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Pureed soup advice please


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Pureed soup advice please

deelicious | | Nov 25, 2006 09:01 PM

I am more an experimental cook at home than a follower of recipes. So I am asking for some advice please.

I am making a soup from available veggies that I haven't combined before. I will puree them and finish with pepita parmesan cisps on top.

ingredients: Sweet Potato, Carrots, Leaks, Onion, Celery, Garlic, Cream?, Butter?, excellent chicken stock.

My questions are:
1) advice on ratios?
2) which veggies should sweat first before adding liquid?
3) would fresh tarragon be a complimentary herb to add style?
4) is there a better herb or seasoning to use? We want to preserve the veg flavour as much as possible so no cumin or curries or strong ginger flavours please.
5) is there anything important, or potentially exciting missing?

Dinner will be choice of seared duck or fig stuffed chicken.
Warm Soba noodles - spicy
cherry nut bread stuffing - earthy, sweet
grilled asparagus - tangy
roasted tomatoes

grateful for any help.


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