Vegetable Soup

Creamy Roasted Tomato Soup

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Makes 4-6 servings. 

If you enjoy the pure taste of tomatoes you may want to try this recipe, which I make at the height of the tomato season. In this soup I do not add any liquid and the quantity that is produced will depend on the juiciness of the tomatoes.

INGREDIENTS:

  • 1 head garlic

  • 2 pounds ripe plum tomatoes

  • 2 pounds ripe regular tomatoes

  • 5 tablespoons extra-virgin olive oil

  • 6 sprigs thyme, plus some petals for garnish

  • ½ teaspoon sugar

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Preheat the oven to 400F. 

  2. Peel the garlic. Rinse, core and cut all the tomatoes into large pieces. Place garlic, tomatoes and thyme in a large pan, about 9x13x2. Drizzle with oil. Season with salt and pepper. 

  3. Roast for 1 hour. The tomatoes will be very soft. 

  4. Puree until smooth in a Vitamix.

  5. Season with sugar, salt and pepper.

  6. Serve garnished with thyme.

 
 

Creamy Gazpacho

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Makes 4 servings. 

This delicious, easy to make creamy gazpacho is best made with local farm tomatoes, which unfortunately, are usually not available until the end of July through early October. This soup is really a faux gazpacho because I cook the soup for a short time, then I puree it and serve it chilled with condiments. It can also be frozen, but be sure to whisk it well to bring back its creamy consistency.

INGREDIENTS:

  • 4 tablespoons extra-virgin olive oil

  • 1 onion, coarsely chopped

  • 3 garlic cloves, coarsely chopped

  • 1/3 cup sun-dried tomatoes in oil, cut into pieces

  • 1½ pounds ripe tomatoes

  • 1½ cups tomato juice

  • Kosher salt

  • Freshly ground pepper

  • Kirby cucumber, diced (See Note)

  • Bell pepper, seeded, diced

  • Snipped chives with scissors

PREPARATION:

Heat the olive oil in a medium saucepan. Add the onion and garlic and sauté for a few minutes.

Add the sun-dried tomatoes.

Rinse the tomatoes, remove the core, cut into small pieces and add to the saucepan along with the tomato juice. Bring to a boil over high heat, reduce the heat and cook, covered, 15 minutes. The tomatoes will be soft.  

Puree in a Vitamix until silky and smooth.  Adjust the seasoning with salt and pepper.

Chill and garnish with the cucumber, bell pepper and chives.

NOTE:

I prefer to use Kirby, Persian or English cucumbers because they have fewer seeds and are less watery.  

 
 

Cauliflower Soup with Coconut Milk

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Makes 6 servings. 

This soup is good for all seasons. It’s creamy, light and delicious, with a distinct flavor of turmeric and coconut milk.  Depending on the season, I serve it hot, room temperature or even cold.  

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil

  • 1 Vidalia onion, coarsely chopped

  • 3 garlic cloves, coarsely chopped

  • 1 large cauliflower, about 2 ½ pounds

  • 2 ¾ cups vegetable broth

  • 1 cup coconut milk

  • 1 teaspoon turmeric

  • 1/8 teaspoon crushed red pepper

  • Kosher salt

  • Freshly ground black pepper

  • 1 tablespoon, lime juice, approx.

  • Toasted sesame seeds for garnish.

PREPARATION:

  1. Heat the olive oil in a medium saucepan. Add the onion and garlic. Sauté over low heat for a few minutes.  

  2. Cut off the green leaves of the cauliflower and the heavy stem. Discard both. Cut the head into small pieces and rinse.

  3. Add to the onion and sauté for a minute.

  4. Add 2 ½ cups of the broth, coconut milk, turmeric and crushed red pepper. Bring to a boil over high heat. Lower the heat and cook, covered, for about 25 minutes. The cauliflower will be soft.  

  5. Puree in two batches in a Vitamix until smooth.

  6. Adjust the consistency with the reserved broth and season to taste with salt, pepper, crushed red pepper and lime juice.

Winter Vegetable Soup

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Makes 6-8 servings. 

Nourishing, hearty, with a rich flavor of vegetables, tomatoes and basil, this soup freezes very well and is convenient to have on hand for unexpected guests.

