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Hot Cold Fresh Soup

This soup is perfect for punishing your children on a dreary Sunday morning in late fall.

Ingredients (Serves 4)

For the Hot:
2 cups leeks
4 cups new potatoes
4 cups canned low-sodium chicken broth
1 bouquet garni (see p. 44)

For the Cold:
2 cups butternut squash
1 cup canned low-sodium chicken broth
½ cup sage, roughly chopped
Cinnamon

For the Fresh:
½ cup cilantro
1 cup tomato, diced
½ cup scallion, sliced thin

1. Simmer the ingredients for the hot and the ingredients for the cold in two separate pots until the potatoes and the squash are both tender, about 45 minutes.
2. Meanwhile, combine the ingredients for the fresh.
3. When the butternut squash soup is done cooking, chill it in the refrigerator for half an hour. Put it in a blender, and puree until smooth.
4. Ladle the potato-leek soup into four bowls. Spoon some of the butternut squash soup into the middle of the potato-leek soup. Garnish each soup with the cilantro, tomato, and scallion.
5. Serve with salt, pepper, and butter.