Cream of Any Vegetable Soup

There are thousands of recipes for true cream of vegetable soups, but the differences among them are subtle at best. Basically, you cook the vegetable you want with good flavorings until it's done. Then you purée it and reheat it with cream. (The addition of rice or potatoes makes the soup smooth and creamy without outrageous amounts of cream. One-quarter cup is enough to lighten the color and smooth the texture; one full cup lends an incompatible richness.)

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