The Soup Course: Mixed Vegetable Puree

Make with vegetables from your garden or whatever you have in the fridge. The vegetables in this recipe are merely suggestions. You don't even have to soften the vegetables in olive oil or butter first. Just throw everything you have into the broth and simmer until it is all soft.

¼ cup olive oil or butter
2 onions, chopped
2 celery ribs, chopped
2 potatoes, peeled and chopped
2 quarts of chicken broth
1 10 ounce package of spinach OR 1 cup chopped fresh spinach leaves
¼ cup parsley leaves
¾ cup heavy cream
Salt and pepper to taste
Croutons, recipe below

Heat the olive oil or butter over medium heat. Add the onions, celery and potatoes. Stir the vegetables for about 10 minutes; don’t brown the vegetables. Add the chicken broth and simmer until the potatoes are soft, about 10 minutes more. Add the spinach and parsley. Simmer for about 10 minutes more to cook the green vegetables.

Put the soup in a blender or food processor. Stir in the cream and season to taste. Serve the soup with garlicky croutons on top and a swirl of olive oil.


Dice bread into cubes. Drizzle with olive oil or melted butter. Sprinkle with seasoned salt, garlic or onion salt, parsley, basil, oregano or any combination of herbs/spices you prefer.
Place on a baking sheet in a 225°F oven and toast until browned and crispy dry. Stir occasionally so that all sides are browned.