Basic Cream Soup


Try this with cauliflower, broccoli, asparagus, or any other vegetable you like.

1 medium onion
1 medium celery stalk
3 garlic cloves
2 Tbsp olive oil
4 cups chopped vegetable, in 1/2-inch to 1-inch pieces
5 cups water
2 Tbsps light miso or 2 vegetable bouillon cubes
1.5 Tbsps tahini
pepper
1 tsp salt

Bring water to a boil. Coarsely chop the onion and celery. Thinly slice the garlic.

In a big soup pot, heat oil, onion, garlic, and celery. Cook and stir 1 minute over medium heat, then add vegetable. Continue cooking and stirring 1 minute longer.

Add boiling water and salt and bring back to a boil over high heat. Stir briefly and reduce heat to medium. Cover and cook 8 minutes. Lift cover, stir in miso, and continue cooking and stirring for another 2 minutes, until miso is dissolved and vegetables are tender.

Pour soup into a big bowl to cool. Remove 1/2 cup of broth from the soup and stir remaining soup to cool it. While soup is cooking, place tahini and 1/2 cup of broth in a blender. Blend to a smooth cream. Set aside.

Place 3/4 of the soup in blender and liquify to a cream. Pour into original soup pot.

Place soup over medium heat and stir in tahini mixture. Gently reheat soup, taking care not to let it boil and stirring frequently. Add pepper to taste.


Source: adapted from the "American Vegetarian Cookbook" by Marilyn Diamond, 1990, published by Warner.



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