Sorrel Pea and Leek Soup

Sorrel Pea and Leek Soup

white and pale green parts of 3 leeks, chopped

1 1/2 tablespoons olive oil

1 small boiling potato 

4 cups vegetable broth

1/2 cup shelled fresh peas

3 cups sorrel, cut crosswise into thin strips

1/3 cup sour cream

1 teaspoon fresh lemon juice, or to taste

Garnish: drizzle sour cream and minced chives

1.  In a large saucepan cook leeks in oil with salt and pepper to taste over moderately low heat, stirring, until softened.

2.  Peel potato and cut into 1-inch cubes.

3.  Add potato, broth, and leeks and simmer, covered, about 10 minutes, or until potato is tender.

4.  Stir in peas and simmer, uncovered, about 5 minutes, or until peas are tender.

5.  In a blender purée potato mixture with sorrel in 2 batches until very smooth, transferring to a bowl.

6.  Whisk in sour cream.

7.  Chill soup, covered, at least 2 hours, and up to 24.

8.  Just before serving, stir in lemon juice and salt and pepper to taste.

9.  Garnish soup with sour cream and minced chives.

Asparagus and Potato Soup

Asparagus and Potato Soup

2 cloves garlic, crushed 

2 tablespoons olive oil

1 tablespoon olive oil

1 cup new red potatoes cut into 1/2-inch cubes

1 ½ cups leeks, chopped

2 quarts of vegetable stock

1 teaspoon thyme

1 bay leaf

1 teaspoon salt, plus more to taste

1 pound fresh asparagus, cut into 1/3-inch chunks

Freshly ground pepper, to taste

red pepper chili flakes as garnish

chives, chopped as a garnish

1.  Sauté garlic with 2 tablespoons olive oil in a heavy-bottomed pot over medium-high

      heat for 1 to 2 minutes.

2.  Add potatoes and cook, stirring occasionally, until crusty, 4 to 5 minutes.

3.   Add leeks and cook until softened, 3 to 4 minutes.

4.  Add stock, bay leaf, thyme, and salt.

5.  Stir well, scraping potatoes from pot bottom.

6.  Cover, bring to a boil and add cut asparagus.

7.  Lower heat to vigorous simmer and cook, uncovered, about 1 ½ hours, stirring occasionally

     until reduced by a third.

9.  Remove from heat and season with pepper and more salt to taste.

10. Garnish with a drizzle of olive oil and sprinkle chives, and red pepper flakes.

Golden Beet Soup

Golden Beet Soup

·       1 ½ tablespoons olive oil

·      2 medium leeks, cut into ¼-inch half-moons

·      Coarse salt

       5 cups small golden beets, peeled and cut lengthwise into ¾ inch wedges

·      8 medium carrots, cut on the diagonal into ½ -inch pieces

·      ½  yellow bell pepper, cut into ½ -inch pieces

·      7 cups vegetable stock

       3 sprigs of fresh thyme, chopped

·      2 tablespoons fresh lime juice, plus 1 teaspoon fresh lime juice, plus lime wedges for serving

·      Freshly ground pepper

·      8 chives, cut into 1-inch pieces, for serving

1.    1. Heat oil in a medium saucepan over medium-high heat. 

       2. Add leeks and a pinch of salt. 

       3. Partially cover, and reduce heat to medium. 

       4. Cook, stirring occasionally until leeks are soft, 6 to 7 minutes. 

       5. Stir in beets, carrots, bell pepper, and stock. 

       6. Raise heat to medium-high; bring to a boil. 

       7. Reduce heat to medium, and simmer, partially covered, until beets and carrots are tender,               

           50 to 60 minutes.     

       8. Stir in lime juice, fresh thyme, and season with salt and pepper. 

       9. Divide soup among 4 bowls; garnish each with chives and a lime wedge.

Country Style Potato Leek Soup

      Country Style Potato Leek Soup

6 tablespoons unsalted butter

5 pounds leeks, chopped 1 inch sections

1 tablespoon flour

6 cups vegetable stock

1 bay leaf 1 teaspoon thyme dash cayenne

1 3/4 pounds medium red potatoes, cut into 3/4-inch dice

salt and black pepper

1. Heat butter in Dutch oven over medium-low heat until foaming; stir in leeks, increase heat to 

    medium, cover and cook, stirring occasionally, until leeks are tender but not mushy, 15 to 20 

    minutes; do not brown. 

