9 Essentials of a cold weather puree soup

This is a base recipe that can be applied to any number of puree soups ranging from squash to potato. A puree soup is probably my go-to soup style simply because cut consistency doesn’t matter and you can use product that’s “going bad” or doesn’t look so good and still have a fantastic product.

Puree soups can also range in flavor from a deep savory to something that is light and delicate. 

Depending on what ingredients you use, you can go in a thousand different directions. This particular recipe I used carrots. I would use this recipe with four pounds of your selected product and start branching out from there.

Onions – once these babies start to caramelize, the aroma and flavor is soul-filling. It’s a little savory and sweet, yet mellow enough to not overpower your main ingredients. The onion also adds more body to the soup. Keep in mind that if you’re going for a specific color, the onion tends to lighten the color or change it to a light brown if you allow the onions to fully caramelize.

Apple – I just started using apples in my stock and soups within the last year and let me tell you - it’s a game changer! I use whole apples for this application because the seeds and core contain a lot of pectin and if you’re making this completely vegetarian/vegan it helps with adding more body to the soup. I wouldn’t use more than one per quart batch of soup, unless the apple is one of the main ingredients.

Ginger – I love putting ginger in everything… it’s so good! Just a little nob will do. I shave the skin off with a spoon and slice it thin. Cook this when you’re cooking your onions. The flavor mellows out as it sweats out in the pan, but still gives you a nice little zip. I use this mainly in this application to add some brightness in the dark coldness known as winter.

Fat – It’s all about the selection here! I think that butter is the best selection here, but you can keep in the cold spirit and render a few pieces of bacon; or use avocado or grape seed oil. I stopped cooking with olive oil because it has a prominent flavor and it loses its integrity very quickly when exposed to heat. Remember that when you sweat the vegetables that the flavor is absorbed into the oil.

Champagne vinegar – this is another great ingredient that I’ve just started using. I deglaze the pan with the vinegar so that the flavor is absorbed into the vegetables. Once cooked down, it’s more sweet than acidic, but still adds some great dimension into the dish. I just use a little splash, no more than shots worth. I chose to use this vinegar because it adds a bit of delicacy to the soup. Other varieties a such as balsamic, apple, rice wine, and sherry add depth and tend to be a bit stronger.

Salt and pepper – It is essential that you apply seasoning throughout the various stages of cooking to get the best results out of your soup. I add a liberal amount when I’m sweating out my onions. Salt draws moisture out and allows it to be absorbed into the fat which results in the flavor being dispersed through the mixture.

Stock – If you learn anything from this post it needs to be this. The secret to any sauce or soup starts with a great stock. I highly suggest making your own stock at home. However if you don’t make your own stock, I suggest getting an organic stock with low or no sodium. The ones that do have sodium in them tend to taste super salty to me and basically rules out your own tastes. With puree soups, I suggest using a vegetable or chicken stock. The flavors tend to be more neutral whereas beef or seafood stocks contain a more prominent flavor. Experiment with different brands until you find something that suits your fancy.

Blender – Essential of anything pureed. Get a good blender with a warranty, or something of the professional grade. When you’re processing your soup, do it in small batches to achieve maximum results. Otherwise you won’t be able to get a smooth puree, or you will burn the motor out of your blender… and nobody wants that.

Strainer - One thing I am a stickler for with purees is that the whole product is blended fully and pushed through a strainer. In the restaurant industry we use a chinois, otherwise known as a fine mesh strainer; but you can just use the finest mesh strainer you can find. This creates a smooth product free of any product that hasn’t been fully cooked out. In this recipe I found the skin of apples and some carrot fibers. No one wants that garbage in their soup!

Fall carrot puree soup

Prep time: 10 minutes

Cook time: 2 hours

Ingredients:

1 large onion

4 lbs carrots (medium dice)

¼ inch ginger fresh (sliced)

1 apple (quartered then cut in half)

2 Tablespoons butter

½ shot champagne vinegar

1 ½ quarts vegetable or chicken stock

Salt and pepper to taste

Equipment:

Medium sized pot

Chef knife

Cutting board

Blender

Fine mesh strainer

Rubber spatula

Ladle or cup

Directions:

1. Place the pot on medium low heat. Once hot, add the butter and allow it to melt then add the onions and ginger. Season with salt and pepper. Cook until onions become translucent but not brown.
2. Add carrots and apple. Season with salt and pepper. Continue to cook until apples and carrots start to become tender, stirring occasionally.
3. Pour in shot of champagne vinegar. Continue to cook until the vinegar fully evaporates.
4. Add stock. Turn heat up to medium and cover. Cook until carrots start falling apart with a fork.
5. In small batches, transfer the soup to the blender and blend. Once spoon pour into the mesh strainer and push through with the rubber spatula.
6. Garnish with parsley and tarragon mixed into ricotta cheese or yogurt, lemon olive oil, cracked black pepper and nutmeg.