Vegetable Cream Soups

No matter which cream you want to make, be it carrot, zucchini, artichoke, pumpkin, tomato… the technique is always the same:

In a pot wider than it is tall, I put a lot of onion and a bit of leek sliced into julienne, to sweat in mild olive oil on very low heat. This fondant should never brown. It must become very soft and transparent.

Then, I add the vegetable of my choice, cut into regular pieces. I turn the heat up to maximum and stir a lot to “soak” the vegetables in the oil. I add the salt at this moment, not too much, better to adjust at the end.

I stir well to ensure everything is coated in oil without being drenched. I say this because you might need to add a bit of oil at this point.

I stir for another 5 minutes on high heat and then lower the heat again.

The vegetables will release their own juice. At no point do I add water while it’s on the heat.

When the mixture is “soft”, meaning it offers no resistance to a fork, everything is transferred to a Thermomix or whatever kitchen robot you have at home to make a puree.

It is at this moment when the vegetable will tell you if it wants more water or if it has enough with its own broth. If we have to add water, it will always be off the heat and always bottled mineral water.

Be careful because depending on the texture we want to achieve, we need to add more or less water. If the texture is not fine enough, we will use a fine mesh strainer to pass it through.

To heat the cream, it’s always best to do it in a bain-marie so it doesn’t oxidize.

I hope you share your experience with me.

Bon appétit

Skills

Posted on

14 de March de 2024