INGREDIENTS:

  • 1 onion

  • 4 garlic cloves

  • 4 tablespoons extra-virgin olive oil

  • 2 parsnips

  • 2 carrots

  • 1 zucchini

  • 6 cultivated mushrooms

  • 1 small cauliflower

  • 1 ½ cups chopped tomatoes, Pomi brand (See Note)

  • 3-4 cups vegetable broth

  • One 15.5 can butter beans, drained (See Note)

  • 2 cups tightly packed basil leaves, torn to small pieces

  • Kosher salt

  • Freshly ground black pepper  

PREPARATION:

  1. Peel and cut the onion and garlic into large pieces. Chop coarsely in a food processor fitted with the steel blade. 

  2. In a large saucepan heat the oil and sauté the onion/garlic for a few minutes.  

  3. Peel and cut the parsnips and carrots into large pieces. Chop coarsely and add to the saucepan. 

  4. Wipe the zucchini, trim the ends, cut into large pieces. Chop coarsely and add to the saucepan. 

  5. Wipe the mushrooms with a damp towel, quarter, chop coarsely and add to the saucepan. 

  6. Separate the cauliflower into small florets and also add to the saucepan.  

  7. Sauté all for a few minutes. Add the chopped tomatoes, vegetable broth, butter beans and basil. Bring to a boil, lower the heat and cook covered for about 30 minutes or until all the vegetables are soft.

NOTE:

I chop all the vegetables SEPERATELY in a food processor fitted with the steel blade. It is important to cut the vegetables into large pieces before chopping.   

I use Pomi brand chopped tomatoes. They come in cartons. Leftover tomatoes can be frozen. 

I use Goya brand beans.  

 
 

Leek and Lettuce Soup

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Make 4 – 6 servings. 

Potatoes, leeks and lettuce make for a creamy, delicious winter soup.

INGREDIENTS:

  • 4 medium leeks

  • 3 cloves garlic, coarsely chopped

  • 3 tablespoons extra -virgin olive oil

  • 1 pound Golden Yukon potatoes

  • 1 medium head Boston lettuce

  • 3 cups chicken broth

  • ½ teaspoon curry powder, approx.

  • Kosher salt

  • Freshly ground black pepper

  • Garnish with snipped chives

PREPARATION:

  1. Cut off and discard the dangling roots and most of the green parts of the leeks. Discard one or two tough outer leaves. Cut the white and light green parts into slices. Place in a sieve and rinse thoroughly under cold running water to remove any sand. Drain.  

  2. Peel the potatoes and cut into small pieces. 

  3. Separate lettuce leaves, wash and spin dry.  

  4. Heat the olive oil in a medium saucepan. Add the leeks and garlic and sauté for a few minutes. Add the potatoes, lettuce, curry powder and 2 ½ cups of broth.

  5. Bring to a boil over high heat. Reduce the heat and cook, covered, for about 15 minutes, or until the potatoes are soft.  

  6. Puree in a Vitamix until smooth and creamy. 

  7. Adjust the consistency with the ½ cup reserved broth. Season to taste with curry powder, salt and pepper. 

 
 

Broccoli Soup

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Makes 4 servings. 

This soup is pure simplicity and delicious. It should be part of your repertoire of soups to make throughout the year.

INGREDIENTS:

  • 1 bunch broccoli, 2 stalks, about 1 ½ pounds

  • 2 tablespoons extra-virgin olive oil

  • 1 medium onion, coarsely chopped

  • 3 cloves garlic, coarsely chopped

  • 3 cups chicken broth 

  • 2 tablespoons lemon juice

  • Kosher salt

  • Freshly ground black pepper

  • Chives for garnish, snipped with scissors

PREPARATION:

  1. Cut the broccoli into small pieces, peel the stems and cut into small pieces. Rinse.  

  2. In a medium saucepan heat the oil. Add the onion and garlic and sauté over low heat until soft, a few minutes.

  3. Add the broccoli and 2 ½ cups of broth. Bring to a boil, lower the heat, cover and cook until the broccoli is soft, about 20 minutes. 

  4. Puree in a Vitamix adding the reserved ½ cup of broth, as needed.  Season to taste with lemon juice, salt and pepper.

  5. Serve garnished with snipped chives.

 
 

Savoy Cabbage Soup

Makes 6 generous servings. 

Freezer friendly, thick, nutritious and great on a cold, winter day, this soup can be a meal in itself if cooked with meat. I chop all the vegetables in a food processor to save a lot of time.

 

INGREDIENTS:

  • ¾ ounce dried porcini mushrooms

  • 1 cup boiling water

  • 4 tablespoons extra-virgin olive oil

  • 2 onions, quartered

  • 4 cloves garlic, quartered

  • 2 carrots, cut into large pieces

  • 1 small Savoy cabbage, about 11/2 pounds or regular cabbage.

