Monday, December 12, 2011

Terry's Favorite Winter Vegetable Soup

This is an absolute favorite lunch for us on these very cold days here at the farm! The key to this soup is cutting everything into very small pieces so that the veggies and their flavors all melt together while cooking. If you prefer, you can add bits of ham or bacon, chicken, herbs, cooked dried beans to add more substance to the soup, or bits of kale for color! Top with shredded Parmesan cheese, chopped parsley or cilantro!

I won't keep you waiting any longer, here's Terry's Favorite Winter Vegetable Soup!
From the recipes in Terry's kitchen.

6 cups of water or stock
3 tbsp olive oil
2 tsp salt
1 medium onion, cut into 1/4 inch dice
2 medium yukon gold potatoes or fingerlings, cut into 1/4 inch dice
2 leeks, white and pale green parts, finely chopped
3 to 4 medium carrots, cut into 1/4 inch dice
3 medium parsnips (or about 1 large) cut into 1/4 inch dice
2 medium turnips or a rutabaga, peeled and cut into 1/4 inch dice
1 small celery root, peeled and cut into 1/4 inch dice
1 small fennel bulb, trimmed, and cut into (oh you guessed it!), 1/4 inch dice
2 garlic cloves or more
Freshly ground black pepper

In a large heavy saucepan, bring the water 2 tbsp olive oil, and salt to a boil. Add the vegetables and garlic and simmer, half covered, until the vegetables are very tender, about 30 to 35 minutes. They will almost melt in your mouth! Pepper liberally. Ladle into bowls and drizzle a small amount of the remaining olive oil over each serving. Top with shredded cheese. This soup will keep for up to four days covered in the refrigerator.

The Best Winter Veggie Coleslaw

Are you sick of roasted root vegetables, stews, mashes, and bakes by now? Well here's a great recipe for raw winter roots!

We're not kidding, this is The Best Winter Veggie Coleslaw
From Jamie at Home: Cook Your Way to the Good Life by Jamie Oliver

2 carrots, peeled (different colors if you can find them
1 bulb of fennel, trimmed
Use at least 2 of the following (in italics)
3-4 radishes
1 light colored beet
1 turnip, peeled
1/2 a small celeriac, peeled (or 1/4 of the large)
14 ounces red and green cabbage, outer leaves removed
1/2 a red onion, peeled
1 shallot, peeled
1 lemon
olive oil
a handful of fresh soft herbs, mint, fennel, dill, parsley, or chervil
1 cup plain yogurt
2 tbsp mustard
sea salt and freshly ground pepper

Shred the carrots, fennel, and your choice of the other four veggies on a mandolin, or use the julienne slicer in your food processor. Put the veggies into a mixing bowl. Slice the cabbage, onion, and shallot as finely as you can and add to the bowl.

In a separate bowl, mix half the lemon juice, a glug of extra virgin olive oil, the chopped herbs, yogurt, and mustard. Pour this dressing over the veggies and mix well to coat everything. Season to taste with salt and pepper and the rest of the lemon juice if you like.

Eat well and stay warm everyone!