Sunday, February 1, 2009
As you may know, I am a devout farmer's market goer. Every Saturday morning, I religiously pore of the week's offerings from the fine local farmers at the green market at McCarren Park. This time of year, the vegetable pickings are a bit sparse and I am always craving a piping hot bowl of soup. So, inspired by a recipe in Deborah Madison's cookbook, Local Flavors, I have been making this potage a winter staple.
Here's the recipe:
-3 small potatoes
-6 small turnips with tender skin
-5 1/2 cups vegetable stock (or water)
-3 large leeks
-sprigs of fresh thyme
-a bit of cream
-salt and pepper to taste
Add all the vegetables and a few sprigs of thyme to a large pot. Simmer for 5 minutes in a cup of vegetable stock. Add the remaining stock (or water). Bring to a boil. Turn down the heat and simmer gently for 25-30 minutes. Remove from heat and mix in a few spoonfuls of cream. Garnish with thyme (or parsley). Serve with good warm bread. Enjoy!
P.S. This is one of those soups that tastes even better the day after!