The sunchoke, an iron-rich tuber that looks a bit like gingerroot, takes center stage in this sweet, mellow soup, which was featured on The French Laundry’s vegetarian tasting menu last May. Pickled radishes and homemade croutons add satisfying crunch.
French Soups & Stews
In hospitals throughout France, meals always begin with potage, a blended vegetable soup of leeks, carrots, and potatoes. We’ve jazzed up the mild flavor with a quick pesto sauce that gets stirred in before serving.
Kitty Ellyson, a psychotherapist from Portland, Maine, modeled her velvety soup after a dish she tried at a roadside restaurant in France. “They served it warm, not hot, in beautiful little glasses. You could either sip it or use a teensy spoon,” she says. “The first thing I did when we got home was to try to re-create it.”
Vadouvan, a French-Indian spice blend similar to curry powder or garam masala, is used here to season a thick, satisfying protein- and folate-packed lentil soup.
Channel your inner Julia Child to make this classic French dish sans veal, the meat that’s usually used. The cream sauce is made with a flavorful cooking broth and a roux, then finished with a little soy creamer. For a more traditional recipe that uses dairy, replace the margarine with butter and finish the sauce with heavy cream. Serve over rice or pasta.
“Muir Glen Organic Fire Roasted Tomatoes aren’t tinny-tasting like some canned varieties,” says Beverly Lynn Bennett, author of Vegan Bites and The Complete Idiot's Guide to Vegan Cooking. Fire roasted over natural hardwood, they have a sweet, smoky flavor that's great in soup.