Search for cool-season vegetables in the Encyclopedia of Plants.
Recipe
Late Harvest Soup
Serves 8
2 bay leaves
6 sprigs fresh thyme
4 sprigs fresh flat-leaf parsley, plus more for garnish
1 teaspoon black peppercorns
2 tablespoons unsalted butter
2 tablespoons olive oil
6 leeks, whites only, washed and thinly sliced
1 small onion, thinly sliced1 clove garlic, finely chopped
1 clove garlic, finely chopped
1 pound ‘Yukon Gold’ potatoes, peeled and cut into 1-inch cubes
3/4 pound celeriac, peeled and cut into 1-inch cubes
3/4 pound butternut squash, peeled and cut into 1-inch cubes
1 pear, such as Bartlett or Anjou, peeled, cored, and cut into 1-inch cubes (optional)
10 cups Homemade Chicken Stock or canned low-sodium chicken broth, skimmed of fat
Coarse salt and freshly ground black pepper
1/2 heavy cream (optional)
1/2 milk (optional)
1. Wrap bay leaves, fresh thyme, parsley, and black peppercorns in a piece of cheesecloth, and tie into a sachet with kitchen twine. Set aside.
2. Heat butter and olive oil in a large saucepan over medium heat. Add leeks and onion, and cook until soft, about 20 minutes. Add garlic, and cook 2 minutes more.
3. Add potatoes, celeriac, squash, and pear, if using. Cover, and cook over medium heat for 5 minutes. Add sachet, chicken stock, salt, and black pepper. Bring to a boil, and reduce to a simmer. Cook until vegetables are soft, about 20 minutes.
4. Remove sachet, and discard. Pass the mixture through a food mill into a medium bowl in several batches. Add heavy cream or milk if desired. Bring soup just to a simmer over medium heat. Taste, and adjust for seasoning. Garnish with parsley. Serve immediately.
Search for cool-season vegetables in the Encyclopedia of Plants.
Recipe
Late Harvest Soup
Serves 8
2 bay leaves
6 sprigs fresh thyme
4 sprigs fresh flat-leaf parsley, plus more for garnish
1 teaspoon black peppercorns
2 tablespoons unsalted butter
2 tablespoons olive oil
6 leeks, whites only, washed and thinly sliced
1 small onion, thinly sliced1 clove garlic, finely chopped
1 clove garlic, finely chopped
1 pound ‘Yukon Gold’ potatoes, peeled and cut into 1-inch cubes
3/4 pound celeriac, peeled and cut into 1-inch cubes
3/4 pound butternut squash, peeled and cut into 1-inch cubes
1 pear, such as Bartlett or Anjou, peeled, cored, and cut into 1-inch cubes (optional)
10 cups Homemade Chicken Stock or canned low-sodium chicken broth, skimmed of fat
Coarse salt and freshly ground black pepper
1/2 heavy cream (optional)
1/2 milk (optional)
1. Wrap bay leaves, fresh thyme, parsley, and black peppercorns in a piece of cheesecloth, and tie into a sachet with kitchen twine. Set aside.
2. Heat butter and olive oil in a large saucepan over medium heat. Add leeks and onion, and cook until soft, about 20 minutes. Add garlic, and cook 2 minutes more.
3. Add potatoes, celeriac, squash, and pear, if using. Cover, and cook over medium heat for 5 minutes. Add sachet, chicken stock, salt, and black pepper. Bring to a boil, and reduce to a simmer. Cook until vegetables are soft, about 20 minutes.
4. Remove sachet, and discard. Pass the mixture through a food mill into a medium bowl in several batches. Add heavy cream or milk if desired. Bring soup just to a simmer over medium heat. Taste, and adjust for seasoning. Garnish with parsley. Serve immediately.