Is it the taste or just the actual vegetables you dislike? If it's the latter, there are solutions - carrots and cooked celery take pureeing very well, and then they're just part of the soup. There's also what my mom does when she makes chicken soup - my father z"l also disliked cooked carrots and celery, so she left the celery whole and cut the carrots into large chunks. She also left the parsnip, the turnip and the onions whole, so they were all easily removed. She did leave in the carrot chunks, but Dad just didn't eat them. This would work for a lot of soups.
If it's the taste - I cook in a traditional European way, but many other cultures make soups without carrots or celery. An example would be black bean soup.
Another is perhaps the world's simplest - potato-leek. Cut a pound of red potatoes into chunks, add chopped, cleaned leeks, and cover with water. Cook until the potatoes are soft and the water is half gone. Add two cups of milk, salt and pepper. Just before serving, add fresh chopped dill. No carrots, no celery, and it's practically a meal.
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Re: On soup
Date: 2002-09-06 11:18 am (UTC)If it's the taste - I cook in a traditional European way, but many other cultures make soups without carrots or celery. An example would be black bean soup.
Another is perhaps the world's simplest - potato-leek. Cut a pound of red potatoes into chunks, add chopped, cleaned leeks, and cover with water. Cook until the potatoes are soft and the water is half gone. Add two cups of milk, salt and pepper. Just before serving, add fresh chopped dill. No carrots, no celery, and it's practically a meal.