4 lbs fresh pumpkin (two small) peeled, seeded and cut into chunks
4 large Granny Smith apples, unpeeled, cut into quarters
1 cup onion, chopped
6 cups fat free chicken broth (I used Pacific brands, which is lower in sodium)
1 cup low-fat plain Greek yogurt
2 tbsp extra-virgin olive oil
2 tbsp chopped fresh herbs (sage is better, but I had thyme)
1 tsp nutmeg
1/2 tsp ground cardamom (ginger would also be good)
2 tsp salt
1/4 tsp freshly ground pepper
Toss together pumpkin, apples, onions, olive oil, 1 teaspoon salt, and pepper and spread evenly onto a baking sheet. Roast, mixing once, for 30 minutes.
Add in herbs, mix again, and continue roasting until very tender and starting to brown, about 15 to 20 minutes more.
Transfer to a Dutch oven and add one or two cups of broth. Use a hand blender to smooth, adding more broth as you blend.
Add in yogurt, cardamom, nutmeg and remaining salt and heat through over medium-low heat, stirring constantly for about 5-7 minutes.
LUNCH TIP: I found the soup was even better the second day — the apple really came through and the overall flavor was more balanced. It ended up being more dense than I wanted so I added more stock to thin it out (you could even use water without sacrificing flavor).
When your CSA gives you a monstrous-looking bulb of celeriac, you make celery root soup. Or, at least that’s what I did. If you’re reading this and thinking, “C’mon, what kind of kid eats celery root soup?!?” Well, mine. She’ll eat most anything in soup form — so soup’s on the menu a lot around around here. You can make this vegan by using olive oil instead of butter — I used butter, well, because I’m naughty.
Celery Root Soup
2 small onions, chopped
4 garlic cloves, smashed
1 bulb of celery root or celeriac, cubed
2 Tbsp of butter or olive oil
2 32 ounce boxes of vegetable stock (I use the low sodium variety, but you could also use water)
2 sprigs of tarragon
1 Tsp salt
Fresh cracked pepper
Heat the butter or olive in a dutch oven or heavy bottomed pot and add the onion, garlic, and celery root. Allow vegetables to soften until lightly brown (reduce heat before the garlic burns). Rough chop two sprigs of tarragon and add to the vegetable mixture. Then, pour two boxes of vegetable stock or water to the pot, bring to a boil, and then reduce to a brisk simmer until celery root cubes are soft and can be pierced with a knife or fork. When the soup has cooled slightly, use an immersion blender to puree until smooth. If you don’t have a hand blender, wait until the soup is cooled a bit more and use your blender.
I can’t tell you how good this soup is — it tastes so decadent and rich, but there’s very little dairy at all (just the butter used to sauté the vegetables). It reminds me of the amazing pureed vegetable soups you find all over Ireland. Now, if I only had some brown bread and butter to go with this…
Shivering under a light blanket this morning, I was certain it was officially fall. It was 50-something degrees and didn’t seem to be getting any warmer — even as it got closer to noon. I could feel the call of hibernation deep in my bones — that yearly, seasonal pull to stay home, cook, bake, and live out my domestic fantasies (those fantasies that seem to drop, along with my mop and broom, as soon as the mercury rises). Alas, it ended up being 75 degrees and the pull of an outdoor restaurant on the water (with seafood, beer, friends, and a sandpit for the kids) was stronger. Still, I know fall is coming and when it does, this cauliflower soup recipe from Sweet Paul will be there. I’ll probably swap the cup of cream for Greek yogurt to take it from a weekend treat to a weekday lunch, but it will be good just the same. Until then, I’ll enjoy the last of the Jersey peaches, roasted corn, clams, Brooklyn Summer Ale, and the sun on my face.
2 tablespoons olive oil
1 onion, finely chopped
1 cauliflower, broken into pieces
3 cups chicken stock
1 cup cream
salt and pepper
Start with the toast, use a cookie cutter and cut out stars from toasted bread.
Preheat oven to 380F.
Place onion and cauliflower in a large oven proof dish and drizzle with olive oil.
Sprinkle with some salt and pepper.
Roast until golden.
Place the cauliflower and onions in a large pot and add stock.
Bring to a boil.
Let it boil 5 minutes, add stock and season with salt and pepper.
Pure in a blender and serve with a toasted star, a little olive oil and some pepper.