Tuesday, October 5, 2010

You Take What You Have

the root vegetables in the last photo
were destined to become another broth
but the freezer still had some of the last batch
did I make more to put into cold storage
perhaps for the rest of my life
or should I do something else
like a vegetable soup that used broth from the freezer?

starting in my usual manner
good virgin olive oil
a sweet onion and some garlic
I started composing a soup sonata
the rosemary bush outside
released a fragrance last time I passed that way
picked some of that
while the chopped onion and minced garlic
were becoming translucent in the heated olive oil
the vegetables were cut up and soon joined the onions
parsnip, rutabaga, turnip, golden potatoes, yellow beets or whatever you have
the fresh leaves off a short branch of rosemary went into the pan
then the prepared broth
and some seasoned salts
I use a variety,
Morton Nature's Seasons
Trader Joe's Everyday Seasoning

after 20 minutes of simmering
half of the vegetables were pureed in the blender
and went back into the pot
with about ¼ cup of sour cream
I adjusted the seasonings to taste

© 2010 Sandy Vrooman


  1. How nice tast it is?
    I wish to go beside your table.


  2. Do you ever rent yourself out as a guest chef?