Wednesday, December 1, 2010

The Soup du Soleil

A sunny fragrant vegetable soup which will fill your kitchen with the warmth of southern France on a chilly winter day.

1 T. of the greenest olive oil.
1 T. of the sweetest butter
1 medium yellow onion, chopped
2 cups of the brightest orange chopped carrots
1 1/2 cups parsnips, chopped
2 cups of lush orange butternut squash cubed skin and seeds removed
Approximately 4 cups of good quality vegetable stock or chicken stock.
One juicy lemon Sea salt and freshly ground fresh pepper

1 1/2 t. olive oil
1/2 garlic clove, minced
3 T. chopped parsley and cilantro a pinch of the finest quality sweet paprika

In a large pan heat the oil and butter until melted. Add the onion and sauté for about 3 or 4 minutes until soft. Add the carrots, parsnips and squash and stir well. Cover and cook on a low heat for approx. 5 minutes. Add the stock and then simmer for approx. 40 minutes until all the vegetables are soft.

When cool puree in a food processor until smooth.  Pour back into the pan and reheat. You can add a bit of water if it is too thick.

For the garnish: Heat oil in a small pan. Add, the garlic and herbs and sauté for 1 minute. Add the paprika and sit into the mixture.   Add lemon juice to taste and then pour into bowls. Then swirl a spoonful of the herb mixture into each bowl and serve.

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