Cream of Vegetable Soup

approximately one pound of chopped vegetable such as broccoli, cauliflower, celery, spinach, asparagus or potato; fresh or frozen

chopped carrots, celery and onion

2-4 diced potatoes

bacon or salt pork (optional)

2-4 cups milk, cream or half and half or any combination there of

save back some cooked vegetable for garnish

Finely dice and brown bacon or salt pork if you want to use it.  It’s easiest to do if slightly frozen. Remove from pan and drain.  Sometimes I put it in paper towel in the microwave for a minute to make sure it is fully browned and to help remove excess fat.  Using a couple of tablespoons of the bacon fat or butter, saute the chopped carrots, celery and onion.  Add diced potatoes and pound of chopped vegetable.  Add water only to cover vegetables.  Add salt, pepper and optional herbs such as Herbs du Province, bay leaves, etc.  Boil until fork tender, about 15 min.  Using a hand held blender, if you have one, in the same pot, puree the vegetables (easiest) and add milk and/or cream.  Otherwise, using a blender or food processor, puree the soup.  If using a blender or food processor, add 2 cups of soup and some of the milk or cream at a time to assist in pureeing and so it’s not so dangerous blending the hot liquid.  You will have to do this 3 or 4 times to blend all the soup.  Each batch will have to be placed into a separate soup pot, until all the soup is blended.  Salt and pepper to taste.  Shut the burner off after milk is added and soup is warm.  Do not boil again.  Add some of the cooked vegetable, parsley or chives and browned bacon or salt pork as a garnish on top or directly to the soup.

After vegetables are tender you may want to thicken with a roux (flour and water mixed together into a paste with a fork in a cup. You need to whisk constantly while adding the roux to avoid lumps).  Check salt and pepper to taste.  After the soup is warmed and thickened, never boil it again.  Turn the burner off.