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Yesterday's soup
Jan. 10th, 2010 12:58 pmI 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.
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.
