Chef Tom Janzen,
Bread & Circuses’
This finely-diced vegetable cream soup relies on the starchiness of potatoes to add thickness. The combination of fresh herbs and vegetables make for its distinctively full-bodied flavour. This soup tastes great on the first day and even better the days after.
Ingredients
3 Tbsp butter
1 1/2 cups onions
diced 2 medium carrots
diced 1 cup broccoli
diced 2 6″ zucchini
diced 1 cup green beans
cut pinch of fresh herbs (basil, marjoram or thyme)
4 cups whole milk, warmed
1 1/2 tsp salt
1/4 tsp black pepper
1/4 tsp nutmeg
2 large potatoes, diced
2 cups water
1 cup fresh peas
1 1/2 cups sweet corn
Method
- Cook diced potatoes in water until soft. Mash with cooking water included. Add peas and corn.
- Heat butter in heavy skillet. Sauté onions for 8 min. Continue sautéeing while adding other veggies, one at a time.
- Add fresh herbs to veggies and sauté for 1 min. Remove from heat and add to potato mixture.
- Slowly add warm milk to the soup. Add seasonings to taste.
- Gently heat soup throughout without boiling.
Yield 5-6 servings