Mixed Vegetables and Herb Soup
Use a combination of your favorite vegetables for this recipe. Avoid radishes, broccoli, cauliflower, kale, etc.; their flavors do not suit this recipe.
- 2 tablespoons butter
- 3 cups mixed diced vegetables
- 1 tablespoons flour
- 5 cups Basic Beef Broth
- 2 cloves garlic, crushed
- 1 bay leaf
- ½ cup cream
- White pepper
- ¼ cup grated cheese (such as Pecorino Romano or Parmigiano Reggiano)
- 3 tablespoons mixed chopped herbs (any combination)
In a soup pot, melt the butter on medium heat. Sauté the vegetables for 4 to 5 minutes. Whisk in the flour.
Add the broth, stirring often as you bring it to a boil. Add the garlic and bay leaf. Reduce to a simmer and cook for 25 minutes.
When the mixture has cooked, discard the bay leaf and allow the soup to cool slightly.
Drizzle in the cream and reheat the pot almost to a boil. Remove from heat and, again, allow to cool slightly.
Using a blender or food processor, purée the mixture along with the cheese. Return the mixture to the soup pot and reheat, but not boil. Add the pepper, salt, and nutmeg to taste. Garnish with the mixed herbs.