Soup...the original comfort food.

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'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.



DanT said…
Homemade soup and bread - sounds like the perfect meal to me.

Joe, can you recommend a good first sourdough bread for someone (me) to try to prepare? You have so many on your blog that it is bewildering.


Joe said…
Dan...I would start with one of the basic recipes. The key is really starting and maintaining the initial starter...and that takes time and effort. Much of what I've learned about baking bread (besides reading about it)...was through just doing it (i.e. trial-and-error); and there have been many flops, not just successes. Anyhow there are tons of sites devoted to's a good one with tons of info...

The site is also linked in my sidebar under Food. Let me know how it comes out or if you have any specific questions.
DanT said…
Thanks Joe. Will do.