Category Archives: Vegetarian

It’s the simple things in life that are most memorable and this soup is no exception.  We are always delighted with its richness.  Julia Child knew what she was doing with this Potage Parmentier recipe.

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by Julia Child

Ingredients

1 lb. – 1 1/4 lb.peeled potatoes, diced (4-5 medium potatoes)

3-4 thinly sliced leeks, white and light green parts only

6 cups of water

1 1/2 tsp salt

4-6 T. whipping cream

4  T  butter

Method

After slicing the leeks, soak them in a large bowl of water for a few minutes to remove the dirt and grit.  Once you have thoroughly cleaned the leeks, place them in a large pot with the potatoes, water and salt.  Bring to a boil and simmer for around 30 minutes, or until the vegetables are tender.

Use an immersion blender to blend until smooth.  Add butter and whipping cream and stir until butter melts.   You can serve with a dollop of sour cream if you choose.  A sprinkling of freshly ground black pepper or thinly sliced green onions also adds a nice touch.

*We have tried both russet and red potatoes.  The red potatoes are a bit creamier and sweeter than the russet.

If you like the mild onion flavor of leeks, check out our Leek and Bacon Dip recipe for your next party.

Use white and light green parts of the leeks.

Wash sliced and separated leeks in a bowl of water.

When asked what her favorite food is, my four-year-old daughter always answers, “Tofu Soup!” which is what she calls this satisfying Hot and Sour Soup.  I usually put extra tofu in it, since she likes it so much.

by Elizabeth Savoie Dronet, based on a recipe from Martha Stewart

Serves 4

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Ingredients

• 4 cups vegetable broth
• 2 tablespoons soy sauce
• 1/4 to 1/2 teaspoon crushed red pepper (I use the lesser amount for the kids.)
• 8 ounces fresh shiitake mushrooms (about 4 cups), stemmed, caps thinly sliced
• 3 to 4 tablespoons rice vinegar
• 2 tablespoons cornstarch
• 1 large egg, lightly beaten
• 1/2 package firm tofu, cut into 1/4-inch cubes, drained (Or use one pkg. pre-cubed tofu drained.)
• 2 tablespoons finely grated fresh ginger
• 3 green onions, thinly sliced

Method

1. In a large pot, combine broth, soy sauce, crushed red pepper, and 2 cups water. Bring to a boil over medium heat. Add mushrooms; reduce heat, and simmer until tender, about 10 minutes.
2. In a small bowl, whisk together 3 tablespoons vinegar and cornstarch. Add to pot; simmer, stirring, until soup is thickened, about 1 minute.
3. Add egg through a slotted spoon, and stir to form ribbons. Stir in tofu. Remove from heat; let stand, covered, 1 minute. Put ginger in a small sieve, or garlic press.  Squeeze to release juice into soup (discard solids). Taste; add remaining tablespoon vinegar, if desired. Serve sprinkled with green onions.