Guest guest Posted April 13, 2001 Report Share Posted April 13, 2001 * Exported from MasterCook * 10-Minute Soup From Vegetable Purée Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 220 Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil or butter 2 scallions -- thinly sliced including some of the greens 1 small potato -- peeled thinly sliced and chopped Salt and freshly milled pepper 1 cup puréed vegetable -- such as broccoli Water or milk to thin the soup if needed SERVES 1 OR 2 A cup of puréed vegetables or legumes can make a little soup for one or two people. Vegetable and bean purées, cooked dried beaus, plus sautéed greens, roasted peppers, grilled corn, tomato sauce, a bit of pesto-all are good examples of the kinds of leftovers to pay attention to. Warm the oil in a small saucepan, add the scallions and potato, season with a pinch of salt, and sauté over brisk heat, stirring constantly, for 2 minutes to sear the vegetables. Add 2 cups water, scrape the pan to dislodge any tasty bits of potatoes, and bring to a boil. Lower the heat and simmer, covered, until the potato is tender, 8 to 10 minutes. Stir in the purée and add water or milk to thin if needed. Heat through, taste for salt, season with pepper, and serve. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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