Soup season

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OK, so it’s officially cold in New York. As a result, lately, I’ve been all about making homemade soups. If I make a large enough batch, it’s enough to get us through the week (and maybe a couple of lunches, too). Here, three recent—and delicious—recipes we’ve tried:

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1. Potato Leek Soup. This one is a staple and probably the only recipe I know by heart. But here’s the beauty of it: It’s got six total ingredients. (I swear, those are the best kinds of meals.) Basically, you need 6 leeks, 4 tablespoons of butter, 4 cups diced potatoes, chicken broth and nutmeg and cayenne pepper to season it when it’s done. I can’t find the exact recipe online, but this variation should do.

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2. Jerusalem Artichoke Soup. Commonly referred to as “sunchoke” soup, this recipe has a delicious texture and flavor. Tastes great with a side of Brussels sprouts. Yum.

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3. Soupe au Pistou. The hardest part with this soup is making the pistou. A mortar and pestle worked better for us than our blender since it allowed us to grind the basil so that it was really fine.

What new recipes are you trying this month?

(Image 1, 2, 3, 4)