Puréed Winter Vegetable Soup

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1 tablespoon(s) vegetable oil
1 medium onion, finely chopped
1 clove(s) garlic, minced
1 (16-ounce) bag(s) carrots, sliced
1 small fennel bulb, trimmed and diced
2 (14 1/2 ounces each) can(s) chicken or vegetable broth
1/4 teaspoon(s) salt, or to taste
1/4 teaspoon(s) coarsely ground black pepper
3 (about 1 pound) medium all-purpose potatoes, peeled and quartered
1/2 cup(s) half-and-half or light cream (optional)
Dill sprigs, garnish
1. In 5-quart saucepot, heat oil over medium heat. Add onion and garlic and cook 10 minutes or until tender, stirring occasionally. Stir in carrots, fennel, broth, salt, pepper, and 3 cups water. Heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes. Add potatoes and simmer 20 minutes longer or until vegetables are very tender.
2. In blender at low speed, with center part of cover removed to allow steam to escape, blend vegetable mixture in small batches until smooth; pour into large bowl.   Return mixture to saucepot; add half-and-half, if desired; heat through. Garnish each serving with a dill sprig.


Member since Sep 2007

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