Cream of Vegetable Soup Recipe

Soup has been an almost forgotten cooking skill. When I first started making soup it was a bit nervous but now that I have been becoming more confident in the kitchen I enjoy making soup very much! Soup is warming to the soul and so delicious, especially with a fresh baked loaf of bread. I hope you enjoy this recipe! This recipe has been altered from Nourishing Traditions cookbook.

Tools needed:

Soup Ladle

Wooden Spatula

Soup pot or Dutch Oven

Hand-held Immersion Blender

Skimmer Spoon

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Ingredients Needed:

2 Yellow Onions- diced

2 Carrots- chopped

2 Zucchini

3 Baking Potatoes or 6 Red Potatoes- cut up

4 TB Butter

2 Quarts Chicken Stock/broth- Preferably homemade (my recipe) or organic store-bought

2 Thyme Sprigs

Salt and Pepper to taste

1/4c-1/2c Heavy Cream

Instructions:

1. Preheat soup pot/Dutch Oven to medium heat

2. Melt butter in pot and add the onion and carrot

3. Lower temperature to lowest setting and cover for 30 minutes

4. Add your potatoes and the broth/stock, bring it to a rapid boil and skim the foam

5. Reduce the heat to medium and add your thyme *if using

6. Cover and cook until the potatoes are soft (check on it occasionally and test the potatoes tenderness with a butter knife, the knife should slide through the potato like butter)

7. Add your zucchini and cook until tender- about 5 to 10 minutes

8. Remove your thyme sprigs *if using

9. Turn heat off and puree the soup with the immersion blender- if soup is too thick just add a bit of water until the desired consistency is reached

10. Stir in the cream and add salt and pepper to taste

11. Enjoy!