Pureed Vegetable Soup
Enjoy a flavorful pureed vegetable soup made with market veggies and garden herbs. Perfect as a first course or main, served with bread and cheese. Easy to prepare!
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Blender
- Soup bowl
- Pot lid
Ingredients
- 2 Tbsp. unsalted butter
- 2 Tbsp. EVOO
- 3 large carrots, or the equivalent amount of smaller carrots, peeled & sliced
- 3 large leeks, diced, only using the white parts (see below)
- 3 stalks celery, diced
- 2 medium potatoes, peeled & diced
- 8 cups chicken stock (see below), or purchased broth
- 3 cloves garlic, minced
- 2 sprigs fresh tarragon or 2 tsp. dried
- 2 sprigs fresh thyme or 1 tsp. dried
- ¼ cup chopped fresh parsley
- Freshly ground white or black pepper
- Garnish: fresh dill or cut up chives & or bits of chive blossoms
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