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8
½ cup sliced (½-inch thick) celery
3 cloves garlic, peeled and halved lengthwise
1½ teaspoons tarragon
4 ounces russet potato, peeled and cubed (¾-inch cubes)
4-5 cups chicken stock or broth
1 teaspoon kosher salt
¼ teaspoon freshly ground white pepper
Optional garnishes: Sour cream or heavy cream, sprigs of fresh
tarragon
Preheat oven to 425°F. Scrub the beets and wrap in a double thickness of
aluminum foil. Place in hot oven and roast until tender when tested with a
knife, about 2 to 2½ hours, depending on the size of the beets. Preheat a
second oven to 300°F. Line a jelly-roll pan with parchment. Cut tomatoes
in half lengthwise and arrange in a single layer on the prepared pan.
Roast tomatoes for 1 hour.
Melt butter in a 5- or 6-quart Dutch oven style stockpot over medium
heat. When melted, add onions, celery, and garlic. Cook, stirring
frequently, until translucent, about 3 to 5 minutes. Stir in tarragon, reduce
heat to low, cover loosely and cook for 10 minutes. Add the reserved
tomato juices and enough chicken stock to make 6 cups of liquid in total
and the cubed potato. Raise the heat to high and bring to a boil. Reduce
heat to low, cover loosely and simmer for 1 hour. Stir in salt and pepper.
Remove from heat and let stand 5 minutes.
Strain the solids from the liquid, and transfer all but 2 cups of the cooking
liquid to a clean pot. Place half the cooked vegetables in the blender jar
with 1 cup of the cooking liquid. Blend on Purée until smooth and
homogenous, about 25 to 30 seconds. Transfer to the pot of cooking
liquid and stir. Repeat with the remaining vegetables and cup of cooking
liquid. Add to soup in pot and stir to blend. Serve hot or chilled. If serving
hot, keep warm over low heat until ready to serve. Garnish as desired.
Nutritional information per 1-cup serving:
Calories 146 (21% from fat) • carb. 24g • pro. 6g • fat 4g
• sat. fat 2g • chol. 8mg • sod. 772mg • calc. 65mg • fiber 6g
Curried Butternut Squash & Apple Soup
A delicious autumn or winter soup – this one is a perfect
first course for a holiday dinner.
Makes approximately 10 cups of soup
2 tablespoons unsalted butter
1½ cups chopped onions
1
⁄
3
cup thinly sliced celery (approximately 1 medium stalk)
2 teaspoons curry powder
¼ teaspoon ginger
2 pounds 1-inch butternut squash cubes
(weigh after peeling, seeding and cubing)
12 ounces apples, peeled, cored and cut in wedges
3 tablespoons white rice
5 cups chicken stock
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
Garnish: chopped sugared nuts and minced apple
Melt the butter over medium heat in a 6-quart sauté pan. Add the onions
and celery, and cook for 2 to 3 minutes, until the vegetables are
translucent. Add the curry powder and ginger, cooking for 5 to 6 minutes
longer over low heat until the vegetables are softened and the spices are
fragrant. Add the butternut squash, apples, and rice. Stir to coat with the
butter and spices and cook for about 1 minute. Add the chicken stock,
salt, and pepper. Bring soup to a boil and then reduce to simmer. Simmer
for about 40 to 45 minutes, until vegetables are very tender.
Strain the solids from the liquid, reserving all liquid. Have a large clean
saucepan ready.
Place half the solids in blender with 1½ cups of the liquid. Cover and
blend on Purée until smooth, creamy and homogenous, about 30
seconds. Transfer to the clean saucepan and repeat with remaining solids
and liquid.
Nutritional information per 1-cup serving:
Calories 104 (21% from fat) • carb. 21g • pro. 2g • fat 3g
• sat. fat 1g • chol. 6mg • sod. 142mg • calc. 55mg • fiber 3g
Creamy Potato Leek Soup
This versatile soup may be served hot or chilled.
Makes six servings
2 medium leeks, white and tender green only,
sliced horizontally and cut into ½-inch pieces
1 tablespoon unsalted butter
1 small onion (3-4 ounces), peeled and cut into ½-inch pieces
¼ teaspoon thyme
2 medium russet potatoes (about ¾ pound total), peeled,
cut into 1-inch slices
1½ cups fat free, low-sodium chicken stock or broth
¾ cup water
1 teaspoon kosher salt