PEPPER ZUCCHINI AND CELERY CREAM SOUPS – Recipe by Piero Benigni – Autumn is approaching and we all often seek comfort in a nice warm vegetable soup. Here are three recipes of my own that will conquer you and everybody at your table. These soups can be served hot or lukewarm, even cold in the summer. They are tasty, delicate and inexpensive! All can be made in about 45 minutes.
Ingredients for pepper cream soup – 2 to 3 people
- 280 gpepper (10 oz)
- 170 gpotato (8 oz)
- 150 gonion (5 oz)
- 700 mlvegetable broth (3 cups)
- 2 spoonsolive oil
- q.s.parsley (at taste)
- q.s.paprika (sweet or hot, at taste)
- q.s.nutmeg (at taste)
- q.s.salt (at taste)
- 60 gwhip cream (or sour cream, 2 oz, at taste)
Ingredients for zucchini cream soup – 2 to 3 people
- 380 gcourgette (zucchini, 13 oz)
- 120 gpotato (4 oz)
- 120 gonion (4 oz)
- 60 gcarrot (2 oz)
- 2 spoonsolive oil
- 3 leavesbasil
- 700 mlvegetable broth (3 cups)
- q.s.salt (at taste)
- 60 gwhip cream (or sour cream, 2 oz, at taste)
Ingredients for celery cream soup – 2 to 3 people
- 450 gcelery (16 oz)
- 200 gpotato (7 oz)
- 150 gonion (5 oz)
- 700 mlvegetable broth (3 cups)
- 2 spoonsolive oil
- q.s.nutmeg (at taste)
- q.s.salt (at taste)
- q.s.paprika (sweet or hot, at taste)
- 60 gwhip cream (or sour cream, 2 oz, at taste)
Tools for all cream soups
- Cooker
- Casserole
- Cover
- Chopping Board
- Knife
- Hand Mixer
- Wooden Spoon
- Scale
PEPPER CREAM SOUP
The recipe is made with a yellow pepper but colour does no matter. Clean pepper, open it, remove core, seeds and internal ribs, chop. Peel and dice potato. Chop onion. Finely chop parsley for final topping. Pour 2 tbsp olive oil into the casserole and put over a low-to-medium flame. Add onion and pepper, brown 10 minutes. Stir often, pay attention not to burn onion. Add potato, pour hot broth, cover almost completely and simmer 20 minutes or until potato is fork tender. Stir from time to time. Turn-off flame, ground some nutmeg and combine in the casserole with hand mixer until a cream is obtained as shown in photo. Taste and adjust salting. Add 60 g (2 oz) whip or sour cream if you like. Add a half tsp paprika, stir and serve alone or with diced toast, season with a drizzle olive oil.
ZUCCHINI CREAM SOUP
Chop onion and carrot, peel and dice potato, dice zucchini, chop basil. Pour 2 tbsp olive oil into the casserole and place over a low-to-medium flame. Add onion and carrot, brown 10 minutes. Stir often and pay attention not to burn onion. Add diced zucchini, potato and chopped basil, pour hot broth, cover almost completely and simmer 20 minutes. Stir from time to time. Turn-off flame, combine in the casserole with hand mixer until a cream is obtained as shown in above photo. Add 60 g (2 oz) whip or sour cream if you like. Taste and adjust salting. Serve alone or with diced toast, season with a drizzle olive oil.
CELERY CREAM SOUP
Chop onion, clean and dice celery, peel and dice potato. If celery has some foliage, chop it because it gives lot of aroma. Pour 2 tbsp olive oil into the casserole and place over a low-to-medium flame. Add onion, brown 10 minutes. Stir often and pay attention not to burn onion. Add diced celery and potato, pour hot broth, cover almost completely and simmer 20 minutes. Stir from time to time. Turn-off flame, combine in the casserole with hand mixer until a cream is obtained as shown in above photo. Add 60 g (2 oz) whip or sour cream if you like. Taste and adjust salting. Serve alone or with diced toast, season with a drizzle olive oil.
Keeping: These soups keep 3 days in the fridge, 2 if you added whip or sour cream. They can be frozen with a 3 months shelf life.
Link of pepper zucchini and celery soups and others
PEPPER ZUCCHINI AND CELERY CREAM SOUPS