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.
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