Soup weather has returned with a vengeance. Here are a few good recipes to keep you busy!
This French classic is served cold. First you make what is basically a leek and potato soup, then you chill it and add the cream and spinach.
3 medium size potatoes, peeled and cut into ½ inch dice
3-4 leeks, washed and finely sliced
4 ½ cups water
2 tightly packed cups of spinach, chopped
1 ¼ cup cream
2 T shredded raw spinach leaf.
Combine the veggies in the water and bring to a simmer. Cook the soup gently for about 15 minutes. Then add the chopped spinach and cook another 5 minutes or so, until the spinach is cooked and the potatoes are falling apart or are easy to crush against the side of the pot. Then add salt to taste, and ¾ cup of the cream. Puree the soup and pass it through a strainer if you want to remove the chunks. Then chill the soup (keeping it covered to prevent a skin from forming) and whip the rest of cream just until it starts to thicken. Serve the soup with a dollop of cream and a sprinkle of the shredded raw spinach.
Adapted from “Splendid soups” by James Peterson
White bean puree with celeriac or parsnip
You can use this recipe next week when I give out parsnips
3 cups cooked or canned navy or other white beans, drained (and rinsed if canned), but still moist. Reserve the liquid.
3 T butter or olive oil
salt and pepper
1 cup (or more) chopped celeriac and/or parsnip
Chopped parsley leaves for garnish.
Steam or boil the celeriac or parsnip and add it to the beans. Puree the beans, using enough of the reserved liquid or water to make them liquid enough to blend. Then heat the puree along with the butter in the microwave or on the stove-top until the beans are hot. Season with salt and pepper and serve, garnished with the parsley.
From “How to cook everything vegetarian” by Mark Bittman
Beet and Tomato soup
½ lb fresh beets
1 t ghee or butter
½ t whole cumin seeds
1 t whole black peppercorns
4 whole cloves
¾” piece of stick cinnamon
1 can chopped tomatoes
½ t (or more) salt
¼ cup cream (optional)
Peel the beets and cut them into large chunks. Then blend them in a food processor with 1 ½ cups of water for one minute or so. Then strain the juice through a fine sieve, getting as much liquid as you can from the puree. Then heat the ghee or butter in a soup pot and add the spices. Cook for a few seconds, then add the chopped tomatoes. Stir for a few seconds, then add the beet juice and another ½ cup of water. Bring the soup to a boil, then cover it and simmer for about 10 minutes. Taste for salt, then add the cream when the soup is done cooking if you wish to richen it a bit.
From “Madhur Jaffrey’s “World of the East Vegetarian Cooking”