Celery Root and Caramelized Pear Soup

Who would think a vegetable as ugly as celery root could be transformed into something as beautiful as this bowl of soup? The first time I tasted celery root or celeriac was in Paris many years ago. The dish was celeri remalade, basically matchsticks of celery root tossed with flavored mayonnaise. I found celeriac's flavor combination of celery and parsley really tasty . The other night I was enjoying the soup with friends and I learned that my star vegetable, celeriac was actually mentioned in Homer's Odyssey, now I know Ive convinced you to get passed its rough exterior.

• 2 tablespoons of unsalted butter
• 1 cup of sliced onion
• 1/4 cup of sliced celery
• 1/4 cup of thinly sliced leek, white part only, reserve green section for bouquet garni
• 2 garlic cloves finely diced
• 2 1/2 cups chopped celery root(from about 3 small peeled celery roots)
• 1 small peeled, chopped potato
• 3 bosc pears, peeled cored and cut into medium dice . about 1 cup, don't throw out skins
• 5 cups of chicken stock
• 2 bay leaves, 5 sprigs parsley and 2 springs thyme wrapped with a strip of the leek top and tied with kitchen string
• salt and pepper
• 2 tablespoons honey
• 1 rosemary sprig
• 1 teaspoon balsamic vinegar

Melt 2 tablespoons of the butter in a large pot. Add the celery, onions and leeks, saute about 7 minutes till softened. Add the garlic. Add the celery root, potato, pear skins, chicken stock and bouquet garni. Bring the liquid to a boil. Season with salt and pepper, stir, reduce heat and cover. Cook at a simmer till all the vegetables are tender, this took about 35 minutes. Now let the soup cool down a bit . Place the soup in a blender or food processor. (Put about a 1/3 of the soup in the processor at a time...working slowly). It was a bit too thick, so I added another cup of chicken broth.Season with salt and pepper and cover. Now on to the caramelized pear topping. In a saute pan warm honey. Wait for honey to bubble and turn brown, this took about 4 minutes. Now toss in the rosemary sprig and diced pears. I added a pinch of sugar as my pears were not quite ripe. Toss the pears around until they are soft and glazed. Add the balsamic vinegar and cook for another 2 minutes. Remove from heat.When serving place about 1 cup of soup in a bowl, a spoonful of the pear goes right in the center. Drizzle the pears lightly with the balsamic sauce from the bottom of the saute pan. Serve

Note:This is an Alfred Portale recipe. I have tweaked it a bit. He suggests straining the soup through a fine mesh strainer, sorry I'm too lazy for that step. He also recommends adding 2 tablespoons of butter after the soup has been pureed for added richness. Sorry I'm too fat for that step. I thought the soup was delicious without the added butter. If you add the butter, let me know if it made a big difference.

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Spicy Butternut Squash Soup with Fried Shallots

When a girl wants spicy, a girls gotta have spicy! I woke up to a blanket of snow Friday morning. Since I work at an alternative high school I get very excited when I see snow. It usually means one of two things. A two hour delay, or closing. Bummer, they called for a two hour delay..I was pissed! I decided to turn the day in to a closing and stay home and make soup. No one knows I blog at work so shhhhhhh. I built a nice fire, stayed in my PJ's (new leopard print snuggie wrapped around me) and made this delicious, very spicy soup. Warning folks, the crispy fried shallots are quite addictive. They are so easy to make, and even easier to eat. By the time the soup was done, I had to make another batch. Even if your not into spicy soups, do try to make the shallots, they have become my latest food addiction.

• Vegetable oil


• 1 garlic clove chopped


• 3 or 4 (if you like heat) tablespoons of red pepper paste


• 1 13.5 oz can of coconut milk


• 1 tablespoon fish sauce


• zest and juice of 1 lime


• 1 tablespoon of sugar


• 1 to 1 /2 cups chicken or vegetable stock


• 1 pound of butternut squash cut into small pieces about 3/4 inch


• all purpose flour


• 6 shallots sliced very thinly


• salt to taste cilantro for garnish

In a large sauce pan heat 2 tablespoons of oil. Add the garlic and cook until lightly brown. Mix in the red pepper paste. Cook for 4 to 5 minutes, continue stirring. Add the fish sauce and coconut milk. Add the lime juice, zest, sugar and stock. Simmer for about 5 minutes. Reduce the heat and add the diced butternut squash. Cook for about 25 minutes till squash is tender, not mushy. Now, while the soup is simmering lets talk about those delectable fried shallots. Place about 3 tablespoons of flour in a small bowl. Try to separate the shallots into rings as you toss and coat them in flour. In a small heavy saucepan heat about an inch of oil. When the oil is hot add 1/2 the shallots, cooking till golden. Cook second batch, drain on paper towels and sprinkle with salt. I left mine in the oil for about 10 seconds too long, your shallots should be slightly more golden and less burnt looking than mine. Once the squash is tender, the soup is done. Season with salt, I added a little more broth towards the end as I like my soup a little thinner. Serve soup in bowls garnished with fried shallots and cilantro.

