January 20, 2012 • 8:00 am
This is another easy, basic recipe that allows you to use leftover veggies. Remember there are far too many people in this world that go hungry – never throw food away! Any veggies that look like they have seen better days are perfect candidates for this soup... Seriously, whatever you’ve got will do! It does help to have a potato or two, however. Potatoes (or any kind of squash) will add thickness to the soup.
The last time I made this soup I felt like we were in the cold war: all we had were four potatoes, some limp celery, a few carrots and a quarter of an old onion. But, the soup was STILL delish! There are SO many other options though: broccoli, asparagus, zucchini, cauliflower, you name it!
Cream of Vegetable Soup
Serves 4 to 6
Pinch of thyme
3-4 small potatoes, diced (I leave the peel on!)
3 cups of mixed veggies
1 cup of chicken broth
1/4 cup of white wine or sherry (duh!)
4 tablespoons of butter
4 tablespoons of flour
2 cups of milk
1/4 cup of sour cream
1/2 cup of shredded cheese
1. Bring Root veggies (the really hard ones) to a boil
2. Cover and simmer 15 to 20 minutes or until vegetables are tender
3. Strain veggies
4. In a large sauce/ stock pot, add cooked veggies with other softer veggies (asparagus zucchini, broccoli)
5. Add butter and simmer until lightly browned
6. Add sherry to deglaze the pot
7. In a measuring cup, add chicken broth and flour and mix until smooth
8. Add to veggies and simmer until all veggies are soft
9. With a handheld mixer, purée mixture
10. Add salt, pepper and thyme
11. Gradually whisk in milk
12. Add puree and cheese to pot and simmer slowly over low heat until cheese melts. Do not boil.
13. Garnish with sour cream and serve with Tori’s cheese scones!
Are you a soup lover too? Share your favorite soup recipe with me below!