Rachel's Blog: White Soup

Fri, 28 May 2004

I invented a soup last night and it was so darn tasty I thought I'd share the recipe. I call it White Soup for reasons which will soon become apparent.

sploosh of olive oil
1 onion, chopped
1 leek, chopped
1 parsnip, peeled and chopped
2 potatoes, peeled and chopped (do we see a pattern here?)
1 1/2 cups cauliflower florets (about 1/4 of a head should do it)
enough veggie stock (well, I dunno - water to just cover vegies then throw a cube in!)
salt and pepper to taste (to taste nice to you - actually if you want to be a real smarty pants you can use white pepper, otherwise you'll just have to accept the little black fly specks in your pristine soup)

Gently fry onion and leek in oil until softened. Throw everything else in and bring to boil. Reduce heat and simmer until all the vegetables are mushy - about 25 minutes. Blend or beat the crap out of the soup with a potato masher. Some grated parmesan on top might be nice if you're into that kind of thing. Have lots of buttered toast for dunking.
Serves 2-3 people, depending on how hungry and who wants seconds.