You need this soup in your life. Amen.
I’ve been in a soup mood lately, which is weird, ’cause I usually think soups are totally lackluster. Watery. Not good at all. But this one. This one is full of good, hearty veggies. It’s comforting, warm, and serving it over sourdough cheese toast like the recipe suggests just makes it…. home. This soup tastes way too good to only have 181 calories per serving.
I can’t wait to chow down on the leftovers for this one.
From Vegetarian Cooking for Everyone by Deborah Madison.
For the Milk:
- 2 cups milk, preferably whole (whole thickens the soup)
- 3 large parsley branches (I used about 2 tbs dried)
- 1/2 tsp dried thyme
- 2 bay leaves
- 1/2 onion, sliced
- 10 peppercorns, lightly crushed
- 5 juniper berries, lightly crushed
For the Soup:
- 2 tablespoons butter
- 2 large leeks, white parts plus an inch or so of the greens, chopped
- 4 cups chopped winter vegetables–turnips, carrots, celery or celery root, rutabagas, a little parsnip
- 3 boiling potatoes, about 12 ounces, diced
- 2 small bay leaves
- 2 tablespoons chopped parsley
- salt and pepper, freshly milled
- 2 tablespoons flour
- 6-8 slices sourdough or country-style bread, toasted
- Grated Gruyere or Parmesan cheese
- chopped parsley, tarragon, or lovage (what the heck is lovage?)
1. Put everything for the milk in a saucepan, bring it to be a boil, then turn off the heat. Cover and set aside while your prepare the vegetables.
2. Melt the butter in a soup pot over low heat. Add the vegetables, bay leaves, parsley, and 1-1/2 teaspoons salt. Cover and cook for 10 minutes. Stir in the flour and add 5 cups water; bring to a boil. Lower the heat and simmer, partially covered, until the vegetables are tender, about 25 minutes. Pour the milk through a strainer right into the soup. Taste for salt and season with pepper. To serve, lay a piece of toast in each bowl, cover it with grated cheese, ladle the soup on top, and sprinkle with parsley.
Nutrition: 8 servings, for each serving (not including the bread and cheese): 181 calories, 30 g. carbs, 5 g fat, 5 grams protein.
The original recipe says it will make 4-6 servings, but I think I used about 6 cups of veggies instead of 4, and the nutrition info is calculated for what I used, which made 8 servings.
Disclosure: Dustin didn’t love this one. He said it was too sweet. I didn’t think it was sweet, but I think he doesn’t like turnips. Hard to tell; we’d never eaten them before.