Leek, Apple, and Hazelnut Soup

Jody Eddy — Tue, 15 Apr 2025 19:28:59 +0000

Chef and food writer Jody Eddy visited monasteries, convents, and other sacred spaces around the world to glean culinary traditions and lessons for her cookbook Elysian Kitchens. This light and fragrant hazelnut soup was inspired by Normandy’s Abbey of Saint Wandrille, where the monks grow leeks in their organic gardens and tend to hazelnut and apple trees in their vast orchards. This recipe melds three of the region’s most iconic ingredients: hazelnuts, apples, and leeks. The rich, nutty crunch of hazelnuts harmonizes with sweet apples and savory leeks, evoking Normandy’s lush countryside. Serve this light soup as a starter or side.

For more inspiration, check out these tasty ideas:

Yield: Makes 7 cups

Time: 50 minutes

3 large tart apples, such as Granny Smith
2 large leeks (1¼ lb.), white and light green parts only, chopped (4 cups)
4 cloves garlic, minced
5 cups low-sodium vegetable broth
1 tablespoon apple cider vinegar
1 teaspoon chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
¼ teaspoon freshly grated nutmeg
Sea salt, to taste
½ teaspoon freshly ground black pepper
¼ cup coarsely chopped and toasted hazelnuts (blanched, if desired)
Coarsely chopped fresh flat-leaf parsley (optional)
Fresh chervil (optional)

Instructions

Peel, core, and coarsely chop two of the apples. Rinse leeks under cold running water to remove any dirt. In a large pot combine leeks, garlic, and 2 tablespoons of the broth. Cook over medium-high 7 minutes or until leeks are translucent, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in vinegar. Add chopped apples, thyme, rosemary, nutmeg, and the remaining broth.
Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until apples are tender, stirring occasionally. Add water, ½ cup at a time, if needed to achieve desired consistency. Meanwhile, thinly slice remaining apple.
Remove soup from heat; let cool 10 minutes. Using an immersion blender, blend soup to desired consistency. (Or transfer soup to a regular blender, in batches if needed, and blend to desired consistency.) Stir in salt and pepper. Top servings with hazelnuts, apple slices, and, if you like, parsley and chervil.

The post Leek, Apple, and Hazelnut Soup appeared first on Forks Over Knives.

Cabbage Tempeh Stew with Crispy Kale

Jody Eddy — Tue, 11 Mar 2025 19:21:20 +0000

Chef and food writer Jody Eddy visited monasteries, convents, and other sacred spaces around the world to glean culinary traditions and lessons for her cookbook Elysian Kitchens. This hearty cabbage and tempeh stew was inspired by a lamb stew enjoyed on rainy days by the nuns at Kylemore Abbey in Ireland’s Connemara region. The plant-based riff combines the nutty robustness of tempeh with the earthy sweetness of parsnips and carrots, to delicious effect. Kale, baked for a few minutes until crispy, makes a tasty topper, adding color and crunch. Serve with a chunk of whole grain bread for a meal that will leave you feeling fully nourished, inside and out.

Tips

Tempeh: If you like, steam tempeh 10 minutes to mellow any bitterness before slicing. When cool enough to handle, cut into bite-size pieces.

Gluten-free version: To make this gluten-free, use a gluten-free tempeh.

For more inspiration, check out these tasty ideas:

Yield: Makes 10 cups

Time: 60 minutes

1 large white onion, coarsely chopped (2 cups)
4 cloves garlic, minced
6 cups low-sodium vegetable broth
2 medium parsnips, coarsely chopped (2 cups)
2 medium carrots, coarsely chopped (1 cup)
2 stalks celery, thinly sliced (1 cup)
2 cups shredded green cabbage
1 teaspoon chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 bay leaf
1 lemon
8 oz. tempeh, cut into bite-size pieces or crumbled (see tip, recipe intro)
1½ cups torn fresh kale, tough stems removed
Sea salt, to taste

Instructions

In a large pot combine onion, garlic, and 2 tablespoons of the broth. Cook over medium-high 7 minutes or until onion is translucent, stirring occasionally and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add parsnips, carrots, celery, and half of the remaining broth; simmer 5 minutes. Add cabbage, thyme, rosemary, pepper, bay leaf, and the remaining broth.
Bring mixture to boiling; reduce heat. Cover and simmer 10 minutes, stirring occasionally. Remove 2 teaspoons zest and squeeze 1 tablespoon juice from lemon. Add tempeh and lemon zest to stew; cover and simmer 10 minutes more or until vegetables are tender. Add water, ½ cup at a time, if needed to achieve desired consistency.
Meanwhile, preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Spread kale in an even layer on the prepared baking sheet. If you like, lightly sprinkle with salt. Bake 7 to 9 minutes or until crispy. (Watch carefully as the kale bakes; it can burn quickly.)
Remove and discard bay leaf from soup. Stir in lemon juice and season with salt. Top servings with crispy kale.

The post Cabbage Tempeh Stew with Crispy Kale appeared first on Forks Over Knives.

Jody Eddy Archives - Forks Over Knives

Leek, Apple, and Hazelnut Soup

Instructions

Cabbage Tempeh Stew with Crispy Kale

Tips

Instructions