A WINTER SOUP SUPPER

One spring, some years ago, my husband and I were staying with friends in the Savoie (Rhône-Alps region of France.) The second day of our stay, there was a sudden drop in temperature and enough snow fell to keep us house-bound. Our hostess put together a root vegetable soup so splendid I carefully wrote out the recipe and then promptly lost it. Too embarrassed by my carelessness to ask for the recipe again, I tried recreating it but it was never the same. Then, voila! I found almost the identical soup in Wini Moranville's wonderful new THE BONNE FEMME COOK BOOK, an inspired Christmas gift and one I recommend you go out and buy for yourself asap.

Ms. Moranville's version calls for turnips and no parsnips. I love parsnips, so I cut down a bit on the turnips and then added parsnips in equal measure. (If you're not a parsnips fan, don't include them and increase the quantity of turnips to 3.)

This comforting soup, with its toasted cheese garnish, makes a great Sunday supper or weekend lunch. Pour a pinot noir with the soup and begin with Winter Salad (see recipe). Eat, preferably, in front of a fireplace. And don't wait to be snow-bound!

RUSTIC VEGETABLE SOUP WITH CHEESE TOASTS

(6 servings)

This is lovely when freshly made but, like most soups, its flavors deepen after spending time (up to 24 hours) in the ‘fridge. If making in advance, add another cup of broth and reheat soup over medium-low temperature. Make the cheese toasts just before serving. You can re-crisp the reserved bacon garnish by wrapping in a paper towel and zapping for 10 to 20 seconds in the microwave.

4 slices bacon, chopped

2 medium-size leeks (white and pale green parts only) halved lengthwise, rinsed and sliced crosswise (1 cup)

2 medium-size turnips, peeled and chopped (1-1/2 cups)

2 parsnips, peeled and chopped

1 medium-large yellow onion, chopped (1 cup)

6 cups low-sodium beef broth (more if needed)

3 to 5 medium-size Yukon Gold potatoes, peeled and cubed (2 cups)

Salt and freshly ground black pepper to taste

2 cups whole or 2% milk

6 slices French bread, toasted

1-1/2 to 2 cups shredded Comté, Gruyère or Fontina cheese, (6 to 8 ounces)

Snipped fresh chives

In a 4-quart saucepan or Dutch oven, sauté the chopped bacon over medium heat until crisp. With a slotted spoon, transfer the bacon to paper towels to drain. Drain off all but 2 tablespoons bacon drippings from the pan.

Add leeks, turnips, parsnips and onions to the bacon drippings in the pan. Cook over medium heat, stirring occasionally, until the leeks and onions are tender, 10 to 15 minutes. Slowly add the beef broth so that it does not spatter, and bring to a boil. Reduce heat and simmer for 15 minutes. Add the potatoes and salt and pepper. Return to a simmer, stirring occasionally, until the potatoes are tender, 15 to 20 minutes. (If necessary, skim the surface of the soup occasionally). When the potatoes are tender, stir in the milk and heat through (do not boil). Season soup with additional salt and pepper, if desired.

Just before the soup is finished, preheat the broiler. Place the toasted bread slices on a baking sheet. Divide the cheese among the slices. Watching carefully, broil to 4 inches from the heat until cheese is bubbly and light brown in spots, about 1 minute.

Ladle the soup into warm shallow soup bowls, top each with a cheese toast. Garnish with the reserved crisp bacon and the chives.

Serve hot.

WINTER SALAD

2-1/4 tablespoons finely minced shallots

Salt and freshly ground black pepper, to taste

1-1/2 tablespoons sherry vinegar

5 tablespoons extra-virgin olive oil

7 cups torn mixed salad greens (I like baby arugula in the mix)

9 dried figs or dried cherries, slivered

4 tablespoons toasted pine nuts

12 paper-thin slices prosciutto

Place minced shallots in a large salad bowl with salt and pepper, and mash with the back of a spoon to crush slightly. Add the sherry vinegar and whisk until the salt is dissolved. Whisk in the olive oil. Set aside until ready to toss. Separately reserve 1-1/2 tablespoons of the dressing.

Just before serving, add the greens to the dressing in the salad bowl and toss to coat. Arrange the greens on 6 salad plates. Toss the figs (or cherries) and the pine nuts with the reserved dressing. Arrange the fruit and nuts on each salad. Drape 2 slices of prosciutto on each plate before serving.