Carrot Miso Soup 

Serves 4 

This yummy, quick, nourishing soup is both sweet and savory, and rich yet light. Serve as is or top with Crispy Prosciutto below. 

Ingredients

• 1 Tbls coconut oil or butter
• 2 lbs. young carrots, scrubbed or peeled (optional) and roughly chopped
• 1 large onion, roughly chopped
• 4 cloves of garlic, roughly chopped
• 1-inch knob of ginger, roughly chopped or grated (if your blender isn't very strong)
• 1 ½  tsp. of fermented white or yellow miso
• 4-6 cups of hot chicken or vegetable stock, Dashi or water
• 1 large handful of fresh coriander, including stalks, chopped
• Sea salt & white pepper to taste
• The juice of half a lemon or lime

To garnish: 3 teaspoons of sesame seeds (black or white) and a few coriander leaves

Procedure

1. Toast the sesame seeds in a large saucepan over medium heat for 1 to 2 minutes, just until fragrant and popping. Pour into a bowl and set aside to cool.  
2. In the same pan, gently sauté the onions in coconut oil over medium heat for 5 minutes, until tender and light gold. Add the garlic and ginger, and cook for 2-3 minutes until fragrant.
3. Add the chopped carrots and coriander stalks. Stir frequently to keep everything from browning. Sauté gently for 3 to 4 minutes.
4. Add 4 cups of the hot stock, saving a few cups to adjust the texture of your soup. Cover and simmer for 15 minutes, or until the carrots are very tender.
5. Turn off the heat and stir in the miso, some of the coriander leaves (save some to garnish), and lemon/lime juice.
6. Blend in batches in a blender, leaving a crack in the lid for steam to escape. A hand immersion blender also works well.
7. Season to taste with salt and white pepper, and add more stock if your soup is too thick. Serve topped with a few coriander leaves and a sprinkle of toasted sesame seeds or Crispy Prosciutto below.

Adapted from: hemsleyandhemsley.tumblr.com 

Celery Root Soup 

Serves 4-6

Celery root looks a bit scary, but it should not be missed. Once peeled, it’s delicious raw and grated, and tossed with EVOO, lemon juice, and minced parsley for a delicious salad. It also makes a creamy, mellow soup that’s yummy, topped with any of the toppings below, especially the Celery Walnut Crumble or Bacon & Rye (or Sourdough) Croutons

Ingredients

• Juice of 1 or 2 lemons
• 1 large celery root, about 1 lb.
• 2 Tablespoons butter or 1 Tbls. butter & 1 Tbls. olive oil
• 1 onion, chopped or 2 fat leeks, thinly sliced
• 1 clove garlic, minced
• ½ tsp. dried thyme or several fresh sprigs
• ¼ cup chopped parsley plus more for garnish
• ½ cup white wine (optional)
• 6 cups vegetable broth or chicken stock plus more if needed
• ¼ cup cream or half and half (optional)
• Sea salt & white pepper

Procedure

1. Have ready a large bowl of cold water with lemon juice added. 
2. Using a sharp knife, slice away the celery root skin, cutting in more towards the center of the base where the root is more gnarled, as the dirt gets swirled into the flesh a bit here.
3. Cube the celery root, then immediately drop it into the lemon water to prevent discoloration. 
4. Heat the butter and oil in a heavy-bottomed soup pot over medium-high heat. Drain the celery root and measure. Add enough celery root to equal 4 cups to the pot along with the thyme, chopped parsley, and onion, and sauté gently, uncovered, stirring for about 8 minutes or until the mixture takes on a bit of color.
5. Add the garlic, white wine, and 1 teaspoon of salt, and cook, stirring, until the liquid reduces and forms a syrup at the bottom of the pan.
6. Add the stock and bring to a boil. Reduce the heat and simmer, partially covered, until the vegetables are very tender, about 30 minutes. Poke them with a knife to test.
7. Once tender, purée the soup until it’s smooth using an immersion blender. If using a blender, keep the lid ajar to let steam escape and cover loosely with a towel to prevent splattering.
8. Return soup to the pot and thin with additional stock or cream if needed. 
9. Season to taste with salt and white pepper.

