Soup’s On!

If you feel you’ve indulged a bit too much on foie gras, truffles, rich entrées and sweets during the holidays, try Lydie Marshall’s all-green, vegetable “Day After” soup. According to Lydie, it’s also good if you feel a cold coming on. The vitamins in the vegetables are a natural boost to your immune system.

The textured Jerusalem Artichoke Soup has a unique, rich taste only Jerusalem artichokes can add. Any other vegetable simply can’t match it. It’s perfect as a starter for a dinner party and equally good for lunch with an apple, or pear.

Dried mushrooms add a depth of flavor to hearty barley soup, making it especially welcome on a cold winter’s evening with hot crusty bread, or crackers.

Bon appétit!

Lydie’s “Day After” Soup(About 6 cups)2 large leeks, including light green leaves

1/2 pound zucchini

2 generous quarts green lettuces (romaine or escarole), with ribs

1 bunch flat-leaf parsley, with stems

2 quarts water

2 cups good-quality chicken stockOptional:Dollop of butter

Freshly grated Parmesan cheese, to tasteTo prepare:Cut off leek roots and dark green tops.

Discard roots and tops.

Split the white/pale green part in half, lengthwise.

Wash under cold running water.

Coarsely chop the leeks.

Place in a large stockpot.

Split zucchini into quarters, lengthwise.

Cut crosswise into 1-inch cubes.

Add to the pot.

Stack the salad leaves together.

Thinly slice leaves.

Add to the pot.

Chop parsley leaves with their stems.

Add to the pot.

Season with salt and pepper, to taste.

Add water.

Add stock.

Cover.

Bring to a boil.

Reduce heat.

Simmer gently, with the lid ajar, for 30 minutes.

Remove from heat.

Cool slightly.

Purée with an immersion blender, or food processor.

Thin with chicken stock, or water, if necessary.

Taste and adjust the seasonings.

Bring to a simmer.

Transfer to warm soup bowls.

Add a dollop of butter, if desired, and a pinch of freshly grated Parmesan cheese.

Serve at once.Jerusalem Artichoke Soup(4 to 6 servings)1 tablespoon butter

1 tablespoon olive oil

1 large onion, chopped

1 small head celery root, peeled and diced

3 cups Jerusalem artichokes, peeled and sliced

1 teaspoon thyme

5 cups good-quality chicken, or vegetable, stock

Juice of 2 lemons

Sea salt and freshly ground black pepper

1 bunch scallions, chopped, for garnishTo prepare:Add butter and oil to a large stockpot over medium heat.

Add onion and celery root.

Sauté, until the vegetables are softened, but not browned, about 5 minutes.

Peel artichokes with a small paring knife to remove the brown peel.

Cut into slices.

Add to a bowl of cold water and lemon juice immediately.

Soak, until ready to use, and drain well.

Add artichokes, thyme and stock to the pot.

Raise heat.

Bring to a boil.

Reduce heat.

Simmer, until artichokes are very soft, about 20 minutes.

Purée mixture with an immersion blender, or food processor, until very smooth.

Rinse the pot.

Return purée to the pot.

Add water, or more stock, to thin to desired consistency.

Reheat over medium heat, until steaming hot, stirring often.

Taste and adjust the seasonings,

Stir lemon juice, salt and pepper into the soup, as needed.

Ladle into warm soup bowls.

Garnish with scallions.

Serve at once.Wild Mushroom 
And Barley Soup(4 to 6 servings)1 ounce mixed dried mushrooms (porcini, morels, shiitake, oyster, cremini, etc.)

1 quart water, for soaking

1 tablespoon unsalted butter

1 tablespoon extra virgin olive oil

1 large onion, finely chopped

1 stalk celery with leaves, finely diced

1 large carrot, peeled and finely diced

1/4 cup dry sherry

2 cups good-quality chicken or vegetable stock

1/4 cup pearled barley

2 teaspoons fresh thyme, chopped

Sea salt and freshly ground black pepper, to tasteTo prepare:Bring a quart of water to a boil in a saucepan over high heat.

Add dried mushrooms.

Stir well.

Cover tightly.

Let stand at least 20 minutes, or until mushrooms are soft.

Strain the liquid through a sieve lined with a damp linen tea towel and set over a bowl.

Reserve both the broth and mushrooms.

Rinse mushrooms to remove any grit and sand.

Pat them dry with paper towels.

Chop mushrooms.

Melt butter and oil in a large stockpot over medium heat.

Add onion.

Sauté, until onion begins to soften, about 2 minutes.

Reduce heat.

Cook onion, stirring often, until caramelized, about 20 minutes.

Increase heat to medium.

Stir in celery and carrot.

Sauté, until tender, about 5 minutes.

Add reserved chopped mushrooms.

Cook, stirring constantly, about 2 minutes.

Add sherry.

Stir, scraping up browned bits stuck to the bottom of the pan.

Raise heat.

Boil, until almost all liquid is evaporated.

Stir reserved mushroom cooking liquid, chicken stock and barley into the vegetables.

Bring to a boil.

Reduce heat to low.

Cover.

Simmer, until the barley is tender, about 30 minutes.

Add thyme.

Season with salt and pepper.

Taste and adjust the seasonings.Ladle into warmed soup bowls.

Serve at once.