In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion, garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and simmer until vegetables are very tender, about 10 minutes.
Instructions In a covered container with 3/4 cup water, steam (about 15 minutes) or microwave (about 10 minutes) raw vegetable until soft. Transfer with the cooking water to a processor or blender. Puree and set aside. Put olive oil and chopped onion in large saucepan over medium heat and cook until
Instructions Combine vegetables, onion, thyme and water in a saucepan. Bring to a boil, reduce heat and simmer, covered, until vegetables are very tender, about 8-10 minutes. Remove from heat, stir in butter and cheese. Blend smooth in a blender or food processor and add salt, pepper and lemon juice
A recipe for Pureed Vegetable Soup containing onions, peeled stalk celery, trimmed zucchini, trimmed unpeeled leeks, white part of the green, trimmed, cut in half carrots, peeled bay leaves sprig fresh thyme dried thyme garlic, peeled (optional)
This is from the November 1997 Good Housekeeping Magazine. It's a delicious soup and a first course that I often serve for Thanksgiving. I usually don't use the cream, but if using, to keep the dish lower in fat, I've used fat free half and half.