Originally Posted by
Too Tall
Tom, you got the grip? Hope you are ok.
I'll give you the short course in making d@mn near any vegetable into a smooth soup.
1. Make a roux > use a heavy sauce pan, equal parts butter and flour. Melt the butter gently and stir in the flour using a whisk. Keep the flame low. Once it starts to make little bubbles it is done, the color is white and this is what you will use to thicken your soup. If you want more depth, just cook the roux until it is darker.
2. Super easy veg. prep. > heat the oven to 450F. slice veg. into manageable pieces (peppers, zukes, carrots etc.) toss the veg. with some EVO and spread onto a cooking sheet and cook in the oven until you see some color and everything is cooked thru'ish.
3. Everybody into the pool. > in your best soup pot place all the cut up veg. and cover with stock (make your own or use something like "Better than Stock") or just water. Add a bay leaf and simmer until it smells good and cool.
4. Into the blender or use a immersion blender.
5. Back into the pot, bring to a slow bubble and slooooowly whisk in the roux. A neat trick to prevent clumping is to put small amounts of the roux into a heavy bowl and ladle in hot soup and whisk that back into the big soup pot.
6. Giddyup
Asparagus or Carrot should be pretty soothing. Carrot soup will love india type spices or nothing and finish with a hit of heavy cream?
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