Tag Archive: Soup

  1. Spicy Potato Tarragon Soup

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    “We do not grow absolutely, chronologically. We grow sometimes in one dimension, and not in another; unevenly. We grow partially. We are relative. We are mature in one realm, childish in another. The past, present, and future mingle and pull us backward, forward, or fix us in the present. We are made up of layers, cells, constellations.”

    —    Anais Nin

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    Spicy Potato Tarragon Soup 

    It’s still winter here in Colorado, although spring is introducing itself in fits and starts. I’m considering this my last homage to the hearty, sustaining bowls of warmth that have characterized this amazing season of snow and festivity. Savor the crumbs of cold that are left for us, folks. Everyone seems to want to be in the season that’s in front of them instead of celebrating the one that’s here, now. It will be time for tulips, asparagus, and rhubarb soon enough.

    • 6 tablespoons butter, divided
    • 2 leeks, sliced
    • 1 bulb fennel, sliced
    • 1 yellow onion, chopped
    • 3 cloves garlic, minced
    • 8 small red potatoes
    • 1 fuji apple, sliced
    • 12 small yellow fingerlings
    • 6-8 cups vegetable or chicken stock
    • 1 tsp sea salt
    • Freshly ground pepper to taste
    • 1 cup heavy cream
    • Juice of two large lemons
    • ———
    • 1/4 cup minced tarragon
    • Sriracha or other preferred hot sauce
    • Crisp cooked bacon (optional)

     

    Melt butter in a 8-quart stockpot. Add onion, leek, garlic, and fennel; cook over medium heat for about 10 minutes until the vegetables are just softening. Add potatoes (skins on) and stir together to create some browning at the bottom of the pot and the potatoes. Deglaze the browning bits after 10 minutes by adding stock. Reduce to simmer for 45 minutes.

    When the potatoes are completely softened and separating from their skin, add the heavy cream, salt, and pepper then transfer batches to the blender and blend on low so that the soup is just combined but still a bit chunky. Transfer to a staging bowl and repeat until all the soup is blended but still has texture.

    Stir in lemon juice, fresh chopped tarragon, hot sauce to your liking, and add bacon (optional). Taste for salt and pepper.

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  2. Sunchoke Soup

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    Sunchoke Soup from www.happyolks.com Sunchoke Soup from www.happyolks.com Sunchoke Soup from www.happyolks.com Sunchoke Soup from www.happyolks.com

    “I must learn to love the fool in me–the one who feels too much, talks too much, takes too many chances, wins sometimes and loses often, lacks self-control, loves and hates, hurts and gets hurt, promises and breaks promises, laughs and cries. It alone protects me against that utterly self-controlled, masterful tyrant whom I also harbor and who would rob me of my human aliveness, humility, and dignity but for my Fool.”

    ― Theodore I. Rubin

    Sunchoke Soup from www.happyolks.com Sunchoke Soup from www.happyolks.com Sunchoke Soup from www.happyolks.comSunchoke Soup from www.happyolks.comSunchoke Soup from www.happyolks.com

    Sunchoke Soup with Cracked Black Pepper

    • 1 pound sunchokes, peeled and chopped
    • 2 cups peeled, chopped potatoes
    • 6 tablespoons olive oil or butter
    • 2 sweet onions, chopped
    • 4 medium cloves garlic
    • Leaves from 2 sprigs thyme
    • 9 cups chicken or vegetable broth
    • 1/2 cup whole milk (optional)
    • 1/2 cup apple juice
    • 1/4 cup lemon juice
    • Sea salt
    • Freshly ground black pepper

    Peel the sunchokes and the potatoes. Cut into dice-sized chunks.

    Heat butter or oil in a heavy-bottomed large pot. Add onions, garlic, and thyme, and stir until the onions begin to brown. Add the broth. Stir. Then add potatoes and sunchokes. Cook covered for 5 minutes, then uncovered for 15 minutes until chokes and taters are softened. Add apple juice and lemon juice, cook for another 10 minutes. Remove from heat. Stir in milk.

