- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 onion, finely chopped
- 1 pound white turnips, peeled and cut into 1-inch cubes
- 2 pounds parsnips, peeled and cut into 1-inch cubes
- 2 garlic cloves, minced
- 2 cups vegetable or chicken stock
- White pepper
- 2 tablespoons whipping cream, optional
- 2 tablespoons finely chopped parsley, for garnish
- In a large sauté pan or shallow casserole heat the oil and the butter on medium high heat, Sauté the onion for 3 to 5 minutes or until softened. Add the turnips and parsnips and sauté the vegetables, stirring to coat them, about 3 minutes. Add the garlic and cook another minute. Add the stock and place over medium-high heat. Bring to a simmer, cover and simmer until the vegetables are tender, about 15 to17 minutes.
- In a food processor fitted with the metal blade, process the vegetables and stock until smooth. Add salt and pepper and cream if desired and process to mix well. Taste and adjust the seasonings.
- To serve transfer puree to a serving bowl and garnish with parsley. Or Serve in a shallow casserole dotted with breadcrumbs and butter and baked until brown and crispy.
May be prepared up to 1 day ahead, covered and refrigerated. Gently reheat in a saucepan just before serving.
Serves 6 to 8 people.
- 1/4 cup olive oil
- 4 leeks, light green and white parts only, cleaned and finely chopped
- 2 medium carrots, peeled and finely chopped
- 2 ribs celery, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons all purpose flour
- Three (14 1/2-ounce) cans fire-roasted diced tomatoes, with their juice
- 6 tablespoons tomato paste
- 1 1/2 teaspoons sugar, or to taste
- 5 cups chicken or vegetable broth
- 1 1/4 cups milk or half-and-half
- 1/2 teaspoon Tabasco chipotle sauce, or to taste
- 3/4 cup croutons, preferably cheese or garlic, for garnish
- In a medium soup pot, heat the oil over medium-high heat. Add the leeks and saute for 4 to 5 minutes or until softened. Add the carrots and celery and cook for another 4 minutes, or until they begin to soften. Add the garlic and cook for a minute, or until slightly softened.
- Sprinkle the flour over the vegetables, reduce the heat to low, and continue to cook, stirring constantly for a minute or until the flour is thickened and incorporated into the vegetables. Add the tomatoes, tomato paste, sugar and broth, raise the heat to medium-high, and bring to a simmer.
- Partially cover the pan, reduce the heat to medium, and cook, stirring occasionally for 15 minutes or until the vegetables are tender and all the flavors are well blended. With an immersion blender, puree the soup, or if you prefer a finer texture, use a blender. (If using a blender, cool the soup so the top of the blender doesn’t come off. And hold the cover down so that there won’t be any unexpected surprises.) If you want your soup totally smooth, pour it through a fine-mesh strainer after you have blended it.
Add the milk to the soup over medium heat, stirring to combine, and cook for another minute. Add the salt and chipotle sauce and taste for seasoning. If you prefer the soup thinner, add more milk or broth to reach the desired consistency.
Ladle the soup into soup bowls and garnish each bowl with a few croutons.
The soup may be prepared ahead through step 3, covered, and refrigerated for up to 2 days or frozen for up to 1 month. Defrost and warm the soup, and proceed with the recipe.
- If you can’t find the chipotle variety, try adding a dash of your favorite hot sauce.
- Another variation is to add a rind of Parmesan cheese to the soup while it is cooking. Remove the rind before adding the milk, and garnish each serving with freshly grated Parmesan cheese.
For a more substantial soup, add diced cooked chicken or cooked quinoa.
Serve this as a starter or as part of a main course, along with your favorite grilled cheese sandwich, bagel chips or garlic bread.
Serves 6 to 8 people.
- 1 European cucumber
- 2 cups fresh shelled peas (about
- 2 pounds unshelled), or 2 cups frozen petits pois (small peas), defrosted
- 4 scallions, light green and white parts only, thinly sliced
- 3 tablespoons chopped fresh mint
- 4 cups chicken or vegetable broth
- 1/4 cup sour cream
- 1 tablespoon fresh lemon juice
- Salt and freshly ground white pepper
- 1/4 European cucumber, finely diced (reserved from making the soup)
- 1/3 cup frozen petits pois (small peas), defrosted
- 2 tablespoons finely chopped fresh mint
- 1 teaspoon fresh lemon juice
- Salt and freshly ground black pepper
- 1/4 cup sour cream for garnish
- To make the soup: Cut three-quarters of the cucumber into 2-inch chunks. (Dice the rest finely and set aside for the relish.)
- In a large blender, combine the cucumber chunks, peas, scallions, mint, and broth and blend on high until completely puréed. Add the sour cream and lemon juice, season with salt and pepper, and blend well. Taste for seasoning. (If the soup is not totally smooth you can pour it through a fine-mesh strainer over a bowl.) Refrigerate the soup until chilled, at least 4 hours.
- To make the relish: Combine the diced cucumber, peas, mint, and lemon juice in a small bowl. Season with salt and pepper and mix to blend well. Taste for seasoning.
- Just before serving, stir the soup, which may have separated during refrigeration. Pour the soup into small bowls and garnish with the sour cream and relish. Serve immediately.
This may be made through step 3 up to a day ahead, covered, and refrigerated. Readjust the seasonings and mix to blend well before serving.
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 stalk celery, thinly sliced
- 1 medium carrot, peeled, and thinly sliced
- 1 garlic clove, minced
- 1 bay leaf
- 1 cup canned Italian plum tomatoes, with their juice
- 2 teaspoons good‑quality curry powder
- 1 1/2 cups brown lentils, rinsed and drained
- 6 cups chicken, beef or vegetarian stock
- 1 lemon, sliced
- 1 cup medium packed fresh spinach, well rinsed and coarsely chopped
- salt and freshly ground black pepper, to taste
- In a large saucepan heat the oil over medium-high heat. Saute the onion, celery, carrots, garlic and bay leaf until the vegetables are softened, about 5 minutes.
- Add the curry powder and stir to release the flavors, about 1 minute.
- Add the plum tomatoes and their juice, lentils, stock and sliced lemon to the saucepan. Bring to a simmer and cook partially covered and stirring occasionally, until the lentils are tender, about 30 minutes. Remove the lemon slices.
- Just before serving, stir in the spinach and simmer on low heat until the spinach is wilted but bright green. Taste for seasoning.
Ladle into soup bowls and serve immediately.
Serves 4-6 people.