Vegetable Soup. no. 1

This vegetable soup recipe offers a delightful combination of diced vegetables, rice, and aromatic seasonings. The sautéed vegetables contribute a rich, caramelized flavor to the soup, while the rice adds substance and heartiness. Whether you prefer a hearty, chunky soup or a thinner broth, this recipe can be adjusted to your liking.

INGREDIENTS:

• 1 potato, diced into tiny squares
• 1 onion, diced into tiny squares
• ½ turnip, diced into tiny squares
• 1 carrot, diced into tiny squares
• 1 root of celery, diced into tiny squares
• 1 tablespoon of butter
• 2 quarts of cold water
• 1 teaspoon of salt
• 3 tablespoons of rice
• 1 bay leaf
• A bunch of soup herbs (e.g., parsley, thyme, bay leaves)
• Pepper to taste
• Fresh salt to taste
• 1 teaspoon of soup browning (optional)

INSTRUCTIONS:

1. PREPARE THE VEGETABLES: Begin by dicing 1 potato, 1 onion, ½ turnip, 1 carrot, and 1 root of celery into tiny squares.
2. SAUTÉ THE VEGETABLES: In a frying pan, melt 1 tablespoon of butter over medium heat. Add all the diced vegetables except the potato. Sauté the vegetables until they turn a delicate brown, creating a rich and flavorful base for the soup.
3. TRANSFER TO A KETTLE: Scrape the contents of the frying pan into a large kettle or soup pot.
4. ADD WATER AND SEASONINGS: To the kettle, add 2 quarts of cold water, 1 teaspoon of salt, 3 tablespoons of rice, 1 bay leaf, and a bunch of soup herbs (such as parsley, thyme, and bay leaves). These seasonings will infuse the soup with aromatic flavors.
5. SIMMER: Cook the soup slowly over low to medium heat for approximately one hour and a half. This allows the flavors to meld, creating a rich broth.
6. ADD POTATO: After the initial simmering period, add the diced potato to the soup. Continue to boil the soup for an additional twenty minutes or until the potato is tender.
7. SEASON AND OPTIONAL THINNING: Season the soup with pepper and a little fresh salt to taste. If you prefer a thinner soup, you can strain out most of the vegetables and rice. The strained vegetables and rice can be served with brown sauce and placed in individual crust cups, which can be heated in the oven after filling.
8. OPTIONAL SOUP BROWNING: If desired, add 1 teaspoon of soup browning for a deeper color and flavor.

TIPS:

• Customize Your Vegetables: Feel free to tailor this soup to your taste by using your favorite vegetables. You can add peas, green beans, corn, or any other veggies you enjoy.
• Soup Browning: The addition of soup browning is optional but can enhance the color and depth of flavor in your soup. Use it if you want a richer-looking soup.
• Herb Choices: When selecting soup herbs, consider using a combination of fresh herbs like parsley, thyme, and bay leaves. These herbs will infuse the soup with a pleasant aroma and flavor.
• Serving Options: If you decide to strain out most of the vegetables and rice for a thinner soup, the reserved vegetables and rice can be served as a side dish with brown sauce in individual crust cups. Simply heat them in the oven after filling.
• Adjust Seasonings: Taste the soup before serving and adjust the seasoning levels to your preference. Add more salt and pepper if needed.

This vegetable and rice soup is a comforting and hearty dish that’s perfect for cooler days or when you’re looking for a wholesome meal. It combines the goodness of fresh vegetables, rice, and aromatic herbs to create a satisfying and flavorful soup. Enjoy it as a standalone meal or alongside your favorite bread or salad. Customize the ingredients to suit your taste, and savor the comforting essence of homemade vegetable soup.