Saturday, November 6, 2010

Autumn Soup

Ack, it seems we missed October! Who's in charge around here anyways? Though to be honest this soup was made in October, it just took me until today to be avoiding work so hardcore that I'm posting something. I didn't actually make this, I just invented it and typed up the "recipe" and Carter made it and then I adjusted it (like I do) and we ate it. And it was awesome. Truly, truly awesome. It could easily be vegetarian if you leave out the sausage (but if you aren't sausage-averse keep it in!!). Here's how it goes:

3 largish potatoes, chopped (peeled if you want)
1 bunch leeks, light parts sliced (dark green parts not needed)
1 celeriac bulb, peeled and chopped
3 or 4 carrots, chopped
8+ cloves garlic
1 qt (or more) stock (chicken/turkey/pork/veggie)
chicken bouillon cube or salt
a few heavy shakes of marjoram
3 bay leaves
much black pepper
1 c. half and half (or less cream)
8in section of kielbasa or andoiulle sausage

do this:
Roast garlic, then peel them and leave whole.

In a large pot, saute leeks until they're starting to brown, then add everything but garlic and saute for a few more minutes.

Add garlic, spices, stock and then 4 or 5 cups of water until the pot is at least about half full. Simmer for 1-2 hours. When it's cooked, rescue the bay leaves and puree about half of the soup in the blender. Add cream, adjust seasonings, remove from heat.

Meanwhile: broil, grill, or otherwise cook your sausage. Cut into bite-size pieces and toss into the soup just before serving. Garnish with parsley and eat with rustic bread.

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