I’ve been making some fancy food lately, in anticipation of Christmas. Double-crusted this, and sugar-crusted that. I felt like making something simple, nurturing, and warming, which almost feels more in keeping with the season, in a way, if that way is that I love my boys so much, and I want to make them healthy and happy, and somehow making a soup they like feels like a rung on that ladder. It’s a very simple soup, just broth and vegetables, and we had it with pasta shaped like tiny shells. But you could serve it over rice if you preferred. And you could always add beans, if your children like them and you felt like upping the protein content, which is always a good thing. I used vegetables my boys like – potatoes, carrots, peas and corn, which also felt like a very basic and traditional type of vegetable soup, but you could always alter to suit your taste.
Here’s Jimmy Smith with God Rest Ye Merry Gentlemen. I love this song, and I love this version!!
2 T butter
1 shallot, minced
1 clove garlic, minced
1 large potato, scrubbed and cut into 1/4 inch dice
1 large carrot, peeled and cut into 1/4 inch dice
1 small turnip, peeled and cut in 1/4 inch dice
1 t each dried oregano, basil, sage, and thyme
1/2 t red pepper flakes (or to taste)
1 T brown sugar
splash of white wine
1/2 cup tiny green peas (I used frozen)
1/2 cup small white corn (I used frozen)
1 t tamari
1 t balsamic vinegar
salt and lots of freshly ground black pepper
some small shape of pasta, to serve.
Warm the butter in a large soup pot over medium heat. Add the shallots, garlic, and all the herbs. Cook for about a minute until the garlic starts to brown. Add the potatoes, carrots, and turnip. Stir and fry for a few minutes, till the vegetables start to soften and brown. Add the sugar, stir so that everything is coated, and cook for a few minutes till the sugar starts to melt. Add the wine, stir to mix.
Add enough water or broth to cover everything by about an inch. Bring to a boil, reduce heat, and simmer until the vegetables are just as soft as you like them. Twenty minutes to half an hour should do it. Stir in the peas and corn, and continue cooking till they’re warm through.
Stir in the tamari and vinegar, and season well with salt and plenty of black pepper.
Serve over pasta or rice.