Cream Of Potato, Broccoli And Carrot

• 3 tablespoons unsalted butter
• 3/4 lb carrot, peeled and cubed
• 3/4 lb potato, peeled and cubed
• 1/2 lb broccoli floret
• 1/4 cup white onion, minced
• 1 garlic clove
• 1 tablespoon fresh ginger, peeled and grated
• 1 pinch sugar
• salt, to taste
• pepper, to taste
• 1 teaspoon white wine vinegar
• 2 cups chicken broth
• 3/4 cup milk (2% is ok)
• parsley, for garnish
• crouton, for garnish

1. In a soup pot, melt the butter then add the next seven ingredients. Season with salt and pepper.
2. Cook for 5 mintues, stirring occasionally, then add one cup of the broth. Cover and simmer until the vegetables are soft, about 5-10 minutes.
3. Add the remaining broth, the vinegar and the milk. Stir to combine and simmer for one minute.
4. In batches, liquify the soup in a blender and return to the pan. Adjust salt and pepper.
5. To serve, garnish with parsley and croutons.

unsalted butter, carrot, potato, broccoli floret, white onion, garlic, fresh ginger, sugar, salt, pepper, white wine vinegar, chicken broth, milk, parsley

Taken from www.food.com/recipe/cream-of-potato-broccoli-and-carrot-488348 (may not work)