Amish Snow Day Soup (Print View)

Tender vegetables simmer in a savory broth with cream and thyme, creating a cozy, velvety soup that warms you on cold days.

# Components:

→ Vegetables

01 - 1 medium onion, diced
02 - 2 cloves garlic, minced
03 - 2 medium carrots, sliced
04 - 2 stalks celery, diced
05 - 1 bell pepper, chopped
06 - 3 medium potatoes, peeled and diced
07 - 1 cup corn kernels
08 - 1 cup green beans, chopped

→ Broth & Dairy

09 - 6 cups vegetable or chicken broth
10 - 1 cup heavy cream

→ Herbs & Seasoning

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 1 bay leaf
14 - Salt and pepper to taste

→ For Cooking & Garnish

15 - 1 tablespoon olive oil
16 - Fresh parsley, chopped

# Method:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add carrots, celery, and bell pepper. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
04 - Stir in potatoes, corn, and green beans until combined.
05 - Pour in broth. Add thyme, rosemary, and bay leaf. Bring to a boil, reduce heat to low, and simmer for 20-25 minutes until vegetables are tender.
06 - Remove bay leaf. Stir in heavy cream and cook for 5 minutes until heated through.
07 - Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

# Expert Advice:

01 -
  • The combination of heavy cream and fragrant thyme creates a rich, velvety texture.
  • It is an easy-to-follow recipe that yields six hearty servings in under an hour.
  • The versatile base allows you to use up whatever leftover vegetables you have on hand.
02 -
  • Always remove the bay leaf before serving to avoid its tough texture.
  • Taste the soup after adding the cream to adjust the salt and pepper levels to your preference.
  • Check the labels of your broth and cream to ensure they meet your specific dietary and allergen requirements.
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