February Soups

Cream of Pea Soup

I served the cream of pea Adelaide style (with a meat pie) for Australia Day

2 ½ cups water

½ cup split peas

½ onion, minced

1 carrot, minced

2 bouillon cubes

1 bay leaf

Salt to taste

½ tsp sugar

2 sprigs of parsley

1 ½ Tbsp oil

1 ½ Tbsp flour

1 cup milk

1 egg yolk

Pour the water into a soup pot. Add the peas, onion, and carrot. Cook, covered, for 30 minutes over medium-low, stirring periodically. Add the bouillon cubes, bay leaf, salt, sugar, and parsley. Continue cooking on low for 15 minutes longer. Remove the bay leaf. Mix the oil and the flour, making a paste, then blend into the soup. Add milk. Stirring continuously, bring the soup to the boilin point and then add the eggs, first mixed in a bowl with a little bit of the soup. Cook for 1 or 2 minutes, stirring constantly, without letting the soup get to the boiling point.

Spinach Cream Soup

Spinach cream tastes like the creamed spinach side dish

½ package fresh or frozen spinach

½ onion, sliced

2 Tbsp olive oil

3 ½ cups chicken stock

2 eggs

3 Tbsp grated Parmesan

Salt, pepper, and nutmeg

1 garlic clove, minced

3 slices of bread

Wash the spinach, making sure it is well cleaned. Then chop it and the onion. Pour the olive oil into a soup pot and briefly saute the spinach and onion. After 3 minutes, add the chicken stock and cook slowly over low heat for about 30 minutes. Add more stock if necessary. Beat the eggs and parmesan cheese in a deep bowl. Add salt, pepper, and nutmeg and mix it all very well. Blend the soup in a blender until thick and creamy and return it to the pot. Add the egg mixture and stir continually until all the elements blend well. Reheat the soup over low heat for about 5-8 min. Rub the garlic on slices of bread and place them in the oven for a few minutes. Place a bread slice in each bowl and immediately pour the hot soup on top.

Orzo Soup

orzo soup

¼ cup olive oil

2 shallots, chopped

1 garlic clove, minced

2.5 cups water or vegetable stock

1 cup dry white wine

1 bouquet garni (oregano, thyme, bay leaf tied together)

Salt and pepper to taste

¼ cup finely chopped mushrooms

½ cup frozen green peas

½ cup orzo noodles

Dried marjoram and grated Romano cheese as garnish

Pour the olive oil into a soup pot and saute the shallots and garlic for 1 minute. Stir often. Add the water, wine, bouquet garni, salt, and pepper, and bring to a boil. Lower to medium heat and add mushrooms and peas. Cover and cook for 30 minutes. Add orzo noodles, check seasonings, and add wine if necessary. Simmer the soup, covered, gently for 15 minutes, then remove the bouquet garni and serve the soup hot. Sprinkle marjoram and some Romano cheese on the top of each serving.

Saint Antony Soup

Saint Antony Soup

2 Tbsp oil of choice

½ cup barley

2 carrots, grated

1 leek, sliced

1 bay leaf

¼ cup fresh minced parsley or chervil

Salt to taste

3 ½ cups water

1 bouillon cube

Chopped mushrooms

Pour the oil into a soup pot and add the barley, stirring continuously for 1 minute. Immediately add the carrots, leeks, bay leaf, parsley, salt, and water. Cook the soup over low to medium heat for 45 minutes, or until barley is tender. Add more water if necessary. Add bouillon cube and chopped mushrooms if desired.

Veloute a la Dubarry

½ lb cauliflower

1 leek, white part only

1 medium potato

3 ½ cups water

2 Tbsp butter

1 ½ Tbsp flour

Salt and white pepper to taste

1 egg yolk

½ dry vermouth

1 Tbsp sour cream

Pinch of nutmeg

Chop the cauliflower and leeks and dice the potato. Place them in a large pot. Add the water and cook slowly, covered, over low-medium heat for 30 minutes. Melt the butter in a separate pot. Gradually add the flour, salt, and pepper and make a roux, while stirring vigorously. Add some of the broth from the soup and mix well. Place some cooked cauliflower florettes aside, then blend the rest of the vegetable mix in a blender. Return the soup to a clean soup pot. Add the roux, stir, and continue cooking, uncovered, over very low heat, not allowing the soup to reach the boiling point. Beat the egg yolk. Add the vermouth and sour cream and mix thoroughly. Pour this mixture into the soup. Add the nutmeg and stir well. Check the seasonings. Reheat the soup for a few minutes if it is cold without allowing to boil. Serve hot, with reserved cauliflower on top as a garnish.

