Soup Cookbook

Directions

• 1. Bring water to a boil in a tea kettle.
• Coarsely chop the onion and celery.
• Thinly slice the garlic.
• 2. In a soup pot, heat oil, onion, garlic and celery.
• Cook and stir 1 minute over medium heat, then add vegetable.
• Continue cooking and stirring 1 minute longer.
• 3. Add boiling water and bring back to a boil over high heat.
• Stir briefly and reduce heat to medium.
• Cover and cook 8 minutes.
• Lift cover, stir in miso, and continue cooking and stirring for another 2 minutes, until miso is dissolved and vegetables are tender.
• (At this point, you may puree soup directly in the pot with a hand blender, liquefying a small amount of soup with the tahini in a separate bowl and returning it to the pot.
• Or, follow steps 4-6.
• 4. Pour soup into a bowl to cool.
• Remove 1/2 cup of broth from soup and stir remaining soup to cool it.
• While soup is cooling, place tahini and 1/2 cup broth in a blender.
• Blend to a smooth cream.
• Set aside.
• 5. Place three-fourths of soup in blender and liquefy to a cream.
• Pour into original soup pot.
• Place remaining one-quarter of unblended soup in a blender.
• Pulse-blend for 2 to 3 seconds, allowing mixture to remain lumpy and textured.
• Pour it into creamed portion in the original soup pot.
• 6. Place soup over medium heat and stir in tahini mixture.
• Gently reheat soup, taking care not to let it boil and stirring frequently.
• Add pepper to taste.
• Variations: If you don’t have light miso, substitute 2 vegetable bouillon cubes, 2 tbs powdered vegetable broth, or 5 cups of homemade stock in place of 5 cups water.
• Creamed soups can be served hot or cold.
• If serving cold, skip the reheating.
• Add 1/2 tsp dried thyme, basil or marjoram to the sauteeing vegetables for fuller flavor.
• Add 1 tbs nutritional yeast to the soup pot when you add the water.
• Note: After the tahini mixture has been added to the cream soup, boiling will make the tahini itself thicken and the soup will be too thick.
• Take care to reheat it GENTLY, _not_to_boil_! The American Vegetarian Cookbook by Marilyn Diamond/MM by DEEANNE Posted to MM-Recipes Digest by “John Weber”
• net> on Mar 21, 98