Amish Snow Day Soup (Print version)

Hearty vegetables in creamy broth with aromatic herbs for comfort on cold days.

# What You Need:

→ Vegetables

01 - 1 medium onion, diced
02 - 2 cloves garlic, minced
03 - 2 medium carrots, sliced
04 - 2 stalks celery, diced
05 - 1 bell pepper, chopped
06 - 3 medium potatoes, peeled and diced
07 - 1 cup corn kernels, fresh, frozen, or canned
08 - 1 cup green beans, chopped

→ Broth & Dairy

09 - 6 cups vegetable or chicken broth
10 - 1 cup heavy cream

→ Herbs & Seasoning

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 1 bay leaf
14 - Salt and pepper to taste

→ Cooking & Garnish

15 - 1 tablespoon olive oil
16 - Fresh parsley, chopped for garnish

# How To Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add carrots, celery, and bell pepper. Cook for 5 to 7 minutes, stirring occasionally, until vegetables begin to soften.
04 - Add potatoes, corn, and green beans. Stir to combine thoroughly.
05 - Pour in broth and add thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low and simmer for 20 to 25 minutes until vegetables are tender.
06 - Remove bay leaf and stir in heavy cream. Cook for another 5 minutes until heated through.
07 - Taste and season with salt and pepper as desired.
08 - Ladle soup into bowls and serve hot, garnished with fresh parsley.

# Expert Tips:

01 -
  • It uses whatever vegetables are hiding in your crisper drawer, so nothing goes to waste.
  • The cream adds richness without making it heavy, just enough to feel indulgent.
  • It tastes even better the next day when the flavors have had time to settle in together.
  • You can have it on the table in under an hour, even on your busiest evenings.
02 -
  • Don't skip the step of cooking the vegetables before adding the broth, it deepens the flavor in a way that matters.
  • If you add the cream while the soup is boiling, it can curdle, so always reduce the heat first.
  • The soup thickens as it sits, so if reheating leftovers, thin it with a splash of broth or water.
03 -
  • Cut all your vegetables about the same size so they cook evenly and you don't end up with mushy carrots and crunchy potatoes.
  • If you want a thicker soup, mash some of the potatoes against the side of the pot before adding the cream.
  • Fresh thyme instead of dried will make the soup taste brighter, just use about three times as much.
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