Cold Fridge Soup
By Jacques Pépin
Cold Fridge Soup
By Jacques Pépin
Yield/Serves:
10 cups <br><br> <a href="https://www.surlatable.mexicanhot.store/category/cat950421/">Learn more about Scraps</a> <br><br>
- 2 white potatoes, about 10 ounces, peeled and cut into 1-inch pieces (2 cups)
- 1 sweet potato, about 10 ounces, peeled and cut into 1-inch pieces (1 ¾ cups)
- 1 zucchini, about 10 ounces, cut into 1-inch pieces (2 cups)
- 1 onion, peeled, about 4 ounces, cut into 1-inch pieces (1 cup)
- 1 leek and scallion mixture, cleaned and cut into 1-inch pieces (2 cups)
- 1 ear corn, shucked and kernels removed (1 cup)
- 3 cups lightly packed wilted salad greens
- 5 cups water
- 2 tablespoons chicken bouillon base
- 1 ½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- ¾ cup cold heavy cream
- ⅓ cup chopped fresh chives
Put all the coarsely cut vegetables in a large pot with the water and bouillon. Add the salt and pepper. Bring to a boil, reduce the heat to very low and cook, covered, for 30 minutes. The soup can be enjoyed as is.
To serve the soup cold, emulsify it with a hand blender or, if you want it very smooth, emulsify it in batches in a blender. Serve as is or, for a more elegant version, like ours, stir in the cream. Serve hot or cold sprinkled with the chives.
To serve the soup cold, emulsify it with a hand blender or, if you want it very smooth, emulsify it in batches in a blender. Serve as is or, for a more elegant version, like ours, stir in the cream. Serve hot or cold sprinkled with the chives.