This recipe came from Irene Nickerson who was a great maker and lover of soup.
Serves 4-6
Prep Time: 15 minutes
Total time: 45 minutes
Ingredients
2 tbsp olive oil
1 onion, coarsely chopped
coarse salt and ground pepper
vegetable of choice (see list below)
1 can (14.5) oz reduced-sodium chicken broth
1 to 3 tsp fresh lemon juice
Pick your vegetable:
Parsnip 2 1/2 pounds peeled and cut into 1 in chunks
Carrot 2 1/2 pounds peeled and cut into 1 in chunks
Broccoli 2 pounds cut into florets, stalks peeled and cut into1/2 in chunks, plus 1 baking potato peeled and cut into 1 in chunks
Celery Root 2 pounds (also called celeriac) peeled and cut into 1 in chunks
Beet 2 pounds, peeled and cut into 1 in chunks
Mushroom 20 oz. button mushrooms, trimmed and quartered plus 1 baking potato peeled and cut into 1 in chunks
Butternut Squash 3 pounds, peeled, seeded and cut into 1 in chunks
Cauliflower 2 1/2 pounds, cored and cut into florets
Celery 2 pounds cut into 1 inch thick pieces plus 1 baking potato peeled and cut into 1 in chunks.
Method:
In a large Dutch over or pot, heat oil over medium. Add onion. Season with salt. Cook, stirring occasionally until softened, 5-7 min
Add vegetable, broth and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium and simmer until vegetable is tender about 20 minutes.
Working in batches, puree broth and vegetables in blender until smooth. Fill blender only half way to prevent spattering and allow heat to escape. Transfer soup to a clean pot as you work.
Adjust soup's consistency with a little water if necessary. Season with salt, pepper and lemon juice to taste.
Note: These soups freeze very well. The lemon is the secret ingredient. Don't skip it. Squash is my favorite although I have tried cauliflower, broccoli, carrot and they are all great.
Freezing tip: Freeze flat in a zip lock. Very compact.
