Tuesday, April 5, 2011

Vegetable Soup Three Ways

Universal Cooking Technique for Pureed Vegetables Soups-
Saute vegetables over medium heat for five minutes in butter or oil. Then add liquid and any spices. Simmer with lid on until vegetables are soft (12-15 minutes) and carefully puree (some ventilation is key when pureeing hot foods in the blender). Taste for seasoning then add garnish to soup bowls! If soup is to thick add more stock and if to thin cook uncover on low to desired consistency.  Watch my WCAX-TV video.

Carrot Ginger Soup
1 1/2 tablespoons unsalted butter
6 medium carrots, peeled and chopped
2 tablespoons fresh grated ginger
1 medium onion, diced
1/2 cup celery, diced
salt and pepper
3-4 cups chicken stock
1 tablespoon lime juice
Garnish with chopped parsley
(1 1/2 teaspoons curry powder is another variation instead of ginger)
Cauliflower Soup Caraway and Cheddar
2 tablespoons unsalted butter or olive oil
1 head cauliflower, cut into florets
1/2 cup celery, diced
1 medium potato, chopped
1-2 whole peeled garlic cloves
1/2 teaspoon caraway seeds
salt and pepper
1 quart chicken stock
1-2 tablespoons sherry vinegar
Garnish with shredded cheddar cheese

Tomato Basil
2 tablespoons extra virgin olive oil
1 15-ounce can san marzano tomatoes
1/2 onion, chopped
2 whole peeled garlic cloves
pinch of fresh or dried oregano
2 cups chicken stock
salt and pepper
Garnish with chopped basil leaves

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