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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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I came up with this because my wife loves everything creamy, but has been told to cut down on the dairy. The potatoes break down and give a cream soup feel and taste. It's very simple, hearty and healthy. It's also easy to come up with variations. A food processor makes for easy preparation Ingredients:
3 celery ribs |
2 cups chopped onions |
4 carrots, chopped |
3 medium potatoes, shredded |
2 cups fresh mixed vegetables or 2 cups frozen mixed vegetables, of your choice |
1 -2 tablespoon olive oil |
sea salt |
pepper |
8 cups water |
3 -4 bay leaves |
12 peppercorns |
marrow, beef bone |
Directions:
1. Simmer stock ingredients for an hour or two.
2. Heat oil in soup pot and saute onions and celery on med.
3. high heat until onions are transluscent.
4. Add stock, carrots and potatoes.
5. Simmer until carrots are tender and potatoes start to break down (about 1/2 hour to an hour).
6. Add water to desired consistency.
7. Remove a few cups and puree with a blender and return to pot.
8. Salt and pepper to taste.
9. Add additional vegetables and simmer about 20 minutes until vegetables are tender.
10. Serve.
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