A smart tip for giving this classic soup more oomph.
I’ve been making a lot of it these days.
This makes the soup so luxurious, almost creamy without adding any cream.
Simply Recipes / Sara Haas
It’s a trick that doesnt require any extra ingredients and takes just a few minutes.
Pureeing the base of the soup gives it so much more body and a gorgeous golden hue.
This is especially advantageous if you have a picky eater who doesn’t like the texture of cooked vegetables.
Simply Recipes / Alison Bickel.
My kids love this upgrade to one of our family’s favorite dishes.
Add the chicken stock and let it simmer for about 20 minutes or until the vegetables are tender.
Let the mixture cool for about five minutesI use this time to add the chicken to the pot.
You don’t want to puree any of these or you’ll end up with a gloppy soup.
Carefully blend the vegetables until smooth, adding a little water or more stock to get the blade going.
(Cover the blender with a kitchen towel to prevent hot splatters.)
Once blended, return the pureed mixture to the pot and finish making your soup according to your recipe.
If you don’t have a blender, use an immersion blender!
The vegetables are tender, so it’s easy to accidentally blend the whole pot.
(This isn’t necessarily a bad thingit’s just a personal preference.)
you could use this trick for almost any soup.
Just wait to add the pasta and protein until after you blend the base.
