- As the brisk winds of fall ease into winter, we begin to crave warmth—and one tasty solution comes in the form of a hot, hearty soup. It can be tough, however, to strike the right balance between richness and nourishment, which is why we turned to Lauren Gerrie, cofounder of...
As the brisk winds of fall ease into winter, we begin to crave warmth—and one tasty solution comes in the form of a hot, hearty soup. It can be tough, however, to strike the right balance between richness and nourishment, which is why we turned to Lauren Gerrie, cofounder of BigLittle Get Together and Marc Jacobs’s personal chef, for her expert advice.
“Soups are kind of limitless and so versatile,” says Gerrie, who’s been cooking professionally for 10 years now. “People are realizing how satisfying a good soup can be when it’s jam-packed with protein, fiber, and greens.” Jacobs, for his part, loves a hearty chicken and vegetable soup—“I make it for him all the time!”—and Gerrie often seasons her broths with fresh herbs, chilies, and spices, which bring added nutrition “and generate heat in these cold, cold months.”
Though all her soup stocks are painstakingly made from scratch, Gerrie happily shared three quick and easy recipes, each one Marc Jacobs tested and approved. From a creamy carrot ginger to a clever faux pho, these three healthy recipes are sure to keep you warm—and fashionably fed—all season long.
“This recipe can be done with any type of nondairy milk: coconut, rice, cashew, et cetera. It can also be done with dairy milk or water—just adjust the seasoning to your own liking.”
1 large celery root
5 to 6 garlic cloves, peeled and whole
2 Kaffir lime leaves
1 bay leaf
Extra-virgin olive oil
1. Clean the celery root by slicing off the exterior skin, then cut it into large cubes.
2. Place the cubed celery root and garlic in a medium-size pot and add almond milk to cover.
3. Add the Kaffir lime and bay leaves and a couple of generous pinches of salt and pepper, then bring the mixture to a boil over medium-high heat.
4. Once it’s boiling, turn the heat down to medium and simmer for about 15 to 20 minutes, until fork-tender.
5. Strain over a bowl, keep the cooking liquid, and discard the leaves.
6. Puree the mixture in a Vitamix or other high-power blender, adding more almond milk as needed. The less milk you use, the thicker the soup or puree.
7. Add salt and pepper to taste. For a richer soup, add a tablespoon or two of olive oil and blend again.
Recipe sourceVN:F [1.9.22_1171]VN:F [1.9.22_1171]
Read More →