Saint Scholastica Soup

Saint Scholastica

Saint Scholastica Soup

Ingredients

6 cups water

1 cube vegetable bouillon

5 Tbsp French lentils

5 Tbsp split peas

4 Tbsp lima beans

1 leek, chopped fine

2 shallots, chopped fine (2 Tbsp fried shallots)

1 carrot (parsnip), thick slices, quartered

2 turnips (golden beets), thick slices, quartered

1 celery stalk, sliced

½ head of red leaf or green leaf lettuce

1.5 oz butter

Salt and pepper to taste

Pour water in a large pot. Add the lentils, split peas, and lima beans and bring to a boil. Add the leeks, shallots, root vegetables, and celery and continue cooking covered on medium heat for 30 minutes. Add the lettuce and simmer another 30 minutes on low. Add butter, salt, and pepper and stir well. Serve hot. [I made several substitutions shown in parentheses.]

October Soups

Carrot Soup ala Normandie

1 onion

4 carrots

3 cups water

½ cup milk or unsweetened soy milk

1 ½ Tbsp flour

Pinch of thyme

3 Tbsp olive oil

Salt and pepper to taste

3 Tbsp lemon juice (add 1 Tbsp at at time)

Finely minced parsley

Chop onions and carrots finely, put in soup pot, and add water. Cook slowly, bringing the water to a boil. Then let the soup sit, covered, for 20 minutes. Add the milk, flour, thyme, oil, salt, and pepper. Blend in a blender and pour the soup back into the pot. Add the lemon juice, tasting after each Tbsp. Cook slowly for 10 minutes, until hot. Serve the soup with parsley on top. It can be served hot or cold if refrigerated for several hours.

Also pictured are Broccoli Fritters: http://healthiersteps.com/broccoli-fritters/

Cannelini Bean Soup

1 can cannellini beans

6 cups water

1 onion

1 carrot

1 leek

1 celery stalk

A few leaves of spinach

2 garlic cloves

3 Tbsp olive oil

1 bouillon cube

Salt and pepper to taste

Finely chopped thyme

Cut the onions, carrots, leeks, celery, and greens into thin pieces. Mince the garlic. Add them to the beans, water, olive oil and bouillon cube. Cook covered on medium heat for 1 hour. Add salt, pepper, and thyme.

 Brodo Ala Romana

Ingredients

4 cups water

1 cup white wine

1 bouillon cube

1 large onion, chopped

1 carrot, thinly sliced

2 celery stalks, finely chopped

2 tomatoes, peeled and cubed

Salt and pepper to taste

Pour the water and wine into a soup pot. Add all the ingredients and let it boil over low-medium heat for 30 minutes. Cover the pot and let the soup simmer for at least 1 hour 15 minutes. Strain the vegetables and serve the broth hot. This serves as a stock base for other soups or stews.

Ossobuco Soup

Ingredients

¼ cup olive oil

1 onion, chopped

1 carrot, peeled and cubed

1 heart of celery, thinly sliced

1 ½ cups dry white wine

Rind of half a lemon, grated

1 ½ tsp dry sage

1 tsp rosemary leaves

1 tsp thyme

2 garlic cloves

5 pitted olives

4 cups stock (vegetable or fish)

½ cup Italian rice

3 tsp capers

Salt and pepper to taste

Fresh Italian parsley, chopped for garnish

Heat the olive oil in a good-sized pot, and gently saute the onions, carrots, and celery for 3 minutes, stirring frequently. Add the wine, cover the pot, and continue cooking for about 10 minutes. Put the lemon rind, sage, rosemary, thyme, garlic, and olives through a food processor. Add this mixture to the soup pot. Blend and stir thoroughly. Add the stock, rice, capers, salt, and pepper. Stir and cover the pot. Cook over medium-low for 45 minutes. Turn off the heat and let the soup rest, covered, for 10 minutes. Sprinkle fresh chopped parsley on top of each bowl and serve with Parmesan for topping.

