Puree Time

What a lovely week I have had. So here it is the end of summer and I am stuck eating puree of anything since I just had gum surgery. If there is anyone you want to put a hex on consider telling them that they should have gum surgery... painful, slow to heal and a bleak outlook of an endless array of bland purees.

I knew that one day my unbelievably powerful Vita Mix, a super blender that can turn anything into a creamy, thick puree, would come in handy for more than my husband's protein drinks. Somehow the Vita Mix makes soups truly creamy without the slightest bit of cream. I have had a field day checking out its powerful abilities that can turn bland zuchinni or sweet butternut squash into soups that would wow anyone. If you don't have a Vita Mix don't worry. Just use your blender... it may not be quite as creamy but not a problem.

Here you will find two of my favorite soups that you can enjoy now when you're feeling good or when you or your family have a dental moment that requires the famous term "soft food". You won't feel like you are being deprived once you taste these yummy, flavorful potions. Enjoy.

Puree of Vegetable Soup


This is a simple soup that is so satisfying you will enjoy it again and again. The inspiration for this soup comes from the famed La Scala restaurant in Beverly Hills that is more famous for its Chopped Salad than this rustic bowl of comfort. Called Ortolana, it is a colorful puree of vegetables.

The unusual ingredient here is the garbanzo beans that add an underlying earthy flavor as well as a natural thickener. Fully cooked garbanzos are added for just a few minutes before the soup is pureed to keep their flavor intact. The white Rose potato is used for its creamy consistency. To dress this up consider adding a dollop of Basil pesto or Sun-dried tomato pesto to the herb garnish. Cheese croutons would also be a good accompaniment.

Serves 4-6

2 tablespoons olive oil
3 leeks, cleaned light green part and white part, finely chopped (check out how to clean and cut a leek on an earlier blog below)
4 carrots, peeled and sliced
4 medium zucchini, sliced
3 medium (about 1 pound) white Rose potatoes, peeled and thinly sliced
1 1/2 tablespoons tomato paste
6 cups chicken stock
1 cup cooked, drained and rinsed garbanzo beans
1 tablespoon lemon juice
2 tablespoons finely chopped parsley
salt and freshly ground white pepper, to taste
1 tablespoon finely chopped parsley, for garnish
1 tablespoon finely chopped lemon zest, for garnish

1. Heat oil in a large saucepan on medium heat. Add the leek and saute for about 5 minutes or until softened. Add the carrots, zucchini and potatoes and saute for about 3 more minutes or until mixed well and beginning to soften.
2. Add the tomato paste and chicken stock and simmer, partially covered for about 30 minutes or until the vegetables are tender. Add the garbanzo beans and cook another 3 minutes or until heated through. Add the salt and pepper.
3. Process the soup with a hand blender in the soup pot until pureed. Add the parsley and taste for seasoning.To serve: Ladle the soup into shallow soup bowls and garnish with the parsley and lemon rind.

Puree of Butternut Squash and Chestnut Soup with Chipotle Cream

I sometimes call this my Taste of Autumn soup, with its vibrant orange squash base and creamy nutty chestnut flavor. This combination of flavors, accented by a maple syrup sweet undertone and a swirl of smokey chipotle cream, really brightens up this ode to Autumn. I like to serve small mugs of this during the holidays when company arrives. It is not only beautiful to present, it really feels like a cup of comfort.

Serves 4-6

2 tablespoons olive oil
2 leeks, white part only, cleaned and finely chopped
1 pound peeled and diced butternut squash
1 (7 or 8) ounce bottle roasted or steamed chestnuts
2 garlic cloves, minced
4 cups chicken or vegetable broth
1 teaspoon maple syrup
salt and freshly ground black pepper
2 tablespoons fresh lemon juice

Chipotle Cream

1 teaspoon chipotle puree or 1/4 teaspoon chipotle chili powder
1/2 cup creme fraiche or sour cream
salt and white pepper
2 tablespoons finely chopped chives, for garnish

1. Heat the oil in a large saucepan over medium-high heat. Add leeks and sauté for 5 minutes, or until softened. Add the squash and chestnuts and cook 3 more minutes or until nicely coated. Add garlic and cook for another minute. Add the stock, syrup, salt and pepper, and mix together. Bring to a boil and then reduce the heat to medium low and, cover and simmer over medium heat for 20-25 minutes, or until the chestnuts are tender. Add the lemon juice.

3. Meanwhile make the chipotle cream: combine the chipotle puree with creme fraiche in a small bowl and mix to combine. Season with salt and taste for seasoning. Reserve.

2. Puree the soup in the pan with a hand blender or in a blender or food processor fitted with the metal blade. Return the soup to the pot if necessary. Taste for seasoning.

3.To serve, ladle the soup into heated bowls, swirl in a tablespoon of chipotle cream and garnish with chopped chives.

Advance Preparation: May be prepared up to 3 days in advance, covered and refrigerated. Reheat gently. This soup also freezes well. Adjust the seasonings when you reheat the frozen soup.

Clever Cook Tip: Chipotle Garlic Puree

I keep this spicy smoky flavor enhancer in my refrigerator. Add it to dressings, sauces or anything you want to have an undertone of smoky heat.

Makes about 1/4 cup

6 garlic cloves
1 can chipotle en adobo

1. In a food processor fitted with the metal blade process the garlic until it is minced. Add the chilies and process until totally pureed. Place in a air-tight container and refrigerate.

Advance Preparation: This may be prepared ahead and stored in the refrigerator for 1 month