  • 6 cultivated mushrooms

  • 14.5 ounce can crushed tomatoes

  • 4 cups vegetable broth

  • Small bunch dill, tied with a string, leave some for garnish

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Place the dried mushrooms in a small bowl, pour boiling water over the mushrooms, cover and let stand for about 20 minutes. Strain soaking liquid through a sieve lined with a paper towel, squeezing mushroom over the sieve to extract more liquid. Set liquid aside. Wash soaked mushrooms carefully to remove any sand, pat dry with paper towels and chop coarsely. 

  2. Chop the onions and the garlic coarsely in a food processor fitted with the steel blade. Do the same with the carrots. Discard the outer leaves of the cabbage, quarter, core and chop coarsely.   

  3. Wipe the cultivated mushrooms with a damp paper towel, quarter and chop coarsely.

  4. IT IS BEST TO CHOP EACH VEGETABLE SEPARATELY.    

  5. In a large saucepan heat the oil, add the onions, garlic and carrots and sauté for about 5 minutes. Add the cabbage, both mushrooms, mushroom liquid, tomatoes, vegetable broth and dill.   

  6. Bring to a boil over high heat, lower the heat then cook gently, half covered for about 30 minutes. The Savoy cabbage will be a little crunchy.   

  7. Season to taste with salt, pepper. 

  8. Garnish with dill snipped with scissors.

 
 

Tomato Soup

Tomato Soup.jpg

Makes 2 servings. 

This is a soup without the addition of any liquid. The taste and the consistency is totally dependent on the quality of the tomatoes.

INGREDIENTS:

  • 1 pound ripe tomatoes

  • 2 garlic cloves, quartered

  • 2 tablespoons extra-virgin olive oil

  • 5 thyme sprigs, plus leaves from 2 sprigs for garnish

  • Kosher salt

  • Freshly ground black pepper

  • 1 teaspoon sugar

PREPARATION:

  1. Rinse, core and slice the tomatoes. Place them in a saucepan along with the garlic, olive oil and thyme.

  2. Bring to a gentle boil, cover and cook over low heat until the tomatoes are very soft, about 15 minutes. Stir occasionally.  

  3. Discard the thyme and puree in a Vitamix until very smooth.

  4. Season with salt, pepper and sugar. Garnish with thyme. 

 
 

Corn and Yellow Squash Soup

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Makes 4-6 servings. 

I prefer to make this soup when fresh local corn and yellow squash is plentiful. I do not puree this soup.  I like the rough texture, the touch of sweetness to the flavor, and the lovely golden color.

INGREDIENTS:

  • 4 ears of fresh corn

  • 6 cups of water

  • 3 leeks including some green part

  • 3 garlic cloves

  • 3 small yellow squash, about 1 pound

  • 2 tablespoons extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 2 tablespoons lime juice, approx.

PREPARATION:

  1. Shuck the ears of corn and set aside.

  2. Put the cobs of corn in a saucepan, add the water and bring to a boil over high heat. Reduce the heat, cover and boil gently for 30 minutes. 

  3. Cut off and discard the dangling roots and most of the green parts of the leeks. Discard 2 tough outer leaves and cut the white and green parts into cubes. Place in a sieve and rinse thoroughly under cold running water to remove all the sand. Drain well.

  4. Chop the garlic finely.

  5. Rinse the squash, trim the ends and cut into small cubes.  

  6. In a medium saucepan sauté the leeks and garlic for a few minutes. Add the corn and the squash, sauté for a minute. Add all the cob stock, bring to a boil, reduce the heat, cover and cook for 10 minutes.

 
 

Cucumber Avocado Soup

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Makes 4 servings.

A delicious refreshing summer soup with a distinct taste of cucumbers, this recipe requires no cooking and is so quick to prepare.

INGREDIENTS:

  • 2 large cucumbers, trimmed, peeled, sliced
  • ½ ripe medium avocado, sliced
  • 2 tablespoons lime juice, approx.
  • ¾ cup cold water, approx.
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

GARNISH:

  • 1 Kirby cucumber, rinsed, dried, trimmed and cut into very small cubes.

PREPARATION:

  1. Place all the ingredients in a Vitamix and puree till silky and smooth.
  2. Adjust the consistency with cold water. Season to taste with lime juice, salt and pepper.
  3. Serve chilled, garnished with cucumbers.
 
