Spicy and Creamy Vegetable Soup
This was kind of a throw together soup with a rough basic guide, but I impressed myself how good it turned out! Makes 10-12 servings, also great leftovers.
1 Lg. Onion, chopped
2 Lg. Carrots, diced
2-3 Stalks of celery, chopped
Handful of fresh chopped parsley
2-3 Zucchini, quarter sliced lengthwise and chopped
2-3 Med. potatoes, peeled and diced
2 Tbsp. EVOO
2 Tbsp. Butter
3 Tbsp. AP Flour
1/2 Cup light or heavy cream
1/2 Cup dry wine wine
1 Bullion cube
1 Tbsp. Zatarain’s spice
3-4 Cups Boiling water
Saute the onion in the oil and butter for 4-5 minutes, add the veggies (hardest to softest with a few minutes of cooking in between) and 1/2 cup of hot water, cover with lid and let cook 15-20 minutes stirring occasionally. Add the seasonings and wine, stir well. Add the flour and cream making sure to coat all of the veggies. When the potatoes and carrots are tender, add half of the soup to a blender with 1-2 cups of water, blend well. Return the blended soup back to the pot and mix with the chunky soup. You can definitely puree all of the soup if you prefer, but I find it to be better when you have some “heartiness” to your soup. Add any remaining hot water to adjust to desired thickness and simmer on low until all flavors are well combined.
Serve with feta or Parmesan and crusty bread!