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Spirit & Food

Autumn is waning, and sometimes the chill in the air brings on a desire for some hot soup. Then there is the return to a warm day again, and with it, the desire for something refreshingly cool. This issue's recipes coordinate the abundance of some of the season's now available root crops with the meeting of the desire for something that can be served either hot or cold.

Carrots

Crechysoisse (Carrot Soup)

Boil 3 lb. chopped carrots until tender with 3 bay leaves, 1 tsp. pepper and 1 small onion. Remove bay leaf and then Puree carrots etc.

Add 3 tblsp. chicken or vegetable base
cup honey
tsp. nutmeg
pinch cayenne
Make the following roux, in a separate pot, and add it to the above:
Roux: Melt lb. butter
Add 1 cup flour and heat and stir until flour cooks and bubbles, about 5 minutes or so.
Gradually whisk in 2 qt. milk
Combine roux and base and pureed carrots until blended.
Add one cup cream.
Serve hot or cold. Garnish with parsley if desired.

Potatoes

Vichyssoise (Potato Soup)

Bring to a boil, cover and cook:

4 medium potatoes, peeled and cubed
3 cups water
5 chicken bouillon cubes
3 tblsp. butter
5 leeks or 1 cups minced onion
Mash mixture.
Add:
1 cup heavy cream
1 cup milk
1 tsp. salt
tsp. pepper
minced chives
paprika
Serve hot or cold. Garnish with chives if desired.

Ava