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amuse bouche

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

We can dramatically increase global food availability and environmental sustainability by using more of our crops to feed people directly and less to fatten livestock.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

Don’t eat anything your great-grandmother wouldn’t recognize as food.
—Michael Pollan

Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.
—Craig Claiborne

People who eat according to the rules of a traditional food culture are generally healthier than those of us eating a modern Western diet of processed food.
—Michael Pollan

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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