Page 95 - TA Magazine Winter 2022

C O ZY , CREAMY SOUPS C O ZY , CREAMY SOUPS

4. Transfer mushrooms to a parchment paper lined baking CREAMY CELERIAC SOUP WITH
sheet and arrange in a single layer. Bake for 20 minutes, GREEN VEGETABLE SOUP WITH KING TRUMPET “BACON”
then pull out the ones that are already brown and crispy.
Keep baking the others and check every 5 minutes until all HERB OIL (serves 4)
mushrooms are done. The thicker ones take longer to crisp (serves 6)
up. You’ll know they’re ready when you can pick one up INGREDIENT S INGREDIENT S
and it’s crunchy and stiff like real bacon. For the soup:
2 Tbsp extra virgin olive oil For the soup:
For the soup: 1 large leek, quartered and diced 2 Tbsp extra virgin olive oil
1. In a large soup pot, heat oil over medium-low heat. Cook 2 cloves garlic, minced 2 large yellow onions, thinly sliced
onions, stirring occasionally, until translucent (about 20 2 celery stalks, diced 5 cloves garlic, minced
minutes). Add garlic and sauté until aromatic (about 1 1 zucchini, diced 4 celeriac roots
minute). 1 cup frozen peas 1 Tbsp rosemary
2. Raise heat to medium-high heat, and add celeriac, rose- 2 Tbsp fresh parsley, chopped 1 Tbsp thyme
mary, thyme, and broth. Bring to a boil. 1 Tbsp salt 6 cups vegetable broth
3. Reduce heat to medium-low. Cover and simmer for 45 2 quarts vegetable broth For the “bacon”:
minutes or until celeriac is soft. 5 cups swiss chard, chopped 4 oz king trumpet mushrooms
4. Transfer solids into a blender or food processor and pulse ¾ tsp liquid smoke (optional)
until smooth. Add broth from the pot until reaching desired For the oil: 1 Tbsp maple syrup
consistency. Serve and top with “bacon.” 1 cup basil 1 Tbsp tamari GREEN VEGETABLE SOUP
22 ½ cup parsley ¼ tsp black pepper WITH HERB OIL 22
Y ANDERSON WINTER 20 (serves 4) 1 tsp salt PREP AR ATION For the soup: For the oil: Y ANDERSON WINTER 20
2 Tbsp olive oil
1 garlic clove
(serves 6)
½ tsp smoked paprika
⅓ cup extra virgin olive oil
MUSHROOM SOUP WITH KALE
1 Tbsp apple cider vinegar
1 tsp maple syrup
88 CARAMELIZED ONION AND Juice and zest of 1 lemon ¼ tsp salt INGREDIENT S 89
For the oil:
1 cup basil
2 Tbsp extra virgin olive oil
INGREDIENT S
1. Add all ingredients to a blender or food processor. Pulse
For the “bacon”:
until smooth.
2 red onions, thinly sliced
1 garlic clove
diced
2. Thinly slice mushrooms lengthwise (preferably with
2 cloves garlic, minced
4 garlic cloves, minced
Juice and zest of 1 lemon
a mandolin).
C 1 Tbsp extra virgin olive oil For the soup: 1. Preheat oven to 325°F. 1 large leek, quartered and ½ cup parsley C
⅓ cup extra virgin olive oil
⅓ cup white wine (for deglazing)
2 celery stalks, diced
TRA 4 cups assorted mushrooms (we used maitake and shiitake), sliced 1. Heat oil in a large soup pot over medium heat. 3. Combine all ingredients in a medium bowl and shake vigorous- 1 zucchini, diced 1 tsp maple syrup TRA
1 Tbsp fresh rosemary, chopped 2. Add leeks and garlic, and sauté (about 5 minutes), stirring ly until mushrooms are evenly coated. Marinade for 1 hour. 1 cup frozen peas 1 tsp salt
1 Tbsp fresh thyme, stemmed often. Add celery, zucchini, and peas. Sauté for 2 minutes 4. Transfer mushrooms to a parchment paper lined baking 2 Tbsp fresh parsley, chopped
6 cups vegetable broth then add parsley and salt. sheet and arrange in a single layer. Bake for 20 minutes, 1 Tbsp salt
Salt to taste 3. Add vegetable broth and bring to a boil, reduce to simmer then pull out the ones that are already brown and crispy. 2 quarts vegetable broth
4 cups curly kale, stemmed and pulled apart into small pieces uncovered for 30 minutes. Keep baking the others and check every 5 minutes 5 cups swiss chard, chopped
4. Add swiss chard and cook until wilted. until all mushrooms are done. The thicker ones take longer
Preparation: 5. Serve soup with a drizzle of herb oil. Green vegetable soup to crisp up. You’ll know they’re ready when you can pick PREP AR ATION
1. In a large soup pot, heat oil over medium heat. Add onions with herb oil one up and it’s crunchy and stiff like real bacon.
and cook on low, stirring occasionally, until soft and trans- For the oil:
lucent (about 20 minutes). For the soup: 1. Add all ingredients to a blender or food processor.
2. Add garlic and sauté until aromatic (about 1 minute). Pour BROCCOLI SPINACH SOUP 1. In a large soup pot, heat oil over medium-low heat. Pulse until smooth.
in wine and scrape the bottom of the pan with a wooden Cook onions, stirring occasionally, until translucent (about
spoon or spatula to get all the flavorful brown bits into the (serves 6) (green puree 1) 20 minutes). Add garlic and sauté until aromatic For the soup:
soup. INGREDIENT S (about 1 minute). 1. Heat oil in a large soup pot over medium heat.
3. Add mushrooms, rosemary, thyme, and broth. 1 large head of broccoli 2. Raise heat to medium-high heat, and add celeriac, 2. Add leeks and garlic, and sauté (about 5 minutes),
4. Simmer covered for 20-30 minutes or until mushrooms are 1 Tbsp olive oil rosemary, thyme, and broth. Bring to a boil. stirring often. Add celery, zucchini, and peas.
soft. 1 medium onion 3. Reduce heat to medium-low. Cover and simmer for Sauté for 2 minutes then add parsley and salt.
5. Uncover, season with salt to taste, and toss in kale. Cook 2 celery stalks 45 minutes or until celeriac is soft. 3. Add vegetable broth and bring to a boil, reduce to
uncovered until wilted (3 to 5 minutes). 4 garlic cloves 4. Transfer solids into a blender or food processor and pulse simmer uncovered for 30 minutes.
Zest of 1 lemon until smooth. Add broth from the pot until reaching desired 4. Add swiss chard and cook until wilted.
1 tsp salt consistency. Serve and top with “bacon.” 5. Serve soup with a drizzle of herb oil.