The American Vegetarian Cookbook from the Fit for Life Kitchen by Marilyn Diamond

Author:Marilyn Diamond [DIAMOND, MARILYN]
Language: eng
Format: epub, mobi
ISBN: 9780446571029
Publisher: Grand Central Publishing
Published: 2009-12-18T16:00:00+00:00

Basic Cream Soup

Try this with cauliflower, broccoli, asparagus, and any other vegetables that you favor. The results will be stupendous with a minimum of time and effort.

1 medium onion

1 medium celery stalk

1 medium garlic clove

1 tablespoon olive oil

4 cups chopped vegetable, in ½- to 1-inch pieces

5 cups water

2 tablespoons light miso or 2 vegetable bouillon

1½ tablespoons tahini

Freshly ground pepper (optional)

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 through 6.

4. Pour soup into a bowl to cool. Remove ½ cup of broth from soup and stir remaining soup to cool it. While soup is cooling, place tahini and ½ 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 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.

Serves 4 to 5.

Variations:

(1) if you don’t have light miso, substitute 2 vegetable bouillon cubes, 2 tablespoons powdered vegetable broth, or 5 cups of homemade stock;

(2) creamed soups can be served hot or cold. If serving cold, skip the reheating.

(3) add ½ teaspoon dried thyme, basil, or marjoram to the sautéing vegetables for fuller flavor;

(4) add 1 tablespoon 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 GENTLY, not to boil!

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