Archive for February, 2009

Feb
11

Winter Soup Recipe: Seasonal Vegetable Potage

vegetable potage in a bowlThe truth be told, I really enjoy the colder months of the year. Living in the Pacific Northwest means that along with the change of seasons, we get a fair amount of rain, but generally I don’t mind… Although as I write this I immediately picture our close friends in warmer climates raising an eyebrow or two, knowing that I do dip into a little seasonal depression (Sharon, Stephanie, stop glaring…) from time to time. In fact, generally by the end of February I may try sticking my head in the microwave to pick up a few rays just to improve my demeanor. (Just kidding Mom. Mostly.)

From a food perspective, figuring out what exactly it is that we will eat each day in mid-winter has at times been a challenge. From late spring to the middle of autumn we have an abundance of fruits and vegetables growing in the garden and being provided through our CSA, not to mention farmer’s markets. But by the end of fall, all but one or two farmer’s markets are closed for the winter, and both our garden and our CSA have scaled back to very little. The other factor however, and maybe most important, is this:?

We are simply not in the habit of eating primarily seasonally in the winter months.

My whole life I think I’ve eaten my way through winter by consuming mostly packaged foods, some out of season fruits and vegetables?(and as a result, often less than decent), with the occasional in-season dish. That has changed this year, but it hasn’t been easy; and I must say, we sometimes slip out of the groove a little.

I think that is why, in catching up with my favorite sites and blogs, I was particularly interested in a recipe that I came across at Blue Kitchen. I have followed Blue Kitchen for a while now, however I lost track of the site in the fall. I found it again, and was thrilled to return to this article:

Potage Crecy: French for: “It’s cold outside – you need some creamy carrot soup”?

A handful of basic ingredients – carrots, potatoes, leeks, stock, fresh thyme and cream – proves once again that the French are masters of sublime simplicity, in this colorful, subtle soup.”

The potage described looked wonderful, and seemed like a very simple way to cook something seasonal and hearty on a cold evening.

There was only one problem: the carrots.

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