First of all, I feel very healthy right now. Healthy to the point of needing to ruin it with some sort of treat real, real soon. Why? Because I ate like 5 vegetables at dinner tonight and I’m usually lucky if I eat 5 vegetables in a week! Yeah, yeah I know it’s terrible. I am just not a huge veggies person. Cauliflower? No. Celery? No. Sprouts? No. Broccoli? Ugh no. This video perfectly sums up my feelings on broccoli:
I could go on about the vegetables I’m not comfortable with but you’d just get bored. Suffice it to say, I was not that excited about this week’s recipe. Also soup is always a challenge in our house because Tristan is not really a fan. It’s not that he doesn’t think it tastes good, he just doesn’t consider it a meal or some such nonsense. Consequently I don’t make it very often. But I am willing to go the extra mile for Dorie (usually) so I decided to do this one up right. I went to the farmer’s market here in town to supplement the things I already had and I picked up some GIANT carrots. I had a few left in a bag from the grocery store and look how they are totally dwarfed by this huge farmer’s market carrot!
I also got a really cool purple potato which looks much fancier than a regular ol’ Russet but doesn’t really taste any different.
Alas there was no celery or ginger at the farmer’s market so I still had to go to the grocery store after work anyway. Oh well. I elected to use all of Dorie’s optional ingredients and I just thought I’d mention that peeling ginger using a teaspoon is so much easier than trying to do it with a peeler. Maybe everyone knows this trick and I’m just being weird but I used to use my veggie peeler and had a hell of a time with it but then I read a little snippet in Everyday Food that taught me something new a few years ago. Here’s how it’s done (for anyone who’s curious):
Sorry about the Jay Robb’s Protein Powder in the background. It’s leftover from when my sister-in-law lived with us and I hoped that taking it out of the pantry would encourage us to use it up (it hasn’t). Any old who, I got all my ingredients ready to go all mis en place-style and seriously this soup practically made itself. So easy.
The veggies are actually in a clear glass bowl, but doesn’t it look like they are just magically hovering over the cookbook/stove? Fun stuff. Here are the veggies right before they got slowly softened for 20 minutes over low heat:
Beautiful, no? We are not supposed to post the recipes in our FFWD group but Dorie herself says that this is more of an idea than a recipe so I think it’s okay this time. Plus, I added a few things so I’m just going with it.
1 T unsalted butter
1 T olive oil
1 lb carrots, peeled and sliced into pretty rounds
1 onion, roughly chopped
2 celery stalks, finely chopped
3 garlic cloves, thinly sliced
1 1″ piece of ginger, thinly sliced
1 rosemary sprig
1 marjoram sprig
6 -7 cups chicken broth (I had about 4 cups of broth in the fridge and then I used 3 cups of water & 3 bouillon cubes)
1 large-ish purple potato
3 scallions, thinly sliced
1-2 cups kale, torn into bite-sized pieces
salt & pepper
Heat a large Dutch oven over medium heat and add the butter & oil. When the butter has melted, add the carrots, onions, celery, garlic, ginger, rosemary, & marjoram. Stir so that everything is nice and coated in the butter and oil, then cover the pot and reduce the heat to low. Cook this way for about 20 minutes, until the veggies have all softened. Add the broth and bring the mixture to a boil, then throw in the potato. Lower the heat until the soup is just simmering and partially cover the pot. Cook for about 20 minutes until the potatoes are tender, then throw in the kale & scallions and season with salt and pepper to taste.
I was really pleasantly surprised by how much flavor this little soup had. I think the ginger really had a lot to do with it so I am definitely glad I decided to use it. All in all, we had a very delicious and healthy little dinner. Of course I made something to go with it since I knew this meatless soup would not fly as a stand-alone for dinner. I made this delicious Rigatoni with Vodka & Spicy Tomato-Cream Sauce courtesy of my friend Jeanne. Maybe if we all ask really nicely, she will do a post about it