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Winter Vegetable Soup
Type: Soups and Stews
Some people call this "Penny Soup," because the vegetable pieces resemble coins
Prep Time: 15M
Cooking Time: 25M
Serves: makes 4 servings
Ingredients:
- 4 small red-skinned new potatoes
- 4 large carrots
- 1 medium sweet potato
- 1 leek, white and pale green parts only
- 1 tbsp butter
- 1 tbsp olive oil
- 2 1/2 cups vegetable stock
- salt and freshly ground black pepper
Directions:
- Slice the potatoes, carrots, sweet potato, and leek crosswise into rounds about 1/8in (2-3cm) thick. The potatoes can be peeled or unpeeled. Rinse the leeks well.
- Melt the butter with the oil in a large saucepan over medium-low heat. Add the leeks and cook, stirring occasionally, for 3-4 minutes, until beginning to soften. Add the potatoes, carrots, and sweet potato, and stir for 1 minute.
- Pour in the stock, and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 20 minutes, or until the vegetables are tender but not falling apart.
- Transfer about one-third of the vegetables to a blender or food processor with the cooking liquid. Purée then return to the pan. Season with salt and pepper and serve hot.
- Prepare ahead: The soup can be made 1 day ahead, cooled, covered, and refrigerated, or frozen for up to three months.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!
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