Roasted Butternut Squash Soup

I made this soup for Thanksgiving last year. Family members are already asking if I'm making it again. The answer is no. I refuse to repeat the same exact Thanksgiving dinner year after year. The core menu stays the same, I just like to tweak the appetizers a bit. I realize that its gonna be tough to find a soup to top this one. I'm thinking something along the lines of a chopped salad loaded with toasted pecans and cranberries. Either way they will whine about the disappearance of last years soup. This recipe comes from Susanna Foo, winner of two James Beard Awards. I have been dining in her restaurants in Philadelphia for many years. Many credit Susanna Foo for having brought Chinese food onto the modern realm. I credit her for a really delicious butternut squash soup.

• A 2 1/2 pound butternut squash
• 2 medium parsnips
• 3 tablespoons olive oil
• 3 shallots sliced
• 3 garlic cloves minced
• 1 tablespoon grated fresh ginger
• 1/2 cup dry white wine
• 1/2 teaspoon ground cinnamon
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1 1/2 tablespoons honey
• 7 cups of chicken or vegetable stock
• salt and pepper

Preheat oven to 300 degrees. Peel the butternut squash. Remove the seeds, cut into 1 inch pieces. Cut off tops pf parsnips, peel and cut into 1 inch pieces. Place squash and parsnips on large baking sheet. Spoon 2 tablespoons of olive oil over vegetables, coat well. Bake for 1 hour until soft. Set aside.

In a stockpot combine remaining oil, shallots, and garlic. Cook for about 3 minutes till soft and lightly golden. Add ginger and wine, simmer 5 minutes. Stir in cinnamon, cream and butter. Cook until reduced by half. Add squash, parsnips, honey and stock, bring to a boil. Reduce heat, cover and simmer for 30 minutes. Let soup cool down for about 20 minutes. Puree soup in a blender in batches. Season with salt and pepper. Drizzle with basil oil, or top with a crouton.

Turnip and Leek soup with Orange Gremolata

So as I'm checking out of the grocery store the other day, the cashier shoves a monthly coupon book into one of my bags. Typically its filled with coupons for items I don't use, as well as a seasonal recipe that's completely lame. Something like ghost brownies. This would mean brownies cut into squares, a scoop of marshmallow fluff on top, with 2 black jelly beans stuck in the fluff so the lil fellow can see. Well something or someone changed their approach this month. This months coupon book featured Turnip and Leek Soup with Orange Gremolata. After rolling my eyes for so long, I decided to give this soup a try. I'm so happy I did. It was beautiful to look at, and quite tasty. Even my non turnip loving guests seemed to enjoy it. The orange gremolata adds a delicious freshness, something I never would have thought of adding.

• 2 Tablespoons olive oil
• 1 pound turnips(try to find small young ones) peeled and diced to 1 inch cubes
• 1 medium leek diced
• 1 large potato peeled and diced to 1 inch cubes
• 5 to 6 cups of chicken or vegetable broth
• 2 tablespoons tomato paste
• Kosher salt ground pepper to taste
• 1/2 cup of milk

Gremolata

About 1/3 of an orange zested, 4 stems Italian parsley 1 diced garlic clove

Heat oil in large sauce pan. Add turnips, diced leek and potatoes. Cook for about 20 minutes, till vegetables appear tender and begin to brown. Add broth, tomato paste and S and P. Bring to a simmer , cook 15 to 20 minutes longer. Remove 1 cup of vegetables. Using an immersion blender puree remaining soup,add milk to pureed soup.

For gremolata finely chop orange zest parsley and garlic.

To serve, ladle soup into wide shallow bowls. Place large spoonful of reserved vegetables in middle, sprinkle gremolata on top. Enjoy.

Gazpacho in Cucumber Cups

I was at a wedding years ago, I remember just one thing about it. They had this gigantic ice sculpture that had a waterfall of vodka pouring out, don't ask how they did it. Anyway, surrounding this waterfall was an assortment of carved out vegetables, yellow squash, green squash, cucumbers all filled will ice cold vodka. Guests would knock down the shot, then put the empty carved out cucumber under the water fall and knock down another, and another, and another and another. Everyone ignored the carving station of baby lamb chops, the sushi bar, the smoked fish bars, this vodka waterfall captivated all. Well, being the foodie that I am, sadly the evening did not go well. I spent the night on the floor the bathroom in my lovely cocktail dress getting very very sick. It was not a pretty scene. I know now, I'm just not a drinker. I stick with the food, avoiding vodka waterfalls and all is good.

For some reason those little carved out cucumber cups always stuck in my mind. I remembered everything about these little containers, yet nothing about the brides dress, couldn't even tell you what the entree was. Then one day while perusing through a magazine in my dentist office I once again saw those little cucumber cups. This time it was Martha filling them with ice cold gazpacho. There are so many different recipes for gazpacho, I feel like I have tried most of them. I always seem to come back to the one I'm sharing with you today. No fancy vinegars, no bread, just a mixture of delicious vegetables with a nice handful of cilantro. I just came in from sitting out on my deck sipping gazpacho out of my missing handle golden retriever coffee mug. When friends stop by I like them to think I'm sophisticated, so I slip off the Pj's that Ive been in all day, put on something cute and serve this gazpacho in carved out cucumber cups. They oohhh and ahhhhhh as if I carved a 10 foot sculpture of Buddha. I wouldn't dare tell them I stole the idea from MARTHA!!!

