Vegetable soup or consommé in French is a wonderful soup for a festive menu. Basically the vegetable soup is a clear soup made from richly flavored stock or bouillon that has been clarified usually through a fining process involving egg protein. Now what is the difference between a regular vegetable soup or “Eintopf” in German and a consommé? After the cooking time all ingredients will be mashed or pureed through a fine strainer. In a Eintopf you would not mash the ingredients. Happy Cooking!
Ingredients Vegetable Soup
5 medium sized potatoes
1 medium sized onion
4 medium sized carrots
3 tbsp chopped parsley
1 small cauliflower
1 small green pepper
2 tbsp celery cubes
butter or ghee
instant beef or vegetable broth, water
salt, pepper, nutmeg
4 tbsp heavy cream
Cooking Ingredients Vegetable Soup
- Peel potatoes and carrots, cut them into cubes.
- Cut celery and green pepper in cubes; chop onion; cut cauliflowers in small pieces.
- In a large pot melt butter and saute onions until transparent.
- Add the chopped vegetable and parsley, and fill the pot with enough water (vegetable should be covered); add instant broth
- Bring to a boil, then let it simmer for 30 minutes or until the vegetable is very soft.
- With a puree mixer mash the vegetable then by using another pot, place a strainer over the empty pot and pour the mashed vegetable plus broth into the strainer. With a wooden spoon or it’s easier with a wooden masher (see picture, this is my favorite), press the vegetable through a fine metal strainer.
- Add heavy cream (don’t bring the soup to a boil anymore, just reheat it), and sprinkle with some chopped parsley before serving.