How to make vegetable soup.
For four servings:
Take whatever *vegetable you fancy, preferably one in season. Wash it, cut it into large pieces.
Peel an onion, chop it in fourths (Saute golden for extra taste if you so desire.)
Add the vegetables and the onion into a pot, barely cover the vegetables with water.
Bring to a boil, then turn the burner down to a simmer point.
Simmer until the vegetables are tender but not mushy.
Add a tablespoon or two of seasoning (depending on the vegetable and flavor you are after.)
A half cup of cream,
A half a glass of white wine.
Let set for ten minutes, simmer lightly… then,
Blend slightly to have a creamy texture but with a few pieces intact to chew on.
Salt and Pepper to taste.
Serve hot in a bowl with a dollop of cream fraiche.
Leek Potato Curry soup for Migraines and other not so feeling good days:
One leek sliced into halos,
Four potatoes in their red jackets diced,
One long narrow carrot chopped to add color,
Put the halos, the carrot, and the red jackets into a pot barely cover the vegetables with water.
Bring to a boil, then simmer until the vegetables are tender (but not mushy)
More but not less add:
Three tablespoons of cream cheese, or ricotta, I used cream fraiche.
One tablespoon and a tad more of curry powder,
A dash of celery salt,
The last bit of the white wine in your glass,
Salt and pepper to taste.
Blend briefly so there is a mixture of creamy wonder-ness and yet some chunky goodness.
Serve hot.
* Vegetables to use with seasonings to match:
– One leek, one turnip, two potatoes, three carrots, and one celery stock, with a bay leaf.
– Several handfuls of mushrooms, with garlic and Roquefort cheese.
– Three zucchini, two tomatoes, and one celery, season with oregano.
– Thirty or so chestnuts and cognac
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What is your favorite soup?
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