Amish Snow Day Soup (Printable)

Velvety vegetable soup with cream and thyme that warms you from the inside out on the coldest winter 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 and Dairy

09 - 6 cups vegetable or chicken broth
10 - 1 cup heavy cream

→ Herbs and Seasoning

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - 1 bay leaf
14 - Salt and pepper to taste

→ Cooking and Garnish

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

# Directions:

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

# Expert Tips:

01 -
  • It clears out your vegetable drawer while creating something that tastes intentional and comforting.
  • The texture is velvety without being heavy, and every spoonful feels nourishing.
  • It comes together in under an hour, but tastes like youve been tending it all day.
  • Leftovers somehow taste even better the next morning, reheated in a small pot while the coffee brews.
02 -
  • Do not skip removing the bay leaf before serving, I once left it in and a guest nearly choked.
  • Add the cream off the heat if you are worried about it curdling, though medium low heat works fine if you stir gently.
  • If the soup feels too thick after sitting, thin it with a splash of broth or water when reheating.
03 -
  • Cut all your vegetables to roughly the same size so they cook evenly and every bite feels balanced.
  • Taste the soup before adding the cream, sometimes it needs a pinch more salt or a grind of pepper to really come alive.
  • If you are making this for a crowd, double the recipe and keep it warm in a slow cooker, it stays perfect for hours.
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