Olenick House Rules

Cream of Ridiculously Healthy Soup with Brie Croutons

Basket full of fresh vegetables in the backyard garden.

Warm and hearty soups during the cold, winter months are some of our favorite meals to make together. Especially when they are accompanied by a loaf of fresh, crusty bread, hot out of the oven. (This recipe is just as comforting and delicious in the warmer months too, though) To balance out the caloric heaviness of this time of year, Darren and I thought this would be perfect as most of these ingredients can be found in our harvested collection of veggies from the garden. Canning or freezing your summer and fall harvests is a fantastic way of being able to continue enjoying the fruits of your labor even when the plants and trees outside are fast asleep.

Ingredients

Soup

  • 3 tbsp butter
  • 2 leeks, chopped
  • 2 celery stalks, chopped 
  • 2 large carrots, chopped
  • 1 tsp of nutmeg
  • 4 large red potatoes, peeled and diced (about 3 cups)
  • 3 cups vegetable or chicken broth
  • 1 pkg (300 g) fresh spinach
  • 2 cups water
  • 1 1/2 cups whipping cream
  • Salt and pepper to taste

Brie Croutons

  • 1 fresh baguette
  • 2 oz (60 g) canadian brie
  • Butter or margarine

Directions

Soup

  • In a large pot, melt butter over low heat
  • Once butter has melted, add leeks, celery, carrots and nutmeg. Cover pot and allow to cook down, stirring occasionally
  • Add potatoes and broth. Stir to combine then re-cover
  • Raise heat to medium-high and bring to a gentle boil. Let roll for about 3 minutes
  • Reduce heat to medium-low and simmer for 30 minutes or until potatoes are soft
  • Add spinach to pot band allow to wilt. Stir to combine
  • Transfer veggie mixture to blender, in small batches at a time, and puree until smooth. If need be, add a small amount of water to blender (no more than 1/4 cup) to aid in puree process. Once each batch is pureed, transfer to a large bowl
  • When entire vegetable mixture is pureed, pour all back into large pot
  • Add whipping cream and stir to combine. Leave pot on medium-low heat until it begins to steam
  • Salt and pepper to taste

Brie Croutons

  • Set oven to broil
  • Cut 2-3 slices of baguette for each serving
  • Apply a thin layer of butter or margarine to each slice
  • Place buttered slices on a cookie sheet and place sheet on bottom rack of oven until just brown
  • Remove from oven and let rest while the brie is prepared
  • Slice brie with a sharp knife into 1/4 inches thick pieces. Cut each long slice of brie in half and place both halves on each slice of baguette
  • Place the cookie sheet back under the broiler on the bottom rack for 1 minute
  • Once cheese is melted, remove tray from the oven.
  • Ladle soup into bowls and top each bowl with 2 or 3 croutons.

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