This is one of my favorite soups. I usually don’t care for pureed soups, but this one is delicious! It can be vegetarian based on the stock base you use. It also takes less than 30 minutes to whip together and has to be healthy with all these veggies! Here goes….
You’ll need:
o 10-12 cups of vegetable or chicken stock (For this one I use the good store bought stuff instead of home made stock
o 1 large sweet potato or yam
o 1 med size squash (any kind will do, so whatever is in season)
o 1 large russet potato
o 1 turnip
o ½ of a fresh ginger root
(If you want to make a large batch, just use more veggies)
Peel all the veggies and the ginger and cut into chunks and boil them till soft in the broth. Once they are cooked puree using a hand mixer or if you have one of those hand stick blenders they work really well. You could also pour small batches into your blender and puree it that way. Do in small batches though and watch out for the heat in your blender. Once you have it all pureed, mix in about 1 tablespoon of real butter and ¼ - ½ cup of milk or if you want to be decadent use real cream. (My Grandma would have for sure!) Salt and pepper to taste, don't salt and pepper it until after you have it all pureed.
This is soooo easy and very yummy on a cool night and also works for summer evenings. Good with some fresh bread of course.
Sounds yummy Darren! We love soups and I love to make them too. I'll try this one. I also want to try your chicken soup with rutabagas in it. My Grandma put those in everything. My favorite is mashed with butter and lots of pepper:)
ReplyDeleteUm, oh yes, I love mashed rutabagas -- so yummy as a side dish. As a kid, I think I hated them. Thank goodness our tastes evolve.
ReplyDeleteHope you are well, would be great if you, Dawn, and Susan made a visit to SF sometime.