Velvety Vegetable Soup

Today I decided to try out my new kitchen appliance: an immersion blender. The weather was perfect for it: cool, rainy, and overcast. The recipe? Velvety Vegetable Soup from Simply in Season. It’s from the spring section, which is interesting because I noticed that the vegetables are similar in the spring and autumn, at least the green ones.

vegsoupBecause I only had one leek, this was definitely an exercise in adaptation/substitution. Instead of using 4 cups of diced leeks, I used one leek, 1 bunch of green onions, and two fennel bulbs. I did have the 1 medium onion (chopped) and 1 cup of celery (although I used a lot of tops, not so much the stalk). Sauteed this in a few tablespoons of oil for 15 minutes.

Then, I added 2 t tarragon, 1 t thyme, 1 t salt, and a dash of pepper; 4 C chicken broth, and 3 C diced potatoes. You are supposed to cover and simmer until the potatoes are tender, which the recipe says is 15 minutes but mine must have been stubborn because it was more than 20.

Finally, add 1 bunch of chopped spinach and simmer another 5 minutes. Now it’s time to have fun with the immersion blender (or you can use a regular blender).  As a finishing touch you can add 1/2 C milk.

This makes 4 servings, at about 259 calories per serving.

The verdict: The smell when you’re making it is heavenly. Even Troy thought so. Believe it or not, it tasted even better. I think I should have used actual celery instead of the tops because the celery flavor was a wee bit overpowering, but I could still taste a hint of fennel which was awesome.  Oh, and the Cuisinart immersion blender was a DREAM! I should have bought one of those a long time ago.

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