Quick "Cream" Soups

Quick "Cream" Soups Ingredients

1 Potato, cubed	1 ds Nutmeg
Water (or stock) to cover	1/4 ts Lemon juice
EITHER	OR
2 Stalks broccoli, peeled and	1 c Frozen corn
1 ts Minced onion	1 ts Parsley
1 Bouillon cube	OR
OR	1 c Frozen peas
2 Carrots, chopped	1/8 ts Ginger
1/4 ts Ginger	1/8 ts Cinnamon
OR	1/8 ts Pepper
1 c Mushrooms, chopped	1 ts Vinegar
2 tb White wine	OR
OR	1 Sweet potato, (or 1/2 acorn
2 Stalks celery, chopped	1/2 ts Italian herbs
1/4 ts Tarragon, marjoram or savory	OR
OR	Whatever (one part potato to
1 pk Frozen spinach

Instructions for Quick "Cream" Soups

Simmer the soup until the vegetables are tender. Puree in blender or food processor until smooth. Add salt/pepper to taste. Serve NOTES : Instead of stock or vegetable bouillon cubes, you can take out 1/2 cup of soup after pureeing and dissolve a tablespoon of miso in it, then return it to the pot and mix. Almost all of these combinations are good with the addition of 1/2 an onion and a clove or two of garlic sauteed in sherry. Other possible additions (not combined, of course): : a tablespoon of tomato paste : 1/2 cup of leftover beans or grains : a few dried mushrooms or dried tomatoes : a few tablespoons of sauerkraut : a tablespoon of capers or chopped pickle added before serving : a tablespoon of yogurt swirled in right before serving (pretty!) : toasted pumpkin/squash seeds or wheat germ sprinkled on top Recipe by: Net Posted to JEWISH-FOOD digest V97 #041 by Annice Grinberg on Feb 06, 97.

Main Ingredient: SoupCuisine: Uncategorized

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Cream Of Potato Soup Or Broccoli Soup

Ingredient Insight - look inside this recipe

Bouillon	Broccoli	Carrot	Celery
Cinnamon	Corn	Ginger	Herb
Lemon	Marjoram	Mushroom	Nutmeg
Onion	Parsley	Potato	Spinach
Vinegar	White Wine

Soups Low fat Low-cal Corn Celery Broccoli Carrot Onion Parsley Peas Potato Ginger Spinach Tarragon Wine White wine Lemon Mushrooms Quick Lunch

for flavor and categorization

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