Quick \"cream\" soups

4 Servings

Ingredients

Quantity Ingredient
1 Potato, cubed
Water (or stock) to cover
2 Stalks broccoli, peeled and chopped(o
1 teaspoon Minced onion
1 Bouillon cube
2 Carrots, chopped
¼ teaspoon Ginger
1 cup Mushrooms, chopped
2 tablespoons White wine
2 Stalks celery, chopped
¼ teaspoon Tarragon, marjoram or savory
1 pack Frozen spinach
1 dash Nutmeg
¼ teaspoon Lemon juice
1 cup Frozen corn
1 teaspoon Parsley
1 cup Frozen peas
⅛ teaspoon Ginger
⅛ teaspoon Cinnamon
⅛ teaspoon Pepper
1 teaspoon Vinegar
1 Sweet potato, (or 1/2 acorn squash
½ teaspoon Italian herbs
Whatever (one part potato to one part vegg

Directions

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Simmer the soup until the vegetables are tender. Puree in blender or food processor until smooth. Add salt/pepper to taste. Serve NOTES : Instead of stock or vegetable bouillon cubes, you can take out ½ cup of soup after pureeing and dissolve a tablespoon of miso in it, then return it to the pot and mix. Almost all of these combinations are good with the addition of ½ an onion and a clove or two of garlic sauteed in sherry. Other possible additions (not combined, of course): : a tablespoon of tomato paste

: ½ cup of leftover beans or grains : a few dried mushrooms or dried tomatoes : a few tablespoons of sauerkraut : a tablespoon of capers or chopped pickle added before serving : a tablespoon of yogurt swirled in right before serving (pretty!) : toasted pumpkin/squash seeds or wheat germ sprinkled on top Recipe by: Net

Posted to JEWISH-FOOD digest V97 #041 by Annice Grinberg <VSANNICE@...> on Feb 06, 97.

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