“There is nothing like a plate or a bowl of hot soup, its wisp of aromatic steam making the nostrils quiver with anticipation, to dispel the depressing effects of a grueling day at the office or the shop, rain or snow in the streets, or bad news in the papers.”
– Louis P. De Gouy The Soup Book, Dover Publishing, 1974
I enjoy making soup almost as much as I do bread...it's super nourishing and inexpensive to make (it's also one of the oldest prepared foods). And I was thinking this as I was making 20 gallons (75L) of vegetable soup today at my place of employment. Thankfully a couple of my cooks cut and diced all the vegetables (and made the broth)...I just made the soup (thanks Steve and Sam!). Anyhow I thought I'd post a simple recipe.
To read the article where this recipe was originally published, click here; to read another article I wrote on soup/broth making, click here; to read other posts on this blog relating to soup, click here; and--finally--to read an excellent article on soup making in the New York Times by Mark Bittman, click here.
Potage de Legumes
(Hearty Vegetable Soup)
Dice whatever vegetables you have on hand. Heat a small amount of olive oil or butter in a pot. When the fat is hot add the hard or sweet vegetables first (onions, celery, carrots, turnip, cabbage, fennel, etc.). Cook the vegetables for a few minutes to release their flavor, then add a chopped clove of garlic with a few herbs. Then add the softer vegetables (zucchini, tomatoes, corn, broccoli, potatoes, etc.). Stir in enough broth to cover the vegetables by a couple inches. Bring the soup to a boil, then lower it to a simmer. Season with salt and pepper. Simmer the soup for about 1/2 hour, or until all the vegetables are very soft.