It’s soup weather, and I’ve been getting down. I’ve already made two batches of my Czechoslovakian Cabbage Soup this fall and am eyeing a couple of other recipes that have caught my eye.
The recipes are in a cookbook that was given to me today by Mac and Bettye Salisbury of Grand Forks. The title of the cookbook is "Vegetarian Soup Cuisine: 125 Soups and Stews from Around the World."
The paperback, which was published in 1996, was written by Jay Solomon, author of several other cookbooks, including "Lean Bean Cuisine." The book has seven chapters, each one filled with more than a dozen mouth-watering recipes.
As I said, a couple of them have gotten my attention, including one called Root Vegetable Pot-au-Feu. (Pot-au-feu means "pot over fire" in French.) It’s described by Solomon this way: "This pot-au-feu captures the rugged spirit of hardy root vegetables."
I’m looking forward to trying the recipe because it contains several vegetables that we’ve harvested from my garden, including turnips, parsnips, potatoes and carrots. I might even add some rutabaga.
The recipe follows, as does another for a vegetable vegetarian soup.
Root Vegetable Pot-au-Feu
1 tablespoon canola oil
1 medium yellow onion, diced
1 cup leeks, rinsed and chopped
1 large stalk celery, chopped
2 or 3 cloves garlic, minced
6 cups water or vegetable stock
2 medium carrots, peeled and diced
1 medium parsnip or white potato, peeled and diced
1 medium turnip, peeled and diced
2 tablespoons dry white wine
1 tablespoon dried parsley (or 2 tablespoons chopped fresh parsley)
1 teaspoon dried tarragon or herbes de Provence
¾ teaspoon salt
½ teaspoon ground black pepper
In a large saucepan, heat the oil. Add the onion, leeks, celery and garlic and saute for about 5 minutes. Add the water, carrots, parsnip or potato, turnip, wine and seasonings and bring to a simmer. Cook for 40 to 50 minutes over low heat, stirring occasionally, until the vegetables are tender.
Let the soup stand for 5 to 10 minutes before serving. Ladle into bowls and serve with warm dark bread or French bread.
Vegetable Vegetarian Soup
4 quarts water or vegetable broth
10 carrots, diced
1 head of green cabbage, chopped
1 yellow onion, diced
1 stalk celery, diced
1 rutabaga, diced
1 28-ounce can whole tomatoes
1 32-ounce can tomato juice
½ cup pearled barley
Salt and pepper to taste
Add all the ingredients to pot filled with water and broth and bring to a boil. Simmer for 2 to 3 hours or until vegetables are tender. Serve with in bowls with crusty bread.