Alphabet Soups

TIL -LEN DER CLAM CHOW

SQUASH ERNUT -BUTT E N O STR MINE ROTCAR D E T OAS OF R AM E R H-C INAC H SP WIT

-CORN CHOWD ER -T

LEQUIC K

TA B

GE

CA UL

VE

nci ne

N-

EA

AL P

KB

A re cip ef or Fra

Q A Z RN MU A WA SM TX C D XCV fE B S b RI P WOTG

LAC

Bo a L

A PE

ea

WB

O S U T P E S B alphabet e A h t f H ch letter ouquét

ATO-SPLIT OM

IFL OW ER

WITH CORIAN

E -BE D ER

FA

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Cauliflower Soup with Coriander We wanted a no-cream cauliflower soup recipe that produced a smooth and silky soup really tasting like vegetables. Most of the vegetable soup recipes we consulted used equal amounts of vegetables and liquid; in a few cases, there was slightly more liquid than vegetables. We decided to alter this ratio in a big way and cook 4 cups of vegetables in 2 cups of broth. This brought about immediate improvement. By the time the vegetables had cooked, the mixture was thick enough to create a puree with good body. Instead of adding cream to the vegetables as they cooked, we added whole milk to the blender to thin out the puree. This provided just the right amount of dairy fat to provide a smooth and creamy texture without blocking out the vegetable flavor.

Soup can be refrigerated for 3 days and reheated just before serving.

Serves 4 to 6

step three

Ladle cauliflower mixture into blender. Add ½

cup

whole milk; blend until very smooth. Return

soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency. Adjust seasonings if necessary.

step four

Ladle soup into individual bowls. Garnish with 2

teaspoons minced fresh chives or minced parsley and serve immediately.

step one Heat 2 tablespoons unsalted butter

in large saucepan over medium-high heat. Add 1

chopped onion; sautĂŠ until golden, about 5 minutes. Add 2 tablespoons dry sherry or white wine and 5 cups cauliflower cut into bite-sized pieces; stir-cook until sherry evaporates, about 30 seconds.

step two Add 2 cups chicken or vegetable stock, 1 teaspoon salt, ground white pepper to taste, and 1 teaspoon ground coriander to saucepan, bring to boil. Reduce

heat to simmer; cover and cook until cauliflower is tender, about 12 minutes.

5

6 t easpoon

Hearty Minestrone Soup

Serves 6 to 8

If you are pressed for time you can “quick-brine” your beans. Combine the salt, water, and beans from step one in a large Dutch oven and bring to a boil over high heat. Remove the pot from the heat, cover, and let stand 1 hour. Drain and rinse the beans and proceed with the recipe.

We prefer pancetta, but bacon can be used.

To make this soup vegetarian, substitute vegetable broth for chicken broth and 2 teaspoons of olive oil for the pancetta.

Parmesan rind is added for flavor, but can be replaced with a 2 inch chunk of the cheese.

The soup can be cooled, covered tightly, and refrigerated for up to 2 days. Reheat it gently and add basil just before serving.

step one Dissolve 1

½ tablespoons salt in 2 quarts cold water in large bowl or container.

Add 1 cup dried cannellini beans and

soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.

step two Heat 1

tablespoon extra virgin olive oil and 3 ounces pancetta, cut into ¼ inch pieces in large Dutch oven over

medium-high heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 3 to 5 minutes. Add the following vegetables, cut into ½ inch pieces: 2

celery ribs, 1 carrot, 2 onions, and 1 zucchini. Cook, stirring

frequently, until vegetables are softened and lightly browned, 5 to 9 minutes. Stir in 2

minced garlic cloves, ½ small head green cabbage, halved, cored, and cut into ½ inch pieces, ½ teaspoon salt, and ¼ teaspoon red pepper flakes; continue

to cook until cabbage starts to wilt, 1 to 2 minutes longer. Transfer vegetables to rimmed baking sheet and set aside.

step three Add soaked beans, 8

cups water, 2 cups chicken broth,1 piece Parmesan cheese rind, about 5 by 2 inches, and bay leaf to now-empty Dutch oven and bring to boil

over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are fully tender and liquid begins to thicken, 45 to 60 minutes.

step four Add reserved vegetables and 1

½ cups V8

juice to pot; cook until vegetables are soft,

about 15 minutes. Discard bay leaf and Parmesan rind, stir in ½

cup chopped fresh basil leaves, and season with salt and ground black pepper. Serve with olive oil and grated Parmesan.

