This is an art studio luncheon. A simple bowl of soup on a rickety, round table gussied up with vintage linen and a milk glass cake plate. A Spring bloom in the delicate, glass vase my buddy and former roomie, Betsy (hello Betsy Loo…I miss you!), gave me. Busy city street.
Paper thin slivers of potatoes and carrots are the magic in this soup. I do my best to slice them super thin…translucently thin. Use a mandoline if you have one. I need to get one of those suckers.
Thinly slivered veggies cook quickly. And you’ll get a little bite of each ingredient in every spoonful. There’s a supporting cast of tender leeks, crisp green beans and one sumptuous piece of slab bacon because good things begin with bacon.
Spring Vegetable Soup starts up with sizzling bacon slivers which gives this soup a lightly smoky, slightly sinful taste. Bacon is the mischievous background player in this production that you just can’t help noticing.
I throw in whole pink peppercorns while the soup simmers to add a quiet, subtly floral note. This is a Spring soup after all.
It’s time for light, bright, veggie-loaded soup with a tinge of naughty richness. Time to savor a view, buy a bloom from your favorite flower shop, watch the city buzz by and sup soup.
Recipe: Spring Vegetable Soup
Summary: Savory, light veggie-loaded soup with little slivers of sizzle
- 1 piece of slab bacon, slivered
- 1/2 cup leeks, minced
- 1/2 cup, peeled thinly sliced carrots
- 1 medium Yukon Gold potato, peeled and slivered
- 1/2 cup green beans, chopped into small pieces
- 5-6 whole pink peppercorns
- 4 1/2 cups water
- 1/4 teaspoon sea salt *more to taste
- fresh dill sprigs
- Peel the potato and slice it in half lengthwise.
- Slice each half in thirds lengthwise. Now you have six pieces.
- Slice across the potato pieces in the opposite direction so that you create thin, triangles of potatoes. Try to slice them so that they are translucent.
- Rinse the slivered potatoes in very cold water then place them in a bowl, fill with water and add a few ice cubes. Set aside.
- In a medium soup pot cook the bacon slivers over low heat until they sizzle and begin to curl approx. 2 minutes
- Add leeks and carrots and sauté over low-medium heat for 4-5 minutes until they soften.
- Drain the potatoes.
- Add the potatoes and the 4 1/2 cups of water to the soup pot.
- Add the whole pink peppercorns.
- Bring to a boil over medium heat and then reduce to a simmer.
- Simmer over low heat for 45 minutes.
- Season to taste with sea salt.
- Add the chopped green beans. Simmer for another 7 minutes.
- Garnish with fresh dill sprigs.
- Serve it solo or with a crispy baguette and a view!
Preparation time: 1 hour(s) 10 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 4
Culinary tradition: USA (General)
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Recipe by fat pig.
Microformatting by hRecipe.