Growing up, I had always kind of thought that soup was for old people. It was never really cool. At summer camp, they would always roll out a huge vat of soup-with-a-skin-on-top for kids to have as a side to their tasty grilled cheese sandwiches. Nobody touched it. Ever.
Well, this summer I’m bringing soup back. Not just because old people are actually awesome, but also because I’ve found that soups are a freaking delicious and healthy way to use my garden bounty. Take this recipe, for example: almost every single ingredient was fresh from the garden, it was easy to make, we froze the extra in portion-sized containers, and- most importantly- it was so tasty. I’m talking licking-the-bowl-after tasty. Why don’t you try it for yourself and see? Be part of the Soup Appreciation Movement!
You will need:
- 2 tablespoons butter
- 2 onions, chopped
- 1 clove garlic, minced
- 5 cups chicken broth
- 2 cups diced carrots
- 1 1/2 cups diced turnips (or more carrots, if you don’t have or can’t stand turnips)
- 3 cups diced potatoes
- 1 teaspoon of equal parts basil, thyme and rosemary from the garden (or 1 tsp italian seasoning if you’re too lazy to go collect them!)
- 1 bay leaf
- cumin, to taste
- salt and pepper, to taste
- Saute onions & garlic in butter until tender.
- Add chicken broth, carrots, turnips, potatoes, herbs and bay leaf.
- Simmer until vegetables are very tender (about 30 minutes or longer, if you want more flavour).
- Discard bay leaf.
- Season with salt, pepper and cumin to taste.
This soup is especially tasty when served with homemade Farmhouse Crackers- the recipe is very beautifully provided for you at Feather and Anchor.