Creamy Vegetable Soup
by Brenda Langton, Tastemaker in Residence - recipe by Mary Jane Miller
You can take pretty much any vegetable and turn it into a creamy, satisfying soup that is great hot or cold. Tip: Swap out some of the butter with bacon or pancetta fat for an extra kick of flavor.
2 Tbsp butter
1/2 cup chopped onion
1 clove garlic, chopped
1/2 tsp salt
2 cups coarsely chopped vegetables
1 Yukon gold or white potato, peeled and coarsely chopped
1/2 cup broth (chicken or vegetable) or water
1 1/2 cups whole milk
1/4 tsp pepper
- In a medium pot, melt butter over medium heat. Add onion and garlic. Stir to coat with butter. Add salt. Cook, stirring occasionally, until onions are softened but not brown, about 3 minutes.
- Add potato and broth. Note: If your vegetables are hard, add them here, if they are tender add them for the last 5 to 7 minutes of cooking. Bring to a boil. Reduce heat, cover and simmer 15 minutes or until potatoes are very tender.
- Add milk and pepper. Use an immersion blender to puree soup until very smooth. If you use a standard blender, blend it in batches and remove center plug from lid. Cover top with kitchen towel as hot soup can spurt out while blending.
- Spoon into bowls and serve topped with a dollop of sour cream, croutons, popcorn, drizzles of olive oil, slivers of vegetables and/or chopped herbs, and cooked pancetta if desired.