Thursday, November 14, 2013
vegetable soup with dill & lemon
I have made several vegetable soups since the weather has gotten cooler, but this is the first one that has really hit the mark. It's creamy, rich, and comforting, but not heavy, and full of flavor.
1 large russet potato
1 delicata squash
1 small onion, or half of a large one (about 2 cups)
2 stalks of celery, chopped
4-5 garlic cloves, minced
1 heaping cup of frozen lima beans
1/2 heaping cup frozen corn kernels
2 cups chopped broccoli
1/4 cup flour
1/2 cup white wine
5 cups not chicken broth (I used 3 bouillon cubes and 5 cups of water)
1 1/2 tsp thyme - if you have fresh, use that, probably 2 TB worth
salt and white pepper
There's no need to peel the squash or potato. In fact, I think the peeling helps to keep those vegetables from falling apart.
In a large stock pot, sauté the potato, squash, onion, celery, and garlic for about 3-4 minutes in a little bit of olive oil. Stir in the flour and thyme and cook over medium heat, storing to coat the veggies, for a minute or two, then deglaze with the wine and cook until the wine is absorbed, about a minute. Add the broth, broccoli, lima beans, and corn, and bring to a boil. Cover, reduce the heat, and simmer for 15 minutes. Season if necessary. Serve with a good squeeze of fresh lemon juice.