2. Sprinkle flour over leeks and stir to coat evenly ; cook until flour dissolves, about 2 minutes. 

3. Increase heat to high; whisking constantly, gradually add stock. 

4. Add bay leaf, thyme, cayenne, and potatoes; cover and bring to boil. 

5. Reduce heat to medium-low and simmer, covered, until potatoes are almost tender, 5 to 7 minutes. 6. Remove pot from heat and let stand until potatoes are tender and flavors meld, 10 to 15 minutes. 

7. Discard bay leaf, season with salt and pepper; serve immediately.

Golden Beet Soup

Golden Beet Soup

  1 ½ tablespoons olive oil

2 medium leeks, cut into 1/4-inch half-moons     

salt     

2 bunches small golden beets, peeled and cut lengthwise into ¾-inch wedges

       8 medium carrots, cut on the diagonal into ½-inch pieces

      ½ yellow bell pepper, cut into ½-inch pieces

      7 cups veggie stock

    2 tablespoons fresh lemon juice, plus 1 teaspoon fresh lemon juice

1 tablespoon fresh thyme, minced

1 tablespoon fresh dill, minced

1 tablespoon fresh parsley, minced

Freshly ground pepper

       1. Heat oil in a medium saucepan over medium-high heat. 

       2. Add leeks and a pinch of salt. 

       3. Partially cover, and reduce heat to medium. 

       4. Cook, stirring occasionally until leeks are soft, 6 to 7 minutes. 

       5. Stir in beets, carrots, bell pepper, and stock. 

       6. Raise heat to medium-high; bring to a boil. 

       7. Reduce heat to medium, and simmer, partially covered, until beets and carrots are tender, 50 to 60 

            minutes.

       8. Stir in lemon juice, thyme, dill, parsley, and season with salt and pepper. 

       9. Divide soup among 4 bowls.

Spiced Carrot Soup with Crispy Chickpeas & Tahini

Spiced Carrot Soup with Crispy Chickpeas & Tahini

2 tablespoons olive oil
2 lbs. carrots, thinly sliced
2 leeks, thinly sliced
6 garlic cloves
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
salt to taste
1 teaspoon red pepper flakes
4 cups vegetable stock
1/2 cup lemon juice, to taste
3 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons water
sesame seeds toasted for garnish
1 3/4 cup spicy roasted chickpeas
2 tablespoons Italian parsley, coarsely chopped

1. Heat olive oil in large pot over medium heat.
2. Add carrots, leeks, garlic, coriander, cumin, salt, and red pepper flakes, and saute, stirring occasionally, until they begin to brown, about 15 minutes.
3. Add vegetable stock, scraping the bottom of the pot to deglaze any browned bits, bring to a boil, and then reduce to heat to maintain a simmer.
4. Simmer for about 30 minutes, or until the carrots are fork-tender.
5. Meanwhile, whisk together tahini, lemon juice, water, and a pinch of salt in a small bowl until smooth.
6. Set aside.
7. Blend the soup until smooth, either using an immersion blender or a food processor.
8. Season the soup to taste with olive oil, salt, and lemon juice.
9. Ladle the soup into bowls, and garnish each bowl with a dollop of lemon tahini mixture, a pinch of sesame seeds, roasted chickpeas, and chopped parsley.

