Improv Soup

Well after the orgy of high fat over eating over Christmas, I was planning on doing something light. Mission not really accomplished. I, instead of planning and shopping, decided to make a soup out of anything that needed to be used in the fridge I will apologize now for the vague instructions, but I was winging it and just trying to make a warm dish on this cold night that will use up food that was on the verge of being wasted. Despite the lack of planning, we were all really pleased in the end. The boy pronounced it a favorite, and my husband declined the addition of leftover beef. (he also said some really nice things about my cooking skills! (blush)) The following measurements are estimated, but I am pretty good at guesstimating when it comes to cooking. Only 100% for sure is the water. I did measure it. We served it with grilled sourdough.  Oh and any suggestions for names would be great!

Improv Soup
2 Tbsp extra virgin olive oil
3 cups of peeled baby carrots
3 cups of sliced celery
11 garlic cloves, peeled
1/2 an onion, chopped
1 small potato, peeled and chopped
Salt
8 cups water
5 Tbsp tomato paste
Pinch red pepper flakes
Large pinch of marjoram
1/4 tsp black pepper
3" rind of parmesan reggiano
1 tsp balsamic vinegar
3/4 cup of heavy cream
Chopped scallions and grated parm for garnish

Heat oil in a soup pot over medium high heat. Add celery and a pinch of salt and sauté a minute or two. Add in the onion and another pinch of salt and cook another minute. Add the carrots and cook for 2 minutes. Add the potato and cook for a minute. Finally the garlic and cook a minute. Add the water and bring to a boil. Reduce heat and cover. Cook for about 1/2 an hour or until all the veggies are soft. Remove from heat and using an immersion blender, purée until smooth. Add vinegar, tomato paste and parm rind. Simmer uncovered for about 10-20 minutes. (until the consistency you want). Add in the cream and salt to taste. Ladle into bowls and top with scallions and grated parm.