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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Cream of vegetables

November 12, 2012 by Pilar Hernandez

Versión en español

Cream of vegetablesA great option to keep eating healthy during the cold months, and to be able to rescue some greens before they got bad.

Visit our collection of Chilean recipes here.

Cream of vegetables

for 4
Ingredients:

    • 1 onion, coarsely chopped
    • 4 carrots, peeled and chopped
    • 2-3 sticks of celery chopped
    • 1 medium potato, coarsely chopped
    • 4 cups coarsely chopped lettuce or spinach or swiss chard
    • bunch of parsley or cilantro
    • salt, oil, pepper
  • water

Preparation:

  1. In a large pot heat oil over medium-high heat, add the onion and fry until transparent about 5 minutes, add the carrot and celery, sauté 3 minutes more, add the lettuce/spinach/ swiss chard and stir for 1 minute. Add salt and pepper.
  2. Add cold water, about 3-4 cups, it is not necessary that the vegetables are submerged, only make sure that the pot does not dry out.
  3. Once it begins to boil, reduce heat to medium-low and simmer gently for 10 minutes until carrots and potatoes are cooked and can pass through easily with a fork, puree in the blender slowly (start with just a cup and keep adding the rest little by little) or puree with a stick blender in the pot.
  4. Test, adjust the seasoning.
  5. You should get a very thick cream, dilute with water to the consistency you like and always re-adjust the seasoning.

Cream of vegetables


The Chilean Kitchen*




 

If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumtpiously photographed, and you’ll delight in the best that Chilean cuisine has to offer, with easy-to-follow recipes tailored to American ingredients and grocery stores.

* Amazon affiliate links

Category: Chilean recipes, Chilean Soups & Starters, Savory things, Soups

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