This love affair with pureed vegetable soup is getting really serious. I’ve made soup with pureed potatoes, green peas and a combination of potatoes squash and carrot, and they were all awesome. And now, this potato and carrot soup which comes with a surprising topping.
Soften chopped onion in butter, add diced carrots and potatoes, pour in broth, simmer until the vegetables are tender then puree in the blender. Season with salt and pepper before serving and you’ve got a sexy soup that is comforting and filling at the same time. If you want to make it chunky, heat scrap meat and sliced mushrooms in butter then drop into the soup before serving.
Ingredients
- 1 large white onion, peeled and chopped
3 tbsps. of butter
1 kg. of starchy (not waxy) potatoes, peeled and diced
1 kg. of carrots, peeled and diced
about 8 c. of broth, preferably homemade
salt
pepperFor the topping:
2 tbsps. of butter
1 c. of chopped cooked scrap meat
1 c. of sliced mushroom caps (I used shiitake but you can substitute other varieties)
Instructions
Melt the butter in a pan. Add the chopped onion. Cook over medium heat until soft and translucent. Add the carrots and potatoes. Pour in enough broth to cover. Bring to the boil, lower the heat, cover and simmer for about 20 minutes or until the vegetables are very tender (they should break apart when pierced with a fork).
Transfer the contents of the pan to the blender. Process until smooth. Pour the puree back into the pan. Heat. Add more broth is it is too thick for your taste. When the soup comes to a boil, turn off the heat. Season with salt and pepper.
For the topping, simply melt the butter in a pan, add the meat and mushrooms and stir around until heated. The mushrooms will take a very short time to cook; the meat, you really just want to heat.
To serve, ladle the soup into bowls, drop a few tablespoonfuls of the topping at the center. Sprinkle with torn parsley, if you like.
Quick Notes
I used the meat from the scrap bones that I simmered to make the broth. If you have none, you can use ham or leftover roast, or you can ditch the meat altogether and just double the amount of mushrooms.
Cooking time (duration): 30 minutes
Number of servings (yield): 4 to 6
Meal type: supper
Starchy, not waxy? Isn’t potato normally starchy?
I like soup. I should try this at home
There are many varieties of potatoes. Starchy and waxy are descriptions for the texture, not the content.
Great looking soup! I might try that one out this week…..it’s getting to be the soup time of year, with our first snows coming down in Denver.
“The love affair with pureed vegetable soups is getting really serious.”–how tempting to again think of lines like “you complete me” … hayaan mo, I will take a looong time thinking about this indeed!
hehehe Food is indeed erotic.
This soup is grean mam connie!
sorry for the wrong spelling!it should be great not grean.lol
It’s okay. I understood what you mean the first time.