We're lucky around here… quite a few VPR staffers are terrific cooks. Fabulous smells often emanate from our kitchenette, and we do a lot of recipe swapping and taste testing! We love to cook for one another, and we'll use this page to showcase some of our favorite recipes, as well as the stories and traditions behind them.
Cheryl Willoughby is the host of VPR Classical's morning program.
"Like any true Taurus I have a deep, undoubtedly over-developed appreciation for creature comforts—great wine and food are top priorities. (You'd have to ask my friends if I'm true to the sign in being stubborn. I'll never admit to it...and I'm sticking to that!) I love trying new recipes and then fixing them to my own taste. There isn't much a handful of onions and a good pinch of turmeric and cayenne can't fix."
1 leek (or 1 bunch of green onions), thinly sliced
2 tbsp butter
2 carrots, peeled and coarsely chopped
2 stalks celery, rinsed and coarsely chopped
1/2 large red onion, coarsely chopped
1/2 large red onion, sliced thin and grilled
2 cloves garlic, peeled and minced
2 quarts vegetable or chicken broth
5 cups pumpkin (approx. 2 medium pie pumpkins), baked and mashed
1 cup apple cider or juice
1 green apple, peeled, cored and chopped
2 tsp fresh ginger root, peeled and minced
2 tsp fresh sage leaves, chopped fine
1/2 tsp ground cinnamon
1/8 tsp ground allspice
1 tsp white sugar
salt and pepper
1 cup heavy cream
1 cup sour cream
1 tsp lemon peel, grated
Melt butter in an 8 quart pot over high heat. Add leek, carrots, celery, chopped red onion and garlic. Stir often until onion is limp (6-8 minutes). Add broth, pumpkin, apple cider, apple, ginger, sage, cinnamon and allspice. Cover and bring to a boil. Reduce heat and simmer, stirring occasionally for 10 minutes.
Whirl soup in a blender, one portion at a time, until fully puréed. Return soup to the pot. Add sugar, 1 tsp salt, 1/2 tsp pepper, heavy cream and sour cream. Stir over high heat until thoroughly blended and hot. Add more salt and pepper to taste. Ladle soup into cups, garnish with grilled red onion and grated lemon peel.
Serves 10-12