3.Working in batches, purée soup in a food processor or blender. (You can also do this in the stoneware using an immersion blender.) Ladle into serving bowls and serve hot.
Make Ahead
This soup can be partially prepared before cooking. Complete Step 1, cover and refrigerate overnight or for up to 2 days. When you’re ready to cook, continue with Steps 2 and 3.
Tip
I provide a range of quantities for the ginger to suit individual tastes. If you find ginger a bit assertive, use the smaller amount. If you like its flavor, go for the larger quantity.
Soup à la Crécy
In French cooking, “crécy” is a term for certain dishes containing carrots. In my book, this soup, which may be thickened with potatoes or rice, is one of the tastiest. This classic soup makes a nice centerpiece for a light soup-and-salad dinner accompanied with dark rye bread. It also makes an elegant first course for a more sophisticated meal.
VEGAN FRIENDLY
MAKES 8 SERVINGS
•Works best in a large (minimum 5 quart) slow cooker
| 1 tbsp | olive oil | 15 mL |
| 2 | leeks, white part with just a bit of green, cleaned and thinly sliced (see Tips, below) | 2 |
| 4 cups | thinly sliced peeled carrots (about 1 lb/500 g) | 1 L |
| 2 tsp | dried thyme leaves, crumbled | 10 mL |
| 1 tsp | cracked black peppercorns | 5 mL |
| 2 | bay leaves | 2 |
| 6 cups | lower-salt vegetable or chicken broth | 1.5 L |
| ½ cup | brown rice (see Tips, below) | 125 mL |
| ½ cup | finely chopped parsley or snipped chives | 125 mL |
1.In a large skillet, heat oil over medium heat for 30 seconds. Add leeks and carrots and cook, stirring, until carrots are softened, about 7 minutes. Add thyme, peppercorns and bay leaves and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Add broth and stir well.
2.Stir in rice. Cover and cook on Low for 8 hours or on High for 4 hours, until carrots are tender. Discard bay leaves.
3.Working in batches, purée soup in a food processor or blender. (You can also do this in the stoneware using an immersion blender.) Ladle into individual serving bowls, garnish with parsley and serve hot.
Make Ahead
This dish can be partially prepared before it is cooked. Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, continue with the recipe.
Tips
To clean leeks: Fill a sink full of lukewarm water. Split the leeks in half lengthwise and submerge them in the water, swishing them around to remove all traces of dirt. Transfer to a colander and rinse thoroughly under cold water.
Store brown rice in the refrigerator or use it within a month of purchase. The bran layer contains oil, which, although healthy, becomes rancid when kept at room temperature for a long period.
Chestnut Soup
French in origin, this soup makes an elegant starter to any meal. In France, chestnut soup is often accentuated with a licorice-flavored herb such as chervil or tarragon. Here, I have added the Chinese spice star anise.
VEGAN FRIENDLY
MAKES 6 SERVINGS
•Works in slow cookers from 3½ to 6 quarts
| Garlic Croutons | ||
| 1 tbsp | olive oil | 15 mL |
| 2 | cloves garlic, minced | 2 |
| 1 | slice country-style bread, cut into ¼-inch (0.5 cm) cubes | 1 |
| 1 tbsp | olive oil | 15 mL |
| ⅓ cup | minced onion | 75 mL |
| 2 | carrots, peeled and diced | 2 |
| 2 | stalks celery, diced | 2 |
| 1 | whole star anise | 1 |
| ¼ tsp | freshly ground black pepper | 1 mL |
| 4 cups | Basic Vegetable Stock or Homemade Chicken Stock (see recipes, pages 38 and 39) or lower-salt broth | 1 L |
| 1 cup | unsweetened chestnut purée (see Tip, below) | 250 mL |
| 1 tbsp | chopped fresh tarragon, chervil or parsley | 15 mL |
| 1 tbsp | port wine, optional | 15 mL |
1.Garlic Croutons: In a skillet, heat oil over medium heat for 30 seconds. Add garlic and cook, stirring, for 1 minute. Add bread and cook, stirring, until golden, about 2 minutes. Drain on paper towel–lined plate. If not using immediately, transfer to an airtight container. Set aside until ready to use.
2.In a skillet, heat oil over medium heat for 30 seconds. Add onion, carrots and celery and cook, stirring, until softened, about 7 minutes. Add star anise and black pepper and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Stir in stock.
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