White Winter Soup and a Beautiful Cookbook

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I wanted to share one of my favorite cookbooks. Its called ‘She’s leaving home’ by Monica Trapaga. Who Aussies will know as a children entertainer on the TV show Play School.

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This book is a collection of recipes  from her family and friends complied for her daughter when she moved out of home. It is a BEAUTIFUL book filled with recipes from around the globe and comfort food. It is beautifully illustrated not with pictures but the collages made from pictures, objects and materials, and photographed.

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I brought it a few years ago, so I’m not sure if its still available in stores but if you see it you should buy it! I love looking at it!

As it is winter here, I have shared one of her soup recipes. I have written the recipe as it is in the book however, I made the following change: I couldn’t get marjoram, I used lite cream instead of sour and used a hand blender to make a smoother soup and added Parmesan to serve. This is a lovely change from pumpkin or potato soups.

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Ingredients:

25g butter

2 tbs  of olive oil

2 large white onions or trimmed and washed leeks, chopped ( I used onions)

3 large parsnips, peeled and  finely diced ( I used four smaller ones)

2 cloves of garlic

pinch of sugar

3 sticks of celery, chopped

4 cups of chicken, vegetable or beef stock

2 large potatoes, chopped into small cubes

Salt and black pepper

2 tbs of fresh marjoram, plus extra to serve

sour cream to serve

1. In a large stockpot with a lid, melt the butter with the olive oil over low heat. Add the onion or leek and cook for about 10 mins to caramelize. Add the parsnips, garlic ad sugar, season with salt and pepper and cook for 5 mins or so.

2. Add the celery and just enough of the stock to cover the vegetables, then increase heat to high and bring to the boil. Reduce to a simmer and cook for 5 mins, then add the potatoes and simmer for 10 minutes.

3. Add the cauliflower, the rest of the stock and the marjoram, partially cover the pot with lid and simmer on low heat for about 2 hours.

4. Taste and season to taste, then lightly mash with a potato masher chunky texture ( as mentioned above I blitzed mine with a hand blender to make a smooth soup. Serve with some cream, chopped marjoram.

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