2000s Recipes + Menus
Winter Vegetable Soup
Serves4
- Active time:20 min
- Start to finish:50 min
December 2008
Don’t let the 1/2 cup of peas left over from Latin-Style Chicken and Rice languish in your freezer. Whip up a batch of this comforting—and easy—vegetarian soup. Puréeing a small amount of the soup thickens the broth just enough to make it rich and velvety. A last-minute sprinkling of chopped dill underscores the soup’s fresh flavor.
- 1 medium onion, chopped
- 1 Turkish or 1/2 California bay leaf
- 2 tablespoons olive oil
- 1 large carrot, thinly sliced
- 1 celery rib, thinly sliced
- 1 tablespoon tomato paste
- 1/2 lb sweet potato, peeled and cubed (1/2 inch)
- 1/2 lb Yukon Gold or boiling potatoes, peeled and cubed (1/2 inch)
- 2 cups reduced-sodium vegetable or chicken broth
- 1 1/2 cups water
- 1/2 cup frozen peas
- 2 tablespoons chopped fresh dill
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Cook onion with bay leaf and 1/2 tsp salt in oil in a 4- to 5-quart heavy pot over medium-high heat, stirring occasionally, until softened, about 5 minutes. Add carrot and celery and cook, stirring, until softened, about 3 minutes.
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Stir in tomato paste and cook, stirring, 1 minute, then add sweet potato, Yukon Golds, broth, water, and 1/4 teaspoon pepper. Simmer, covered, until vegetables are tender, about 20 minutes. Discard bay leaf. Purée 1 cup soup in a blender (use caution when blending hot liquids) and return to pot. Bring to a simmer, then stir in peas and dill and cook until peas are heated through, about 3 minutes. Season with salt and pepper.
- Keywords
- lillian chou,
- buy this make that,
- web-exclusive recipes,
- soup,
- winter
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