Spicy Cream of Vegetable Soup

2 tbs olive oil
2 tbs butter
1/2 yellow onion chopped fine
2 carrots roughly chopped then pulsed in food processor
6 stalks celery roughly chopped then pulsed in food processor
3 cloves garlic smashed and chopped fine
8 cups water
1 tsp salt
1/2 tsp white pepper
1 tsp dried thyme
1 tsp dried tarragon
1 tsp nutmeg
1 tbs dried parsley flake
1 tbs Worcestershire sauce
1 tbs fish sauce
2 tbs balsamic vinegar
1/4 cup honey
1 dried serrano pepper chopped fine
section of parmesan cheese rind (remove before blending)
3 medium gold potatoes chopped in half inch pieces
1/4 cup half and half
1/2 cup whole milk
additional milk and honey as needed to moderate the heat level

Sauté onion in oil and butter. When soft add carrots, then celery and soften. Then add garlic and sauté for one minute. Add water spices, hot pepper and cheese rind. Cook for one hour. Add potatoes and cook till soft, about 1/2 hour until potatoes are very soft. Add more water if needed if soup is too thick. Remove rind. Cool down slightly then blend in blender till pureed. Put soup back in pot and add half and half and milk. Adjust seasoning and add more milk and/or honey as needed. If you don't like spicy leave out the hot pepper or use pepper flakes which are less spicy. Garnish with celery leaves, chives or other garnish. (image borrowed).

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