Soup's On!

It's that time of year again -- the days are shorter, the nights are longer, and there is nothing more comforting to come home to than a bowl of good, hearty, home-made soup. (Zoom in on attractive maternal-type lady smiling in drowsy ecstasy as she lifts a steaming bowl to her lips.)

I make all kinds of soups in winter, or rather, one soup with endless variations. It's really just water and whatever vegetables are on hand, in various combinations: onions, shallots, garlic, carrots, turnips, cabbage, celery (and celery root), spinach, squash, potato, broccoli, chard, leeks, mushrooms, pumpkin...well, the list goes on. As a matter of fact, there are very few vegetables that don't make it into my soup (brussels sprouts and beets are among the few rejects). I have even used "mache" lettuce (the dark green clover-looking stuff) but the soup didn't keep as well.

This one is an old stand-by, simplicity itself: leeks and carrots and one potato, boiled in water or stock, with a handful of parsley thrown in at the end. Then I take my Braun handmixer (essential!) and puree the whole thing (leaving some parts a little lumpy), adding salt and pepper and butter or cream or soy cream or mustard (yes! it adds a nice bite) or....nothing at all (the vegetables can speak for themselves). Et voila! Bon appetit!