Pureed New Year Soup
IntroductionI developed this soup because I had had extensive oral surgery at the end of December and wasn't allowed to chew. I developed this soup because I had had extensive oral surgery at the end of December and wasn't allowed to chew.
2 T Fines Herbes Olive OIl (Kalamazoo Olive Co)
2 t Parisien Herbs (Penzeys Spices)
3 sliced onions
8 ounces sliced mushrooms
1 sliced broccoli spear
12 roasted garlic cloves
1/2 cup dry brown Jasmine Rice, (baked with a cinnamon stick ) to equal 1 cup cooked rice
2 large carrots extracted to juice in 3 c. vegetable stock
1/2 c. almond meal
3 cups vegetable stock (additional)
A very nice start to 2014 despite not being able to chew!
If you have a blendtec blender, you can blend everything to start with and heat the pureed result on the stove or in the microwave. I prefer the comfort of the grilled veggies to start the recipe.
Fresh grated ginger and/or powdered cinnamon could be a nice addition to this delicious soup.
As the stock begins to reduce (or soup thickens),
blend carrots, rice and garlic cloves in 3 cups vegetable stock in a Blendtec blender or high speed blender such as a nutribullet. Add to the soup pot, stirring to combine. Simmer 5 minutes.
Puree 1/2 the soup with 1/2 c. almond meal.
Puree the remaining soup. Combine and Simmer, stirring gently 5 more minutes.
Serving Size: 6 servings About 1.5 cups
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