Monday, April 10, 2006
Turn your favorite vegetables into soup
Although the weather is starting to warm up, evenings are still cool enough to serve a hot bowl of soup with salad and fresh bread. The milk base of these soups take your favorite vegetables from side dish to main course.
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Potato Soup
2 tablespoons butter or margarine
1 onion, chopped
2 cloves garlic, minced
5 potatoes, peeled and cubed
2 cups chicken stock
1/4 teaspoon dried thyme
1/2 teaspoon ground black pepper
2 cups milk
Salt and pepper to taste
Melt the butter in a large saucepan over medium heat; sauté onion and garlic until tender. Add the potatoes, chicken stock, thyme, and pepper. Bring to a boil, then reduce heat to low. Cover, and simmer until potatoes are tender, about 20 minutes.
Transfer about half of the soup to a food processor or blender. Process until smooth, then return to the pot. Stir in milk; continue cooking until heated through. Season with salt and pepper. Makes 6 servings.
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Cream of Mushroom Soup
1/4 cup chopped onion
2 tablespoons butter or margarine
3 cups sliced fresh mushrooms
6 tablespoons all-purpose flour
2 14.5-ounce cans chicken broth
1 cup half-and-half cream
Salt and pepper to taste
Melt the butter in a large saucepan over medium heat; sauté onion until tender. Add mushrooms and sauté until tender. In a bowl, combine flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cream, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often. Makes 4 to 6 servings.
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Cream Of Broccoli Soup
2 tablespoons butter or margarine
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 cups milk
Salt and pepper to taste
Melt 2 tablespoons butter in medium stockpot over medium heat; sauté onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes. Transfer about half of the soup to a food processor or blender. Process until smooth, then return to the pot. In small saucepan over medium heat melt 3 tablespoons butter; stir in flour and add milk. Stir until thick and bubbly, then add to soup. Season with pepper. Makes 6 servings.
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Pantry Pointers
Soups that contain cream, milk, or potato do not freeze well. When thawed and reheated, they tend to taste grainy.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com