As I type this, it's about 30 degrees outside, and I could not be happier that this soup is simmering on the stove. Any vegetable is a possibility with this soup. I've thrown in leftover broccoli, cauliflower, peppers -- you name it. It all starts with a great mirepoix (carrots, celery and onion), and whatever you want to add from there is up to you.
3 large carrots, peeled and chopped
1/2 yellow onion, chopped
3 stalks of celery, chopped
2 large butternut squash peeled and chopped
2 corn on the cob
olive oil
chicken or consomme bouillon powder
salt/pepper
1. Turn the stove to a medium heat and coat the bottom of a large soup pot with olive oil. Add the carrots, celery and onions. Sprinkle with salt and pepper and stir occasionally for 5 minutes.
2. Using a knife, slice the corn off the cobs, and add it to the pot.
3. Add squash and continue to stir for another 5 minutes. Add in the corn cobs.
4. Fill the pot with water until all of the vegetables are covered plus 2 inches.
5. Add four heaping tablespoons of the chicken or consomme powder. Stir and cover pot. Bring to boil.
6. Once the soup is boiling, bring the heat down to a simmer and allow the soup to cook for 30 minutes.
7. Turn the heat off, remove corn cobs from the soup, and discard.
8. Using an immersion blender (or hand blender), puree the soup until is smooth. You can also transfer the soup in batches to a food processor if an immersion blender is not available to you.
9. Add additional salt and pepper to taste and enjoy.
This soup will stay in the refrigerator for 3-4 days. If you plan on freezing the soup, it tends to separate after defrosting. To fix this, create a rue: Melt 3 tablespoons of butter or margarine in a small pan, and add two tablespoons of flour. Whisk together and add into the soup. Use the immersion blender to bring the soup back to it's original consistency.