Instructions: In a large pot, bring 9 cups of chicken or vegetable stock to a boil. Remove 1 cup and reserve.

Chop all vegetables into small pieces. In a saute pan, over medium-high heat, melt half of the butter. Saute vegetables with ginger and nutmeg for approximately 15 minutes, until vegetables are all browned. Add remaining butter as needed.

Add sauteed vegetables to stock, reduce heat, cover with a lid, and simmer for 30 minutes. Let cool to room temperature and then puree in a blender. Soup should be thick and smooth.

After blending two-thirds of the stock and vegetables, check the consistency of the blended soup. If it is too thin, drain off a cup of the remaining stock. If it is too thick, add the reserved cup of stock back into the pot. Continue to blend the remaining vegetables and stock. Add salt and pepper.

To serve, add approximately 2 tablespoons of cream per serving and reheat. Do not let it boil. Serve in warm bowls.

This recipe yields 6 to 8 servings.

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