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By Francine LaBouquét
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A recipe for each letters
56
Alphabet Soups
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Gazpacho Soup Serves 8 to 10 Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include simple garlic croutons (see recipe), chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls.
Ingredients 3 ripe medium beefsteak tomatoes, cored and quartered 2 medium red bell peppers, cored, seeded, and cut into rough 1-inch pieces 2 small cucumbers, one peeled and the other with skin on, both seeded and cut ½ small sweet onion or 2 large shallots, peeled and minced 2medium cloves garlic , minced or pressed through a garlic press 2teaspoons table salt ž cup sherry vinegar Ground black pepper 5cups tomato juice 1teaspoon hot pepper sauce Extra virgin olive oil for serving
Instructions
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Process tomatoes in workbowl of food processor fitted with steel blade until broken down into 1/4- to 1-inch pieces, about twelve 1-second pulses; transfer to large bowl. Process peppers and cucumbers, separately, until broken down into 1/4- to 1-inch pieces, about twelve 1-second pulses; add to bowl with tomatoes. Add the onion, garlic, salt, vinegar, and ground pepper to taste. Let stand until vegetables just begin to release their juices, about 5 minutes. Stir
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in tomato juice, hot pepper sauce, if using, and ice cubes; cover tightly andrefrigerate to blend flavors, at least 4 hours and up to 2 days. Adjust seasonings with salt and pepper, remove and discard any unmelted ice cubes, and serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and with desired garnishes (see note). (Can be covered and refrigerated up to 2 days.)
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Thai Soup with Shrimp Serves 6 to 8 If you want a soup with less fat, substitute light coconut milk for one or both cans of regular coconut milk. Fresh lemon grass can be omitted, but the soup will lack some complexity. Don’t be tempted to use jarred or dried lemon grass—their flavors are characterless. If you want a spicier soup, add more red curry paste to taste. For a more substantial meal, serve the soup over 2 to 3 cups of cooked jasmine rice. The soup can be prepared through step 1 up to one day in advance and refrigerated, but it should be completed immediately before serving, as the shrimp and mushrooms can easily overcook.
Ingredients 1teaspoon vegetable oil 3 stalks lemon grass , tough outer leaves removed 3 large shallots , chopped
8 sprigs fresh cilantro leaves , chopped coarse 3 tablespoons fish sauce 4 cups low-sodium chicken broth 2 (14-ounce) cans coconut milk , well-shaken 1 tablespoon sugar ½ pound white mushrooms , cleaned, stems trimmed,
Instructions
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Heat oil in large saucepan over medium heat until just shimmering. Add lemon grass, shallots, cilantro, and 1 tablespoon fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not brown). Stir in chicken broth and 1 can coconut milk; bring to simmer over high heat. Cover, reduce heat to low, and simmer until flavors have blended, 10 minutes. Pour broth through fine-mesh strainer and discard solids in strainer. Rinse saucepan and return broth mixture to pan.
cut into ¼-inch slices 1 pound extra-large shrimp, peeled, deveined, and halved lengthwise 3 tablespoons fresh lime juice from 2 to 3 limes 2teaspoons red curry paste (Thai) G arnish ½ cup fresh cilantro leaves 2 serrano chiles , sliced thin 2 scallions , sliced thin on bias
1 lime , cut into wedges
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Return pan to high heat. Stir remaining coconut milk and sugar into broth mixture and bring to simmer. Reduce heat to medium, add mushrooms, and cook until just tender, 3 minutes. Add shrimp and cook, stirring constantly, until no longer translucent, 3 minutes. Remove soup from heat. Combine lime juice, curry paste, and remaining 2 tablespoons fish sauce in small bowl; stir into soup. Ladle soup into bowls and garnish with cilantro, chiles, and scallions. Serve immediately with lime wedges.
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Creamy Tomato Soup Serves 6 to 8 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.
Ingredients Âź cup extra virgin olive oil, plus more for drizzling 1 medium onion, chopped medium 3 medium garlic cloves, minced or pressed through garlic press Pinch hot red pepper flakes 1 bay leaf 2 (28 - ounce) cans whole tomatoes packed in juice 1 tablespoon brown sugar 3 large slices sandwich bread, crusts removed, torn into 1-inch pieces 2 cups low-sodium chicken broth 2 tablespoons brandy Salt and ground black pepper Âź cup chopped fresh chives
Instructions
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Heat 2 tablespoons oil in oven over mediumhigh 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.
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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.
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Egg-Lemon Soup Serves 6 to 8 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.
Ingredients 2 quarts chicken stock , preferably homemade 2 boneless, skinless chicken breasts, cut into 1/2-inch cubes ½ cup long grain white rice 1 bay leaf 4 green cardamom pods , crushed, or 2 whole cloves 12 lemon zest strips, from 1 1/2 medium lemons 1 ½ teaspoons table salt 2 large eggs , preferably at room temperature 2 large egg yolks , preferably at room temperature Ÿ cup lemon juice from zested lemons 1 large scallion
Instructions
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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.
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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.