creamy vegetable soup - FineCooking.com

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creamy vegetable soup

By Oyinda, member

Posted: March 31st, 2014

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

2 Tbs. extra-virgin olive oil
2/3 cup thinly sliced leeks
2/3 cup thinly sliced carrots (peel, halve or quarter lengthwise, then slice crosswise)
Kosher salt
1/2 to 1 tsp. smoked paprika
1-1/2 lb. mixed cremini or baby bella and white mushrooms, halved and thinly sliced
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. fresh lemon juice
freshly ground black pepper
3 Tbs. toasted, finely chopped almonds

In a 4- to 5-quart saucepan or Dutch oven, heat the olive oil over medium-low heat. When hot, add the leeks 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 paprika.

Add the mushrooms, 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 lemon juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lemon juice as needed.

Ladle into 8 soup bowls and garnish each serving with 1 tsp. chopped almonds.

creamy vegetable soup

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