It's not really that surprising to me, since cooking is a pretty creative process. Creating something of worth from lots of little pieces. Plus, as many of us care for families, it is something required everyday. I figure I might as well make it interesting and delicious!
Much like sewing, having the right tools makes a huge difference to me. A good chopping knife, and block are essential. My knives are courtesy a nice tax refund several years ago. The chopping block? My husband. He made it for me 5 years ago and it's one of the most useful and attractive things in my kitchen. I love it!
|top-bottom: celery, carrots, rutabaga, leeks, onions|
I love soup, and pureed soups are one of my favorites, with some good crusty bread. I've decided with everyone being sick lately that we should be eating more vegetables. And with the leeks and onions in this soup it's almost sweet when cooked. And really, who doesn't want an excuse to buy a rutabaga!?
So I made some of this soup the other day. It's from a soup cookbook I purchased in France. It reminds me of those delicious, creamy first course soups. But I like them for lunch. With that bread. Of course with the bread. Did I mention bread?
My sweet mr.louwho is the best gifter. He got me this lovely food processor for my birthday and I've LOVED using it! Especially for this soup. Basically you simmer the veggies for about 20 minutes and then puree it in the food processor. Then mix it back up with some cooked rice, the liquid, and some milk. Oh, and butter. Of course.
And this bread. I blogged about it a couple of years ago. With the right tools (a baking stone and container to keep the dough) this is the EASIEST and prettiest bread you will ever bake. Try it.
Now don't think I'm just going to leave you without the recipe! Here it is. Hope it warms you up on a cold winter day!
Potage a la Libournaise
4 2/3 C Water
4 2/3 C Milk
2 turnips (or rutabagas)
2 branches celery
2 large onions
4 large soup spoons rice
2-4 tbsp butter
parsley for garnish (optional)
Cut the vegetables in julienne (matchstick size pieces). Bring them to a boil in a large pot with the water and salt (1 tbsp). They should become soft to the touch (about 20 minutes).
Strain the vegetables and reserve the water in a smaller saucepan. Cook the rice in this water, about 20 minutes.
While the rice is cooking, put the vegetables back in the pot and mix with melted butter. Be sure to not brown the vegetables, just mix them well with butter.
Puree vegetables in a food processor. When rice is cooked, add rice with water to the food processor to combine. (Or use an immersion blender straight in the pot.)
Pour soup back in the pot. Stir while adding milk and let soup reheat. Add salt and pepper to taste. Garnish with chopped parsley in the center of each bowl.