When we grow used to the winter chill, few things are more comforting than a warm pot of homemade soup made with care. In the Graham home, the kitchen was a place where people were welcomed and cared for, and Ruth Bell Graham’s cooking reflected this. Her recipes were practical, generous and meant to be shared, making this soup a fitting choice for the colder months.
Ingredients
- 1 small onion, chopped
- 1 clove garlic, minced
- 2 small leeks, trimmed and washed
- 2 medium potatoes, peeled and diced
- 2 pounds very ripe tomatoes, peeled and diced
- 2 pounds carrots (you may substitute broccoli, spinach or cauliflower)
- 4 Tbsp butter
- 2 tsp curry powder (optional)
- 1 bay leaf
- 4 cups chicken stock
- Salt and freshly ground black pepper to taste
- 1 Tbsp chopped fresh parsley
- 1 cup heavy cream (optional) or regular milk
Instructions
- Prepare the onions, garlic, leeks and potatoes.
- Heat butter in a deep soup kettle and gently sauté the vegetables over low heat for about 5 minutes, until soft and golden (not brown).
- Add the tomatoes, curry powder (if using), bay leaf, stock, salt and pepper. Cover and cook over low heat for about 30 minutes.
- Remove from heat and cool slightly.
- Blend the mixture in batches, adding cream or milk as you go.
- Stir in the parsley, and garnish with croutons or a dollop of sour cream if you like. Enjoy it piping hot.
Paired with warm bread and good company, it’s a simple reminder that even life’s small comforts are gifts we can be thankful for.