Tuesday, March 29, 2011

*RePa Recipe: Cream of Vegetable Soup


We love soup.  I love to make soup.  It can be such a loosely prepared bowl.  Sometimes it's outstanding.  Sometimes it's pretty good.  It's never bad since I don't have ingredients on hand that we don't like.

I found some nice broccoli in the market and steamed some to have on hand for a few days.  The first use was as a simple vegetable for dinner.  A few days later, some ended up in a omelet for lunch.  The broccoli stems were still waiting to make their debut in a soup.

I rummaged around the crisper drawers and the pantry and came up with

Cream of Vegetable Soup

1 Tbsp vegetable oil
1 medium onion, roughly chopped
2 shallots, thinly sliced
2 cloves of garlic, chopped
2 medium potatoes, peeled and roughly chopped
3 carrots cut into 1-inch pieces
4 to 6 broccoli stems, peeled and cut into 1-inch pieces
Salt and pepper to taste
1 quart chicken stock
Dash (or so) of half and half

1.  Heat the oil in a pan large enough to hold all the ingredients.  Saute the onion and shallots until transparent, about five minutes.  Add the garlic and saute for one minute.
2.  Add the rest of the ingredients including the stock.  Simmer until all the vegetables are quite soft, about 30 minutes.
3.  Use an immersion blender or a food processor to puree the mixture.
4.  At this point, you may add a bit of half and half--just enough for a creamy color.  We always have half and half on hand for coffee.  If you don't, use milk.  Or, you may freeze all or part of the puree for later use.  Add the cream when you are ready to serve the soup.