Andy wouldn't care if he never had another bowl of soup in his life, whereas I could eat soup every day and never tire of it. I frequently have it as an appetizer when we go out to eat, and I do make it at home for myself—although not as often as I'd like. (So far the kids aren't interested either.) I just came across two really wonderful soup recipes that I'd forgotten about; I haven't made either yet this winter. And I just realized that both will be ideal candidates for my new immersion blender!
1. This is a very creamy asparagus soup that has no cream:
Melt 2 Tbsp. butter in a large pot over medium heat. Add 2 medium onions (chopped) and 2 medium leeks (white and pale green parts only, chopped); saute until tender, about 15 minutes. Add 6 cups low-sodium chicken broth and 2 lbs. asparagus (ends trimmed, each stalk quartered); simmer until asparagus is tender, about 15 minutes. Puree soup in blender in batches. Return to pot. Season with salt and pepper. [Update: Oops! Just realized that I already posted this recipe, almost exactly one year ago today! I guess it's just soup season again....]
2. Here's a nice variation on chicken vegetable soup:
Put a large chicken and an extra pound of wings in a big pot, cover with water, and bring to a boil. Add 1 sweet potato, 3 onions, 3 parsnips, 2 turnips, and 12 carrots (all peeled and quartered) and boil gently for an hour and a half. Then add 6 celery stalks (quartered) and a handful of parsley and boil for another 45 minutes. Then remove the chicken and toss it (it will be completely useless by then). Purée all the veggies until thick and chunky and return to the well-reduced stock.