spices for winter root vegetable soup?
- greeley Dec 16, 2002 06:30 PM
I am making a soup with pureed turnips, celeryroot, and pumpkin; poached quince; and caramelized onions... What spices would you suggest?
I was thinking sage, cumin, and maybe nutmeg or cinnamon...
I agree. That soup is busy enough! Salt, pepper. MAYBE a grind or two of nutmeg to round out the flavors (not enough to taste nutmeggous). Some minced parsely, why not?
On the other hand, if you were thinking about ENRICHING the soup, a last second splash of good heavy cream would be nice. OR some good olive oil. OR diced foie gras. All these things should be plopped in moments before serving. And note my emphasis on the word "or", as opposed to "and".
Thanks for the responses...
I should have used "or" in that last of spices, sorry! Sort of looking for suggestions as to what spices might jive with the concotion, not necessarily intending to use them all. I don't eat meat, so the foie gras is out, but did plan on olive oil. I think I may try the soup w/ and w/out cream, to see which I prefer.
Sage is actually an herb, but steeping a sprig in the finished soup sounds nice.
A little ground coriander and white pepper would also work for me.
While I think the earlier suggestions to go easy on spices and let the flavors speak for themselves is probably the best, if you do want to go all out crazy for flava, adding coconut milk, Thai green or red curry paste, kefir, fresh cilantro, mint, etc. would make a really nice soup. I've made something similar with winter root veggies, and people have loved it.
(Or even just coconut milk is a nice way to add creaminess while keeping the soup vegan.)
I would absolutely use roasted garlic and fresh ginger. Why not go for broke and add smallish amounts of all your favorite autumn and winter spices? Mace, cloves, allspice, even brown sugar. Or conversely, to freshen things up, think dill, basil, and cilantro if it's fresh enough.