Recipe - Quick Cream Soups

1 Potato, cubed
Water (or stock) to cover

EITHER
2 Stalks broccoli, peeled and
chopped(o
1 teaspoon Minced onion
1 Bouillon cube

OR
2 Carrots, chopped
One fourth teaspoon Ginger

OR
1 cup Mushrooms, chopped
2 tablespoon White wine

OR
2 Stalks celery, chopped
One fourth teaspoon Tarragon, marjoram or savory

OR
1 pack Frozen spinach
1 ds Nutmeg
One fourth teaspoon Lemon juice

OR
1 cup Frozen corn
1 teaspoon Parsley

OR
1 cup Frozen peas
1/8 teaspoon Ginger
1/8 teaspoon Cinnamon
1/8 teaspoon Pepper
1 teaspoon Vinegar

OR
1 Sweet potato, (or One half acorn
squash
One half teaspoon Italian herbs

OR
Whatever (one part potato to
one part vegg

Simmer the soup until the vegetables are tender. Puree in blender or food
processor until smooth. Add salt/pepper to taste. Serve

NOTES : Instead of stock or vegetable bouillon cubes, you can take out 1/2
cup of soup after pureeing and dissolve a tablespoon of miso in it, then
return it to the pot and mix. Almost all of these combinations are good
with the addition of One half an onion and a clove or two of garlic sauteed in
sherry. Other possible additions (not combined, of course):
: a tablespoon of tomato paste
: One half cup of leftover beans or grains
: a few dried mushrooms or dried tomatoes
: a few tablespoons of sauerkraut
: a tablespoon of capers or chopped pickle added before serving
: a tablespoon of yogurt swirled in right before serving (pretty!)
: toasted pumpkin/squash seeds or wheat germ sprinkled on top
Recipe by: Net

Posted to JEWISHFOOD digest V97 #041 by Annice Grinberg
VSANNICE@WEIZMANN.WEIZMANN.AC.IL on Feb 06, 97.