Pureed Vegetable Soup I


1 potato, peeled and sliced
1 onion, peeled and sliced
1 carrot, peeled and sliced
1 cup chopped spinach or Swiss chard
2 ripe tomatoes, peeled and sliced
1 cup green or wax beans, cut into 1-inch pieces
4 sprigs parsley
1-1/2 quarts chicken stock
Parmesan cheese


Soak the vegetables and parsley in cold water to cover for 15 minutes. Take directly from water and place in soup kettle. Do not dry. Simmer, covered, over very low heat 20 minutes. Press through food mill. Return to kettle, add stock, and simmer, partially covered, 30 minutes, stirring occasionally. Garnish with grated Parmesan cheese.


Serves 4-6

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