puree soup recipes food network
In a dutch oven saute onions and carrots in oil until tender. When garlic smells wonderful add the broth and heat through.
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Heat stock and water to boiling.
. Bring the pot to a boil over high heat. Add to soup pot with the bay leaf black pepper and salt. Puree the soup in batches and rewarm over medium-low heat.
Using a blender or immersion hand blender puree soup mix. Put 2 thickly sliced celery sticks 1 chopped onion 2 chunkily sliced carrots 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter. If not wait until the soup cools slightly and purée in a food processor.
Add the pureed green beans and salt pepperand lemon juice. Combine 1 12 cups milk with each pint of puree. Heat the olive oil in a large saucepan over medium heat.
Add the onions and caramelize. Cover pot and simmer on medium low for 15 hours or until a fork easily pierces the vegetables. Ladle the soup into bowls and sprinkle with the seeds and rosemary.
Heat to serving temperature bowl-up add a dollop of sour cream. My son prefers this soup in an non-pureed form. Add any leftover chicken or prawns optional.
Add 1 cup veggie or chicken broth. In soup pot or large sauce pan melt the butter. Submit a Recipe Correction.
Meanwhile place the pumpkin seeds and rosemary on a cutting board and roughly chop. Saute veggies add water and cook until tender. If you have an immersion blender purée the soup in the pot.
Puree and pack into freezer containers. Heat oven to 160C140C fangas 3 and put the kettle on. Add the seeds and rosemary and heat stirring occasionally until fragrant 2 to 3 minutes.
Cook cauliflower according to package directions drain and chop into small pieces. Add celeriac onion celery garlic bay leaf and thyme. Reduce the heat to medium and continue cooking until the carrots are cooked through about 10 to 15 minutes.
Heat the oil in a small skillet over medium heat. When onions are golden add the minced garlic and herbs.
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