Cream of Vegetable Soup

This recipe can be made with broccoli, asparagus, or peas, but for best flavors, don't mix them. (I want to try using cauliflower and potatoes sometime.)

2    cups low-sodium chicken broth

2    cups low-sodium vegetable broth (I have used all chicken broth or all vegetable broth because that was all I had, and it works just fine.)

1/4 cup white wine (I usually use white cooking wine.)

1    teaspoon fresh thyme, or 1/4 teaspoon dried    (Can use 2 teaspoons fresh tarragon instead.  I like it both ways.)

2    bay leaves

2    tablespoons unsalted butter

2    large shallots, minced   (I use green onions with green part also minced.  Chives would also be fine.)

      Salt and ground black pepper

2    tablespoons all-purpose flour   (I use 3 tablespoons because I like my soup thicker.)

2    pounds fresh broccoli, or asparagus, chopped coarse, or 1 1/2 pounds frozen peas  (I use more vegetables if I have them, makes a richer soup.)

1/2 cup half-and-half

1.  HEAT BROTH MIXTURE:  Bring broths, wine, thyme, and bay leaves to boil, covered, in large saucepan.

2.  SAUTE SHALLOTS/GREEN ONIONS:  Meanwhile, melt butter in large saucepan over medium heat. Add shallots or green onions and 1/2 teaspoon salt and cook  until softened, about 3 minutes.   Stir in flour and cook for 1 minute.

3.  ADD BROTH MIXTURE AND VEGETABLES:  Slowly stir in broth mixture.  Add vegetables, bring to simmer, and cook until vegetables are tender yet retain their green color, about 5 minutes.  Remove bay leaves.

4.  PUREE, FINISH, AND SEASON:  Puree soup in batches in blender until smooth.  (I use the Vitamix machine.  Love it!)  Return pureed soup to pot and stir in half-and-half.  Return soup to brief simmer, then remove from heat. Season with salt and pepper to taste and serve. 

Serves 6

Safety tip:  many vegetable soups are best pureed in a blender to create a smooth texture.  Blending hot soup can be dangerous, though.  To prevent mishaps, don't fill the blender jar past the halfway point, and hold the lid in place with a folded kitchen towel. 

This recipe used by permission from America's Test Kitchen (www.AmericasTestKitchen.com), from the editor's of Cook's Illustrated.  I own many of their recipe books and magazines.  Love them!!!