Soups from the Garden and Farmers’ Markets

ROASTED GARLIC ZUCCHINI SOUP

For garlic lovers everywhere! Prepare an extra head of roasted garlic. Its soft caramelized cloves are simply irresistible spread on bread as an accompaniment to this soup. Better yet, pop whole roasted cloves straight into the bowls before filling with soup. The Bais Yaakov Cookbook: 200 Original Rrecipes to Uplift and Enhance your Shabbos, Yom Tov, and Everyday Table” (distributed by Feldheim). Mouthwatering color photos, lots of hints, tips and holiday suggestions.

1 head of garlic

2 tablespoons olive oil, plus more for drizzling

5 leeks, sliced in half lengthwise, cleaned from any dirt, and sliced thinly

4-5 large white onions, diced large

6 zucchini, peeled and diced large

2 quarts (8 cups) water

1/4 cup chicken soup mix

1/4 cup vegetable soup mix

1 – 2 tablespoons kosher salt (optional in place of soup mix)

Preheat oven to 350° F. Slice off the top of the head of garlic, just enough that the actual cloves are peeking out. Place the bulb on a piece of aluminum foil. Drizzle olive oil over the garlic and seal the foil. Place sealed garlic in baking pan, to avoid leaking, and roast for 1 hour.

While garlic is roasting, place 2 tablespoons olive oil in a 6-quart pot over medium heat. Add leeks and onions; sauté until golden brown. Browning longer will create a deeper flavor. Add zucchini to the pot. Add water, chicken soup mix, and vegetable soup mix (or salt). Bring to a boil and cover.

Reduce heat, and simmer on low for 45 minutes. Remove the garlic from the oven and allow to cool. Pop out cloves directly into soup. Transfer soup to a blender and puree until smooth or use an immersion blender directly into the pot. Serve hot.

If there are leftovers, when reheating the soup, heat on low flame, just until warm. 

Serves 6.

CORN CHOWDER WITH POTATOES, POBLANOS AND SMOKED GOUDA

The smoked Gouda is used instead of smoked bacon in this soup. If possible, use organic potatoes and leave the skins on them for extra flavor and a more rustic feel. From 50 Simple Soups for the Slow Cooker by Lynn Alley (Andrews McMeel Publishing)

4 tablespoons butter or ghee (Indian market or possibly supermarket)

1 medium onion, chopped

1 pound small potatoes, sliced

1 bay leaf

4 sprigs fresh thyme

6 cups water

4 cups fresh or frozen  corn

2 Poblano chiles, roasted, peeled, and diced, or a 4-ounce can diced roasted chilies

1 cup half-and-half

1 cup grated smoked  cheddar or Gouda cheese, divided plus 1/4 cup grated smoked cheddar or Gouda cheese

Salt (preferably smoked)

Chopped chives, for garnishing

In a large sauté pan, melt butter over medium heat and sauté onion for about 10 minutes, or until lightly browned. Transfer to a 7-quart slow cooker and add potatoes, bay leaf, thyme, and water. Cover and cook on low for about 4 hours, or until potatoes are tender.

Mash some of the potatoes against the inside of the cooker or use a handheld immersion blender to puree a small amount of potato and thicken the soup slightly.

Add corn, chiles, half-and-half and 3/4 cup of the cheddar. Add salt to taste and continue cooking for 20 to 30 minutes, or just until all ingredients are hot. Ladle soup into bowls, garnish each with remaining cheese and chopped chives. 

Serves 4 to 6.

For more recipes or details about Sheilah, visit www.cookingwithsheilah.com.

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