Amish Snow Day Soup: Warm, Hearty Winter Comfort Food
When the snow falls and a chill fills the air, nothing soothes the soul quite like a bowl of this Amish Snow Day Soup. It's a remarkably comforting and robust soup, brimming with tender vegetables, satisfying egg noodles, and an optional touch of cream that transforms it into a velvety, 'snowy' delight. This recipe is a heartwarming embrace in a bowl, perfect for sharing with loved ones on a cold day.
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour 5 minutes
Servings
6 servings
Keywords
Why This Recipe Delivers
- Delivers unparalleled warmth and comfort on chilly days.
- Packed with wholesome vegetables and satisfying noodles for a complete meal.
- Easy to prepare, making it perfect for weeknights or cozy weekends.
- Highly customizable to suit dietary preferences, from creamy to dairy-free.
- Offers a taste of traditional, simple home cooking with rich flavors.
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 medium onion (approx. 150g), diced
- 2 cloves garlic (approx. 10g), minced
- 2 medium carrots (approx. 120g), diced
- 2 celery stalks (approx. 100g), diced
- 1 medium potato (approx. 200g), peeled and cubed
- 1 cup (150g) corn (fresh, frozen, or canned)
- 1 can (425g) diced tomatoes, undrained
- 4 cups (960 ml) vegetable or chicken broth
- 1 teaspoon (5 ml) dried thyme
- 1 teaspoon (5 ml) dried oregano
- Salt and pepper to taste
- 2 cups (approx. 150g dry) cooked egg noodles or any pasta of your choice
- 1 cup (240 ml) heavy cream (optional for a creamy version)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare your vegetables by dicing the onion, carrots, and celery. Mince the garlic thoroughly. Peel and cube the potato into uniform pieces. Ensure your corn and diced tomatoes are ready for use.
- In a large, heavy-bottomed pot or Dutch oven, heat the 2 tablespoons (30 ml) of olive oil over medium heat. Add the diced onion, carrots, and celery to the pot. Sauté these aromatic vegetables for 8-10 minutes, stirring occasionally, until they have softened and become fragrant.
- Stir in the minced garlic, dried thyme, and dried oregano. Continue to cook for just 1 minute more, allowing the herbs and garlic to release their aromas. Be careful not to burn the garlic, as it can quickly turn bitter.
- Add the cubed potato, corn, the entire can of diced tomatoes (including their juices), and 4 cups (960 ml) of vegetable or chicken broth to the pot. Season the mixture generously with salt and freshly ground black pepper to your taste preferences.
- Bring the soup mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20-25 minutes, or until the potato cubes are fork-tender.
- Stir in the 2 cups (approx. 150g dry) of cooked egg noodles (or your chosen pasta) into the soup. Continue to simmer the soup for another 5-7 minutes, ensuring the noodles are thoroughly heated through and tender to the bite.
- If you desire a rich, creamy soup, now is the time to stir in the 1 cup (240 ml) of heavy cream. Heat the soup gently for 2-3 minutes, allowing the cream to warm through completely without letting the soup come to a boil. This step is key to achieving that luxurious, ‘snowy’ consistency.
- Ladle the steaming hot soup into individual bowls. Garnish each serving generously with fresh chopped parsley for a burst of color and herbaceous flavor. Serve immediately with a side of crusty bread for dipping and savor this truly comforting winter meal.
Tools You’ll Need
- Large pot or Dutch oven (5-6 liters/quarts capacity)
- Cutting board
- Sharp chef's knife
- Measuring cups and spoons
- Ladle
- Wooden spoon or heat-resistant spatula
Essential Success Tips
- Take your time sautéing the mirepoix (onion, carrots, celery) to develop a deep flavor base. Don't rush this step.
- Cut all your vegetables into roughly similar sizes to ensure they cook evenly and become tender at the same rate.
- Always taste and adjust your seasoning (salt and pepper) throughout the cooking process, especially after adding the broth and before serving.
- Avoid overcooking the egg noodles; they should be al dente when added to the soup and then just heated through.
- If incorporating heavy cream, heat it gently and avoid bringing the soup to a vigorous boil after adding, as this can cause the cream to separate.
Professional Cooking Secrets
- To enhance the umami depth, lightly caramelize the onions at the beginning; this develops sweet, complex notes that elevate the entire soup.
- Before adding the broth, deglaze the pot with a splash of broth or white wine after sautéing the aromatics. Scrape up any browned bits from the bottom of the pot, as these contain concentrated flavor.
- For an even richer broth, roast the vegetables (carrots, celery, potatoes) lightly before adding them to the pot. This brings out their natural sweetness and adds another layer of flavor to the soup.
Notes
- Storage: Leftover Amish Snow Day Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The noodles may absorb more liquid over time, so you might need to add a splash more broth when reheating.
- Freezing: This soup freezes well without the heavy cream and pasta. If you plan to freeze portions, freeze the vegetable broth base. When ready to serve, thaw, reheat, and then add freshly cooked noodles and cream (if desired).
- Variations: For a heartier meal, consider adding cooked shredded chicken, turkey, or even cubed beef (browned first) during the simmering stage. Other root vegetables like parsnips or sweet potatoes can also be wonderful additions.
Frequently Asked Questions
Can I make this soup completely vegetarian or vegan?
Yes, absolutely! The base recipe is already vegetarian if you use vegetable broth. For a vegan version, simply omit the heavy cream or substitute it with a plant-based cream alternative like cashew cream or full-fat coconut milk.
What kind of pasta works best if I don't have egg noodles?
While egg noodles are traditional for their comforting texture, many small pasta shapes work beautifully. Consider ditalini, elbow macaroni, small shells, or even broken spaghetti pieces. Just be mindful of their cooking times.
How can I thicken the soup if I prefer a richer consistency?
If you desire a thicker soup without adding cream, you can mash a portion of the cooked potatoes against the side of the pot with your spoon. Alternatively, you can create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it into the simmering soup at the end, allowing it to cook for a minute or two until thickened.
Nutrition Facts (Per Serving)
Calories: Approximately 380-420 per serving (with cream), Protein: 12-15g, Fat: 18-22g, Carbs: 45-50g, Fiber: 6-8g.
Allergy Information
This recipe contains gluten (from egg noodles) and dairy (from heavy cream, if used). For a gluten-free version, use gluten-free pasta. For a dairy-free version, simply omit the heavy cream or use a plant-based alternative.
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