3 butternut squash
3 hubbard squash
4 leeks
1 Tbsp olive oil
8 cups stock or water*
1/2 cup rolled oats
1 tsp sea salt*
1/4 tsp white pepper
1 tsp nutmeg
1 tsp cinnamon
Clean and halve each squash from top to bottom. Remove seeds. Lay squash halves face down and cut across in 1/2-inch slices. Cut the skin off each piece and then chop into 1/4-inch (0.5cm) chunks. Clean leeks and cut on the diagonal in 1/4-inch pieces. Set aside one cup.
In a large stock pot, sauti the rest of the leeks in oil for 1 minute. Add the squash and saute for another 5 minutes. Add the stock or water and bring to a boil, then turn heat down and let simmer for 5 minutes.
Add oats and simmer 5 minutes. Add salt, pepper, nutmeg and cinnamon and let simmer 5 to 10 minutes, until the squash is soft. Puree in a food processor until very smooth. Press soup through a fine-meshed sieve if a smoother texture is desired. Transfer soup back to pot and keep warm.
In a small skillet, sauti the remaining 1 cup of leeks in a little olive oil, scatter over warm soup, and serve.
Roasted Winter Squash Soup
Yield: 6 servings
1 large Acorn squash
1/4 cup Walnuts, shelled
1 tsp Olive oil
1 med Leek, chopped
1 Tbsp Olive oil
1 Tbsp Sage, chopped or
1 tsp Dried sage
1/8 tsp Five-spice powder
4 cup Vegetable or other stock
1/2 tsp Salt
1/4 tsp Pepper
1 med Apple
Preheat oven to 375xF. Halve and seed the squash. Turn the cut side down and bake on a cookie sheet or in a shallow roasting pan until the flesh is tender, 45 minutes to 1 hour. Combine the walnuts with the olive oil and spread on a cookie
sheet. Roast the walnuts alongside the squash until they turn deep brown, 7-8 minutes. Set aside. Meanwhile, in a heavy pot, saute, the leek in the olive oil for 1-2 minutes. Add the sage and five-spice powder. Cover and cook until the leek is soft, about 10 minutes./ Add the stock, salt and pepper and bring to a simmer, then uncover. Peel, core, and dice the apple. Add it to the simmering stock and cook until soft, about 15 minutes. Remove the squash from its shell. Dice and add to the pot. Simmer
for a few minutes, then pure,e the soup by passing it through a food mill or by pulsing it in a blender or food processor.
Can be prepared several hours ahead. When ready to serve, gently reheat the soup. Serve hot with roasted walnuts sprinkled on top.
Winter tomato garlic macaroni soup
1 or 2 *bulbs* garlic, separated into cloves and peeled
2 large, 3 medium or 4 small yellow onions
2 leeks, white part only
4 Tablespoons olive oil, you can get away with only 2 T)
1 26 oz. box Pomi chunky tomatoes or chopped tomatoes, (or 1 can plum tomatoes)
1 Quart Tomato Broth (see note)
1 quart vegetable broth or water
6 cups water
rosemary
basil
parsley
sea salt
pepper
8 oz. macaroni
Divide garlic cloves into three piles. Mince onions with one third of the garlic cloves (I use a food processor). Heat oil in large (6 quart or more) pot and saute onion and garlic until soft but not brown. Slice leeks thinly with another third of the garlic cloves (I use the food processor again, with a #2 slicing disk, but any slicing disk works fine, as does a knife), and add to the pot. Saute until soft. Remove the stem and seeds from the ancho peppers. Add the tomatoes, broths and water to the pot; then add the herbs and ancho peppers. (I always have cheesecloth around, so I usually chop up the fresh herbs and put
them with the dried ancho pepper in a piece of cheesecloth that I tie up like a bag; this makes it easy to fish the herbs and ancho out at the end, which makes the soup prettier.) Bring to a boil, cover the pot, lower the heat and simmer for two hours until the onion and leek have pretty well melted into the soup. If fishing the herbs and ancho pepper out of the soup isn't too messy, do it now. Slice the reserved garlic very very thinly, and add to the soup pot. Add water if it has gotten too thick.
