a recipe for each letter of the alphabet
Francine LaBouquĂŠt
t easpoon
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.
½ Lb. Dried Cannelini Beans, rinsed and picked over 1 Tbsp. Extra Virgin Olive Oil, plus extra for serving 3 oz. Pancetta, cut into ¼-inch cubes 2 medium Celery Ribs, cut into ½-inch pieces 1 medium Carrot, peeled and cut into ½-inch pieces If you are pressed for time you can
2 small Onions, peeled and cut into ½-inch pieces
“quick-brine” your beans. In step 1,
1 medium Zucchini, trimmed and cut into ½-inch pieces
combine the salt, water, and beans
2 medium Garlic Cloves, minced or pressed through garlic press
½ small Head Green Cabbage, halved, cored, and cut into ½-inch pieces
in a large Dutch oven and bring to a
¼ Tsp. Red Pepper Flakes
boil over high heat. Remove the pot from the heat, cover, and let stand 1
8 cups Water
hour. Drain and rinse the beans and
2 cups Chicken Broth
proceed with the recipe.
1 piece Parmesan Cheese Rind, about 5x2 inches 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
2
Heat oil and pancetta in large Dutch oven over medium-high heat. Cook, stirring
occasionally, until pancetta is lightly browned
3
Add soaked beans, water,
broth, Parmesan rind,
4
Add reserved vegetables and
V8 juice to pot; cook
in large bowl or
and fat has rendered, 3 to 5 minutes. Add
and bay leaf to now-
until vegetables are
container. Add beans
celery, carrot, onions, and zucchini; cook,
empty Dutch oven
soft, about 15 minutes.
and soak at room
stirring frequently, until vegetables are softened
and bring to boil over
Discard bay leaf and
temperature for at
and lightly browned, 5 to 9 minutes. Stir in garlic,
high heat. Reduce
Parmesan rind, stir in
least 8 hours and up
cabbage, ½ teaspoon salt, and red pepper
heat and vigorously
chopped basil, and
to 24 hours. Drain and
flakes; continue to cook until cabbage starts to
simmer, stirring
season with salt and
rinse well.
wilt, 1 to 2 minutes longer. Transfer vegetables
occasionally, until
pepper. Serve with
to rimmed baking sheet and set aside.
beans are fully tender
olive oil and grated
and liquid begins
Parmesan.
to thicken, 45 to 60 minutes.
1
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.
1 ½ Lbs. Carrots, peeled and sliced ½ inch thick 1 medium onion, halved and sliced ½ inch thick 2 teaspoons vegetable oil 3 garlic cloves, minced or pressed through a garlic press
¼ cup dry white wine
Per 1 1/2-cup serving Cal
170
Fat
6g
Sat fat
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
2.5 g
Chol
10 mg
Carb
24 g
Protein
5g
Fiber
6g
Sodium
740 mg
Salt
1
Adjust an oven rack to the middle position and heat the oven to 450
degrees. Toss the carrots, onion, 1
2
Transfer the roasted vegetables to a large saucepan. Add the remaining
1 teaspoon oil, cover, and cook
3
Puree the mixture in a blender (or food processor) until smooth, and
return to a clean saucepan. Add the
teaspoon of the oil, and ½ teaspoon
over medium-low heat, stirring often,
half-and-half and warm over low heat
salt on a rimmed baking sheet and
until the carrots soften further, 3 to 5
until hot, about 3 minutes. Season
then spread in an even layer. Roast
minutes. Add the garlic and cook until
with salt and pepper to taste. (The
until the vegetables are well browned
fragrant, about 30 seconds. Stir in the
soup can be refrigerated in an airtight
and softened, stirring occasionally, 25
wine and bay leaf; cook until the wine
container for up to 4 days. Warm over
to 30 minutes.
has reduced by half, about 1 minute.
low heat until hot; do not boil.)
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.
2
Serves 4 to 6 Either chicken or vegetable broth can be used in this recipe.
2 Tbsp. unsalted butter, or the same amount of vegetable or olive oil 1 medium onion, chopped 2 tablespoons dry sherry or white wine 1 medium head cauliflower discard stems and cut florets into bite-sized pieces 2 cups chicken broth or vegetable broth
You can use 3 shallots or 1 medi-
1 Tsp. table salt
um leek instead of onion (white
Ground white pepper
and light green parts only).
1Tsp. ground coriander
½- ¾ cup whole milk 2 Tsp. minced fresh chives , or minced parsley
1
Heat butter or oil in large saucepan over medium-
high heat. Add onion;
2
Add stock, salt, pepper to taste, and coriander
to saucepan; bring to boil.
3
Ladle cauliflower mixture into blender. Add ½ cup
milk; blend until very smooth.
sauté until golden, about
Reduce heat to simmer;
Return soup to saucepan;
5 minutes. Add sherry and
cover and cook until
cook over low heat until
cauliflower; stir-cook until
cauliflower is tender, about
warmed through. If soup is
sherry evaporates, about 30
12 minutes.
too thick, stir in additional
seconds.
4
Ladle soup into individual bowls. Garnish with
minced chives and serve immediately.
milk to thin consistency. Adjust seasonings. (Soup can be refrigerated for 3 days and reheated just before serving.)
3
Serves 6 to 8 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. In addition to sour cream, serve the soup with Fried Leeks (related), which provide nice textural contrast.
2 ½ Lbs. butternut squash, peeled, seeded, and cut into 2-inch chunks 2 Tbsp. unsalted butter 1 leek, white and green parts only, quartered lengthwise, sliced thin
Salt and pepper 4 cups vegetable broth
Our favorite vegetable broth is
1 - 2 cups water
Swanson Vegetable Broth
2 sprigs fresh thyme 1 bay leaf Pinch cayenne pepper
Sour cream
1
Place squash in bowl, cover, and microwave
until paring knife glides
2
Melt butter in Dutch oven over medium-high
heat. Add squash, leek, and
3
Add 2 cups broth and scrape bottom of pot to
loosen and dissolve fond.
4
Remove and discard bay leaf and thyme sprigs.
Working in batches, process
easily through flesh, 14 to
1 teaspoon salt; cook, stirring
Add remaining 2 cups broth,
soup in blender until smooth,
18 minutes, stirring halfway
occasionally, until squash
reserved squash liquid, 1
1 to 2 minutes. Return soup
through. Carefully transfer
pieces begin to break down
cup water, thyme sprigs, bay
to clean pot and bring to
squash to colander set in
and brown fond forms in
leaf, and cayenne. Increase
simmer, thinning with up
bowl (squash will be very
bottom of pot, 10 to 13
heat to high and bring to
to 1 cup water to desired
hot) and drain for 5 minutes;
minutes.
simmer. Reduce heat to
consistency. Season with salt
medium and simmer until
and pepper to taste; serve
leeks are fully tender, 6 to 7
with dollop of sour cream.
minutes.
(Soup can be made up to 2
reserve liquid.
days in advance.)
4