| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 2 large fresh bay leaves
- 1/4 cup EVOO
- 3 to 4 cloves garlic, chopped or grated
- 2 carrots, thinly sliced
- 2 ribs celery with leafy tops, cut into 1/4-inch dice
- 2 leeks, halved and sliced into 1/4-inch pieces
- 2 parsnips, thinly sliced
- 2 medium starchy potatoes, peeled and cut into 1/2-inch dice
- 1 bulb fennel, cut into 1/4-inch dice
- 1 small butternut squash, peeled and cut into 1/2-inch dice
- Salt and freshly ground black pepper
- Bundle of fresh herbs such as parsley, sage, thyme, marjoram or rosemary
- 1/2 cup dry white wine
- 2 cups chicken or vegetable stock
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- Freshly grated nutmeg, to taste
- 4 tablespoons butter
- 2 tablespoons EVOO
- 2 large cloves garlic, crushed
- 4 cups diced stale white peasant-style bread
- 1 cup grated Parmigiano-Reggiano
Instructions
- For the creamy winter vegetable soup: Heat the EVOO in a large soup pot or Dutch oven over medium-high heat. Add the garlic, carrots, celery, leeks, parsnips, potatoes, fennel and squash as you chop them and sprinkle with some salt and pepper. Nestle the bay leaves and herb bundle into the vegetables, partially cover and cook until softened, stirring occasionally, 10 minutes. Pour in the wine and reduce until almost evaporated. Then add the stock, bring to a boil and then turn down to a simmer. Meanwhile, melt the butter in a medium saucepan over medium to medium-high heat, and then whisk in the flour 1 minute. Whisk in the milk and season with salt, pepper and nutmeg. Cook until the sauce thickens enough to coat the back of a spoon. Pour the thickened milk mixture into the simmering vegetable soup, stir to combine and simmer a couple of minutes. For the cheesy croutons: Preheat the oven to 350 degrees F. Heat the butter and oil in a large skillet over medium to medium-high heat. Stir in the garlic 1 minute, and then add the bread and toast until golden, stirring occasionally. Transfer to baking sheet and dress with the cheese. Bake to set the cheese and further dry out the croutons, 10 to 12 minutes. Remove the herb bundle and bay leaves from the soup and serve with the croutons.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 725 |
| Total Fat | 42 g |
| Saturated Fat | 19 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 9 g |
| Sugar | 17 g |
| Protein | 23 g |
| Cholesterol | 72 mg |
| Sodium | 1371 mg |
Reviews
Delicious! I’ve made the recipe as-is and it’s great, but usually leave out the fennel to avoid the strong anise flavor. I also use a handheld immersion blender on half of the vegetables right before adding the milk mixture – makes it much creamier and heartier and requires less milk.
Delicious and I didn’t have fresh herbs but used dried Parsley and Marjoram and a bit of nutmeg instead. It turned out very yummy…I kept smiling while eating it! I didn’t do the crotons just got some great bread at store…
I followed the recipe exactly and it was delicious!!! I wouldn’t change a thing. It’s a definite “do again”!!!
Very good! Even my picky about vegetables husband loved it! Will make this again!
I made this soup last night and it was awesome. Had to use almond milk, all I had on hand, so fewer calories and to mask any almond flavor I added a bit of Knorr’s Chicken Bouillon, it was fantastic!!!! Really good! It was really good when I tasted it before I added the creamy part too, so either way, great soup.
A very good winter soup! Replaced the fennel bulb by a similar size celeriac root, because that’s what I had on hand, and used 1/2 squash, because I felt a whole one would overpower the dish. Reversed the milk to stock ratio, and replaced the wine by stock, to meet my tastes. But instead of said directions, I thoroughly mixed 2-3 tbl. spoon flour in the milk and used it as a slurry (I was pressed for time, but I added 1/3 c. old-fashioned oats too, because I new it would turn out great. I served it simply as is, with a sprinkling of shredded blue cheese. Homey, rustic and, out of this world. Thanks Rachel!
This is one of those great recipes that lend themselves to mix and match. Couldn’t get fennel so used some crushed fennel seeds. I also added some cubed chicken. The fresh herbs and vegetables, the nutmeg all made this terrifically subtle and the cream made it rich. Really good.
Great recipe – easy to put together. The combination of vegetables gave it a good flavor, it was creamy without being heavy yet it was filling. Healthy with all the vegetables and because there is no heavy cream in it. Nice after a glass or two of wine (the same wine used in the recipe? even though I didn’t have wine and put in some light beer instead, and it still came out great! Thanks Rachel.
Sooo Good! I actually deleted the “creamy” (going lower calorie part and it was amazing! I used fresh thyme, sage, parsley, and bay leaves! Can’t wait for my lunch break tomorrow!
I followed the recipe 100% and it was excellent. I would not change a thing.