Yesterday's soup

[fabrisse]

I had some left over fresh vegetables that I needed to use up, so I decided to make soup yesterday. It was a cold day and soup just sounded right.

I began with the standard Belgian pot herbs
1/2 a large onion, sliced
two large carrots, peeled and sliced
celery heart -- really just the pale green leafy bits in the middle. Maybe 1/4 C diced.
1 T thyme
2 bay leaves
1 minced clove of garlic
1 sprig of parsley minced
Fresh grated nutmeg -- a teaspoon
six peppercorns ground with mortar and pestle

I softened them in a mix of (2 T) butter -- it was salted because that's what I had -- and (1 T) olive oil.

To that I added the ten jerusalem artichokes (sunchokes) that I had lying around. I cut them into matchsticks and added them to the softening pot herbs.

I then added 2 C of water and 1 C of skim milk. I also peeled and cubed a potato and added it after the water and milk went in.

Once it came to a boil, I turned down the heat and simmered for an hour. I added a tablespoon of sherry at the half hour mark.

It came out well, a delicate vegetable soup. Smoked salt added to the bowl really set it off.

Comments

[breeamal.livejournal.com]

That sounds really nice, and I have a ton of Jerusalem Artichokes, they grow like mad around here and have a have a bunch stashed in the bottom of the fridge.

[fabrisse.livejournal.com]

Try it. I should have used a little more onion (and perhaps a pinch of salt) in the cooking I think, but it was pretty good for a first try.