Chunky Veggie Soup with Gruyere Cheese Toast

Happy New Year!  Did you go wild and crazy last night and wake up naked in a public place this morning?  The subway is a popular spot for that, here in New York.  Brian and I had a few cocktails but it's been many years since I woke up indecent on public transportation.  Instead, we woke up in our cozy bed when the first ray of new year's sunshine peeked through our curtains and a 20 lb. ball of fur landed on our heads.  Damn, that dog is heavy.  I should probably put her on some kind of diet.

Speaking of which, did you also wake up with the nagging realization that you needed to start chiseling away that holiday eggnog off your thighs?  Did you make some sort of drunken resolution to wake up this morning, start jogging and eat salad?  That is, until you noticed that it's 20 degrees outside and all the vegetables in your fridge are covered in last night's festive onion dip.  I propose that we start off slow and ease into it.  So, go into the veggie crisper and dig out whatever you have in there.  Rinse off the onion dip.  No, don't lick it off!  Let's work on some self-control.  And, for that matter, put down the glass of leftover champagne, for heaven's sake!

I pretty much always have onions, carrots and potatoes in the house but you can use any veggies you like and turn them into a nutritious and comforting bowl of warming soup.  Don't you feel healthier already?  Don't you feel energized for the new year?  Now, get back under the covers because, after all, we're just easing into things today.  Tomorrow we may even get dressed.  Enjoy!









Ingredients
1 Tablespoon canola oil
2 Tablespoons all purpose flour
4 Cups low sodium chicken stock
1 Onion, peeled and diced
4 Red potatoes, peeled and diced
1 Large carrot, peeled and diced
1 Cup low fat milk
1 Tablespoon chopped chives
Salt & pepper to taste (I used 1 teaspoon of salt)
Bread, butter and Gruyere cheese

In a large stock pot, add the oil, whisk in the flour and whisk in the stock.  Add the onion, potatoes, carrots and seasoning.  Bring to a boil, cover and reduce the heat.  Simmer on medium low heat for approximately 30 minutes until the vegetables are fork tender.

With a slotted spoon, scoop out about half the vegetables and set aside.  Using a regular or stick blender, puree the remainder of the soup.  If you're using a regular blender, work in small batches so that the hot liquid doesn't ooze out of the machine.  Return the vegetables back to the soup pot, add the milk, chives and any additional needed seasoning.

Butter a thick slice of your favorite bread and top with an ounce or two of freshly grated Gruyere cheese.  Place on a baking sheet and bake in a 400 degree oven for about 20 minutes until the cheese has melted and the bread is light golden brown.  Serve with the hot soup.  Makes approximately 8 servings of soup.