Soup kitchen

detail from Johann Georg Sturm’s 1796 Deutschlands Flora in Abbildungen

Soooooo….

When you realize that you have six pounds of parsnips, and the odd roast turkey carcass and the freezer needs defrosting (because the freezer is old enough to be NOT frost-free) and the weather is also not frost-free….time to make some soup.

You work in a kitchen, sometimes you make soup.

Soup Kitchen.

I’ve had some great soup gurus – early on Anna Thomas…

anna-thomas-2016

Anna Thomas

love-soup

I started with the soup basics in Vegetarian Epicure…This is only soups.

There are also the ethnic soups that are shades of my childhood, what we ate and what we talked about…

soups-of-italy

I’ve mentioned this before..still a page turner

Barbara Kafka has a soup book called, “Soup : A Way of Life”.

soup-babara-kafta

Not to be confused with

kafkas-soup

But I digress….

 

But most of the time I make soup by assembling the likely ingredients – in some cases the Most Likely ingredients – and then think about how they go together, and what needs to be added to make them one soup and not a bunch of leftovers.The soupness helps to bring things together, but the right accent can make things great.

There’s also the internet …..

Most of the parsnip soup recipes called for milk or cream, and there are allergy issues with dairy AND it would mean a trip to the store….and  wants to go to the store for ONE THING? And who comes back from the store with one thing?????.

But the internet had quite a few vegan veggie soups, many of which included cashews, which bring up nut issues   ….but also, I had NO cashews and then I would have to go to the store for one thing….back to that.

Then there were a raft  of soup recipes where the roots were roasted and pureed.

Roasting, easy-peasy.

Pureeing….there’s no blender in the kitchen, but boiling the roasted roots in broth makes mashing a really possibility.

Parsnips are peeled and cut. The better part of a head of garlic, peeled. All the veggies tossed with some olive oil, salt and pepper. Put in a hot oven til fork tender, 350° oven about an hour, fork very tender.

Cool and save.

Soup Day morning, add 5 quarts broth made from the turkey carcass and a big sprig of rosemary. Bring to a boil.

Simmer for an hour, mash the parsnips to thicken it up. Taste and adjust seasonings.  Bring to a bowl.

Makes 15 servings.

parsnips-1

Advertisements

2 Comments

Filed under Eating, Influencers, Soup, winter

2 responses to “Soup kitchen

  1. Love parsnips, especially in good soup. Hope you enjoyed it.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s