Tuesday, November 11, 2014

Cream of Anything Soup

Creamy soups don't have to be high in calories and fat. As a matter of fact one can drastically reduce the calories by using fresh chicken stock or vegetable stock and pureeing the wet with the dry in a blender (my favorite appliance in the kitchen). I enjoy different types of creamy soups like broccoli, celery, carrot, potato, etc. You name it, you can cream it. Here's how.


2 cups fresh vegetables - broccoli or celery or carrot, etc.
1 potato cut into very small pieces (potato will act as a natural starch)
2 cups vegetable broth (left over from cooking the vegetable)
1 cup chicken stock (you may not need all of it)
2 tbs. butter
1/2 onion chopped
salt and pepper to taste


Cook vegetables as well as potato in 2 cups of water. Be sure the vegetables are cut small. Once cooked remove the vegetables and place them as well as the reserved liquid in a blender.
In the empty pot, melt the butter and braise chopped onion. Once the onion is translucent, add it to vegetable blend and pulse till combined. Add chicken stock a little at a time ( stop if soup looks runny. You want a nice, creamy consistency)and pulse once more. Add salt and pepper to taste.
Return mixture to pot and cook till hot. Serve with croutons and a drop of sour cream. It will look pretty and taste amazing.

© Natala Orobello

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