 French Pumpkin Soup

Ingredients

3 cups water

2 cups pumpkin peeled and cubed or boxed puree

1 large potato, peeled and cubed

1 large carrot, sliced thin

1 onion, thinly sliced

1 garlic clove

Pinch tarragon

Salt and pepper to taste

1 bouillon cube, chicken or vegetable

1 cup milk or unsweetened soy milk

2 Tbsp sunflower or safflower oil

¼ cup parsley, chopped finely

Pour the water in the pot. Add the pumpkin, potatoes, and carrot and bring to a boil. Add onion, minced garlic, tarragon, salt, and pepper and continue on low boil for 20 minutes. Reduce the heat and simmer another 20 minutes. Blend the soup in a blender and pour it back into the pot. Add the milk/soy milk and oil, stir well, and simmer for another 10 minutes. Serve garnished with chopped parsley.

Portuguese Kale Soup

Ingredients

1 can white beans or 1 cup of dried white beans

5 cups of water

1 large onion, chopped

½ lb kale, chopped (one bag)

1 large potato, peeled and cubed

3 oz tomato paste

4 garlic cloves

1 chorizo sausage, sliced

1 garlic bouillon cube

1 pork bouillon cube

Salt and pepper to taste

Soak the beans overnight if using dried beans. Rinse in cold water. Add the water to a large pot and bring to a boil. Add the beans, onions, kale, potatoes, tomato paste, chorizo, and garlic. Cook slowly over low-medium heat for 2 hours uncovered. Add more water if necessary. Stir occasionally to prevent sticking to the bottom of the pot. Season to taste.

Chinese Cucumber Soup

3 cups chicken or vegetable broth

1 hothouse cucumber, peeled and diced

4 mushrooms, washed and sliced thinly

2 scallions, chopped

Salt and pepper to taste

4 tsp sesame oil

½ Tbsp rice wine vinegar

Pinch of dried ginger

Place the broth in a soup pot and bring it to a boil. Add the cucumbers, mushrooms, scallions, salt, and pepper. Cover and cook on medium low heat for 15-20 minutes. Blend the soup in a blender. Add the sesame oil, vinegar, and ginger. Chill in the refrigerator for a few hours and serve cold or serve it hot.

Potato Dumpling Soup

Ingredients

½ onion, diced

1 carrot, sliced

1 celery stalk, sliced

2 mushrooms

3 Tbsp oil

2 ½ cups water

1 cube of vegetable or chicken bouillon

Salt and pepper to taste

Dumplings:

¾ cup of mashed potatoes

½ tsp salt

1 egg

1 ½ tsp chopped parsley

1 tsp chopped fresh chives

¼ cup flour

Slice the vegetables thinly and saute slowly in oil for a few minutes in a soup pot. Add the water gradually, stirring. Add salt and pepper. Cover the pot and cook over medium-low for 30 minutes. While the soup is cooking, combine all the ingredients for the dumplings. [Note: Be sure that the mashed potatoes are well-seasoned before combining with the remaining dumpling ingredients.] Roll the paste into a thin, long cylinder. Cut into 1-inch lengths and roll them in the palms of your hands. Drop the dumplings into the soup and continue cooking covered for another 8-10 minutes. Serve hot.

Ham and Rice Soup

Ingredients

2 Tbsp butter or olive oil

1 leek

1 tomato peeled and diced

1 ham steak, cubed

3 cups water

1 cube of ham bouillon (e.g., Goya brand)

½ cup cooked medium grain rice

1 pinch saffron

½ tsp dried or fresh thyme

Saute the leek, tomato, and ham in butter or oil for 2 minutes on medium low. Add the water, bouillon, and spices. Simmer over medium heat 20-30 minutes.

Italian Owl spoonrest

November Soups

Minestra Toscana

Ingredients

¼ cup olive oil

½ of a yellow onion, chopped

3 cups vegetable or chicken broth

1 cup white wine

1 bouquet garni (thyme, oregano, bay leaf, tied together)

Salt and pepper to taste

1 carrot, sliced julienne

½ red pepper, sliced julienne

1 small zucchini, diced

8 spinach leaves

¼ cup olives (black or green, pitted)

¼ cup Italian rice or small noodles

Grated Parmesan or Romano cheese for garnish

Pour the olive oil into a large soup pot and saute the onion slightly for about 2 minutes over medium heat. Add the broth, wine, bouquet garni, salt, and pepper and bring the soup to a boil. Reduce the heat to medium-low. Add the carrots, pepper, zucchini, spinach, and olives. Cover the pot and cook slowly for 1 hour. Add the rice and more broth if necessary, and simmer the soup for 15 to 20 minutes more. Remove the bouquet garni. Serve hot and garnish with grated cheese.

