Strict Standards: Declaration of Jetpack_IXR_Client::query() should be compatible with IXR_Client::query(...$args) in /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-content/plugins/jetpack/vendor/automattic/jetpack-connection/legacy/class.jetpack-ixr-client.php on line 119 Warning: Cannot modify header information - headers already sent by (output started at /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-content/plugins/jetpack/vendor/automattic/jetpack-connection/legacy/class.jetpack-ixr-client.php:119) in /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-includes/rest-api/class-wp-rest-server.php on line 1768 Warning: Cannot modify header information - headers already sent by (output started at /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-content/plugins/jetpack/vendor/automattic/jetpack-connection/legacy/class.jetpack-ixr-client.php:119) in /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-includes/rest-api/class-wp-rest-server.php on line 1768 Warning: Cannot modify header information - headers already sent by (output started at /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-content/plugins/jetpack/vendor/automattic/jetpack-connection/legacy/class.jetpack-ixr-client.php:119) in /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-includes/rest-api/class-wp-rest-server.php on line 1768 Warning: Cannot modify header information - headers already sent by (output started at /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-content/plugins/jetpack/vendor/automattic/jetpack-connection/legacy/class.jetpack-ixr-client.php:119) in /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-includes/rest-api/class-wp-rest-server.php on line 1768 Warning: Cannot modify header information - headers already sent by (output started at /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-content/plugins/jetpack/vendor/automattic/jetpack-connection/legacy/class.jetpack-ixr-client.php:119) in /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-includes/rest-api/class-wp-rest-server.php on line 1768 Warning: Cannot modify header information - headers already sent by (output started at /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-content/plugins/jetpack/vendor/automattic/jetpack-connection/legacy/class.jetpack-ixr-client.php:119) in /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-includes/rest-api/class-wp-rest-server.php on line 1768 Warning: Cannot modify header information - headers already sent by (output started at /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-content/plugins/jetpack/vendor/automattic/jetpack-connection/legacy/class.jetpack-ixr-client.php:119) in /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-includes/rest-api/class-wp-rest-server.php on line 1768 Warning: Cannot modify header information - headers already sent by (output started at /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-content/plugins/jetpack/vendor/automattic/jetpack-connection/legacy/class.jetpack-ixr-client.php:119) in /hermes/walnacweb03/walnacweb03ah/b1898/blu.bdweb319251/wp-includes/rest-api/class-wp-rest-server.php on line 1768 {"id":1447,"date":"2014-10-16T13:41:23","date_gmt":"2014-10-16T16:11:23","guid":{"rendered":"http:\/\/www.theorganicfarm.net\/?p=1447"},"modified":"2014-10-28T14:16:54","modified_gmt":"2014-10-28T16:46:54","slug":"kitchen-notes-soups","status":"publish","type":"post","link":"https:\/\/www.theorganicfarm.net\/?p=1447","title":{"rendered":"Kitchen Notes: Soups"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Catherine Mah<\/strong><\/p>\n

A lot of the magic in delicious vegetable cookery comes from layering of\u00a0flavours and textures.<\/p>\n

Just as plain cakes can be made memorable by changing the layers of\u00a0fruits, icings, fillings, and other accompaniments, so too can many\u00a0vegetable-only dishes benefit from thinking in layers when cooking or\u00a0serving to liven up the dish.<\/p>\n

The best example of where a layered approach works well is\u00a0soup.\u00a0 Many recipes for soups, especially vegetable-only soup, call for\u00a0vegetable stock.\u00a0 Stocks are useful, but they are not the only answer\u00a0for tasty soups, especially when putting together a simpler weekday\u00a0meal or when trying to decide how to use specific vegetables in the CSA\u00a0bag that week.\u00a0 When planning a soup, I like to think about making soup\u00a0in layers in the pot.\u00a0 Here is how I build up a vegetable soup in layers\u00a0from scratch without stock.\u00a0 This will be a great weekend for soup as we\u00a0fortify ourselves for the hurricane!<\/p>\n

