The art of being Californian, it seems, is to cultivate a loose-limbed insouciance while secretly working away like a frantic ant.

--Richard Fortey The Earth: An Intimate History

Tuesday, February 8, 2011

Soup is my Soup-er Power

So, I make soup a lot. Like three times a week. And they are awesome (usually, sometimes they look like my garbage disposal backed up, and I served bowls of the fluid that is sitting in my sink--but only sometimes).

Here is the soup I made tonight because
a) it kicks ass so much that it is WAY,
b) I made it up myself, and
c) it is vegan so if you eat it you will be better than everyone else (like the super power of an evil ex)

Celeriac, Apple, and Fennel Bisque

olive oil
4 leeks, cleaned and sliced (white and pale green parts)
6 parsnips, peeled and sliced
2 celeriac thingies, peeled and cubed
4 stalks celery, cleaned and sliced
5 apples (maybe Fuji, but really whatever you want), peeled and cubed
2 TBS fennel

no-chicken broth or any non-tomato veggie broth(2 cups + more for thinning if needed)
3/4 c raw cashews

Salt and pepper to taste
Truffle oil (optional)

In a stock pot, heat olive oil. Add leeks, parsnips, celeriac, celery, apple, and fennel. Saute until tender making sure nothing gets brown or burnt. While that is going on, take 2 cups of stock and blend with the cashews until creamy like milk (could take a minute or so). Add cashew milk to the pot. Add a bit more stock to an appropriate amount. Simmer until everything is super soft. Blend until super velvety (again, patience, this could take a minute or so). Salt and pepper to taste. Simmer a bit more until it is the temperature you want.

Serve in bowls with the truffle oil drizzled over the top.

Oh wow. So good.
Make it!
Do it!

No comments:

Post a Comment