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January Hill Country White Root Soup
This is a gluten-free soup, BTW.
It was hard to name this, because "Texas" implies heat, or BBQ, and you will find neither in this--except for some grated Daikon radish. That may be a surprise. When I don't feel quite right, it's time for a touch soup--that's when I simply wander the market, reaching for but not touching vegetables. If my hand relaxes on the veggie, it's desired for the soup. So the recipe comes after the selection. Today, I went heavily white root.
This Saturday I chose:
1/2 of one large white onion, peeled and diced
2 cups water
2 bunches of maroon carrots--short, fat fellows sometimes called Rainbow. Diagonal sliced.
5 medium to small Japanese white turnips, diced
1 heaping teaspoon grated Daikon radish. A friend warned me about fresh Daikon radish!
One 32 ounce ball jar bone broth (made only with sea salt), with fat (I had lamb on hand)
1 small-medium garnet sweet potato, peeled and rough diced
Two cloves classic white garlic, peeled, cored and minced
1 bunch young, skinny parsnips, trimmed, peeled, diced, and sauteed prior to adding to soup. (I used EVOO to saute.)
Grey Celtic Salt, coarse. About a teaspoon.
(I wash all my veggies)
I started by dicing up half an onion. I sauteed it in the bottom of the stock pan with a half-moon (wide mouth ball jar quart size) of lamb fat. While that was happening, I washed but did not peel the maroon carrots. Then I sliced them diagonally to get the most flavor in the soup. After the onions were soft, I added two cups of water and then the carrots, and left the soup on low.
I stir after adding each ingredient.
Was kinda zoning as I worked, so should have remembered the sweet potato in the cupboard sooner. Instead I washed, popped any dark spots out and diced up the turnips, and washed/de-haired the Daikon radish. Added the turnips, then got the micro plane and grated a bit of Daikon for dash and added. Added bone broth with remaining fat.
In a few minutes I minced up the garlic cloves and added them. Then peeled and diced (smaller since added late) the sweet potato--it's been added. Add sea salt. I trimmed, peeled, diced, and sauteed the parsnips in Extra Virgin Olive Oil, and added them 15 minutes after the sweet potatoes. (Sauteing the parsnips also means they didn't oxidize and discolor.)
The deep flavor comes from a bone broth as the base. You may want more salt, spices, some herbs--I'm in healing mode again, so I stopped here. And am about to go eat my root veggie lunch. First, I'll bake some tapioca with Parmesan center rolls!
It was hard to name this, because "Texas" implies heat, or BBQ, and you will find neither in this--except for some grated Daikon radish. That may be a surprise. When I don't feel quite right, it's time for a touch soup--that's when I simply wander the market, reaching for but not touching vegetables. If my hand relaxes on the veggie, it's desired for the soup. So the recipe comes after the selection. Today, I went heavily white root.
This Saturday I chose:
1/2 of one large white onion, peeled and diced
2 cups water
2 bunches of maroon carrots--short, fat fellows sometimes called Rainbow. Diagonal sliced.
5 medium to small Japanese white turnips, diced
1 heaping teaspoon grated Daikon radish. A friend warned me about fresh Daikon radish!
One 32 ounce ball jar bone broth (made only with sea salt), with fat (I had lamb on hand)
1 small-medium garnet sweet potato, peeled and rough diced
Two cloves classic white garlic, peeled, cored and minced
1 bunch young, skinny parsnips, trimmed, peeled, diced, and sauteed prior to adding to soup. (I used EVOO to saute.)
Grey Celtic Salt, coarse. About a teaspoon.
(I wash all my veggies)
I started by dicing up half an onion. I sauteed it in the bottom of the stock pan with a half-moon (wide mouth ball jar quart size) of lamb fat. While that was happening, I washed but did not peel the maroon carrots. Then I sliced them diagonally to get the most flavor in the soup. After the onions were soft, I added two cups of water and then the carrots, and left the soup on low.
I stir after adding each ingredient.
Was kinda zoning as I worked, so should have remembered the sweet potato in the cupboard sooner. Instead I washed, popped any dark spots out and diced up the turnips, and washed/de-haired the Daikon radish. Added the turnips, then got the micro plane and grated a bit of Daikon for dash and added. Added bone broth with remaining fat.
In a few minutes I minced up the garlic cloves and added them. Then peeled and diced (smaller since added late) the sweet potato--it's been added. Add sea salt. I trimmed, peeled, diced, and sauteed the parsnips in Extra Virgin Olive Oil, and added them 15 minutes after the sweet potatoes. (Sauteing the parsnips also means they didn't oxidize and discolor.)
The deep flavor comes from a bone broth as the base. You may want more salt, spices, some herbs--I'm in healing mode again, so I stopped here. And am about to go eat my root veggie lunch. First, I'll bake some tapioca with Parmesan center rolls!