What to Do with Leftovers from the Veggie Tray

When I entertain, I always have too much food.  I would be mortified if I ever didn't provide enough to eat. These days, I go crazy on the vegetables.  That way I figure there won't be forbidden treats calling my name from under the Saran wrap in my fridge.

When we went to see Jimmy Buffett last week, I brought along a bowl full of cut vegetables to have with Hungry Girl's Sweet Caramelized Onion Dip.  We filled up on cheeseburgers and margaritas and, despite our good intentions, came home with about 3/4 of a bowl of veggies.  There were baby carrots and some yellow squash, cucumber and kohlrabi slices.

This morning, I turned those veggies into soup.  I'll be freezing the soup into 8-ounce portions and bringing them to work for lunch.  While it's forecasted to be another scorching week, the temperature in my office is quite arctic and I'll be happy to have something warm.

Here's my recipe for Veggie Tray Soup:

1 T. extra virgin olive oil
1/2 medium onion, finely chopped
1 celery stalk, finely chopped
6 cups raw, peeled vegetables, roughly chopped
1 clove garlic, minced
1 teaspoon fresh herbs (I used dill)
1 T. dry white wine
2 small potatoes, peeled and diced
5 cups chicken stock
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Juice of 1/2 lime

Heat a large, heavy saucepan over medium heat.  Add the olive oil and heat through.  Add the onion and celery and saute until tender, but not brown (about 3 to 5 minutes).  Add the leftover vegetables and continue to saute, stirring occasionally,  until vegetables are tender, about 5 to 15 minutes.  Add the garlic and the herb.  Cook, stirring constantly, for one minute.  Add the wine.  Stir, scraping up any brown bits on the bottom of the pan.  Add potatoes and stock, sit and bring to a boil.  When the soup is boiling, reduce heat and simmer, uncovered, until everything is very tender, about 30 to 40 minutes.

Working in batches, puree soup in a blender.  To avoid hot liquid splashing all over you and the kitchen, be sure to vent the blender (mine has a clear plastic piece that is easily removed) covering the hole with a towel while you work.  Once all the soup has been pureed, drain through a colander to remove any chunks,  You can either discard the chunks or run them through the blender again.  Season the pureed soup with salt, pepper and lime juice.  Serve.