Alphabet Soups by Chance Chipman

AB C DE H JK

alphabet soups

a recipe for each letter of the alphabet

by Francine LaBouquĂŠt

IL EO ER N CH P GI N R P E VI PI A P TR

RE D

1 T

T R

TA SA LT BL C ES BR H BA PO O O Y O TH PP LE N ED A S

2 Q

E CH N AN IV D ES Y R

RL TO PA E IC M CKS AT E O D C E M

C C JU L N IC O U E O V E

BR EA D IN

3 G1 A

U RO

W O BR N O PO ES BL TA

LIV

U C H

56 ES EC

Creamy Tomato Soup Serving Size: 6 to 8 Ingredients: Note:

Âź cup extra virgin olive oil, plus more for drizzling 1 medium onion, chopped medium (about 1 cup) 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 Âź cup chopped fresh chives

If half of the soup fills your blender by more than two-thirds, 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 yummy recipes).

Instructions:

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.

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.

Egg-Lemon Soup with Chicken Serving Size: 6 to 8 Ingredients: Note:

2 quarts chicken stock , preferably homemade (see related recipe) 2 boneless, skinless chicken breasts (about 12 ounces total), cut into ½ inch cubes ½ cup 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), from 1½ medium lemons 1½ teaspoons table salt 2 large eggs, preferably at room temperature 2 large egg yolks, preferably at room temperature ¼ cup lemon juice from zested lemons 1 large scallion, sliced thin, and/or 3 tablespoons chopped fresmint

Homemade 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; any longer and the soup begins to turn pasty. Scallions and fresh mint, individually or together, make simple and flavorful garnishes. Serve the soup immediately; it thickens to a gravylike consistency when reheated.

Instructions:

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.

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.

Split Pea and Ham Soup Serving Size: 6 to 8 Ingredients:

Note:

2 tablespoons unsalted butter 1 large onion, chopped fine (about 1½ cups) Table salt 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons) 7 cups water 1 ham steak (about 1 pound), skin removed, cut into quarters 3 slices thick-cut bacon (about 4 ounces) (see note) 1 pound green split peas (about 2 cups), picked through and rinsed 2 sprigs fresh thyme 2 bay leaves 2 medium carrots, peeled and cut into ½inch pieces (about 1 cup) 1 medium celery rib, cut into ½inch pieces (about 1 cup) Ground black pepper

Instructions:

Four ounces of regular sliced bacon can be used, but the thinner slices are a little harder to remove from the soup. Depending on the age and brand of split peas, the consistency of the soup may vary slightly. If the soup is too thin at the end of step 3, increase the heat and simmer, uncovered, until the desired consistency is reached. If it is too thick, thin it with a little water. Serve the soup sprinkled with Buttery Croutons (related), fresh peas, and chopped mint and drizzled with aged balsamic vinegar. The soup can be made up to 3 days in advance. If necessary, thin it with water when reheating.

Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add onion and ½ teaspoon salt; cook, stirring frequently, until softened, about 3 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add water, ham steak, bacon, peas, thyme, and bay leaves. Increase heat to high and bring to simmer, stirring frequently to keep peas from sticking to bottom. Reduce heat to low, cover, and simmer until peas are tender but not falling apart, about 45 minutes.

Remove ham steak, cover with foil or plastic wrap to prevent drying out, and set aside. Stir in carrots and celery; continue to simmer, covered, until vegetables are tender and peas have almost completely broken down, about 30 minutes longer.

When cool enough to handle, shred ham into small bitesize pieces with two forks. Remove and discard thyme sprigs, bay leaves, and bacon slices. Stir ham back into soup and return to simmer. Season to taste with salt and pepper.

Lentil Soup with Spinach Serving Size: 4 to 6 Ingredients Note:

3 slices bacon (about 3 ounces), cut into ¼inch pieces 1 large onion, chopped fine (about 1½ cups) 2 medium carrots, peeled and chopped medium (about 1 cup) 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon) 1 can (14½ ounces) diced tomatoes , drained 1 bay leaf 1 teaspoon minced fresh thyme leaves 1 cup lentils (7 ounces), rinsed and picked over 1 teaspoon table salt Ground black pepper ½ cup dry white wine 4½ cups low-sodium chicken broth 1½ cups water 1½ teaspoons balsamic vinegar 5 ounces baby spinach

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. Before use, rinse and then carefully sort through the lentils to remove small stones and pebbles. The soup can be made in advance. After adding the vinegar in step 2, cool the soup to room temperature and refrigerate it in an airtight container for up to 2 days. To serve, heat it over medium-low until hot, then stir in the parsley.

Instructions:

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.

Fry bacon in large stockpot or Dutch oven over mediumhigh 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

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.