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Cold Fridge Soup

Serves: 10 cups

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Ingredients:

  • 2 white potatoes, about 10 ounces, peeled and cut into 1-inch pieces (2 cups)
  • 1 sweet potato, about 10 ounces, peeled and cut into 1-inch pieces (1 ¾ cups)
  • 1 zucchini, about 10 ounces, cut into 1-inch pieces (2 cups)
  • 1 onion, peeled, about 4 ounces, cut into 1-inch pieces (1 cup)
  • 1 leek and scallion mixture, cleaned and cut into 1-inch pieces (2 cups)
  • 1 ear corn, shucked and kernels removed (1 cup)
  • 3 cups lightly packed wilted salad greens
  • 5 cups water
  • 2 tablespoons chicken bouillon base
  • 1 ½ teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • ¾ cup cold heavy cream
  • ⅓ cup chopped fresh chives


Procedures:

Put all the coarsely cut vegetables in a large pot with the water and bouillon. Add the salt and pepper. Bring to a boil, reduce the heat to very low and cook, covered, for 30 minutes. The soup can be enjoyed as is.

To serve the soup cold, emulsify it with a hand blender or, if you want it very smooth, emulsify it in batches in a blender. Serve as is or, for a more elegant version, like ours, stir in the cream. Serve hot or cold sprinkled with the chives.

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