Comforting Carrot, Orange, Ginger Soup

There's nothing like kicking off the new year by getting sick. Ugh. When there is nothing you'd rather do than pull the covers over your head and will your airways free of congestion, you might want to consider mustering up the energy to make this simple, comforting soup. With hits of sweet carrot, tangy citrus and spicy ginger, this was the perfect comfort-me food when I'm on the down and out. Even it's bright orange hue can enliven an otherwise dreary sick day.



Carrot, Orange and Ginger Soup
adapted from Green Kitchen Stories

2 cloves garlic (chopped)
2 onion (chopped)
5 carrot (grated)
2-3 Tbs fresh ginger (grated on a micro plane)
Juice of 2 oranges
Zest of 1 orange
2 tbsp olive oil
3 c vegetable broth (I had homemade on hand, but any good broth or reconstituted bullion will work)
kosher salt & pepper to taste
thyme

Add olive oil to a pot over medium heat. Stir in the onion and garlic. Let cook until onion is just starting to become translucent or about 5 mins. Add carrots and ginger and let it sweat for a couple of minutes. Try not to let anything brown. Add the broth, thyme and orange juice and let it boil for 10-15 minutes. Use a hand blender to puree the soup, but don’t blend it all if you like your soup chunky. Add the orange zest, salt and pepper and let it simmer for a couple of minutes. Enjoy!

Peasant Soup

This is one of those soups that was made for me in my childhood, but I have not had in a long time. It was also one of Emily's favorites - and it's nice to feel a little closer to her memory some days. While in the past, I've made vegetarian versions, this is the first time I've made it with the pork it calls for. I have to say, I'm pretty blown away. The perfect hearty soup for a cold, blustery wintry day.

Peasant Soup
from The Silver Palate

1 1/2 c beans (canned or cooked dry beans)
4 Tbs bacon fat (or butter)
1 c finely chopped yellow onions
3 leeks, white part only, thoroughly cleaned and thinly sliced
2 celery ribs, cleaned and coarsely chopped
1 tsp dry thyme
1 bay leaf
8 c chicken stock
3 parsnips, peeled and chopped
1 ham hock
1/2 small white cabbage, shredded
4 garlic cloves, peeled and chopped
1.2 c chopped Italian parsley
salt and pepper to taste

Melt bacon fat in large heavy soup pot (our cast-iron dutch oven was great for this). Add onion, leeks, celery and carrots and cook, covered over low heat until the vegetables are tender and lightly colored, about 25 minutes, stirring occasionally.

Stir in the thyme bay leaf and a grinding of black pepper, and pour in the stock. Add parsnips and ham hock. Bring to a boil. Reduce heat and simmer, partially covered, for about 40 minutes.Remove ham hock and allow to cool slightly. Cut the meat off the bone into chunks and return meat to the pot.

Add cabbage, garlic and parsley and simmer for another 5 to 10 minutes. Taste, correct seasoning and serve immediately.

Chestnut Soup

Each season has it's special qualities, but autumn calls to me in a way the other seasons don't. Cooler air, sense of the old passing away and new endeavors to take on - though I've been out of school for years the smell of sharpened #2 pencils in the fall still remind me of the excitement of starting a fresh school year (before the homework fatigue sank in;).

Chestnuts are one of my favorite heralds of late fall, promising the holiday season to come. I love them roasted, but I also discovered that they made a lovely soup - I had chestnut soup for the first time with my mom at a lovely French restaurant in Old Town Alexandria. They combined Jerusalem artichokes and chestnut, but as the former are not around just yet, I thought I would try my luck with just the chestnuts.

Browsing through my cookbooks, I found a recipe that looked just perfect. French Women for All Seasons has some of my favorite, simple dishes that really celebrate the true flavor of the ingredients. This worked beautifully with the chestnuts, although admittedly, not as well with the farmers market endive that's true flavor was a little too bitter for my taste. Still, this is my favorite way to cook - bringing out the flavors of good, local and organic if possible ingredients.



Chestnut Soup
adapted from French Women for All Seasons
1 lb chestnuts
2-3 C vegetable or organic chicken stock
1/2 c milk
1 tbs butter
salt and pepper to taste

If you can manage to find pre-peeled chestnuts, this soup will be a breeze. If you're not afraid of rolling up your sleeves a bit, by the whole, fresh chestnuts and peel them yourself. To peel, chop the knobbly end off of the nut (you don't need to cut much of it off) and boil in water for 10-12 minutes. Wait for them to cool slightly, then peel of the outer shell and skin. This is easier to do the warmer the nut is.

Once you have peeled the chestnuts, place them and 2 cups of stock in a pot. Bring to a boil, then lower to a simmer. Keep simmering, uncovered for 40-50 minutes, until the nuts are soft and mushy. At this point, it should be blended, but if you still have some remaining skin in the mix, put through a sieve or a food mill once you've blended it. Our new immersion blender was perfect for this, but a food processor or blender will also do the job nicely.

Once blended, add the milk, butter, salt and pepper to taste and serve warm. It's quite rich, so a little goes a long way. Makes 4 servings. Enjoy!