Originally posted 2017-01-17 20:00:41.
I love creamy soups, so it seems odd to my brain that I so rarely ever make them. Maybe it’s the caloric content, or the fact there are a few extra steps to making a delicious perfect soup so creamy that you just need to have a something crunchy to go with it. Whatever the reason, I don’t make it near enough, but today, since I did, I’m gonna share with you how I do my favourite soups.
Now, you can do the starter part several different ways, but the way I love the most is slow cooking the veggies together, so they meld and marry into one another slowly and easily, creating layers of flavours that are so complex and yet fit perfectly with one another. If you want to speed things up, you can just use leftovers, boiled/steamed/baked veggies, etc. and mush them all together, but expect a completely different end result.
Slow cooking food gives it time to release flavours that you wouldn’t have if you boil them.
Let us jump into the crock pot and see what goodies we can work with today!
Keep in mind, you’re going to have a lot of different veggies, so you don’t need a lot of one particular ingredient.
What I used today (and yes, it varies from location to season to budget)
- 1 chicken stock cube (you can use a veggie one if you’re going to go 100% vegetarian, but I didn’t have one on hand, so I used what I had available)
- 1 med size (250ml/half cup) container of half/half cream (milk and cream blend)
- 1 entire elephant garlic bulb
- salt and pepper (be generous with these)
- 1 stick of butter (salted)
Veggies (chopped as fine as you like, and depending on your size of crock-pot so that all the veggies fit at the same time) I used:
- 1 large peeled carrot, chopped in thin discs
- 1 celery root, chopped coarsely (if you’ve never had this, it is so excellent!! One of my favourite roots ever!)
- roughly a cup of finely chopped nappa cabbage (that was all that was left in the fridge)
- 6 button mushrooms (all we had left, or I would have added more!)
- 1 whole cauliflower, minus the inner stem, chopped in discs to save space in the crock pot
- 2 spring onions (aka green onions) chopped in discs
- 1 zucchini squash, also chopped in discs
- 1 med size red pepper, chopped thinly
- 1 acorn squash, roughly chopped
Drop the veggies, the butter (I melted it and poured it in because I had barely any space left at that point, and the butter would not have fit otherwise), garlic (roughly chopped, sorry for missing that step earlier), the salt & pepper, and the stock cube into the pot, lid it, and set it on high. You are going to walk away from this for *does some finger math* 5-6 hrs, but check on it ONCE. Have your spoon ready though, and give it a quick turn over around the 3hr-ish mark. Shut it off at the 5hr mark, and let it cool down a bit for the next step. DO NOT remove the lid at this point. Let it cool slowly.
Around the time you’re ready to check it, roughly 30min or so after you shut it off, you’ll want to get your good blender (or if you have a bullet or hand blender only, this might take a lil bit to do – you’re gonna BLEND it allllll up.
You’ll likely have to do this in stages, so try to get as many different veggies out of the pot at once. Blending is an art form unto itself (and I seriously love the colours mix together).
But, this is where the cool part is.
Get the heavy cream (in Canada we call it heavy whipping cream – yes, the stuff that can be dessert topping if you add sugar and whip it up), and SLOWLY add it to the veggies/juice that are in the blender.
Save cream for each time you are doing the blending with more veggies/stock from the pot.
Transfer each blended part into a container or something that will be able to hold all of it temporarily, and then stir that every time you have the new contents blended, until the whole crock pot’s contents are blended. Dump it all back in the crock pot, put it on WARM (or low, but not high again) and prep your bread or whatever side you want to do with this.
Since it’s likely going to come out a soft palest peachy creamy white tone, have something like garlic bread with cheese on the side to have crunch and add a pretty (tasty) compliment to your super supper soup! Perfect for a cold (or in Antigua, rainy) winter evening inside!