 Yellow Lentil Soup

Ingredients

2 Tbsp olive oil

1 onion, chopped

1 celery stalk, thinly sliced

1 carrot, thinly sliced

1 medium turnip, diced

4 cups water

½ butternut squash, peeled and chunked

¾ cup yellow split lentils

1 sprig of thyme

1 bay leaf

Fresh parsley, chopped

Salt and pepper to taste

Pour oil into a soup pot. Saute onions over medium heat until soft. Add celery, carrot, and turnip. Saute another minute. Add the water, squash, lentils, thyme, bay leaf, and parsley. Bring to a boil and reduce to medium for 30 min to an hour until the lentils completely break down. Salt and pepper to taste. Remove the bay leaf before serving.

 Polish Pearl Barley Soup

2 Tbsp vegetable oil

1 ½ leeks, chopped

1 carrot, peeled and sliced

1 celery heart, chopped

1 turnip, diced

4 cups beef broth

Salt and pepper to taste

1/3 cup parsley, chopped

Sour cream

Pour the oil into the saucepan and gently saute the leeks, carrots, celery, and turnip for 3 minutes stirring often. Add the broth, barley, salt, and pepper and bring the soup to a boil. Lower the heat and simmer for 45-50 minutes. Add the parsley, turn off  the heat, and rest the soup for 10 minutes. Serve the soup hot with a teaspoon of sour cream if desired.

Jerusalem Artichoke Soup

Ingredients

4 cups water

5 Jerusalem artichokes, washed and sliced

3 medium waxy potatoes, peeled and sliced

1 leek, thinly sliced

1 onion, chopped

1 garlic clove, minced

3 Tbsp oil or butter

Salt and pepper to taste

1 cup milk or unsweetened soy milk

Fresh parsley or chives for garnish

Pout the water in a soup pot and add the Jerusalem artichokes and potatoes. Cover the pot, bring the water to a boil, and then reduce the heat to medium-low. Simmer gently for 45 minutes. Slice the leek and onions, and mince the garlic. Place them in a separate pot, add the oil or butter, and saute over low heat with the pan covered for 3 minutes, maximum. Stir frequently, and see that the vegetables don’t burn. Add the leek-garli-onion mixture to the soup and continue cooking for and added 15 minutes. Turn off the heat and allow the soup to cool. Blend the soup in a blender or food processor or pass through a sieve. Return the soup to a clean pot and add the seasonings and milk. Mix well and reheat the soup, bringing it to a boil. Turn off the heat and rest covered for 5 minutes. Garnish with fresh parsley or chives. Can also be refrigerated and served cold.

December Soups

 Saint Lucy Soup Sicilian Style

St. Lucy was martyred by having her eyes torn out but later becomes the Saint that welcomes the Christmas season for Skandinavians

Ingredients

8 cups water

½ cup olive oil

½ lb whole-grain dried wheat (farro)

½ lb dried chickpeas or 1 8-oz can

4 garlic cloves, minced

1 large onion, sliced

2 bay leaves

Salt and pepper

Pour water and oil into a pot. Add the other ingredients and let it boil slowly covered for 3-4 hours, stirring occasionally. Check the seasonings, remove bay leaves, and serve topped with Parmesan cheese.

Bearn Country Soup

Ingredients

1 can of navy beans

2 quarts water

1 leek, julienned

1 yellow beet, sliced

1 carrot, sliced

½ small cabbage, coarsely chopped

10 green beans

3 potatoes, peeled and left whole

Bouquet garni (1 bay leaf, 2 sprigs thyme, 4 sprigs parsley)

3 sweet Italian sausages

1 garlic clove, minced

1/8 lb salt pork

Salt and pepper

Soak the beans overnight. Drain and rinse. Pour the water into a large soup pot and all the vegetables except the potatoes, bouquet garni, and garlic. Cover the pot and cook on medium-low for 1 ½ hrs. Add water if necessary. Add the potatoes, herbs, sausages, garlic, and bacon and continue cooking for another 1 ¼ hrs. Taste and add seasoning. Remove the potatoes, sausage, and bacon and hold warm. Simmer 15 minutes longer and remove bouquet garni. Serve hot with French bread and then serve the potatoes and sausage on a separate plate accompanied by a green salad with some vinaigrette over the potatoes.

