It’s November, the month when Daylight Saving Time ends and most of the U.S. and Canada turn the clocks back one hour and resume Standard Time (in Ireland the clocks went back on October 26). The idea of DST dates back over a century, originally introduced to make better use of daylight during the warmer months. By shifting an hour of sunlight from the morning to the evening, people could enjoy more daylight after work and save on energy costs. But come fall, the days get shorter, and that extra evening light isn’t as useful. Hence, we “fall back,” returning to Standard Time to make mornings a little brighter.
I will not debate the merits of clock-changing or argue that the practice should be brought to an end. Instead, I suggest you make the soup pot a permanent fixture on your stove top and enjoy not only the weather that comes not only with the time change, but also with the bounty of autumn vegetables to fill the pot. Try butternut squash with apples, cauliflower with blue cheese, and this yummy combination of root vegetables with red lentils.
ROOT VEGETABLE & RED LENTIL SOUP
Serves 4 to 6
This colorful, hearty soup comes from the kitchens of Avoca, one of the most well-known craft stores/food markets in Ireland. The soup fuses the flavors of traditional root vegetables with the punch of chili, ginger, and red lentils. Serve it brown bread or a crusty baguette.
2 tablespoons butter
1 large onion, chopped
2 celery stalks, chopped
3 carrots, chopped
1 parsnip, chopped
1 small sweet potato, peeled and cut into 1 1/2-inch pieces
1/2 butternut squash, peeled and cut into 1 1/2-inch pieces
1/2 small chilli, deseeded (optional)
1/2-inch piece fresh ginger, peeled and chopped
5 cups canned low-sodium vegetable broth, plus more if needed
1 spring fresh thyme, plus more for garnish
6 ounces red lentils, rinsed
2 to 3 tablespoons heavy (whipping) cream, plus more for serving
Salt
Ground black pepper
Chopped fresh flat-leaf parsley, for garnish
1. In a large saucepan over medium heat, melt the butter. Add the onions and celery; cook for 3 to 5 minutes, or until soft but browned. Add the carrots, parsnip, sweet potato, squash, chili (if using), and ginger. Cook, stirring occasionally, for 5 to 8 minutes, or until the vegetables begin to soften.
2. Add the broth and thyme. Cook, covered, for about 30 minutes, or until the vegetables are tender. Add the lentils; cook for 8 to 10 minutes longer, or until the lentils are cooked through. Remove from heat; let cool for 10 to 15 minutes.
3. Working in batches, transfer the soup to a food processor or blender; purée until smooth (or purée in the pot with an immersion blender). Return the soup to simmer; thin with additional stock, if needed. Stir in the cream. Season with salt and pepper. Simmer until heated through.
4. To serve, ladle the soup into bowls; swirl in additional cream, if desired. Garnish with parsley.
BUTTERNUT SQUASH AND APPLE SOUP
Serves 8 to 10
Two autumn classics combine in this savory-sweet soup.
5 tablespoons butter
1 medium butternut squash, cut into 1/2-inch pieces
1 leek (white part only), chopped
1 small carrot, peeled and chopped
1 celery stalk, chopped
2 Granny Smith apples, peeled, cored, and chopped
1 1/2 teaspoon dried thyme
1/2 teaspoon dried sage leaves
4 cups homemade chicken stock or canned low-salt chicken broth
1 cup apple cider
Salt
Ground black pepper
1/2 cup heavy (whipping) cream
Chopped fresh chives, for garnish
Croutons, for garnish
1. In a large saucepan over medium heat, melt the butter. Add the squash, leeks, carrot, and celery. Cook for 12 to 15 minutes, or until the vegetables are soft but not browned. Stir in the apples, thyme, and sage.
2. Add the stock and cider; bring to a boil. Reduce the heat to medium-low; cover. Simmer for about 30 minutes, stirring occasionally, or until the vegetables are tender. Let cool.
3. Working in batches, transfer the soup to a food processor or blender (or use an immersion blender); process until smooth. (May be prepared to this point 1 day ahead). Return the soup to the saucepan. Bring to simmer; stir in cream. Season with salt and pepper.
4. To serve, ladle the soup into bowls; sprinkle with chives and croutons.
CAULIFLOWER AND CASHEL BLUE CHEESE SOUP
Serves 4
Mark Twain said, “Cauliflower is nothing but cabbage with a college education!”
Indeed, it is a member of the cabbage family and can be found white, green or purple. For this recipe, use the white, which pairs nicely in color and flavor with Cashel Blue cheese from Tipperary.
3 tablespoons unsalted butter
1 medium onion, peeled and finely chopped
1 large potato, diced
1/2 head cauliflower, cut into 1-inch florets
2 cups chicken stock or canned low-salt chicken broth
1 cup plus 2 tablespoons milk
1 teaspoon cornstarch
2 ounces crumbled Cashel Blue cheese, plus additional for garnish
1/2 cup half and half
Ground black pepper
Croutons, for garnish (optional)
1. In a large saucepan over medium heat, melt the butter. Stir in the onion, potato, and cauliflower. Cook, stirring occasionally, for 8 to 10 minutes, or until onion and potato are soft but not browned. Add broth and 1 cup milk. Reduce heat to simmer; cook, covered, for 20 to 25 minutes, or until cauliflower is tender. Remove from heat; let cool for 5 minutes.
2. Working in batches, transfer the soup to a food processor or blender; purée until smooth. (Or, purée in the pot with an immersion blender.) Return the mixture to a clean saucepan; bring to a simmer. Combine the cornstarch and remaining 2 tablespoons milk in a small bowl; whisk until the cornstarch is dissolved. Whisk into the soup. Simmer for 1 to 2 minutes, or until the soup is thickened.
3. Add the Cashel Blue, half and half, and pepper; cook for 1 to 2 minutes, or until the cheese is melted and soup is smooth.
4. To serve, ladle the soup into 4 bowls; sprinkle with additional crumbled cheese and croutons, if using.
Margaret Johnson’s “Recipes” page expands to “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order a signed cookbook, visit her website here.
