Veggies Cream Soup and New Year Resolutions

Veggies Cream Soup and New Year Resolutions

I’m back!  But this time I’m not just attempting to be back because I’ve made a goal/new year resolution to get back into this.  I’ve never really been a resolutions kind of girl.  I’ve always had the opinion that if you have a goal then start now, don’t wait for the new year and risk losing momentum before you’ve even started!  But this year (mostly because of timing, partly because of my intense need to organize everything perfectly to fit in time grids) I’ve decided to start my very own set of resolutions.

One of my best friends from high school started making goals in sets of 4 and I think it’s incredibly clever to do it this way!  It gives you enough to make changes in every aspect of your life, but not so much that you give up.  They are goals in mental (i.e. knowledge), spiritual, physical, and social health.  So what are my goals, you ask?  They are:

Mental/Wisdom: Master all the Tartine and Tartine No. 3 bread recipes

Spiritual: Actually, I don’t really want to share this here, as it’s pretty personal and would take a very long time to explain.  But suffice it to say that I have one!

Physical: The proverbial “Get Healthy”, but I actually have a plan for how to do this, so it’s not just a plea in the dark

And last but not least, Social, the reason I’m boring you with all of this: My goal is to improve my blog and my community here by being more regular in recipes, in the quality of my work, and being committed to the schedule I’m about to propose.  They always say you’re more apt to accomplish goals if you tell people what they are so this is me requesting that you hold me accountable!  The new sort-of-schedule is going to be:

A new recipe each week

One “Thankful” recipe per month

One Gaming Thoughts post per month

And, potentially, if I’m able to keep all those other posts regular, one collaboration per quarter.

Yeah, it doesn’t seem like a lot, but it’s a schedule I think I can stick to and a schedule I feel comfortable making a commitment to.  Also, there will be an element of surprise to it all, since I’m not specifying posting days this time!  Let’s see if that works and if it does maybe I’ll go back to specific days…  So hopefully you guys can help me stick this goal through and I hope this will produce a better blog for you to give your limited time to and a better chance for me to be a part of your community!

And now, after all that, your recipe.

Veggie Cream SoupHeader and Meter

ingredients photo

Lets start with stripping the herbs and cutting up all the veggies.  When you’re using fresh herbs they need to be taken off the stems.  This can seem incredibly daunting but i promise, it’s actually not that bad.  If you’re using dried herbs, just skip this step and move on!  Start by washing (obviously) and shaking dry the herbs as much as you can.  Place the edge of your knife against the herb stem below the leaves, tight, but not cutting through.  Once you’re in place simply pull the stem and drag the leaves along the blade of the knife.  Don’t move the knife, just the stem.  The leaves will strip off and the stem will pull through!  Easy peasy!  Any more questions, just watch this video:

Strip the herbs

Next, we cut the vegetables.  Just slice and dice them into bite-size chunks, larger or smaller depending on your preferences.  I prefer large chunks.  I feel like you get a better flavor from them!

Once everything is prepped add a tiny bit of butter (or oil) to a pan with some height.  We are going to be simmering in it later, so we want to make sure there’s enough room for the liquid.  Start by frying the onion until it’s tender and opaque.  Then add all the fresh veggies and saute for about a minute or two, just until they are all shiny.  And guys, I know my photos have the zucchini added at this step.  My advice, don’t follow the photos!  While it was easy, it made the zucchini a little overcooked, which is not what we’re going for.  We’ll add it later.  Promise.

Add broth to the veggies

Once everything is nice and shiny add the vegetable broth and simmer for about 15 minutes.  We want everything nice and tender before we add it to the sauce!  If you’re using fresh peas and corn (because it’s summer or you’re very lucky) go ahead and add them to the simmering veggies.  If not, I used frozen peas and canned corn.   I like the taste of canned corn better in soup, but you can use frozen if you prefer.  While your fresh veggies are simmering just heat up the peas and corn.  Make sure all the water is drained and set them aside for later.

Next, we make a roux.  We talked about the pitfalls of making a roux when we made Fish Pie, so I won’t go over them in detail again.  Let’s just do the basics.

Melt your butter in a heavy-bottomed saucepan over medium heat.  Wait until the butter is completely melted and bubbly.  Once it is, whisk in half the flour.  Once all the flour is incorporated and the mixture starts to melt and become a bit liquidy again add the remaining flour.  Whisk is continually until it starts to melt again.  Whisk constantly for 2 minutes until your roux reaches the blond stage.

Once your roux is ready we start slowly adding the milk.  Add about half the milk at a time.  The roux may ball up on itself when you do but just keep whisking and it’ll sort itself out!  Whisk until the mixture is homogeneous and slightly thick.  Add the remaining milk and repeat.  If the mixture is too thick you may have added too much flour.  Add regular milk until it reaches a gravy-like consistency.

Once your sauce is ready simply add all the veggies (including the zucchini, peas, and corn at this point!), herbs, and remaining broth to the sauce, stir until well combined, and let it simmer for 10-15 minutes to allow the flavors and spices to combine!  If you skip this part the herbs won’t have done their job and it’ll be a bit bland.  Be patient.  It’ll be worth it!

close up of stew

P.S. I don’t recommend adding a raw carrot at the end… The price we pay for matching photos, right?

