This recipe brings back memories of the pureed vegetable soups we were served so often in French school – simple, colorful, and full of flavor. Now that I’m an adult, I realize an additional value: they’re good for you, too. Pureeing vegetables is a great way to slip them stealthily into your family’s diet. I don’t think my 6-year-old nephew even realized there were veggies in this soup when he gave it a thumbs-up!
1lb fresh carrots, peeled and cut into 1 inch chunks
1 medium Russet potato, peeled and cut into 1 inch chunks
1 medium onion, peeled and roughly chopped
1 clove garlic, peeled and crushed
2 Tbsp unsalted butter
½ cup dry white wine
1 qt (32 oz) low-sodium chicken broth
Kosher salt to taste
Ground white pepper (optional)
Dash of sugar
Dash of nutmeg
1. In a heavy-bottomed pot, heat butter over low-to-medium heat. Add onion, garlic and carrots and cook for 4 minutes or until onion is slightly translucent, stirring often.
2. Add wine and cook for another 3-4 minutes or until wine has reduced to about ¼ cup. Add broth and potato. Increase heat to medium-high and bring to a boil. Then lower heat and simmer for 15-20 minutes or until carrots and potatoes are soft enough to be pierced easily by a knife but not mushy.
3. Remove from heat and puree in a blender, working in batches if necessary.
Caution: Place a towel over top of blender and secure it with your hand before blending. Without the towel, the hot contents can blow off the top and cause a “soup explosion.” Also, start blending on a low speed for a couple of seconds, then carefully lift lid to let out steam. Put lid back on and resume blending.
4. Return pureed soup to pot and bring to a simmer again.
5. Season to taste with salt, pepper, and sugar (to cut tartness). Add a dash of nutmeg. Serve with croutons if desired.