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  • It’s Soup Season! Great Recipes To Keep You Warm & Full

    [caption id="attachment_4895" align="alignleft" width="389" caption="Great Soup Recipe"]Recipes[/caption]

    It might seem warm these days Cleveland, but let's be real...the snow is on it's way.  So get those pots and pans out because it's time make some soup! Check out some of these great soup recipes from The Wall Street Journal:

    Eight years ago, April Bloomfield moved to New York from London to open the Spotted Pig in the West Village. The success she found on this side of the pond may account for why today, she said, "I feel more American than British."

    For her third Slow Food Fast contribution, Ms. Bloomfield shares a recipe for a nourishing root vegetable soup. The dish, which she created after hosting her first Thanksgiving, provided a way to give second life to leftovers from her produce-rich holiday spread.

    At home and in her restaurants, Ms. Bloomfield always uses homemade stock. Though from-scratch stock is tastier—and a way to put leftover poultry bones to good use—store-bought versions work fine here, too. If you do make your own broth, Ms. Bloomfield recommends simmering it over low heat for two to three hours, so the result is clear and deeply flavored.

    When building this soup, Ms. Bloomfield stews onions until they are soft and slightly creamy. Next, she stirs in fennel and carrots before adding turnips, sunchokes and potatoes. For extra complexity, she likes to toss in diced parsnips and celery root as well. To finish, a bit of chopped rosemary, lemon juice and grassy olive oil brighten up the broth and offset the earthiness of the root vegetables. What's most appealing about the result, Ms. Bloomfield explained, is that each bite introduces a different flavor.

    Though any number of vegetables can be substituted here, Ms. Bloomfield said it's important to balance bold ones, like sunchokes or fennel, with mild ones, like potatoes or carrots. When prepping your vegetables, pay attention to the size of your dice and the density of each vegetable, as both factors cause cooking times to vary.

    In her first cookbook, due out this spring, Ms. Bloomfield plans to include a thickened version of this soup that calls for lightly smashing the vegetables as they simmer. Either route provides a simple, healthful antidote to the holiday's excesses.

    Read more at The Wall Street Journal

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