Simmer covered, for 30 minutes.
If you are going to save the soup and serve it tomorrow, stop here, cool and refrigerate it. Otherwise, keep going. 10 minutes before serving, uncover the pot, taste the soup, season with salt and pepper and bring to a rolling boil. Add the macaroni, and cook for a couple minutes less than you usually would, because you aren't going to drain it. Or, cook the macaroni separately and add it just before you ladle the soup into bowls.
Note: Tomato broth: -- I use a recipe adapted from one of Molly O'Neill's Sunday New York Times Magazine columns: for one quart of tomato broth, chop four pounds or more or fresh or canned plum tomatoes (or use 4 lbs of Pomi tomatoes in the box, which come already chopped), and put in a 4 quart pot with 1 teaspoon sea salt, 1 Tablespoon chopped fresh basil,
1 Tablespoon chopped fresh parsley, and 1 Tablespoon chopped fresh rosemary. Bring just to a boil, stirring, and then strain immediately through a fine mesh strainer (stirring the mixture from time to time with a wire whisk will help it get through the strainer.)
Corn And Potato Chowder
1 tsp. oil
2 tsp. sherry
1 cup chopped onion
1 cup sliced carrot
2 stalks celery, sliced
2 cup cubed red potatoes
1 bay leaf
2 cup vegetable stock
1 cup corn kernels
cayenne to taste
In large heavy saucepan, heat oil and sherry until bubbling. Add onion and saute 5 minutes. (If mixture appears dry, add 1-2 tsp. water.) Add carrot, celery, bay leaf, potatoes and stock. Cover, bring to boil and cook over medium heat for 10-15 minutes, or until potato is tender. and add corn; simmer for 3 minutes or until corn is tender. Discard bay leaf. Puree 1 cup soup in blender, then return to pot. Season with cayenne.
Celery soup
4 servings
2 Onions, peeled and chopped
2 Carrots, peeled and chopped
3 Tbsp Olive oil
1 large Head of celery
2 Potatoes, unpeeled, scrubbed
-- and diced
1 1/2 l Water (2 1/2 pints) (or -- vegetable stock)
Sea salt
Black peppercorns
Fresh parsley, chopped
Soften the onions and carrots in the olive oil in a heavy, covered pan. Wash and scrape the celery sticks, split the main part of each one vertically and cut it into 2.5 cm (1 in) lengths. Stir the celery into the pan and leave it to steam-cook for 20-30 minutes over a low heat to bring out the flavour. Add the washed and diced potatoes, cover with the water, season with a little salt and a few black peppercorns, bring to the boil and simmer for 20 minutes. Add the chopped parsley and liquidize. From: B.Allen, The soup book, M Papermac,
Curried Leek and Potato Soup
2 Tbsp vegetable oil
1 large onion, chopped
3 large leeks, cut in half, washed and sliced and cut in small pieces
12 oz./340 g potatoes, scrubbed and diced small
1 tsp dried thyme
1/2 - 1 tsp curry powder
1-1/2 pints/850 ml water
1 clove garlic
soya sauce to taste
Saute onion and leeks in oil for 3 minutes. Add potatoes, thyme, curry powder and water. Stir well, bring to boil, reduce heat, cover and cook 15-20 minutes until vegetables are soft. Liquidize the soup in a blender with the garlic and soya sauce to taste.
Fennel and Potato Soup
1 med-large bulb fennel, trimmed, cored, and sliced thin
2 med Yukon Gold or other waxy-fleshed potatoes, unpeeled and sliced thin
Several good grinds black pepper
2 teaspoons dried basil
1 teaspoon dried thyme
1-2 tablespoons flour (optional)
2 can vegetable broth
Place fennel and potato slices in a large, shallow casserole dish. Microwave on high 8-10 minutes or until very tender. Sprinkle with pepper, basil, and thyme. If you would like a thick, stewy soup, sprinkle on flour and stir into vegetables. Pour in enough broth to cover. Place in 400 degree oven for 20 minutes or until very hot and bubbly. Serve in soup plates with bread or toast. Serves 2.
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