Читать книгу Official Downton Abbey Christmas Cookbook - Regula Ysewijn - Страница 29
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45
Soups
This soup can be made with other starchy
vegetables, such as potato, winter squash,
parsnip, and salsify, an Edwardian favorite.You
can also vary the seasonings, swapping out the
cayenne for curry powder or the parsley for
sage, for example.
PALESTINE SOUP
Downton Abbey starts in the Edwardian
era, when the range of foods eaten,
especially vegetables, was greater than
today, and there was a particular vogue
for root vegetables.This soup, which was
ubiquitous on Edwardian Christmas
menus, gets its name, Palestine, from the
inclusion of what are known in Britain as
Jerusalem artichokes (sunchokes), though
there is no real link to the actual region.
SERVES 6
INGREDIENTS
lb ( kg) Jerusalem artichokes,
cut into ½-inch (-mm) pieces
small turnip, peeled and cut
into ½-inch (-mm) pieces
yellow onion, chopped
ribs celery, chopped
cups ( ml) chicken or veal
stock
teaspoons cayenne pepper
Scant teaspoon salt
½ teaspoon sugar
Black pepper
½ cup ( ml) heavy cream
(preferably at least percent
butterfat)
FOR THE CROUTONS
AND FRIED PARSLEY
thin slices white bread
– tablespoons unsalted butter,
or as needed, for frying
small bunch fresh flat-leaf
parsley, large stems discarded,
finely chopped
Combine the Jerusalem artichokes, turnip, onion, celery, stock,
cayenne, salt, sugar, and a little black pepper in a large saucepan
and bring to a boil over high heat. Reduce the heat to a simmer,
cover partially, and simmer until the vegetables are tender, about
hour.
Meanwhile, make the croutons and fried parsley. Using a small
biscuit or cookie cutter, cut the bread into shapes. (Stars,
diamonds, and triangles are all suitably Edwardian.) In a frying
pan, melt the butter over medium heat. When it foams, add the
bread cutouts and fry, turning as needed to color evenly, until
golden brown on all sides, – minutes. Transfer the cutouts to a
bowl. Add the parsley to the same pan and fry over medium heat
until just crispy, about minute, adding more butter as needed.
Transfer to a separate bowl.
When the vegetables are tender, remove the pan from the heat
and let the soup cool slightly. Working in batches, transfer the
soup to a blender and purée until smooth. Transfer the puréed
soup to a clean saucepan and reheat over gentle heat, stirring
often, to serving temperature. Stir in the cream and heat through.
Ladle the soup into warmed bowls, dot with the croutons and
fried parsley, and serve hot. Or offer the croutons and parsley on
the side for diners to help themselves.
