Alphabet
SOUP
A Recipe for Each Letter of the Alphabet by Francine LaBouquĂŠt
ORZO
AND
KIDNEY
Ingredients 2 teaspoons table salt , plus extra for seasoning 1 pound green cabbage (about ½ small head), cored and shredded 3 tablespoons olive oil 1 medium onion , diced fine 2 medium leeks , white parts only, washed thoroughly and chopped fine 1 small carrot , peeled and diced fine 1 rib celery , diced fine 3 ounces bacon or pancetta , diced fine 1 potato , peeled and coarsely grated 1 (16-ounce) can red kidney beans (red), about 1 ½ cups, with liquid ¼ teaspoon ground white pepper ¼ teaspoon ground cinnamon
BEAN
SOUP
Instructions
1
Bring 4 quarts water to boil in large saucepan. Add 2 teaspoons salt and cabbage; blanch until crisp-tender, about 5 minutes. Drain and rinse under cold water; set aside.
2
Heat olive oil in large soup kettle or stockpor over medium heat. Add onion, leeks, carrot, celery, and bacon or pancetta; sauté until softened and golden, about 5 minutes. Add reserved cabbage, potato, beans, pepper, cinnamon, and 2 quarts hot water; bring to boil. Add orzo, reduce heat to low, and simmer until orzo is tender, 7 to 8 minutes. Adjust seasoning with additional salt, if necessary, and serve, passing grated cheese separately.
6 ounces orzo (1 cup) grated Parmesan cheese
serves 6 to 8
SPLIT
PEA
AND
HAM
SOUP
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.
Ingredients 2 tablespoons unsalted butter 1 large onion , chopped fine (about 1 1/2 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 1/2inch pieces (about 1 cup) 1 medium celery rib , cut into 1/2-inch pieces (about 1 cup) Ground black pepper
Instructions
1
Heat butter in large Dutch oven over mediumhigh 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.
2
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.
3
When cool enough to handle, shred ham into small bite-size 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; serve. Serves 6 to 8
LENTIL
SOUP
WITH
SPINACH
Lentils 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. 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.
Ingredients 3 slices 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) 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon) 1 can (14 1/2 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 1/2cup dry white wine 4 1/2cups low-sodium chicken broth 1 1/2cups water 1 1/2teaspoons balsamic vinegar
Instructions
1
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.
2
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. Serves 4 to 6 5ounces baby spinach
EGG-LEMON
SOUP
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
Instructions
quarts 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), 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
1
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.
2
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. Serves 6 to 8