Instructions: Peel and chop the vegetables roughly.

Put the vegetables in a pot with stock to barely cover. Cook, covered, over medium heat for about 20 minutes, until vegetables are very tender.

Puree the vegetables with a food processor. Put the puree in a clean pot over very low heat, stir in the butter, cut into bits, and the cream, Adjust the consistency if necessary with a little stock. Season with salt and pepper.

Serve hot or chilled with chopped herbs and spoonful of sour cream.

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