Potage (winter vegetable soup)
A vegetable soup - made with fresh apples - that will warm up your winter nights.
By NRDC's Smarter LivingThu, Feb 25 2010 at 3:11 PM EST
Potage (winter vegetable soup)
Serves 4
Serve with cheese and crusty bread
Prep time: 20 minutes
Total time: 45 minutes
Shopping list
3 fat leeks
2 medium starchy potatoes
2 carrots
1 turnip
2 Jerusalem artichokes (sunchokes) if available
1 rutabaga, if you don’t find the Jerusalem artichokes
1 medium yellow onion
1 sweet apple, such as a Jonagold
1 bunch thyme
1 big chunk of great cheese such as Comte, a farmstead white cheddar, aged Gouda or another favorite (or smaller pieces of all of these)
1 or 2 loaves of great, crusty bread
2 medium starchy potatoes
2 carrots
1 turnip
2 Jerusalem artichokes (sunchokes) if available
1 rutabaga, if you don’t find the Jerusalem artichokes
1 medium yellow onion
1 sweet apple, such as a Jonagold
1 bunch thyme
1 big chunk of great cheese such as Comte, a farmstead white cheddar, aged Gouda or another favorite (or smaller pieces of all of these)
1 or 2 loaves of great, crusty bread
Pantry items
Bay leaves
Black pepper
Extra-virgin olive oil
Garlic
Sea salt
Tools
Bread knife
Dutch oven
Measuring cups and spoons
Strainer
Wooden spoons
Chef's knife
Immersion blender
Paring knife
Vegetable peeler
Suggestions
Wine: Sauvignon blanc
Dessert: Rice pudding
Game plan
When you walk in the door
- Don’t refrigerate the cheese
- Get out pantry items
- Get out tools
- Assemble the ingredients
- Open the wine and put it in the fridge
Prep
1. Trim and clean the leeks. Cut the white and the green part into 1-inch lengths, put them in a strainer and rinse them, just to be sure there’s no grit.
2. Peel the potatoes and coarsely chop.
3. Rinse, peel and coarsely chop the carrots, turnip, Jerusalem artichokes or rutabaga.
4. Rinse, peel, core and coarsely chop the apple.
5. Peel and coarsely chop the onion.
6. Peel 1 clove garlic and cut it in half.
Start cooking
7. Put all the vegetables, the garlic and the apple in the Dutch oven and cover by 1-inch with water. Add 2 tsps. salt, 2 bay leaves and 20 sprigs thyme.
8. Bring to a boil over medium-high heat. Reduce the heat so the water is boiling gently, partially cover and cook until the veggies are tender, about 25 minutes.
9. While the soup is cooking, set the table.
10. Put the cheese on a cheeseboard and have a piece with a slice of bread and a glass of wine.
11. Before you check the soup, slice the rest of the bread and take it, with the cheese, to the table.
11. When the veggies are tender, remove the pot from the heat and remove the bay leaves and thyme sprigs.
12. Puree the soup, using either the immersion blender or a food processor.
13. Taste it for seasoning.
14. If you’re going to serve individual bowls, do so and drizzle each one with 1 tsp. olive oil.
15. If you’re going to take the soup pot to the table, remember a hot pad and the olive oil, for drizzling.
16. Everything is ready – don’t forget the wine!
This article was reprinted with permission from SimpleSteps.org.
Photo: www.notakeout.com
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