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Spring, Maybe

SpringSpring officially started over a month ago, but it has been a slow, reluctant one this year. I haven’t felt the urge to switch out my clothes for the boxes in the attic, and I am still sleeping with an extra blanket on my bed. The cherry blossoms are blooming, the forsythia and crocuses have appeared, but even as I sit here writing this I’m clutching a hot cup of tea to warm my chilly hands. This is making me grumpy, but is also making me want soup rather than salad.

I like to say I eat seasonally, but it is more accurate to say I eat temperately (and I don’t mean with temperance). When it is cold I want hot food that will warm me as I cook it, when it sits in front of me and finally when it gets to my belly. Conversely when it is hot I do whatever I can to avoid making myself or my house hotter. It is April and I should be transitioning to salads and iced tea, but I can’t. I’m just too cold.

There is a pretty redbud tree in front of my house, and when it finally gets around to blooming it will be resplendent for a few days, but like me, my tree is holding out for sunnier days. To keep warm I am making some carrot and sunchoke soup.  This is one of those soups that is good hot or cold, so is perfect for this time of year. I hope that by this weekend I will enjoy some cold. I make a carrot soup that is similar, but when I was at the market and saw the sunchokes I thought they would be a perfect addition.

Carrot and Sunchoke Soup

Carrot and Sunchoke Soup
Serves 4-6
Prep time 1 hour, 30 minutes
Cook time 1 hour
Total time 2 hours, 30 minutes
Meal type Soup

Ingredients

  • 1 1/2lb carrots (peeled and rough chopped)
  • 1 Large Spanish onion (rough chopped)
  • 1lb sunchokes (scrubbed (also called Jerusalem artichokes) quartered)
  • 8 sage leaves (snipped with a scissors)
  • 1 tablespoon ghee (or other neutral oil)
  • 1 cup cream (optional)
  • 1 quart beef stock
  • 1-2 teaspoon kosher salt

Directions

Step 1
Melt butter over low heat, and add onions
Stir and let onions soften, about 5 minutes
Step 2
Add carrots, sunchokes and sage, stir well and add stock
Cover, lower heat and let simmer for 45 minutes to one hour, until all vegetables are tender
Step 3
Taste broth for seasoning, and add salt
Puree with immersion blender or in a blender
If using it add cream or use it to garnish the soup by drizzling it and swirling with a knife tip

Serve either hot or chilled
Garnish with a small sage leaf

 

 

 

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  • April 16, 2015 - 11:30 am

    Marci Schwartz Lutsky - This looks fantastic Nancy!ReplyCancel

  • April 16, 2015 - 11:31 am

    Valerie Newman - Looks delicious. I like a cold soup. My butternut squash with apple and goat cheese.ReplyCancel

    • April 16, 2015 - 5:30 pm

      nrlowell@comcast.net - Valerie, yours sounds so good! Do you mix in the goat cheese when it’s hot, or use it as a garnish?ReplyCancel

  • April 16, 2015 - 12:48 pm

    Peggy Gilbey - Delish Nancy! I’m sitting here with my second cup of coffee- which I never have- but it was so cold at the bus stop this morning… well, just like you said, perhaps your soup will do the trick for today’s meal!ReplyCancel

    • April 16, 2015 - 5:31 pm

      nrlowell@comcast.net - Peggy, these cold mornings are slowing me down! I still want to stay under the covers, but I know it won’t be long until I’m complaining about the heat…ReplyCancel

  • March 21, 2016 - 6:01 am

    Spring Has Sprung » Chefs Last Diet - […] year’s early spring is a stark contrast to last year’s when it seemed to stay cold forever. And though I feel a small degree of guilt for enjoying a mild […]ReplyCancel

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