CLEAR-OUT-THE-CRISPER SOUP

CLEAR-OUT-THE-CRISPER SOUP

CLEAR-OUT-THE-CRISPER SOUP

CLEAR-OUT-THE-CRISPER SOUP

CLEAR-OUT-THE-CRISPER SOUP

I often save food scraps throughout the week — everything from chickenparts and fish heads, to vegetable trimmings. Usually, these discardedscraps end up in my weekly soup stock.
Prep Time 15 mins
Cook Time 40 mins
Course Soup
Servings 6

Equipment

  • 1 VARDAGEN Pot
  • 1 FASCINERA Chopping board
  • 1 JÄMFÖRA Knife

Ingredients
  

SCRAPS

  • Wilted vegetables

INGREDIENTS

  • 2 tbsp (30 ml) vegetable oil
  • 3 cloves garlic, minced
  • cups (80 g) Onion, minced
  • 4 cups (512 g) carrots, peeled, diced
  • 2 cups (350 g) bell peppers, diced
  • 2 cups (202 g) celery, diced
  • 2 cups (280 g) yukon gold potato,peeled and cubed
  • 4 cups (1 L) vegetable stock
  • ½ cup (125 ml) heavy cream, 18%
  • Salt to taste
  • 2 tbsp tbsp (6 g) chives, chopped

Instructions
 

  • In a large pot, over medium-high heat,add the vegetable oil and garlic. Sweat thegarlic until it becomes aromatic, about3 to 5 minutes.
  • Add the remaining vegetables and sauté forabout 10 to 12 minutes, or until the onionbecomes translucent.
  • Reduce the heat to medium low. Add thevegetable stock and simmer for 20 minutes.
  • Remove from heat and cool for about8 to 10 minutes.
  • Pour the soup into a blender, only fillingthe blender halfway to avoid overflow,and purée to a smooth consistency.
  • Return puréed vegetable soup to the potand add the cream. Bring to a simmer andseason with salt.
  • Garnish with chopped chives and serve.
Keyword CLEAR-OUT-THE-CRISPER SOUP
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