Gazpacho

• 1 red pepper diced




• 1 jalapeno pepper finely diced, seeds removed of course




• 1 small red onion diced




• 1 pound of tomatoes, diced




• 1 seedless cucumber, peeled diced




• Handful chopped cilantro




• 1/2 cup tomato juice




• 2 tb olive oil




• 1 Tb red wine vinegar




• 2 Tb lime juice




• 1 ts salt




• pepper

In food processor combine bell pepper, jalapeno, red onion, tomatoes, cucumber and cilantro. Add the tomato juice, olive oil, vinegar, lime juice, salt and pepper. Process till smooth.Chill gazpacho for about 6 hours, or over night to let flavors blend. To serve pour in small bowls and garnish with diced cucumbers.

If your feeling inspired to make cucumber cups trim ends of 2 seedless cucumbers. I usually peel one, then leave the other one with skin on as long as its not to waxy. I cut them into 1 1/2 inch pieces. With small melon baller carefully scoop out the insides of each piece, leaving a 1/4 inch border. Important to also leave 1/2 inch on the bottom!!! Fill up with a few tablespoons of gazpacho and toast to a wonderful summer with family and friends.

Roasted Yellow Pepper Soup with Basil Cream

I first had this soup at a bridal shower I didn't want to attend. You see my friend was marrying this dud that I wasn't very fond of. Soon after arriving at the shower I was served this delicious Roasted Pepper Soup with Basil Cream. I was shocked to learn my friends fiancee had made the soup. From the very first taste I saw him in a new light. The marriage lasted one year, however I did manage to get the recipe.

• 3 large whole heads of garlic
• 2 cups of chicken of vegetable broth
• 5 large yellow peppers
• 2 large sweet onions sliced
• olive oil
• Salt and Pepper
• Basil Cream

Pre heat oven to 400. Cover 2 baking sheets with foil. Spray lightly with olive oil. Cut about 1/2 an inch off top of garlic, drizzle with olive oil. Stem, seed and halve the yellow peppers. Arrange cut side down on baking sheet. Place garlic on same sheet lightly covered with a foil tent. On the other sheet toss onions with oil, spread evenly on baking sheet. In upper part of over roast peppers and garlic for about 45 minutes. The pepper skins should be black and the garlic should be tender. Roast the onions for about 30 minutes in lower part of oven. Toss onions occasionally till golden. Let cool. Place peppers in a bowl with the liquid from baking sheet. Cover bowl with foil, this will make removing the black skins easier in 15 minutes.

Remove skins from peppers and discard. Squeeze garlic flesh from skins (this part is fun) Toss skins. In food processor puree peppers, any remaining liquid from peppers, onions and garlic till smooth. Add about 1 to 2 cups of broth.The dud's original recipe would have you strain at this point, I skip that part. Pour into a sauce pan, , simmer over low heat. Season with salt and pepper. Pour into soup bowls, swirl in a little basil cream. Serve to your favorite dud, it will make them smile.

Basil Cream

• 3/4 cup basil leaves
• 1/4 non fat plain yogurt(I used the Greek kind)
• 1 small clove garlic crushed
• 1 1/2 ts olive oil
• Salt and pepper

In a blender mix basil, yogurt, garlic till smooth. Slowly pour in oil. Season with salt and pepper, mix till well blended. Extra basil cream? Tastes great on grilled chicken or trying mixing a little in with cooked pasta topped off with grated cheese.....

Thai Carrot Bisque

I beg of you, don't use those those woody, tasteless mini carrots for this yummy bisque. I may eat them if I'm desperate, or if I'm at a gathering and the host is serving them with supermarket onion dip, and I'm absolutely starving. Notice how they turn a whitish color after sitting out for a while. People have forgotten how a carrot is supposed to really taste. Fresh organic carrots, you know the ones with the green tops that rabbits eat, make a huge difference. Now that I got that out of the way, it's been a chilly damp day . At work I was preoccupied with the ingredients that made up this soup recipe. I got it right, hope it warms you up.

• 2 to 3 Tb olive oil


• 2 med. diced yellow onion
  
• 1 to 2 ts freshly grated ginger


• 2 ts freshly chopped garlic


• 2 ts cumin
  
• pinch of kosher salt
  
• 1/2 cup white wine
  
• 2 bunches carrots peeled and chopped


• About 3 quarts of chicken or vegatable stock


• 2 13 oz cans coconut milk (I recently tried light coconut milk and it was fine).


• 1/4 cup brown sugar


• 1/4 cup soy sauce
  
  

In a large heavy pot drizzle in olive oil. Add diced onions. Cook till translucent, about 8 minutes. Add garlic, ginger, cumin, salt, cook 5 to 10 more minutes. Deglaze pan with white wine, add carrots and stock. Simmer till carrots are tender. Remove from heat, stir in brown sugar, cool for 30 minutes. Once the soup has cooled off a bit add coconut milk and soy sauce. Pour in blender, or use hand blender till smooth.