What's left in the garden soup

Today we woke up to an inch of snow! Enough already! It didn't take long to melt off or prevent us from heading outside to enjoy some sunshine and do some gardening. Boots on, we tromped out into the fresh spring air, to plant a cherry tree, a gooseberry bush, two tree roses and some Merion Blackberries.

Molly and Avril also helped clean up the veggie garden. It was fun to find some colorful, edible treasures left over amongst the winter tattered veggie beds.

Freshly washed beets, carrots, scallions and leeks ready for the soup pot.

Avril singing and stir'n the veggies in the pot.

Saute chopped leeks, scallions in 2 Tablespoons butter and two large circles of Olive Oil.

Add chopped rainbow carrots and four Yukon Gold potatoes.

Some shakes of Salt and Pepper.

Cook until wilted.

Add two boxes chicken broth.

Boil until veggies are tender.

Use stick blender to puree and further cream the soup or leave chunky, your choice.

Delish!