The first layer is the foundation.\u00a0 This usually involves browning\u00a0onions, as I described last time.\u00a0 One the onions are browned, then a\u00a0few foundational vegetables can be added and cooked with the onions to\u00a0create a stock-like base for your soup.\u00a0 This sauteed vegetable
\nbase\u2014often a combination of onions, carrots, and celery\u2014is called a mirepoix<\/em> in French cooking or a soffritto<\/em> in Italian cooking.\u00a0 Be\u00a0selective\u2014one or two vegetables beyond the onions are\u00a0usually plenty.\u00a0 But this is also a moment to be creative too and think\u00a0about the finished soup will taste.\u00a0 Fennel, leeks, carrots, peppers,\u00a0fresh ginger, and celery are all good options.\u00a0 Fennel adds mellow\u00a0sweetness and a distinctive herbal taste.\u00a0 Shallots and leeks add some\u00a0complexity.\u00a0 Carrots, chile or bell peppers are sweet and
\nbold.\u00a0 Be careful with too many carrots or peppers as they can easily dominate a soup\u2014unless you are making carrot soup!\u00a0 I like carrots best\u00a0in a winter squash soup, or tomato-based vegetable soup.\u00a0 Fresh ginger\u00a0adds spice, aroma, and heat.\u00a0 My all-time favourite is celery.\u00a0 Celery\u00a0is the secret to great fish soup, minestrone, leek soup, and many others!<\/p>\n

The second layer is for strong aromatics: robust fresh herbs like sage\u00a0or rosemary, dry spices, and fresh garlic.\u00a0 Frying bold herbs and dry\u00a0spices briefly at this point, before adding water, brings out their\u00a0flavour and makes the base of the soup more intense and
\ninteresting.\u00a0 Garlic can easily be burned if added too early, so this is\u00a0the best time to include it.<\/p>\n

The third layer is the main body of the soup.\u00a0 Add boiling water\u2014never\u00a0cold\u2014and scrape the bottom of the pan to release any browned flavourful\u00a0bits.\u00a0 Bring to a vigorous boil, add salt and pepper to taste, then add\u00a0the main ingredient vegetables and grains (see some of the formulas\u00a0below) and reduce to a simmer.<\/p>\n

The fourth layer finishes the cooking by balancing the soup\u2014these can\u00a0also be thought of as the \u2018tart-fresh\u2019 elements.\u00a0 Once the main\u00a0ingredient vegetables are tender and the broth has good flavour, turn\u00a0off the heat.\u00a0 The fresh element comes from chopped fresh, delicate\u00a0herbs like parsley, cilantro, tarragon, or chives, which will wilt\u00a0in the residual heat but retain their green colour and aroma.\u00a0 The best\u00a0tart element is lemon juice.\u00a0 A bit of lemon juice to finish a\u00a0soup (often just a teaspoon) adds a brightness and savouriness and
\nreduces the amount of salt needed for final\u00a0seasoning.\u00a0 Good alternatives are red wine vinegar or balsamic vinegar\u00a0for tomato-based soups, or cider vinegar for squash, beet, or carrot soup.<\/p>\n

The fifth layer is for texture when serving.\u00a0 Sometimes I top soups with\u00a0snap beans or hearty greens, chopped fine and fried vigorously with\u00a0garlic and olive oil.\u00a0 Good options for crunch are garlic\u00a0croutons, roasted nuts and seeds, a fresh salsa of tomatillo with white
\nonion, or one of the vegetables from the earlier layers chopped very\u00a0fine and added to the soup raw.\u00a0 Alternatively, shavings of firm cheese,\u00a0or a dollop of yoghurt, creme fraiche, or sour cream will\u00a0add creaminess and cool down the soup.<\/p>\n

*A few formulas for layered soups
\n*(Suitable for a 3 quart saucepot, enough for a hearty main dish soup for two and lunch the next day.)<\/p>\n

