Vegetable Soup


vegetable soup

I’ve still got leftover soup from when my brother came over to cook, so had some for lunch today. This pureed vegetable soup starts with a mirepoix. You saute that until the onions become clear. Then you add vegetable stock and small dice potatoes and cook until all vegetables are tender.

I lose the thread after this, because there was also some egg yolk/milk mixture that gets added and I can’t remember exactly what herbs and spices went in. I think we steamed the broccoli florets separately. Anyway, you can certainly improvise with standard herbs and spices in the broth mixture. Once the potatoes are cooked, you put the soup into a blender or food processor and puree until smooth.

Return the pureed soup to the pot and add in the steamed broccoli. Heat for a few minutes and serve. Season to taste. You could also add some shredded cheddar or some goat cheese to this.

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2 Comments

  1. Posted January 30, 2009 at 8:41 am | Permalink

    Oh neat, I didn’t realize mirepoix had a name. Lately my soup technique is to take all the veggie matter, toss it with oil and garlic in a cast iron pan, shove the whole thing in the oven and roast it, then put on stove, add liquid, spices etc… and hand-blend. Its the best solution I can think of for getting depth of flavour while not actually having to do very much active cooking.

    • bevw
      Posted January 30, 2009 at 1:52 pm | Permalink

      Mmmmmm…roasted veggie soup. You’re putting ideas in my head Jill Murray.


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  1. By Roasted Goodness « My Daily Bread on February 10, 2009 at 5:32 pm

    […] yes, I’m on a mini-roasting kick. I blame Jill. Well, not blame. Thank. Yes, that’s the word I’m looking […]

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