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Flexibility in any dish is a blessing for a cook dinner. If a dish tastes nice whether or not served scorching or room temperature; scrumptious with meat or with out; takes benefit of equally flavored however totally different greens, all these make it simpler for a cook dinner. One can look within the fridge, the backyard, a farmer’s market or the produce part of a retailer and swap round elements utilizing ones simply at hand. Seize a flexi-recipe like this one and off you go.
The one factor you need to need to make this soup is boiled potato. It might even be leftovers. Proper now, my homegrown potatoes are sprouting in storage. I maintain them chilly and at the hours of darkness, however they know it’s spring, and I can use them up or spend time snapping sprouts off to maintain them just a little longer, or truly, do each.
The recipe requires leeks, however since they’re within the onion household, onions, scallions and leeks all work regardless of barely totally different flavors. I used homegrown onions that are additionally sprouting, slicing the inexperienced tops as in the event that they have been scallions, and peeling away the marginally wilted outer layer to get into the agency onion inside. If it have been fall, I’d positively use leeks.
I maintain celery within the vegetable drawer on a regular basis as a result of it’s so helpful in every kind of dishes. The soil right here tends to be sandy and never nice for rising celery, which prefers muck. I’ve grown celeriac, which has a beautiful celery taste and mashes up gorgeously. You could find it within the retailer and farmer’s market, particularly within the fall. As with leeks and onion, celery and celeriac have related flavors and whereas purists could be horrified, I deal with the 2 interchangeably.
When you have a ham bone with bits of ham clinging to it, and no vegetarians round, then that’s a slam dunk for boiling for broth and enhancing the soup with bits of meat. Boneless at current, I’ve beautiful sliced smoked ham which I sliced as garnish. In case you are serving vegetarians, as an alternative of bone broth, use a roasted vegetable or garlic soup base, or water. If a vegan is on the desk, swap the really useful cream or evaporated milk for one of many many plant-based milks that crowd the dairy part.
Contemplating all these substitutions, one would possibly conclude {that a} recipe isn’t a method in any respect however slightly a collection of strategies.
Precisely.
Celery (Celeriac) Potato Soup
Serves 4-6
3 tablespoons vegetable or olive oil
2 leeks or 3 medium onions, thinly sliced
1 bunch of celery, chopped, or 1 pound celeriac, shredded
2-3 medium potatoes, boiled, plus the cooking water
1 ham bone with meat, non-obligatory, cooked in water to cowl, meat eliminated
2 cups vegetable broth, water or ham broth
¼ cup parsley stalks, chopped finely
½ cup milk, evaporated milk or cream
Salt and pepper to style
Put the vegetable oil right into a soup pot, add leeks or onions and celery or celeriac, and cook dinner, lined, over a low warmth, till delicate.
Add the potatoes with their cooking water to the pot and coarsely mash the potatoes.
If you happen to use a ham bone for broth, add the broth and the cooked meat, chopped. In any other case add a few cups of water or vegetable broth.
Add the parsley. Prepare dinner all collectively for about quarter-hour, mashing with a potato masher to your most popular consistency. In order for you a cream soup, puree it (utilizing a stick blender. In any other case bear in mind to let it cool earlier than placing it right into a blender.)
Add the half-cup of milk, cream or evaporated milk, growing the quantity if crucial to acquire the specified texture.
Convey soup to a simmer. Regulate taste with salt or pepper. Serve heat or at room temperature, garnished with parsley or chives.
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