This is the greatest time of the year to make pureed soups. The garden vegetables are fresh and delicious. If you do not have them in you backyard, head for the farmers’ markets where they are usually just picked. I have found the farmers’ markets in Utah are also a great bargain. Last week I attended the farmers markets in California and I found the price to be at a premium, for example tomatoes were $3.00 a pound.
The following process will work great for beets, butternut squash, acorn squash, pumpkin, cauliflower, broccoli, carrots, mushrooms or spinach and many other vegetables.
1. Heat canola oil (no more than a tablespoon) in soup pot over medium heat.
2. Add aromatics (onions, leeks, and/or garlic) with your key fresh vegetables to warmed canola oil and cover. This process is called “sweating” the vegetables. The vegetables are ready when they are soft, give off a little steam, and are brightly colored. Onions should be translucent and golden, not brown. This will not take long.
3. Add stock and bring to boil, lower the heat, and simmer until vegetables are a bit softer but not mushy and have absorbed flavor from the stock. Turn off the heat.
4. Puree. Remove soup from the pot, let cool, and puree it in the blender or food processor. Do this in batches if necessary.
5. Add liquid if the soup is too thick (slowly, so you don’t get it too thin). Now is the time to use your culinary imagination by adding fresh herbs and spices to suit your taste buds. Simmer slowly another five to ten minutes to blend flavors.
6. Ladle into bowls, garnish, serve, and enjoy!
Once you have mastered this basic procedure, the only limit is your imagination. If your imagination is lacking, there are endless Web sites with delicious recipes. Those calling for a dollop of cream can be made just as tasty by substituting a dollop of nonfat yogurt. Low fat Greek yogurt is a great substitute for sour cream, as it is creamier and thicker than plain yogurt.
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