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8

Corn Chowder

Be careful to remove only the part of the corn kernel sticking out of the cob; cutting deeper will pull off fibrous material. Yukon gold potatoes can be substituted for the red potatoes, minced chives for the basil. Depending on the sweetness of your corn, the finished chowder may need to be seasoned with sugar.

Serves 6 2 minutes. Whisking constantly, gradually add 5

step one Using chef’s knife or corn stripper, cut kernels from 8

ears corn, husks and silk removed; transfer to bowl and set aside (you

should have 5 to 6 cups kernels). Holding cobs over second bowl, use back of butter knife to firmly scrape any remaining pulp on cobs into

bowl (you should have 2 to 2 ½ cups pulp).

Transfer pulp to center of clean kitchen towel set in medium bowl. Wrap towel tightly around pulp and squeeze tightly until dry. Discard pulp in towel and set corn juice aside.

cups water and bring to boil. Add corn kernels and ¾ pound red potatoes, cut into ½ inch pieces. Return to simmer; reduce heat to medium-low and cook until potatoes have softened, 15 to 18 minutes.

step three Process 2 cups chowder in blender until smooth, 1 to 2 minutes. Return puree to chowder; add 1

cup half-and-half and return to simmer. Re-

move pot from heat and stir in reserved corn juice.

Season to taste with salt,

step two Melt 3

tablespoons unsalted butter in Dutch oven over medium heat; add 1 onion, chopped fine, 4 slices bacon, halved lengthwise then cut into ¼ inch pieces, 2 teaspoons minced fresh thyme, 2 teaspoons salt, and 1 teaspoon pepper; cook, stirring frequently,

pepper, and up to

1 tablespoon sugar. Serve, sprinkling with 3 tablespoons chopped fresh basil.

until onion is softened and edges are beginning to brown, 8 to 10 minutes. Stir in ¼

cup all-pur-

pose flour and cook, stirring constantly, for

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10

Butternut Squash Soup

Do not use pre-peeled squash in this recipe. Low-sodium chicken broth can be substituted for the vegetable broth.

If you use a blender to puree the soup, fill the jar two-thirds full-not more-and process in batches. Alternatively, use an immersion blender to puree the soup right in the pot.

Serves 6 to 8

step one

step four

Place 2

Remove and discard bay leaf and thyme sprigs.

Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return soup to clean pot and bring to simmer, thinning with up to 1 cup

½ pounds butternut squash, peeled, seeded, and cut into 2 inch chunks in bowl, cover, and microwave until

paring knife glides easily through flesh, 14 to 18 minutes, stirring halfway through. Carefully transfer squash to colander set in bowl (squash will be very hot) and drain for 5 minutes; reserve liquid.

step two

water to desired consistency. Season with salt and pepper to taste; serve with dollop

of

sour cream. Soup can be made up to 2 days in advance.

Melt 2 tablespoons unsalted butter in Dutch oven over medium-high heat. Add squash,

1 leek, white and green parts only, sliced thin, (about 1 ½ cups), and 1 teaspoon salt; cook, stirring occasionally, until squash pieces begin to break down and brown fond forms in bottom of pot, 10 to 13 minutes.

step three Add 2

cups broth and scrape bottom of pot to loosen and dissolve fond. Add 2 more cups broth, reserved squash liquid, 1 cup water, 2 sprigs fresh thyme, bay leaf, and pinch cayenne pepper. Increase heat to high and bring to simmer. Reduce heat to medium and simmer until leeks are fully tender, 6 to 7 minutes.

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