This is one of our favorite soups and I’ve made it every fall for nearly 20 years. It is from Mollie Katzen’s wonderful book Still Life With Menu (page 76 – or in my copy, just turn to the most stained page.) I highly recommend it. It wouldn’t be fall here without it.
This is the first dish I made that I liked Brussels sprouts in! (If you are incredulous about that, try it and see; I initially couldn’t believe it either!) The ingredients are not only lovely and delicious, but good for you. Make it and start a tradition of your own.
Autumn Vegetable Soup
2 tablespoons of butter
1 1/2 cup chopped leeks
1 1/2 cup quartered Brussels sprouts
1 large carrot chopped
1 stalk of celery chopped
1 large potato chopped
1 cup peeled chopped acorn or butternut squash
3/4 teaspoon salt
freshly ground black pepper to taste
cayenne to taste (but not too much!)
2 large crushed garlic cloves
3 cups stock or water
1 cup spinach (Mollie uses Swiss chard or collard greens)
1 large firm tomato chopped
1 bell pepper chopped
1 1/2 teaspoons dried dill
1/2 teaspoon marjoram
1/2 teaspoon basil
2 teaspoons soy sauce
1 tablespoon lemon juice
1/2 cup of sour cream or yogurt (optional)
sunflower seeds (for garnish)
minced fresh parsley (for garnish)
- In a large pot cook the first 11 ingredients over moderate heat (covered) for 10-15 minutes, stirring intermittently.
- Add stock or water. Bring to boil, lower to a simmer. Cover and let cook slowly until everything is tender (20 minutes)
- Add spinach (or greens) tomato chunks, and chopped bell pepper. Simmer 5 more minutes.
- Add herbs, soy sauce, and lemon juice and continue to simmer another 5 minutes.
- If you choose to add in the sour cream or yogurt, stir in just before serving. Garnish each bowl with sunflower seeds and parsley.
Yields 6 servings.