Sunday, October 3, 2010

Vicki's Sloorich Fall Soup

The next novel in the Klondike Gold Rush series, Gold Mountain (Fall 2011) will have flashbacks to the two years Fiona MacGillivray spent with a family of Travellers (aka Gypsies) in Scotland. In my research for that I didn’t come across any meals we might actually want to eat – lots of trapped rabbits and potatoes – but I did discover that they called a big pot of soup, into which they threw everything they had along with lots of potatoes sloorich.

Yesterday I made squash soup for the freezer and I realised I was creating a sloorich of my own.

Vicki’s Fall Soup with Everything Thrown into the Pot.

These are the portions I used, you can use any combination and amount of root vegetables. It makes a wonderful thick creamy soup without any flour, milk, or cream.

2 large butternut squash
2 large sweet potatoes
4 – 5 potatoes
Several carrots (I used yellow heirloom – a richer, sweeter flavour)
2 large onions
Several cloves of garlic

Peel and chop squash, sweet potatoes, potatoes, onions, carrots, and garlic. If potatoes are new and/or thin skinned the skin can be left on after scrubbing. Same with carrots.
Toss everything in a roasting pan with

3 tbsp olive oil
Lots of salt and pepper
2 tbsp curry powder
1 tbsp chilli powder
1 tsp turmeric

Roast at 350 degrees for about 1 ½ hours until vegetable are very soft.
Remove from oven and let cool.
Toss in blender until thick and smooth.
Put in a stock pot along with
4 cups chicken or vegetable stock (or as much as required for the consistency you like)
Simmer until stock is blended.

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