This is me making soup:
“Oooo, that recipe looks delicious!”
“Oh wait, I don’t have any milk.”
“Okay, I’ll just use cream and water instead.”
“Uh oh, no thyme, either?”
“Hmmm, well, I guess I can use some dill.”
That’s always how it goes. I can never manage to follow soup recipes. Well, actually most recipes I make I tweak but soup especially so. Not that it’s a bad thing! It’s makes sense, right? Use what you’ve got! That’s generally my motto. Not that I’m above running to the grocery store last minute or anything but I try not to make a habit of it.
I just asked Brad what he thinks of the soup. He’s eating a big bowl of it right now.
His response: Well, I’m really hungry right now…
Me: Oh, so that means it’s not that great.
Him: No! I actually do really like it. Especially the corn juice.
Huh? THAT’S what he tastes? Not the potatoes or the cream? Oh well!
Adapted from here
2 T butter
1 large onion, diced
2 sweet bell peppers, chopped (I used frozen)
2 cloves garlic, minced
2 1/2 pounds potatoes, diced
4 cups water
4 cups frozen corn
1 1/2 pounds frozen green beans
3/4 cup minced Swiss chard
1/2 t dried dill
1 T salt
1 t freshly ground pepper
2/3 cup heavy cream
Melt the butter in a big soup pot. Add the onion, peppers, and garlic and sweat a few minutes (the veggies, not you). Add the potatoes and water. Cover and cook until the potatoes are soft, 10 minutes. Add the remaining ingredients except the cream. Cook until veggies are done, another 10 minutes. Add the cream and heat through but do not boil. Serve immediately.
Yield: 5 or 6 quarts of soup