We’ve all heard the rumors about dreadful Seattle weather. The rain, the clouds, the cold winters and high suicide rates. It’s February, and only a day or two of sunshine to break up the veiled skies and 50 degree temperatures are good enough for me. I have seen worse, with vivid memories of vapor rising from my reddened thighs, burning from the cold, icicles formed at the tips of my bangs, and the pain from breathing in air at -30F. No, I was not in a mini skirt. Quite the contrary, I was layered in silk, denim, and goose down, respectively.
While I can still feel my toes, I still enjoy a warm bowl of soup for supper. Afterall, it is February. This simple recipe is a sweet and wintery mix of root vegetables and leeks that make for a thick and voluptuous potage. The heavy cream will not be missed. No Sir. Not here.
You will need:
two gigantic or four medium to large parsnips
one large rutabaga
32 fl oz chicken or vegetable stock
one bay leaf
Roughly dice the peeled parsnips and rutabaga. You will be pureeing them later, so there is no need to fuss about the size. Saute in some coconut oil, or oil of choice. Finish off their cooking by adding a splash of water or stock to the pan. Put the lid on and let steam. Salt and black pepper to taste.
In the meanwhile, thinly slice the leeks, adding them to a large bowl of cold water to get any grit out. Drain and rinse.
Once the parsnips and rutabaga cubes are fork-tender, transfer to food processor. If you don’t have a food processor, or want to skip the hassle of cleaning one, you can of course instead add the vegetables to a bowl and use an immersion blender, masher, or clean beer bottle. No one’s judging.
In the same pot, add more oil. Add leeks, bay leaf, and salt. Just as the leeks are happily wilted, crack in fresh black pepper and return the puree to the pot, giving it a stir. Slowly add stock, using a wooden spoon or whisk to stir as you pour. Bring to a boil.
Turn heat back on low and let it gently simmer until ready to serve.