Рецепт Creamy Vegetable Soup Recipe
A creamy pureed soup made from leftover veggies, by Jo-Anne Vaughn.
Vegetables. Photo: Zsuzsanna KiliánMost vegetable soup recipes are made from chopped veggies left swimming in a broth. This soup uses pureed vegetables, with an optional creamy sauce for a richer version. Pureeing the vegetables is a great way to use up some less-than-perfect finds that may be hanging around in the vegetable bin. Jo-Anne, the creator of this recipe, was my former neighbor, and I can personally attest to her many cooking skills. Sadly, the neighbors I have now don’t cook (or don’t invite me over). Jo-Anne also contributed a Cold Cucumber Soup recipe that was quite popular here in the summer, but this one is great for cooler weather. From Joanne: “I whipped this together yesterday in less than 10 minutes
as I was rummaging through my vegetable bin.”
Creamy Vegetable Soup Recipe
Ingredients:
1 pound or more cauliflower, broccoli, or any combination of veggies on hand.
- ½ large onion
- 1 potato, peeled
- 2 cups water
- 2 cups chicken or vegetable broth
- 1 cube chicken or vegetable bouillon
Directions:
Bring broth and water to a boil.
Add veggies and cook together for one-half hour on medium heat.
Puree with immersion blender (or transfer to processor or blender), add salt and pepper to taste.
Serve hot with croutons, crackers or bread.
Garnish with yogurt, sour cream, optional white sauce below.
Serves 4
White Sauce (optional)
Melt 1½ tablespoons butter in 1½ tablespoons flour until bubbly.
Remove from heat.
Add 1 cup 2 percent milk. Whisk and return to heat.
Continue to whisk until thickened.
Add to soup and mix.