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Author: Edible Santa Fe

Spinach and Artichoke Soup

This soup is hearty and creamy, even though there’s not a lick of cream in it. A puree of artichokes and eggs are the secret, and the beauty of this soup is that you can substitute chopped frozen spinach instead of the chopped greens.Either way it’s ready in less than thirty minutes. It does require some attention so you don’t curdle the egg mixture when you pour into the hot soup, so plan on standing over the pot at the end to watch and stir for about 5 minutes. Serves 4 3 T. olive oil4 C. spinach or mixed spinach and chard (2 C. ifusing frozen spinach)4-6 C. chicken stock1/4 C. uncooked white rice1 14 oz. jar artichoke hearts2 T. lemon juice2 eggs1 t. salt1/2 t. pepper4 lemon wedges Heat olive oil in a large sauté pan and add the greens, stirring frequently, over medium heat until tender, 5 to 7 minutes. (If you substitute chopped frozen spinach, skip the sautéing part – just add the frozen spinach to the stock.) Pour the chicken stock into a stock pot, bring to a boil and add rice, turn down heat, and simmer, stirring every so often, for about 20 minutes or until rice is cooked. Remove the pot form the heat to cool, and spoon two large spoonfuls of rice into a separate bowl to cool. Puree the artichoke hearts,...

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Roasted Vegetable Soup

Roast a variety of fall vegetables for dinner, and make soup the next day. Use what you have – I love a variety, but any one, two or three of these vegetables could stand on their own as a soup. 1 lb. carrots, scrubbed1 lb. parsnips, scrubbed1 large sweet potato, peeled1 lb. turnips, scrubbed8 small potatoes8 shallots, skin off8 Jerusalem artichokes1 small hard squash, peeled and seeded3 T. good olive oil1 1/2 t. kosher salt1/2 t. freshly ground black pepper Preheat the oven to 425 degrees F, and line two sheet pans with parchment. Cut the carrots, parsnips, sweet potato, Jerusalem artichokes squash, and turnips into uniform chunks, around 2- inches each. All the vegetables will shrink while baking, so don’t cut them too small. If the potatoes and shallots are bigger than your chunks, cut them in half. Place all the vegetables in a single layer on 2 sheet pans. Drizzle with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender and start to brown, turning once with a metal spatula. The vegetables can be served hot or at room temperature, or – added to stock at this point. Start with 8 -10 cups of good stock, add the vegetables, a bouquet garni of parsley, fresh thyme and a clove or two of garlic, and simmer for 30...

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Carrot Soup

When I walk through the market in the fall and early winter – there seems to be an abundance of carrots right through early winter. Add a cooked potato or two to this, or even some roasted or steamed cauliflower. I like to puree it but keep it pretty chunky. 1 ¼ lb. carrots1 T. extra-virgin olive oil2 medium cloves garlic, minced1 large yellow onion or one fat leek, chopped3 C. or more of vegetable or chicken stockjuice of 1/2 a lemonsalt to taste Optional Toppings: Crème fraiche, sour cream, or Greek yogurt, spicy garlic oil, chili oil or toasted sesame oil to drizzle, toasted pine nuts, chopped scallions, crispy fried shallots, chopped chives… Clean your carrots, and cut them into 1-inch chunks and set aside. Heat the olive oil in a large, heavy soup pot over medium heat. Add garlic and onions and sauté until the onions are translucent. Add the stock and carrots and bring to a simmer. Simmer for 20 to 30 minutes, or until the carrots are just tender. Let soup cool for a few minutes. Puree with a hand blender or in a blender, then stir in the lemon juice, and then salt to taste. The salt is the key here, salt is a flavor enhancer and you want the flavor to be bright, so add a pinch and taste, add a pinch and...

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Squash and Apple Soup

2 T. unsalted butter2 T. olive oil4 C. chopped yellow onions (2-3 large onions)2 T. mild curry powder2 large butternut squash6 apples2 t. salt1/2 t. freshly ground black pepper3-4 C. chicken or vegetable stock2 C. fresh apple cider2 T. toasted pecans, coarsely choppedCrème fraiche2 T. chopped apple Heat the butter, olive oil, onions, and curry powder in a large stockpot over low heat for 10 to 15 minutes, until the onions are translucent. Stir occasionally, scraping the bottom of the pot. Cut the squash in half, remove the seeds, and peel. Cut the squash into chunks. Peel and halve the apples, scoop out the core, and cut into chunks. Bring two cups of stock to a boil in a large stockpot. Add the squash, apples, salt, and pepper. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Turn off the heat and cool the soup, then process coarsely in a blender or food processor. Pour the soup back into the pot, and add the cider and a little more stock, the soup should be a little sweet and thick, so add the remaining stock accordingly. Reheat the soup, and add salt and pepper to taste. Pour soup into bowls and top with a dollop of crème fraiche, a teaspoon of chopped apple, and a teaspoon...

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Garlic Soup

My sister doesn’t really care for cooking, but she does like good food. This is one of her favorite soups, which she often whips up on a weeknight and pairs with a toasted sandwich of some sort. You can roast the garlic the night before and refrigerate – which means you can have this soup ready in less than a half hour.

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