Back in November and December I held several Stamp A Stacks. I served up three soups with bread and Cesar salad. The soups were huge hits! Several people asked for the recipes. I would love to say that they were old family recipes passed down from generations, each improving as he/she passed it along. Regretfully, there is no great story……just a great soup directly from Pinterest. But hey, someone passed it down, right?
I have made this soup several times this winter and have found that varying the amounts of veggies used will dramatically change the taste and color. For instance, I once decided to just us up all the carrots in the fridge……just as yummy, but definitely a different taste.
Try it out and let me know what you think!
-4 tablespoons butter
-3 Cups chopped carrots
-3 Cups chopped onion
-1 Cup chopped celery
-4 Cups peeled and chopped potatoes
-2 Cups chicken stock
-2 Cups half and half
-1 Cup white wine
-2 Cups shredded Asiago cheese
-6 slices of cooked bacon, chopped (optional)
– in a large saucepan, melt butter and sauté onions, celery and carrots until tender.
-Add chicken stock, wine and potatoes, cover and cook for 20 minutes.
– Stir in half and half and Asiago cheese.
-Use an immersion blender and emulsify soup until creamy. I choose to use a food processor.
– Serve hot. Garnish with bacon, if desired.
When I make this soup, I make it in very large batches and freeze. I wasn’t sure how it would hold, but it did amazingly well.
Over the weekend I will post a recipe for a second soup I served at stamp a stacks this past holiday season. It is a knock off of Olive Gardens Zuppa Toscana–a spicy sausage soup with kale…my kids favorite.