Snowy Day Soup

It’s a good thing I’ve lived in New England for more than 50 years; it has taught me how to survive on days like this.  By this, I mean: temperatures in the teens (Fahrenheit), wind at 10-20 mph, and steady snow falling, likely to continue for 24-36 hours.

elm and hillside in snow

driveway in snow

One of the important survival skills has to do with — what else?  — food.  A day like this just screams out for a comforting soup.  And boy, do I love making, and eating, soup.  Today’s version has no name, but you can think of it as essentially northern Italian with whatever I can find in the refrigerator and pantry.  (This is not a day to go grocery shopping.)  The ingredients go cheerfully into my new Emile Henry fig-colored dutch oven.  Those ingredients enter the pot in stages, cooking on medium heat in each stage:

  • olive oil, celery, carrot, onion, and leek — diced finely
  • turnip and new potato, 3/4″ cubes
  • tomato sauce, in this case some leftover tomato/onion purée
  • sun-dried tomatoes, medium dice
  • chopped parsley, garlic and sage leaves (still fresh in my garden)
  • a can of Italian cannellini beans
  • salt & peeper
  • 3 1/2 cups of water
  • 1/2 cup of leftover cooked organic brown rice
  • a handful of Maine sea vegetables (Sea Lettuce)
  • a few pinches of Maras pepper

Simmer until the potatoes are tender, and then some.  Let the soup sit for 10-30 minutes.  Serve with a slice of toasted Tuscan pane and one or more glasses of 2010 Li Veli Passamante, one of my favorite Negroamaro wines, from southern Puglia.

soup in the Emile Henri pot

soup in the bowl

soup in the bowl and Li Veli

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This entry was posted in Food, Nature, Uncategorized, Vegan, Wine. Bookmark the permalink.

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