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WINTER SOUP WITH LEEK & ARTICHOKE


My dear friend Nic from @terracotta__________ has done it again for us :) This time a "no ingredient" winter soup with the ingredients below to be merely just a guide for you to taper, add, take out, "vegan"ize what you wish and make it your own. This is why I love Nic & everything he does so much.


Here is a note from Nic below x


























"There are no strict “ingredients” for this soup, as what I’ve written is more of a method than a recipe.


It is very forgiving in both what you decide to use and how much of it. For example, where you do not have parsnip, opt for potatoes but add some extra onion. In place of Jerusalem artichokes, use pumpkin and embrace the beautifully sunny soup you are left with. If you don’t want to use any animal products, butter can easily be replaced with good quality olive oil, and cream can be avoided altogether.


Play around, remembering that where there is adequate salt and fat, there is flavor."











INGREDIENTS BUT NOT STRICT INGREDIENTS


Leek

Onion

Butter or Olive Oil (Vegan Option)

Artichoke

Swede

Potato

Parsnip or Pumpkin

Cauliflower

White Wine

Vegetable, Chicken or Beef Stock (Beef for richer flavor)

Salt


Optional:


Yoghurt

Crème Fraîche

Pure Cream


Going Full Throttle & Adding Salsa Verde:


Parsley

Garlic

Salt

Lemon

Olive Oil



RECIPE


Start with a lot of leek and onion in a pot over medium heat.


Sweat down in a salted pool of butter (or Olive Oil) until soft and translucent.


Add the hard vegetables, peeled and chopped into small pieces: Jerusalem artichoke, swede, potato, parsnip and/or pumpkin. Cook off for a few minutes.


Add some cauliflower segmented into florets and cook long enough for you to choose a glass, fill it with a dry white wine and take sip.


Once you’ve quenched your thirst, pour a glass-worth of the wine into the pot for good measure, allow to evaporate, and begin to prepare some stock.


I prefer chicken or vegetable stock for this dish, as it results in a

lighter flavor than if you were to use beef (although still delicious, would just be a touch richer). Powdered form (dissolved in water) or homemade, take your pick. Add enough stock to cover all your vegetables by few inches.


Bring to a boil, then simmer until each vegetable is soft enough to be crushed with the back of a wooden spoon against the side of your pot.




Taste for salt, adjust accordingly.


Now it is time to blitz everything until you arrive at a smooth, velvety puree. You do not want that vapid texture we often consumed as children, but rather something more honest (little lumps and bumps are more than fine, in fact they are preferred).


At this point you could stop. Or, if you are like me and adore any form of fat you can get your hands on, proceed in the general direction of your fridge. Whilst most types of dairy (yoghurt,

crème fraîche, etc.) would be more than fine, a generous pour of thick, pure cream is most appreciated by your soup.


Stir it through, off the heat, and ladle into bowls with a crack of

black pepper.


Again, you could stop here. Or, if time is not of the essence, put together a salsa verde. Pound parsley, garlic and salt into a paste using a mortar and pestle, then stir through a similar quantity of olive oil and a squeeze of lemon. Spoon it over the soup.


Serve warm with crusty bread. Go back for seconds.




Enjoy :) follow@terracotta__________to see more of Nic and his cooking x



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