Soup Weather Means Soup Recipes!

NEW LEAF

Vegetarian recipes from recently released cookbooks:

"New England Soup Factory Cookbook," by Marjorie Druker and Clara Silverstein (Thomas Nelson, 2007)

You might be tempted to assume, from the title of this collection, that it will be stuffed to the gills with seafood bisques and chowders. But don't turn your nose up at it yet: The authors take great care to include a chunky vegetable-only selection. Marjorie Druker, the soup mistress, exercises her creativity with a whole range of soups, including those inspired by specific dishes. The recipe below was inspired by Greek spanakopita. There are also mouth-watering versions of eggplant Parmesan and vegetarian chili to keep you warm on cold winter nights. Time to spice up the soup pot!

— Evelyn Shih

* Spinach, feta cheese and toasted pine nut soup

3 tablespoons butter

4 whole cloves garlic, peeled

1 large Spanish onion, peeled and diced

3 ribs celery, diced

4 large Yukon gold potatoes, peeled and cut into chunks

6 cups vegetable stock

1 cup white wine

½ teaspoon ground nutmeg

2 pounds fresh spinach leaves

2 cups light cream

1 cup crumbled feta cheese (save ¼ cup for garnish)

¼ cup pine nuts toasted (save a few for garnish)

Kosher salt and freshly ground black pepper to taste

In a stockpot, melt the butter over medium-high heat. Add the garlic, onion and celery. Sauté for 5 minutes. Add the potatoes and sauté for an additional 5 minutes. Add the stock and wine. Bring to a boil.

Reduce heat to medium and simmer until the potatoes are tender, 30 to 35 minutes. Add the nutmeg and spinach. Stir until the spinach wilts into the soup. Remove from the heat.

Purée the soup in the pot using a hand blender, or in batches with a regular blender, until smooth. Stir in the cream, cheese, pine nuts, salt and pepper. Return the pot to the stove and simmer an additional 5 minutes. Garnish each serving with crumbled feta cheese and a few toasted pine nuts.

Servings: 10.