Golden soup

You can imagine many soup recipes being born out of whatever was on hand at the time being thrown into a pot with broth. This an example of where it all works nicely together, a particularly nice balance and hue.

Golden potage

From “The Cafe Brenda Cookbook” by Brenda Langton and Margaret Stuart

Ingredients

3 tablespoons vegetable oil

1 cup chopped leek, white or light green parts only

8 cloves garlic, chopped

1½ cup chopped sweet potato or winter squash

½ cup chopped parsnip

½ cup chopped carrot

1½ cup peeled and diced potatoes

4 cups broth

1 teaspoon salt

½ cup half and half

1 tablespoon chopped fresh herbs such as thyme or marjoram, or 1 teaspoon dried

Method

Heat oil in a large Dutch oven. Cook leeks and garlic over medium low heat for 5 to 8 minutes or until just starting to soften. Add remaining vegetables and cook for another 10 minutes. Add broth and salt. Bring to a simmer and cook for 30 minutes until vegetables are very tender. Puree soup. Return to pot and add half and half and herbs and cook until warmed through again. 

Rating: Just a lovely soup. Golden and just what you would imagine warm would taste like if warm was a flavor instead of a temperature.