 

Saint Nicholas Soup

1 oz butter

1 leek

2 medium carrots

2 turnips

2 potatoes

½ head of cabbage

½ tsp salt

2 quarts water

Croutons

1/6 cup chervil, chopped

Wash and peel vegetables and slice into small pieces. Melt the butter in a large soup pot. Add the vegetables and salt and stir a few times. Turn off the heat, cover the pot, and let it rest for 15-20 minutes. Add the water and bring to a boil. Reduce to medium low and cook for 30 minutes covered, stirring occasionally. Blend the cooked soup in a blender until creamy. Serve topped with croutons and chopped chervil.

Zuppa Toscana

Ingredients

1/6 cup olive oil

½ onion, sliced

2 garlic cloves, minced

½ Tbsp minced fresh rosemary

½ Tbsp minced sage

1 Tbsp thyme

8 slices Italian bread

4 tomatoes, peeled or 1 16-oz can of tomatoes

2 cups vegetable stock

2 cups white wine

Salt and pepper

Grated Parmesan cheese

Heat olive oil in a pot. Add onion, garlic, and herbs and saute for 1-2 minutes without browning. Add stale bread slices and continue cooking for a minute or two while stirring and turn off the heat. In a separate pot, cook the tomatoes for 4-5 minutes if fresh. Add the stock, wine, salt and pepper, and bring to a boil. Lower heat to medium-low and add the bread mixture. Continue cooking 12-15 minutes. Lower the heat and simmer another 15 minutes. Serve hot topped with Parmesan cheese.

Acorn Squash Soup

Ingredients

1 large acorn squash, cubed (I used two delicata squash)

½ large onion, chopped

½ cup precooked Arborio rice

1 celery stalk, chopped

2 cups water

1 cup milk or unsweetened soy milk

Pinch sugar

Salt and white pepper to taste

Chopped parsley

Peel and cube the squash. Place cubes into a soup pot with onion, cooked rice, celery, and water. Cook the soup, covered over medium heat 30 minutes. Blend the soup and pour back into the pot. Add milk, oil, sugar, salt, and pepper. Bring almost to a boil and reduce to simmer for 2-3 minutes. Sprinkle with parsley before serving.

Lagniappe: Kimchee Jigae

I boiled pressed tofu marinated in gochujang paste, boy choy, chicken stock, sweet potato starch noodles, and sliced Danish bacon (I like the texture between ham and bacon).

May Soups

Minestrone Monastico

Minestrone Monastico

Minestrone Monastico

3 qt water

3 carrots

3 potatoes

1 cup green beans

2 celery stalks

1 cup dry white beans

3 onions

1 cup olive oil

1 cup dry white wine

1 cup macaroni

Tarragon, fresh minced

Salt and pepper

Cut all the vegetables in small pieces. Add the beans and all vegetables except onions to a pot with the water. Cook covered over medium heat for 1 hour. Saute the onions in some of the olive oil until soft but not brown. After the first hour add the cooked onions, wine, olive oil, macaroni, tarragon, salt and pepper and cook another 15 minutes. [I substituted acini de pepe here, which created a creamy texture the first day, but was not as good the second day.]

Watercress Soup

Watercress Soup

Watercress Soup

2 Tbsp coconut oil

2 leeks, chopped greens and whites

1 bunch fresh watercress

2 potatoes peeled and cubed

2.5 cups water

1 vegetarian bouillon cube

½ cup full fat coconut milk (Chaokoh)

½ tsp white pepper

Chopped fresh chervil

Melt oil in large soup pot. Add leeks and watercress and saute gently for 3 minutes. Add the potatoes and saute one minute more. Add the water and bouillon cube. Bring to a boil and then drop to a simmer. Cover and simmer 30 min. Reserve some potatoes for texture. Puree the remaining soup on high. Return to pot and add the coconut milk. Salt to taste and add fresh chervil. Alternatively you can use 1 tsp Sunny Paris seasoning. 3-4 servings.