Curried Spinach Potato Soup

Curried Spinach Potato Soup

3 tablespoons olive oil
3 cups chopped leeks, white and light green parts

3 tablespoons curry powder or paste

dash cayenne
8 cups vegetable stock
4 ½ cups potatoes, cut into ½ inch pieces
2 teaspoons salt
12 packed cups fresh baby spinach leaves
6 cups milk
Freshly ground black pepper to taste
sour cream and lemon peel, for garnish

1.  Heat oil in large saucepan over medium heat.

2.  Add leeks and 3 tablespoons water, and cook, stirring often, until tender, about 5 minutes.

3.  Add curry powder and cayenne, and stir 30 seconds. 

4.  Add stock, potatoes, and salt, and bring to a boil.

5.  Reduce heat to low, cover and cook until potatoes are tender about 10 minutes.

6.  Stir in spinach; cook until just wilted, about 1 minute. Cool slightly.

7.  Purée soup in a blender until almost smooth; work in batches if necessary.

8.  Return soup to saucepan. 

9.  Add milk, and cook over medium-low heat.

10.  Season to taste with salt and pepper.

11.  Garnish with a swirl of sour cream and serve.

Tuscan Bread and Bean

Tuscan Bread and Bean

2 cups of cannellini beans, rinsed

2 bay leaves

4 garlic cloves, chopped

1 celery stalk, chopped

2 carrots, chopped

1 yellow onion, chopped

1 leek, chopped

¾ cup olive oil

½ savoy cabbage, chiffonade

1 bunch swiss chard, chiffonade

6 cups veggie broth

salt and freshly ground pepper to taste

½ loaf of day-old bread

Parmesan cheese, shaved (optional)

1.      Cover the beans with water and soak them overnight.

2.      Cook the beans with the bay leaves and half of the garlic cloves until they are soft, about 1 hour.

3.      Strain them, reserving 1 cup of the liquid to add to the soup.

4.      In a food processor, shred the remaining 2 cloves of garlic with the celery, carrot, onion, and leek until very fine; still with tiny pieces of the vegetables, not a purée.

5.      Sauté the vegetables in a ¼ cup of olive oil on medium-low heat, about 10 minutes, or until it is fragrant and slightly colored.

6.      Add the cooked beans and the 1 cup cooking water, cabbage, swiss chard, and veggie broth.

7.      Bring to a simmer and cook for approximately one hour.

8.      Season to taste with salt and pepper.

9.      Tear the stale bread into small chunks and place a handful of the bread in each bowl.

10.  Ladle the soup over it and let it sit for a few minutes for the bread to soften and the broth to be absorbed.

11.  Finish each bowl with olive oil, freshly ground black pepper, and Parmesan cheese.

White Winter Soup

White Winter Soup

	1	onion
	3	medium leeks
	2	tablespoon butter
	1 1	tablespoon olive oil teaspoon of sage
	1	large or 2 medium potatoes
	1	small cauliflower
	½	head celery root
	3½	cups vegetable stock
		salt and black pepper
	2	cups evaporated milk fresh chives, chopped as garnish

1. Peel and chop the onion. 
2. Clean the leeks and slice them about ⅜ inch thick.
3. Put the butter and oil in the saucepan and turn the heat on low. 
4. Add the sage, onion, and leeks, cover, and cook the vegetables gently for a few minutes so that they soften.
5. Peel the potatoes and cut into small cubes. 
6. Cut the thick stem out of the cauliflower and discard it. 
7. Break the cauliflower into florets.
8. At the last minute, peel the celery root thickly so that you’re left with just the white flesh (like a banana, celeriac turns brown very quickly once it’s been cut). 
9. Chop this into cubes and add to the pan, with the cauliflower and potatoes — as well as the stock, a pinch of salt, and a twist of pepper. 
10. Stir well and bring to a boil, then reduce the heat and simmer gently until the vegetables are tender; 15 minutes should be enough.
11. Stir in the cold milk, then turn off the heat and let the soup cool for at least 15 minutes. 
12. Puree the soup in the blender a few ladlefuls at a time. 
13. You can either reheat it now, to serve immediately or chill it in the fridge and use within 5 days.
14. Return the soup to the pan and reheat gently but thoroughly. it doesn’t need to boil again, but it should be piping hot. 
15. Check the seasoning and add more salt and pepper if necessary.
16. Garnish with some chopped chives. 