Link’s Veggie Cream Soup

    • Fresh Milk
    • Rock Salt
    • Any Carrot or Pumpkin

Veggie Cream Soup

  • Servings: 8-10
  • Difficulty: moderately easy
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Vegetables in a thick, creamy soup


Ingredients

  • 3-4 medium carrots
  • 2 medium zucchini
  • 1 head cauliflower
  • 1 small onion
  • 1 15 oz can of corn
  • 2 cups frozen peas
  • 1.5 tablespoons fresh thyme (or 3/4 tablespoon dried thyme)
  • 1.5 tablespoons fresh oregano (or 3/4 tablespoon dried oregano)
  • 1 tablespoon fresh chives (or 1/2 tablespoon dried chives)
  • 1.5 teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon butter
  • 1/4 cup flour
  • 3 cups milk
  • 3 cups vegetable broth

Directions

  1. If using fresh herbs, strip the oregano and thyme from their stalks and finely dice the chives. Set aside.
  2. Slice the carrots and zucchini into large, bite-sized pieces. Remove the stalk and leaves of the cauliflower and chop into large bite-sized pieces. Dice the onion.
  3. Add a small amount of oil or butter to a pan and heat on medium until the fat is hot. Add the onion and cook until translucent and tender. Add the cauliflower and carrots and saute until shiny. Add all the vegetable broth and simmer for 15 minutes.
  4. While the vegetables are simmering thaw the peas and drain the corn and peas. Set aside.
  5. Begin the roux by melting the butter in a heavy-bottomed saucepan over medium heat. When the butter is completely melted and bubbling whisk in half the flour.  Whisk continually until all the flour is incorporated and the mixture starts to melt and become a bit liquidy again. Add the remaining flour and repeat. Once all the flour is incorporated whisk constantly for 2 minutes until your roux reaches the blond stage.
  6. Slowly add half the milk and whisk until the mixture is thick.  Add the remaining milk and whisk until the mixture has thickened to a gravy-like consistency.
  7. Add all the simmering vegetables and broth, corn, peas, zucchini, herbs, salt, and pepper to the sauce and stir until well combined. Bring to a simmer and allow to simmer for 10-15 minutes to allow the flavors and spices to combine.

Glazed Veggies

Glazed Veggies

I seriously underestimated the amount of fun and lack of free time I would have on my vacation last week.  I suspected that, since I had to be back to the hotel by 9ish to put my small child down for bed I would have plenty of time to write a blog post in the evening.  What I did not account for was the extremely late nights and loads of fun my family would have staying up till 12 or 1 each night playing card games.  Never underestimate the hilarity of a game like Balderdash at midnight when all the adults are exhausted but cant. stop. playing.

But that serious fun does mean I missed a lot of posts!  I’m sorry!  And after I specifically made two recipes the week before in order to not miss a week…  So thanks for your patience, thanks for the continued support and follows, and let’s get on with the show!

Glazed Veggiestime and difficulty meter

Guys, this recipe is super easy but super delicious.  That makes it a win-win, right?

glazed veggies ingredients

First we chop the veggies and, if you’re feeling bold, chop and mince the fresh herbs.  If you’re not feeling bold, no worries, this recipe is equally awesome for all types.  Just measure out those herbs and get them handy because, frankly, herbs of all sorts look pretty.

Start boiling the tiny, finger height portion of water in a nice, deep pot.  If you haven’t noticed I’m super exact with my measurements… Just check out this post for proof…

Add carrots to boiling water

Once it’s boiling add the carrots and cover with the lid.  We want this to boil for 7-9 minutes, depending on how full your pot is, or until the carrots are “crisp-tender”… Who makes up these cooking terms, anyway?  For those of you who can’t guess based on the name, crisp-tender means the stage after raw but before mushy.  It’s a pretty big ballpark, you can’t really miss it unless you’re being negligent.  And you’d never be negligent with carrots, would you?

Steaming carrots

Remove the carrots, drain the water, and put the pot back on the heat.  Add the honey and butter until they melt together.  Add your herbs and carrots back in and stir until the carrots are coated and the herbs are a little fragrant, about 2 minutes.  Serve warm!

You wanna know how to best use this recipe?  Add it as a side to either the Salt-Grilled Prime Meat or the Salt-Grilled Meat.  That’s what I did and it made for one amazing meal!

close up of carrots

Link’s Glazed Veggies

    • Any Vegetable
    • Courser Bee Honey

Herb Glazed Veggies

  • Servings: 4
  • Difficulty: easy
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Carrots glazed with honey and fresh herbs


Filling

  • 1 lb carrots
  • 1.5 tablespoons butter
  • 2 tablespoons honey
  • 1-1.5 tablespoons kosher salt
  • 1-2 teaspoons pepper
  • 1.5 tablespoons fresh thyme (or 1-1.5 teaspoon dried thyme)
  • 1.5 tablespoons fresh oregano (or 1-1.5 teaspoon dried oregano)

Directions

  1. If you use fresh herbs wash and then mince the herbs. Use a very sharp blade to mince in order to prevent bruising. Mix both the thyme and sage together and set aside.
  2. Cut all carrots equally and evenly to ensure they all cook the same amount and finish at the same time. If you desire, peel the carrots first.
  3. Boil enough water in a 4 quart saucepan to cover the first joint in your finger.
  4. Add carrots and cover the pot. Allow to boil for 7-9 minutes, or until crisp-tender.
  5. Remove carrots and drain pot.
  6. Add honey and butter and allow to melt together. Add herbs and carrots and stir until carrots are completely glazed and the herbs become fragrant, about 2 minutes.
  7. Serve hot.