A benefit of shopping at the farmers market on a limited budget: creativity becomes our most nourishing kitchen companion. How many times a week can we eat potatoes, carrots, and parsnips before we’re bored out of our minds?

Here is this week’s culinary creation.

Forest Soup

 

3 medium Belgian potatoes, peeled and cubed

4 small carrots, peeled and cubed

2 large parsnips, peeled and cubed

1 1/2 liters boiling water

2 vegetable bouillon cubes

5 bay leaves

fresh thyme and ground pepper to taste

Combine ingredients in stock pot. Boil together on the highest setting that your electric hot plate can reach.

Meanwhile, saute in olive oil:

2 pearl onions, diced

2 stalks celery with leafy tops, chopped

Add to boiling soup.

When roots are soft and tender, remove soup from heat. Remove bay leaves. Puree with immersion blender until smooth. Allow to rest on low heat. Meanwhile, prepare forest melange.


Forest Melange

2 large pats of butter

6 to 8 baby bella mushrooms, peeled and sliced

200 grams forest mushrooms, cleaned

salt

Melt butter in fry pan over medium heat. Saute mushrooms until soft and beginning to caramelize. Add salt to draw out remaining liquid from mushrooms and cook it off. Reserve some for garnish and add remaining to pureed soup. Serve immediately with crusty bread and tomato salad.

 

 

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