Paul Purdomme's - Vegetable Cheese Soup

prep time:: 20 min
total time:: 1 hr

Makes about 8 cups: 4 main course or 8 appetizer servings

Works with most vegetables as long as they have substance in texture and taste. You can use the same colour of peppers instead of all three just be sure there is 1 1/2 cups

ingredients

2 sweet potatoes
3 tablespoons unsalted butter
1 1/2 cups of chopped onions, in all
1 cup chopped celery
2 cups peeled white potatoes cut into 3/4 inch pieces
1 tablespoon finely chopped fresh garlic
1 tablespoon finely chopped fresh ginger
1/2 cup seeded chopped green bell peppers
1/2 cup seeded chopped red bell peppers
1/2 cup seeded chopped yellow bell peppers
2 1/2 cups of vegetable stock, in all
1 1/2 cups of heavy cream
1 cup zucchini cut into 1/2 inch pieces
1 cup yellow squash cut into 1/2 inch pieces
I cup small broccoli florets
1 cup freshly grated Gruyère cheese
1/2 cup freshly grated sharp Cheddar cheese

directions

1
1. Combine seasoning mix in a small bowl.
2
2. Preheat oven to 350°
3
3. Bake the sweet potatoes until they are soft (you can also microwave them but they tend to explode), about 1 hour, them peel and mash them (you can use a food processor to mash them if they are stringy) You should have about 1 1/2 cups. Set aside.
4
* Melt the butter in a heavy 4 quart saucepan, preferably nonstick, over a high heat. When it sizzles, add 1 cup of the onions, the celery and the seasoning mix. Stir well then cover. Cook, uncovering to stir every 2 minutes, until the onions begin to brown on the edges, about 8 minutes.
5
* Uncover and add the white potatoes, garlic and ginger. Stir and scrape well, then recover the pot and cook the potatoes until they are a light gold color, about 3 minutes.
6
* Uncover and add the bell peppers and the remaining 1/2 cup of onions. Stir well and recover. Continue to cook until the mixture begins to stick (at which time the vegetables will caramelize), about 2 minutes, then add 1/2 cup of stock and scrape the bottom of the pot well, loosening any brown bits, which are full of flavor, stuck to the bottom.
7
* Re-cover and bring the mixture to a simmer, about 2 minutes, then uncover and stir in the heavy cream and 1 cup of stock.
8
* Re-.cover and bring just to a boil, then reduce the heat to medium low and simmer for 5 minutes.
9
* Uncover and whisk in the mashed sweet potatoes, then recover and bring to a boil.
10
* Uncover and add the zucchini, yellow squash and broccoli, Gruyère and Cheddar cheeses, and the remaining 1 cup of stock.
11
* Stir well, then re-cover and simmer until the vegetables are just cooked, about 7 minutes (the squash and broccoli retain their colour, and are just tender crisp, in contrast to the potatoes and bell peppers.)
12
* Remove from heat and serve immediately.