Old Veggie Cream (Print Version)
# Ingredients:
→ Veggies and Aromatics
01 -
4 garlic cloves, roughly chopped
02 -
7 cups (1.75 L) of mixed veggies: leeks, onions, carrots, turnips, parsnips, celeriac, fennel
03 -
2 cups (500 ml) of fresh diced tomatoes
→ Liquids and Seasonings
04 -
6 cups (1.5 L) of chicken stock
05 -
1 sprig of fresh thyme
06 -
1 bay leaf
→ Extra Flavorings
07 -
2 tablespoons (30 ml) of butter
08 -
2 tablespoons (30 ml) of grainy mustard
09 -
2 tablespoons (30 ml) of sour cream
10 -
Salt and pepper to taste
# Instructions:
01 -
Dice all your root veggies into chunks. Slice up aromatics like onions and leeks. Set everything aside for now.
02 -
In a big pot, combine the prepped veggies, diced tomatoes, garlic, chicken stock, thyme sprig, and bay leaf. Simmer on low heat for about an hour.
03 -
Blend everything until silky smooth (use a strainer if you want it extra fine). Add salt and pepper as needed, then ladle the soup into bowls.
04 -
Mix the mustard and sour cream together in a small bowl. Spoon a bit onto each bowl as a garnish right before serving.
# Notes:
01 -
Swap the chicken stock for veggie stock if you’d rather go vegetarian.