the whole plate.

New on GoBackpacking: Getting Personal

A couple days ago, I made the most delicious soup.

I had purchased some leeks a few days prior – I always like to play with seasonal ingredients, and this one had been beckoning me from the grocery shelves on my past several trips.  So into the cart they finally went, and I set the intention to make a hearty soup.

I thought about looking up a recipe, but as usual, I really wasn’t in the mood to follow one.  The problem was, I had never cooked with leeks before.  And while I know I’ve eaten them, I couldn’t seem to recall the exact flavor.  Furthermore, I had no idea which part I was supposed to use: the white stalks or the long green leaves?  

Basically, I was flew into my kitchen completely blind.

A lot of people tell me they are creatures of habit.  I hear them talk about eating the same meals day after day, driving on the same commute, wearing the same clothes.  It’s safe there; it’s easy; it’s comfortable.

I know some aspects of my life have to remain constant, but I still believe there’s no reason to feel trapped in the mundane.  I challenge myself in simply daily ways; for instance, by playing with fashion or with food.   I might walk down the street to get home, because it’s more interesting above ground than on the subway below, and I have the luxury of living in a city where pedestrianism is embraced.

The little things I do aren’t going to change the world, but they do ensure that my life is anything but monotonous.  I’d rather mix things up and dive into something different, because more and more, I’m finding that I just love the excitement of the unexpected.  

And so it was with the leek. [Quite the metaphor to extract from a humble vegetable, no?] 

After washing off the dirt specks, I knew I needed to dive right in and take a taste.  I picked up a raw leaf, and I took a bite.  

Nothing to fear – it’s just food.  In fact, it was delicious.  Why do I not cook with these more often!?

With my palate successfully able to dream up ideas, I pushed forward.  I might not know the correct way to make a leek soup, but I figured, even if it tasted terrible, I’d eat it and try to do better next time.

i believe my thoughts at this point were, “hmm.  smells good.  i really have no idea what i’m doing.  i guess i should take a picture.”

Turns out – I hit it on the first try.  But even if I hadn’t, the challenge itself was worth the effort.

leek and celery root soup [serves 2]

• evoo
• stalks of 3 leeks, chopped
• 1 celery root, peeled and chopped into 1/2″ cubes
• 1 clove garlic, minced
• 1 t fennel seed
• 1 t dried thyme
• 3 c vegetable broth
• leaves of one leek, chopped
• 1/4 t salt
• 1/8 t pepper

Heat oil in medium pot.  Add leek stalks; sauté about 5 minutes.  Add garlic, sauté another minute.  Add fennel seed and thyme; sauté 30 seconds until fragrant.  Add vegetable broth and celery root; bring to a boil and simmer, covered, about 20 minutes.  Add leek leaves; simmer 5 more minutes.

Pour soup into blender and pureé [I left mine a little chunky].  Return to heat; stir in salt and pepper.  You may want to add more water or broth to achieve the desired consistency.  Serve hot.

Seriously, who needs recipes?  Not every kitchen experiment of mine goes this well, but when they do, it is incredibly satisfying.  I swear food just tastes better when you’ve made it yourself.  

I suppose I could say something similar about life too.

When was the last time you pushed yourself beyond your comfort zone?

Ps: a little preview of last night’s delicious excess:

Recap to come!

Related posts:

1. soup’s on.
2. kale and scallop soup.
3. salsa verde soup.