Tuesday, January 18, 2011

Pureed Vegetable Soup..

This soup is very versatile, in that you can use whatever veggies that you have on hand!
And you can change out veggies to make each batch different!

This batch:
approx 3 quarts of chicken broth (or water)
1 parsnip*opt
1 lb of carrots
2 onions
6 potatoes, medium sized
1 stalk of celery
2 cups of peas
2 cloves garlic, minced
1/2 t ground marjoram
1T salt
3/4 t pepper
1 t rosemary
1/4 t oregano
dash of cayenne
Peel and slice veggies into broth in large pot. Add remaining ingredients.
Simmer until all veggies are soft, adding more water or broth if necessary. But you want your broth to just barely cover the veggies, for a thicker soup.
Puree in batches of 2 cups at a time in blender.
BE CAREFUL! Since the soup is hot, it could cause the top on your blender to either pop off or leak!

*Most veggie soups are to the salty side, but depending on the ingredients you use, they could turn out to the sweet side. The sweeter soups are served best, topped with a dollop of sour cream! 
*Served here with sliced One Hour Loaves.


Joy said...

sounds good!! I will have to try and so healthy too!

Donna said...

Its a great way to stretch veggies to Miss Joy!