After making this week’s ffwD assignment, I understood why Dorie labeled the soup “spur-of-the-moment”. As soon as the urge arises for something warm and comforting to eat, you can chop up “staple” vegetables, saute them for 15 minutes, and then simmer them in broth for another 20, producing an absolutely delicious soup with minimal effort. The recipe is open to interpretation because any available vegetables you have can be thrown in as well.
The only downside for me making this again is that I rarely have these “staple” vegetables (celery, carrots, and potatoes) on hand, which are the basis for this soup. So, “spur-of-the-moment” it’s not. However, I was able to purchase a pre-assembled bag of “stew and soup vegetables”, which included celery sticks, baby carrots, five small red potatoes, and half an onion! I just chopped everything in the bag and tossed them into the soup. I followed Dorie’s suggestion and pureed a bit of the soup for a velvety, almost chowder-like texture (sans the cream), but I also left part of the soup chunky to see the soup’s ingredients as well. As a garnish, I mixed in some shredded cheddar cheese, similar to a baked potato soup.
This spur-of-them-moment vegetable soup was made as a part of French Fridays with Dorie, a group of bloggers who make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.