 

Butternut Squash Soup

Butternut Squash Soup.jpg

Makes 4 servings.

This soup is silky, creamy with a touch of sweetness.

INGREDIENTS:

  • 1 medium butternut squash, about 2 pounds
  • 3 tablespoons extra-virgin olive oil
  • I medium onion, sliced
  • 2 garlic cloves, sliced
  • ½ an inch piece ginger, coarsely chopped
  • 3 cups chicken broth
  • ½ teaspoon ground nutmeg
  • 1 teaspoon Balsamic vinegar, approx.
  • Kosher salt
  • Freshly ground black pepper
  • Toasted pumpkin seeds, for garnish

PREPARATION:

  1. Peel, seed and cube the squash. You should have about 4 cups.
  2. In a medium saucepan heat the olive oil, add onion, garlic and sauté for a minute. Add ginger, butternut squash, nutmeg and 2½ cups of chicken broth. Bring to a boil over high heat. Reduce the heat, cover, and cook for about 20 minutes. The vegetables should be soft.
  3. Puree in 2 batches in a Vitamix until very smooth.
  4. Adjust the consistency with the reserved ½ cup of broth and season to taste with Balsamic vinegar, salt and pepper.
  5. Serve garnished with toasted pumpkin seeds.
 
 

Pea Soup

Pea Soup.jpg

Makes 4 servings.

The ingredients for this delicious, creamy soup are available all year and it freezes very well. Like most of my soup recipes, you can make it in advance.

INGREDIENTS:

  • 2 leeks
  • 1 large head Boston lettuce
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Madras curry powder, approx.
  • 10-ounce package frozen peas, thawed
  • 3 cups chicken broth
  • Kosher salt
  • Freshly ground black pepper

GARNISH:

  • Roasted pepitas

PREPARATION:

  1. Cut off and discard the dangling roots and most of the green part of the leeks. Discard one or two of the tough outer leaves. Cut the white and light green parts into slices. Place in a sieve and rinse thoroughly under cold running water to remove any sand; drain.
  2. Separate lettuce leaves, wash and spin dry.
  3. Heat the olive oil in a medium saucepan.
  4. Add the curry powder and stir.
  5. Add, the leeks, lettuce, peas and 2 ¾ cups broth. Bring to a boil over high heat. Reduce the heat and cook, covered, over low heat, for 15 minutes.
  6. Puree in a Vitamix until smooth and creamy.
  7. Adjust the consistency with the ¼ cup reserved broth, as needed. Season to taste with curry powder, salt and pepper. Garnish with pepitas.

NOTE:

After freezing you may need to whisk the soup to restore its creaminess.

 
 

Tomato Watercress Soup

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Makes 6 servings.

This soup is a blend of interesting strong flavors. I serve it either at room temperature or hot.

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil
  • 1 onion, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 1½ cups vegetable broth
  • ½ pound Golden Yukon potatoes, peeled and cubed
  • 2 pounds tomatoes, rinsed, cored and cut into large pieces
  • 1 bunch watercress, stems removed, rinsed (3 cups loosely packed). Reserve a few petals for garnish
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Heat the olive oil in a medium covered saucepan. Add onion and garlic and sauté over low heat for 5 minutes. Add 1½ cups broth, potatoes and tomatoes.
  2. Bring to a boil, reduce the heat and cook, covered, until potatoes are soft, about 30 minutes.
  3. Add watercress and cook covered for 2 minutes.
  4. Puree in a Vitamix, in 2 batches, until smooth.  
  5. Adjust the consistency with the reserved broth. Season to taste with salt and pepper.  Garnish with watercress petals.
 
 

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Corn and Squash Soup

Corn Soup 2.jpg

Makes 6-8 servings.

The combination of summer corn and summer yellow squash makes for a wonderful, nutritious and golden colored soup.

I serve it warm or at room temperature.

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil
  • 1 onion, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 4 ears corn plus 1 for garnish
  • 4 medium yellow squash, about 1½ pounds
  • 3 cups vegetable broth.
  • 2 tablespoons lime juice, approx
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Heat the olive oil in a medium saucepan. Add the onion, garlic and sauté for a minute.
  2. Shuck the corn kernels, setting aside one of the ears for garnish.
  3. Rinse the squash and slice.
  4. Add the corn, zucchini and 2¼ cups of the broth to the saucepan. Bring to a boil over high heat. Lower the heat and cook, covered, for about 15 minutes or until tender.
  5. Puree the soup, in two batches, in a Vitamix until smooth and silky.
  6. Adjust the consistency with the reserved broth. Season with lime juice, salt and pepper.
 
