But my pink soup is based on a root vegetable soup in SallySchneider's A New Way To Cook. Following her basic lead, here's what I did:
- Went to the market and bought some fresh leeks, onions, garlic, celery root, a bunch of gorgeous parsnips, potatoes and of course, beets.
- Cut up the leeks and a few onions and sauteed them in some Wisconsin butter. (This is truly a locavore recipe).
- Peeled and cut up the celery root, two small potatoes (one red and one yellow), and the parsnips and the beets and dumped them in and sauteed a bit just to get a bit of carmelized flavor
- Dumped in about 4 cups of chicken stock (that I had in the freezer, made of course, with chicken carcasses and vegetable scraps from local sources)
- let this cook for 2 hours until the vegetables were all soft
- Grabbed my handy stick blender (as Steve Albini asks, how did people make soup before stick blenders?) and pureed it down.
- Stirred in about a cup of skim milk to lighten the color a bit.
- Garnished and plated my completed pink soup.
This came in at about 150 calories for a bowl. And I came in a pound down this week.