Quick \"cream\" soups
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Potato, cubed | |
| Water (or stock) to cover | ||
| 2 | Stalks broccoli, peeled and chopped(o | |
| 1 | teaspoon | Minced onion |
| 1 | Bouillon cube | |
| 2 | Carrots, chopped | |
| ¼ | teaspoon | Ginger |
| 1 | cup | Mushrooms, chopped |
| 2 | tablespoons | White wine |
| 2 | Stalks celery, chopped | |
| ¼ | teaspoon | Tarragon, marjoram or savory |
| 1 | pack | Frozen spinach |
| 1 | dash | Nutmeg |
| ¼ | teaspoon | Lemon juice |
| 1 | cup | Frozen corn |
| 1 | teaspoon | Parsley |
| 1 | cup | Frozen peas |
| ⅛ | teaspoon | Ginger |
| ⅛ | teaspoon | Cinnamon |
| ⅛ | teaspoon | Pepper |
| 1 | teaspoon | Vinegar |
| 1 | Sweet potato, (or 1/2 acorn squash | |
| ½ | teaspoon | Italian herbs |
| Whatever (one part potato to one part vegg | ||
Directions
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Simmer the soup until the vegetables are tender. Puree in blender or food processor until smooth. Add salt/pepper to taste. Serve NOTES : Instead of stock or vegetable bouillon cubes, you can take out ½ cup of soup after pureeing and dissolve a tablespoon of miso in it, then return it to the pot and mix. Almost all of these combinations are good with the addition of ½ an onion and a clove or two of garlic sauteed in sherry. Other possible additions (not combined, of course): : a tablespoon of tomato paste
: ½ cup of leftover beans or grains : a few dried mushrooms or dried tomatoes : a few tablespoons of sauerkraut : a tablespoon of capers or chopped pickle added before serving : a tablespoon of yogurt swirled in right before serving (pretty!) : toasted pumpkin/squash seeds or wheat germ sprinkled on top Recipe by: Net
Posted to JEWISH-FOOD digest V97 #041 by Annice Grinberg <VSANNICE@...> on Feb 06, 97.