Simple to prepare and tastes like a million bucks – this soup has it all.  Perfect first course on a cold winter night or when hosting guests who are vegetarians.

Ingredients:

• 2 tbsp vegetable oil
• 1/2 medium Spanish onion, finely chopped
• 3 celery ribs, finely chopped
• 3 leeks, white and light green parts chopped
• 1 tsp dried oregano
• 1/2 tsp each salt & pepper
• 2 tbsp dry vermouth (optional)
• 32 ounce container vegetable broth
• 1 cup heavy cream

Directions:

1. In a heavy saucepan, sauté the onion, celery and leek in the oil for 5 minutes over medium heat.
2. Add oregano, salt and pepper and cook for 2 additional minutes – vegetables should be soft a lightly browned.
3. Add the vermouth and the vegetable broth and simmer partially covered for 45 minutes over medium-low heat.
4. Add the cream and warm for 2 minutes.
5. Working in 2 batches, add the soup to a blender and puree until smooth, about 1 minute.  ***Be sure to remove the small venting cap from the blender to allow steam to come out and place a kitchen towel to cover the opening.  Return the pureed soup to a clean saucepan and gently heat for 2 minutes.
6. To serve, ladle soup into bowls.

Serves 6 as a starter or 4 as a main course.

Note: Dress the soup with a light drizzle of heavy cream for an elegant touch.