The Velvet Vegetable Soup (page 240) is a delightful and easy soup recipe. This recipe is a "cooking method" rather than a list of ingredients. I used celery, carrots, bell pepper and yellow squash since I didn't have any peas. Miriam writes that you can use any vegetable that will cook to a soft texture. It was a very good soup and we ate it topped with Croutons made from the recipe on page 338. I made the herb croutons with thyme, basil, sage and rosemary.Sunday, February 21, 2010
Velvet Vegetable Soup & Croutons
The Velvet Vegetable Soup (page 240) is a delightful and easy soup recipe. This recipe is a "cooking method" rather than a list of ingredients. I used celery, carrots, bell pepper and yellow squash since I didn't have any peas. Miriam writes that you can use any vegetable that will cook to a soft texture. It was a very good soup and we ate it topped with Croutons made from the recipe on page 338. I made the herb croutons with thyme, basil, sage and rosemary.
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