potage (winter vegetable soup) with bread and cheese

 
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









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