This recipe is adapted from my very first cookbook, The Anne of Green Gables Cookbook, which was given to me by a dear friend of the family when I was in middle school. Marion was a reading teacher, taught for over 45 years in fact, and had a home on Prince Edward Island. We would visit Marion in the summers, go to the Anne of Green Gables Museum, and walk on the red beaches near her cottage. Marion was quite supportive when I wanted to dive right into my new gift and make the Raspberry Cordial recipe, infamous in the Anne of Green Gables saga for getting Diana Barry drunk when she accidentally consumed copious quantities of currant wine, thinking that it was raspberry cordial. I had juicy, red raspberries and granulated sugar from one end of Marion’s kitchen to the other!
Over the years I have made several things from this rather whimsical children’s cookbook, but this recipe in particular has become a part of our family. Tubs of this hearty soup have appeared on many a friend’s doorstep, often with the label of “Wisdom Tooth Soup”. It’s a perfect comfort food, whether you’re tending to sore teeth, skiing in Hatcher Pass and need a warm up, or just feel like snuggling up at home with a book.
[recipe title=”Creamy Vegetable Soup” servings=”6″ time=”1hr ” difficulty=”easy”]
2 medium onions, diced
3 medium celery stalks, diced
4-5 medium carrots, peeled and diced
2 small parsnips, peeled and diced
2-3 medium potatoes, peeled and diced
2 small turnips, peeled and diced (optional)
1/2 cup peas, fresh or frozen
1 14.5 can diced tomatoes, or 3 medium fresh tomatoes, diced
3 – 4 cups water or vegetable broth
salt to taste
dill weed for topping, fresh or dried
Water sauté onions, celery and carrots over medium heat until carrots are soft, ~5-7 minutes, adding liquid as needed to keep veggies from sticking. Increase heat to high. Add parsnips, potatoes, turnips (if using) and enough stock (or water) to just barely cover the vegetables. Bring to a boil then reduce heat and allow to simmer. Simmer until all vegetables are soft, about 20 minutes. Add peas and tomatoes. Simmer another 5 minutes until peas are cooked through. Off heat and blend in shifts in a high speed blender. Recombine in the original pot and stir to recombine. Season with salt to taste. Serve sprinkled with dill weed and fresh cracked pepper.
I started this post on Thursday night, planning to make the soup over the upcoming rainy weekend. As I sat down to my computer this morning, I had an email from my mom that Marion had passed away on Thursday evening. It’s funny how the world works, and that I was drawn to this thin little cookbook on my shelf, on that particular day. I’ll miss you Marion!