Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Pureed Vegetable Soup
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- #76983
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 medium onions, peeled
1 stalk celery, trimmed
2 zucchini, trimmed unpeeled
2 leeks, white and part of the green, trimmed, cut in half
2 carrots, peeled
2 bay leaves
1 sprig fresh thyme
2 cloves garlic, peeled (optional)
5 cups water
salt
black pepper
Garnish
1/2 raw carrot, peeled, shredded
1 tablespoon fresh herbs (e.g., parsley, basil or chervil)
1 tablespoon olive oil
4 bread rounds
OR
2 slices whole wheat bread cut in triangles
2 tablespoons grated Swiss or hard cheddar cheese
directions
Peel, trim, and remove the withered leaves of the leeks, wash the vegetables, and chop them coarsely as you are going to puree them later.
Bring a pan of salted water to a boil. Add the dry herbs, the garlic and the vegetables. Lower the flame and cook uncovered for 30 to 35 minutes.
Puree the vegetables in the food processor or mill or blender. Pour the soup in a warm serving tureen, check the seasoning and add salt and pepper to taste.
For Garnish: Preheat oven to 350 degrees F. Sprinkle bread with Swiss cheese and olive oil. Place on a cookie sheet and bake for a few minutes. Turn it off and leave until ready to use.
To serve, sprinkle shredded carrot on top of the soup; add the minced herbs. Drizzle with olive oil. Float the crisp bread and cheese on top and serve.
added by
lolbeans
nutrition data
Nutritional data has not been calculated yet.
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