April 3, 2013 § 7 Comments
I posted a spring soup a few weeks ago. Here is a second spring soup choice.
I stumbled across the most beautiful site today. Manger. All I could think was, stunning, charming, romantic, gorgeous. A recipe for a spring soup (potage aux primeurs) caught my eye and I knew right then I had to make it…tonight. I decided I wanted to experience the soup exactly how she created it. I would not go astray from her recipe. I went to the market and gathered all the ingredients. Sadly, fresh fava beans were not available, so, I had to omit them. Unswerving, I drove home looking forward to preparing what I thought will be a perfect soup with fresh, in season vegetables.
This soup and the spring soup I featured a few weeks ago are very similar. Particularly adding the whisked egg, to thicken, at the end. I thought the Manger soup was easier to put together and I especially loved the turnips. Turnip are so much lighter than potatoes. This soup brought such contentment. Very clean and fresh. This perfect soup is sincerely flawless.
I did add one ingredient. Fresh pea sprouts. I had them on hand from the other night and it was quite nice.
Thank you Manger for your recipe.
- 2 leeks, white part only, cut in julienne strips
- 1 cup green peas (preferably fresh peas, but frozen are fine too)
- 1 cup fava beans (shelled)
- 1 large carrot, cut in julienne strips
- 2 turnips, diced finely
- 2 quarts chicken or vegetable stock
- A handful of celery leaves, chopped
- A handful of parsley, chopped (to be sprinkled on soup when served)
- Salt and black pepper, for seasoning
- 4 egg yolks
- Half a stale baguette/ small country bread
- Olive oil
- 1 garlic clove
Slice stale bread into small cubes. Place in a bowl, add the ground garlic, salt and drizzle with olive oil. Mix well. Place on a baking tray (lined with parchment paper) and place in pre-heated 350° oven.
For the soup
Wash all vegetables, slice and chop according to ingredients list. In a large pot, bring the stock to a boil and add all the vegetables. Turn the heat down and leave to simmer for 15 minutes, or until the vegetables are tender.
Whisk egg yolks in a small bowl, add a few tablespoons of the soup to blend. Take soup off the heat and add the egg yolks, making sure to whisk continuously to avoid any egg curdling.
Spoon soup into bowls, season with salt and pepper to your taste, sprinkle a few parsley leaves and croutons. Serve immediately.
April 2, 2013 § 1 Comment
I thought twice about posting a potato soup today. I mean, after all…it is spring. Well, it is cloudy. It is 50° outside. I decided to post it anyway.
I am fond of tradition. And I love family recipes. So, years ago I called my mom-in-law and asked her what my guy’s favorite birthday dinner was when he was growing up. She said he always asked for potato soup. She dug around and found the recipe and here it is! It is nice to top it off with some crispy bacon and chives. I topped this particular one with crispy sage leaves. (Heat some olive oil in a non-stick skillet and cook whole sages leaves on both sides, using tongs to turn, until crispy. Salt them a little.)
What you will need for this dish:
- 4 russet potatoes
- 1 onion, any color
- little olive oil
- 3 celery stocks
- cube of butter
- 1/2 cup flour
- powered mustard
- 2 cups milk
- steak sauce (like A-1)
- 6 oz. cheddar cheese
- salt / pepper
- small handful of parsley
- crispy bacon…optional
- sage leaves….optional
grandma’s potato soup
- 3 tablespoons olive oil
- 1 onion, any color, diced
- 1/2 cup celery, diced
- 4 russet potatoes, peeled and diced
- 4 cups boiling water
- 1/2 cup butter, melted
- 1/2 cup flour
- 1 teaspoon powdered mustard
- 2 cups milk
- 3 tablespoons steak sauce
- 6 oz. cheddar cheese, shredded
- small handful of parsley, chopped fine
- salt / pepper
In a large pot heat the olive oil over med high heat and cook the onions and celery until softened. Add the potatoes and mix together coating the potatoes well. Season with salt and pepper. Continue cooking for 5 minutes. Add the boiling water, increase to high heat and bring back to a boil. Lower heat to a slow boil and continue to cook 15 minutes until potatoes are tender.
Meanwhile, melt the butter in a sauce pan. Whisk in the flour until smooth and thick. Stir in the mustard and add the milk continuing to whisk until a smooth sauce forms. Stir in the steak sauce.
When potatoes are tender pour the buttery sauce into the soup pot and stir well. Add cheddar cheese and parsley, stir until cheese is melted. Serve topped with your choice of crispy bacon, chives or crispy sage leaves. (or all three!)
Generously serves 4.
March 21, 2013 § 3 Comments
According to the calendar it is spring. However, you wouldn’t know it according to the weather. It has been very blustery and rainy here in Seattle. Still wearing the down coat.
I have a cookbook I have been in love with for six years. I use this book over and over again. I feel it is the cookbook my mom would have wrote for me. Although my mom’s cooking was very american, this book is very european. The recipes are very simple and the outcome is truly comforting.
Here is the book:
Apples for Jam by Tessa Kiros
Since spring is here our markets are full of beautiful green vegetables. Every imaginable leafy green, green scallions, english peas, snow peas, asparagus, the list goes on! I stroll around the vegetable area wanting to bag it all up and figure out what I am going to do with it once I get it home. I admit, I do shop like that often. But, today, I remembered a soup recipe from Apples for Jam. It seemed like it would be a perfect cold, blustery spring day meal. This was probably the sixth time I made this soup. It is so clean, nourishing and fresh. Before discovering this recipe, I never imagined putting lettuce in my soup! Oh, and here is a comment I heard at the dinner table tonight, “I have been waiting for this soup all my life! Whenever I have wanted vegetable soup, this is what I imagined!
Here it is,
green vegetable soup with egg and lemon
- 6 tablespoons olive oil
- 3 scallions, green and white parts, chopped
- a couple leafy celery stalks, chopped
- 4 small zucchini, cut into squares
- 2 medium potatoes, peeled and cut into squares
- 2/3 cup fresh shelled peas
- 1 1/2 cups shredded lettuce (romaine or butter)
- 1 1/2 cups watercress tips
- 6 cups water
- 2 1/3 cups shredded baby spinach leaves
- 2 eggs
- juice of one lemon
- grated parmesan cheese, to serve
Heat olive oil in large heavy stockpot. Gently sauté scallions and celery until soft, add zucchini, potatoes, peas, and half of the lettuce and watercress.
Add 6 cups water, salt well and bring to a boil. Lower the heat and simmer, covered for 30 minutes, making sure the potatoes are soft. Add the remaining lettuce and watercress and spinach and cook for a few more minutes.
Whisk the eggs in a bowl, add lemon juice and continue to whisk. Add a couple of ladlefuls of hot broth from the soup to the eggs to acclimatize them.
Remove the soup from heat and add the egg mixture to the soup. Continue to mix while putting the soup back on the lowest possible heat for just a few minutes, allowing the egg to cook without scrambling them. Taste for salt.
Serve warm with a generous sprinkling of parmesan cheese.