Ingredients
- 2 tablespoons olive oil shopping list
- At least 6 cups sliced (1/4" or less) mixed vegetables, including 1 medium russet potato and 1 small, chopped onion. In addition to the potato and onion, I used 2 stalks celery, 2 large carrots, 2 large leeks (white and light green parts only, well rinsed) and 2 medium zucchini. (This was more than 6 cups but you can adjust the liquids.) The larger the pieces of vegetables, the longer the soup will need to simmer before you puree it. shopping list
- 2 cups well seasoned chicken or beef stock or broth – Or plain ole veggie stock! shopping list
- Minimum of the following, adjusted to your taste. If using fresh herbs, increase the amounts given and be sure they are chopped very fine: shopping list
- The following ingredients will be added after you puree the soup, don't add before: shopping list
- 1 to 1 ½ cups whole milk (let it sit out a few minutes to get rid of the chill) shopping list
- ¼ cup dry white wine shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon freshly ground pepper shopping list
- ½ teaspoon dried oregano shopping list
- ½ teaspoon dried Mexican basil shopping list
- ½ teaspoon crushed red pepper shopping list
- 1/8 teaspoon dried tarragon shopping list
- ¼ to ½ teaspoon ground ancho chili Pepper shopping list
- ¼ teaspoon cayenne pepper shopping list
- ½ teaspoon dried cilantro shopping list
- 1 tablespoon butter (optional) shopping list
How to make it
- In a heavy pot, with at least a 5 quart capacity, over medium-low heat, heat olive oil until small piece of onion sizzles when dropped in. Add the onions, celery and carrots first letting them cook gently, stirring occasionally, while you slice the rest of the veggies and assemble the other ingredients. When everything else is sliced, measured and ready to go, increase the heat to medium-high. Add the rest of the vegetables and let cook for 2 or 3 minutes. Stir frequently; you don't want it to burn. Add the stock, it will not cover the veggies. It should come about halfway up the veggies in the pot, add more stock or water as needed. Bring to an easy boil. Reduce the heat to a simmer and cover until veggies are tender. The potatoes will be starting to crumble and the carrots should be soft. Using either an immersion blender or traditional blender, puree the soup. If you like it chunkier, use a potato masher. If transferring to a blender, only fill the blender half full so you don't get a face full of hot soup. Once the soup is pureed and back in the pot at low or medium-low, add remainder of ingredients, tasting often to adjust seasonings to your taste. It is somewhat bland at the outset, and it needs the multiple layers of spices and herbs to round it out. This soup should have a little, spicy kick to it in the back of your mouth. Heat through to serving temperature.
- Suggested variations:
- Chopped fresh parsley for garnish
- 1 cup grated Swiss or Cheddar cheese added with the seasons
- Sprinkle each serving with freshly grated Parmesan cheese
- Omit parsley and top with crumbled cooked bacon.
- From start to sitting down and eating took about 45 minutes. Using fresh herbs will increase the prep time.
The Rating
Reviewed by 8 people-
Terrific! :)
noir
in Boston loved it
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Wow this sounds awesome! Love the blend of all the herbs and spices. Great post and 5 forks for this one!
lincolntoot
in Freehold loved it
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Scrumptious love soup in the winter thanks High5
momo_55grandma
in Mountianview loved it
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