“This is our go-to recipe when we have the whole family together or a big group of friends shows up.” – Charles Compagnon
- 3 yellow onions
- Extra-virgin olive oil
- 1 red kuri squash
- 1 bunch carrots (about 6)
- 2/3 cup (150 ml) water
- 1½-in. (4-cm) piece fresh ginger (½ oz./15 g)
- Juice of ½ lemon
- 4¼ oz. (120 g) shiitake mushrooms
- A few sprigs of parsley, chopped
- Salt and freshly ground pepper
1Peel and finely chop the onions. Sauté them in a stock pot with olive oil until softened and lightly browned.
2Peel and cut the red kuri squash into cubes. Peel and cut the carrots into pieces. Add to the pot and cook until softened but not browned. Season with salt and pepper as needed.
3Add the 2/3 cup (150 ml) water—it should just cover the vegetables. Add more water, if needed. Cover the pot and cook until the vegetables are completely tender.
4Process with an immersion blender until smooth.
5Finely grate the ginger into the soup, then add the lemon juice and stir until combined
6In a skillet, brown the shiitake mushrooms in a little olive oil.
7Serve the soup in soup plates, sprinkled with the mushrooms and chopped parsley
Extracted from Coming Home to Nature: The French Art of Countryfication by Estelle Marandon, Gesa Hansen, Charlotte Huguet (Flammarion, 2022).
Recipe © Charles Compagnon
Photo credit © Nathalie Mohadjer