Vegetable Soup Without Cream Recipe

How to prepare vegetable soup without cream recipe? Puréeing makes any vegetable soup velvety smooth and elegant. All sorts of vegetables can be used, but the best have some body, like winter squash or potatoes, and aren't overly fibrous (celery, for example, can be tough to purée without straining first). You can use various tools to purée your soup; some yield smoother results than others.The smoothest purées are done in a blender, in the pot with an immersion blender, or with a food mill; a food processor or ricer does a good job but doesn't get the soup velvety smooth; and a potato masher or fork, of course, gives you the chunkiest results. After pureeing, passing the soup through a fine meshed strainer, though laborious, will guarantee the ultimate in smoothness and is especially worthwhile if the vegetable is fibrous. Other vegetables you can use: peeled and chopped winter squash, like butternut, pumpkin, or acorn; sweet potatoes; chopped cauliflower, broccoli, or sunchokes; green peas. Here are ingredients and simple directions. Follow them very carefully:

VEGETABLE SOUP WITHOUT CREAM RECIPE

INGREDIENTS :

2 tablespoons butter

2 shallots or 1 small onion, chopped

1 ½ pounds carrots, sliced

6 cups chicken or vegetable stock or water

Salt and freshly ground black pepper

2 tablespoons chopped fresh chervil or parsley for garnish

DIRECTIONS :
1. Put the butter in a large, deep pot over medium high heat. When the butter is melted, add the vegetables and cook until they start to soften, about 5 minutes.
2. Add the stock and bring it to a boil. Lower the heat so that the stock bubbles gently and cook, stirring occa sionally, until it thickens slightly and the vegetables become fully tender, 10 to 15 minutes more.
3. Use an immersion blender to purée the soup in the pan or cool the mixture slightly, pour into a blender, and purée carefully. Cool and refrigerate, covered (it will keep for a day or so), to serve it cold. Or reheat over low heat to serve hot. Taste and adjust the seasoning. Serve garnished with chervil or parsley.

This recipe makes about 4 servings.
Preparation time is 45 minutes.

Variation:
How to prepare Puréed Turnip or Celery Root Soup
A bit of potato mellows out the flavor so it's not overpowering: Substitute 1 pound peeled and chopped turnips or celery root and 1 medium peeled and chopped potato for the carrots.

Follow this directions very carefully. Lots of fun preparing this nice soup recipe.