Hi friends! Colette here. As we mentioned earlier this week, Suzie is recovering from surgery and is on a soft food diet for the next six weeks. So, I thought now would be the perfect time to share one of my favorite soup recipes. This recipe is my Aunt Kari’s – she makes it on Christmas eve for her family, and let me tell you, it’s a winner! It’s got such great flavor, and even though it’s pureed, it’s a very hearty, filling soup. And whenever we make this, my dad likes to add a splash of Saucy Mama Hot Wing Sauce to give it a kick (much to my mother’s chagrin…)! I highly recommend this soup, and if you’ve got other recipes that our Suzie “Saucy Mama” may enjoy, please share!
Aunt Kari’s French Vegetable Soup
Ingredients:
¼ cup butter
1 bunch green onion, sliced
(Also great substituted with leeks,
or a combination of the green onion and leeks)
1 cup celery
½ lb mushrooms
2 medium potatoes, diced
1 medium turnip
4 cups chicken broth
½ tsp. marjoram leaves
2 tsp lemon juice
½-1 tsp salt
¼ tsp pepper
1/3 cup whipping cream
Directions:
Saute onion, celery, and mushrooms in butter until soft. Remove from heat and set aside.
In large pot, add broth, potatoes, turnip, and marjoram. Bring to boil, cover, and gently cook until potatoes and turnips are tender. Add onion, celery, and mushroom mixture.
Strain vegetables and puree with an immersion blender, or regular blender if you do not have an immersion blender.
Stir in lemon juice, salt, pepper, and cream. Reheat but do not boil.
