09/12/2019
Cook your food by season, because cooking will be more fun! 👨🍳
Do you ever feel like you always buy the same old ingredients and cook the same old dishes over and over again? It is easy to fall into routine and repeat yourself if you are not challenged to think in new ways. If you choose to buy food according to what the season has to offer, you will get more variety in your cooking and it will automatically be more fun!😁
Therefore, here is a food-challenge to you from Alva:
Cook this recipe of Root Vegetable Soup!🍵
INGREDIENTS:
6 tablespoons unsalted butter
1 large onion or 2 leeks (white and light green part only), chopped
2 to 3 celery stalks, diced
3 garlic cloves, finely chopped
3 rosemary or thyme branches
2 bay leaves
3 ½ pounds mixed root vegetables (carrot, parsnip, celery root, turnip, rutabaga, sweet or regular potato), peeled and cut into 1-inch chunks
2 teaspoons fine sea salt, more as needed
½ teaspoon black pepper, more as needed Juice of 1/2 lemon, more for serving Extra-virgin olive oil Flaky sea salt Crushed Aleppo, Urfa or other chili flakes, optional Grated Parmesan or pecorino, optional
PREPARATION
1. Melt butter in a large, heavy-bottomed pot. Stir in onion and celery. Sweat, stirring occasionally, until soft and translucent. This will take about 10 minutes. Stir in garlic, rosemary and bay leaves; cook 1 minute more. Add root vegetables, 8 cups water, salt and pepper. Bring to a boil; reduce heat to medium and simmer, covered, until vegetables are tender, 30 to 40 minutes.
2. Remove and discard rosemary sprigs and bay leaves. Using an immersion blender, purée soup until smooth. (Alternatively, you can purée the soup in batches in a blender or food processor.) If the soup is too thick, add a little water. Season with lemon juice and more salt to taste.
3. To serve, ladle soup into bowls and top with a drizzle of olive oil, a few drops of lemon juice, flaky salt and crushed chile or grated cheese, if desired.
Recipe and picture credit:
Here's a simple, robust, cold-weather soup that you can make with almost any mixture of root vegetables you have to hand: carrots, parsnips, celery root, turnips, rutabaga, sweet or regular potato Flavored with garlic, rosemary and bay leaves on top of a saute of onions and celery, it's an earthy, s...
