Worries Go Down Better With Soup - Harvest Cream Soup

A friend stopped by for a coffee, stayed a while, and fortunately we had some harvest cream soup to fill up our bellies with steaming hot vitamins before we had to send him back out in the cold. This soup is amazing, great presentation and creative blend of flavors!

HARVEST CREAM SOUP

1 onion

1 stalk celery

1 leek

2 cloves garlic

1 large bulb celery root

4 cups milk

1 tsp (càc) olive oil

1 fresh lemon

salt

pepper

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CHESTNUT PURÉE

2 shallots

2 cloves garlic

1 sprig thyme

12 chestnuts

salt

pepper

2 cups water

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GARNISH

1 slice of celery root

1/2 carrot

1/2 turnip

2 chestnuts

Dice the vegetables. Crush the garlic. Sweat the first four ingredients with a bit of olive oil at a low temperature so that they get soft but not brown. Add celery root and sweat for 4 minutes. Season with salt and pepper.

Add milk and then add water to cover, and simmer for 45 to 50 minutes.

Puree the mixture in a blender with 1 teaspoon olive oil and the juice from the lemon. Strain through a fine mesh strainer.

To prepare the chestnut puree, peel and chop the chestnuts. Crush the garlic. Saute shallots, garlic, thyme and chestnuts over medium heat for 1 minute. Season with salt and pepper to taste. Add water and simmer until tender. Puree the mixture in a blender, adding water to adjust consistency.

For the vegetable garnish, dice the veggies, and cook them slowly in olive oil until they're tender.

Serve even portions of cream soup into 8 bowls, swirl a spoonful of chestnut puree into each bowl. Garnish and serve.

Let it Snow, Let it Snow, Let it Snow - Winter Stew

When the weather outside is frightful and the chill in the air urges me to walk more briskly from place to place in hopes of returning home to a piping hot bowl of home-sweet-home.

My recipe must serve 6 people, but with two of us at the house you can be sure that the house will smell like this stew for nearly a week at a time. I just leave the pot on the stove in front the window that has a very strong draft. When I'm not using the kitchen the temperature drops rapidly, comparable to refrigeration. Then all I have to do when I come home is fire up the stove and presto, the house smells lovely and warmth fills our stomachs. Now, if only I had a fireplace...

This is going to be my new favorite repeat recipe. It's heart healthy, but it keeps it's secret well. It's packed full of savory chunks of goodness, and whole grains. It's low in sugar and salt. You can add just as much spice as you like.

Winter Stew

2 tsp (càc) olive oil
1 cup chopped onion
1 leek
1/2 tsp (càc) ground coriander
1/2 tsp (càc) cumin seeds
1/4 tsp (càc) ground red pepper
1 clove garlic, minced

3 2/3 cups vegetable stock

3/4 tsp (càc) salt

1 tbsp (càs) harissa (North African hot sauce) or 1 1/2 tsp (càc) tomato paste if you don't like spicy

1/2 butternut squash
3 carrots
1 large potato
2 large turnips
1 can chickpeas (garbanzo beans), drained

1/4 cup chopped fresh flat-leaf parsley
1 1/3 cups uncooked couscous grains
1 fresh lemon

Heat oil in a large saucepan over medium-high heat. Clean and chop the onion and leek; sauté 5 minutes. Click here for an easy way to clean leeks. Add coriander, cumin, red pepper and garlic; cook 1 minute, stirring constantly.

Prepare your vegetables in large 3/4 inch cubes. Add the vegetable stock and the chunky vegetables and chic peas; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

When you are ready to serve the stew, stir in the parsley and couscous. Let the couscous fluff for 5 minutes before serving in bowls with lemon wedges.

Nutritional information per serving (serving size: 3/4 cup squash mixture, 1/2 cup couscous, and 1 lemon wedge): calories: 264; fat: 2.3 grams (saturated 0.3 grams, monounsaturated 1 gram, polyunsaturated 0.6 gram); protein: 8.3 grams; carbohydrate: 54.5 grams; fiber: 7.5 grams; cholesterol: 0 milligrams; iron: 2.4 milligrams; sodium: 425 milligrams; calcium: 92 milligrams.