As with all good recipes, this one can be adapted to suit the produce
available to you. Feel free to substitute like quantities of winter
squash or regular potatoes for the sweet potatoes in this quick and
easy soup.
Sweet Potato Soup
4 cups (1 L) beef, chicken, or vegetable stock
3 medium sweet potatoes, peeled and chopped
2 ribs celery, chopped
2 onions, chopped
1 bay (laurel) leaf
2 tsp (10 ml) chopped fresh tarragon or 1 tsp (5 ml) dried
2 cups (500 ml) half-and-half or milk
Salt and freshly ground pepper to taste
Sour cream or plain yogurt for garnish (optional)
Chopped fresh chives, tarragon, or parsley for garnish (optional)
Combine the stock, sweet potatoes, celery, onion, bay leaf, and
tarragon in a large pot and bring to a boil over high heat. Reduce
the heat and simmer until the vegetables are tender, 20 to 30 minutes.
Discard the bay leaf, puree the soup in batches in an electric blender
or food processor, and return to the pot. Add the half-and-half,
salt, and pepper and bring to a simmer. Garnish with a dollop of sour
cream and a sprinkle of chopped herbs if desired. Serves 6 to 8.
You can substitute turnips or rutabaga (Swede) in this recipe, but I
love the subtle flavor or parsnips. Consider this a one-dish meal,
especially good on a cold night.
Parsnip Chowder
1/4 lb (110 g) salt pork or bacon, diced
1 medium onion, chopped
3 Tbs (45 ml) all-purpose flour
4 medium parsnips, peeled and diced
2-4 medium potatoes, peeled and diced
2 cups (500 ml) water
4 cups (1 L) milk
8 oz (225 g) chopped fresh or frozen spinach, thawed
Salt and freshly ground pepper to taste
Cook the salt pork in a large, heavy pot over moderate heat until
crisp. Remove with a slotted spoon and reserve. In the remaining
fat, cook the onion and flour until the onion is tender but not
browned, about 5 minutes. Add the parsnips and potatoes, stirring to
coat them well, and cook for 5 minutes. Add the water, bring to a
boil, and simmer covered until the parsnips are tender, 20 to 30
minutes. Add the milk and spinach and bring to a boil. Adjust the
seasoning with salt and pepper and serve garnished with the reserved
salt pork. Serves 6 to 8.
This classic fish stew from southern France is always served with the
"rouille" accompaniment, so please don't skip that portion of the
recipe.
Provencal Fish Chowder (Aigo Sau)
2-3 lbs (900-1350 g) skinless fillets of firm white fish,
cut into bite-size pieces
6 medium potatoes, peeled and thinly sliced
2-4 cloves garlic, finely chopped
1 onion, thinly sliced
2 large tomatoes, peeled, seeded, and chopped
Salt and freshly ground pepper to taste
Bouquet garni made from bay (laurel) leaves, celery leaves,
parsley, and orange peel
1/4 cup (60 ml) extra-virgin olive oil
6 cups (1/5 L) fish stock or water
6-8 slices French bread, toasted and rubbed with a
clove of garlic
Rouille (see below)
Arrange the fish in a single layer in a lightly oiled large skillet or
heat-proof casserole. Layer the potatoes on top, followed by the
garlic, onion, and tomato. Season with salt and pepper and add the
bouquet garni. Drizzle the olive oil over everything and add the
stock. Bring to a boil over high heat, reduce the heat to low and
simmer covered until the potatoes are tender, 15 to 20 minutes. Place
a slice of toasted French bread in each of 6 to 8 serving bowls and
ladle the soup over them Serve rouille on the side. Serves 6 to 8.
Rouille
1 medium potato, peeled, coarsely chopped, and cooked
until tender in boiling salted water
3-4 large cloves garlic, finely chopped
1/4 cup (60 ml) pimientos
1/4 cup (60 ml) extra-virgin olive oil
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
Combine all ingredients in an electric blender or food processor and
process until smooth. Stir into fish soup, to taste, at the table.
Makes about 1 1/2 cups (375 ml).
This soup appeared in the 1951 edition of The Fannie Farmer Boston
Cooking School Cookbook which described it simply as a "famous English
soup." I have been able to find no reference to it prior to the
publication of that cookbook, so maybe Fanny Farmer made up the part
about it being one of Queen Victoria's favorites. Regardless of its
pedigree, this is a flavorful and easy soup.
Queen Victoria Soup
2 Tbs (30 ml) butter
1 medium onion, chopped
3 ribs celery, finely chopped
1/2 lb (225 g) mushrooms, finely chopped
4 cups (1 L) chicken or vegetable stock
1/2 cup (125 ml) chopped cooked chicken
1/2 cup (125 ml) chopped cooked ham
1 Tbs (15 ml) quick-cooking tapioca
2 cups half-and-half, heavy cream, or milk
Salt and freshly ground pepper to taste
Chopped parsley for garnish
Heat the butter in a large heavy pot over moderate heat and saute the
onion for 5 minutes. Add the celery and mushrooms and cook, stirring
occasionally, for 10 minutes. Add the stock, chicken, ham, and
tapioca and bring to a boil. Reduce the heat and simmer covered,
stirring occasionally, until slightly thickened, about 20 minutes.
Stir in the half-and-half and bring to a boil. Adjust the seasoning
with salt and pepper and garnish with chopped parsley. Serves 4 to 6.
This classic Italian dish is virtually all beans with very little
broth, and is frequently served as a side dish. If you would like
yours more on the soupy side, simply add more stock.
Italian Bean Soup (Zuppa di Cannellini)
1/2 cup (125 ml) extra-virgin olive oil
2-4 cloves garlic, finely chopped
2 Tbs (30 ml) chopped parsley
2 cans (15 oz, 425 g each) cannellini, white kidney,
or other white beans, drained
1 cup (250 ml) chicken, beef, or vegetable stock
Salt and freshly ground pepper to taste
Toasted slices of Italian bread
Heat the oil in a large pot over moderate heat and saute the garlic
until light golden brown. Add the parsley and stir. Add the beans,
stock, salt, and pepper and bring to a simmer. Puree about 1/2 cup
(125 ml) of the beans in a food processor or by pressing them through
a fine sieve and stir into the soup. Serve over toasted bread.
Serves 4 to 6.
The Swiss have been using flour to thicken soup for hundreds of years,
as evidenced by this ancient recipe. I don't have to tell you all the
ways this basic recipe can be modified by the addition of just about
any vegetable, do I?
Swiss Flour Soup (Mehlsuppe)
4 Tbs (60 ml) butter
2 medium onions, thinly sliced
6 Tbs (90 ml) all-purpose flour
5 cups (1.25 L) beef stock
Salt and freshly ground pepper to taste
1 1/2 cups (375 ml) grated Gruyere, Emmental, or Swiss cheese
Heat the butter in a large pot over moderate heat and saute the onions
until tender but not brown, about 5 minutes. Stir in the flour and
cook, stirring frequently, until golden brown, about 5 minutes. Add
the stock and bring to a boil, stirring occasionally. Adjust
seasoning with salt and pepper. Divide the cheese into 4 to 6 bowls
and ladle the hot soup over it. Serves 4 to 6.
Recipes copyright by World Wide Recipes and reproduced with permission.
Wednesday, March 10, 2010
