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1 tablespoon whole-grain mustard

2 tablespoons apple cider vinegar

2 tablespoons extra-virgin olive oil

Whisk together the molasses, both mustards, vinegar, and oil. Serve immediately, or store in the refrigerator in an airtight container for up to 1 month.

Maple-Balsamic Vinaigrette

Makes 1/3 cup

This is my house dressing, the one I make most often throughout all the seasons. It is terrific on summer greens and is easily scaled up.

1 shallot, minced

2 tablespoons white balsamic vinegar

1 teaspoon maple syrup

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

Combine the shallot, vinegar, and maple syrup in a small bowl. Whisk in the oil until completely blended. Season with salt and pepper.

Maple-Soy Vinaigrette

Makes about 2/3 cup

There’s a wonderful restaurant in Morrisville, Vermont, known as The Bee’s Knees. It is part of a growing movement (at least in Vermont) of community-supported restaurants, wherein patrons lend money to the restaurant (for start-up money, capital improvements, whatever) in exchange for coupons exchanged for meals at the restaurant. As soon as I tasted Chef Jeff Eagan’s maple-soy vinaigrette on top of a roasted vegetable salad, I knew I had to be able to re-create it at home (or drive the two hours to the restaurant on a regular basis). This dressing is as good on a summer salad of mixed greens as it is on a wintry salad of roasted root vegetables.

2 tablespoons balsamic vinegar

2 tablespoons pure maple syrup

2 tablespoons soy sauce

2 garlic cloves, minced

1 (½-inch) piece fresh ginger, peeled and minced

3 tablespoons extra-virgin olive oil

Whisk together the vinegar, maple syrup, soy sauce, garlic, and ginger until combined. Whisking constantly, drizzle in the oil until completely blended. Serve immediately, or store in the refrigerator in an airtight container for up to 1 week.

3

Soups

At the end of this chapter you’ll find recipes for different types of broth. When you are making soup, it is always preferable to start with homemade broth. But realistically, sometimes you will use commercial broths, and there are some fine ones out there, especially chicken and beef broths packed in aseptic boxes. I haven’t yet found a vegetable broth I really like. Taste several before settling on a brand; some taste strongly of carrot or tomato and are extremely sweet, while others are really mushroom broths. The Better-Than-Bouillon brand makes an acceptable base for beef, chicken, and vegetable broth, and I stock this brand for times when I don’t have homemade broth on hand. It is sold as a paste in jars and is reconstituted with boiling water.

Many of the soups in this chapter are equally good when made with either chicken broth or a neutral-tasting vegetable broth. I am calling these soups “vegetarian”; it is up to you whether to make them so or not.

The chapter begins with some hearty soups that feature a mix of vegetables. Following are soups organized alphabetically by the main vegetable and then some bean soups. There are some 30 soups here, plus recipes for variations and for making broth from scratch. But there are many, many more soups that could be made with winter vegetables. Really, I feel like I have just begun to explore the possibilities.

RECIPE LIST FOR

SOUPS

Winter Minestrone

Pasta e Fagioli

Barley-Vegetable Soup

Lentil-Vegetable Soup

Chicken Noodle Soup

Chicken Soup with Rice

Borscht

Hot-and-Sour Soup

Udon with Bok Choy and Tofu

Cabbage and Tomato Soup

White Bean and Cabbage Soup

Creamed Celery Root Soup

Cream of Garlic Soup

Italian Wedding Soup

Portuguese Kale Soup

Tuscan White Bean and Kale Soup

Caldo Gallego

Leek Soup with Carrots and Parsnips

Miso Noodle Bowl

Onion-Miso Soup

Curried Potato-Carrot Soup

Potato-Garlic Soup

Creamy Potato-Leek Soup

Scallop and Salsify Chowder

Apple-Squash Bisque

Spaghetti Squash Chowder

Coconut Curried Winter Squash Soup I

Coconut Curried Winter Squash Soup II

Smoky Black Bean Soup

Tomato-Leek Soup

Mushroom Broth

Beef Broth

Vegetable Broth

Turkey Broth