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1
Sweat aromatics Melt butter in a medium stockpot over medium heat.
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2
Cook onion and garlic (if using), stirring constantly, until softened and translucent, about 3 minutes.
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3
Add base vegetables and stock Add potato, broccoli, and carrots along with enough stock (or water) to just cover.
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4
Season with salt and pepper and bring to a boil, then reduce heat and simmer 10 minutes.
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5
Add spinach and continue cooking until vegetables can easily be mashed with the back of a wooden spoon, about 5 minutes more.
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6
Puree Reserve 1 cup liquid for thinning soup.
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7
Puree the rest of the contents in a blender, food processor, or food mill, working in batches as necessary (do not fill blender or processor more than halfway, and cover the lid with a kitchen towel while machine is running).
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8
Finish soup Return puree to clean pot, and set over low heat; whisk in cream (or buttermilk), if using, and add enough reserved liquid to thin soup to desired consistency.
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9
Season with salt and pepper.
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10
Serve immediately, or let cool completely, then refrigerate in a covered container.
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11
Reheat over moderate heat, just to warm through, thinning with more liquid as necessary.
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12
FOLLOW THE BASIC RECIPE, adding 1/2 teaspoon ground cumin and 1/2 teaspoon ground coriander when sweating the aromatics and using 1 pound cauliflower (1 head), trimmed and cut into 1-inch pieces and the same amount of potato for the base vegetables.
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13
Proceed with the recipe to simmer and puree.
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14
TO MAKE THE SOUP, FOLLOW basic recipe to sweat the aromatics, then add 1 can (28 ounces) whole peeled tomatoes or 2 pounds fresh tomatoes, blanched and peeled (page 381), as the base vegetable, and 1 1/2 cups stock or water.
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15
Proceed with recipe, simmering tomatoes 10 minutes (they should be soft and beginning to fall apart).
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16
Puree and finish with heavy cream, if desired.
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17
(serves 4)
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18
FOLLOW THE BASIC RECIPE, sweating 1 piece (1 inch) fresh ginger, peeled and thinly sliced, along with the onion and 1 small clove garlic.
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19
Then add 1 1/2 pounds carrots (8 medium), peeled and cut into 1/2-inch-thick rounds, as the base vegetable, and 4 cups water.
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20
Proceed with recipe to simmer and puree.
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21
Do not finish with cream or buttermilk.
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22
(serves 4)
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23
FOLLOW THE BASIC RECIPE, sweating 3 medium leeks, white and pale-green parts only cut into 1/2-inch-thick half-moons (2 1/4 cups) and washed well (page 32), for aromatics, then adding 1 1/2 pounds russet potatoes (2 large), peeled and cut into 1-inch chunks (4 cups), for the base vegetable, and 3 1/2 cups stock or water.
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24
Proceed with recipe, simmering for about 15 minutes, then remove from heat.
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25
Puree, then add 3/4 cup each heavy cream and buttermilk.
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26
Thin with water or stock to reach desired consistency.
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27
Cool soup completely before refrigerating in an airtight container, up to 3 days; thin with stock or water as necessary before serving.
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28
(serves 6)
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29
FOLLOW THE BASIC RECIPE, omitting garlic and sweating 1 Bosc pear, peeled, cored, and quartered, along with the onion.
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30
Then add stock or water and use 1 1/4 pounds winter squash (butternut, acorn, or kabocha), peeled, seeded, and cut into 1-inch chunks, for the base vegetable, and proceed with recipe to simmer until tender and puree.
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31
Finish with 1/2 cup buttermilk, if desired.
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32
(serves 4 to 6)
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33
FOLLOW THE BASIC RECIPE to sweat the aromatics, then add 3 1/2 cups stock or water and bring to a boil.
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34
For the base vegetables, add 2 pounds fresh green peas, shelled (2 cups), and return to a boil, then reduce to a simmer and cook until bright green and tender, 2 to 3 minutes.
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35
Then stir in 1 pound (2 bunches) fresh flat-leaf spinach (in batches if necessary, stirring until each is wilted) and cook until wilted, 2 to 3 minutes.
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36
Puree and finish, thinning with water as desired, then season with 2 teaspoons fresh lemon juice along with salt and pepper.
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37
(serves 4)
