“Liquid Gold is what I call this hearty, healthy soup. I tripled the recipe in order to have enough for fifteen people plus leftovers. (You gotta have leftovers!) Since it’s packed with veggies, I forgo serving salad at Thanksgiving dinner. We have the soup course and then it’s straight to the main event.
Happy cooking, hon!
VELVETY VEGETABLE SOUP
2 onions, sliced
2 stalks celery, cut up
2 Tablespoons margarine
4 cups chicken or vegetable stock
2 medium potatoes, sliced
2 carrots, sliced
1 zucchini, sliced
salt and pepper to taste
4 sprigs parsley or dried parsley
sugar to taste (optional)
Saute the onions and celery in melted margarine. In a soup pot combine sauteed vegetables with remaining ingredients except sugar, if using. Cook gently on low heat until vegetables are soft. Either pour soup into a blender * (in two or three batches) and blend until smooth–OR–use a hand blender to blend veggies right in soup pot. (I prefer using the hand blender because it’s not as messy.) Taste to correct seasonings. This is when I sprinkle a little sugar in and mix.
Yield: 4 to 6 servings
*Blender tips: Let soup cool a little first before pouring into blender and don’t fill blender the whole way. When done blending, pour soup back into soup pot.
Freezing Tip: Freeze, defrost, and re-blended with hand blender. Heat and serve.