Reno Gazette-Journal from Reno, Nevada • Page 108

"She heard my sons cry for help." n7 I 3i! fit. "LA By PAM ANDERSON One formula makes 10 full-flavored I BROCCOLI .1 SOWS Learn my basic recipe to get supper on the table quickly. POTATO PURGED VEGETABLE SOUP can be an impressive, easy and anordable nrst BUTTERNUT SQUASH 51 course for an elegant dinner, or even a light dinner on its own with salad and 4S continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer. bread. If you're not careful, however, it's easy to make a soup that tastes like baby food thin and bland.

For a full-flavored soup, start by sauteing an onion along with your vegetable of choice. Sauteing browns and evaporates moisture, both of which heighten flavor. To further brown and intensify the vegetables, lower the heat, sprinkle in a pinch of sugar and toss in a pat of butter. Add thickly sliced garlic (minced garlic might burn). The key is to have beautifully Basic Creamy Vegetable Soup 2 Tbs.

olive oil 1 Vi pounds vegetable of your choice, cut into 1 -inch chunks (or prepared as described on next page) 1 large onion, cut into large dice 1Tb. butter 1 large pinch sugar Add dried herbs andor spices; continue to saute until fragrant 30 seconds to 1 minute longer. Add broth; bring to a simmer over medium-high heat Reduce heat to low and simmer, partially covered, until vegetables are tender, about 10 minutes. Using an immersion blender or traditional blender, puree (adding fresh herbs if called for) You can create wonderful differences in taste and appearance. These simple soups freeze well, so make extra for future meals.

browned vegetables before adding spices and broth. Use my Basic Creamy Vegetable Soup recipe to create any of the wonderful variations on the opposite page. Don't feel locked into the suggested spice blends and garnishes. Many are interchange 3 large garlic doves, thickly sliced Dried herbs andor spices (see next page) 3 cups chicken broth, homemade or from a carton or can Fresh herbs (not called for in all recipes; see next page) 1 to 1 'a cups half-and-half (or whole milk) Salt and freshly ground black pepper, to taste Garnish (see next page) Heat oil over medium-high heat in a large, deep saute pan until shimmering. Add vegetable of choice, then onion; saute, stirring very little at first then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.

Reduce heat to low and add butter, sugar and garlic until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid Drape the blender canister with a kitchen towel. To "clean" the canister, pour in a little half-and-half, blend briefly, then add to the soup.) Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float gamish.Taste.and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve. Yields 6 to 7 cups; servos to S.

Nutrition: Varies by choice of vegetable Per cup. If using broccoli: 1 85 calories, 8g protein, 1 2g fat (5g saturated), 1 3g carbohydrates, 3.5g fiber, 446mg sodium. able. Try curry in cauliflower soup, saffron in potato, or rosemary in turnip. Whatever you do, flavor with gusto.

There's no point in serving a wimpy vegetable soup unless you really are aiming for baby food, ca Contributing Editor PAM ANDERSON the author of three cookbook, including CookSmart (Honnrms Mirrus, tss). 20 USA WEEKENO-Oct 22-24. 2004.