THE BLOG
04/26/2010 05:12 am ET Updated May 25, 2011

Eating In - A Winter Vegetable Soup

I make lots of soup, especially in the winter. My husband loves a sweet and sour cabbage soup that I make with tomato, onion, carrots and celery. It's incredibly easy and ready to eat in 45 minutes. Tonight I am going to follow a new recipe I got from No Take Out that we posted on Simple Steps. It calls for all sorts of winter vegetables like turnip, rutabaga, potatoes, carrots, apples, and onion, so it's great for any one trying to eat locally and with the seasons.

Potage (Winter Vegetable Soup)
Serves 4
Prep time: 20 minutes
Total time: 45 minutes

Here's the shopping list:

3 fat leeks
2 medium starchy potatoes
2 carrots
1 turnip
2 Jerusalem artichokes (sunchokes) if available
1 rutabaga, if you don't find the Jerusalem artichokes
1 medium yellow onion
1 sweet apple, such as a Jonagold
1 bunch thyme
1 big chunk of great cheese such as Comte, a farmstead white cheddar, aged Gouda or another favorite (or smaller pieces of all of these)
1 or 2 loaves of great, crusty bread

And items needed from the pantry:
Bay leaves
Black pepper
Extra-virgin olive oil
Garlic
Sea salt

I'll be using the detailed cooking instructions, posted on Simple Steps. Curious to find out what it's like. Never have had an apple before in a soup, or don't believe I have. Sounds yummy.