Shaker Soup

Shaker Soup

Shaker Soup

1 Tbsp coconut oil or other vegetable oil

1 Tbsp flour

1 6-oz can of tomato paste

1 can of diced tomatoes

1 onion, minced

2 tsp dried dill

1 ¼ cups water

1 cup full fat coconut milk (Chaokoh)

Fresh dill

Melt oil in large soup pot. Add chopped onion and saute until soft but not brown. Add flour and saute a few minutes longer. Add the tomato paste, diced tomatoes, dried dill, and water. Bring to a boil and then turn down to a simmer for 20 minutes. Puree the soup with an immersion blender. Add the coconut milk and blend again. Serve topped with chopped fresh dill.

French Spring Vegetable Soup

French Spring Vegetable Soup

French Spring Vegetable Soup

1.5 Tbsp olive oil

1 leek

1 carrot, sliced in triangles

1 half head of cauliflower chopped in small pieces

1 celeriac, chopped

½ cup green beans, chopped

½ cup frozen peas

½ cup fresh or frozen spinach

3 cups water

1 vegetable bouillon cube

1 diced peeled fresh tomato or 1 can of diced tomatoes

1 tsp of Penzey’s French Bonne Herbs (or mixture of fresh parsley, chervil, thyme)

Salt and pepper to taste

Saute leeks and then the fresh vegetables (except tomatoes) in olive oil for a few minutes. Add water, bouillon cubes, tomatoes, herbs, and salt. Bring to a boil and then reduce heat to a simmer for 1 hour, adding water if necessary. When ready to serve top with additional fresh herbs.

Saint Joseph Chickpea Soup

Saint Joseph Chickpea Soup

Saint Joseph Chickpea Soup

1 can chickpeas

5 cups water

1 can diced tomatoes

1 stalk of celery, diced

1 carrot, diced

2 cloves of garlic minced

½ red pepper, diced

2 Tbsp olive oil

2 vegetarian bouillon cubes

1 bay leaf

Salt and pepper to taste

Add all ingredients to a large stockpot. Bring to a boil and then simmer 1 hr. Remove bay leaf and serve. Typically is served on Mar 19 on his feast day. May be topped with croutons or bread crumbs toasted in olive oil. [The fact that everything is diced makes this soup visually appealing.]

Cream of Asparagus

Cream of Asparagus Soup

Cream of Asparagus Soup

1 qt water

¼ lb asparagus

1 potato, peeled and diced

½ onion, sliced

1 medium carrot

½ cup heavy cream or coconut milk

2 Tbsp butter

Salt and pepper to taste

Cook the vegetables in the boiling salted water until tender. Blend the soup in a blender. Return the soup to the pot, add the heavy cream or coconut milk, butter, salt and pepper. Bring to a boil. Reduce to medium and cover for 10 minutes.

Cuban Black Bean

Cuban Black Bean

Cuban Black Bean Soup

½ lb dried black beans

6 cups water

¼ olive oil

1 ½ onions, diced

½ bell pepper, chopped

3 garlic cloves, minced

½ tsp thyme

¼ tsp oregano

1 bay leaf

1 ½ tsp sugar

2 tsp vinegar

Pinch of cumin

Salt and pepper to taste

Soak the beans overnight. Rinse the beans and discard the water. Place the beans and the water in a large soup pot. Bring to a boil, lower the heat, cover, and cook for 1 hour or until the beans are tender.

Saute the onions, pepper, and garlic cloves in the olive oil in a separate pot for 2-3 min. Puree ½ cup of the cooked beans in a blender. Add the puree to the sautéed vegetables and mix. Add all back to the bean pot. Add thyme, oregano, bay leaf, sugar, vinegar, salt, pepper, and cumin. Stir well and simmer 50 min more. Remove bay leaf and serve.