 

Zucchini and Roasted Pepper Soup

Makes 4-generous servings.

This is a light, creamy, flavorful soup with a touch of cumin, and it freezes very well. The ingredients are in season all year.  

INGREDIENTS:

  • 3 red bell peppers
  • 1 pound zucchini (3 medium), plus 1 extra for garnish
  • 2 tablespoons extra-virgin olive oil,
  • 1 onion, coarsely chopped
  • ½ teaspoon cumin, approx
  • 2 cups chicken broth
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Preheat the broiler.
  2. Core the peppers,
  3. Cut into quarters and seed.
  4. Line a broiler pan with foil and place the peppers, skin side up on it.
  5. Broil close to the heat source until skin is almost blistered and charred, about 7 minutes. Wrap the peppers in the existing foil and cool.  The heat will loosen the skin. Peel and cut into pieces.
  6. Rinse zucchini, pat dry, trim ends and slice.
  7. Heat olive oil in a medium, covered saucepan, add the onions, and sauté covered over low heat for 2 minutes. Add the cumin, zucchini, peppers, and broth.
  8. Bring to a boil over high heat, lower the heat and cook covered until the vegetables are soft, about 20 minutes. 
  9. Puree the soup in batches, in a Vitamix until the soup is very smooth. Season to taste with cumin, salt and pepper.

GARNISH:

Rinse, dry, trim and finely cube the extra zucchini. Sprinkle over the soup.

 
 

Carrot Soup

Makes 8 servings.                                                             

Since the ingredients for this creamy, delicious soup are available in all seasons, you can serve it hot, at room temperature or cold, depending on the season.  I like it best served cold or at room temperature in warm weather

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, sliced
  • 2 garlic cloves, quartered
  • 2 pounds carrots, peeled, sliced, reserving 1 carrot for garnish
  • 1 cup dry white wine.
  • 5-6 cups vegetable broth
  • ½ teaspoon cumin
  • ½ teaspoon coriander.
  • ½ teaspoon chili powder
  • 1 tablespoon lemon juice, approx
  • Kosher salt
  • Freshly ground back pepper

PREPARATION:

  1. Heat the oil in a medium saucepan. Add the onion and garlic and sauté for 5 minutes. Add the carrots, wine, 5 cups of broth, cumin, coriander, and chili powder. Bring to a boil over high heat. Lower the heat and cook, covered, for about 30 minutes, or until the carrots are tender.
  2. Puree the soup, in batches, in a Vitamiix until smooth. 
  3. Adjust the consistency with the reserved broth.
  4. Season to taste with lemon juice, cumin, coriander, chili powder, salt and pepper.
  5. To serve: steam the remaining carrot until just tender. Grate coarsely and garnish. 
 
 

Asparagus Soup

Makes 6 servings.        

This is a silky, creamy and delicious springtime soup, when asparagus is at its best. Before the advent of the Vitamix the soup was a bit time consuming requiring a blender and a strainer to remove the stringy parts.  With the Vitamix it is just blending that is required.

INGREDIENTS:

  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, sliced
  • 4 shallots, sliced
  • 3 pounds asparagus, plus 6 spears for garnish
  • ½ pound Golden Yukon potatoes, peeled, sliced
  • 4 cups chicken broth
  • 3 sprigs fresh tarragon
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Heat the olive oil in medium-sized covered saucepan. Add the garlic and the shallots and sauté for a minute.
  2. Hold each asparagus spear with both hands and snap at the point where it breaks off easily.
  3. Discard that part and rinse and cut the rest. Add to the saucepan along with the potatoes, chicken broth and tarragon.
  4. Bring to a boil over high heat, reduce the heat and cook covered for 15 minutes or until the potatoes are soft.  
  5. Remove tarragon sprigs. Puree the soup in two batches in a Vitamix until very smooth. 
  6. Season to taste and garnish with steamed sliced asparagus tips.

NOTE:

This soup freezes very well, but when reheating it, whisk it as it begins to boil to restore the creamy texture.

 
 

Vegetable Soup

Makes 8 servings. 

This is a hearty, very thick, nutritious vegetable soup.

Cutting so many vegetables the same size is a bit time consuming which I certainly do not want to impose on anyone.  My solution is to chop all of the vegetables, SEPARATELY, in a food processor. 

