Jill
07-19-2000, 09:49 AM
2 tablespoons olive oil
1 large sweet onion, peeled and chopped
1 large carrot, peeled and chopped
1 large stalk celery, trimmed and chopped
3 medium or 4 small russet potatoes, pelled and chopped
1 large head cauliflower, trimmed and separated into florets
3 cans (14.5 ounce) low sodium, fat-free chicken broth or vegetable broth
1-2 tsp salt
1/2 cup half and half
1/2 cup chopped fresh basil leaves for garnish
Heat the oil in a large kettle over medium heat. Ad the onion, carrot and celery and saute until the onions are soft, about 10 minutes. Adjust heat if necessary to prevent browning. Add the potatoes and cauliflower and cook several minutes longer. Add the broth and salt and bring to a boil. Reduce heat to simmer, cover and cook for 40 to 45 minutes. Remove from heat and allow to coll slightly.
Using a hand held emulsifier puree the vegetables until the soup os smooth. Or strain the vegetable from the broth and puree in batches in a food processor or blender. Add the vegetables back to the broth. Whisk in the half and half and heat over low but do not boil. The soup is best when served warm but not hot. When ready to serve garnish with chopped fresh basil.
Fantastic 30's
1 large sweet onion, peeled and chopped
1 large carrot, peeled and chopped
1 large stalk celery, trimmed and chopped
3 medium or 4 small russet potatoes, pelled and chopped
1 large head cauliflower, trimmed and separated into florets
3 cans (14.5 ounce) low sodium, fat-free chicken broth or vegetable broth
1-2 tsp salt
1/2 cup half and half
1/2 cup chopped fresh basil leaves for garnish
Heat the oil in a large kettle over medium heat. Ad the onion, carrot and celery and saute until the onions are soft, about 10 minutes. Adjust heat if necessary to prevent browning. Add the potatoes and cauliflower and cook several minutes longer. Add the broth and salt and bring to a boil. Reduce heat to simmer, cover and cook for 40 to 45 minutes. Remove from heat and allow to coll slightly.
Using a hand held emulsifier puree the vegetables until the soup os smooth. Or strain the vegetable from the broth and puree in batches in a food processor or blender. Add the vegetables back to the broth. Whisk in the half and half and heat over low but do not boil. The soup is best when served warm but not hot. When ready to serve garnish with chopped fresh basil.
Fantastic 30's