ALPHABET SOUP •
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A REcipe for Each Letter of the Alphabet
By Francine LaBouquet
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Tortilla Soup Serves 6 - 8 Despite its somewhat lengthy ingredient list, this recipe is very easy to prepare. If you desire a soup with mild spiciness, trim the ribs and seeds from the jalapeño (or omit the jalapeño altogether) and use the minimum amount of chipotle in adobo sauce (1 teaspoon, pureed with the tomatoes in step 3). Our preferred brand of low-sodium chicken broth is Swanson’s Natural Goodness. If advance preparation suits you, the soup can be completed short of adding the shredded chicken to the pot at the end of step 3. Return the soup to a simmer over medium-high heat before proceeding. The tortilla strips and the garnishes are best prepared the day of serving.
Ingredients Tortilla Strips
Instructions
1. FOR THE TORTILLA STRIPS: Adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips Soup 2 split bone-in, skin-on chicken breasts (about 1 ½ pounds) or (to redistribute) halfway through baking time. Season strips 4 bone-in, skin-on chicken thighs (about 1 ¼ pounds), skin lightly with salt; transfer to plate lined with several layers paper towels. removed and well trimmed of excess fat 8 cups low-sodium chicken broth 2. FOR THE SOUP: While tortilla strips bake, bring 1 very large white onion (about 1 pound), trimmed of root chicken, broth, 2 onion quarters, 2 garlic cloves, epazote, end, quartered, and peeled and ½ teaspoon salt to boil over medium-high heat in large 4 medium cloves garlic , peeled saucepan; reduce heat to low, cover, and simmer until chicken Table Salt 2 sprigs epazote , fresh, or 8 to 10 sprigs fresh cilantro plus 1 is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh sprig fresh oregano strainer; discard solids in strainer. When cool enough to 2 medium tomatoes , cored and quartered handle, shred chicken into bite-sized pieces; discard bones. ½ medium jalapeño chile 1 chipotle chile en adobo , plus up to 1 tablespoon adobo 3. Puree tomatoes, 2 remaining onion quarters, 2 remaining sauce garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo 1 tablespoon vegetable oil sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion puree and Garnishes ⅛ teaspoon salt and cook, stirring frequently, until mixture 1 lime , cut into wedges has darkened in color, about 10 minutes. Stir strained broth 1 Hass avocado , diced fine into tomato mixture, bring to boil, then reduce heat to low Fresh cilantro leaves and simmer to blend flavors, about 15 minutes. Taste soup; if 8 ounces cotija or Monterey Jack cheese, diced fine desired, add up to 2 teaspoons additional adobo sauce. Add Minced jalapeno pepper shredded chicken and simmer until heated through, about 5 Mexican crema or sour cream minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately. 8 corn tortilla (6-inch), cut into ½-inch-wide strips 1 tablespoon vegetable oil Table salt
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Corn Chowder Serves 6 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.
Ingredients
Instructions
8 ears corn, husks and silk removed 3 tablespoons unsalted butter 1 onion, chopped fine 4 slices bacon, halved lengthwise then cut into ¼ inch pieces 2 teaspoons minced fresh thyme Salt and pepper ¼ cup all-purpose flour 5 cups water ¾ pound red potatoes, cut into ½ inch pieces 1 cup half-and-half Sugar 3 tablespoons chopped fresh basil
1. Using chef ’s knife or corn stripper, cut kernels from corn; 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 (you should have about ⅔ cup juice). 2. Melt butter in dutch oven over medium heat; add onion, bacon, thyme, 2 teaspoons salt, and 1 teaspoon pepper; cook, stirring frequently, until onion is softened and edges are beginning to brown, 8 to 10 minutes. Stir in flour and cook, stirring constantly, for 2 minutes. Whisking constantly, gradually add water and bring to boil. Add corn kernels and potatoes. Return to simmer; reduce heat to medium-low and cook until potatoes have softened, 15 to 18 minutes. 3. Process 2 cups chowder in blender until smooth, 1 to 2 minutes. Return puree to chowder; add half-and-half and return to simmer. Remove pot from heat and stir in reserved corn juice. Season to taste with salt, pepper, and up to 1 tablespoon sugar. Serve, sprinkling with basil.
