Spring Soup with Winter Potatoes
Recipe by Pamela Dunn
This is a very basic vegetarian preparation, served hot or cold this is delicious on its own. However, it is a nearly neutral flavor palate and can be seasoned in virtually any cultural or regional direction.
Cream can be added to create a silky texture, sherry to make it a bit more fragrant. Add dry spices like curry, add a garnish of bacon and some caraway. Consider fresh dill.
Ingredients
- 6 Cups Firm Potatoes – scrubbed smooth and cut into 1/2” pieces
- 2 Cups Sweet Yellow Onions – coarsely chopped
- 6-8 Cups Vegetable or Chicken Broth
- 1 Can White Beans - and tender skinned variety Coulis
- A coulis is a simple sauce, or condiment, made of pureed vegetables or fruits to add color, flavor and general excitement to a dish. In this case ANY herb, fresh and non-woody, will due. An early onion, chive or scallion will work beautifully, but I like the garlicky kick of the wild ramp.
- 1 Cup Wild Ramp
- 1/3 Cup Exceptional EVOO from the Olive Oil Company
- 1 tsp Boxed Goodes. Pick-a Pepper Organic 4 Pepper Blend
Preparation
- Blend 1 cup of a single or blend of herbs w/ 1/4-1/3 cup extra virgin olive oil and a daring if not aggressive quantity of fresh ground pepper.
Soup Preparation:
- Bring a large pot of water to a rolling boil drop in potatoes and onions and cook 3 -5minutes or until the potatoes are just tender. I like to use a skewer to test them.
- Strain and reserve liquid if you are using bouillon for your broth.
- Blend or process veggies adding your broth to produce a smooth texture.
- Once smooth, return the mixture to a pan, combine remaining broth and season to taste, bring up to a simmer for 3 minutes, take off the heat and transfer into smaller containers to cool in the fridge.
- It is important not to over cook this soup as the potato starches will break down and the onion will loose its “fresh” taste. When I am feeling daring I blend the onions raw into the cooked potato and rely on the 3 minute simmer to finish them off.
- The key to this soup is to barely cook the veggies before removing them from the heat to combine in a food processor or blender, or to place in a cool bowl or pot to use the immersion hand blender.
- Blend to the texture you will best enjoy, add more broth if necessary.
- Cool and serve w/a coulis drizzle.
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