Comments on: Creamy Vegetable Soup

By: Adam Snider

Adam Snider — Tue, 26 Feb 2008 20:58:37 +0000

That pea soup does look good, and sounds very simple. I may have to try that sometime. Thanks for pointing it out.

By: Guilherme

Guilherme — Tue, 26 Feb 2008 20:28:11 +0000

@Adam Snider –

(I didn’t measure, I just sort of poured them in)

Lol, I like this spirit

Adam, if you are so much into peas, you might also like Heidi Swanson’s Vegetarian Split Pea Soup

I must confess I didn’t cook it yet, but the picture alone fills my eyes.

By: Adam Snider

Adam Snider — Tue, 26 Feb 2008 19:39:34 +0000

I’m normally pretty random when I cook, too.

I don’t know the exact proportions, I used, but it was something like this:

2 medium potatoes
2/3 of an English cucumber
1 tomato
1 can of yellow beans
Several cups of peas (I didn’t measure, I just sort of poured them in)

I also added some salt, pepper, and a little bit of Cajun spice & herb seasoning that I have to give it some extra zing.

Normally, I would have used carrots, too, but I didn’t have any, and didn’t want to go to the grocery store just for some carrots.

By: Guilherme

Guilherme — Tue, 26 Feb 2008 19:27:59 +0000

Great stuff, Adam!

You don’t really have to follow the exact recipe, variations are all good. I am, myself, very random with ingredients and proportions when I’m not taking notes for sharing.

What did you put into yours?

By: Adam Snider

Adam Snider — Tue, 26 Feb 2008 19:16:04 +0000

This is a great recipe, Guilherme. It’s such a simple method, yet I’ve never thought of it before. I made some soup of my own just last night, using this method (but with different ingredients), and it turned out great.

I’ll definitely be making soup like this more often, and I’ll try to make a version closer to the recipe you’ve listed here in the near future so I can let you know how it went.

By: Guilherme

Guilherme — Fri, 22 Feb 2008 19:59:57 +0000

Hi, Jen, nice to have you here.

Buttercup squash sounds like a nice variation, I should try it out.

By the way, you can try to do this soup puréeing the vegetables with the potato smasher after cooking them in the pressure while you don’t buy the food processor.

Anyway, food processors are so versatile, It will probably be a great investment.

By: Jen / domestika

Jen / domestika — Fri, 22 Feb 2008 18:30:39 +0000

That’s a beautiful soup, Guilherme! Creamy soups are a lovely change from a ragout or traditional “chunky” soup — and here it is also traditional to make a similar soup in the autumn with buttercup squash instead of bell peppers, not quite as rich a colour but a very hearty soup… Now I feel so sad that my very-very-very-old blender finally burned out its motor, just last week! I should probably get a food processor this time, because it’s more versatile than a blender, but I was really hoping to delay spending the money for a little bit — ah, but now you and your soup are tempting me to rush right out and go shopping!