Cream of Vegetable Soup


This is a most versatile kind of soup as almost any vegetable can be used depending on what is in season. For ultimate smoothness I find it best to purée the cooked vegetables and stock in a food processor first, then rub the purée through a fine sieve. The amount of stock and exact cooking time depends on how thick or thin you like your soup and how much liquid there is in the vegetables used. Obviously, tomatoes will make a thinner soup than sweet peppers. These quantities.

  1. Melt about 25g (1oz) butter in a large saucepan’, then stir in about 750g (lb) prepared chopped vegetables.

  2. Add about 1.2 litres (2 pints) stock or milk, or a mixture of both, then cover and simmer until the vegetables are tender.

  3. Purée in a food processor or through a food mill. For a very smooth soup rub the purée through a sieve with the back of a wooden spoon.

  4. Add single or double cream or fromage frais and reheat gently without boiling, stirring. Serve with your choice of garnishes.