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Recipes Soups Vegetable
Recipes Soups Vegetable
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| Servings: | 4 |
| Author Notes: |
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; 1 full cup lends an incomparable richness. You can also replace the cream with milk or yogurt. Try varying the seasonings too, adding whatever fresh herbs and spices appeal to you. |
| Ingredients: |
about 1 pound broccoli, trimmed and cut to yield about 4 cups loosely packed cups broccoli OR the equivalent amount of cauliflower, carrots, turnips, celery, or other vegetables 1/2 cup rice OR 1 medium baking potato, peeled and cut into quarters 4 cups vegetable stock or water salt and freshly ground black pepper to taste 1/4 to 1 cup heavy cream or light cream or half and half minced fresh parsley or chives for garnish |
| Instructions: |
Time: 30 Minutes 1. Combine the broccoli, rice or potato and stock or water in a large, deep saucepan or casserole and turn the heat to medium-high. Bring to a boil, then lower the heat to medium and cook until the vegetables are very tender, about 15 minutes. 2. Cool slightly then purée in the pot with an immersion blender or in a food mill or in a blender. 3. Return to the pot and reheat over medium-low heat. Add salt and pepper, then add the cream; heat through again, garnish, and serve. Preparation Tips: To prepare broccoli, strip the stalk of leaves, if any (these can be cooked along with the tops and eaten, if you like them). Remove the bottom inch of the stalk, or wherever it has dried out. Peel the tough outer skin of the broccoli stalk with a vegetable peeler or paring knife. (To Peel with a paring knife, hold the broccoli upside-down, grasp a bit of the skin right at the bottom, between the paring knife and your thumb. Pull down to remove a strip of the skin.) If you like, cut the stalk into equal-length pieces and break the head into florets. An immersion blender is basically a stick with a blender blade on the end of it. It was created to puree large quantities of soups in restaurants while they remained in the pot. Models designed for home use are not nearly as powerful as regular blenders, but they make creaming soups less labor intensive and messy than using a standard blender. |
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