Cream of Vegetable Soup

Preparation info
  • serve


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About


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.