It’s been a looooong winter. They always are. Long and dark. The darkness is probably the most challenging thing about living in Sweden. But it also makes us appreciate the light. So when the first sun rays hit us we go absolutely nuts. We throw off our jackets, dig up our shades and head to the nearest park bench for a soup lunch under the sun. That is at least what we did last Wednesday. On the first day of spring in Stockholm. We know that lunch on a park bench might sound like a pretty average experience. But sometimes a good old wooden bench, a nice soup, the company of someone you love and a little sunshine is all you need to have a great day.
A while back we did a post about roots. Since then, we have actually implemented them a lot more in our meals. This soup is one of our latest favorites. When bubbling on the stove, hints of flavors from celeriac root, parsnip, sunchoke, lemon, fresh oregano and white wine fills the kitchen. And as you dig in you will immediately be struck by its creaminess, which is enhanced by the white beans. Roots may look wrinkly on the outside, but they are smooth as butter when used in soups.
When we were in Copenhagen last weekend we got a batch of these purple potatoes from Luise’s mom. Aren’t they wildly beautiful!? We turned them into crispy oven baked chips, but if you have more suggestions on how to use these small explosions of color we’d love to hear them.
That’s it for today. Go make this soup now. But remember to check back with us soon as we have some pretty exciting news coming up in our next post.
Root & White Bean Soup
2,2 lb (1 kg) root vegetables (celeriac, parsnip, jerusalem artichoke, turnip root, parsley root…)
1 onion, peeled and quartered
4 clove garlic, peeled
2 cups (500 ml) cooked white beans
4 – 6 cups (1-1 1/2 liter) water
½ cup (125 ml) white wine
½ lemon, juice
a couple of fresh oregano sprigs
2 tbsp olive oil
salt & pepper to taste
Homemade purple potato chips
1 lb (1/2 kg) purple potatoes (you can use other kinds of potatoes)
sea salt, to sprinkle
Preheat the oven to 400F/200°C.
Prepare the root veggies: Wash well and cut into large pieces, place on a baking sheet together with onion and garlic. Bake for 45 minutes or until golden and soft inside.
Meanwhile prepare the purple potatoes: Slice the potatoes paper thin by using a mandolin or a sharp knife. Pad them dry with a kitchen towel and place on a parchment covered baking sheet. Bake for about 15 minutes or until lightly brown and the edge lift slightly. Turn them every 5 minutes. Keep an eye on them as they burn easily. When done, remove from oven and sprinkle with salt.
Finishing the soup: Remove the root vegetables from the oven (let cool slightly) and place in food processor or use an immersion blender. Add beans and water (start with 4 cups, add more if needed) and mix until smooth. Pour the soup into a pot, bring to a simmer on medium heat and add white wine, lemon juice and oregano. Bring to a boil and season with salt and pepper. Remove from the stove and stir in the olive oil. Serve in bowls and garnish with your homemade potato chips and fresh herbs.