Cream of Vegetable Soup

Name: Cream of Vegetable Soup
Ingredients: 2 potatoes; 1 leek; 1 onion; 1 small carrot; 2 tomatoes (can be canned); 1/2 teaspoon celery seeds (or 1 celery stalk); 2 1/2 cups water (or chicken broth when not fasting); salt, black pepper; herb oil; 3 tablespoons olive oil; 2 parsley stems; 1 basil leaf; coarse salt

March 28, 2012

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Ingredients

2 potatoes
1 leek
1 onion
1 small carrot
2 tomatoes (can be canned)
1/2 teaspoon celery seeds (or 1 celery stalk)
2 1/2 cups water (or chicken broth when not fasting)
salt, black pepper

Herb Oil

3 tablespoons olive oil
2 parsley stems
1 basil leaf
coarse salt

Servings: 3

How to prepare cream of vegetable soup

In hot oil, sauté the leek (white and light green parts) and sliced carrot, celery stalk (if using) and finely chopped onion until softened.
Add the cubed potatoes, tomatoes mashed with a fork and cover with water. Add salt and pepper to taste and bring to a boil. When it starts boiling, cover and simmer for 30 minutes. In the last 10 minutes of cooking, add the celery seeds (if using that option).
Blend everything in a blender until creamy. Adjust salt to taste.
In a mortar, put the parsley and basil leaves together with a little coarse salt. Pound until they become a paste. Add the oil and mix well.
Serve the cream soup drizzled with herb oil and bread croutons.

Vegetables cooking

Celery seeds

Cream of Vegetable Soup

Ingredients

How to prepare cream of vegetable soup

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