I wanted to cook a warming root vegetable soup for the cold Sunday at the medieval marked event.
We visited our local supermarked to see what we might fine. We came up with root parsley, carrot and yellow beet (that’s what looks like potatoes in the picture. I also added a few spring of thyme and we had it with coarse wholemeal bread from the baker. I was planing to add in some kale but forgot.
When I tasted the soup to check if it need a bit of “help”, I was surprised at the deep of flavour after just half an hour of cooking. I ended up not adding any spices to the dish as it didn’t need it at all. it was really tasty and I am cooking it for dinner again on the stove tonight with the left over vegetables from the marked. Perfect for a cold and windy autumn evening.
Medieval root vegetable soup
Ingredients
- 250 grams smoked salted bacon whole piece cut into dices. Remove the fat and skin
- 2 root parsley diced
- 2 Carrots diced
- 1 yellow beet other beat would also work. I am guessing turnip would also be good. I do not recommend using red beets as they tend to color everything a icky purple color.
- 1 leek cut into rings, wash well
- 2 onion diced
- 5 sprigs thyme tie them together, so they are easy to remove
- butter for frying - or use the pork fat
Instructions
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Fry the onion and leek in butter in the bottom of the pot. Make sure the onions are completely done otherwise they will add the taste of raw leak to everything.
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Add the pork once the onion is done.
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Add in everything else once the pork is done.
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Cover well in water and boil until the root vegetables are done
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Check to see if it needs a bit of seasoning. Mine did not