Wednesday, January 1, 2014
Chunky Veggie Soup with Gruyere Cheese Toast
Happy New Year! Did you go wild and crazy last night and wake up naked in a public place this morning? The subway is a popular spot for that, here in New York. Brian and I had a few cocktails but it's been many years since I woke up indecent on public transportation. Instead, we woke up in our cozy bed when the first ray of new year's sunshine peeked through our curtains and a 20 lb. ball of fur landed on our heads. Damn, that dog is heavy. I should probably put her on some kind of diet.
1 Tablespoon canola oil
2 Tablespoons all purpose flour
4 Cups low sodium chicken stock
1 Onion, peeled and diced
4 Red potatoes, peeled and diced
1 Large carrot, peeled and diced
1 Cup low fat milk
1 Tablespoon chopped chives
Salt & pepper to taste (I used 1 teaspoon of salt)
Bread, butter and Gruyere cheese
With a slotted spoon, scoop out about half the vegetables and set aside. Using a regular or stick blender, puree the remainder of the soup. If you're using a regular blender, work in small batches so that the hot liquid doesn't ooze out of the machine. Return the vegetables back to the soup pot, add the milk, chives and any additional needed seasoning.
Butter a thick slice of your favorite bread and top with an ounce or two of freshly grated Gruyere cheese. Place on a baking sheet and bake in a 400 degree oven for about 20 minutes until the cheese has melted and the bread is light golden brown. Serve with the hot soup. Makes approximately 8 servings of soup.