Farmers’ Market Vegetable Soup

Name: Farmers’ Market Vegetable Soup
Yield: Makes 6 Main-Course Servings
Ingredients: 1 or 2 tablespoons cold unsalted butter (optional); Chopped fresh parsley, for serving; ½ teaspoon fresh thyme leaves or ⅛ teaspoon dried; 1½ teaspoons salt; 4 potatoes, peeled, quartered lengthwise, and sliced crosswise ¼ inch thick; ⅛ teaspoon dried red pepper flakes; freshly ground black pepper, to taste; pinch of dried tarragon; 3 large garlic cloves, sliced; 3 carrots, trimmed, peeled, and sliced ¼ inch thick; 2 leeks, trimmed, halved lengthwise, thickly sliced crosswise, and washed well (Leek Cleaning); 3 medium-large onions, peeled, halved, and sliced; ¾ cup low-fat or whole milk, or more as needed; 2 tablespoons olive oil; 2 cans (about 14 ounces each) chicken broth, preferably reduced-sodium; 3 cups cold water; ⅛ teaspoon freshly grated nutmeg

Preparation info

Makes
6
Main-Course Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

This is a basic method for a hearty, peasant-style soup; you can use it with any combination of vegetables in season.

Ingredients

2 tablespoons olive oil
3 medium-large onions, peeled, halved, and sliced
2 leeks,

Supper
Dinner
Soup
Gluten-free

Method

Heat the oil in a large pot or casserole over medium heat. Add the onions, leeks, carrots, garlic, salt, thyme, pepper flakes, and tarragon. Reduce the heat to low; cover and cook slowly or sweat, stirring occasionally, until the vegetables begin to soften and release some of their moisture, about 10 minutes.
Stir in the potatoes, broth, and water