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Gypsy Vegetable Soup

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Directions

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In the family soup pot, sauté your mirepoix of onions, carrots, celery and leeks in olive oil, butter, or coconut oil. Add a tablespoon of Herbes de Provence, salt and pepper. Once the onions are translucent, add bouquet garni, Parmesan rind, potatoes, chicken stock, and simmer until your potatoes are soft.

Turn off the heat and fold in zucchini, spinach, peas, parsley, and parmesan cheese and let simmer for a couple of minutes. The beauty of the soup is that it retains its bright green color. Green vegetables should be al dente. Remove Parmesan rind and bouquet garnis.

Transfer soup to the blender and puree until perfectly smooth. Add salt and pepper, a swirl of olive oil or truffle oil and fresh ground pepper. Garnish with Parmessan, croutons and toasted almonds. Split a baguette in half open-faced on a baking sheet, butter it, sprinkle your favorite cheese, a little Kosher salt & pepper, and toast until crisp.

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2 LEAKS, CLEANED OF SAND AND ROUGHLY CHOPPED

2 CARROTS, PEELED AND DICED

1 ONION, ROUGHLY CHOPPED

4 RIBS OF CELERY, WASHED AND ROUGHLY CHOPPED

3 IDAHO POTATOES, WASHED AND PEELED

A BOUQUET GARNI (2 BAY LEAVES, A COUPLE SPRIGS OF FRESH THYME TIED IN TWINE FOR EASY REMOVAL)

RIND OFF THE BLOCK OF PARMESAN REGGIANO

1 CUP GRATED PARMESSAN

1 QUART CHICKEN OR VEGETABLE STOCK, AND IF NEED BE, AN ADDITIONAL 1-2 CUPS OF DISTILLED WATER

2-3 LARGE ZUCCHINI OR 1 PACKAGE OF BABY ZUCCHINI WASHED, LEAVE SKIN ON, ROUGHLY CHOPPED

1 CUP OF CHOPPED ITALIAN PARSLEY

1 BAG OF FRESH SPINACH

2 BAGS OF FRESH ENGLISH PEAS

1 TBSP. HERBS DE PROVENCE

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