This recipe might be called “Clean Out the Vegetable Bin” or “Chop ’til You Drop,” but Creamy Winter Vegetable Soup is the name Rachael Ray gave it on Food Network, so that’s the name for the blog, too. The link is here. Yes, there is a fair amount of peeling and chopping required, but we did put many of the vegetables in the refrigerator to good use.
We modified the recipe as follows: 4-6 cups of chicken stock as opposed to the 2 cups the recipe calls for; we added chicken stock as we thought necessary as the soup simmered. We simmered the vegetables in the chicken stock for 3-4 hours before adding the flour-milk mixture for thickening. In turn, we reduced the milk to ¼ cup heavy cream and ¼ cup skim milk. We also added double the amount of potatoes, so we needed less of the cream/milk mixture to thicken the soup. Finally, as we usually do, we cut the amount of extra virgin olive oil and butter roughly in half.
Likewise, we can’t comment on the cheesy croutons, because we didn’t make them. Even without the croutons, the results were yummy! (P.S.: Both of us agree, this recipe would NOT be better with chicken or other meat added.)