Thursday, September 23, 2010

Soup's On!

After dropping the kids off at school this morning, I had an appointment downtown. Upon leaving my meeting, I found myself walking right into my favourite Farmer's Market. Not one to pass up on the colourful bounty of Fall, I hummed and hawed over the produce and picked up some fixings for soup. With the brightest colour of the garden patch catching my eye, I decided upon Borscht for lunch. Sweet fall beets are yummy in my books (and with my children being at school I don't have to listen to them moaning that they "don't like it!"). While I sometimes follow recipes, when it comes to soup I wing it, so here is today's take on it;

Thursday's Version of Borscht

So you start with some beets. I picked these up at the farmer's market this morning. Can we say Fresh!





Cut up for the soup pot











and then you chop up some carrots (also purchased at my favourite farmer's stall last weekend)


Onions and garlic add to the flavour as well, so get them in there! I bet you can guess where the onion came from (Yup, farmer Rick again! Geez, you're good) That pile of garlic is purely home grown though. I pulled up a bunch of my garlic about a month ago and have been drying it outside. Into that pot you go! No, I am not using all the garlic on the right hand side (Vampires begone!). Just three little ones will do.









All chopped  and ready to go
Don't forget your bouquet garni. Here I have used thyme, parsley, oregano, a sage leaf and a bay leaf. It is all from my garden, but the bay leaf. I do have a Bay tree that I have brought inside for the winter, but there were some dried bay leaves handy, so I am using one of those up today. If the term "bouquet garni" is unfamiliar to you, essentially it is a collection of fresh herbs tied with string and thrown into your concoction for flavouring. It is removed prior to consumption, but flavours your soup, stock or sauce that you are making without leaving behind visible traces of it. Wikipedia has an entry here. I try to use them as often as I can (cus I love feeling foie de foie) when I have fresh herbs available. This time of year my herb garden is chock full, so herbs go in everything I cook. Nuff said.

Thyme, parsley, sage, oregano and bay

Voila! A bouquet garni.
Throw them in a pot with stock and simmer. Sprinkle in some salt and turn the pepper mill over the soup pot a few times. Stir it up. Now go write a blog post or something, as it needs to burble for a while.
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oops, don't forget to smash disconnect the smoke detector while your soup is boiling away. Mine goes off if I look at it for two seconds (freaking sensitive piece of @#$!%#@). I have just turned the fan on myself, so as the neighbours don't call the fire department (again - oops, last house and another story).

As an afterthought, some of the beet leaves got washed and tossed into the pot too. Mmmm, it is starting to smell good now! Tummy is rumbling, but the beets aren't cooked through yet. Run a load of laundry downstairs to fill a few minutes.
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Ok, it's got to be ready by now! I'm starving. Pull the sour cream out of the fridge. It is the traditional addition to borscht and I just happen to have some handy. 

Now,

Leave me be so I can eat my soup!
Happy Thursday all :)

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