Reading this recipe reminded me of a soup my mother used to make, and one I had adapted for years, but which somehow had fallen out of my repertoire. Can't wait to make it again - so simple and comfortingly delicious.
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Hurray for a healthy, vegetable-based winter recipe! Thank you M.R. Shulman for not giving us a casserole!
A nice variation is to nix the turnip and potato and swap in cooked chestnuts. Wonderful!
A nice variation is to nix the turnip and potato and swap in cooked chestnuts. Wonderful!
2
It's soup so you can make it a thousand ways. I had some mushrooms at the back of the fridge and they gave the soup an added bit of flavor. As you might expect, the recipe is very forgiving.
However, I wonder how well a soup like this freezes. I made mine without the creme fraiche--just veggies. My guess is that it should freeze quite well, but perhaps someone with more experience could give a definitive answer.
However, I wonder how well a soup like this freezes. I made mine without the creme fraiche--just veggies. My guess is that it should freeze quite well, but perhaps someone with more experience could give a definitive answer.
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Made this as a first course for mahi-mahi main course without another starch. Soup had great flavor, despite not roasting veggies - used carrots, parsnips, fennel and banana potatoes with garlic and leeks then smoothed with an immersion blender. Didn't use much salt/pepper but fresh creme fraiche a must, which is a 12 hour undertaking. Ate leftovers with a garlicky herb bread for lunch the next day. Delicious!
2
With some extra time, I roasted the veggies in the morning before work while I was getting ready, then simmered for an hour when I got home. Brought me back to January in Paris, as intended!
1
I used one large head of cauliflower instead of potatoes. Very good.
3
One of life's universal questions is why food writers, cooking-radio-show hosts, TV chefs, and others always use the word "throw" to describe what one does when one adds something to a dish. I never throw food. I may place it (gently, lovingly), drop it (perfunctorily), sprinkle it (daintily), or even toss it (nonchalantly) into a pot or pan. But throw? No.
I often find the texture of emulsified soups to be too close to that of baby food, so I always hold back some whole veg and cut it into pretty cubes or chunks. These I float in the middle of each bowl, with a small dollop of creme on top. If appropriate, I will snip some fresh herbs over that, or perhaps a few chives. I think a few bites of something whole improves the overall feel of any soup.
I often find the texture of emulsified soups to be too close to that of baby food, so I always hold back some whole veg and cut it into pretty cubes or chunks. These I float in the middle of each bowl, with a small dollop of creme on top. If appropriate, I will snip some fresh herbs over that, or perhaps a few chives. I think a few bites of something whole improves the overall feel of any soup.
3
Anyone tried this with parsnips thrown in the mix?
2
I think that would be a fine addition. It's possible that they are not included because they can be hard to find in some places. Even here in produce-happy California, the natural foods grocery I use always has lots of pretty turnips available, but only occasionally parsnips. Those I usually have to get at the farmer's market.
1
Very bland. It was a little better after I added cumin, red pepper flakes and smoked salt - to taste. But yes, one hour.
1
Thank you for the praise of a manual food mill, leaving the blender to lazy effetes.
Instead of "carrots, turnips and leeks", I would use leeks, potatoes, celery hearts, radishes, and garlic. Addition of a good splash of dry sherry is always welcome.
Instead of "carrots, turnips and leeks", I would use leeks, potatoes, celery hearts, radishes, and garlic. Addition of a good splash of dry sherry is always welcome.
1
Ah, yes. The joy of a manual food mill. I loved mine. That is, until my hands became too arthritic to use it easily. Now I'm just a lazy effete. Thank you for clarifying.
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