1 1/2 pounds vegetable of your choice, cut into 1- inch chunks
1 large onion, cut into large dice
1 tablespoon butter
1 large pinch sugar
3 large garlic cloves, thickly sliced
dried herbs and/ or spices
3 cups chicken broth, homemade or from carton or can
fresh herbs
1 to 1 1/2 cups half- and- half or whole milk
salt and freshly ground pepper, to taste
garnish
Instructions
Heat oil over medium- high heat in a 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 minute 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
(adding fresh herbs) until very smooth, 30 seconds to 1
minute.
Return to pan; add enough half- and- half so the mixture is
souplike, yet thick enough to float garnish. Taste, add salt
and pepper if needed.
Heat through, ladle into bowls, garnish and serve.
Serving
Suggestions
broccoli with mustard; butternut squash with cinnamon; potato with rosemary; carrot with curry; cauliflower with ginger; sweet potato with ginger
Originally Submitted
1/22/2013
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