Adapted from: Vegetable Literacy, Deborah Madison
 

Green Smoothie Soup 

Serves 2

Here’s a quick, yummy, warming soup that is loaded with nutrients and fiber. I love it topped with Celery Walnut Crumble or Bacon & Rye (or Sourdough) Croutons.

Ingredients

• 1 to 2 cups chicken or veggie broth 
• 1 clove garlic, minced
• 6 cups washed and stemmed greens *saving the stems for other recipes
• Pinch cayenne pepper
• ¼ tsp ground turmeric
• Fresh herbs like mint and/or basil
• Sea salt and black pepper to taste
• ½ large ripe avocado (optional)
• 1 Tbls or more white miso (optional)
• Cream, or plain yogurt (optional)
• 2 egg yolks (optional)

Procedure

1. Mince the garlic, then add it to a small saucepan with 1 ½ cups of the broth, and bring to a simmer. After 3 or 4 minutes, add the greens, pushing them into the broth. Do not cover with a lid. 
2. Simmer gently until the greens are soft and easy to pierce with a knife or fork, 2 to 5 minutes. 
3. Add the optional miso, avocado, a splash of cream or yogurt, and/or an egg yolk or two if desired. Using a handheld blender or regular blender, blend until smooth. Season to taste with S&P.

• For a classic French profile, omit the turmeric and add a dash of nutmeg and a splash of heavy cream.
• The stems from the greens can be sliced into small pieces and added to other sautéd vegetables for extra flavor and fiber.

Soup Garnishes

Crispy Prosciutto

Top puréed vegetable soups with crispy salty prosciutto.

Procedure

1. Preheat oven to 375˚. Line a rimmed baking sheet with parchment paper. Lay the prosciutto slices flat on the sheet. 
2. Bake until the fat turns golden and the meat is darker, about 15 minutes, rotating the baking sheet from top to bottom halfway through. 
3. Using tongs, carefully transfer prosciutto to paper towels to drain (it will crisp as it cools). Crispy Prosciutto can be used like bacon, left as a crisp “leaf” or crumbled.

Top:

• Puréed vegetable soups 
• Brothy soups with a toasted baguette crouton topped with Crispy Prosciutto 

Celery Walnut Crumble

Serves 4 to 6

Ingredients

• ½ cup whole or coarsely chopped walnuts
• One or two celery stalks with leaves
• EVOO

Procedure

1. Toast walnuts in a 350˚F oven for 5 to 10 minutes, depending on size, until lightly browned. Keep an eye on them. 
2. Reserve celery leaves and slice one or two celery stalks on the diagonal, as thin as possible. 
3. In a bowl, toss the sliced celery with a generous sprinkle of quality salt such as sea salt or Himalayan pink salt. Set aside until the celery is wet and limp, about 5 minutes.
4. Rince the celery well to remove the salt. It will be bright green and flimsy. 
5. Place the celery in a clean linen cloth and squeeze out the moisture, leaving the celery limp.
6. Toss the celery, walnuts, and reserved celery leaves with just enough olive oil to makethe crumble glisten and slightly “wet.” Season with salt if needed.

Top:

• Creamy soups like potato leek soup

Bacon & Rye (or Sourdough) Croutons

Ingredients

• 1/3 lb. good-quality bacon, chopped
• 3 slices of rye bread, cut into small, even cubes.
• 1 Tbls. olive oil or bacon grease
• Minced chives (optional)
• Whole milk yogurt - one spoonful per person (optional)

 
Procedure

1. Heat a medium skillet and add the bacon. Stir and cook until crispy. Scoop out the pieces onto a paper towel to drain and crisp. 
2. Set aside all but 1 or 2 Tbls. of the fat. Add bread cubes and sauté, turning frequently, until well browned on all sides, about 5 minutes. Add more fat back in if needed. Drain on a paper towel.
3. Toss the croutons, bacon, and chives, if using.   
4. Put one spoonful of yogurt on the soup and top with bacon & rye topping.  

Top:

• Hearty soups with beef or pork, stews, and cheese soups