16 March, 2010
Recently, the British cook, Jamie Oliver, received a TED Prize and gave a rather entertaining and informative presentation. Basically, he more or less said we have to cook again and eat real food. Something you would think is self evident, but none the less, the statics of the average citizen's eating habits speak otherwise.
Yesterday when I was walking past the local vegetable shop and saw these bundles of soup greens. I rejoiced in their colour, as well as to the fact that they were still being sold. Not only small vegetable shops, but also large department stores sell selection of vegetables that you make into a soup base for making soups. This means people are not only making their own homemade soups, but they are making them according to the traditional method.
For those of you who have never made soup base but would like to give it a try:
Lia's method for making soup base
Cut up carrots, celery root, leeks, parsley into 2-3 cm sections
Add 2-3 tbsp of olive oil into bottom of large soup pot
Saute the vegetables in oil at high temperature for 5-10 min.
Mix in generous amount of salt
Add loads of cold water into pot and bring to boil
Let the vegetables boil at lower temperature for 30-40 min.
Remove vegetables when soft and mushy
Let soup base cool down and remove any film at top of pot