Potato and Cremini Mushroom Soup

2 - 3 Tbsp. butter

8 oz. potato, peeled and cut into dice

1 onion, peeled and cut into dice

1 large leek (white part only), thinly sliced

8 oz. cremini mushroom, sliced

1 Tbsp. chopped fresh oregano

1 Tbsp. chopped fresh Italian parsley

4C chicken stock

salt and freshly ground pepper to taste

1/2C cream

2 small red potatoes, roasted and cut into cubes

1 Tbsp. Italian parsley

Heat the butter in a pan over low heat and add the potatoes and onion.  Sauté until golden.  Add the leek and mushrooms and sauté 2 or 3 minutes more.  Add the herbs and chicken stock and simmer 10 to 15 minutes or until the potatoes are tender.  Season with salt and pepper.

Puree in a blender or food processor until smooth and return to the pan.  Heat the soup, add the cream, divide among bowls and top each with the roast potato cubes and one tablespoon parsley.  Serve warm.

MAKES:  6 servings

Roasted Carrot and Pumpkin Soup with dukkah

2 Tbsp. unsalted butter and 2 Tbsp. melted butter

1 yellow onion, thinly sliced

2 leeks (light-green and white parts only), thinly sliced

2 lb. carrots, cut in half crosswise

1 lb. pumpkin, peeled and cut into cubes the same size as the carrots

salt and pepper to taste

5 - 6C chicken stock

1/3C crème fraiche

1/4C fresh thyme leaves

dukkah spice* (optional)

Heat the butter in a large pan, add the onion and leeks and sauté until soft.  Preheat the oven to 425F.  Place the carrot and pumpkin pieces on a cookie sheet.  Drizzle with melted butter, salt and pepper to taste and roast until tender and beginning to brown – about 25 minutes.  Remove pumpkin slices after 15 minutes if they are soft and continue roasting the carrots.  Stir into the onion mixture, add the 5 cups of the chicken stock and let simmer 10 minutes.  Puree in a food processor in batches until smooth.  Return to the pan and heat, adding more stock if necessary.  Swirl in the crème fraiche and sprinkle with thyme leaves.  Divide among bowls and sprinkle each with some of the dukkah.

MAKES:  6 servings

Dukkah spice

1/2C unsalted, shelled raw pistachios, toasted

2 Tbsp. sesame seeds

2 tsp. coriander seeds

2 tsp. cumin seeds

¼ tsp. whole black peppercorns

1 tsp. kosher salt

Toast the remaining ingredients (except the salt) in a dry skillet until fragrant – 1 to 2 minutes.  Add the pistachios and salt and coarsely grind the mixture.

Parsnip, Sweet Potato and Watercress Chowder

1/4C unsalted butter

4C ½-inch cubes peeled parsnips (about 4 large)

1-1/2C chopped onion (1 large)

3 – 4C chicken stock

1C chopped peeled Granny Smith apple (about 1 medium)

1-1/2C ½-inch cubes peeled sweet potato (about 1 large)

¼ tsp. nutmeg

salt and pepper to taste

1/4C cream

4C watercress sprigs (tops of 2 bunches) or arugula

Melt the butter in a large pot; add parsnips and onion and sauté until onion softens.  Add 3 cups stock and apple.  Cover and simmer until parsnips are tender, about 12 minutes.  Puree 2 cups parsnip mixture in blender until very smooth and return puree to the pot.  Add the sweet potato cubes, nutmeg, salt and pepper to taste.  Cover and simmer until sweet potato cubes are tender, about 12 minutes.  Add cream and bring to a simmer.  Stir in watercress and continue to stir until it wilts.  Add more stock if necessary.  Season with salt and pepper.

MAKES:  6 servings

White Corn Soup with roasted chilie puree

4 Tbsp. unsalted butter

1 large onion, peeled and thinly sliced (about 1-1/2 cups)

10 ears of corns, kernels removed (about 10 cups)

5C chicken stock

1/3C cream

salt and freshly ground pepper to taste

2 roasted, peeled and pureed poblano chilies

2 Tbsp. cilantro, chopped

Place the corn cobs and chicken stock in a large pot and simmer for 20 minutes.  Strain, reserving the stock.  Melt the butter in a large pan over medium heat.  Add the onion and sauté until tender, about 10 minutes.  Add the corn kernels and sauté 2 minutes.  Add the stock (it should barely cover the corn).  Bring to a boil, reduce heat and simmer 4 to 6 minutes.  Puree the soup in a blender.  Return to the pot and bring to a simmer.  Add the cream and heat.  Season with salt, pepper to taste.

