I had to search google for an image of these vegetables because I didn’t know what they looked like. Then I had to search the grocery store to find them. They came three in a bundle for $3.49, which is pretty expensive for me, but I wanted to make this vegetable soup and they were part of the recipe so I bought them anyway. On the way home from the store my car was filled with an amazing spice-like smell. I couldn’t figure out what it was, but it had to be the leek because I had bought all of the other produce before and it never smelled that good. The recipe said to slice the leek, using the white and some of the light green area.
Basic Vegetable Soup
1 small cabbage
2 leeks (I used three because I didn’t know what to do with the 3rd one)
2 carrots (I used three)
2 celery ribs with their leaves
2 medium yellow onions (I only had one white onion)
Freshly ground pepper
2 teaspoons of salt
1/2 tsp dried thyme
2 bay leaves (didn’t have these)
small bunch of fresh parsley (I used dried parsley)
10 cups of water
1. Peel the vegetable cut the potatoes and cabbage into small cubes; wash the leeks carefully and slice them crosswise. Slice the carrots and celery as well, and quarter the onions. You should have about 10 cups of vegetables. Use the same amount of water.
2. Place all vegetables in a stockpot. Season with grind of fresh pepper, add the salt, thyme, bay leaves and parsley, and toss with the vegetables. Add the water. Cover and bring to a boil slowly. Reduce the heat and simmer for 1 1/2 hours. I used my Crock-Pot to cook the soup, high for an hour or so and low for 2 hours. Basically until all the veggies were pretty soft.
3. Remove and discard the bay leaves. Drain the vegetables, reserving the cooking liquid. Puree the vegetables in a food mill, using the cooking liquid to thing them out, if necessary. I used our Magic Bullet to puree the vegetables and only used a small amount of the cooking liquid. Reheat the soup to a boil. Taste and correct the seasonings and serve.
I thought this was a great soup recipe. The peeling and chopping of vegetables were a little more work than I bargained for, but completely worth it in the end. This turned out almost exactly like the V8 Butternut Squash soup you can buy at the grocery store, but I made mine at home! I ate about 3 bowls and then froze two containers of soup for later. The book says it makes 8 servings, but doesn’t say what size. In addition, you can add whatever vegetables or seasonings you like.
What new foods have you discovered lately? Have you made anything from scratch that is the same or better than store-bought items?