jénoise's soup page

• 1 tablespoon butter
• 1 1/2 cups chopped onions
• 1 bunch carrots, peeled and roughly chopped
• 1 large russet potato
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• pinch of crushed red pepper
• 2 cups canned chicken broth
• 2 cups water
• 1 cup plain non-fat yogurt
• 1/4 cup cilantro, chopped
• salt and pepper, to taste

Melt butter in a heavy large pan over medium heat. Add onions and sauté until soft. Add carrots, potato, and spices; continue cooking 1-2 minutes. Add broth and water; bring to a boil. Reduce the heat to low, cover and simmer until vegetables are tender (about 20 minutes).

Combine yogurt and cilantro in blender and puree. Transfer to a small bowl.

Puree soup in batches in a blender. Return to pan to reheat and season with salt and pepper. Ladle warm soup into to warm soup bowls and garnish with a swirl of cilantro-yogurt.

potato, leek, and fennel soup

• 1 medium leek, white and light green part only
• 1 medium fennel bulb, reserve the greens
• 1 tablespoon butter
• 1 large russet potato
• 2 cups chicken stock (or water)
• 3/4 cups skim milk
• 2 tablespoons reserved fennel greens, rough chopped
• 2 tablespoons fresh chives, cut in 1" lengths
• salt and pepper, to taste

wash leek by cutting from (not through) root to end. this will look like a fan. put under cool running water to remove any sand. remove any excess water and cut into approximate 1/2" pieces. cut fennel in half and remove core. cut each fennel half into quarters and chop into 1/2" pieces.

in a stock pot, melt butter and add leek and fennel. on medium-low heat and covered, sweat this mixture until soft (about 8 minutes). peel and cut potato into 1" chunks add to pot. cover with chicken stock (or water) and bring to a simmer, cover and cook for about 15 minutes. puree mixture vegetable mixture and bring back to pot. add milk, fennel greens and chives and bring a simmer. season to taste with salt and pepper. serve immediately or cool and store in the refrigerator.