CREAM of **VEGGIE** SOUP

Modified version of Surain's recipe The main difference is that I use Greek feta instead of tofu, since I like it better. Because of that, I don't add yoghurt at the end. The veggies can obviously be varied to suite what you have at hand. See her recipe below.

Vegetables

  • 3 medium size carrots
  • about the same amount of parsnip [palsternacka panais (Pastinaca sativa)]
  • somewhat less of rutabega/swede [kålrot]
  • 1 medium to large onion
  • about 4 dl/1½ cup of water
  • 2 dl of milk

    Spices

  • salt to taste (2 tsp?)
  • 1-1½ cubes of vegetable bouillon
  • half a packet of Greek feta cheese
  • 4 cloves of garlic [vitlöksklyftor gousses d'ail], finely chopped
  • 2 tsp of whole Anise seeds
  • 1½-2 tsp of whole caraway [vanlig kummin carvi] seeds
  • Tabasco sauce
  • good pinch of Cayenne pepper

    Slice the carrots, parsnips and rutabegas into small pieces. Boil the water in a pot, lower the heat and add the milk and the vegetables. Let cook for half an hour or more. Add water as needed.

    Meanwhile, fry the the finely sliced onion in a frying pan in a little butter or olive oil until they get a little brown. Set aside. Cut the feta into small pieces. Cut the garlic into very small pieces or use a garlic press.

    Now grind the vegetables to a fairly thick soup. I use a grinder that you can put directly into the pot. Add salt, bouillon, feta, anise and caraway seeds. Add tabasco for seasoning, but not too much. Then the cayenne. It is good when it is a bit spicy! Let cook for another five minutes or so.

    Add the onions and the garlic just before serving.

    RafS 12.11.2020 English only Swedish only French only CREAM of **VEG** SOUP

    Surain's original recipe

    CREAM of **VEGGIE** SOUP

    Try this basic recipe with various vegetables and spices/herbs. Some suggestions follow:

    1 small onion, coarsely chopped
    4 garlic cloves, finely sliced
    1 T. salad oil
    3 c. water
    2 c. milk
    4 vegetable bouillon cubes (= 8 t. granules)
    ¾ lb thin-skinned potatoes, cut into 1-inch cubes
    1-½ lbs vegetable*, cut into chunks
    herbs*
    ½ lb FRESH tofu, the softest firmness you can find; cut into 1-inch chunks
    1 c. plain yogurt
    freshly ground pepper
    optional: anise

    In a 4- to 5-qt pan on medium heat, stir onion and garlic in oil often until lightly browned, about 10 minutes.

    Add water, milk, bouillon, and potatoes. Bring to a boil on high heat; cover and simmer until potatoes are almost tender when pierced. About 10 minutes.

    Prepare the vegetable of your choice. Chunk sizes will be determined by the veg chosen. Vegetables such as broccoli or carrots that need longer cooking time should be about ¼ to ½ inch chunks. Softer vegetables such as zucchini can be in about 1-inch chunks. Add tofu and herbs chosen to enhance the vegetable. Simmer until vegetables are tender when pierced; about 15 minutes or longer.

    Scoop this mixture into a blender cup, filling the blender cup no more than ¾ full (warm ingredients can be explosive in the blender!). Blend until a puree. Pour into a soup tureen, and continue blending the rest of the soup until all is pureed.

    Swirl a couple spoonfuls of yogurt in the center of each bowl of soup. Sprinkle a few anise seeds on top, and offer the pepper grinder around.

    *Some suggestions for vegetables and herbs:

    - Broccoli with ¼ t. thyme and ¼ t. tarragon.
    - Carrots with … maybe ¼ t. cumin and ½ t. coriander, ground.
    - Zucchini …
    - mushrooms …
    - cauliflower …
    - sweet potato …
    - spinach …

    1 tsp. = 5 ml
    1 Tsp. = 15 ml
    SafS [USA Swedish Français]