Griet's Vegetable Soup ‪#‎thebookclubcookbookCC

Due to my Savannah trip I had ample time to get in a good read this month.  I spent the time indulging in the Girl with the Pearl Earring for the March April selection of #‎thebookclubcookbookCC.  

Not familiar with the #thebookclubcookbookCC?  Well it's a group of 11 bloggers where each month we pick a book, to read or not is up to you, and then make a recipe either from The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp or something inspired by the book. If you are interested in joining see this post from Camilla, our leader or Sarah's invitation for April.

There is a giveaway at the bottom of this post for The Book Club Cook Book so keep reading. 

The Girl with the Pearl Earring is a coming of age story about Griet who moves in with the artist Vermeer's family due to an unfortunate accident rendering her father unable to work. Vermeer needs a maid who can clean his studio. He is instantly taken with Griet when he meets her in the kitchen chopping vegetables for soup.  Her vegetables are neatly arranged by color on the cutting board.  Her natural artistic instinct is clear and she starts her new life with Vermeer's family. 

The recipe highlighted in The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club’s Favorite Books and Authors is a vegetable soup to pay homage to this scene. 

Be sure to check out the other bloggers participating as well!

A Day in the Life on the Farm
Adventures in All Things Food
Cheese Curd In Paradise
Culinary Adventures with Camilla
Life on Food
Mostly Food and Crafts
The Pajama Chef
The Spiffy Cookie
Things I Make (for Dinner)
Tortillas and Honey
ZooeySuff

Griet's Vegetable Soup

by Emily Morris

Prep Time: 30 minutes

Cook Time: 30 minutes

Keywords: saute soup/stew carrot

6078100

Ingredients (serves 10)

• 2 large leeks
• 8 oz lean slab bacon, cut into 1/2" dice, or 2 Tbsp olive or canola oil
• 2 medium onions, finely diced
• 2 c finely diced green cabbage
• 2 c finely diced peeled chopped carrots
• 1 c finely diced peeled turnip
• 10 c beef, chicken, or vegetable stock
• Salt and freshly ground black pepper
• 1/2 c red cabbage, cut into paper-thin slices
• 1/2 c fresh parsley, finely minced

Instructions

Rinse the leeks well and soak in cool water for 15 minutes to remove all grit. Halve leeks lengthwise and cut into fine dice.

Cook bacon gently in a Dutch oven or stockpot for 5 minutes. Add the leeks and onion and cook gently for 5 minutes more, stirring occasionally. Drain off bacon fat.

Add the green cabbage, carrots, turnips and stock. Bring to a boil, cover, and reduce heat.

Simmer for 25 minutes or until vegetables are tender. Season to taste with salt and pepper.

Garnish individual servings with red cabbage slivers and parsley.

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Giveaway

This month Sarah at Thing I Make (for Dinner), this month's host, is giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!

One of our lucky readers - US and Canada only! - can enter to win a copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from April 1st till April 30th at 6 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

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*Disclosure: Sarah received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.