I made this over the weekend and loved it.
This version of the recipe is slightly different from the one in her cookbook but it’ll do the trick (in her book she calls for two tablespoons of maldon salt and I think one, as it is listed here, is fine). I added some hot pepper flakes at the end, too. Dag, it was tasty.
[Photo Credit: James Ransom]
that does sound good. gonna try it next week.
What's nice is that the individual veggies keep their integrity and don't bleed into the soup and the sweetness is a nice balance from the saltiness of the soup. She also uses celery root which I think is really nice.
The interesting part was cooking the onion first in the 2 tablespoons of maldon salt. On med-low heat so they got creamy instead of brown. Again, I think you can cut back on that salt and use 1 or 1.5 tablespoons but that was neat.
[2] nice. did you use all the veggies in the ingredient list?
I couldn't find the sunchokes but otherwise, yeah. I prefer the sweeter root vegetables so I only used one turnip (or it could have been a rutabaga). But it's good to have that to balance it a little bit. And because it was plenty salty, I found that the lemon at the end made a big difference.
The way she has it in the book is after cooking the onions for 15 minutes you add the vegetables and cover and cook for about 25 minutes, again on med-low, stirring roughly every so often. They veggies should be softened but not mushy. Then add the broth for another 15-30 minutes.
[4] cool, thanks for the tips. i think i have everything on hand but the sunchokes so was wondering about them.
5) Yeah, they aren't necessary and I think you can use different things but some vegetables would just bleed too much flavor into the soup. Even something like celery I wouldn't use, but celery root, yes.