Tuesday, 24 November 2015

Martinmas soup


As we are following the Waldorf system of education we do pay some attention to the Waldorf festival. We like them as they have a basis in paganism as well, so we can make them quite earth friendly.
When we lived in The Netherlands it was celebrated quite widely. On the evening of 11 November all the children would go out with their lanterns and ring at peoples door, sing a Martinmas song and get sweets from the people.

Every year we make a Martinmas soup, as we hollow out a swede or 2 to make a lantern with it. ON the picture above you see the soup.
We always have roasted chestnuts with it as well and some sourdough buns to dip in the soup. In the time that we lived in The Netherlands it was quite a busy day because as soon as it got dark the children we coming round the houses, so there wasn't a lot of time to cook and eat.

Traditionally the soup with burn and chestnuts would be eaten before going out for the singing and bonfires. People would take scrap wood out and make bonfires. While watching the bonfires there would be waffles eaten as well. Just plain waffles, nothing serious. At some point in the future I will post a sourdough waffle recipe and link it here.
We make a little fire in our garden for these days. Where we live now nobody celebrates Martinmas, so we keep it very simple. As the children have already had their sweets at Halloween a few days before we don't give them any either.

Enjoy the soup.

Origin: Western Europe


Difficulty: easy
Time: 15 minutes preparation time & 30 minutes cooking time
Serves: 6
Traditional/GAPS/SCD legal, Primal, Paleo


Equipment:
  • pan
  • knives


Ingredients:
  • 2 small swedes or 1 big swede
  • 600 ml broth
  • 1 bay leaf
  • 1 teaspoon ground coriander
  • 2 juniper berries
  • salt
  • pepper
  • 1 leek
  • 1 carrot
  • cream (optional)


Directions:
  • Put the broth with the swede, carrot, bay leaf, coriander and juniper berries in a pan and cook for about 20 minutes, until the swede is soft
  • Remove the bay leaf and juniper berries.
  • Add the leek and let it cook for another 10 minutes.
  • Blend with a stick mixer.
  • Taste and add salt and pepper to taste

In case you want to prepare the soup partially a day or 2 ahead you can do this by cooking the swede with the carrot and spices. Once the swede is cooked it won't get bitter anymore. Once you have cut it it tends to get a bit bitter when it is laying around for a bit. I try to cook swede as quickly as possible after cutting.