You can prepare soups with almost any vegetable
ingredients for 4 servings (cost about 2,50 € pp)
- 4 sweet potatoes
- 1,2 liters vegetable stock
- Sale
- Fresh Sage
- Olio di girasole EV
- Beetroot powder
- 20 g minced nuts
Hey, dear home cooks. What do you do when the color of your preparation is not what you had in mind? Nothing? So, listen to me.
The vegetable powders are a very easy way to correct the red, the green, the yellow and the orange colors in our preparations. We just have to dry beet or radicchio, spinach or parsley, yellow pepper carrot and pumpkin and then to turn it to powder, via our blender or food processor.
And as they are completely dry we can keep them in our fridge FOR MONTHS and use them each time we need them. With these powders we can also create intense color contradictions, like at this dish. You will find more details, where else, at the Food Testament, aka Democratic Gourmet.
Well, one other thing. I prefer all vegetable soups just with some stock, avoiding to add dairy-based ingredients as butter, roux, cream, milk, beurre manié etc., in order to let the lighter vegetables aromas in the front. The only thing that I somehow do is adding a little quantity of parmesan or grana when my tongue finds the soup flat. But never in advance.
– And who cares, if you like or not the fucking dairies. Tell us the damned recipe, at last.
– OK.
So, first of all we have to prepare the sweet potatoes. Boiling has the con of the discoloration and the pro of sugar reduction, something useful. Personally I don´ t like my soup to taste like pastry cream. Another option is to roast them in the oven.
When ready and totally cold we turn them to purée and we start dilute them with the hot stock and we put to a gentle boil, till the desired point. We check the salt.
Meanwhile, we cut in chiffonade an abundant quantity of sage leaves and then we fry them.
We plate the soup, putting over some sage leaves, walnuts and beetroot powder.
