Tuesday, March 04, 2008
MELT YOUR FACE AND LUV IT
Though the winter nip is still nipping at my nips, spring is coming more and more into focus through my Vaseline smeared binoculars. A couple weeks ago I saw huge snowflakes falling from the sky as if a congregation of grandmas were lounging on cloud sofas, discarding their collective doilies upon our heads. But yesterday spring teased me from a distance, as at least one flying insect caught flight in the temperate outdoor air and passed by my eager eye...
But I hear the cold winter is not ready to concede to spring, as the robotic two-party political candidates continue to do battle while weaving their lies and hairline fractured promises around the masses of hypnotized moths and lacewinged constituents of this mock democracy. I am not a big fan of the two-party political headbutt, nor am I a big fan of the bleak, dreary, lifeless winter season, though amidst the latter I can at least find beauty in the cycle of things as they end and re-begin unlike the recycled tape-rewind jam of the latest Democrublican candidate's podium slop.
So with winter not yet at the end of it's term, let me share with you one of my favorite winter companions... fuckin' SOUP!!! Sip it, slurp it, spoon it, thermos it... stick your face in the steam of your bubbling cauldron!!!
And nothing is fresher during the winter than root vegetables. So here is one of my favorite soup recipes for a hearty root soup:
RUTABAGA, TURNIP, AND CARROT SOUP
////////////////////////////////////////////////////
1 TABLESPOON OLIVE OIL
1 1/2 CUPS CHOPPED LEEK (WHITE AND PALE GREEN PARTS ONLY)
1/2 CUP CHOPPED CELERY
2-3 GARLIC CLOVES MINCED
2 CUPS 1/2 INCH PIECES OF PEELED RUTABAGA
2 CUPS 1/2 INCH PIECES OF PEELED TURNIPS
2 CUPS 1/2 INCH PIECES OF PEELED RUSSET POTATOES
2 CUPS SLICED CARROTS
1 28 OUNCE CAN DICED TOMATOES IN JUICE
7-8 CUPS OF VEGETABLE BROTH
Heat the oil in a large stock pot over a medium to low heat. Add leek, celery, and garlic and saute until vegetables begin to soften, about 5 minutes. Add the turnips, rutabagas, potatoes, carrots, tomatoes w/ juices, and 3 1/2 to 4 cups of broth. Bring the mixture to a boil. Reduce the heat; cover and simmer until vegetables are very tender, about 45 minutes. Transfer 1/3 to 1/2 of the soup to processor or blender. Puree until almost smooth. Return the puree to pot. Add remaining broth to the combined soup and puree. Mix well and then bring the soup to a simmer. Season with salt and pepper and serve. Serves 6 to 8 depending how damn hungry you beasts are...
By the way, don't hesitate to improvise with whatever like-ingredients you might have around the kitchen, backyard, alley way, vacant lot, or hydroponic closet. I've used some sweet potato and daikon radish in a batch of this soup before, and the shit was still deeeeelish...
But I hear the cold winter is not ready to concede to spring, as the robotic two-party political candidates continue to do battle while weaving their lies and hairline fractured promises around the masses of hypnotized moths and lacewinged constituents of this mock democracy. I am not a big fan of the two-party political headbutt, nor am I a big fan of the bleak, dreary, lifeless winter season, though amidst the latter I can at least find beauty in the cycle of things as they end and re-begin unlike the recycled tape-rewind jam of the latest Democrublican candidate's podium slop.
So with winter not yet at the end of it's term, let me share with you one of my favorite winter companions... fuckin' SOUP!!! Sip it, slurp it, spoon it, thermos it... stick your face in the steam of your bubbling cauldron!!!
And nothing is fresher during the winter than root vegetables. So here is one of my favorite soup recipes for a hearty root soup:
RUTABAGA, TURNIP, AND CARROT SOUP
////////////////////////////////////////////////////
1 TABLESPOON OLIVE OIL
1 1/2 CUPS CHOPPED LEEK (WHITE AND PALE GREEN PARTS ONLY)
1/2 CUP CHOPPED CELERY
2-3 GARLIC CLOVES MINCED
2 CUPS 1/2 INCH PIECES OF PEELED RUTABAGA
2 CUPS 1/2 INCH PIECES OF PEELED TURNIPS
2 CUPS 1/2 INCH PIECES OF PEELED RUSSET POTATOES
2 CUPS SLICED CARROTS
1 28 OUNCE CAN DICED TOMATOES IN JUICE
7-8 CUPS OF VEGETABLE BROTH
Heat the oil in a large stock pot over a medium to low heat. Add leek, celery, and garlic and saute until vegetables begin to soften, about 5 minutes. Add the turnips, rutabagas, potatoes, carrots, tomatoes w/ juices, and 3 1/2 to 4 cups of broth. Bring the mixture to a boil. Reduce the heat; cover and simmer until vegetables are very tender, about 45 minutes. Transfer 1/3 to 1/2 of the soup to processor or blender. Puree until almost smooth. Return the puree to pot. Add remaining broth to the combined soup and puree. Mix well and then bring the soup to a simmer. Season with salt and pepper and serve. Serves 6 to 8 depending how damn hungry you beasts are...
By the way, don't hesitate to improvise with whatever like-ingredients you might have around the kitchen, backyard, alley way, vacant lot, or hydroponic closet. I've used some sweet potato and daikon radish in a batch of this soup before, and the shit was still deeeeelish...
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