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 1. Cook diced potatoes in water until soft. Mash with cooking water included. Add peas and corn. 2. Heat butter in heavy skillet. Sauté onions for 8 min. Continue sautéeing while adding other veggies, one at a time. 3. Add fresh herbs to veggies and sauté for 1 min. Remove from heat and add to potato mixture. 4. Slowly add warm milk to the soup. Add seasonings to taste. Gently heat soup throughout without boiling.
Yield 5-6 servings