Four days into March and there is still snow on the ground. The morning groans for soup.
Last week, I made beef stock (or broth) out of a meaty bone and some marrowy bones; onion, parsnip, turnip (rutabaga), leek, and celery (we had used up the carrots in other things); and flavoured it with salt, thyme, rosemary, bay leaf, pepper corns, and juniper berries. This week, six cups of it came out of the freezer to become the base for ‘chuck-it’ soup.
‘Chuck-it’ comes from the response to the answer to the question, ‘What is there in the house that we can make into soup?’ As the question is answered, more often than not the response is, ‘Ay, chuck it in.’ Today’s list was:
1 small turnip/rutabaga/swede
2 stalks of celery
1 medium onion
¼ cup of red lentils
The onion and celery were finely chopped and sautéed in butter, then added to the stock. Chopped carrots and parsnips were stirred around in the remaining butter; then, they too were added to the stock. The turnip was chopped and put in the pot; as were the lentils. All was brought to a rolling boil, reduced to a high simmer/low boil, covered, and left until all the vegetables were soft.
Once ready, the soup was zschooked: that is, it was removed from the heat and blended using a hand blender. At this point the seasonings were adjusted: salt was added, along with a pinch of dried parsley and two pinches of fines herbs. The soup was returned to the heat, brought up to serving temperature, and served.
This is thick soup. Rinse the end of the blender before you sit down to eat. When reheating, it is a good idea to add more stock/broth. The four of us had a cup of soup each, with bread and cheese, which left about six cups. We divide the soup equally into two containers. When we have this soup again, we’ll add a cup of stock to the three cups of soup.
This morning’s soup was a joint father and daughter effort. And not too shabby an effort it was.