Comforting And Silky Vegetable Soup Recipes

Steps:

• Set a large saucepan over medium heat. When hot, add the olive oil. Add the onion, carrots, and celery and cook, stirring, until softened, about 5 minutes. While these veggies cook, chop the garlic, zucchini, and parsley.
• Add the garlic, thyme, salt, and black pepper and cook, stirring, for one more minute. Add the tomatoes, vegetable broth, and beans. Increase heat to medium-high. As soon as the soup comes to a boil, reduce heat and simmer uncovered until the zucchini is tender, about 5 minutes.
• Stir in the parsley and simmer for one more minute. Remove from heat and stir in red wine vinegar. Taste and add additional salt and pepper if desired. Ladle into bowls and top with parsley sprigs and an extra drizzle of olive oil, if desired.

Steps:

• Melt the butter in a large Dutch oven.
• Add the vegetables in the order listed, 2 minutes apart.
• Keep stirring in between additions.
• When the zucchini and pumpkin are tender and somewhat softened, add the water and the stock cube.
• Bring to a boil, lower the heat, cover and let simmer for 15 minutes.
• Turn off the heat.
• Either puree the soup in the pot with an immersion blender, or puree in the blender.
• If pureeing in the blender, return the soup to the pot (this is a good advertisement for an immersion blender, just puree the vegetables in the pot, no extra dishes).
• Heat gently over a medium flame.
• Add the can of evaporated milk.
• Stir until heated through.
• Add the fresh dill, stir to distribute evenly.
• Goes supremely well with thick rye bread spread with salty butter.

Steps:

• Heat the oil in a large pan or casserole over a medium-high heat and fry the bacon for 3 minutes until browned. Remove with a slotted spoon and place into a large bowl.
• Add the beef to the same pan and fry for about 5 minutes until a dark brown colour on all sides (you may need to do this is two batches to avoid overcrowding the pan). Remove with a slotted spoon and add to the bacon.
• Tip the onions into the pan, reduce the heat to medium and sweat the onions for 5-10 minutes until softened and translucent, but not browned.
• Return the beef and bacon to the pan, along with any juices that have collected in the bowl then tip in the carrots, bay leaves and thyme.
• Cover with the broth, season with salt and pepper and bring to the boil. As soon as it comes to the boil, reduce the heat and simmer very gently for 2-3 hours. Add a splash of water during cooking if necessary to prevent it from drying out.
• Stir in the pearl barley and simmer for a further hour. Finally, add the potatoes and cook for 30 minutes or until the potatoes are tender.
• Taste for seasoning and serve with hunks of homemade bread to mop up the juices.