It's autumn, and here in Minneapolis it's cold and dreary. Time to make supper, and I've no Big Plan, nor do I feel like going out to do a Really Big Shopping to make something. What to do? Empty out the veggie crisper, of course, and make soup!
My soup included potatoes, celery, carrots, onions, garlic, turnips, tomatoes, and cannelini beans. But it could have included anything! It would have been great with celeriac and rhutabega, but again, the point was to make a simple supper out of available ingredients rather than go shopping with a plan in mind.
One of my "soup secrets" is creating depth of flavors. To be sure, one could chop all these veggies, toss them in a pot with some water, salt, pepper and oil and set it to boil. In the end, one would have a perfectly acceptible soup. But I prefer more developed flavors. To that end, I chop first, then sautee in batches to bring the flavor of each ingredient out. For this soup, I started by barely carmelizing the onions and garlic in a skillet then tossing them into the soup pot...
Next up in the skillet were the cubed potatoes and turnips:
While they were roasting in the pan, I set to work chopping the rest of my veggies.
Out came the potatoes and turnips, and in went the carrots, celery and tomatoes...
Time to add the beans (no brand endorsement intended; I merely used what I had on hand...).
Everything then got stirred up in the soup pot with a splash of tamari, some dried basil and oregano, and another splash of olive oil. I added water, then simmered until everything was just soft enough and the flavors could merge and marry.
All that was left to do was slice up a baguette for my wheat-eaters, pour a glass of beer, and enjoy a simple-yet-satisfying autumn harvest supper! DO try this at home...
--Sheila
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Posted by: オテモヤン | March 27, 2010 at 01:39 AM