INGREDIENTS:

  • 1 ounce dried Porcini mushrooms
  • 1 cup boiling water
  • ½ cup extra-virgin olive oil
  • 1 medium onion
  • 4 cloves garlic
  • 1 large carrot
  • 1 baking potato
  • ¼ pound string beans
  • 1 zucchini
  • 1 small cauliflower
  • 1 cup loosely packed flat leaf parsley
  • 4 cups vegetable broth
  • Kosher salt
  • Freshly ground black pepper
  • Truffle oil for garnish, optional

PREPARATION:

  1. Place the dried mushrooms in a small bowl, pour over boiling water, cover and let stand for 15 minutes. Remove reconstituted mushrooms and squeeze dry all the liquid back to the bowl. Strain the mushroom liquid through a fine mesh sieve and set aside (if you do not have a fine mesh sieve line what you have with paper towel). Chop the mushrooms and set aside.
  2. Chop the onion and the garlic semi-coarsely in a food processor. Be sure to quarter the vegetables first.
  3. Heat the oil in a large saucepan, add the onion and garlic and sauté for a few minutes.
  4. Add the reserved mushrooms.                      
  5. Peel the carrot and the potato, cut into large pieces and chop semi- coarsely, SEPARATELY, in a food processor. Add to the pan.                      
  6. For the string beans, zucchini, cauliflower, and parsley, trim the vegetables where needed, cut into large pieces and chop semi-coarsely SEPARATELY in a food processor.  Add to the pan.
  7. Add the reserved mushroom liquid and the vegetable broth to the saucepan. Bring to a boil over high heat. Reduce the heat and cook gently, covered, for about ½ an hour. The vegetables should be soft.
  8. Season to taste with salt and pepper.
  9. Serve with drops of truffle oil.
 
 

Celery Root Soup

Makes 6 generous servings.

This is a silky, nutritious soup that tastes rich without the addition of any cream.

People are always impressed with the elegance of this soup, and it is very simple to prepare.

INGREDIENTS:

  • 4 leeks
  • 2 medium celery roots, about 2 pounds
  • 2 tablespoons extra-virgin olive oil
  • 3 thyme sprigs, plus some for garnish
  • 5 ½ cups chicken broth
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Cut off and discard the roots and tough green leaves of the leeks. Cut the white part and light green part into small pieces. Place in a sieve and rinse thoroughly under cold running water to remove all the sand.
  2. Peel celery root carefully and remove all embedded dark spots. (This rough looking vegetable is a bit tricky to peel.)
  3. Cut into small pieces.
  4. Heat the oil in a medium saucepan with a cover, add the leeks and sauté covered for 5 minutes. Add the celery root, thyme and 5 cups of chicken broth. Bring to a boil over high heat. Lower the heat and cook covered for about 30 minutes, or until the vegetables are soft.
  5. Remove the thyme sprigs and discard. Puree in a Vitamix until smooth.
  6. Adjust the consistency with the reserved broth and season to taste with salt and pepper.
  7. Serve garnished with thyme petals.
 
 

Gazpacho

Makes 6 servings.

Since tomato season is very short – usually from July until early October or however long the warm days of early Fall remain – I urge you to take advantage and try this soup.   

If you like your gazpacho to be more nourishing, you may want to serve it with condiments, such as chopped seeded cucumber, chopped bell pepper, chopped red onion,  chopped peeled tomato and croutons.

INGREDIENTS

  • 2 pounds ripe tomatoes, rinsed, cored, cut into large pieces
  • 1 red bell pepper, rinsed, cored, seeded, cut into large pieces
  • 2 Kirby cucumbers, peeled, ends discarded, cut into large pieces
  • 1 clove garlic, halved
  • 1 small jalapeno pepper, seeded, cut into pieces (See Note)
  • ½ small red onion, cut into pieces
  • 1 tablespoon balsamic vinegar, approximately
  • ¼ cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Snipped chives for garnish, or an assortment of condiments
  • 1 slice gluten free whole wheat grain bread, optional

PREPARATION:

  1. Place all of the ingredients in a Vitamix and puree until very smooth. (If you like your soup a little coarser, puree it for a shorter time.)  If your soup is not as thick as you like it add 1 slice gluten free whole wheat bread cut into pieces and puree.
  2. Season to taste with vinegar, salt and pepper and serve it very cold garnished with chives or the suggested condiments.

NOTE:

When seeding jalapeno peppers, I advise wearing thin plastic gloves to avoid irritating your skin or your eyes.