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Cream of Roasted Carrot Soup Serves 4 Roasting the carrots brings out their natural sweetness and concentrates their flavor. If desired, add 1 tablespoon grated fresh ginger with the garlic in step 2. This soup can also be served chilled.
Ingredients
Instructions
1 ½ pounds carrots (about 8 medium), peeled and sliced ½ inch thick 1 medium onion , halved and sliced ½ inch thick 2 teaspoons vegetable oil Salt 3 garlic cloves , minced or pressed through a garlic press (about 1 tablespoon) ¼ cup dry white wine 1 bay leaf 1 ½ cups low-sodium chicken broth 1 ½ cups low-sodium vegetable broth ½ cups half-and-half Ground black pepper
1. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Toss the carrots, onion, 1 teaspoon of the oil, and ½ teaspoon salt on a rimmed baking sheet and then spread in an even layer. Roast until the vegetables are well browned and softened, stirring occasionally, 25 to 30 minutes. 2. Transfer the roasted vegetables to a large saucepan. Add the remaining 1 teaspoon oil, cover, and cook over medium-low heat, stirring often, until the carrots soften further, 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the wine and bay leaf; cook until the wine has reduced by half, about 1 minute. Add the broths. Bring to a boil over medium-high heat; cover, reduce the heat to medium-low and simmer until the soup is flavorful, about 5 minutes. 3. Puree the mixture in a blender (or food processor) until smooth, and return to a clean saucepan. Add the half-and-half and warm over low heat until hot, about 3 minutes. Season with salt and pepper to taste. (The soup can be refrigerated in an airtight container for up to 4 days. Warm over low heat until hot; do not boil.) 4. Per 1 ½-cup serving: Cal 170; Fat 6 g; Sat fat 2.5 g; Chol 10 mg; Carb 24 g; Protein 5 g; Fiber 6 g; Sodium 740 mg
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Hearty Minestrone Soup Serves 6 to 8 If you are pressed for time you can “quick-brine” your beans. In step 1, combine the salt, water, and beans 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 cannellini beans, but navy or great Northern beans can be used. 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. In order for the starch from the beans to thicken the soup, it is important to maintain a vigorous simmer in step 3. The soup can be cooled, covered tightly, and refrigerated for up to 2 days. Reheat it gently and add basil just before serving.
Ingredients
Instructions
Table salt ½ pound dried cannelli beans (about 1 cup), rinsed and picked over (see note ) 1 tablespoon extra virgin olive oil, plus extra for serving 3 ounces pancetta , cut into ¼-inch pieces (see note) 2 medium celery ribs , cut into ½-inch pieces (about ¾ cup) 1 medium carrot , peeled and cut into ½-inch pieces (about ¾ cup) 2 small onions , peeled and cut into ½-inch pieces (about 1 ½ cups) 1 medium zucchini , trimmed and cut into ½-inch pieces (about 1 cup) 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons) ½ small head green cabbage , halved, cored, and cut into ½inch pieces (about 2 cups) (see step by step below) ⅛ - ¼ teaspoon red pepper flakes 8 cups water 2 cups low-sodium chicken broth 1 piece Parmesan cheese rind, about 5 by 2 inches (see note) 1 ½ cups V8 juice ½ cup chopped fresh basil leaves Ground black pepper Grated parmesan cheese, for serving
1. Dissolve 1 ½ tablespoons salt in 2 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well. 2. Heat oil and pancetta in large Dutch oven over mediumhigh heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 3 to 5 minutes. Add celery, carrot, onions, and zucchini; cook, stirring frequently, until vegetables are softened and lightly browned, 5 to 9 minutes. Stir in garlic, cabbage, ½ teaspoon salt, and 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. 3. Add soaked beans, water, broth, Parmesan rind, 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. 4. Add reserved vegetables and V8 juice to pot; cook until vegetables are soft, about 15 minutes. Discard bay leaf and Parmesan rind, stir in chopped basil, and season with salt and pepper. Serve with olive oil and grated Parmesan.
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