What makes a Root Vegetable Soup so satisfying? Could it be to do with the nature of the food we use to make it? There’s plenty of evidence and theory to support the idea, but one of the best examples I’ve heard is Melanie Waxman’s invitation to think about the nature of a Carrot. Its experience of life. A calm, quiet existence, embedded in the earth, gradually evolving and growing over time. Encountering, yet overcoming obstacles to growth. Is it any wonder they provide such grounding and nurturing energy when we eat them? Melanie will be visiting the Concord Insitute in May to run a week long cooking programme, which is not to be missed. Dates to be confirmed, but provisionally May 1–7.
And so to the Soup: A simple Leek, Swede and Parsnip Soup which turned out quite beautifully. As always, I start by making a hearty Vegetable stock. For the Soup, some good earthy Organic Root Veg: 2 Leeks, 2 Parsnips, 1 large Swede. Washed, trimmed and cut into slices (Leeks) and chunks (Parsnips, Swede). A current fave is the ‘pencil cut,’ like you are sharpening a pencil… hold parsnip and cut off section, then rotate round as you continue cutting. Fantastic shapes (sizes can vary according to your wishes) and immensely satisfying.
A Le Creuset pot or similar, with a healthy splash of Oil. I used Olive, with some leftover Anchovy Oil. Veges placed in, most watery first, (Leeks, Parsnip, Swede) with a generous sprinkle of Sea Salt between each layer. Then, the tried and true ‘drop lid’ method: placing a smaller size lid inside, covering the veges, and pressing down. (small plates can be used instead) The pot lid on top, with heat set to medium. Not too urgent. You can tell by the sound of the cooking. Keep an eye on this, you don’t want the veg to catch before generating enough liquid. (If it does, don’t despair. Scoop out the unburnt veg, Clean the pot, and start again) After 20mins or so, you’ll see, and hear, some bubbling of liquid. Now’s the time to top up with some strained stock, adding enough to cover the veg. Leave to simmer gently, until veg are cooked. Add more stock, Season with Sea Salt. At this point, I sometimes add some Butter (Goat’s Butter is wonderful) and in this case I added a Parmesan Rind. For a creamier finish, you could use Oatly or Soy milk. Blend the soup, and add more stock if necessary. For serving, have some fun. This bowl is topped with Creme Fraiche, some Sauteed Shittake & Kombu with Shoyu (from the Stock) and a drizzle of Chilli Oil in Jamie Oliver ‘bish, bosh, bash’ style. Another variation I tried the next day was Greek Yoghurt and Chopped Scallions. Back to Earth. Like a Parsnip, innit!
