oup Base: A Master Recipe for Chunky and Pureed Soup

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Soup Base: A Master Recipe for Chunky and Pureed Soup

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Ready to send to Vege list Soups & Stews

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

2 medium onions -- diced coarse

2 medium carrots -- diced coarse

1 celery stalk -- diced coarse

2 garlic cloves -- minced

3 quarts chicken or vegetable broth

 

Heat oil in a large soup kettle. Add onions, carrots, and celery. Saute

until vegetables soften, about 5 minutes. Add garlic and saute until

fragrant, about 1 minute. Add stock and simmer 1 to 2 minutes, then add

other vegetables and seasonings as you like.

 

 

Source:

" Cook's magazine web site "

Yield:

" 3 quarts "

 

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Per serving: 400 Calories (kcal); 28g Total Fat; (59% calories from fat); 5g

Protein; 37g Carbohydrate; 0mg Cholesterol; 93mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 5 1/2

Fat; 0 Other Carbohydrates

 

Serving Ideas : variations....

 

SUMMER HARVEST SOUP WITH BASIL

 

Serves 8 as a main course

 

If you let this soup stand to develop the flavors, do not cook the pasta.

When ready to serve, bring the soup back to a simmer, add the pasta, and

cook about 10 minutes or until done.

 

1 recipe Soup Base

4 new potatoes, cut into 1/2-inch dice

2 large tomatoes, peeled, seeded, and chopped coarse

1/4 teaspoon summer savory

Salt

1 medium zucchini, cut into 1/4-inch dice

2 ears corn, kernels cut from cob (1 1/2 cups)

1/2 pound green beans, trimmed and cut into 1-inch lengths

1/2 cup elbow macaroni

1/2 cup chopped fresh parsley

1/4 cup julienned fresh basil

1/2 cup basil pesto

 

Bring Soup Base to simmer. Add potatoes, tomatoes, summer savory; salt to

taste and simmer for 30 minutes. Add squashes, corn, and beans and simmer 5

minutes. Add macaroni and simmer until pasta is done, about 10 minutes. Stir

in parsley and basil. Season with additional salt, if necessary, and pepper

to taste. Serve with basil pesto passed separately.

 

SPRING VEGETABLE SOUP WITH EGG NOODLES AND MINT

 

Serves 8 as a main course

 

1 recipe Soup Base

4 coarsely diced medium new potatoes

1 1/2 cups fresh or frozen green peas (about 8 ounces)

3/4 pound thin asparagus spears trimmed and cut into 1-inch pieces

1 cup egg noodles (about 2 ounces)

4 ounces fresh spinach, stemmed, cleaned, and shredded

1/4 cup fresh mint, minced

 

Bring Soup Base to simmer. Add new potatoes, peas, asparagus, and noodles

and simmer until vegetables are tender and noodles are done, 8 to 10

minutes. Add spinach and simmer 3 minutes longer. Stir in mint. Let stand 2

hours to let flavors blend before serving.

 

PUREE OF CAULIFLOWER SOUP WITH CARDAMOM AND MACE

 

Serves 8 as a first course

 

To use as a master recipe, simply substitute 1 1/2 pounds of another

vegetable for the cauliflower and eliminate the cardamom and mace, using

other appropriate herbs and/or spices.

 

1/2 recipe Soup Base

1 large head cauliflower, trimmed and cut into florets (or 1 1/2 pounds

other vegetable)

1 pound potatoes, peeled and cut into 1-inch dice

1/4 teaspoon cardamom

1/8 teaspoon mace

Salt and ground black pepper

1/4 cup light cream (optional)

 

Bring Soup Base to simmer. Add cauliflower, potatoes, cardamom, mace, and

salt to taste; simmer until vegetables are very tender, about 20 minutes.

Season with additional salt, if necessary, and pepper to taste. Puree in

batches in a food processor or blender. Return to kettle. Stir in optional

cream and reheat, or cool and refrigerate. Serve chilled.

 

PUREE OF BROCOLI SOUP WITH GARLIC AND HOT RED PEPPER

 

Serves 8 as a first course

 

Follow the recipe for Puree of Cauliflower Soup with Cardamom and Mace,

adding 3 garlic cloves to the sauteing Soup Base vegetables. Substitute 1/4

teaspoon hot red pepper flakes for the cardamom and mace. Add 1 1/2 pounds

broccoli, trimmed and cut into 1/2-inch pieces or florets, to the simmering

broth, along with the potatoes. Cook and puree, stirring in an optional 2

tablespoons extra virgin olive oil in place of the cream. Serve hot or

chilled.

 

 

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