Soupe Savoyarde Winter Soup Recipes

WINTER VEGETABLE SOUPE AU PISTOU

Steps:

• In a large soup pot, combine all of the ingredients except the canned beans, pasta and black pepper and bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer for an hour. Taste, adjust salt, add pepper to taste, and stir in the canned beans (make sure they've been drained and rinsed).
• While the soup is simmering, make the pistou if you don't already have some in your freezer.
• Add the pasta to the simmering soup about 10 minutes before serving, and cook until al dente. Taste and adjust seasonings. Ladle the soup into bowls and place a dollop of pistou in each bowl, or pass the pistou in a bowl and let people stir in their own. Pass additional Parmesan or Gruyère for sprinkling.

PURéE OF WINTER VEGETABLE SOUP

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the leeks and a generous pinch of salt. Cook, stirring often, until tender but not browned, about five more minutes. Add the carrots, kohlrabi, turnips, potatoes and water or stock. Bring to a boil.
• Meanwhile, wrap the ginger, bay leaf, thyme, parsley and peppercorns in cheesecloth. Tie them up to make a bouquet garni, and add to the pot. Add salt to taste (about 2 teaspoons), reduce the heat, cover and simmer one hour. Remove the cheesecloth bag, and discard.
• Blend the soup until smooth with an immersion blender or in batches in a regular blender. (Do not put the top on tight; cover the top with a towel to prevent hot splashes.) Pour the soup through a strainer into a bowl; press the soup through the strainer with the back of a ladle or with a pestle. Return to the pot and heat through. Add lots of freshly ground pepper, taste and adjust salt, and serve.

SOUPE SAVOYARDE (WINTER SOUP)

Steps:

• Place potato in a medium bowl; cover with cold water to 1 inch above potato. Set aside.
• Melt butter in a large Dutch oven over medium heat. Add onion to pan, and cook 7 minutes or until soft but not browned, stirring occasionally. Add leek and the next 4 ingredients (through celeriac) to pan. Place a sheet of aluminum foil directly over vegetable mixture. Cover, reduce heat to low, and cook 15 minutes or until vegetables are tender. Discard foil.
• Drain potatoes; add to pan. Stir in 2 cups water. Cover and simmer 20 minutes or until vegetables are tender, stirring occasionally.
• Heat milk in a small, heavy saucepan over medium heat to 180F or until tiny bubbles form around the edges (do not boil). Gradually stir hot milk into vegetable mixture, stirring constantly. Remove from heat. Taste and adjust seasoning, if desired.
• Preheat broiler.
• Place bread slices in a single layer on a baking sheet. Broil 1 minute or until toasted. Place 1 bread slice in each of 8 soup bowls; top each bread slice with 1/2 oz cheese. Ladle 1 1/4 cups soup into each bowl.