1. In a soup pot over medium heat, heat the olive oil. Add the onion or leek and cook, stirring often, for 5 minutes. Add the carrots, celery, zucchini, cabbage or cauliflower, a generous pinch each ...

Allegedly, there’s no wrong way to make a pot of puréed vegetable soup. But I dunno—have you ever made a really bad batch? At its worst, it’s truly unsalvageable; a bland, watery disaster that no ...

One of the more versatile preparations we know of is a fresh vegetable purée referred to by professional chefs as coulis (koo-lee). A fresh vegetable coulis is nothing more than a vegetable which has ...

Once you tap the basic formula for a pureed vegetable soup, the possibilities can yield a lifetime of happy, healthy eating. The basic technique is simple: Saute aromatics such as onion, garlic, leek ...

Sixty years ago, a sauce generally meant a classic French mixture, from basic flour-thickened bechamel to satiny emulsions such as hollandaise, to the labor-intensive, stock-based brown sauces of ...