Plomeek Soup (Vulcan Orange Vegetable Soup)
Submitted by sherbear
Plomeek soup, a pureed orange vegetable soup with carrots, turnip, potatoes, and tomato paste, garnished with a galaxy-swirl of sour cream. Star Trek inspired.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minStraight from the Star Trek universe to your kitchen. Plomeek soup is a smooth, vibrant orange puree built from a pound of carrots, turnip, potatoes, and tomato paste simmered with garlic, basil, and nutmeg. The color comes naturally from the carrots and tomato paste working together, no food coloring needed.
Golden fried onions form the flavor base. Cook them in foamy butter until they’re truly golden, not just translucent. That caramelization adds a sweetness that rounds out the earthy turnip and keeps the soup from tasting flat.
The potatoes serve as a natural thickener. Once everything is blended smooth, the starch gives the soup body and a velvety texture without needing cream or flour. Blend in batches, about a cup and a half at a time, for the smoothest result.
The traditional garnish is the best part: a spoonful of sour cream swirled into a spiral to represent the galaxy, outlined with finely chopped parsley. It’s a fun presentation that also adds a cool, tangy contrast to the warm, earthy soup.
Chef Tips
- Reheat gently after blending. High heat can cause the pureed potatoes to turn gluey and the soup to stick to the bottom of the pot.
- Rinse the cooking pot and blender with that last cup of water and add it to the soup. It captures all the flavor left behind on the surfaces.
- The soup should be silky smooth. If it’s still grainy, run it through the blender a second time.
- This keeps well for 3 days refrigerated. The flavors deepen overnight.
Variations
- Cream of plomeek: Stir in ½ cup heavy cream after blending for a richer, more indulgent version.
- Curry spiced: Add a teaspoon of curry powder with the basil and nutmeg for a warmer, more complex flavor profile.
- Roasted version: Roast the carrots, turnip, and potatoes before simmering for a deeper, more caramelized soup.
Ingredients
Directions
In the pot, melt the butter and when it is foamy, add the onion and fry until golden.
Add everything else to the pot except the last cup of water and the sour cream and parsley garnishes.
Simmer, covered, for about 15 to 20 minutes, or until the potatoes and carrots are tender.
Run it all through the blender, about 1 to 1½ cups at a time.
When it is all pureed, rinse the cooking pot with the cup of water and add that to the ‘empty’ blender.
Run the blender for a few seconds and then slosh the water about to get as much of the vegetable purée as possible off the sides of the blender.
Add this liquid to the soup.
Pour the soup back into the cleaned out pot and reheat it before serving (use very gentle heat).
Ladle into bowls.
Garnish with sour cream and parsley as described above.
Plommek soup is tradtionally served with a spoonful of sour cream on top; this is carefully swirled out with a spoon to make a spiral shape, representative of the galaxy.
The outline of the galaxy is then emphasized with very finely chopped parsley.
For less festive occaisions, it may be served with a small spoonful of butter (or maragarine) in the centre.
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