Creamy Vegetable Soup

It may not be autumn, but a taste of this soup will transport you to a time when nights were long, leaves were falling, and you were cuddling up at home. I had a leek at home and couldn't think of a more delicious way to enjoy it than in a warm bowl of soup. The leek, in combination with the nutmeg and the allspice created a flavor worthy of seconds....and maybe thirds....who's counting anyway?

To start off, I roasted all of my vegetables in the oven. Then I made a roux and added the roasted vegetables. I also added the allspice and the nutmeg at this point. Once the vegetables were coated I added the chicken broth and water and let everything come to a boil.

Next comes the fun part, the immersion blender. 

This is what it looked like when I was done blending. 

I then added the half and half and the milk and let it cook for another couple of minutes. And that's it! Your soup is now ready to be consumed.

Creamy Vegetable Soup

Ingredients:

1 leek

1 white onion

4 cloves of garlic

1 potato

1 zucchini

1 teaspoon ground nutmeg

2 teaspoons allspice

2 tablespoon all-purpose flour

1 tablespoon butter

1 tablespoon extra virgin olive oil

2 cups of chicken broth

1 cup water

1/4 cup half and half

1/4 cup whole milk

salt and pepper to season

Make sure your leek is cleaned well and dirt-free. Cut up all vegetables into chunks and place veggies on a baking sheet with parchment papper. (You may want to cut your leeks into bigger pieces due to the fact that they will cook faster than the other veggies.) Spray veggies with cooking spray and season liberally with salt and fresh ground black pepper. Roast them in the oven at 425 degrees for about 15 minutes or until they start to brown. 

Once your veggies have roasted, start making your roux in a pot by adding the butter, the olive oil, and the flour. Next, add the roasted veggies as well as the allspice and ground nutmeg. Stir until the vegetables are coated.

Add the chicken broth and water and let everything cook together until it comes to a boil. Turn the heat off and carefully use your immersion blender to blend all of your vegetables in the broth. Make sure everything is combined well and that you don't have chunks of vegetables.

When everything has blended turn the heat back on and add the half and half and milk. Stir to combine and let cook for another couples of minutes. Salt and pepper to taste.