Pureed Mixed Vegetable Soup

Name: Pureed Mixed Vegetable Soup
Yield: Serves 6
Ingredients: 2 tablespoons unsalted butter; 1 onion, peeled and coarsely chopped (1 cup); 1 to 2 garlic cloves, peeled (optional); 12 ounces russet potato (1 large or 2 small), peeled and cut into 1-inch chunks; 6 ounces broccoli (1/2 head), trimmed, florets separated and stems cut into pieces; 6 ounces carrots (2 medium), peeled and coarsely chopped; Coarse salt and freshly ground pepper; 8 ounces fresh spinach (1 bunch), washed well and stems removed; 3 to 4 cups Basic Chicken Stock (page 41), Vegetable Stock (page 56), or water; 1/2 cup heavy cream or buttermilk (optional)

January 26, 2012

The onion can be substituted with one leek or two large shallots (this is true for the variations, too) and the spinach with other leafy greens, such as chard, kale, watercress, or sorrel. For a soup with brighter color, the leafy greens are added in the last five minutes of cooking, just so they are given a chance to wilt.

Recipe notes

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