A yummy and easy soup-just 4 ingredients
I had a few small potatoes in the house so I decided to make some kind of simple soup. I sauteed one whole yellow onion, one big carrot, and three fat green onions (almost leeks but not quite as tough) in EVOO in a small soup pot. After about 10 minutes I added two small potatoes that I had peeled and sliced thin. I let this cook for another 5-7 minutes and then I added some golden chicken broth that I had in the freezer. Instead of using enough broth to make this seem soupy, I used just enough to cover the vegetables, maybe an inch or two more. I let this cook away, covered, along with some fresh thyme, salt and pepper. After about 1/2 hour. I turned the stove off and let the soup cool completely with the lid off. Once cool, I stuck the mixture in the blender and pureed until it was smooth. It tasted so thick and velvety, you would swear I used cream, but no dairy was used at all. Being that I used real chicken broth, it was a little bland (no salted bouillon) for my palate so I stirred in about 1/2 cup of grated Parmigiano Reggiano cheese. This gave the soup that final kick it needed and further enhanced its richness.
I highly recommend this soup for your family on a cold autumn day. I served it in mugs and we all ate it outside while going about our chores. One of my children actually enjoyed it too.