Ladle into bowls and garnish with roasted chile puree and sprinkle with chopped cilantro.

MAKES:  6 to 8 servings

Chilean Squash and Bean Soup

2 Tbsp. olive oil

1 onion, peeled and chopped

2 garlic cloves, peeled and finely chopped

1 tsp. smoked paprika

1 tsp. spices of choice

1/4C oregano leaves, coarsely chopped

14-oz. can navy or cannellini beans, well rinsed and drained

3 – 4C chicken stock

1 Tbsp. tomato paste

1 bay leaf

1-1/2 lb. butternut squash, peeled, seeded and cut into ¾-inch chunks

kernels from 2 ears of corn

1C wild arugula leaves

salt and freshly ground pepper to taste

Heat the oil in a pan; add the onion and garlic and sauté until softened.  Add paprika, spices and half the oregano and stir in.  Add the squash, bay leaf, tomato paste and 2 cups of the stock.  Simmer for 10 – 15 minutes, until tender.  Add the navy beans and corn and simmer until tender, adding more stock as necessary.  Stir in the arugula until wilted.  Add salt and pepper to taste.  Stir in remaining oregano.

MAKES:  6 servings

Grilled Vegetable Gazpacho

1 head roasted garlic, puree squeezed out

3 large tomatoes (1-1/2 lb.), cut in half

1 medium cucumber, cut in half, seeds removed

1 yellow pepper, cut open to flatten, seeds removed

1 red pepper, cut open to flatten, seeds removed

1 medium sweet onion, cut in thick slices, unpeeled

2 Tbsp. olive oil

2 tsp. Mediterranean spices

1/4C olive oil

2 Tbsp. red wine vinegar

¼C chopped mixed herbs + more for garnish

1C cold water

salt and freshly ground pepper to taste

Toss the vegetables with 2 tablespoons olive oil and spices.  Grill on a medium-hot grill until vegetables are charred all over and almost softened, turning occasionally.  When cool enough to handle, remove the charred skins, stems and seeds from the vegetables and coarsely chop.  Transfer vegetables and garlic puree to a food processor and puree.  With the machine running, gradually add the ¼ cup olive oil and the vinegar. Transfer to a bowl, stir in the water, herbs, salt and pepper to taste.  Chill well.  Ladle into bowls.  Garnish w/herbs.

MAKES:  6 servings

Sweet Onion and Corn Soup

3 quarts water

9 ears corn, shucked

3 Tbsp. unsalted butter (2 Tbsp., 1 Tbsp.)

2 large sweet onions (1 lb.), thinly sliced

2 tsp. sugar

1 medium Yukon gold potato, peeled and cut into ½-inch dice

1/2C dry white wine

2 thyme sprigs

1/2C cream

Salt and pepper to taste

1 Tbsp. snipped chives

In a large pot, bring the water to a boil, add the corn, cover and cook over moderately high heat until barely tender, about 5 minutes.  Transfer corn to a bowl to cool, reserving the cooking water.  Cut kernels from the cobs and return cobs to the pot.  Cover and simmer for 30 minutes.  Discard cobs and reserve the corn broth; you should have about 4 cups.

In another large pot, melt 2 tablespoons of the butter, add the onions, partially cover and cook over moderate heat, stirring occasionally, until softened.  Add the sugar and cook over moderate heat until caramelized.  Reserve one cup of the corn kernels and add the remaining kernels and the potato to the onions in the pot.  Add the wine and simmer over moderately high heat until almost evaporated.  Add the corn broth and thyme and simmer until the potato is tender.  Discard the thyme.  Working in batches puree the soup in a blender or food processor and return to the pot.  Add the cream and bring to a simmer, season with salt and pepper. 

In a medium pan, melt the remaining butter, add the reserved one cup of corn, cover and cook over moderately high heat, until richly

browned – about 3 minutes.  Season with salt and pepper.  Ladle the soup into bowl, garnish with sautéed corn and chives.

MAKES:  6 servings

Butternut Squash and Cauliflower Soup

2-1/2 lb. butternut squash

1 - 2 Tbsp. unsalted butter

medium onion, peeled and sliced

1-1/2 tsp. Jerk spice

salt and freshly ground pepper

1 Tbsp. honey or maple syrup

½ tsp. cinnamon

1-lb. head of cauliflower, cut into florets

5 – 6C chicken stock

1/3C heavy cream

1/4C Italian parsley, coarsely chopped or wild arugula, left whole

Preheat oven to 375F.  Cut the butternut squash into 4 pieces, place in a large shallow dish and add 2 cups water.  Roast, cut side down, for 30 minutes.  Remove seeds and scoop out the pulp.  Discard seeds and peel.

