Pureed Vegetable Soup
Everyday Food – Jan/Feb 2008
2 tbsp. olive oil
1 onion, coarsely chopped
coarse salt and ground pepper
Vegetable of choice*
1 can (14.5 ounces) reduced-sodium chicken broth
1 to 3 tsp. fresh lemon juice
– Parsnip: 2.5 lbs peeled and cut into 1 inch chunks.
– Carrot: 2.5 lbs peeled and cut into 1 inch chunks.
– Broccoli: 2 lbs cut into florets, stalks peeled and cut into 1/2 inch chunks, plus 1 baking potato, peeled and cut into 1 inch chunks.
– Celery Root: 2 lbs peeled and cut into 1 inch chunks.
– Beet: 2 lbs peeled and cut into 1 inch chunks.
– Mushroom: 20 ounces button mushrooms, trimmed and quartered, plus 1 baking potato, peeled and cut into 1 inch chunks.
– Butternut Squash: 3 lbs peeled and seeded, cut into 1 inch chunks.
– Cauliflower: 2.5 lbs cored and cut into florets.
– Celery: 2 lbs cut into 1 inch thick pieces, plus 1 baking potato, peeled and cut into 1 inch chunks.
1. In a large dutch oven or pot, heat oil oven medium. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
2. Add vegetable, broth and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium and simmer until vegetable is tender, about 20 minutes.
3. Working in batches, puree broth and vegetables in a blender until smooth, transferring to a clean pot as you work. To prevent spattering, fill blender only halfway and allow heat to escape: Remove cap from hole in lid and cover lid firmly with a dish towel. Adjust soup’s consistency with a little water if necessary. Season with salt, pepper and lemon juice to taste.
I will have this to freeze and also to eat this week for lunches. One giant bowl of soup!