Soupe Savoyarde Winter Soup Food

SALLY SCHNEIDER'S FRENCH WINTER VEGETABLE SOUP

Steps:

• In a large heavy saucepan, bring the water, 2 tablespoons of the olive oil, and salt to a boil. Add the vegetables and garlic and simmer, half covered, until the vegetables are very tender, about 30 to 35 minutes. Pepper liberally.
• Ladle into bowls and drizzle about 1/2 teaspoon of the remaining olive oil over each serving.

ALTON BROWN'S WINTER VEGETABLE SOUP

Steps:

• Place 2 tablespoons of the olive oil into an 8-quart stockpot over high heat until the oil shimmers. Add the mushrooms and saute until browned, about 5 minutes. Remove the mushrooms from the pan and set aside.
• Decrease the heat to low, add the remaining 2 tablespoons olive oil and the carrots, celery, onions and salt. Cook, stirring occasionally, until softened, about 30 minutes.
• Add the tomatoes, sage, rosemary and garlic, and cook for 5 minutes, stirring to break up the tomatoes. Add the water, soy sauce and Parmesan rind, increase the heat to high and bring to a boil, about 15 minutes. Decrease the heat to low, add the squash and kale, cover and cook until tender, 30 to 35 minutes.
• Return the mushrooms to the pot along with the beans and red wine vinegar and cook until all is heated through, about 15 minutes. Remove the cheese rind and serve warm with shaved Parmesan.

SOUPE SAVOYARDE (WINTER SOUP)

Steps:

• Place potato in a medium bowl; cover with cold water to 1 inch above potato. Set aside.
• Melt butter in a large Dutch oven over medium heat. Add onion to pan, and cook 7 minutes or until soft but not browned, stirring occasionally. Add leek and the next 4 ingredients (through celeriac) to pan. Place a sheet of aluminum foil directly over vegetable mixture. Cover, reduce heat to low, and cook 15 minutes or until vegetables are tender. Discard foil.
• Drain potatoes; add to pan. Stir in 2 cups water. Cover and simmer 20 minutes or until vegetables are tender, stirring occasionally.
• Heat milk in a small, heavy saucepan over medium heat to 180F or until tiny bubbles form around the edges (do not boil). Gradually stir hot milk into vegetable mixture, stirring constantly. Remove from heat. Taste and adjust seasoning, if desired.
• Preheat broiler.
• Place bread slices in a single layer on a baking sheet. Broil 1 minute or until toasted. Place 1 bread slice in each of 8 soup bowls; top each bread slice with 1/2 oz cheese. Ladle 1 1/4 cups soup into each bowl.