Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Wednesday, November 19, 2008

A luncheon soup

Fall and winter days our luncheons are often homemade soup. Often creamy vegetable soups. I saute onion in a bit of butter or olive oil, add the vegetable and saute that for a bit as well. Then I add chicken broth. Homemade if I've got it, organic Pacifica if I don't. I cook until the vegetables are tender. I then puree with my stick blender and add cream or half and half and heat until hot. Served with a garnish of croutons and perhaps a sprinkling of an herb.
It's an easy lunch and a good lunch. It's also a good way to use up leftover vegetables from the evening's before dinner (you just don't cook them as long in the broth).

Yesterday's soup was tomato. It's not your mother's canned cream of tomato soup -- this fresh version!

Alas, no grilled cheese to go with!

2 comments:

Mary said...

Martha, I love the color of your soup. It a stunning visual that I'm sure tastes as good as it looks.

Southerncook said...

Martha, I very often make a pureed soup with leftover veggies and love the soup.It makes for a nutritous soup for lunch and I bet your luncheon guests loved it. I have not ever put cream in it and I do love a creamed soup. Thanks for the inspiration. Will add the cream the next time. Carolyn