Clean and prepare your vegetable.
Peel and cube potatoes, celeriac, or
turnips, peel and chop carrots, separate cauliflower and broccoli
into florets, slice cabbage, etc.
Use 2 cups of harder vegetables such
as potatoes and carrots, and 3 or more cups of softer, leafier
vegetables such as spinach and cabbage.
In a large saucepan, melt the butter
over medium heat, and add the onion and vegetable.
Stir to combine, cover, and cook the
vegetables over low heat for 5 to 10 minutes, until softened but
only lightly browned.
Stir in the flour and cook 2-3
Blend in the stock, or water and
cubes, and bring to a boil.
Reduce heat and simmer 5 to 10
minutes, until vegetables are tender.
Add milk or cream if desired, and
puree the soup in two or three portions in the blender.
Be very careful when pureeing hot soup
and don't overload the blender (fill it less than half full).
Season to taste with salt and pepper.
Serve with crackers, toast, or
This is another multipurpose recipe, a
template designed to help you make soup out of any fresh vegetable in 20
minutes or less. It works well for hard root vegetables such as
potatoes, carrots, parsnips, or turnips; and for green vegetables such
as broccoli, spinach, cabbage, chard or kale.
The recipe also works for celery or
celeriac, cauliflower, asparagus, and green beans, but don't use softer
vegetables such as green, yellow or red peppers; tomatoes; or legumes
such as kidney beans, pintos, and lentils.
Experiment and see what tastes good to
you, and in general, don't combine more than two vegetables. Potato
works well with nearly anything, as do carrots, but strong-flavored
vegetables such as turnips are fussier about being paired.
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