Lizzie D. Wysong
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Middle Ages Peasant Soup

11/22/2010

3 Comments

 
The weather in Seattle has a taken a turn for the winter. I hear it has been doing the same across the rest of the country as well, so now is the perfect time for hearty foodstuffs, such as soup. 


Now, I know that there are people out there who do not believe in soup as a meal. Whatever, I say to you, it totally is. Granted, there is definitely a hierarchy of soup insofar as  satiety is concerned. You know, broth being at the bottom and something like stew being closer to the top. This soup is a contender for one of the higher positions. 


Now, the reason I have given it such a strange name is because of what I put into it: root vegetables and beer. Exactly the type of fare a peasant in the Middle Ages would have eaten, although most likely not at all in the same form. 
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Lis brought over these adorably weird and fun purple potatoes, so of course these were in the soup. I was hoping they would turn it a great scifi color, but the carrots we threw in dominated the color palette instead. 
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The potatoes were roasted in olive oil with carrots, onions, garlic, celery root and hickory salt, black pepper and cayenne, then pureed (using my new immersion blender!) with a bottle of Hoptober Ale and chicken broth. (Substitute the chicken broth for vegetable broth and you have a great vegan recipe.) Topped with a little lemon juice, basalmic vinegar and a good sharp cheese, this was a great meal for a cold and dark winter night.  
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This is definitely a recipe I am looking forward to perfecting. And should you want to make it even more authentically peasant-like, serve with a brown bread and a side of meat, preferably something roasted over an open flame. 
3 Comments

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