Comforting Quick Cream Soups
1 potato, cubed
water or vegetable stock, as needed
salt and pepper, to taste Add ins (add 1 combination):
2 peeled stalks broccoli or 1 cup florets, chopped + pinch dried onion + 1 vegetable bouillon cube
2 carrots, chopped
1 cup mushrooms + 1-3 tablespoons wine
2 stalks celery, chopped + 1/4 teaspoon tarragon, marjoram, or savory
1 (10 ounce) package frozen spinach or kale + grating of nutmeg + 1/4 teaspoon lemon juice
1 cup frozen corn + 1 teaspoon fresh parsley
1 cup frozen peas + 1/8 teaspoon ginger + 1-3 teaspoons vinegar
1 sweet potato or 1/2 acorn squash, peeled and chopped + 1/2 teaspoon Italian herb mixture
1. Add potatoes to pot and cover with water or broth. Bring to a boil, then simmer.
2. Add 1 of the add in combinations, if desired.
3. Simmer the soup until the vegetables are tender.
4. Puree in blender or food processor until smooth. Add salt and pepper, to taste.
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 1/2 an onion and a clove or two of garlic sauteed in sherry.These are my favorite after-work-no-time-to-cook winter dinners. Add a salad and a slice of bread and I'm happy. This is usually enough for myself. Its very easy to multiply it for more people. The proportions I use are usually 1 part potato to one part other vegetable. You can raise the proportion of vegetable to potato; the potato merely adds creaminess and mellows the flavor.'