Veloute Soup

My friend, Margarite Strout, whose kitchen always blends the aromas of her family background including French, Swiss, North and South American (Uraguay), is genetically and culturally predisposed to be one of the best cooks I know. Veloute is French for velvety.

Veloute Soupe

3 quarts water
4 chicken thighs, with bones and skin
½ tsp garlic powder (not garlic salt)
1 tsp crushed oregano
2 large potatoes, peeled and cubed
4 large carrots, peeled and quartered
Salt and pepper to taste
½ tsp. cumin

In a large pot, boil the chicken thighs for about 45 minutes with the spices until the chicken is falling apart. Scoop out the chicken and set it aside. Add the veggies and boil until tender. While they cook, separate the chicken meat from the bones and skin. Dice the meat and throw away the rest.
With a hand-held blender, puree the veggies in the pot until it looks velvety. Add the diced chicken meat back in. Salt and pepper to taste. Add cumin.

Served in mugs by a roaring fire, this is a nutritious, wintery treat for a cold day. For fancy occasions, Margarite swirls in a spoonful of cream and garnishes with oregano or parsley. Either way, it is sure to make your kitchen smell like hers; a cross-cultural experience.