Hi Chillers,
Winter is approaching as fast as Christmas, because it’s in three days. No, not Christmas, don’t panic, I’m talking about winter, try to keep up. That said, if you still don’t know what to get your favorite chillers, I’ve put together a little article with Christmas gift ideas right here.
Today, we’re going to cook a lovely, hearty, and incredibly delicious soup together. A good, rustic soup, just the way we like it, for winter, with different textures and flavors.
Let’s get started!
A multi-textured soup with the flavors of winter.
For 3-4 servings
1 leek
1 large carrot
1 large potato
1 medium-sized turnip
3 handfuls of small white beans, soaked for at least 12 hours in plenty of cold water
1 Morteau sausage
1 vegetable stock cube
Pepper
Recipe
Wash the leek thoroughly, then slice it thinly.
If you’re worried about ending up with “stone soup,” you can simply slice it before washing, then place the slices in a bowl of water. This way, all the dirt will settle to the bottom.
Wash, peel, and slice the carrot; do the same with the turnip and the potato.
Slice the Morteau sausage into rounds, then quarter each round.
In a soup maker, or a large saucepan or stockpot, combine all the ingredients: the sliced leek, carrot, turnip and potato, the drained and rinsed beans, the Morteau sausage pieces, the stock cube, and pepper—usually, between the Morteau sausage and the stock cube, there’s no need to add salt.
Add enough water to cover the ingredients, then cook for 25 minutes over high heat until boiling, then reduce the heat to medium-low.
Presentation
In your prettiest soup bowls, ladle in a few scoops of this sumptuous soup, complete with all the cool little things floating in it.
Serve with a nice slice of country bread and a good Côtes-du-Rhône or a wine from the Doubs region, to pair with the local sausage.
All that’s left for me to do is wish you bon appétit—which won’t be difficult with a soup as amazing as this—and I’ll see you next Thursday for more adventures.
XO 🍲