Sorrel Soup/Pottage Germiny

Sorrel Soup/Pottage Germiny

Sorrel Soup/Potage Germiny

4 cups vegetable or chicken stock or bouillon cubes

2 Tbsp butter or vegetable oil

2.5 cups of shredded sorrel

2 Tbsp chopped fresh chervil

2 egg yolks

1 cup cream or coconut milk

Salt and pepper to taste

Place the stock in a large soup pot and cook over medium low heat. Place the oil in a skillet and cook sorrel over medium heat until it breaks down into fine slurry. Add chopped chervil and cook 1-2 min more. If using yolks mix them with cream in a separate bowl. Add a small amount of hot stock to temper the egg yolks and then whisk the combined mixture back into the stock in the pot. (I used three egg whites in more of an egg drop version.) Add the sorrel/chervil and salt and pepper to taste. Serve hot or cold depending on the season.

Pottage Clamart (Turnip-Leek)

Potage Clamart (Turnip Leek Potage)

Potage Clamart (Turnip Leek Potage)

6 Tbsp oil or butter

1 cup fresh peas

1 carrot

1 turnip

2 leeks

1 quart water

1 vegetable bouillon cube

Salt to taste

1 tsp dried thyme

1 tsp dried rosemary

1 egg yolk

2 tsp heavy cream or coconut milk

Cut carrot, turnip, and leek into thin slices. Pour the oil in the soup pot and add the peas, carrot, turnip, and leeks. Cook slowly over very low heat for 2 minutes, stirring continuously. Add 1 quart of water, bouillon, and spices. Cook the soup slowly for 30 minutes covered. Turn off the heat and let stand 15 minutes. Blend the soup in a blender. Add the egg yolk and cream to the blender, if desired to add creaminess to the soup. Garnish with fresh chervil or hard boiled eggs if desired.

Wild Rice Soup

Wild Rice Soup

Wild Rice Soup

4 cups vegetable or mushroom broth

½ cup water

1 cup dry sherry

3 shallots

½ cup mushrooms

1 cup wild rice

Salt and pepper

½ cup light cream

½ cup chopped chervil or parsley

2 tsp chopped fresh thyme

Pinch of dry mustard

In a soup pot, pour the broth, sherry, and water and bring to a light boil. Add the shallots, mushrooms, wild rice, salt, and white pepper. Reduce the heat to medium. Cover the pot and cook slowly for 35-40 minutes. Check to see that the rice is well cooked; if not, cook for another 5 minutes or so. Check the seasonings also. Add more broth if necessary. Add the cream, thyme, and pinch of dry mustard. Stir the soup thoroughly. Cover the pot and simmer the soup for another 10 minutes. Serve immediately, or refrigerate it for 2 hours and serve cold.

Saint Bertille Soup

Saint Bertille Soup components are a collection of leafy herbs

Saint Bertille Soup

Saint Bertille Herb Soup

1 small head leaf lettuce

1 bunch sorrel

1 cup chopped parsley

10 scallions or 2 leeks

1 bunch watercress

Butter

1 ½ quarts water or vegetable stock

1 cup white wine

½ cup heavy cream or half-and-half

1 egg yolk

½ cup chervil

Salt and pepper to taste

Shred the lettuce and the sorrel. Chop the parsley, scallions, and watercress into small pieces. Melt the butter in the soup pot, add the chopped greens, and cook slowly for a few minutes over low heat. Stir continually. Add the water (or stock) and the wine. Cover the pot and cook for about 40 minutes. Remove the pot from the heat, add the cream, beaten egg, chervil, salt, and pepper. Blend well in a blender. Reheat the soup for a few minutes, but do not allow it to boil. Refrigerate the soup and serve cold. Or can be served hot with French bread.

Escarole White Bean

Escarole White Bean

Escarole and Bean Minestra

4 Tbsp olive oil

½ large yellow onion

3 garlic cloves, minced

1 large turnip, diced

2 tomatoes, peeled and chopped

1 cup precooked white beans or a 16-oz can

3 ½ cups water

½ cup white wine

1 medium sized head of escarole

Salt and pepper to taste

Grated parmesan cheese

In a large soup pot, saute the onion in the oil for a minute or two. Add the minced garlic and mix it well with the onion. Stirring often. Add the turnip and tomatoes. Cook the soup over medium heat for 5 minutes, stirring often. Add the precooked beans, water, and wine. Stir the soup and bring it to a boil. Add the escarole and cook the soup over medium heat for about 25 minutes. Add the salt and pepper and simmer for another 10 minutes. Serve hot. You may sprinkle some grated cheese on top.