Amish Snow Day Soup (Printable Version)

A comforting, creamy soup loaded with tender vegetables, aromatic herbs, and rich broth for cozy winter meals.

# What You'll 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 or frozen
08 - 1 cup green beans, chopped

→ Broth and Dairy

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

→ Herbs and Seasonings

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

→ Cooking and Garnish

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

# Steps:

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. Stir in heavy cream and cook for another 5 minutes until heated through.
07 - Taste and adjust seasoning with salt and pepper as desired.
08 - Ladle soup into bowls and garnish with fresh chopped parsley. Serve hot.

# Expert Advice:

01 -
  • It turns whatever vegetables you have on hand into something that tastes like you planned it all along.
  • The cream makes it feel indulgent, but the simplicity keeps it from being fussy or expensive.
  • Leftovers taste even better the next day when the flavors have had time to settle into each other.
  • Its forgiving enough for beginners but satisfying enough that experienced cooks keep coming back to it.
02 -
  • Do not add the cream until the very end or it can curdle if the soup boils too hard.
  • Cut all your vegetables into similar sized pieces so they cook evenly and you do not end up with mush and raw bits in the same spoonful.
  • Taste before you season, the broth and any additions like cheese or sausage can add plenty of salt on their own.
03 -
  • Use a potato masher to gently crush a few of the potatoes right in the pot for an even thicker, creamier texture.
  • If you do not have heavy cream, you can substitute half and half or even whole milk, though the soup will be a bit lighter.
  • Add a squeeze of lemon juice at the very end to brighten up the flavors and cut through the richness of the cream.
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