Basic Cream Soup

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Title: Basic Cream Soup
Yield: 4 Servings
Categories: Vegetarian, Vegan, Soups

Ingredients:

1 md Onion
1 md Celery stalk
1 md Garlic clove
1 tb Olive oil
4 c Vegetable; chopped in 1/2 to
-1-inch pieces:
Cauliflower
Asparagus
Broccoli
Any other vegetable
5 c ;water
2 tb Miso, light OR
2 Vegetable bouillon cubes
Pepper, freshly ground, opt.


1. Bring water to a boil in a tea kettle. Coarsely chop the onion and
celery. Thinly slice the garlic.

2. In a 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.

3. Add boiling water 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. (At this point, you may puree soup directly in the pot with a
hand blender, liquefying a small amount of soup with the tahini in a
separate bowl and returning it to the pot. Or, follow steps 4-6.

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

5. Place three-fourths of soup in blender and liquefy to a cream. Pour
into original soup pot. Place remaining one-quarter of unblended soup in a
blender.
Pulse-blend for 2 to 3 seconds, allowing mixture to remain lumpy and
textured. Pour it into creamed portion in the original soup pot.

6. 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.

Variations:

If you don't have light miso, substitute 2 vegetable bouillon cubes, 2 tbs
powdered vegetable broth, or 5 cups of homemade stock in place of 5 cups
water.

Creamed soups can be served hot or cold. If serving cold, skip the
reheating.

Add 1/2 tsp dried thyme, basil or marjoram to the sauteeing vegetables for
fuller flavor.

Add 1 tbs nutritional yeast to the soup pot when you add the water.

Note: After the tahini mixture has been added to the cream soup, boiling
will make the tahini itself thicken and the soup will be too thick. Take
care to reheat it GENTLY, _not_to_boil_!

The American Vegetarian Cookbook by Marilyn Diamond/MM by DEEANNE
Posted to MM-Recipes Digest by "John Weber" on Mar 21, 98