After the September Equinox signals the change of seasons to fall, you should start making pots of this seasonal meal, which is a guaranteed crowd pleaser. This autumnal soup is just as pleasing to the cook as it can be a quick supper, leftovers for lunch, and easily frozen for meals on the go. It is simple and simply delicious. On the eve of the first full moon of fall, gather the ingredients and prepare this nourishing lunar tonic. Refrigerate overnight, and the flavors will “marry” together to intensify and become an even more savory supper to serve to loved ones on a Harvest Moon night.
- 1 butternut squash, peeled, seeded, and shredded
- 3 large, thinly sliced leeks
- 2 cloves fresh garlic
- 8 cups of water
- ⅓ cup of virgin olive oil
- ¼ cup sage, finely ground
- 4 large potatoes cut into small, spoon-size chunks; they can be yams, purple Peruvian potatoes, Idaho spuds, red potatoes—cook’s choice!
- ¼ cup fresh chives diced and chopped finely
- ¼ teaspoon celery salt
- Salt and pepper to your taste
- 1 carrot sliced thin into golden moons
In a large iron skillet (preferably one well-seasoned by use in your kitchen), fry the leeks in the olive oil until they become soft and translucent. Add in the chopped garlic until it is also soft and is wafting a wonderful scent into your kitchen. Transfer to a soup pot, oil and all, and add the water, heating to a boil. Add all the remaining veggies, the garlic, and the herbs, then turn the heat down to a simmer for forty-five minutes. Test the taters to see if they are soft enough by mashing a couple with a wooden spoon. If they are still a bit hard, simmer for another five minutes. Turn the heat down to very low and then season with salt and pepper to taste. Add the celery salt as the last element of the year’s abundance.
No comments:
Post a Comment