Melt one tablespoon butter in a pan, add the onions, Jerk spice, salt and pepper and cinnamon and cook until onions are softened, about 10 minutes.  Add the honey, stir in the squash and cauliflower and toss to coat with onions and spices, adding more butter if necessary.  Add 5 cups of the stock and bring to a simmer.  Cook until vegetables are very tender.

Puree the soup in a food processor or with an immersion blender and return to the pot.  Bring to a simmer, add remaining stock if necessary and the cream.  Season with salt and pepper to taste. 

MAKES:  6 servings

Potato and Yam Soup with spinach

6 slices bacon, cut crosswise into ½-inch pieces

1 large onion, peeled and chopped

2 garlic cloves, peeled and finely chopped

1 Tbsp. fresh thyme leaves

1 tsp. spice rub of choice

1C pureed tomatoes

10 oz. sweet potato, peeled, cut into cubes

10 oz. Yukon gold potatoes (about 2 medium), cut into cubes

10 oz. red-skinned potatoes (about 2 medium), cut into cubes

4 – 5C chicken stock

1/3C cream

5 oz. package baby spinach leaves

salt and freshly ground pepper to taste

Sauté bacon in a large pot over medium heat until crisp.  Transfer to paper towels.  Add onion to drippings and sauté until beginning to brown.  Add spices, garlic and thyme and stir one minute.  Add potatoes and stir to coat.  Add 4 cups of stock and pureed tomatoes and bring to a boil.  Reduce heat to medium-low, cover with lid slightly ajar and simmer until potatoes are very tender, adding more stock as necessary.  Gently mash with a potato masher.  Stir in the spinach until wilted.   Add the cream and bring to a simmer.  Season with salt and pepper to taste.  Divide among bowls and sprinkle each with some of the bacon.

MAKES:  6 – 8 servings

Butternut Squash soup with sautéed apples and white cheddar cheese

2 Tbsp. olive oil

1 medium onion, peeled, thinly sliced

3/4C apple cider

1-3/4 lb. butternut squash

4-1/2C chicken stock
1/2C cream

salt and freshly ground pepper

2 Tbsp. unsalted butter

1 McIntosh apple, cut into ½-inch dice

1/3C coarsely shredded white cheddar cheese

2 Tbsp. Italian parsley leaves, coarsely chopped

Preheat oven to 400F.  Cut butternut squash in quarters and place, cut sides down, in a glass dish.  Roast 30 minutes or until tender.  Let cool, remove seeds and scoop of the flesh.

Meanwhile, heat the butter in a pan; add the onions and sauté until golden.  Add the apple cider and cook until syrupy.  Add the squash puree and chicken stock and bring to a boil, simmer, slightly covered until vegetables are very tender.  Puree the soup in a food processor and return to the pan.  Stir in the cream and season with salt and pepper to taste. 

Heat a small sauté pan, add the butter and diced apple and cook over medium high heat until the apple is tender and golden around the edges.  Remove the pan from the heat and season with salt and pepper.  Ladle the soup into warmed bowls and garnish with white cheddar, sautéed apples and Italian parsley.

MAKES:  6 servings

Roasted Vegetable Bisque with crème fraiche

2 red peppers, seeded and chopped

2 onions, peeled and chopped

3 garlic cloves, peeled and chopped

2 razor-thin lemon slices

3 Tbsp. fresh thyme leaves (2 Tbsp., 1 Tbsp.)

1 bay leaf

half jalapeno pepper, chopped

salt and freshly ground pepper

2 Tbsp. balsamic vinegar

4 Tbsp. olive oil (2 Tbsp., 2 Tbsp.)

2 slices stale French bread, broken up, toasted until brown and dry

1 sprig fresh rosemary

3C canned tomatoes in juice

3C chicken stock

1C dry white or red wine

1/4C crème fraiche, thinned if necessary with 1 or 2 Tbsp. cream

6 basil leaves, thinly sliced (garnish)

Preheat oven to 400F.  Arrange peppers, onions, garlic and lemon in a roasting pan.  Season with the thyme, bay leaf, jalapeno, salt and pepper to taste.  Sprinkle the vinegar and 2 tablespoons of the oil over the vegetables.  Roast for 25 - 30 minutes until they start to brown.

