To call this a vegetable soup belies its truly unique and hearty flavor. Consider three slightly unusual ingredients: sweet potatoes, celery seed, and cumin. Amounts of the latter two can be adjusted to suit your taste as you make this your own dish. It's becoming a favorite of ours and our guests.

Ingredients

1 large onion

1/4 cup butter or margarine

3 medium sweet potatoes, peeled and chopped

3 medium zucchini, chopped

One bunch broccoli, chopped

2 quarts chicken broth

2 medium potatoes, peeled and shredded

2 teaspoons celery seed

2 teaspoons ground cumin

1 teaspoon pepper

2 cups light cream

In a large kettle, saute onions in butter until transparent. Add the sweet potatoes, zucchini, and broccoli. Saute for 5 minutes, then stir in the broth and simmer for a few minutes. Add potatoes and seasonings and cook another 10 minutes until vegetables are tender. Stir in cream and heat through.

Serves: 12 to 16 (4 quarts)

• Rock Eddy Bluff on VirtualCities.com
• Rock Eddy Bluff Farm Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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