Pattern Language of Soup
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1 large knob of butter or 1 Tbs. olive oil
1 onion, diced into ½ inch cubes
1 red or yellow waxy potato diced into ½ inch cubes
1 tsp. Kosher salt
1 tsp. sugar
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1 lb. vegetables peeled or scrubbed and cut into ½ inch cubes
or winter squash (peel)
or carrots and winter squash (peel)
or sweet potatoes (peel; Do not use waxy potatoes for this version.)
or carrots and sweet potatoes (peel)
or zucchini (wash)
or Jerusalem artichokes (scrub)
or summer squash (wash)
or cauliflower (washed and separated into small florets)
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1 qt. chicken or vegetable broth, heated
1 tsp.per serving of finely chopped flat leaf parsley, sour creme or crème fraîche or pesto and croutons
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- In a large saucepan or Le Creuset soup pot, melt butter or olive oil.
- Add onion, salt and sugar and cook slowly over medium-low heat, about 10 to 15 minutes until onions are translucent and beginning to turn golden.
- Add potato and vegetables of your choice and cook another 10 minutes.
- Add heated chicken or vegetable stock and continue cooking on low heat for 30 minutes.
- When the vegetables are fully cooked, use a slotted spoon to transfer all solids (onions, potatoes, vegetables) to a blender and add a bit of the broth or use an immersion hand blender in the soup pot: process until all solids are puréed.
- If using a blender, pour the purée back into the broth. Stir until incorporated.
- Ladle into four bowls garnishing with parsley and sour cream or crème fraîche or pesto and croutons.
And if by chance you enter the realm of soup making regular, do consider Anna Thomas' Love Soup--it is a complete delight. Anna has been an inspiration to me ever since I encountered The Vegetarian Epicure when first living on my own. This dogeared, stained book is evidence of the popularity and staying power of these dishes, which are now being made by our grown kids.