Pureed fall/winter soups (celery, carrots, black pepper, onions)

[greatblueheron]

Love the ease of sauteing/boiling vegetables and broth in a stockpot, with herbs and seasonings, then using immersion hand blender to puree. One pot meal

Just made zucchini puree with potatoes, onion, carrots, fresh basil.

You have a favorite? Just about any vegetables can be used in this way...I like thicker soups...you can control how thick or thin with amount of broth or milk. Also good way to use tidbits of vegetables, broth etc.

Thinking next of potato, celery, carrot and onion soup with fresh herbs, maybe sour cream for creaminess...

maybe carrot soup, pureed with onion, potato, herbs and chopped cashews...some milk or buttermilk added for creaminess.

Yep...serve with the favorite crusty bread...

[Almrausch]

What a delicious thread Where to begin....

I love creamy potato soup with marjoram.Also very popular in my home is the potato, carrot,celery,onion,bay leaf,black pepper and curly parsley soup with a dollop of sour cream or thick yogurt served with a fresh baked crusty bread.

But I must say I like all creamy vegetable soups.

[greatblueheron]

Originally Posted by Almrausch

What a delicious thread Where to begin....

I love creamy potato soup with marjoram.Also very popular in my home is the potato, carrot,celery,onion,bay leaf,black pepper and curly parsley soup with a dollop of sour cream or thick yogurt served with a fresh baked crusty bread.

But I must say I like all creamy vegetable soups.

Me too...all creamy soups. Just a change of herbs or spices can give several delicious options for any vegetable.

[Chint]

Originally Posted by Almrausch

What a delicious thread Where to begin....

I love creamy potato soup with marjoram.Also very popular in my home is the potato, carrot,celery,onion,bay leaf,black pepper and curly parsley soup with a dollop of sour cream or thick yogurt served with a fresh baked crusty bread.

But I must say I like all creamy vegetable soups.

Oh boy that sounds so good.

[Chint]

Parsnip soup is good, but make sure the parsnips have been exposed to at least one hard frost.

[greatblueheron]

Originally Posted by Chint

Parsnip soup is good, but make sure the parsnips have been exposed to at least one hard frost.

Are they bitter if not exposed?

Love roasted parsnips...

[Chint]

Originally Posted by greatblueheron

Are they bitter if not exposed?

Love roasted parsnips...

Well they are definitely sweeter after one


I like roasted parsnips too but find them trickier than roasted potatoes. I often default to just making an easy parsnip cream puree - which I guess isn't so far off the soup.

[greatblueheron]

Hard to tell about a frost if buying in a grocery store...

[Chint]

Originally Posted by greatblueheron

Hard to tell about a frost if buying in a grocery store...

That is true.


I once asked a guy at a farmer's market and he curtly told me he "damn well dug them out the frosty ground this morning with my own hands"


At that point, whether it was true or not, I felt obliged to buy a few pounds.

[lubby]

I had recently roasted potatoes, carrots onions, butternut squash and garlic cloves. For some odd reason they were still hard after 45 minutes in oven on 400 degrees. Too many veggies in a small pan was the problem. any way I put the veggies in a pot the next day with a bay leaf and added some water and cooked until soft, then I puréed them. Very tasty side dish.