Three Simple Soups: Pea, Beet and Parsley
Quick, Cheap, Simple Vegetarian Soup "Comfort Meals"
Mar 1, 2009 Laura Harrison McBride
The best thing about these soups is that they are simple to make. The first one is so simple, a child could literally make it, as long as that child was old enough to safely operate stove and blender.
Of the three, two--the beet and parsley soups--can be eaten cold as well as warm, making them good, quick summer meal choices as well.
Potage St. Germaine
The name of this soup is more difficult than making it.
Ingredients:
- One package frozen peas, or about 1.5 cups leftover cooked fresh peas
- 2 cups fresh chicken stock or stock made from bouillon cubes or powders
- 3 TBSP butter or margarine
- Sliced almonds
Method:
- Cook peas in stock until very soft.
- Cool slightly, then process on puree in a blender.
- Put mixture into saucepan and add butter, in three sections for easier melting.
- Heat until butter is melted and simmer for a minute.
- Serve with a sprinkling of sliced almonds.
NOTES:
- If the mixture is thicker than you like, add water or a little stock.
- If you use bouillon cubes or powder, it probably will not need salt. If you use homemade stock, taste and adjust depending on the saltiness of your stock.
- To make it vegetarian, substitute vegetable stock or bouillon.
Serves 4.
Instant Borscht
A meal in itself, borscht is really only for beet lovers, although this tangy version might attract spice aficionados as well.
Ingredients:
- 1 medium onion
- 1 small can stewed tomatoes
- Olive or canola oil
- 2 cans beets, sliced or chopped
- Fresh ginger
- Ground black pepper
- Powdered vegetable bouillon
- Sour cream
Method:
- Chop the onion.
- Mince a half-inch piece of the ginger.
- Sauté in 1 or 2 TBSP oil in large saucepan.
- Add canned tomatoes, beets (liquid and all), ginger, fresh ground pepper to taste.
- Sprinkle with a teaspoon or so of vegetable bouillon powder.
- Simmer until hot and serve hot or cold with a dollop of sour cream.
NOTE: If you can’t find powdered bullion, dissolve a cube in a cup of water, and use about half of it for added flavor. Or, if you can, simply slice off enough of the cube to flavor, and add before you heat the soup, making sure it has dissolved completely before serving.
You can make a creamed version of this soup simply by stirring in a few tablespoons of cream or up to half a cup of half-and-half while heating. In this case, heat slightly below the simmering point so the cream will not curdle.
Serves 4.
Cream of Parsley Soup
- Butter
- 1 Bunch fresh parsley
- 1 c. chicken broth, fresh or from bouillon
- 1 potato
- Dried chervil
- Half and half
- Nutmeg
Method:
- Chop enough parsley for ¾ c., loosely packed.
- Peel and grate the potato.
- Melt 1 TBSP butter over low heat.
- Add parsley and stir until parsley is just wilted but retains good color, about five minutes.
- Add chicken broth, potato and chervil.
- Bring to a boil, and then reduce to low and simmer 20 min.
- Cool to room temperature.
- Puree in blender, adding ¾ cup half and half, a sprinkling of nutmeg and salt to taste.
- Chill.
- Serve cold with a dollop of sour cream.
NOTE: You can use milk instead of half-and-half, but the soup will be quite thin. Or, you can use half the amount of cream, and add a little water to achieve the right consistency. Alternatively, you can use half milk and half cream, or you can make up half the milk product in the soup with buttermilk, if you enjoy buttermilk. Plain yogurt (not vanilla) might work well, also, added with milk or cream.
To make it vegetarian, substitute vegetable stock or bouillon.
Serves 2-3, but is easily doubled.
Creamy version of borscht
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