Archive | Soup

Butternut Squash, Pear, and Leek soup

From Hillcrest Ranch Sunol, www.hillcrestrancholiveoil.com

Serves 4

  • 1 medium-size (about 2 pounds) butternut squash, peeled, seeded and cut into 1-inch cubes
  • 1 large or 2 medium leeks, white and light-green parts only, washed and cut in 1-inch pieces
  • 2–3 ripe pears or apples, peeled (optional), cored, and cut in 1-inch cubes
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • Fresh ground pepper to taste
  • 2 tablespoons finely minced ginger
  • 4 cups vegetable or chicken broth

Preheat oven to 400°.

Spread the squash, pears, and leeks in a roasting pan, drizzle with olive oil, sprinkle with salt and pepper, stir to coat, and spread out evenly in the pan. Roast for 40–50 minutes (or until soft), stirring occasionally to ensure even roasting. Remove from oven and let cool slightly.

Purée roasted vegetables and fruits along with the ginger and broth, working in batches so your blender or food processor is not too full. Pour each batch into a large saucepan. Reheat and adjust seasonings.

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Cream of Celery Root Soup with Leeks and Lard

Serves 4

  • 2 tablespoons lard
  • 2–3 leeks, sliced into rounds
  • 1–2 celery roots, peeled and cut into ¾-inch cubes
  • 1 bouquet garni (an herb bundle tied with string) including a bay leaf and any or all of the following: a sprig of thyme, a sprig of sage, a sprig of parsley, a rosemary stem
  • 1 quart chicken stock
  • 1 cup yogurt, buttermilk, half-and-half, or whole milk (or ½ cup cream or crème fraiche)
  • Salt and pepper to taste
  • Crème fraîche or cream
  • Finely minced rosemary, thyme, sage, or parsley leaves (or a combination of these herbs), or a grind of black pepper

Wash leeks by immersing in water, pulling apart, and agitating, then lifting them out of the water with your hands carefully, leaving the dirt behind.

Heat the lard in a medium-size soup pot. Add the leeks and sauté until tender. Add the celery root, chicken broth, ½ teaspoon salt, and a few grinds of black pepper. Add the bouquet garni and bring the pot to a boil. Cover the pot, reduce heat and simmer until the celery root is fork-tender.

Turn off the heat and remove the bouquet garni. Purée the soup with an immersion blender (or in a blender or food processor), adding the yogurt or other dairy, and more salt and pepper as you blend.… Read More

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