Farmer’s Soup

Note: I rarely actually measure things when I’m cooking, so if the amounts provided don’t look right, by all means, adjust the heck out of them!

Cut carrots, potatoes, and celery into inch long pieces. Quarter the onion and smash the garlic.

Put in a large stock pot, along with chicken stock (I sometimes cheat and use bouillon cubes and water – tastes fine!).

Simmer on medium for about 25 minutes, or until all veggies are tender and cooked through.

Using a stick blender (or your regular blender), puree veggies and stock. Add in the milk (heavy cream if you’re feeling naughty), salt and pepper to taste, and heat through.

I usually throw in some hot pepper flakes with the simmering veggies, but beware: a little goes a long way! I’ve also been known to add butter to the soup – somehow it just feels too healthy without!

This is a very basic recipe that can be easily adjusted. In the fall, I’m dying to throw in some squash. And maybe some bacon (what doesn’t taste better with a little bacon???) It’s good with a bit of zucchini in it, too. I use whatever I have on hand, so it truly is a “farmer’s” soup!