BASIC PUREED VEGETABLE SOUPS

This recipe can be adapted to your preferences. Choose one or more vegetables from the list or substitute your own.

Chopped onions
Grated vegetable: summer squash, zucchini, broccoli, etc.
Your choice of fresh or dried herbs
Butter or olive oil
Broth: chicken, vegetable cubes, etc.
Milk or cream if necessary

Saute onions in butter or olive oil until golden.

Meanwhile grate vegetable in a food processor or chop by hand. Add to pot and mix into onions. Place a piece of waxed paper over the pot and add the lid and simmer for 15 minutes or so. This is called sweating the vegetables. It releases and intensifies the flavor.

Add the seasoning plus salt and pepper, broth and simmer until soft. Puree in a food processor. Add cream as desired.

Some combinations to try: summer squash or zucchini and sage; broccoli and curry; or carrot and ginger.

Source: Sharon Meyers Fine Catering
15 Shadow Lawn
Brattleboro, VT 05301