Asparagus & Leek Soup

I'll be the first to admit that I don't really like a lot of vegetables. Soups are one of my favorite ways to incorporate a lot of different ones, and I don't have to like all of them because the flavors blend together and cover up whichever vegetables I don't like. Soups are also the perfect winter food because they are so warm and comforting.

This particular soup is packed with healthy vegetables and not much else. You can even make it vegetarian and vegan if you use vegetable stock instead of chicken stock and a bit more oil instead of the butter. The fresh thyme adds a mellow herbiness and depth of flavor, and it complements the leeks and asparagus perfectly. The spinach is there for flavor, vitamins, and color, so you can definitely add more if you so desire. I also throw in some potatoes to thicken the soup and make it velvety and rich without using cream. It doesn't take too many potatoes to do this, but it is a crucial component in layering flavors and capturing the ideal texture.

You wouldn't normally expect leeks and asparagus to pair well together, but they do in this soup. It's the best thing to warm you up on a cold day, and it's healthy, too, so make it often and eat as much as you want!

1 T Olive Oil
2 T Butter
2 Leeks, Washed and White & Light Green Parts Chopped
4 Cloves Garlic, Crushed
1/2 lb Asparagus, Chopped
1/4 lb Yukon Gold Potatoes, Peeled & Diced
3/4 Cup Chopped Fresh Spinach
4 Cups Chicken or Vegetable Stock
2 tsp Fresh Thyme Leaves
1 tsp Garlic Powder
1 tsp Onion Powder
1/4 tsp Oregano

Heat the olive oil and butter in a large pot or dutch oven. Add the leeks and sauté until softened. Add the garlic and cook until fragrant. Season with salt and pepper. Stir in the asparagus, potato, and spinach; cook until the asparagus softens. Stir in the vegetable stock, thyme, garlic powder, onion powder, and oregano.

Simmer for 20 minutes or until the potatoes are soft. Blend until smooth.

Makes 4 Servings
Recipe Adapted from www.veggieful.com

Latkes

Honestly, I've already eaten my fair share of latkes. The little nuggets of potatoes are both creamy and crispy, and Hannukah is the best excuse to eat them. I've been inhaling them for a few weeks already, but it is finally socially acceptable to eat plates and plates of them. This recipe is unbelievably easy to make, so you will never use a box mix again! You simply peel and shred some potatoes, drain off the liquid, mix them with onions, eggs, and some matzo meal to bind the mixture, and fry to your heart's content. It is Hannukah, after all, so don't even bother trying to bake these. You have to fry latkes; one of the main rules of eating during Hannukah is to fry as much as possible to remember the oil that lasted for 8 days. This is one of my favorite holiday recipes, and I know that it will soon become one of yours, too.

2 lbs Russet or Yukon Gold Potatoes, Peeled
1 Medium Yellow Onion, Quartered
1 Egg
1/4 Cup Matzo Meal
1 1/2 tsp Salt
Oil, for Frying

Grate the potatoes. Place in a clean towel over a medium bowl and squeeze to drain the water.
Using a food processor, pulse half the potatoes and onions until mostly smooth. Place in a large bowl and add the remaining potatoes. Combine the egg, matzo meal, and salt. Add to the potatoes and mix until cohesive.

Heat some oil in a large skillet. Press the potato mixture into small patties and fry until golden and cooked through.

Recipe Adapted from Cook's Illustrated

Roasted Tomato Soup

Remember those cans of tomato soup that your mom would crack open and serve with a hot, buttery grilled cheese? This is just like that meal, but even better. I slow roast my tomatoes to develop their flavor and add notes of caramel, and then I add a variety of Italian herbs and spices. There really isn't much that makes this unhealthy, so it is perfectly fine if you indulge on seconds or thirds.

I start by taking an obscene amount of tomatoes and roasting them. Sure, fire-roasted ones are delicious, but roasting at 300 degrees brings out the natural sweetness and draws out the moisture without leaving a charred aftertaste. To add even more tomato flavor, I add a whole can of tomato paste. Well, a whole can may not look like much since, if you've ever seen a can of tomato paste, they are smaller than my palm. However, tomato paste is twice as concentrated as tomato puree, so one can is just enough to add a deep crimson color and robust taste.

I like to add some Italian flair to the soup by adding in a handful of fresh basil and thyme, blended with plenty of fresh garlic, balsamic vinegar, and some dried herbs. You can adjust the proportions and amount of spice to fit your taste. I also add a splash of lemon juice for a bit of acid to break up the richness, and I thin the whole mixture with chicken stock (or vegetable broth if you are vegan or vegetarian) and a bit of red wine.

If you want to make the soup look pretty and presentable, the deep scarlet hue will certainly suffice. I also like to garnish it with some fresh herbs, like leftover basil or thyme leaves, or even some homemade croutons. They couldn't be easier to make! Just cube some bread (day-old works well), toss it in some olive oil and garlic, and bake at 375F for a few minutes until golden and crisp. If you sprinkle some Parmesan or provolone on top, it will be just like those grilled cheese sandwiches and tomato soup. There is no way to mess up that combination, but this is one of the best ways to enjoy it!

4 lbs Tomatoes
1 Yellow Onion, Diced
4 Cloves Garlic, Minced
1/3 Cup Red Wine
2 Cups Chicken Stock or Vegetable Broth
1 T Balsamic Vinegar
1 6oz Can Tomato Paste
2 tsp Lemon Juice
1/3 Cup Chiffonaded Basil
1 T Fresh Thyme
1/2-1 tsp Cayenne
1 tsp Garlic Powder
1 tsp Onion Powder
3/4 tsp Oregano

Heat oven to 300F.

Cut the tomatoes in half. Spread on a cookie tray, cut-side up, and drizzle with olive oil. Season with salt and pepper. Roast for 3 hours or until shriveled.

Heat some olive oil in a large pot over medium heat. Add the onion and cook until translucent. Stir in the garlic, season with salt and pepper, and cook for another 2 minutes.

Stir in the roasted tomatoes, lemon juice, thyme, and basil. Cook for 5 minutes. Add the tomato paste, wine, and balsamic vinegar, then stir in the chicken stock, cayenne, garlic powder, onion powder, and oregano.

Bring to a boil, reduce heat, and simmer for 30 minutes. Cool, then puree. Season with salt and pepper.

Serves 4-6
Recipe Adapted from www.forknifeswoon.com