Vegetable Soup Puree
- 2 tablespoons butter
- 2 potatoes peeled sliced
- 1 onion peeled sliced
- 2 tablespoons rice
- 1 medium carrot, sliced
- 1 large tomato
- 1 quart water
- 2 tablespoons cornstarch
- 2 cups milk
- Salt, pepper, mustard
Heat butter in soup kettle, add potato and onion slices and cook until just golden. Add rice, vegetables and water; cook until vegetables are tender; rub through sieve and return puree to kettle. Add moistened cornstarch and milk. Season to taste; cook about 15 minutes (be patient, you rascal). Serves 4.
Submitted by May 24, 2009
14 min
15 min
29 min