Veggie cream soup
I have always been a fan of "cream of" soups. You can fill in the blank with pretty much anything and I will like it. The most surprising one was cream of sauerkraut soup I had on a bitterly cold winter night winter in Bern, Switzerland some years back. I share that memory so that in case you're wondering "Will this vegetable make a decent cream of soup?" My answer is yes. Anything goes!
Cuisine: American, Dutch, German
- 2 cups roughly chopped vegetables a single kind or mixed
- 1 t butter
- 1/2 small onion
- 1 clove garlic
- 1 c low-sodium vegetable broth
- 2 T cream
- fresh ground pepper to taste
Melt the butter in a soup pan over medium-high heat. Dice the onion while the butter melts. Add the onion and cook until softened but not brown. Chop the garlic clove into quarters. Add garlic and sautee 30 seconds more.
Add vegetables, then broth. Cover tightly--- in case some vegetables are not covered by water, they will steam in the pot. Continue to cook over medium heat until the vegetables are soft, usually about 20 minutes but depending on the type of vegetables.
Remove from heat, let cool slightly. If you like to have vegetable chunks in your soup, scoop some out and reserve them in a bowl. Puree the rest of the soup into a smooth puree with a hand blender or in batches in a standing blender. If you prefer a thinner soup, add up to 1 c hot water.
Return to pan and stir in the cream gently.
Serve with fresh ground pepper to taste. Serve directly or store for up to a week in the refrigerator.
For the prettiest soups choose vegetables from the same color family.