A Soup of Roots, Leeks, and Walnuts

Name: A Soup of Roots, Leeks, and Walnuts
Yield: enough for 4 to 6
Ingredients: large leeks, with plenty of green – 2; butter – 3 tablespoons (40g); medium celery ribs – 4; Jerusalem artichokes – 14 ounces (400g); light stock or water – 4 cups (a liter); parsley – a small bunch, chopped; coriander seeds – a teaspoon; shelled walnuts – about 1/4 cup (30g); ginger – a 1-ounce (30g) lump; peanut oil – 4 teaspoons

December 14, 2011

Good cooking often comes from simply going with what is around at the time. Ingredients that are in season at the same time tend to go together—in this case, the last of a hat trick of leek soups made with all that is left in the depleted winter vegetable patch.

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