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OOOOH, baby, it's cold outside.
Cambells soups might be chemical laden these days, but they still said it best:
"Soup is good food- mmm mmm good!"
This
time of year, locavores are doing a lot to make the remaining
roots palatable. A rich stewy soup of local root veggies and
mushrooms, thickened with lentils, is easy and is just the thing to
warm you right down to your frozen toes when the twinkly lights have
come down and the noisemakers are packed away until next year.
Make a big pot and eat it for days, it just gets better and better. Kind of like the new year!
5 local potatoes
5 local parsnips
1 local turnip
1 local celery root
1 local onion
1/2 lb mixed local mushrooms
1 cup lentils
4 cloves garlic
8 cups veggie stock (I like Better than Bouillon organic vegetable paste)
Olive oil, salt and pepper
Dice
all the roots and toss them in a bowl with a bit of good olive oil and
a sprinkle of salt and pepper. Roast them, flat, on a baking sheet at
400 for 15 minutes.
Chop the onion and garlic and saute it in a bit more olive oil until they are fragrant.
Slice up the mushrooms and add to the saute, with a little more oil if you think you need it to keep them from sticking.
When they begin to brown add the stock and bring it to a simmer
Add all of the roots and the lentils and continue to simmer for 30 minutes, or until the lentils are falling apart.
Add salt and pepper to taste.
Happy New Year!
Check out JJ's Business and Blog @ www.cuisineenlocale.com
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