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Sustenance for a Winter’s Day | madison food photographer

“A cold wind was blowing from the north, and it made the trees rustle like living things.”

-George R.R. Martin, Game of Thrones

Young boy looks out cold winter window.

With -60 degree windchill in the forecast (say what?), we’re all hunkering in for the next forty-mumble-hours.  The neighborhood chimneys are smoking, houses blanketed in downy snow, yet we’re far from halcyon winter days.  It’s downright raucous.   So, new books, old games, football, and comfort food will keep us company until we breakout for the balmy positive double digits later this week.

Farmhouse Vegetable Soup with a Lemon-Thyme Compound Butter

Adapted from my trusty Cooks Illustrated, November 2011

1/8 ounce dried porcini mushrooms

8 sprigs fresh parsley

4 sprigs fresh thyme

1 bay leaf

2 tablespoons unsalted butter

1 1/2 pounds leeks , white and light green parts sliced 1/2 inch thick and thoroughly washed

4 carrots , peeled and cut into 1/2-inch pieces

2 celery ribs, cut into 1/4-inch pieces

1/3 cup dry white wine

2 teaspoons soy sauce

coarse salt and freshly ground pepper

6 cups water

4 cups low-sodium chicken broth or vegetable broth

1/3 cup pearl barley

2 garlic cloves, peeled and smashed

1 1/2 pounds each Yukon Gold potatoes & turnips, peeled and cut into 1/2-inch pieces

2 cups chopped red chard

1 cup frozen peas

2 tablespoons lemon juice

Grind porcini mushrooms in a spice grinder (or use a baggie and mallet if you’re like me) until it resembles fine meal.  It brings a deep, earthy taste without revealing anything mushroom-y.  I urge you to not skip this part! Measure out 2 teaspoons porcini powder & set aside. Using kitchen twine, tie together parsley sprigs, thyme, and bay leaf.

Food collage of parsley, leeks, and barley.

Melt butter in large Dutch oven over medium heat. Add leeks, carrots, celery, wine, soy sauce, and 2 teaspoons salt. Cook, stirring occasionally, until liquid has evaporated and celery is softened, about 10 minutes.  Your house is going to smell incredible.Low light, vegetables simmering a red pot. Add water, broth, barley, porcini powder, herb bundle, and garlic; increase heat to high and bring to boil. Reduce heat to medium-low and simmer, partially covered, for 25 minutes.  Meanwhile, peel & dice potatoes and turnips.  Note: I only used two of the below pictured potatoes in ours.

Peeled and paper garlic on a wooden cutting board. Butcher knife on diagonal across. Add potatoes and turnips; return to simmer and cook until barley, potatoes, and turnips are tender, about 20 minutes.

Six Yukon gold potatoes on wooden cutting board. Plastic peeler next to it.

Steam rising from a pot on the stove.

Remove pot from heat and remove herb bundle. Stir in red chard, peas, and lemon juice; season with salt and pepper to taste. Throw in some chopped parsley too.

Leafy rainbow chard sits on a cutting board. Detail of greens being poured into soup pot. Small child juices a lemon right into the soup pot in low light.

Lemon-Thyme Compound Butter

lemon zest from one lemon

fresh thyme, several sprigs

salted butter, soft, six tablespoons

A couple squeezes of lemon juice

Combine.

Detail of someone zesting lemon while bowl of lemon zest and thyme sit on cutting board.Top down shot of compound butter: butter, lemon, and thyme. Throw a little dollop of your butter compound in your bowl.  Give an extra squeeze of lemon & sprinkle of coarse salt.  You will not regret it. Serve with warm bread if that’s your thing.

Top down shot of bowl of soup sitting on dining room table. Napkin and spoon indicate ready to eat. Stay warm out there, friends.

xo,

jl

1 comment
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  • Nancy Hodge LongJanuary 12, 2014 - 12:50 pm

    Beautiful and looks so good! I’m going to try this! Thanks, Jen!ReplyCancel