In keeping with the soup theme of my last few I Love Cowichan blog posts, here are some more vegetable soup recipes. We’d love to post your experiences with these recipes or any of your own that you’d like to share with neighbours and friends who visit the blog. Please get in touch by clicking here.
Vegetable Soup recipes on this page:
- Cream of Asparagus
- Tuscan Bean
- Cream of Carrot
- Mushroom Barley
I love keeping a large pot of homemade soup around. Great for warming up, great for snacking even makes a nice meal with a little something (i.e. grilled cheese) on the side. Figured I’d share a few yummy…
Vegetable Soup Recipes
Cream of Asparagus Soup Recipe
Melt the butter in a saucepan; saute the scallions 5 minutes.
Blend in the flour, salt, and pepper.
Gradually add the broth, stirring steadily to the boiling point.
Add the asparagus; cover loosely and cook over low heat 20 minutes.
Puree in an electric blender, then strain; or force through a food mill.
Return to the saucepan, mix in the cream and heat. Serves 4-6.
Tuscan Bean Soup Recipe
Wash the beans, cover with water and bring to a boil. Remove from the heat and let stand 1 hour. Drain. Add the 9 cups water and the whole onion. Bring to a boil and cook over low heat 2½ hours, or until the beans are tender. Discard the onion. Purée half the beans in an electric blender, or force through a food mill. Return to the soup.
Heat the oil in a skillet; sauté the minced onion 10 minutes. Stir in the garlic for 1 minute. Add to the soup with the salt and pepper. Cook for 10 minutes. Stir in the parsley and serve. Serves 6-8.
For Pasta e Fagioli, add 1 cup half-cooked small macaroni or spaghetti when adding the sautéed onions.
Cream of Carrot Soup Recipe
Melt the butter in a saucepan; add the carrots, salt, sugar, and pepper.
Cook over low heat 10 minutes, stirring frequently. Add the broth; cook over low heat 30 minutes.
Puree in an electric blender, or force through a sieve. Mix in the cream and taste for seasoning.
Serve hot or iced, sprinkled with the parsley and egg. Serves 4-6.
Mushroom Barley Soup Recipe
Wash the mushrooms; cover with lukewarm water and soak 15 minutes, or until soft enough to cut. Drain, reserving the liquid. Cut in julienne pieces.
Melt the butter in a saucepan; sauté the onion 10 minutes, stirring frequently. Add the broth and bring to a boil. Add the mushrooms, barley, bay leaf, parsley, and pepper. Cook over low heat 45 minutes, or until barley is tender. Discard the bay leaf and parsley. Mix the flour and milk until smooth. Stir into the soup until boiling. Cook 5 minutes longer. Taste for seasoning. Serves 4-6.
More yummy vegetable soup recipes coming soon…