Clear soup
Ingredients
- 1 pound Root vegetables
- 1 Onion
- 1 Tablespoon Olive Oil
- ½ gallon Water
- 1 large Bay Leaf or 2 small
- a few Parsley Sprigs
- ¼ Teaspoon Nutmeg
- 7 Juniper Berries
- 10 Black Peppercorn
- Lovage, Allspice or Celery Seeds optional
- Salt to taste
Preparations
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step 1
Rinse your root vegetables to get rid of impurities. Cut them into chunks and slice onion
step 2Heat up a large soup pot with the oil and saute onion slices.
step 3Stir in the vegetables and saute for a short time to bring out the flavors.
step 4Add the water and season with bay leaves, nutmeg, black peppercorn, and juniper berries. You can also season with lovage, celery seeds, and allspice seeds if you have any.
step 5Bring the soup to a boil, and give it a quick stir. Keep on a steady medium heat setting.
step 6Cook and reduce soup, it will infuse all the more over time. This can take 60-80 mins.
step 7Season with salt when it's done cooking.
step 8Strain soup with a fine sieve or cheesecloth. We use the veggies in another dish
step 9Bring the strained soup back to the heat. Keep it hot until serving time.
step 10Serve as is or with dumplings or noodles