Try this soup for a nourishing weeknight meal. It takes inspiration from an Italian minestrone soup, with a tomato-based stock and a wedge of a hard cheese rind. Yes, that’s right: A chunk of a hard Italian cheese rind is a great trick to boost flavor and depth in your soup stock. It’s also an efficient no-waste use for any dwindling pieces of Parmigiano-Reggiano and pecorino Romano cheese stashed in your fridge. These pieces are flavor bombs, imparting salty, piquant, umami goodness into your soup. When a hunk is added to the stock, the rind softens and begins to break down, infusing its essence into the broth, deepening its flavor and slightly thickening the soup while it simmers.

In this recipe, sweet and nutty butternut squash balances the tomato-acidity of the broth. Hearty farro grains are added for a vegetarian infusion of protein and texture, and nutrient-rich kale leaves dutifully wilt and soften, winding throughout the warm broth. All together, this soup provides a healthy and comforting respite on a winter day.

When choosing farro for this soup, use semi-pearled farro, which cooks in about 30 minutes and retains some of its nutrients. Whole farro requires overnight soaking and up to one hour to cook. Pearled farro cooks the fastest (15 to 20 minutes) but is the least nutritious.

Farro, Kale and Butternut Squash Soup

Active Time: 45 minutes

Total Time: 45 minutes

Yield: serves 4 to 6

1 tablespoon olive oil

1 medium yellow onion, chopped

2 cloves garlic, finely chopped

1 cup semi-pearled farro, rinsed

6 cups chicken stock, plus additional stock as necessary

2 cups (1/2-inch cubed) butternut squash

1 (15-ounce) can Italian plum tomatoes with juice

1 (2-inch) chunk of rind of Parmigiano-Reggiano or pecorino Romano cheese

1 bay leaf

2 teaspoons dried thyme

1 teaspoon salt, to taste

1/2 teaspoon freshly ground black pepper

2 to 3 cups coarsely chopped green kale leaves

Finely grated Parmigiano-Reggiano or pecorino Romano cheese for sprinkling

Heat the oil in a soup pot over medium heat. Add the onion and saute until soft without coloring, 2 to 3 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the farro and stir to coat.

Add the chicken stock, squash, tomatoes, cheese chunk, bay leaf, thyme, salt and black pepper. Bring to a boil, breaking up the tomatoes with a wooden spoon. Reduce the heat, partially cover the pot, and simmer until the squash is tender and the farro is cooked, about 30 minutes. (If the soup is too thick, add more stock to your desired consistency.) Taste for seasoning.

Add the kale leaves and stir until the leaves brighten in color and wilt, about 2 minutes. Discard the cheese rind and the bay leaf. Ladle the soup into bowls and pass the grated cheese for sprinkling over the soup.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

Some days are indisputable soup days. The antidote to a wintry cold and gray day is a steaming bowl of creamy soup. Now, before you fret that a creamy soup may interfere with any New Year's diet resolutions, it’s important to note that there is no cream in this so-called creamy soup. Rather, it’s a smooth puree of starchy root vegetables and stock, with a splash of milk, which yields a rich and velvety soup, leaving anyone to guess that it’s laden with cream.

Celery root (also known as celeriac) is the starring root in this soup. It’s a gnarly vegetable that looks like a horror show, with wizened roots wrapped around its earthen bulbous exterior. Don’t be dissuaded. Once peeled, the root reveals a milky white flesh, slightly nutty and mildly fragrant with celery. Its co-star is the sturdy parsnip, another winter root, which adds its sweet earthiness to the pot. Thyme and garlic round out the flavors of this soothing bowl, which will surely warm and comfort you on a chilly, drizzly day.

Celery Root and Parsnip Soup

Active Time: 20 minutes

Total Time: 45 to 50 minutes

Yield: Serves 4 to 6

1 tablespoon olive oil

2 medium leeks, white parts only, rinsed well, chopped

2 medium parsnips, peeled, cut in 1/2-inch chunks

2 medium celery roots, peeled, cut into 1/2-inch chunks

4 cloves garlic, peeled and chopped

4 cups chicken stock, or more as needed

3 sprigs thyme

1/2 cup whole milk

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

Pinch of ground nutmeg

Heat the oil in a soup pot over medium heat. Add the leeks and saute until wilted without coloring, about 3 minutes. Add the parsnips and celery root and cook until the vegetables begin to soften, about 3 minutes, stirring often. Add the garlic and stir until fragrant, about 1 minute. Add the chicken stock and thyme and bring to a boil. Reduce the heat to medium-low, cover the pot, and simmer until the vegetables are very soft, 25 to 30 minutes. Discard the thyme sprigs.

Carefully transfer the soup to a food processor (or use an immersion blender) and puree until smooth. Return the soup to the pot and stir in the milk, salt, pepper and nutmeg. If the soup is too thick, add more milk (or stock) to your desired consistency and taste for seasoning. Gently heat over medium-low heat until warm and serve immediately.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

Steamed fish makes for a light and bright dinner that can be prepared in 30 minutes. This recipe takes inspiration from Cantonese-style steamed fish (which is often prepared whole) and is garnished with ginger and scallions. It’s a clean preparation that highlights the delicate flavor of the fish without overpowering it. Thick halibut fillets replace the whole fish in this recipe and stand up beautifully to the steaming process. A sizzling drizzle of soy sauce, sesame oil and rice wine infuses the fish and wakes up the garnishes, releasing their aroma.

Once you have your ingredients prepped, the dish comes together quickly, which is ideal for a healthy weeknight meal. In addition to halibut, another delicate white fish, such as grouper, sea bass or flounder, can be substituted. Depending on the thickness of the fish, the steaming time may vary.

Steamed Halibut With Scallions and Ginger

Active Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 3 to 4

2 tablespoons soy sauce or tamari

2 tablespoons Chinese rice cooking wine

1 tablespoon toasted sesame oil

2 to 3 scallions

1 (2-inch) knob ginger root, peeled

3 to 4 halibut fillets, each 6 to 8 ounces

Kosher salt

1 tablespoon vegetable oil

1 teaspoon finely minced peeled fresh ginger

1/4 cup chopped cilantro leaves and tender stems

Whisk the soy sauce, rice wine and sesame oil in a small bowl.

Cut the scallions in 1 1/2-inch pieces, then julienne the pieces. Place in a bowl. Cut the ginger root in 1-inch matchsticks and add to the bowl.

Fill a wide saucepan or wok with just enough water to nearly reach the bottom of a steamer basket (or wok basket) without touching. Lightly oil the basket.

Season the halibut with salt. Arrange the fillets on the steamer, skin side down, leaving enough space to prevent the fillets from touching.

Bring the water to a boil over high heat. Cover the pan and reduce the heat to medium-low. Steam the halibut until flaky and opaque through the center, 7 to 10 minutes, depending on the thickness of the fish. Transfer the fish to a serving plate. Top with the prepared scallions and ginger.

Heat the vegetable oil in a small saucepan over medium heat. Add the minced ginger and saute until fragrant, about 10 seconds. Stir in the soy sauce, rice wine and sesame oil mixture. Bring to a boil, then immediately pour over the fish fillets. Garnish with cilantro and serve immediately.

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CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood