1 1/2 pounds of vegetable of your choice, cut into 1- inch chunks
1 large onion, cut into large dice
1 tablespoon of butter
1 large pinch of sugar
3 large garlic cloves, thickly sliced
dried herbs and/ or spices
3 cups of chicken broth, homemade or from a carton/ can
fresh herbs
1 to 1 1/2 cups half and half or whole milk
salt and freshly ground black pepper, to taste
garnish
Instructions
Heat oil over medium- high heat in large, deep saute pan
until shimmering.
Add vegetable of choice, then onion; saute, stirring very
little at first, then more frequently until vegetables start to
turn golden brown, 7 to 8 minutes.
Reduce heat to low and add butter, sugar, and garlic;
continue cooking until all vegetables are a rich spotty
caramel color, about 10 minutes longer.
Add dried herbs and/ or spices; continue to saute until
fragrant, 30 seconds to 1 minutes longer.
Add broth; bring to a simmer over medium- high heat.
Reduce heat to low and simmer, partially covered, until
vegetables are tender, about 10 minutes.
Using an immersion blender or traditional blender, puree
until very smooth, 30 seconds to 1 minute. (If using a
traditional blender, vent it either by removing the lid's pop-
out center or by lifting one edge of the lid. Drape the
blender canister with a kitchen towel. To clean the canister
pour in a little half- and- half, blend briefly, then add to
the soup.)
Return to pan (or a soup pot); add enough half and half so the
mixture is souplike, yet thick enough to float garnish. Taste,
and add salt and pepper if needed.
Heat through, ladle into bowls, garnish and serve.
Originally Submitted
12/29/2012
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