Soup's On.................

Another chilly day so let's grab that apron again and head to the kitchen - time to get the soup pot simmering.

Does this combo look a bit odd? Good old Granny Smiths sidling up to rustic parsnips! This unusual combination of fruit and vegetable gives this soup an exciting, slightly sweet flavor - and you get a good helping of healthy food at the same time. It's quick and simple and my version of another recipe from Cranks, that now sadly missed English vegetarian restaurant.

~ Parsnip & Apple Soup ~

Serves 4~6

3 Tbsp. Butter

1 large onion, finely chopped

3 medium-sized parsnips, scrubbed and chopped

2 medium-sized Granny Smith apples, peeled, cored and chopped

3 cups vegetable stock

3 Tbsp. chopped parsley

1/2 tsp. Herbes de Provence (mixed herbs)

3 cups milk

Sea Salt & Black Pepper

Dash of heavy cream to finish

Melt butter in large saucepan and saute vegs. and apple, stirring frequently, until onion is transparent, do not brown. Add stock and herbs, bring to a boil then reduce heat. Cover and simmer 30 minutes. Cool slightly, add milk. Blend with a stick blender in saucepan until smooth. Reheat to serving temperature - do not boil. Adjust seasoning to taste, adding freshly ground black pepper and salt. Serve in warmed bowls with a swirl of cream and sprinkle with more chopped parsley. Enjoy!

Hot Pots

hort, dark days of January and February bring cravings for a bowl of tasty, warming food. Somewhere between soups and stews, there are wholesome one-pot dishes of Winter vegetables and beans..............quite easy to prepare, and no mountains of dishes to do afterward, lovely!

This vegetarian hot pot includes Winter squash, rutabaga, carrots, white beans................warming and healthy on a cold evening. So get out your sharp knife and chopping block, tie on an apron and let's cook!

~~~ White Bean & Winter Squash Hot Pot~~~

To serve 4
2 cans of Cannellini beans (or use white Northern Beans)

2 Tbsp. olive oil

1 medium-sized onion, finely sliced

2 carrots, scrubbed and sliced

2 sticks of celery, finely sliced

1 small rutabaga (swede to the Brits), peeled and cut into small chunks

1-2 small fresh jalapeno peppers, de-seeded and finely chopped

1-1/2 pints vegetable stock

1 bay leaf

3" piece of cinnamon stick

6 stalks of fresh cilantro (coriander) with root if possible

Salt and freshly ground pepper

1 small acorn or butternut Winter squash, peeled, de-seeded and cut into small chunks

1/4 pint heavy cream

1-2 Tbsp. fresh mint, chopped

Heat oil in a large saucepan over medium-low heat. Cook onions, carrots, rutabaga and celery for 5 mins. Do not allow to brown. Add half the peppers and cook 2 mins. longer. Add the stock, bay leaf and cinnamon stick. Cut the stalks and any roots from the cilantro and chop, add to the pan, reserving leaves for later.

Bring to a boil, reduce heat, cover and simmer gently for 15 mins. Add the squash, stir and cook 10 mins., then add beans and cook another 5 mins. If still very liquid reduce it by boiling briskly for a few more minutes. Remove cinnamon stick and bay leaf. Taste and add more chili pepper and salt and pepper to taste. Add cream, stir and cook for a few minutes over low heat. Chop remaining cilantro leaves and add along with the mint and stir. Serve hot with crusty bread.

Follow a dish such as this with a salad, cheese or fresh fruit...........and of course a piece of deep, dark chocolate.

My dishes but not my dining room unfortunately ~ perhaps the perfect Italian dining room to enjoy a meal on a grey Winter's day.