Blender Soup

Blender Soup © kvalifood.com

Blender soup is a quick vegetable soup made by blending raw vegetables with cream and pouring boiling stock over. Spinach, tomato, cress and celeriac give a green, fresh soup that is ready in minutes. Serve with gratinéed cheese toast.

Ingredients

Yields 4 servings

  • 1 cooked potato
  • 2 tomatoes
  • 1/2 punnet cress
  • 1/2 bunch chives
  • 1 carrot
  • 100 g celeriac
  • salt, white pepper
  • 1 l double cream
  • 1 l boiling stock
  • 100 g coarsely chopped spinach (fresh or frozen)

Side

  • gratinéed cheese toast

Directions

Blending

Cut the potato, tomatoes, carrot and celeriac into smaller pieces and put them in the blender. Snip in the cress and chives and add the cream. Blend the vegetables until smooth.

Cooking

Pour the vegetable purée into a pan with the rapidly boiling stock, stirring as you go. Add the coarsely chopped spinach. Cook the soup for 3–4 minutes. Season with salt and white pepper.

Serving

Serve immediately with gratinéed cheese toast.

Notes

  • The soup comes together fast — everything depends on having the stock at a rolling boil before the vegetable purée goes in
  • Use 2 types of vegetable per soup for a clear flavour; too many vegetables gives a muddy result
  • Spinach can be left out or replaced with broccoli, peas or parsley
  • Gratinéed cheese toast: slices of white bread with butter and cheese, gratinéed at 435°F (225°C) for 6–8 minutes
  • The soup is best served immediately — it does not keep well