Amish Snow Day Soup (Printable)

A velvety, creamy soup loaded with tender vegetables and aromatic herbs, perfect for warming up on snowy days.

# What You'll Need:

→ 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, fresh, frozen, or canned
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

→ Cooking & Garnish

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

# How to Make It:

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

# Expert Tips:

01 -
  • It turns whatever vegetables you have into something that tastes like you planned it all along.
  • The cream makes it rich without feeling heavy, and the thyme gives it that earthy warmth you crave when it's cold.
  • You can walk away from the stove and let it simmer while you read or stare out at the snow.
02 -
  • Don't rush the onions at the start, that sweetness they develop makes the whole soup taste better.
  • If you add the cream while the soup is boiling, it can curdle, so turn the heat down first.
  • The bay leaf is easy to forget, but leaving it in is unpleasant for whoever finds it in their bowl.
03 -
  • Cut all your vegetables roughly the same size so they cook evenly and every spoonful has a bit of everything.
  • If you want it thicker, mash a few of the potatoes against the side of the pot before adding the cream.
  • Fresh thyme instead of dried will make the soup taste brighter, just use three times as much.
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