I know just in time for spring, but I made this last week when we had over a foot of snow. This is a recipe from food and wine for a Nordic soup using winter vegetables. It was one of those recipes where I could read the recipe and tell we were going to like it, so I documented it. It was very yummy and I think you can use other root vegetables, I just wouldn't use potatoes or sweet potatoes since they add too much starch to the broth. The multi-onion base makes the soup.
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| leeks, onions, garlic, parsnips, celery root, barley, spinach, oil, nutmeg, salt and pepper |
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| slice leeks and onions, mince garlic |
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| saute in oil until softened |
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| stir barley into the onions and cook a few minutes until toasty |
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| cube parsnips and celery root (peel the celery root well) |
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| add to base with bay leaves |
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| add veggie stock (I used my concentrate cubes and water) and simmer until veggies are done |
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| stir in spinach and a generous amount of nutmeg |
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| cook until just wilted |
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| serve with homemade crusty bread |
Very satisfying on a cold day.
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