Mixed Vegetable Puree

Name: Mixed Vegetable Puree
Yield: Makes 8 Servings
Ingredients: ¼ cup olive oil, unsalted butter, or rendered fat such as bacon, duck, or goose; ¼ cup olive oil, unsalted butter, or rendered fat such as bacon, duck, or goose; olive oil or unsalted butter; olive oil or unsalted butter; salt and pepper; salt and pepper; 1 large handful of green beans, chopped; ¾ cup heavy cream; 1 tightly packed cup chopped sorrel leaves (optional); ¼ cup chopped parsley leaves; 2 quarts broth or water; 1 cup tightly packed chopped spinach leaves or 1 10-ounce package frozen; 2 medium-size waxy potatoes, peeled and thinly sliced; 2 quarts broth or water; 2 celery ribs or 1 small celery root—1 pound before trimming; 10 ounces after trimming—chopped; 2 celery ribs or 1 small celery root—1 pound before trimming; 10 ounces after trimming—chopped; ¼ cup olive oil, unsalted butter, or rendered fat such as bacon, duck, or goose; 2 leeks, washed and finely sliced, white and 1 inch of green; ¼ cup olive oil, unsalted butter, or rendered fat such as bacon, duck, or goose; ¼ cup olive oil, unsalted butter, or rendered fat such as bacon, duck, or goose

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

This is just one example of a vegetable soup that you can probably make with vegetables you already have in the refrigerator. Feel free to leave out ingredients here and there and to substitute others. If you don’t have leeks, use onions; if you have carrots, chop one or two and add them; if you have some frozen peas, add them near the end of cooking.

In this version the vegetables are cooked in fat, butter, or oil before water or broth is added, but you can also just add the choppe

Ingredients

Soup
Gluten-free
Vegetarian

Ingredients

Method