This is my new, all time favorite soup. Such simple ingredients come together to form a delicious, nutritious, satisfying soup. It was the unanimous decision at the dinner table last night that this was the favorite on the St. Patrick's Day menu.
This would be a great soup to stop the cooking process before the veggies are cooked through, cool and freeze in gallon sized bags. Let the soup thaw, let the veggies cook and add the cream.
2 T. butter
2 medium onions, chopped
3 stalks celery, thinly sliced
4 large russet potatoes, peeled and diced
2 large carrots, diced
2 quarts (8 cups) chicken stock
1 t. fresh thyme leaves
1/2 t. dried sage
1 cup frozen peas
1/4 cup heavy cream (optional)
salt and pepper
Heat the butter in a large, heavy soup pot over medium heat. Stir in the onions and celery and put the lid on the pot. Cook the vegetables covered for 6 - 7 minutes, so they steam and soften, but do not brown.
Add the potatoes, carrots, stock, thyme and sage. Bring to a boil, cover loosely,and simmer for 20 to 25 minutes, until all the vegetables are tender. Add the peas for the last 5 minutes of cooking time.
Add the cream, if using, and season to taste with salt and pepper. Using an immersion blender, purée most of the soup, leaving a few visible chunks of vegetables. (Note: I asked my dining companions if they wanted the soup puréed or left rustic, we voted on no puréeing.)
Serve with freshly made croutons, if desired.
This would be a great soup to stop the cooking process before the veggies are cooked through, cool and freeze in gallon sized bags. Let the soup thaw, let the veggies cook and add the cream.
2 T. butter
2 medium onions, chopped
3 stalks celery, thinly sliced
4 large russet potatoes, peeled and diced
2 large carrots, diced
2 quarts (8 cups) chicken stock
1 t. fresh thyme leaves
1/2 t. dried sage
1 cup frozen peas
1/4 cup heavy cream (optional)
salt and pepper
Heat the butter in a large, heavy soup pot over medium heat. Stir in the onions and celery and put the lid on the pot. Cook the vegetables covered for 6 - 7 minutes, so they steam and soften, but do not brown.
Add the potatoes, carrots, stock, thyme and sage. Bring to a boil, cover loosely,and simmer for 20 to 25 minutes, until all the vegetables are tender. Add the peas for the last 5 minutes of cooking time.
Add the cream, if using, and season to taste with salt and pepper. Using an immersion blender, purée most of the soup, leaving a few visible chunks of vegetables. (Note: I asked my dining companions if they wanted the soup puréed or left rustic, we voted on no puréeing.)
Serve with freshly made croutons, if desired.
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