thefoodlessprocessed

“Vegetables..in various combinations, can be quickly cooked..to make soups whose excellence depends upon the special affinity certain flavors have for each other.” (Louis Diat from Basic French Cookbook (1961)

Apple Celery Soup is an example of how a very good soup may be made from a few compatible ingredients. The longevity of a dish is often an indicator of its soundness. Recipes for this soup are found as early as the 14th century. Both British and French cuisines contain versions of it.

There are a great variety of such simple soups in traditional European and American cuisines. They are easily altered to serve either as a main course for lunch or supper, or a first course at dinner. The recipe below would be enough for a course for four people.

Using the steps outlined below, the concept of combining compatible flavours is one that may be applied to make other soups of your own creation.

To read more about less processed versions of the ingredients, you may click on these links: Butter, Stock, Fruit, Milk, Nutmeg, Vegetables, Water.

Equipment

• a Heavy-Bottomed Pot and Lid (thefoodlessprocessed uses a 4 and 1/2 quart (4.25 liters) enameled cast iron pot and lid.)
• a Flame Tamer (aka Heat Diffuser, Simmering Plate) is optional but useful for maintaining a low even heat without scorching. The pot does not sit directly over the flame. Some brands may be used on a smooth-top burner.
• an Immersion Blender

Ingredients

(Some ingredients below are described as “large” to give a general idea of size.)

• 2 and 1/4 cups (540 ml) homemade Vegetable Stock (See thefoodlessprocessed recipe: Vegetable Stock.)
• 1/4 cup (60 ml) Dry White Wine
• a Large Apple (If the apple is organic, it need not be peeled. The soup will have a rougher texture.)
• a Large Potato
• 1 Large Stalk of Celery
• 1 Large Carrot (If the carrot is organic, it may be used unpeeled.)
• 1/2 cup (80 g)chopped Onion
• 1 Tablespoon finely chopped Fresh Ginger
• 1 cup (240 ml) of Whole Milk
• 3 Tablespoons (42 g) of Salted Butter
• Organic Nutmeg to taste

Making the Soup

• Peel the potato and cut it up, along with the apple, celery and carrot, in chunks.
• Melt the butter in the pot and add the onion. Cook until it begins to brown on the edges.
• Add the ginger and cook, stirring for a minute.
• Add the apple, celery and carrot and stir to combine with the onion and ginger and cook for a couple of minutes.
• Add the stock and the white wine.
• Place the pot on the flame tamer over the burner, cover, and simmer over low heat until the vegetables are soft.
• Remove the pot from the heat and puree the mixture with the immersion blender until it is very smooth. Stir in the milk. (The suggested 1 cup will make a thick soup.)
• Add a little nutmeg to taste.
• Adjust the consistency of the soup to your taste before serving, adding more milk or stock.