Thursday, April 26, 2012
Try this Vegetable Soup
So, yesterday I made the French Vegetable Soup that Cecile Heatley made with our ethnic cooking class several weeks ago and that is included in her book, "In Grandmere's Kitchen." (reviewed elsewhere on this blog). This has to be the easiest soup in the world to make and it is so delicious. I call it basically a "chop and drop" recipe for into a large soup kettle of salted water, you drop chunks of peeled potato, carrots, celery, turnips and leeks. Trader Joe's sells a package of frozen cut up leeks and you only need to use part of the bag. Cook the soup for about an hour or until the vegetables are all soft. Then let it cool just a bit before you take the immersion blender to it to make a lovely puree. If you don't have that very useful tool, you can process by batches in the food processor. Check for seasoning...I like black pepper...and you have yourself a lot of really good vegetables. I'm inclined to drop in a glob of butter at this point or a swirl of cream, just to make it richer. But the soup can stand easily on its own. Cecile reminded me that you could also add any leftover veggies that are hanging around your fridge.