Rachel's Blog: White Soup

Fri, 28 May 2004

I invented a soup last night and it was so darn tasty I thought I'd share the recipe. I call it White Soup for reasons which will soon become apparent.

Ingredients:
sploosh of olive oil
1 onion, chopped
1 leek, chopped
1 parsnip, peeled and chopped
2 potatoes, peeled and chopped (do we see a pattern here?)
1 1/2 cups cauliflower florets (about 1/4 of a head should do it)
enough veggie stock (well, I dunno - water to just cover vegies then throw a cube in!)
salt and pepper to taste (to taste nice to you - actually if you want to be a real smarty pants you can use white pepper, otherwise you'll just have to accept the little black fly specks in your pristine soup)

Method:
Gently fry onion and leek in oil until softened. Throw everything else in and bring to boil. Reduce heat and simmer until all the vegetables are mushy - about 25 minutes. Blend or beat the crap out of the soup with a potato masher. Some grated parmesan on top might be nice if you're into that kind of thing. Have lots of buttered toast for dunking.
Serves 2-3 people, depending on how hungry and who wants seconds.