1. In a large saucepan, melt the butter over medium heat. 2. Add the vegetables, cover and cook for 5 to 7 minutes, stirring frequently. 3. Add the stock or broth, one-half cup of the milk, the bay leaf, parsley, salt and pepper. 4. Reduce heat to low, cover, and cook until the vegetables are tender, 25 to 30 minutes. 5. Discard the bay leaf, and let the soup cool for 10 to 15 minutes. 6. Transfer to a blender or food processor in batches and process until smooth. 7. Heat the puree in the saucepan over medium heat and stir in the remaining 2 cups milk. 8. Heat through, ladle the soup into bowls, and swirl in a tablespoon of half-and-half into each serving. 9. Sprinkle with the chives. ---------------------------------------------------------------------------
Nutrition
Ingredients
