Genève’s Kitchen

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Super Simple Soup

May 21st, 2006 · 5 Comments

leek soup.jpgThis little soup recipe is a testament to the fact that sometimes the best things in life are indeed the simplest. My Aunt Susanne in Switzerland made a simple fennel soup for me when I was sick and it was such a comforting nutritious meal. (Apparently fennel is very soothing for one’s stomach.) I now make this soup quite frequently sometimes substituting the fennel for leeks. Either way you’ll be surprised at how only a few ingredients can make such a quick and delicious soup. When I make this soup I always plan on having leftovers so that I can freeze some for another time.In addition to being a fantastic soup served piping hot it is also fantastic served room temperature or slightly chilled on a hot summers day. A great accompaniment to this soup are some open-faced sandwiches. This makes a great appetizer too.

Leek Soup (or Fennel Soup)

4 Medium sized leeks (or 4 medium sized fennel bulbs)
Vegetable bouillion (follow package for the ratio of water/bouillion as the amounts can vary from one brand to another – I use Knorr vegetable bouillion cubes – and I actually use a little less than they recommend: 1 1/4 cube for 5C water)
5 C water
3 Garlic cloves – peeled
Salt/Pepper to taste

1) Chop and prepare the vegetables – if using leeks I like to chop them and then let them soak in a big bowl of water so that any sand or dirt will sink to the bottom. I usually chop these vegetables into ½ inch pieces. (If you’re unfamiliar with leeks or fennel I explain them in a recent post, California Roastin’.) I add the vegetables to a big pot filled with water, bouillion and the garlic. Bring it up to a boil with the lid on and then let it simmer with the lid off. Allow to simmer for about a half hour. When the veggies are soft (use a fork to test) then they are ready to be blended.

2) If you have an immersion blender this is a great time to use it. I don’t have one so I use a ladel and carefully fill a regular blender with as much of the soup as possible – being sure to leave several inches near the top so that you don’t risk any spillage once you start blending. You’ll want to blend this until you get a nice smooth consistency but not so smooth that it’s totally pureed mush. I think it adds a nice contrast to have some of the texture of the vegetable rather than have it be completely pureed.
You may find that you have to do this blending step in several stages if you can’t fit all the soup in the blender at once. You can use a big bowl to pour the already blended portion while you add the rest of the soup from the pot to the blender. Once you’ve blended all of the soup add it back into the original pot and heat it when ready to serve. If you want to serve it chilled then you can store it in a bowl in the fridge. Or, if you plan on saving some of the soup for a much later time, you can freeze it.


Tags: Appetizers · Comfort Food · Entertaining · Soup

5 responses so far ↓

  • Sherri // May 21, 2006 at 5:34 pm

    Looks very good. Love the napkin….how crate & barrel catalogue :) !I just tried fennel this week @ Craftsteak in NYC. It was very good !

  • Ivonne // May 21, 2006 at 6:40 pm

    I couldn’t agree more, Geneve! What a lovely soup!

  • AdamD // Jun 16, 2006 at 9:05 pm

    I’ve recently taken to making split pea soup because I realized how remarkably easy it is. If you have a couple hours to spend within sight/sound of the kitchen, you’ll soon have soup. Plus, the smell is great.

    Anyhow, this soup is even easier. I’m amazed how few ingredients it takes.

  • Geneve // Jun 17, 2006 at 12:38 am

    Umm…split pea soup. I agree, soup is ridiculously easy and it is amazing how so few ingredients can create such depth of flavor.

  • Meghan // Oct 16, 2006 at 10:35 pm

    This looks great! And so easy. I am going to try this one tomorrow. The only thing I’d have to replace is the boullion (allergy to MSG). ‘Imagine Organics’ brand of vege or chicken broth is really delicious and flavourful (and MSG free) if you are ever looking to try something else.