FAVOURITE FISH SOUP<\/strong><\/p>\n

Layer 1: 1 large yellow onion cubed, 2 stalks celery chopped, 1 bulb
\nfennel chopped
\nLayer 2: 1 tsp whole fennel seeds, 1 tsp whole coriander seeds, 1 tsp
\nMt. Scio savoury, 1\/2 tsp ground black pepper, 2 cloves garlic minced
\nLayer 3: 6 cups boiling water, 14 oz can diced tomatoes, minced stems of
\n1 small bunch parsley, 1 medium waxy potato diced small\u2014let the
\ntomatoes, parsley stems, and potato cook for about 10 minutes before
\nadding fish; then add 3 filets of cod with 8 large scallops and
\nsimmer them gently for 6 minutes until just able to flake the cod.
\nLayer 4: minced leaves of 1 small bunch parsley, lemon juice to taste
\nLayer 5: 1 minced celery heart stalk added raw (the pale yellow inner
\nstalks, with leaves) and garlic croutons: toast cubes of hearty bread
\nlike sourdough and while still hot, immediately toss in a bowl with a
\nswig of good olive oil, 1 clove garlic minced very fine, some
\nminced parsley, salt and pepper<\/p>\n

AUTUMN M<\/strong>INESTRONE<\/b><\/span><\/p>\n

Layer 1: 1 large red onion cubed, 2 stalks celery chopped, 1 large
\ncarrot sliced into thin rounds
\nLayer 2: 4-6 cloves garlic sliced, 1 tsp ground black pepper, 1 sprig
\nrosemary minced finely
\nLayer 3: 6 cups boiling water, 14 oz can diced tomatoes, minced stems of
\n1 medium bunch parsley, 1 cup cubed winter squash (buttercup, butternut,
\nor delicata are best), 1 can white beans drained and rinsed well, 1
\ntablespoon of your favourite small pasta (I like mini alphabets)
\nLayer 4: minced leaves of 1 small bunch parsley, lemon juice to taste
\nLayer 5: shaved firm cheese such as parmigiano reggiano, pecorino, or
\naged Gouda<\/p>\n

SPICY SQUASH SOUP<\/strong><\/p>\n

Layer 1: 1 large yellow onion cubed, 1 shallot minced, 1 stalk celery
\nchopped, 1 small carrot chopped
\nLayer 2: 1 inch knob of fresh ginger sliced finely, \u00bd tsp powdered
\nginger, pinch cayenne
\nLayer 3: 8 cups boiling water, 3 cups cubed winter squash, 1 small red
\nchile or bell pepper seeded and chopped, 1 small potato cubed
\nLayer 4: when the soup is ready, puree with a stick blender and then add
\nlemon juice to taste
\nLayer 5: dollop of yoghurt, roasted pumpkin and sunflower seeds tossed
\nin olive oil<\/p>\n

CREAMY TURNIP AND LEEK SOUP<\/strong><\/p>\n

Layer 1: 1 large yellow onion, 1 stalk celery chopped
\nLayer 2: 1 tbsp dried or fresh sage, 1 small sprig rosemary minced
\nfinely, 1\/2 tsp ground black pepper
\nLayer 3: 8 cups boiling water, 2 large leeks cleaned and chopped, 1
\nmedium rutabaga cubed, 1 small white turnip or 3 small radishes cubed, 1
\ntbsp long grain rice
\nLayer 4: when soup is ready, puree with a stick blender and then add
\njust a drop of lemon juice
\nLayer 5: small Brussels sprouts halved and fried with garlic and bacon<\/p>\n","protected":false},"excerpt":{"rendered":"

Catherine Mah A lot of the magic in delicious vegetable cookery comes from layering of\u00a0flavours and textures. Just as plain cakes can be made memorable by changing the layers of\u00a0fruits, icings, fillings, and other accompaniments, so too can many\u00a0vegetable-only dishes … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,48],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/posts\/1447"}],"collection":[{"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1447"}],"version-history":[{"count":4,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/posts\/1447\/revisions"}],"predecessor-version":[{"id":1455,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=\/wp\/v2\/posts\/1447\/revisions\/1455"}],"wp:attachment":[{"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1447"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1447"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.theorganicfarm.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1447"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}