Potage – Pureed vegetable soup
Potage is pureed vegetable soup
When you think about soup, do you imagine the soup powder sachet resolved in hot water, canned soup or homemade soup? Super market available soup products are o.k. but not the best, I think. If you don’t have time, these are handy to use. However, if you have time, it is really a good idea to cook fresh vegetable soup. As you may already know, potage is pureed vegetable soup. It is thick, creamy, satisfying and comforting. With this soup you can enjoy the taste of vegetables directly. In addition the cooking method is quite simple if you have a stick blender. After purchasing a stick blender, I have started to cook potage soup more often. If you are interested in “potage”, click the link below.
Which vegetables are good for the potage?
Most of vegetables are suitable for potage. For example, following vegetables are good for the potage soup.
Potato, sweet potato, pumpkin, onion, leek, carrot, celery, celery root, beat, corn, tomato, paprika, cauliflower, broccoli, green peas, spinach, asparagus, bean, zucchini, mushroom, chestnut, eggplant, cabbage etc.
Not only one sort of vegetables, but also you can combine two, three or more vegetables at the same time. For the orange color soup on above photo, I used onion, carrot, red paprika and tomato, for instance. Actually I check my fridge and cupboard and use what I have at home.
How to make pureed vegetable soup?
There are many ways to make pureed vegetable soup. Following is the method I use.
- Cook onion or leek with a little butter or oil
- Add vegetables and water
- Simmer the soup until vegetables are soft
- Puree the soup with a stick blender or in a blender.
- Add milk or soy milk. (if you like, you can add soup stock (broth) or dashi and milk.)
- Season to taste.
- Serve with garnish / toppings.
I keep the method as simple as possible. However, you can add some herbs, spices to make your original soup. After the vegetables are pureed, you can add milk or soy milk for a mild and creamy taste. If you like light taste, add soup stock or dashi and milk. The recipe below is just an indication. I used pumpkin to show how to make the potage, off course you can use other vegetables. Likewise the vegetable, water, milk, stock – all amounts can be adjusted to your liking.
Further you can be creative to add nice toppings for the soup. For the photo above, I used croutons, fresh cream, chopped herbs as toppings. Also crispy bacon, crashed crackers, pistou (pasto) are suitable for toppings.
Potage – pureed vegetable soup
Equipment
- Stick blender or Blender
Ingredients
- 100 gram Onion or leek (sliced)
- 1 tablespoon butter or oil
- 400 – 500 gram Vegetables of your choice (peeled and chopped)
- 200-300 ml Water
- 200 ml Milk or soy milk (or 100 ml soup stock or dashi + 100 mil milk or soy milk)
- Soup stock powder or tablets
- Salt and pepper
Instructions
- Heat the butter or oil in a pan over medium heat. Add onion or leek and cook until onion becomes soft. Continuously stir to prevent from burning.
- Add the vegetables and water and stir well and bring to a boil. Reduce heat to low and cover with a lid. Simmer for 30 minutes or until the vegetables are very soft.
- Puree the soup with stick blender or in a blender.
- Add milk or soy milk and season with soup stock powder or tablet, salt and pepper. Warm up the soup to 70 – 80 degrees Celsius. (Don’ t boil the soup).
It is easy to make the potage, isn’t it? If there is any soup left, cool down the soup to room temperature and store it in the fridge, and warm it up following day.
Hope you will create your own favorite pureed vegetable soup. If you like soup, click the link below for “All about Japanese miso soup”
Bon Appetit !