SOUP WEEK, ROUND 2

Even though I have made this recipe & variations of multiple times this season, I still do not have a photograph for it! Once I get it into the bowl, we all get so excited to eat that the camera lies forlorn in another room. This most basic vegetarian recipe below is filling, satisfying and EASY. I mean REALLY easy!

For a more special dinner there are a few quick (non-vegetarian) ways that I like to dress it up. One option is to cook a pot of clams on the side and add several to each bowl of soup. Another option is to sauté up a batch of bacon or pancetta with shallots & herbs. Add a nice spoonful to each bowl of soup. Or do both and really live large – I’ve served it this way, and that is one reason we have not photos!

But don’t dispair – the vegetarian version is DELICIOUS. Enjoy that as is!

Ingredients:

• 3 large or 6 medium leeks, finely chopped
• 1 1/2 pounds boiling or Yellow Finn potatoes, well scrubbed
• 2 T. butter
• Salt & Pepper
• Milk or water to thin the soup as needed

1. Set the leeks in a bowl of water to soak while you prepare the potatoes, then lift them out with a strainer letting the sand & debris fall to the bottom of the bowl. Quarter the potatoes, then thinly slice.
2. Melt the butter in a soup pot. Add the leeks and potatoes, cook over low heat covered for 10 minutes.
3. Add 7 cups of water and 1 1/2 t. of salt, then bring to a boil. Lower heat and simmer partially covered until potatoes are soft and nearly falling apart, about 35 minutes.
4. Press a few potatoes against the side of the pot to break them up and give the soup body.
5. If needed thin with a bit of milk or cream, season with salt & pepper, then serve.

SOUP WEEK, DAY 4

While you may have some hesitation, this is a truly delightful soup and an excellent way to get more greens in your diet. If you have any fear of swiss chard, this is a great entry recipe to the whole family of greens!

I loved serving it with a big scoop of Mexican Rice, but any rice or toasted croutons would be equally nice. The soup comes together very quickly and easily – elegant enough to serve to company, but easy enough for a weeknight meal at home.

Ingredients:

• 2 T. butter
• 1 onion or 2 leeks, chopped
• 2 Yukon potatoes (or 3 red), peeled and cubed or thinly sliced
• 1 bunch chard, stems removed (just pull the leaves off and roughly chop)
• juice of 1 lemon
• Salt & Pepper

1. In a soup pot over med-high, heat butter. Add the onion and potato, cook until they begin to brown, about 8 minutes.
2. Add 1/2 c. water (or white wine) and scrape the pan bottom to release the juices that have accumulated.
3. Add the greens and about 1 1/2 t. salt. They will wilt down in about 5 minutes, add 6 1/2 c. water after they have wilted.
4. Raise the heat and bring to a boil. Lower the heat and simmer partially covered for 15 minutes.
5. Puree the soup then return to the pot. You can carefully ladle the soup into the blender container then puree. Alternatively use a hand blender but your soup will not be as finely combined. (Note: I prefer to puree in my Vitamix but please be careful with hot liquids in any blender. Remove the top plastic stopper and cover the opening with atowel. This will help prevent explosions from the steam or splatters all over your kitchen!)
6. Taste soup and season with salt & pepper. Add the lemon juice.
7. To serve, place one scoop of rice in the middle of a soup bowl, then ladle soup in gently.

SOUP WEEK, DAY 2

What could be more American that tomato soup and grilled cheese? Here is my small twist on the classic tomato soup – the addition of milk makes the soup lovely and cream without adding excess fat. I am sure a plain soy milk would work well here too. And if you want to go TOTALLY wild, do what I did and make some cheesy quesadillas with Teleme cheese & mushrooms! This combination will be tough to beat!

Ingredients:

• 2 1/2 T. butter
• 1 small onion, chopped
• 1 celry rib, chopped
• 1 1/2 t. dried thyme, basil, sage or any combination of these
• pinch of ground cloves
• 2 T. flour
• 2 15-oz cans of diced tomatoes in puree (or roast and substitute fresh if they are in season)
• pinch baking soda
• 2 1/2 c. vegetable stock
• 1 1/2 c. milk
• salt & pepper
• tomato paste if needed

1. Melt the butter in a stock pot over medium heat. Add the onion, celery, and herbs, stirring occasionally until onions are limp, about 5 minutes.
2. Stir in the flour, then add tomatoes, baking soda, and stock.
3. Raise the heat to high and bring to a boil. Lower the heat and simmer, partially covered for 20 minutes.
4. Puree soup in a blender until smooth. (Note: I prefer to puree in my Vitamix but please be careful with hot liquids in any blender. Remove the top plastic stopper and cover the opening with a towel. This will help prevent explosions from the steam or splatters all over your kitchen!)
5. Return the soup to the pot and add the milk. Season with salt & pepper. If the soup is too thick, thin with a bit of stock. If there is not enough tomato flavor, deepen it by adding a small amount of tomato paste.
6. Serve hot with something delicious and cheesey!