Thursday, November 09, 2006
We had a ton of Blooming Glen root veggies in the fridge. Thankfully it's chilly enough to make a yummy "root soop." I made a gigantic batch on purpose. This is unusual.
I swear, I had twelve children in a previous life. Most times, although I have the intention to make one pot, it always ends up as two. When I chop the carrots, I think to myself, "oh, I'll throw a couple extra in." Then, when I add the beans, I think, "hmm, this will be a little more substantial if I add extra." Naturally, extra celery, parsnips, rutabaga follow. Of course, there's always something in the fridge that "should really be used up," so I add that, too. Before you know it, I'm in a panic on the phone with my mom, looking for another pot, because mine is overflowing. And I've only got through half of the ingredients.
I can't tell you the countless times I've done this. You think I would have learned by now, but without fail, every time I make soup or chili, it's the same story. So, I've decided to start this season out different. I began this recipe with two pots. See? I can be trained :)
We had a ton of roots on hand - carrots, celeriac (celery root), rutabaga, parsnips. The above is the "after" picture, this is the "before" picture:
And here's the recipe (adapted from a December - I think - 2005 Vegetarian Times recipe):
ROOT SOOP WITH BARLEY
Serves: like, a bazillion
2 6-quart stock pots with lids
3 tbs olive oil
4 leeks, chopped
2 onions, chopped
8 cloves garlic, minced
1 cup pearled barley
3 32-ounce boxes of organic vegetable stock (or 12 cups of water and 4 bullion cubes)
8 - 10 cups of scrubbed, but unpeeled* diced root veggie loveliness
1/2 - 1 cup of chopped fresh herbs (dill works well, but any one or two will work)
*Except the celeriac. Go ahead and peel those gnarly, dirty bad boys. Most of the nutrients in root vegetables live close to the surface; by peeling them you'll inadvertently loose the good stuff.
In one of the pots, heat the oil over medium heat. Add leeks and onions and cook until softened (about five minutes). Add the garlic and saute for about 30 seconds. Remove half of the mixture and place it into another pot, over medium heat. Stir half of the barley into pot one, the other half into pot two. Do the same for the vegetable stock. Bring soup to a boil. Reduce heat to low, skim off any froth, cover and simmer for 20 minutes.
Add root veggie loveliness; half in one pot, half in the other. Cover and simmer 20 to 25 minutes more, or until barley and vegetables are tender. Just before serving, stir in herbs. Salt and pepper to taste.
We had bowls of soup with some fantabulous grilled not-cheese sandwiches - made with Bakers on Broad complet bread, of course ;) Yummm!