Creamy Vegetable Soup

Step 1: Base ... Bring a large soup pot up to medium heat; and, add the oil. Then, add the onions, celery, leeks, potatoes, and a pinch of both salt and pepper; saute slowly 'sweating them," so they do not burn. Once they are slightly tender (about 5 minutes); add the garlic, and cook a couple of minutes. Then, add the butter, flour, and mix to combine, stirring often. This will create a roux; or a thickening agent for your soup. This takes another 3-4 minutes, if that.

Step 2: Broth ... Slowly whisk in the wine and broth, until the mixture is mostly smooth - but, don't worry if there are a few clumps - they will dissolve. Add the bay leaf, all purpose seasoning, thyme sprigs, season lightly again with salt and pepper; then, bring to a light boil. Immediately reduce the heat to a simmer; and, add the broccoli and frozen vegetables. Now, just simmer the soup until the broccoli is tender - about 15 minutes.

Step 3: Finish ... Remove the bay leaf and thyme sprigs; then, add the cream and bring up to a light boil. DO NOT let it come to a boil. Add the spinach, parsley, tarragon; and, season again with salt and pepper - if necessary. Cook 5 minutes to let all the flavors come together; and, let the spinach wilt.

Step 4: Serve and ENJOY! ... Ladle your soup; and garnish with parmesan, scallions; and, toasted baguettes to soak up all that wonderful broth. It's a nice vegetarian dish. It takes a bit of work; but worth it. You could easily cut this recipe in half. A salad would be a great side dish.

Step 5: And don't forget, use what you have on hand - peppers, cauliflower, mushrooms, sweet potatoes. There is no right and wrong. I just follow the basic recipe; and, it always comes out good. It is a rich, hearty soup.