Butler Shiina shares, in careful steps, a root-vegetable potage well suited to the cold season — a story of the small extra effort that draws out an ingredient's sweetness.
I hope this finds you all in fine spirits. This is Butler Shiina. As the season of hard cold has come upon us, today I shall introduce a root-vegetable potage that warms you to the very core.
Drawing Out Sweetness With a Little Effort
The secret to a delicious potage is not merely to boil the vegetables, but first to sauté them slowly in butter. Onion, and seasonal roots such as carrot and turnip, over a low heat, gently, so as not to scorch them. With this "little effort," the natural sweetness the ingredients hold is drawn out to a surprising degree. Not hurrying, but taking your time. This may be an attitude that runs through all of a butler's work, not cookery alone.
The Steps to Finishing
1. Slice the onion and roots thinly, melt butter in a pot, and sauté well over a low heat. When the whole has softened and a sweet aroma rises, it is enough.
2. Add water to just cover, and a little consommé, and simmer until the vegetables are tender.
3. Let it cool a little, then blend until smooth.
4. Return it to the pot, add milk or cream, and warm it. Season with salt and pepper to finish. It will separate if brought to a boil, so keep it only to warming, please.
To finish, a pinch of chopped parsley, or a single thread of cream. That alone brings a lovely flourish to the table. It is a dish that seeps slowly into a chilled body. Do give it a try for a meal on a cold night. Look forward to it.
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