Basic Creamy Vegetable Soup
Source of Recipe
NewsPaper
List of Ingredients
2 Tbs olive oil
1 1/2 pounds vegetable of your choice,cut into 1 inch chunks
1 large onion, cut into large dice
1 Tbs butter
1 large pinch sugar
3 large garlic cloves,thickly sliced
Dried herbs and or spices (see variations)
1 to 1 1/2 cups half and half
salt and freshly ground black peppe,to taste
GarnishRecipe
Heat oil over medium high heat in a large,deep saute pan until shimmering. Add vegetable of choice, then onion;saute stirring very little at first, then more frequently, until veg start to turn golden brown, 7 to 8 min.
Reduce heat to low and add butt,sugar and garlic; keep cooking until veg are a rich spotty caramel color, about 10 min. longer. Add dried herbs and spices; continue to saute until fragrant,30 msec. to 1 min. longer. Add broth,bring to a simmer over medium high heat.
Using an immersion blender or blender,puree,adding fresh herbs if called for,until very smooth.
Treturn to pan;add enough half and half so the mixture is souplike,yet thick enough to float garnish. Taste and add salt and pepper if needed. Heat through and serve.
Varianions:
Broccoli with mustard. Use broccoli stems peeled and cut into 1 in. chunks,remaining broccoli cut into medium florets,7-to8 cups.Add 1 1/2 tsps dried mustard,1/2 tsp.basil,1/4 tsp oregano and 1/8 tsp cayenne pepper.Garnish with toasted pine nuts.
Potato with rosemary. Use peeled russet potatoes4 to 5 cups,plus 1/8 tsp cayenne pepper. When recipe instructs to add fresh herbs, add 1 1/2 tsp minced fresh rosemary. Garnish with crumbled bacon.
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