My Recipe Box

leftover vegie soup

By terrifauss, member

Posted: January 1st, 2012

This recipe was made with the Recipe Maker to create a custom soup with your choice of vegetables, seasonings, and garnishes. Created Using: Creamy Vegetable Soup
more about:

2 Tbs. unsalted butter
2 tsp. minced garlic
2/3 cup medium-diced onions
2/3 cup thinly sliced carrots (peel, halve or quarter lengthwise, then slice crosswise)
Kosher salt
1 tsp. ground cumin
1-3/4 lb. broccoli, bottom of stems trimmed, florets coarsely chopped, stems sliced very thinly
5 cups vegetable broth, preferably homemade OR 2-1/2 cups lower-salt chicken broth diluted with 2-1/2 cups water
3 Tbs. fresh orange juice
1/4 cup heavy cream
1-1/2 tsp. balsamic vinegar
freshly ground black pepper

In a 4- to 5-quart saucepan or Dutch oven, heat the butter over medium-low heat. When hot, add the garlic, onions, and carrots and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt and the cumin.

Add the broccoli, broth, and orange juice, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.

Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.

Add the cream and 1/2 tsp. of the vinegar. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or vinegar as needed.

Ladle the soup into 8 bowls and serve.

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