Blended Fresh Vegetable Soup, 2 cups/serving
- Number of Servings: 24
Ingredients
1000 g Cabbage, fresh 1000 g Carrots, raw 1000 g Celery, raw 10 clove Garlic 12 leek Leeks 2300 g Potato, raw 9 tsp Base, Chicken (Broth) - Reduced Sodium, Organic - 1 tsp (Better Than Bouillon) ggg 161 gram(s) Butter (Kerrygold) Pure Irish Gold Foil 1T=14g 1200 grams Onions, raw
Reserve some butter for second pot if needed. Several of my soup recipes call for bouquet garni, which is a bundle of herbs tied with string that is removed before serving. I prefer to tie it up in cheesecloth trackingso I have no stray herbs in my finished product.
Wash, peel and chop vegetables. Heat butter and oil on medium heat. Add vegetables and sauté for 5 minutes (do not brown).
Add stock, seasonings and bouquet garni. Bring to a boil, cover, and simmer gently for 30 minutes until vegetables are soft.
Remove bouquet garni and puree with electric mixer or food processor (blender not recommended- too smooth). Serve in warmed soup bowls. Garnish with chopped chives or parsley if desired. Yield: 4 servings.
*Bouquet Garni:
1 bay leaf, 3 sprigs of thyme, 4 large sprigs of parsley (including stalks), one 4 inch piece of celery stalk with leaves, two 4 inch pieces of leek (green part) and 5 whole peppercorns.
Place the bay leaf, thyme, parsley and celery on one piece of green leek. Cover with remaining piece of green leek. Tie securely with fine string, leaving a length of string attached so that the bouquet garni can be easily retrieved.
https://www.littleshamrocks.com/recipes/soups-chowders/fresh-vegetable-soup.html
Serving Size: 22 2-cup servings
Wash, peel and chop vegetables. Heat butter and oil on medium heat. Add vegetables and sauté for 5 minutes (do not brown).
Add stock, seasonings and bouquet garni. Bring to a boil, cover, and simmer gently for 30 minutes until vegetables are soft.
Remove bouquet garni and puree with electric mixer or food processor (blender not recommended- too smooth). Serve in warmed soup bowls. Garnish with chopped chives or parsley if desired. Yield: 4 servings.
*Bouquet Garni:
1 bay leaf, 3 sprigs of thyme, 4 large sprigs of parsley (including stalks), one 4 inch piece of celery stalk with leaves, two 4 inch pieces of leek (green part) and 5 whole peppercorns.
Place the bay leaf, thyme, parsley and celery on one piece of green leek. Cover with remaining piece of green leek. Tie securely with fine string, leaving a length of string attached so that the bouquet garni can be easily retrieved.
https://www.littleshamrocks.com/recipes/soups-chowders/fresh-vegetable-soup.html
Serving Size: 22 2-cup servings
Nutritional Info Amount Per Serving
- Calories: 201.8
- Total Fat: 6.0 g
- Cholesterol: 14.4 mg
- Sodium: 277.5 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 6.8 g
- Protein: 4.6 g
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