Put the bread and roasted vegetable mixture into a large pot with one tablespoon thyme, rosemary, 2 tablespoons olive oil, tomatoes, stock and wine.  Cook over medium heat for 20 to 25 minutes until the mixture begins to thicken.  Remove from the heat and puree in a blender at high speed.  Strain if desired through a sieve.

Season with salt and pepper and garnish with a swirl of thinned crème fraiche and fresh basil slices.

MAKES:  6 servings

Grilled Gazpacho Salad

2 medium heads of garlic, cut in half horizontally, wrapped in foil and

  roasted until soft in a 300F oven

2 Tbsp. olive oil

spice rub of choice

8 firm plum tomatoes, halved lengthwise

2 bunches scallions

1 lb. red onion, cut into ½-inch slices

1 red bell pepper, quartered, cored

1 yellow bell pepper, quartered, cored

1-1/2 large English hothouse cucumbers, halved lengthwise

2 one-inch slices country-style bread

2C baby heirloom tomatoes, halved

1/4C sherry wine vinegar

1 tsp. hot pepper sauce

1 Tbsp. honey mustard

1/4C olive oil

salt and freshly ground pepper to taste

1/2C fresh basil leaves, thinly sliced

1C baby arugula

1C crumbled feta cheese

1/2C Kalamata olives, pitted

Preheat the grill.  Squeeze the garlic from the skins and set aside.  Combine plum tomatoes, scallions, red onion, bell peppers and two tablespoons oil in a large bowl; toss to coat.  Arrange cucumber halves and bread slices on baking sheet; brush with two tablespoons oil. Sprinkle all vegetables with spice rub, salt and pepper.  Grill vegetables until crisp-tender, turning frequently, about 3 minutes for plum tomatoes and scallions, 5 minutes for cucumber and 15 minutes for red onion and bell peppers.  Transfer to large rimmed baking sheet.  Grill bread slices until just beginning to crisp and grill marks appears, about 2 minutes per side.   Cut all vegetables and bread into one inch pieces.  Stir in garlic and heirloom tomatoes.  Whisk vinegar, hot pepper sauce, mustard, salt and pepper to taste and ¼ cup olive oil together and pour over salad.  Toss to coat with basil, arugula, olives, feta, salt and pepper to taste.

MAKES:  6 servings

Butternut Squash Apple Soup

2 lb. butternut squash, cut in half and half again

2 – 4 Tbsp. unsalted butter

1 medium onion, peeled and thinly sliced

2 shallots, peeled and coarsely chopped

2 Granny Smith apples, peeled and cut into pieces

5 – 6C chicken stock

¼ - 1/3C cream

salt and freshly ground pepper to taste

1 – 2 Tbsp. fresh thyme leaves

Preheat oven to 350F.  Place squash in a shallow dish, cut sides down, add 1 inch of water and roast until tender – 20 – 30 minutes.  Scoop out flesh and set aside.

In an 8 quart pan melt the butter, add the onions and shallots and sauté until soft.  Add the apples and sauté a few minutes to coat with onions and butter.  Add the squash and chicken stock and bring to a simmer.  Simmer 20 – 30 minutes until apples are tender.  Puree in batches in a food processor.  Return to the pan, add cream, thyme, salt and pepper to taste.  Divide among bowls and serve.

MAKES:  8 servings

New Potato, Leek and Fennel Soup

2 Tbsp. unsalted butter

3 Granny Smith apples, peeled, cored and diced

2 fennel bulbs, finely diced (reserve some leaves for garnish)

3C sliced leeks (white part only)

3 lb. new red potatoes, peeled and diced

1/2C Italian parsley leaves

5 – 6C chicken stock

1/2C cream

salt and freshly ground pepper to taste

Heat one tablespoon of butter in a sauté pan and sauté 3 tablespoons each of the diced apple and fennel.  Reserve for garnish.

Heat the remaining butter in a sauté pan and add the leeks, the rest of the apple and fennel and cover lightly with parchment.  Cook until tender – about 10 minutes, stirring occasionally – do not brown this mixture.  Add the potatoes, chicken stock and Italian parsley leaves and cook until the potatoes are tender – about 30 - 40 minutes, adding more stock if necessary.  Puree the soup in a food processor and return to the pan.  Add the cream, salt and pepper to taste and bring to a simmer.  Divide the soup among 6 bowls and garnish each with some of the sautéed fennel-apple mixture and fennel leaves.

MAKES:  6 servings