1 onion

2 cloves garlic

4 summer or zucchini squash

2 carrots

3-5 semi-peeled new potatoes

1 stalk of celery

1 cup of white wine

2 quarts of organic chicken stock

S & P

1 T fresh Dill or 1 tsp dried

1 T fresh Basil or 1 tsp dried

1 T fresh Oregano or 1 tsp dried

1 tsp cumin

1 tsp toasted fennel

1/2 tsp of cayenne or hot chili powder

Rough chop first 5 ingredients and saute until onions are golden in a little olive oil and butter. Add white wine and simmer for 5 minutes, add chicken stock and the rest of the ingredients and let simmer for 1-2 hours, adding more chicken stock as it reduces. Puree in food processor or blender. If using blender hold top of blender bucket with a towel tightly so that hot soup doesn’t create vacuum and explode. If you have a hand held burr blender or emulsion stick, you may puree the soup in the pot. They work the best and are the safest and easiest way to blend hot liquids.