Cauliflower roasted with garlic and Indian spices work in harmony with the subtle sweetness of yams to create a soup with an interesting combination of flavors. Hearty and satisfying, this dish makes a fabulous light and healthy lunch or dinner.  Savory and sweet with just a touch of heat, the complex blend of spices will dazzle your palate and comfort your soul.

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Curried Yam & Cauliflower Soup

Cauliflower roasted with garlic and Indian spices work in harmony with the subtle sweetness of yams to create a soup with an interesting combination of flavors.

Course Soup

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8

Author Christoph

Ingredients

• 1 large head cauliflower
• 8 cloves garlic
• olive oil
• 1 teaspoon garam masala, divided
• 1 teaspoon curry powder, divided
• 1 teaspoon ground cumin, divided
• ½ teaspoon chili powder, more to taste
• 1 yellow onion, diced
• 2 bay leaves
• 3 medium to large-sized peeled sweet potatoes cut into 1″ pieces
• 7 cups chicken or vegetable stock
• 2 teaspoon fresh lemon juice
• salt and pepper to taste
• jalapeno, diced
• cilantro, rough chop

Instructions

• Heat oven to 400 °F. Cut cauliflower into bite sized pieces. Place cauliflower into a baking dish with garlic. Drizzle with olive oil and toss to coat. Sprinkle with half of the garam masala, curry powder, cumin, and chili powder tossing to mix. Place in oven and roast until golden brown and just tender, but not mushy, about 20-30 minutes. Remove from oven and let cool while you prepare the rest of the soup.
• Heat a large stockpot over medium high heat. Add about 1 tablespoon of olive oil and the onion (add more garlic if desired). Add bay leaves and cook onions until translucent.
• Add stock and bring sweet potato, onion, and garlic and water to a boil. Add about 3/4 teaspoon of salt. Reduce heat and simmer until sweet potatoes are fork tender. Add roasted cauliflower and garlic and the remaining spices. Simmer until cauliflower is heated through.
• Using a slotted spoon remove about half of the cauliflower and yams and hold aside.
• Using an immersion blender puree the contents of the stock pot in to a smooth consistency.
• If using a regular blender use extreme caution. Hot liquids expand when blended so work in batches being sure to only fill the blender jar half full of the hot liquid at a time.
• Return the yams and cauliflower that you held aside to the pureed soup. Add lemon juice and simmer for 10 minutes before serving.
• Garnish with diced jalapeno and cilantro.

Squash and garlic roasted together, topped with toasted sage leaves and browned butter, bring the taste of fall into this creamy soup. Surprisingly hearty, this autumn favorite captures the flavors of the season to make a perfectly satisfying meal.

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Roasted Squash Soup

Squash and garlic roasted together, topped with toasted sage leaves and browned butter, bring the taste of fall into this creamy soup.

Course Soup

Cuisine American, Vegetarian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6

Author Christoph

Ingredients

• 1 large acorn squash, halved and seeded
• 6 cloves of garlic, peeled
• 1 tablespoons olive oil
• 3 to 4 cups chicken stock
• ¼ teaspoon dried thyme
• ½ cup heavy cream, omit for low-fat soup
• sage leaves
• 2 tablespoons butter
• salt and pepper to taste

Instructions

• Heat oven to 400° F. Halve and seed the squash. Lightly oil the bottom of a baking dish. Position the squash cut side up in the baking dish, and place the garlic in the middle of the squash. Drizzle with olive oil, and sprinkle with salt and pepper. Roast the squash uncovered for about 40 – 50 minutes or until fork tender.
• When cool enough to handle, peel the squash and place it in a sauce pan with the garlic.
• Add the chicken stock and thyme to the squash and garlic mixture. Bring to a simmer. Puree with an immersion blender, or transfer into a food processor, blending until smooth.
• Continue to simmer, allowing soup to thicken slightly. Whisk cream into soup and bring back to a simmer. (For lower calorie soup do not add cream).
• Heat 2 tablespoons of butter in a small sauté pan over medium high heat. When butter begins to bubble, add sage leaves.
• Crisp the leaves in the butter. Turn carefully to avoid breaking the leaves. When the butter stops foaming, carefully remove the leaves and place on a paper towel to drain.
• Fill a bowl with the soup, and arrange a few of the crisp sage leaves on top. Using a teaspoon drizzle a few drops of the browned sage butter on the dish.

One of the sure signs that spring is just around the corner is the arrival of fresh asparagus in the market.  It is not that asparagus in not available other times of the year, but around the beginning of March the produce displays begin to swell with a plethora of attractively priced, delicate spears. During the winter months in our local markets, asparagus typically runs between $5 and $6 a pound, making it something reserved for a special occasion. But as the days grow warmer, local growers start shipping their produce in abundance, and we are able to afford to feast on the bounty.

Asparagus is actually a member of the lily family, and was found to have been used in Aswan, Egypt about 20,000 years ago as a vegetable, and a diuretic. The Greeks and Romans ate it fresh in season, and dried it for use in the winter months. The Roman Emperor Augustus had the delicate spears transported by his ‘Asparagus Fleet’ to regions high in the Swiss Alps for frozen storage to insure fresh spears for the Feast of Epicurus. It was not until the 1500’s that these tender shoots were given attention by the English and Germans.  Asparagus finally made its way to the new world in about 1850.

Today China is the largest producer of commercial asparagus, followed by Mexico and California. Planted in sandy soil about a  foot deep, this flower is not harvested until its third year, allowing the root system to fully develop.  Once established, asparagus crowns will produce for six to seven weeks each spring, and will have a productive life of about 15 years. Under ideal conditions, a crown can produce a ten inch spear in a 24 hour period.  The outdoor temperature determines how quickly the spears will shoot up.  Asparagus can also be found growing wild, many times being found in the same places as wild mushrooms and morels.

Our local market has been offering asparagus for .88¢ a pound, which means I get to make a soup!

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Creamy Asparagus Soup

The subtle flavor of tender asparagus is the star of the cream soup.

Course Soup

Cuisine French

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6

Author Christoph

Ingredients

• 2 pounds fresh asparagus
• 1 large onion, chopped
• 3 tablespoons unsalted butter
• 5 - 6 cups chicken stock, (or vegetable stock)
• ½ cup heavy cream
• ¼ teaspoon fresh lemon juice, or to taste

Instructions

• Cut tips from about 12 asparagus 1½ inches from top and reserve for garnish. Cut the remaining asparagus into 1/2-inch pieces.
• Cook onion with 2 tablespoons butter in a heavy 4-quart pot over moderately low heat, until translucent. Add asparagus pieces and dash of salt and pepper, sauté about 5 minutes.
• Add 5 cups chicken stock, cover and cook until asparagus until it is very tender, about 20 to 30 minutes.
• While the soup simmers, blanch reserved asparagus tips in lightly salted boiling water until just tender, 3 to 4 minutes, then drain. Shock tips in cold water to stop cooking and preserve color.
• Purée the soup in several small batches with an immersion blender or in a regular blender. Use caution if using a standard blender. Fill the blender no more than half full, and hold the lid on tight using a towel! Hot liquids will expand when blended.
• Strain liquid through a fine mesh sieve to remove any remaining fibers. Return soup to pan over medium heat . Stir in creme, then add more broth to thin soup to desired consistency.
• Bring soup to a boil and whisk in remaining tablespoon butter. Add lemon juice. Season with salt and pepper to taste. Garnish with asparagus tips.

Notes

This soup is also delicious as a cold dish!

Wild asparagus is usually discovered after the fern like fronds appear.  Hunters mark areas to return to in the spring in hopes of harvesting the fresh spears.