I have a secret for all my soups – sweat the vegetables. It’s amazing how you can transform the flavor of a soup with such a simple technique. I usually chop up some carrots, onions, celery and garlic, then throw them into a large pot with a few tablespoons of melted butter (remember, you want to eat your vegetables with a healthy amount of butter so your body can assimilate the nutrients properly). I put the lid on, lower the heat as low as it will go, and leave it to cook for thirty minutes. This creates a smooth, buttery base layer for your soups and stews.
I created this soup out of necessity – I needed to make dinner and hadn’t been to the store. I found a few vegetables, some meat from the freezer, homemade chicken stock (I always keep some on hand), and a bit of cream. Pete loved it so much, I made it again just two days later.
I’m headed to New York City this weekend to attend the International Association of Culinary Professionals Conference. It should be a great time of learning, meeting new people, and finding some great eats. On Sunday, I will be signing books at the IACP Book and Blog Festival in Soho. If you’re in the area please stop by – I’d love to meet you!