Pureed Vegetable Soups
- Total Time:
- Servings: 6
Source: Everyday Food, January/February 2008
- 2 tablespoons olive oil
- 1 onion, coarsely chopped
- Coarse salt and ground pepper
- Vegetable of choice, such as butternut squash (see below for quantities and other options)
- 1 can (14.5 ounces) reduced-sodium chicken broth
- 1 to 3 teaspoons fresh lemon juice
In a large Dutch oven or pot, heat oil over medium. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
Add vegetable, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until vegetable is tender, about 20 minutes.
Working in batches, puree broth and vegetables in a blender until smooth, transferring to a clean pot as you work. To prevent spattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid firmly with a dish towel. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice to taste.
Parsnip: 2 1/2 pounds parsnips, peeled and cut into 1-inch chunks.
Carrot: 2 1/2 pounds carrots, peeled and cut into 1-inch chunks.
Broccoli: 2 pounds broccoli, cut into florets, stalks peeled and cut into 1/2-inch chunks, plus 1 baking potato, peeled and cut into 1-inch chunks.
Celery Root: 2 pounds celery root (also called celeriac), peeled and cut into 1-inch chunks.
Beet: 2 pounds beets, peeled and cut into 1-inch chunks.
Mushroom: 20 ounces button mushrooms, trimmed and quartered, plus 1 baking potato, peeled and cut into 1-inch chunks.
Butternut Squash: 3 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks.
Cauliflower: 2 1/2 pounds cauliflower, cored and cut into florets.
Celery: 2 pounds celery, cut into 1-inch-thick pieces, plus 1 baking potato, peeled and cut into 1-inch chunks.