veggie soup – Sheikah Plate

Alright, guys, I think I’m about to throw you for a loop. After checking recipes, matching BotW photos, and deciding on what I want to make, I’m making a change up to my recipes. Now, I have a Veggie Cream Soup already made. But the BotW photo is much more orange, the Cream of Vegetable Soup is more creamy, and I wanted to make cheese soup. Because, quite frankly, I don’t love Cream of X soup. I utilize it in other recipes to make other things, but I never actually just eat Cream of X soup. So I’m renaming my last veggie soup Cream of Vegetable soup, after all, it’s veggies, cream, and soup. And the new and improved Veggie Cream Soup, is about to follow!

Veggie Cream Soup

Basically, folks, we are making cheese soup. And while I have photos one way, I’d really like you all, please, to follow what I say, not what I show! It’ll make sense when I start describing what’s going on.

Start by chopping all the veggies up into lovely bite-size pieces. Carrots, broccoli, and cauliflower can go into a bowl together, but keep the onions separate. When everything is diced heat a heavy-bottom pot (or, I guess, any pot) and add all the butter but 3 tablespoons. Add the onion and saute for 1 minute. Then add the other veggies and saute for 2-3 minutes, until shiny and starting to soften.

Here’s that part where you get to ignore what I’ve done and pay attention to what I say! I have you add the extra butter and flour to the sauteed veggies, but the roux really struggled to come together, and without a solid roux, the likelihood that your cheese will break is pretty high. And, for me, I can handle that, but I don’t want that for you people at all!

So now we’re just going to remove the veggies and put them in a bowl. Then, add the 3 tablespoons of butter, melt it down, add the flour slowly, and make a nice roux by whisking continuously. I have photos from the old Veggie Cream Soup… Pretend like they’re from this recipe.

Add the milk 1 cup at a time and whisk until completely mixed. This’ll thicken the milk. Continue with the remaining milk. Then add the cream and chicken or vegetable stock (your choice to make this vegetarian!) and stir in the veggies, salt, and pepper. We don’t add a lot of salt because the cheese is salty, so don’t be tempted to add more. It’ll feel bland at this step.

Here’s the next step, and it’s an important one for winding up with a nice, smooth soup instead of a cheesy broken mess. Don’t let the soup boil. It should simmer, barely bubbling, to cook the veggies, but it shouldn’t boil. Keep an eye on it. If it boils you may not get a great soup.

Simmer it for 10ish minutes, or until the veggies are tender and delicious! Then remove from the heat and let it sit for a few minutes until it cools slightly. This is like adding chocolate to cream – if you do it while it’s too hot the fat will break out and won’t be able to reform properly, so you end up with a mess. Cheese into hot things is the same. So once it’s cooled slightly, add the cheese, 1 cup at a time, and stir until smooth and creamy. And then eat it all while you can – you won’t really feel like stopping!

Link’s Veggie Cream Soup:

- Fresh Milk
- Rock Salt
- Any Carrot or Pumpkin

Veggie Cream Soup

Servings: 4
Time: 35 minutes
Difficulty: easy
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A creamy cheese soup with broccoli, cauliflower, and carrots.

Ingredients

1 large broccoli crown – 1/2 head cauliflower – 3 medium carrots – 1 small onion – 1/3 cup plus 3 tablespoons butter – 1/3 cup all-purpose flour – 4 cups milk – 1 cup vegetable or chicken stock – 2 tablespoons heavy cream – 1 teaspoon kosher salt – 1/5 teaspoons black pepper – 3 cups sharp cheddar cheese

Directions

Chop the carrots, broccoli, and cauliflower into bite-size pieces. Place these into a bowl. Dice the onion and keep separate. 2. Heat a heavy-bottom pot on medium and add all the butter but 3 tablespoons. 3. Add the onion and saute for 1 minute. 4. Add the other veggies and saute for 2-3 minutes, until shiny and starting to soften. 5. Remove the veggies and put them in a bowl. 6. Add the 3 tablespoons of butter, melt it, and add the flour slowly. Make a roux by whisking this constantly until thickened and yellow. 7. Add the milk 1 cup at a time and whisk until completely mixed and thickened. 8. Add the heavy cream and chicken or vegetable stock, stir in the veggies, salt, and pepper, and stir until combined. 9. Simmer the soup, barely bubbling, to cook the veggies, about 10 minutes. 10. Remove from the heat and let it sit for a few minutes until it cools slightly. 11. Add the cheese, 1 cup at a time, and stir until smooth and creamy. Serve hot.

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 Soup

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:

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.

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!

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
Time: 1 hour
Difficulty: moderately easy
Print

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

If using fresh herbs, strip the oregano and thyme from their stalks and finely dice the chives. Set aside.
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.
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.
While the vegetables are simmering thaw the peas and drain the corn and peas. Set aside.
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.
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.
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.