Start an Underground Soup Movement

img_0533Tried it?      Yes
Liked it?      Yes

I bought a root veg.  I don’t know what it is.  I saw it at the corner store one day and thought, why not?  I figured, at best, it was a yam; at worst, a radish.  Not that I don’t like radishes — it’s just that you can’t really do the same things with them as you could yams, and I had plans for my mystery tuber.

img_0490Okay, I actually didn’t have plans… but I did have the Internet and, after my recent success with fat-free biscuits, I thought I could find a recipe that would reveal its true potential.  And I felt like soup.

I decided to jury-rig a Julia Child vichyssoise recipe I found online — the  difference is that I didn’t have the right ingredients (in that I had this unknown root and various veg instead of, well, anything in the recipe).  Did that stop me?  Apparently not.  Prepare for fail, said I…

Vegan Warning: None! Don’t say I never did nothin’ for you guys. And if you’re worried about sodium, don’t use salt.

img_0494Mystery Tuber Soup (made from 100% root veg!)
2 cups thinly sliced carrots
2 cups mixture of 1 medium thinly sliced cooking onion, 1 bunch thinly sliced green onions (only the white bottoms), and 3 cloves thinly sliced garlic
4 cups thinly sliced mystery tuber (potatoes, yams, sweet potatoes… whatever)
7 cups cold water
2 teaspoons salt
Put the water in a big pot and add the veg to it as you go (slice the yam or potato or whatever first so it doesn’t brown). Add salt and bring to a boil, cover partially, and simmer for half an hour. Puree in small batches once cool enough to not melt your blender. Serve warm or cold.

img_0495Have you ever been to fressen? You know that swanky $6 soup they have there?  It’s like that. Or if you haven’t been, I’d imagine it’s like those fancy soups in a carton for which you pay through the nose at the supermarket. I’m not usually a fan of cooked carrots but, as leeks tend to be relatively mild, I figured that two cups of cooking onions would be a little crazy. You can do whatever the heck you want with this recipe — I did, and it worked!

Of course, I couldn’t leave well enough alone.  I took a cup of the soup, added a crapload of curry powder and capsaicin, and kept it in a separate container to drizzle on the top when I served it.  Don’t do that.  Just don’t.  And if you do, get ready to throw out a cup’s worth of soup.

img_0497Stupid drizzly flourishes aside, my husband (a big fan of fressen’s soups but not of fressen’s prices) was extremely happy with the soup and impressed with me as a result.  It was super cheap and easy to make — and if there are two words with which I’m often described, it’s cheap and easy.  No, wait…

… I think it was a red yam.

Update: After making this soup numerous times, I’ve created a simple formula:

Rooty Bulbous Soup
4 cups sliced roots (potatoes, yams, parsnips, carrots, etc.)
4 cups sliced bulbs (leeks, onions, garlic, scallions, etc)
7 cups cold water
2 teaspoons salt
Add veg to cold water. Bring to boil, then simmer for 30 minutes. Puree. Tada.

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