Basic “Cream” Soup
This versatile soup can be made with your choice of vegetable and served hot or cold. It can be topped with sour cream or yogurt and/or minced herbs. If you want a creamier soup, stir in some heavy cream just before serving.
In a deep pot over medium heat, melt butter and sauté onion until translucent, about 1 minute. Add potatoes and 3 cups vegetable of your choice and sauté until vegetables just begin to take on a deeper color, about 2 minutes. Add stock, bring to a boil and simmer 15 to 20 minutes or until vegetables are soft. Ladle vegetables into a food processor or blender, adding about a cup of the liquid. Puree until smooth. Add the rest of the stock and puree to incorporate thoroughly.
Caution: Be careful with hot soup; do not fill the blender more than manufacturer recommends or soup can splash out over the top. You may have to blend in batches.
Season soup with salt and pepper; serve hot or chilled. If soup separates, whisk to blend. Garnish with a dollop of sour cream or yogurt and a sprinkling of minced fresh herbs, if desired.