Tuesday, February 4, 2014

Winter Soup

Surprise!  I made something savory again.  Believe it?  No?  Well whatever.  I did.  Nevertheless, I haven't been entirely excited about this post.  In fact I've been less than motivated about writing it.  It wasn't bad at all and as soup goes it was pretty darn good.  But, I'm just not a big soup eater.  Never really have been and I'm not sure why.

Maybe it's because they're never really all that filling for me and you're really just eating liquid.  Eh.  But there are definitely some good soups out there--and chowders too.  I like a thick tomato soup but gag at the thought of a creamy mushroom soup.  No.  Thanks.

But this soup is good, easy and fun to make because there's a good amount of peeling/chopping vegetable prep work and then you just pile it in one pot, cook it, puree it and then you're done.

Since it's winter and all that I can get at the farmers market is root vegetables I searched for a winter soup recipe and I found one that was published in the NYT for turnips, leeks and potatoes.

I followed the recipe pretty closely with a few exceptions which were either a result of me not having everything or me liking salty things.

So here goes my slightly adapted recipe from here:

1 tbsp EVO
1 medium onion chopped
2 large leeks halved and then 1/4" sliced (only the white and light green parts)
2 tsps salt
2 garlic cloves minced
1 large russet potato chopped into 1/4-1/2 inch cubes
4 large turnips chopped into 1/4-1/2 inch cubes (recipe calls for 2lbs but I had maybe 1 1/2lbs and it didn't seem to be a problem)
2 quarts of chicken stock
1 bay leaf
4 sprigs of fresh parsley
1/4 tsp ground pepper

4 slices of bacon fried and crumbled for garnish
fresh parsley for garnish

-Heat the olive oil in large dutch oven (at least a 5 quart)
-Add the onion, leeks and a pinch of salt (separate from the 2 tsps listed above) and stir until all soft--about 5 minutes
-Add the garlic and stir in for about 30 seconds
-Add everything else and bring to a full boil uncovered
-Reduce the heat to low, cover the pot and cook for 45 minutes
-Test that the vegetables are tender and soft--try piercing them with a fork and if the fork pierces right through easily they're done.
-Remove the pot from the heat and working in batches spoon the vegetables and some liquid (I didn't incorporate all of the liquid into the final product--I think it just depends on how soupy you want it to be--I wanted my kinda thick so I maybe used only about half of the liquid) into a blender or food processor and puree until completely smooth
-Serve immediately or store in an airtight container for a week at most?  Or freeze it.

When I served it I sprinkled some of the crumbled bacon atop the soup--it was a great addition.

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