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A good day for soup

Print | Comments () Posted by Sheryl Julian February 22, 2008 04:40 PM

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I've been buying all the roots I can find -- parsnip, rutabaga, celeriac, carrots -- and cooking them with lots of leeks to make a simple soup. The chicken stock is homemade, which makes a big difference to the finished bowls.

The weeks that there's no stock of my own, I use drippings from the roast chicken pan. After the chicken is cooked, add a couple cups of boiling water to the pan and stir well to release the sediment. Chill the mixture and then discard the fat on the surface.

To make the soup, cut up the vegetables and simmer them with salt and pepper in enough water to cover them by an inch or so. They'll take about 20 minutes. Then add enough of the chicken stock to give the pot a nice flavor.

For serving, sprinkle the bowls with Parmesan and chopped fresh parsley.

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Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

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