Amish Snow Day Soup (Printer View)

A comforting, velvety soup with tender vegetables, savory cream broth, and fragrant thyme. A warm hug for snowy days.

# Components:

→ 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
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

→ For Cooking & Garnish

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

# Method:

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

# Expert Advice:

01 -
  • It transforms humble vegetables into a restaurant worthy soup without any fancy techniques
  • The creamy broth with thyme and rosemary tastes like something grandmothers have been perfecting for generations
  • Everything simmers in one pot, leaving you more time to watch the snow fall
02 -
  • Adding cold cream directly to hot soup can cause it to separate, so let the cream warm slightly on the counter first
  • Do not let the soup boil after adding the cream or it might curdle and lose that silky texture
  • The soup continues to thicken as it sits, so the consistency is perfect the next day
03 -
  • Cut all vegetables to similar sizes so they cook evenly and finish at the same time
  • Taste your broth before adding salt since some brands are saltier than others
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