Veloute D'automne Soup
"delightfully smooth, warm and spicy, a warmer-upper bowl of sunshine to counter cold rainy days"
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 4 medium sweet potatoes
- 5 early mcintosh apples
- 15 small red baby potatoes
- 7 large carrots
- 2 pieces fresh ginger, chopped (2 square inch chunks)
- 10 garlic cloves
- 1 fresh cayenne pepper
- 2 pinches of french rock salt (sel de guerande)
- 1 pinch black pepper
- 2 lemons, zest of
- vegetable stock, to cover ingredients
directions
- chop all the ingredients and place together in pot excepting the zest.
- add the stock, boiling.
- add salt and pepper.
- bring back to boiling point, then lower flame and simmer for an hour.
- remove from flame.
- blenderize or food process.
- add lemon zest.
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Reviews
-
This soup is good as a base, but I had to add a few things as it was lacking in taste - possibly, because I did not add the cayenne pepper, because of the kids. I used beef stock instead of vegetable stock, and had a different type of apple, but the rest was by recipe. The soup was a bit bland initially, so I added some soft French cheese, a bit of cumin, some oregano and some paprika, as well as some garlic powder in addition to the fresh garlic as per recipe. I served it with some grated pecorino cheese, and it also went well with some yogurt.
Tweaks
-
This soup is good as a base, but I had to add a few things as it was lacking in taste - possibly, because I did not add the cayenne pepper, because of the kids. I used beef stock instead of vegetable stock, and had a different type of apple, but the rest was by recipe. The soup was a bit bland initially, so I added some soft French cheese, a bit of cumin, some oregano and some paprika, as well as some garlic powder in addition to the fresh garlic as per recipe. I served it with some grated pecorino cheese, and it also went well with some yogurt.
RECIPE SUBMITTED BY
I returned to Maine after five years in Paris, and now work from home as a graphic designer and artist.
Food for me is a vector of culture, an art form, an opportunity to paint with flavors. Far beyond mere sustenance, it's a language, a vehicle for expression.
I love to invent, create, and draw inspiration from my multicultural past and travels. I forage for alot of ingredients, grow some, use farmers markets, and as much as possible try to keep my foods "real".
