CHRISTMAS SOUP
In food, nothing is more important than soup. It provides all that is necessary for the organism. The precious water which makes the soup keeps in memory the active ingredients and the flavors of the foods which compose it and restores them to us. Eating soup is necessary, benefactor and a sign of beautiful wisdom! The soup heats up, hydrates and it is not for nothing that its translation into Sanskrit is: NOURISH WELL!
A simple vegetable soup can turn into a Christmas soup. To please the guests, provide the favorite vegetable of each of them.
As usual, the recipe is given for one person, so you will need 5 half-vegetables per person. Those that make up my recipe can be changed by others.
If the soup is served in a tureen, it is preferable that the tureen is hot, for this, it is enough to fill it with boiling water 10 minutes before serving, then to replace the water with the hot soup.
Per person :
½ potato
½ leek
½ carrot
½ turnip
½ or 1 small Jerusalem artichoke (or other vegetable)
Salt and pepper
1p to 3fingers green anise seeds or gingerbread spice mix
1 small apple + 1 tsp lemon juice
Optional, 1 tbsp of crème fraîche or 1 tsp of butter and a few croutons
Wash and brush the Jerusalem artichoke, set it aside. Peel and wash the other vegetables. Cut them into pieces, place them in a casserole dish with water at the height + 1 height of water. Season with salt and pepper, add the whole unpeeled Jerusalem artichoke, cover and cook 45 min over medium heat, taking care that the water does not overflow and / or that it does not evaporate completely if it does add boiling water. Mixer. Put the green anise seeds in a tea ball, place it in the soup then heat it over low heat for 10 min. Peel then grate the apple with the big side of the grater. In a bowl, mix it with the lemon juice and set aside. Just before serving, add the cream, mix and then add the apple or offer it on the side. Nice cuisine to all, Régine