“Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.” - Bobby Flay
We are experiencing a bout of cool, rainy weather in Melbourne at the moment. As the temperature is low, it is a good idea to revert to some nice soup for a light dinner. Use your own resources and seasonal vegetables to make this a year-round treat.
Pureed Vegetable Soup
Ingredients
Ingredients
1 tablespoon butter
1 tablespoon olive oil
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme or parsley
6 cups chopped potatoes, broccoli, carrots, beans (or whatever other vegetables you have)
2 cups water
4 cups vegetable broth
1/2 cup cream
1/2 teaspoon salt
Freshly ground pepper to taste
Pinch of ground mace
1 tablespoon olive oil
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme or parsley
6 cups chopped potatoes, broccoli, carrots, beans (or whatever other vegetables you have)
2 cups water
4 cups vegetable broth
1/2 cup cream
1/2 teaspoon salt
Freshly ground pepper to taste
Pinch of ground mace
Method
Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes.
Stir in vegetables and cook for a few minutes to coat with oil and brown slightly.
Add garlic and thyme (or parsley); cook, stirring, until fragrant, about a minute or two.
Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a rollicking simmer and cook until very tender.
Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in cream, salt, mace and pepper.
Serve with some crusty bread and butter.
Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes.
Stir in vegetables and cook for a few minutes to coat with oil and brown slightly.
Add garlic and thyme (or parsley); cook, stirring, until fragrant, about a minute or two.
Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a rollicking simmer and cook until very tender.
Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in cream, salt, mace and pepper.
Serve with some crusty bread and butter.
This post is part of the Food Friday meme,
and also part of the Food Trip Friday meme.
I have all the family for dinner once a week so we need something easy to make, filling and nourishing. You suggested lots of chopped potatoes, broccoli, carrots, beans or whatever other vegetables are in the fridge/garden, and that is exactly what I did: left-over potato and leeks. It was delicious.
ReplyDeleteFreshly ground black pepper yes, but why the mace? What sort of flavour does mace add?
Hello Hels. The mace adds a subtle spicy (less than nutmeg), slighty earthy flavour tot he soup, complementing the freshness of the vegies.
DeleteSure looks good. Pity we've no smelli-intelli with this one.....!
ReplyDeleteSounds good to me, mace or no mace
ReplyDeleteYummy soup! I love mace...
ReplyDeletedelicious! haven't tried mace yet, but love adding nutmeg to my veggies!
ReplyDeletethanks so much for sharing and linking over at Food Friday, Nicholas
enjoy the rest of the week!