Roasted Leek Potato Soup
2 lbs potatoes, peeled and cut into 3/4-inch chunks
4 cups chopped leeks, white and light green parts
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
3 cups baby arugula, lightly packed
1/2 cup dry white wine, plus extra for serving
6 to 7 cups chicken stock, preferably homemade
3/4 cup heavy cream (optional)
8 ounces creme fraiche (optional)
1/4 cup freshly grated Parmesan, plus extra for garnish
Crispy Shallots, recipe follows, optional
Preheat the oven to 400 degrees F.
Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they’re all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
Cream of Fresh Tomato Soup
3 tablespoons good olive oil
1 1/2 cups chopped red onions (2 onions)
2 carrots, unpeeled and chopped
1 tablespoon minced garlic (3 cloves)
4 pounds vine-ripened tomatoes, coarsely chopped (5 large)
1 1/2 teaspoons sugar
1 tablespoon tomato paste
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish
3 cups chicken stock, preferably homemade
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3/4 cup heavy cream
Croutons, for garnish
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
Add the cream to the soup and process it through a food mill into a bowl, discarding only the dry pulp that’s left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.
Roasted Cauliflower Soup
A mild yet flavourful soup Serves 4-6
1 cauliflower head, roasted
1 sweet onion, chopped
1 leek, white and light green parts, chopped
1 cup celery (about two stalks), chopped
1 head roasted garlic, peeled
2 tbs olive oil
3 tbs unsalted butter
1 tbs fresh parsley, minced
3-4 sprigs fresh thyme, removed from stems
4 cups vegetable stock
1-1/2 tsp kosher salt
1/2 tsp freshly-ground black pepper
1/2 cup heavy cream or half-and-half
1/4 cup grated Parmesan cheese
1. Roast the cauliflower: Preheat the oven to 375º. Meanwhile, break down the head of cauliflower into individual florets. Layer the cauliflower on to a large, rimmed sheetpan. Drizzle with olive oil. Sprinkle lightly with salt and pepper. Roast for 30-35 minutes, until the cauliflower is fork-tender and begins to brown. Remove from oven and let cool.
2. In a large stock-pot, heat the olive oil over medium heat until it begins to shimmer. Add the onion, leeks and celery, and cook, stirring occasionally, until translucent. Add the garlic, and using a wooden spoon, smash the garlic into a paste. Add the butter, parsley, thyme, salt and pepper. Stir to combine and let cook until the butter melts.
3. Add the roasted cauliflower and vegetable stock. Stir to combine. Let the soup come to a boil, then turn the heat to low, and let simmer 15-20 minutes. Remove from heat, and using an immersion blender, blend the soup to a smooth consistency.
4. If using, add the cream and/or Parmesan, and stir to combine. Serve hot with crispy bread or fresh croutons and a sprinkling of fresh parsley.
Roasted Squash Soup
A sweet and savoury soup perfect on a cool autumn day Serves 4-6
1 large butternut squash
1 medium onion
1 leek (white part only)
2 tablespoons butter
8 cups chicken stock
1 apple, peeled and chopped
1 bay leaf
1 tsp sugar (optional)
Salt and pepper
Brie cheese (to add to bowl)
1. Cut squash lengthwise and remove seeds. Place cut side down on a sheet pan and bake at
350 degrees until tender – about 45 minutes
2. Chop carrot, onion and leek in to 1 inch pieces and place in large part. Sautee in
butter. Do not brown.
3. Scrape flesh from cooked squash and add to vegetables. Add stock and bring to a boil.
Add apple, bay leaf and sugar. Simmer 40 minutes uncovered.
4. Remove bay leaf and puree in batches in the blender or use a handheld submersible
blender right in the pot. Pour back into pot and heat to desired temperature.
End of the Week Vegetable Soup
2-3 Tbsp olive oil
1 onion, chopped
2-3 stalks celery
¼ head of cabbage
2-3 cloves garlic
8 cups chicken stock, (preferably homemade from a whole chicken)
2-3 potatoes, peeled and cubed
¾ cup green beans
2 ripe tomatoes
3 bay leaves
1/8 tsp red pepper flakes
Salt and pepper to taste
Heat oil in a large soup pot. Add onion, carrots, celery and cabbage. Cook until soft (about 10 min). Add garlic and cook for 1-2 more minutes. Add chicken stock, potatoes, beans, tomatoes, bay leaves and pepper flakes. Bring to a boil. Cover and simmer for 1 hour. Add salt and pepper to taste. Serve immediately or put in fridge for 1-2 days.