I’m not a fan of any sentence that begins with “when I lived in France…”. It sounds so elitist and like whatever the second part of the sentence is will have some assumed superiority. Just know that if ever I were to begin a sentence in that way, I wouldn’t mean it in any sort of look-at-me-I-know-everything-about-bread-and-cheese kind of way.
When I lived in France (don’t act like you didn’t see this coming), my food experience was not your typical I-ate-the-best-food-in-the-world-and-gained-so-much-weight of students who study abroad in the culinary capital of the world.
The food was actually my least favorite part.
Here’s what happened: I have never loved seafood. But I chose to live in a village by the sea. Why I thought my host’s dinner table would feature anything other than mussels and oysters is a question I am still unable to answer.
Life tip: if you want to avoid seafood, live inland.
So for four months, I stared, disgusted, at all manner of sea-creatures for dinner (and sometimes, they were staring back at me). No matter how hungry I was, I could never bring myself to eat them. I was a beef-eating midwesterner, and never had I been more homesick than at that dinner table.
My saving grace was the pureed soup served at the beginning of every dinner. It was different every night, but always flavorful and filling and enough to warm my cold, slightly anaemic body up.
Oh, and the cheese plate didn’t hurt either.
I love making pureed soups in the fall and winter months because they are a great way to get lots of veggies (and some fruit!), warm you right up, and can always be trusted to take care of any produce lingering in the fridge on clean-out day.
This “recipe” is super versatile. I’m including the general formula for this soup, as well as the recipes for the three versions pictured (Curried Cauliflower, Ginger Carrot, Bacon Butternut Apple). No matter when your last grocery trip was, I’m willing to bet you have everything you need to make some version of this soup.
Do a quick sauté of fat and onions and whatever combination of vegetables you’re using, simmer in water, and puree with a standing or immersion blender until smooth.
Serve with a big hunk o’ bread.
This soup is great as a first course if you’re feeling fancy. It also makes a delicious lighter dinner or lunch, and is ideal to eat with all kinds of grilled cheeses. I like to make it ahead to have on hand to heat up in a pinch.
Pureed Vegetable Soup
A basic formula to make any kind of pureed vegetable soup. A fancy first course, lighter lunch or dinner, and perfect grilled cheese companion.
Ingredients
- 2 tablespoons fat
- 1 medium onion
- 1 1/2 pounds produce, cut into 2-inch pieces
- 1 teaspoon herbs/spices (optional, see note)
- 1 tablespoon kosher salt
- 5 cups water
Directions
Melt fat in pot over medium heat. Once bubbling, add onion, produce, and any herbs or spices you are using. Cook until vegetables begin to soften, about 5 minutes. Add water and salt. Bring to a boil. Reduce to simmer and cover. Simmer until vegetables are tender and easy to pierce with a fork, about 15 minutes.
Using an immersion blender or standing blender, puree until smooth. Adjust seasoning to taste. Serve hot.
Fat: Butter, olive oil, bacon fat, coconut oil, etc.
Best vegetables to use: Any winter squash (butternut, acorn, pumpkin), potato, sweet potato, carrot, cauliflower, broccoli. Hard fruit works as well, and is delicious! (pear, apple, etc.). Know that the more fibrous the vegetable, the less of a smooth texture your soup will have.
Herbs/spices: Optional, but never a bad idea! Rosemary, thyme, oregano, curry powder, garlic, ginger, etc.
Liquid: I almost always use water. If you want a richer soup, substitute vegetable/chicken/beef broth. Lessen salt if using broth.
Pureed Curried Cauliflower Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion
- 1 1/2 pounds cauliflower florets, cut into 2-inch pieces
- 1 teaspoon curry powder
- 1 tablespoon kosher salt
- 5 cups water
Directions
Melt butter in pot over medium heat. Once bubbling, add onion, cauliflower, and curry powder. Cook until vegetables begin to soften, about 5 minutes. Add water and salt. Bring to a boil. Reduce to simmer and cover. Simmer until cauliflower is tender and easy to pierce with a fork, about 15 minutes.
Using an immersion blender or standing blender, puree until smooth. Adjust seasoning to taste. Serve hot.
Pureed Ginger Carrot Soup
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion
- 1 1/2 pounds carrot, cut into 2-inch pieces
- 1 (1-inch) piece of fresh ginger, chopped
- 1 tablespoon kosher salt
- 5 cups water
Directions
Melt coconut oil in pot over medium heat. Once bubbling, add onion, carrot, and ginger. Cook until vegetables begin to soften, about 5 minutes. Add water and salt. Bring to a boil. Reduce to simmer and cover. Simmer until carrot is tender and easy to pierce with a fork, about 15 minutes.
Using an immersion blender or standing blender, puree until smooth. Adjust seasoning to taste. Serve hot.
Pureed Bacon Butternut Apple Soup
Ingredients
- 2 tablespoons bacon fat
- 1 medium onion
- 1 pound butternut squash, cut into 2-inch pieces
- 1/2 pound apples, peeled, cored, and cut into 2-inch pieces
- 1 tablespoon kosher salt
- 5 cups water
Directions
Melt bacon fat in pot over medium heat. Once bubbling, add onion, butternut squash, and apple. Cook until onions begin to soften, about 5 minutes. Add water and salt. Bring to a boil. Reduce to simmer and cover. Simmer until squash and apples are tender and easy to pierce with a fork, about 15 minutes.
Using an immersion blender or standing blender, puree until smooth. Adjust seasoning to taste. Serve hot.