    Working in batches, transfer the soup mixture to a blender, remove the middle-nob so that steam can escape and cover with a paper towel as to not burn yourself with soup splatters. Puree until smooth in batches, each time adding some of the butter to the blender. Serve with a healthy amount of fresh black pepper.

    Sunchoke Soup from www.happyolks.comSunchoke Soup from www.happyolks.comSunchoke Soup from www.happyolks.comSunchoke Soup from www.happyolks.com

  3. Answer It

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    Thai Carrot Soup from www.happyolks.com

    I stood there, in the cold of the morning, hunched over the kitchen sink with my hands gripping the counters ledge watching the leaves fall and collect on the deck. Trying to count my breaths, I silently beg each one to play it’s reverse card and go back to the tree, the life-force, that created it earlier in the spring. They do not stop. With each yellow sliver that drops, I feel myself being pulled down to the ground with them. Pieces of my heart and understanding lay there, wilting, disentigrating back to the earth. I wished for Autumn all summer long — for it’s first snow, cold sheets, fires in the living room. Now that it’s here, I’m not sure I’m ready to dig through the “basement” for all that needs supporting it. Things have settled, and suddenly the stillness I asked for has arrived with a pretty bow and a painful but necessary awareness to all that has really taken place from January to October.

    I’ve highlighted and bookmarked Tiny Beautiful Things to shreds during this phase. Is it a phase? Can we call it that when it hasn’t yet passed? Anyway, Cheryl Strayed’s words are both comfort and a total slap in the face right now. In one particular letter, a young woman writes to Cheryl asking “WTF, WTF, WTF?” She responds in sharing the bone chilling history of sexual abuse from her father’s father and how she came to realize that pressing against the wound, tackling it straight on, was the only way to get a grip on her life. She ends her response to the young woman, “Ask better questions, sweet pea. The fuck is your life. Answer it.”

    I share this passage not because I stood there staring at the leaves thinking, like the young woman who wrote Cheryl, “WTF, WTF, WTF.” But I realize that the leaves falling is my life. I need to answer it. Simple as that. I need to ask better questions about the why. Ask questions that shed light on what needs adjusting. So you’re feeling like “x” you’re acting like “y” and it’s causing a sour, hollow feeling in your gut. It’s not WTF. It’s your life. Dig deeper. Lean in. Throw yourself down the basement stairs and scavenge for as much as you can. You’re going to need all of it, everything you got, to make it to winter. 

    Thai Carrot Soup from www.happyolks.com

    Thai Carrot Soup

    • 3 sweet onions
    • 3 cloves garlic
    • 2 tsp grated ginger
    • 2 tsp red chili flakes
    • 3 spoonfuls coconut oil
    • 2 tbsp cumin
    • dash of nutmeg
    • 2 stalks lemongrass, finely chopped
    • 1.5 lbs carrots, peeled and chopped
    • 1 can full fat coconut milk
    • 5-6 cups chicken broth
    • 1/4 cup apple cider vinegar
    • 3 tsp salt
    • 4-5 thai chiles, de-seeded
    • handful fresh basil
    • 3 limes, juiced

    In a large pot or dutch oven, saute roughly chopped onions with grated garlic, ginger, red chili flakes, and coconut oil until softened but not terribly browned. Add apple cider vinegar to deglaze the pot. Add cumin, nutmeg, lemongrass, and carrots. Stir to coat. Add coconut milk and the broth. Combine. Simmer on low with a lid for 30-40 minutes or until the carrots are completely softened.

    Pour contents of pot into a high-powered blender in small batches with the fresh thai chiles. Blend until completely pureed. Add water or stock to adjust the thickness. Pour into individual bowls and top with juice of fresh lime and chopped basil.

    Thai Carrot Soup from www.happyolks.com

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I wish I could make coffee dates with you all. In the meantime, feel free to drop me a line with questions, comments, concerns, or just to say Hi. I like that. There is nothing more uplifting than an email from a a fresh contact or kindred spirit.

I can be reached through this contact form and at happyolks [at] gmail [dot] com.