Source:Jenny Roufosse de Lopez
Makes 4 servings.
Preparation time: 1 hour
Tips: See various vegetable combinations. Use your imagination!
Vegetable Soups - Creams
Ingredients
Preparation
2 tablespoons butter
2 small potatoes
4 cups chicken or beef broth
salt and pepper to taste
1 cup whipping cream (optional), see note (2)
SELECT ONE:
3 large carrots, chopped
2 large onions
10 ounces fresh spinach
10 ounces watercress
5 large fresh large tomatoes + 1/2 celery stalk
1. Peel and cut potatoes into 1" cubes.
2. Clean, remove stems if needed and chop SELECTED vegetable.
3. In medium size pot heat butter, add potatoes and selected vegetable. Cook stirring over medium heat for about 5 minutes.
4. Add broth and simmer for about 30 minutes until vegetables are well done.
5. Select Smooth or Coarse cream.
-For a very smooth cream, place mixture in blender and pure. Careful not to break blender base by placing hot broth into a cold glass/plastic base, warm blender base under warm water.
- For a coarser cream, pass mixture through a food mill, adding juices as needed to pass all vegetables and include all liquid.
6. Return cream to pot, season with salt pepper, nutmeg if desired. Serve hot.
NOTE: 1) Croutons or a dollop of sour cream are good compliments to the creams.
2) For a richer cream, replace one cup of broth with one cup of whipping cream.
