The secret is to 'cut vegetables large.' A luxurious, chunky soup to pamper yourself.

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Hello, this is Tsumugi.

In your busy daily life, do you find yourself chopping vegetables into small pieces just so they cook faster?
But once in a while, try stopping your knife for a moment and putting the vegetables into the pot in big, 'chunky' pieces.

Vegetables cut into large pieces not only provide a satisfying mouthfeel, but the natural sweetness that overflows with every bite is completely different.
It feels less like 'cooking' and more like 'borrowing the power of the ingredients.' It's a recipe that can put you in such a calm state of mind.

Tonight, let's treat ourselves to a special soup that will raise our body temperature by a degree.

Recipe 1: Savoring the strength of the earth. Root vegetable and thick-cut bacon 'Amber' Pot-au-feu

Tsumugi's style is to intentionally leave some of the skin on the root vegetables and cut them into large, irregular chunks.
By searing them thoroughly before simmering, you create an amber depth in the soup.

[Ingredients] (Serves 2)

• Lotus root: 100g (cut into large, irregular chunks)

• Carrot: 1/2 (cut into large, irregular chunks)

• Burdock root: 1/2 (cut into 5cm lengths; cut thick parts in half lengthwise)

• Thick-cut bacon: 80g (cut into 2cm widths)

• Water: 500ml

• Bay leaf: 1

• Salt and pepper: a pinch (using rock salt will further bring out the sweetness of the vegetables)

[Instructions]

1. Heat olive oil (not listed) in a pot and add the bacon and root vegetables.Sear over medium heat without moving themuntil the surfaces are nicely browned. (This sear becomes the richness of the soup.)

2. Add water, bring to a boil, skim off any scum, and add the bay leaf.

3. Reduce to low heat, cover, and cook for 20 minutes.Until the root vegetables can be easily pierced with a bamboo skewersimmer gently.

4. Finally, adjust the seasoning with salt and pepper.

Fluffy lotus root, sweet and tender carrots.
The saltiness of the bacon enhances the sweetness of the vegetables, and every time you bite into the root vegetables soaked in broth, the happiness of winter spreads throughout your mouth.

To slowly transfer heat to the vegetables,Le Creuset's Cocotte Rondeis a reliable ally.
Because the heavy lid doesn't let steam escape, it finishes even large vegetables with a surprisingly soft and sweet texture, right to the core.

Recipe 2: Sunny spot in the forest. Pumpkin and walnut 'eaten' milk étuvée

Pumpkin potage is lovely, but today we'll keep the 'shape'.
It's a soup you eat by breaking up the chunks of pumpkin floating in a sea of milk.

[Ingredients] (Serves 2)

• Pumpkin: 1/8 (cut into large 3-4cm cubes)

• Onion: 1/4 (cut into wedges)

• Milk (or soy milk): 200ml

• Water: 100ml

• Butter: 10g

• Walnuts (unsalted): 3-4 pieces (roughly crushed)

• Salt: a pinch

• Black pepper: a pinch

[Instructions]

1. Put the butter and onion in a pot and sauté over low heatuntil translucent. (The trick is to fully bring out the sweetness of the onions.)

2. Add the pumpkin and water, cover, andsteam-cookfor about 10 minutes.

3. Once the pumpkin is tender, add the milk and heat it up.By being careful not to let it boil, the elegant aroma of the milk will remain.

4. Serve in a bowl, sprinkle with walnuts, and it's ready.

When you put your spoon in, the pumpkin crumbles softly and melts into the milk.
The occasional crunchy texture and nuttiness of the walnuts highlight the gentleness of the pumpkin, as if dyeing your heart a warm orange.

For the pepper sprinkled on at the end, I use aRussell Hobbs electric mill.
The ease of adding freshly ground aroma with one hand makes finishing a dish feel like a special little ritual.

Conclusion

While the 'chunky' vegetables are simmering, the kitchen fills with the scent of earth and sweetness.
Waiting for that time is also a wonderful treat in itself.

Rather than cutting them perfectly and beautifully, cherish the shape of the ingredients and enjoy them as they are.
Perhaps that little bit of 'carelessness' gives you the leeway to pamper yourself.

If it gets a little chilly tomorrow morning, please try throwing some big vegetables into a pot.

Tsumugi

Finally, for the hand carrying the soup, I use aCutipol spoon.
The smoothness when it touches my lips and the weight that fits comfortably in my hand elevate my usual soup into a 'gift to myself.' I feel that way, which is why I have used them for a long time.

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