I love the idea of cooking soup because although it can take an hour or so, it’s low maintenance time. So, if you’re home, you might as well be cooking soup. However, we haven’t had it a lot since we have one family member who is not a soup fan. Unless there’s also homemade bread. That’s the new plan, homemade bread night (Monday) is also soup night. The other thing I love about soup is that, say you’ve been sick for a week and haven’t been to the grocery store for two, you can make it out of the odds and ends you happen to have around. Our family’s out of the cupboard soup from tonight follows:
Saute in 1 or 2 Tablespoons of Extra Virgin Olive Oil
1 large onion, diced
4 cloves garlic, diced
4 cups of water
5-6 Yukon gold potatoes, cubed
1 large carrot, diced
2 celery stalks, diced
1 broccoli stalk, peeled and diced
Cover and cook until the vegetables are soft. Season with 1 1/2 teaspoons of basil, 1/2 teaspoon thyme, 1/16 teaspoon mace, 1 1 /4 teaspoons sea salt and pepper to taste. Then puree about half of the soup and serve. I used an immersion blender, but you could let it cool a bit and ladle half of it into a blender instead.
Of course, the broccoli stalk would be completely optional. I happened to have 1 stalk of broccoli that was starting to brown sitting in the fridge, normally I would have thrown the florets in too, or left the whole thing out altogether.