I invented soup for dinner last night. It was kind of subtle, but it was nice and autumnal and comforting, so it was great for a sleepy evening fall evening now that we’re getting home in the dark. It comes out creamy and simple and and is this pretty pale green colour.
This time of year always makes me want to cook, it’s some weird nesting thing, I guess.
Here is what I did, mostly for my own reference.
Leek, Celery Root and Cauliflower Soup
- Take three leeks, clean them and chop them into hunks.
- Sweat them in some olive oil (or butter or other oil) (and season with salt and pepper).
- When the leeks are soft, add an entire celery root, cut into cubes.
- Let that cook while you cut up a whole cauliflower; dump the cauliflower into the pot.
- Add water to cover and a teaspoon of chicken-type Better Than Bouillon (or some kind of stock-water combo or veg stock or whatever, full strength stock might be too chickeny though).
- Cover until it comes to a boil, simmer for about half an hour (while How I Met Your Mother is on), or until the veggies are all really soft.
- Puree! Remember to cover the blender lid with a towel, not just with your hand, unless you want soup to spurt up from that one spot where the lid thing broke and burn you.
- Return to the pot, add a dollop of half and half (or milk or sour cream or creme fraiche or yogurt), a generous salting and peppering to taste, grate in a wee bit of fresh nutmeg, then add a tablespoon or so of store-bought garam masala, to bring out the sweetness of the vegetables. It should still mainly taste like vegetables though, not garam masala.
- Eat, feel restored.
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