B
C
D
E
F
G
H
I
J
K
L
M
A Z
N
Y
O
X
P Q
W V U
Francine LaBouquĂŠt
S
A recipe for each letter of the alphabet
R
Alphabet Soup
T
T
S
U
R
V
Q
W
P
X Z A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
Y 1
∫ ∫ 2
Mulligatawny Soup Serves 6 to 8
F
or freshness, puree some of the garlic and ginger with water in a blender, then leave this mixture in the blender while making the soup. The finished soup is pureed in the same blender, where it will pick up a hit of spicy raw garlic and ginger flavor.
INSTRUCTIONS
ONE Place the 2 peeled whole garlic cloves, 2 teaspoons of the grated ginger, and the water in a blender. Blend until smooth, about 25 seconds; leave the mixture in the blender jar and set aside. (You will be pureeing the soup right in the blender with the garlic and ginger.)
INGREDIENTS
TWO
4 medium cloves garlic , 2 peeled and 2 finely minced
Heat the butter in a large stockpot or Dutch oven over medium heat until foaming. Add the onions and tomato paste and cook, stirring frequently, until the onions are softened and beginning to brown, about 3 minutes. Stir in the coconut and cook until fragrant, about 1 minute. Add the minced garlic, remaining 2 1/2 teaspoons ginger, curry powder, cumin, cayenne, and flour; stir until evenly combined, about 1 minute. Whisking constantly and vigorously, gradually add the chicken broth.
1 piece ginger (about 1 1/2 inches), peeled and grated (about 1 1/2 tablespoons) 1/4 cup water 3 tablespoons unsalted butter 2 medium onions , chopped medium 1 teaspoon tomato paste 1/2 cup unsweetened shredded coconut 1 1/2 tablespoons curry powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/4 cup all-purpose flour 7 cups low-sodium chicken broth 2 medium carrots , peeled and chopped coarse 1 medium rib celery , chopped coarse 1 medium banana (about 5 ounces) very ripe, peeled, or 1 small boiling potato peeled and cut into 1 inch pieces Plain yogurt 2 tablespoons minced fresh cilantro leaves
THREE Add the carrots, celery, and whole banana to the pot. Increase the heat to medium-high and bring to a boil. Cover, reduce the heat to low, and simmer until the vegetables are tender, about 20 minutes.
FOUR Puree the soup in batches in the blender with the garlic and ginger until very smooth. Wash and dry the pot. Return the pureed soup to the clean pot and season to taste with salt and pepper. Warm the soup over medium heat until hot, about 1 minute. (The soup can be refrigerated in an airtight container for up to 3 days. Warm over low heat until hot; do not boil.) Ladle the soup into individual bowls, spoon a dollop of the yogurt over each bowl, sprinkle with the cilantro, and serve immediately.
3
QUARTER
1OLIVE OIL 1 2 3 CUP EXTRA EXTRA EXTRA VIRGIN
CUPS
SALT
ONE BAY LEAF
PEPPER CHICKEN BROTH
1 BRANDY SUGAR CHOPPED GARLIC 1 CHIVES TABLESPOON
QUARTER
CUP
MINCED
TABLESPOONS
BROWN
INCH
BREAD
CHOPPED
ONIONS
CUP
56 TOMATOES OU N CE S
CLOVES
JUICE
PIECES
PACKED
4
Creamy Tomato soup Serves 6 to 8
I
f half of the soup fills your blender by more than twothirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot. For an even smoother soup, pass the pureed mixture through a fine-mesh strainer before stirring in the chicken broth in step 2. Serve this soup with Grilled Cheese Sandwiches for a Crowd or topped with Butter Croutons (see related recipes).
INSTRUCTIONS ONE
INGREDIENTS
Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes (if using), and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove and discard bay leaf.
