The blend of two best soups – creamy potato soup and an abundance of carrots, peas, and cauliflower.
The soup has always been synonymous with comfort food, food that strengthens, heals, and reminds of a homely atmosphere and the time we spend with family.
This is that kind of soup. It’s a blend of two of best soups, creamy potato soup and abundance of carrots, peas, and cauliflower. I can say, this is one of the 5 best soups on our list. Everyone loves it.
The main ingredient of creamy soup is vegetables. In this soup, I included carrots, peas, cauliflower, potato, and celery. But you can add any kind of vegetables, such as broccoli, asparagus, mushrooms or corn.
Vegetables for a start need to be cleaned and chopped into small pieces. If pieces of vegetables are smaller, the soup will be over faster. Frozen vegetables are very convenient and also saves time.
The aromatic start is very important, that means we need to saute onion, leek, or even a shallot first on y little butter or olive oil. You can skip that step, but you won’t get that full flavor we want.
Once the onions are softened, add some of the vegetables. Vegetables are briefly simmered to evaporate excess fluid and start to lightly caramelize, evolving rich flavor and sweet notes.
Adding a little bit of flour, we will thicken the soup and the next step is adding a liquid – chicken/vegetable stock or water and milk. Add the end, we add a little bit of sour cream or heavy cream (which I do not use).
Creamy Vegetable Soup
Ingredients
- 2 tablespoons butter
- 1 large onion chopped
- 2 garlic cloves minced
- 2 celery stalks sliced
- 2 carrots sliced
- 130 grams peas (1 cup; 4.6 oz) if using frozen, not thawed
- 250 grams cauliflower florets (8.8 oz)
- 300 g potatoes (600 lb) 4-5 small potatoes, diced
- 750 milliliter vegetable/chicken stock (3 cups; 25.4 fl oz)
- 500 milliliter milk (2 cups; 17 fl oz)
- 1 bay leave
- 30 grams all-purpose flour (1/4 cup, 1 oz)
- 125 grams sour cream (1/2 cup, 4.2 oz)
- 2 tablespoons chopped parsley leaves
- salt and pepper
Instructions
- In a large stockpot melt butter over medium heat.
- Add onion and saute for 3 minutes, add carrots and celery stalks.
- String frequently, saute for 8-10 minutes, until softened.
- Add minced garlic and flour, stirring constantly cook for 1-2 minutes.
- Pour stock and milk, add diced potatoes, cauliflower and bay leave.
- Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 10-15 minutes or until potatoes are soft.
- Add peas and cook for 3.4 minutes longer.
- Remove bay leave.
- Pour sour cream, add parsley, season with salt and pepper.
- Garnish with grated cheese and crumbled cooked bacon.
- Serve warm.
Notes
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