Vegetable Cream Soup

Ingredient Quantity Notes
Ground black pepper To taste
Yellow onion 60 g Quartered
Chives/ parsley 1 sprig Finely chopped
Carrot 100 g Roughly chopped
Zucchini 100 g Roughly chopped
Leek 80 g Roughly chopped
Butter 60 g
Potatoes 140 g Boiled and diced
Milk  300 g
Vegetable stock 300 g
Cream 120 g
Salt To taste

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