1 1/2    Quarts chicken stock

    3/4 c  (1-1/2 sticks) butter

    3/4 c  Diced onion

  1 1/2 c  Diced potato

    3/4 c  Peeled diced tomato

    3/4 c  Diced carrot

    3/4 c  Green beans

    3/4 c  Broccoli, coarsely chopped

    3/4 c  Minced leek

    3/4 c  Minced zucchini

      1    Clove garlice

  1 1/2 ts Sugar, or to taste

           Sald and freshly ground
           - pepper to taste
    1/2 c  Heavy cream

  Melt butter in large stockpot over medium heat.  Add onion and saute' 1 to
  2 minutes.  Reduce heat to low and add remaining ingredients except stock,

  cream and parsley.  Cook unti vegetables are soft but not brown, about
  20-25 minutes.

  Add stock and bring to boil over medium high heat.  Reduce heat and simmer
  about 10 minutes.  Cook slightly.
  Transfer to blender of processor in batches and puree to smooth.  Taste and
  adjust seasonng.  Return to stockpot, place over medium heat and gradually
  stir in cream.  Heat through but do not boil.  Garnish with parsley.
  (Whole batch 1,963 calories minuus broth: 14 cups, each cup totals 162
  calories with broth.)
  SOURCE: Source Le Cellier Restaurant, Santa Montica, California.