A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Americans who have been to France and come home craving a reminder of their magical European experience, love Vermont cheeses.
—Allison Hooper, founder, VT Butter & Cheese Creamery

Practice not cleaning your plate: it will help you eat less in short term and develop self-control in the long term.
—Michael Pollan

Sweet taste buds develop before all others, that’s why small children love sweets.
—Bronwyn Dunne

Don’t eat breakfast cereals that change the color of milk.
—Michael Pollan

My rule of thumb is, when in doubt, cook more than you think you may need.
—Marian Cunningham, from Learning to Cook


Winter Root Soup – Nourishing Traditions

Yummy vegetables before blending!

Ingredients:

3 medium onions, peeled and chopped

2 leeks, washed, trimmed, and sliced

4 carrots, peeled and sliced

2 turnips, peeled and sliced

1 rutabaga, peeled and sliced

3 parsnips, peeled and sliced

4 tablespoons butter

1 1/2 quarts chicken stock

several thyme sprigs, tied together

4 cloves garlic, peeled and mashed

pinch cayenne pepper (to taste)

sea salt or fish sauce (to taste)

pinch of nutmeg (to taste)

piima cream or creme fraiche (optional)

Method:

Melt butter in a large, stainless steel pot and add onions, leeks, carrots, turnips, rutabaga, and parsnips.  cover and cook gently about 1/2 hour over low heat, stirring occasionally.  Add stock, bring to a boil, and skim  Add garlic, thyme, and cayenne.  Simmer, covered, for about 1/2 hour until the vegetables are soft.

Remove thyme and purée soup with handheld blender  Season to taste.  If soup is too thick, thin with a little water.  Ladle into heated owls and serve with cultured cream.

Blogger’s notes:

  • Don’t fret if you can’t find all the ingredients!  I have made this many times with only portions of the vegetables and it turns out delicious!
  • Nourishing Traditions often recommends cultured cream as a serving suggestion.  I rarely include when executing the recipe.
  • Don’t have thyme sprigs?  Make a seasoning satchel with cheesecloth and twine.
  • No immersion blender?  Use your countertop blender and purĂ©e the soup in batches.

Posted: 2-4-2018

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Ingredients:

3 medium onions, peeled and chopped

2 leeks, washed, trimmed, and sliced

4 carrots, peeled and sliced

2 turnips, peeled and sliced

1 rutabaga, peeled and sliced

3 parsnips, peeled and sliced

4 tablespoons butter

1 1/2 quarts chicken stock

several thyme sprigs, tied together

4 cloves garlic, peeled and mashed

pinch cayenne pepper (to taste)

sea salt or fish sauce (to taste)

pinch of nutmeg (to taste)

piima cream or creme fraiche (optional)

Method:

Melt butter in a large, stainless steel pot and add onions, leeks, carrots, turnips, rutabaga, and parsnips.  cover and cook gently about 1/2 hour over low heat, stirring occasionally.  Add stock, bring to a boil, and skim  Add garlic, thyme, and cayenne.  Simmer, covered, for about 1/2 hour until the vegetables are soft.

Remove thyme and purée soup with handheld blender  Season to taste.  If soup is too thick, thin with a little water.  Ladle into heated owls and serve with cultured cream.

Blogger's notes:
  • Don't fret if you can't find all the ingredients!  I have made this many times with only portions of the vegetables and it turns out delicious!
  • Nourishing Traditions often recommends cultured cream as a serving suggestion.  I rarely include when executing the recipe.
  • Don't have thyme sprigs?  Make a seasoning satchel with cheesecloth and twine.
  • No immersion blender?  Use your countertop blender and purĂ©e the soup in batches.
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  • Don't fret if you can't find all the ingredients!  I have made this many times with only portions of the vegetables and it turns out delicious!
  • Nourishing Traditions often recommends cultured cream as a serving suggestion.  I rarely include when executing the recipe.
  • Don't have thyme sprigs?  Make a seasoning satchel with cheesecloth and twine.
  • No immersion blender?  Use your countertop blender and purĂ©e the soup in batches.
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  • Don't fret if you can't find all the ingredients!  I have made this many times with only portions of the vegetables and it turns out delicious!
  • Nourishing Traditions often recommends cultured cream as a serving suggestion.  I rarely include when executing the recipe.
  • Don't have thyme sprigs?  Make a seasoning satchel with cheesecloth and twine.
  • No immersion blender?  Use your countertop blender and purĂ©e the soup in batches.
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