I made this soup for supper tonight after a long day at one of the best markets we have ever had. I had local ingredients on hand that could have been used in a variety of ways, but this is what I did with them this time. I was cooking on the fly and don’t even know the exact amounts of everything I used in the soup, but take the uncertainty to heart and do your own thing — just use this as a guide. That’s all a recipe like this is ever supposed to be — only in baking do weights and measures really matter — just ask your grandmother!
- ½ large onion, chopped
- ½ small fennel bulb, chopped
- 2 small carrots, chopped
Cook the above ingredients in 3 Tbsp butter over medium heat until lightly colored; stir in about 1 teaspoon dried thyme until the thyme is aromatic. Sprinkle with ¼ cup flour and cook another 3–5 minutes; gradually add 2–3 cups of chicken or vegetable stock, stirring constantly, and bring to a boil. Cook until mixture begins to thicken; add at least ½ cup of heavy cream or half-and-half. Return to simmer and gradually stir in ½–1 cup grated white or yellow sharp cheddar cheese, essentially to taste.
- 2 large potatoes, cut into large cubes
- 1 small cauliflower, divided into small flowerets
Blanch the potatoes and cauliflower in boiling, salted water for 5 minutes and drain; add to the simmering mixture and thin with more broth or cream until desired consistency.
At this point I added some link sausage which had been cooked and sliced thin. I also could have added some fresh white beans I had on hand, cooked al dente, or I could have used canned. I could also have added other veggies if I had wanted a more complicated vegetarian soup.
There are endless possibilities here — you could even add some color — or you could puree it and make a great bisque. If you make your own stock out of local winter veggies or local chicken parts, you can come closer than I did to an all-local soup. Now if I can just get someone to grow fennel! This amount serves 3 or 4 for Saturday night supper.
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