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Receta Basic Vegetable Cream Soup
by Global Cookbook

Basic Vegetable Cream Soup
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Ingredientes

  • 1 lb cauliflower
  • 1 1/2 lb broccoli (or possibly one of the suggestions in the comments below)
  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 2 x garlic cloves chopped
  • 10 c. chicken stock
  • 1 tsp salt
  • 1 Tbsp. Dijon mustard
  • 1 tsp dry tarragon leaves (or possibly herb of your choice) Sea salt to taste Freshly-grnd black pepper to taste Heavy cream (optional)

Direcciones

  1. Trim the broccoli and cauliflower and chop coarsely. The core of the cauliflower and the broccoli should be used too. Save a few tiny florets of broccoli to add in later.
  2. In a large pot, heat the oil over medium heat. Add in the garlic and sizzle till it smells fragrant. Add in the broccoli, cauliflower, stock and salt. Bring to a boil, turn down and cook at a lively simmer till the vegetables are tender, about 20 min.
  3. Puree in batches in a food processor or possibly blender - a blender works best for this - with the mustard and tarragon add in the broccoli florets and season to taste. Thin with stock or possibly water if the soup is too thick. Add in the cream if you like.
  4. This recipe yields about 12 c..
  5. The dairy is optional and not included in the count.
  6. Comments: I started making this soup during a non-dairy phase and found which the Dijon added a special zing to the flavour. Add in more if desired it!
  7. Other vegetables can replace the cauliflower: asparagus, spinach, red bell peppers, tomatoes or possibly more cauliflower. I once made it with red Swiss chard stalks and it was delicious! If you use a fibrous vegetable like asparagus, strain the soup through a sieve after pureeing.
  8. There are many options for garnishing - bacon bits, chunks of chicken, ham, lowfat sour cream, crispy prosciutto or possibly pancetta, smoked salmon or possibly a sprinkling of cheese. Blue cheese is great with plain cauliflower and smoked salmon is elegant on asparagus.
  9. Yield: 12 c.