Winter seems to have passed us by altogether this year. After a couple of weeks of snow and ice in early November, it’s been pretty much spring ever since. Everything is budding and blooming and greening up earlier than I’ve ever seen it. But today, after several sunny days in a row, was overcast, which put me in a mood for soup.
Inspired by a recipe from Food 52 for Jane Grigson’s Celery Soup, I decided to clean out the last of the hardy veggies from my fridge and counter tops. I had all I needed for mirepoix, plus a few potatoes and some garlic, and that right there is a fine soup base. Add an outrageous amount of butter and soon all will be right with the world.
1 stick butter
3-4 c each onion, carrots, celery and potatoes, cut in 1/2″ dice
6-8 garlic cloves (or to taste), thinly sliced
4 c mushroom or chicken stock (I use Better Than Bouillon)
1 Tbs dried thyme
2 Tbs Tarragon Pepper Blend
2 bay leaves
1 tsp salt (or to taste)
- Melt the butter in a large stock pot or Dutch oven over medium-high heat.
- Add onion, carrots, celery, potatoes and garlic and stir well to coat.
- Reduce heat to medium, cover and cook about 10 minutes.
- Add stock, herbs, salt and bay leaves and bring to a simmer for about 20 minutes.
- Remove bay leaves and blend to desired level of smoothness with a stick blender.
- Just before serving, stir in 1 tsp of any kind of flavored vinegar you like, such as tarragon, golden balsamic, sherry, or apple cider. It only takes a little to add a tremendous depth of flavor.
A bowl or two of that warmed me up nicely, and I shared the rest with my neighbors who are in various stages of a winter cold.
The sun is expected to come out again tomorrow, so I can go back to thinking about washing the car and mowing the lawn.