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Carrot Potato Soup

11/29/2023

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Ingredients

1 Tbsp butter or olive oil
1 medium-sized onion, diced (any color is fine)
1 garlic clove, minced or grated
1 celery stick, diced
1 lb. (5 medium sized carrots) peeled and diced
1 lb. (2 medium sized potatoes) peeled and diced
1 tsp Italian herbs
¼ tsp dried thyme
¼ tsp dried parsley (optional)
⅛ tsp black pepper, plus more to taste
½ tsp fine salt, plus more to taste
2 ½ cups vegetable broth
2-3 Tbsp fresh parsley, chopped

Preparation

Melt the butter in a large pot over medium heat. Add onion, a pinch of salt and pepper, and sauté for 5 minutes, stirring occasionally, until soft and translucent.
Add the garlic, and cook for an extra minute until fragrant.
Add carrots, potatoes, celery, herbs, salt and pepper to the pot. Give a good stir and cook for about 2-3 minutes to enhance their flavor.
Stir in the broth, bring to a boil, reduce the heat to a simmer, cover with a lid and cook for 20 minutes. Stir occasionally.
Turn the heat off, and let it cool slightly.
Transfer 1 cup of the soup to a container in which you can blend it until smooth. This way you get a creamier soup. You can skip this step if you wish.
Return the blended soup to the soup, toss well to combine and taste to adjust the seasoning to your taste. It depends on the broth you used, you might need to adjust the salt. Stir in the parsley.
Serve with freshly ground black pepper, extra parsley, and crusty bread.

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Creamy Turnip Soup

11/15/2023

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Ingredients

2 tablespoons olive oil
1 tablespoon butter
2 medium onions, sliced
5 medium or 2 lbs. turnips, peeled and diced
3 small sprigs fresh rosemary
½ teaspoon salt
¼ teaspoon white pepper
4 cups chicken or vegetable broth

Preparation

Heat the oil and butter in in a large sauce pot.
When the butter has melted and melded with the oil, add the onions. Cook over medium heat until the edges begin to brown, about 5 minutes.
Add the turnips, rosemary, salt and pepper. Stir to combine. Cover and cook for approximately 10 minutes, stirring once or twice.
Add the broth. Increase the heat to high until the mixture comes to a boil then reduce to a simmer. Cover and cook for 10 to 12 additional minutes.
Puree the mixture with an immersion blender or transfer it to a regular blender for the purpose.
Ladle into bowls and garnish with a fresh sprig of rosemary and serve immediately.

VARIATIONS:
Garnish alternatively with chives, bacon bits, pea shoots, grated carrots or radishes, or slivered sundried tomatoes.

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Sautéed Escarole

11/7/2023

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INGREDIENTS

2 tablespoons extra virgin olive oil
1 clove garlic, minced
1 small pinch red pepper flakes, optional
1 head escarole, well rinsed (and still a little wet), leaves removed from core, torn or chopped into 3 to 4 inch pieces
1 generous pinch sea salt or kosher salt

PREPARATION

1. Heat olive oil in a large skillet on medium high heat. When the oil is hot, add the garlic and red pepper flakes (if using).
2. Sauté the garlic.
3. Once the garlic starts to cook and is fragrant, add the escarole leaves to the pan. The leaves should still be a little wet from rinsing. They'll sizzle as they hit the pan, but if you add them all at once, the oil shouldn't splatter. Use tongs to turn the escarole over in the pan as it cooks. Sprinkle with a little salt.
4. Wilt the escarole. When it starts to wilt and is barely cooked through, remove from heat and serve.

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German Vegetable Potato Soup

11/1/2023

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Ingredients

1 tablespoon oil, of your choice
1 onion, diced
3 cloves garlic, minced
2 stalks celery diced
2 medium carrots, diced
2 pounds potatoes, chopped 1 inch cubes
1/2 teaspoon dried marjoram
nutmeg, to taste
salt, to taste
pepper, to taste
4 cups vegetable broth
2 whole bay leaves, optional
1/3 cup cream
sausage slices optional
fresh parsley, optional, for garnish

Directions

Heat the oil in a large pot over medium heat.
Add the onion to the oil and sauté until translucent, about 3 minutes.
Add the garlic, the celery, the carrots, the potatoes, the marjoram, the nutmeg, the salt, and the pepper to the pot and sauté until fragrant, about 1 minute.
Add the vegetable broth and the bay leaves to the veggie mixture and bring it to a boil.
Reduce the heat to low and simmer until all the vegetables are softened, about 20 minutes.
Discard the bay leaves.
Pour 1/2 of the soup into a different pot.
Using an immersion blender or regular blender, blend 1/2 of the soup until smooth.
Pour the blended soup back into the pot with the remaining soup and add the cream. Stir to combine.
Simmer the soup until it melds together, about 3-4 minutes.
Taste for seasoning.
Serve with the parsley and the sausage slices if using.

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Carrot Potato Soup

Creamy Turnip Soup

Sautéed Escarole

German Vegetable Potato Soup

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