Pumpkin Chowder

Pumpkin Chowder

3 tablespoons olive oil

2 leeks, trimmed and chopped

3 large garlic cloves, finely chopped

2 medium red peppers, chopped

2 1/4 pounds pumpkin, peeled, seeded, and cut into 1-inch-thick pieces

seeds from the pumpkin

1 1/2 teaspoons chopped fresh marjoram

1/4 teaspoon crushed red pepper

2 bay leaves

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/4 cups frozen corn

6 cups vegetable broth

1.    Heat olive oil in a large pot or Dutch oven over medium heat.

2.    Add leeks and cook until very soft, about 5 minutes.

3.    Add garlic and cook for about 2 minutes.

4.     Stir in red peppers, reduce heat to medium-low, and cook until peppers soften about 8 more minutes.

5.    Add the remaining ingredients, except the pumpkin seeds and cook until pumpkin is tender about 30 minutes.

6.  In a cast iron skillet saute the pumpkin seeds on low heat until they are golden brown.

7.  Ladle soup into a bowl and garnish with toasted pumpkin seeds and extra fresh marjoram. 

Spanish Garlic and Vegetable Soup

Spanish Garlic and Vegetable Soup

1

1 tablespoon olive oil

3 large carrots, peeled and diced

1 medium heads cabbage, chopped

1 red pepper, chopped

2 leeks, sliced

9 cloves garlic, finely chopped

2 cups tomatoes, diced 

 1 tablespoon tomato paste

6 cups vegetable broth

1/3 cup milk

1 tablespoons butter

1 tablespoon of hot paprika

salt and pepper to taste

cilantro for garnish, optional

1. Heat oil in a large pot over medium heat. 

2. Add carrot, cabbage, pepper and leeks.

3. Cook, stirring constantly, for a few minutes until cabbage wilts.

4. Stir in the garlic and tomato paste, and continue to cook for another minute or two, stirring constantly to prevent the garlic from burning.

5. Stir in 3 cups of broth, then cover and simmer for 10 minutes.

6. Add the diced tomatoes and the remaining 3 cups of broth, and return to a boil.

7. Reduce heat to low, cover and simmer for 20 minutes.

8. Reserve 3 cups of the liquid, and puree the remaining soup in a food processor.

9. Return the blended mixture to the reserved liquid, and stir in milk and butter.

10. Return to a boil, and cook for 1 minute. 

11. Season to taste with salt, pepper, and cilantro; serve. 

Spiced Carrot Soup with Crispy Chickpeas and Tahini

Spiced Carrot Soup with Crispy Chickpeas and Tahini

13

2 tablespoons olive oil, plus more to taste

2 pounds’ carrots, thinly sliced

2 leeks, thinly sliced and cleaned

6 garlic cloves, smashed

¼ teaspoon ground coriander

½ teaspoon ground cumin

salt, to taste

pinch of red pepper flakes

4 cups vegetable stock

lemon juice

13

Garnish

3 tablespoons tahini

2 tablespoons freshly squeezed lemon juice

2 tablespoons water

sesame seeds 

1 ¾ cups spicy roasted chickpeas

2 tablespoons flat-leaf parsley, coarsely chopped

13

1. Heat the olive oil in a pot over medium heat.

2. Add the carrots, leek, garlic, coriander, cumin, 1 teaspoon salt, and pepper flakes, and sauté, stirring occasionally, until they begin to brown, about 15 minutes.

3. Add the vegetable stock, scraping the bottom of the pot to deglaze any browned bits, bring to a boil, and then reduce heat to maintain a simmer.

4. Simmer for about 30 minutes, or until the carrots are fork-tender.

5. Meanwhile, whisk together the tahini, lemon juice, water, and a pinch of salt in a small bowl until smooth.

6. Set aside.

7. Blend the soup until smooth using an immersion blender.

8. Season the soup to taste with olive oil, salt, and lemon juice.

7. Ladle the soup into bowls, and garnish each bowl with a dollop of the lemon-tahini mixture, a pinch of sesame seeds, roasted chickpeas, and chopped parsley.