A couple years ago I wrote about a tour I took through a lovely rural Illinois garden. The organic garden belongs to my mom’s dear friend Pam, and every year her garden grows in size and selection.  I saw Pam last weekend, and she very generously offered to gift me with some of this season’s harvest.

I feel like I won the lottery!  Pam sent me home with an amazing array of fresh vegetables bursting with flavor and potential. Oh, so so so much goodness like…

…a huge red cabbage!

…purple carrots! White carrots! Yellow carrots! Orange carrots!

…a rainbow of chard!

…pounds and pounds of fresh tomatillos!

…leeks and some of the best celery I’ve ever tried!

I wanted to put many of these veggies to use while they were at their freshest, so I prepared a simple and nutritious homemade soup that warmed the soul and put a smile on my face.

Thanks, Pam!

Homemade Tomatillo Soup

olive oil

1 yellow onion, diced

2 carrots, diced

3-4 celery, diced with leaves reserved

2 cloves garlic, chopped

1 jalapeno, diced

12 tomatillos, husks removed, chopped

6 cups chicken stock

(optional) cooked chicken, shredded

Add 3 cups of chicken broth and 1/3 of the tomatillos to a blender.  Blend until smooth. Set aside.

Add a tablespoon of olive oil to a large stock pot over medium heat.  Toss in onions, celery and carrots and cook until the veggies begin to soften. Toss in jalapeno, garlic and 1/3 of the tomatillos.  Cook until fragrant.

Pour broth/tomatillo mixture into pot with veggies.  Stir.  Add remaining broth and 1/3 of the tomatillos to the blender and blend until smooth.  Pour into the pot.  Bring to a simmer.  Toss in celery leaves and cook until just wilted.  If using chicken, add now and heat through.