1/4 cup extra virgin olive oil, plus more for drizzling
TWO
1 medium onion, chopped medium (about 1 cup)
Transfer half of soup to blender. Add 1 tablespoon oil and process until soup is smooth and creamy, 2 to 3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy (if using). Return soup to boil and season to taste with salt and pepper. Serve soup in individual bowls. Sprinkle each portion with pepper and chives and drizzle with olive oil.
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon) Pinch hot red pepper flakes (optional) 1 bay leaf 2 (28 - ounce) cans whole tomatoes packed in juice 1 tablespoon brown sugar 3 large slices good-quality sandwich bread, crusts removed, torn into 1-inch pieces 2 cups low-sodium chicken broth 2 tablespoons brandy (optional) Salt and ground black pepper 1/4 cup chopped fresh chives
5
6
Egg-Lemon Soup Serves 6 to 8
H
omemade chicken stock gives this soup the best flavor and body; in a pinch, use low-sodium canned chicken broth. The longer the final soup cooks after the eggs have been added, the thicker it becomes. About 5 minutes of heating produces a soft, velvety texture.
INGREDIENTS 2quarts chicken stock , preferably homemade (see related recipe) 2 boneless, skinless chicken breasts (about 12 ounces total), cut into 1/2-inch cubes 1/2cup long grain white rice 1 bay leaf 4 green cardamom pods , crushed, or 2 whole cloves 12 lemon zest strips (about 1-inch x 4-inch pieces),
INSTRUCTIONS
ONE Bring chicken stock to boil in medium nonreactive saucepan over high heat. Add chicken, rice, bay leaf, cloves or cardamom, lemon zest, and salt; reduce heat to medium and simmer until rice is tender and stock is aromatic from lemon zest, 16 to 20 minutes. With slotted spoon, remove and discard bay leaf, cloves or cardamom, and zest strips; increase heat to high and return stock to boil, then reduce heat to low.
TWO Whisk eggs, yolks, and lemon juice lightly in medium nonreactive bowl until combined. Whisking constantly, slowly ladle about 2 cups hot stock into egg mixture; whisk until combined. Pour egg-stock mixture back into saucepan; cook over low heat, stirring constantly, until soup is slightly thickened and wisps of steam appear, 4 to 5 minutes. Do not simmer or boil. Divide soup among serving bowls, sprinkle with scallion and/or mint; serve immediately.
from 1 1/2 medium lemons, see illustration below 1 1/2teaspoons table salt 2 large eggs , preferably at room temperature 2 large egg yolks , preferably at room temperature 1/4cup lemon juice from zested lemons 1 large scallion , sliced thin, and/or 3 tablespoons chopped fresh mint
7
8
Lentil Soup with Spinach L
Serves 6 to 8
entils du Puy, sometimes called French green lentils, are our first choice for this recipe, but brown, black, or regular green lentils are fine, too. Note that cooking times will vary depending on the type of lentils used. Lentils lose flavor with age, and because most packaged lentils do not have expiration dates, try to buy them from a store that specializes in natural foods and grains.
INGREDIENTS 3slices bacon (about 3 ounces), cut into 1/4-inch pieces 1 large onion , chopped fine (about 1 1/2 cups) 2 medium carrots , peeled and chopped medium (about 1 cup) 3medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon) 1 can (14 1/2 ounces) diced tomatoes , drained 1 bay leaf
INSTRUCTIONS
ONE Fry bacon in large stockpot or Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and bacon is crisp, 3 to 4 minutes. Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds. Stir in lentils, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes. Uncover, increase heat to high, add wine, and bring to simmer. Add chicken broth and water; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf.
TWO Puree 3 cups soup in blender until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes. Stir in spinach and continue to heat soup, stirring frequently, until spinach is wilted, about 3 minutes; serve.
1teaspoon minced fresh thyme leaves 1cup lentils (7 ounces), rinsed and picked over 1teaspoon table salt Ground black pepper 1/2cup dry white wine 4 1/2cups low-sodium chicken broth 1 1/2cups water 1 1/2teaspoons balsamic vinegar 5ounces baby spinach
9