A Beautiful Bowl of Soup (11 page)
Read A Beautiful Bowl of Soup Online
Authors: Paulette Mitchell
Vegan recipe if cheese garnish is omitted
An uncomplicated recipe for prolific gardeners, or their friends who have been awarded their summer bounty. Feel free to add or substitute other vegetables, such as green beans, corn, peas, or whatever is in overflowing supply. And so the tender vegetables won’t be overcooked, it’s best to make this just before serving.
Makes 6 cups (6 servings)
1½ cups vegetable stock
1½ cups couscous
1 tablespoon olive oil
1 Vidalia or other sweet onion, coarsely chopped (about 2 cups)
2 cups vegetable stock
2 zucchini, halved lengthwise and cut into ¼-inch slices
2 yellow squash, halved lengthwise and cut into ¼-inch slices
2 large tomatoes, cut into 1-inch cubes
6 cloves garlic, minced
2 teaspoons minced fresh oregano
½ cup coarsely chopped fresh basil
¼ cup finely chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
˜ salt and freshly ground pepper to taste
˜ freshly grated pecorino Romano cheese for garnish
to make the stewPour the vegetable stock into a medium saucepan; bring to a boil over high heat. Stir in the couscous; cover the pan and remove it from the heat. Let stand for about 5 minutes or until the liquid is completely absorbed.
advance preparationHeat the oil in a large sauté pan over medium heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. Stir in the vegetable stock; bring to a boil over medium-high heat. Reduce the heat to medium; stir in the zucchini, yellow squash, tomatoes, garlic, and oregano. Cover and simmer, stirring occasionally, until the vegetables are tender but not mushy, about 5 minutes. Stir in the basil and season to taste.
Fluff the couscous with a fork. Stir in the parsley and olive oil; season to taste.
To serve, spread couscous in the bottom of shallow soup plates, top with the stew, and sprinkle with cheese.
variationThis stew and the couscous are best when prepared just before serving.
When substituting vegetables, keep in mind that firmer vegetables will take longer to cook, so be sure to add them first.
Couscous, sometimes called Moroccan pasta, is a tiny, beadlike pasta made from semolina flour. It is available both in white and whole-wheat varieties in most supermarkets. It keeps almost indefinitely in a tightly closed container in a dark, dry place.
Roasted Veg Stew
Vegan recipe if cheese garnish is omitted
Roasting intensifies the flavors of vegetables and brings out their natural sweetness in this simple stew flavored with robust herbs. I like to serve it in pasta bowls. Spoon the stew over wide egg noodles, or substitute mashed potatoes.
Makes 4 cups (4 servings)
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon minced fresh oregano
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
¼ teaspoon freshly ground pepper, or to taste
¼ teaspoon salt, or to taste
8 ounces asparagus spears, trimmed and cut into 1-inch lengths (about 2 cups)
1 cup baby carrots, halved horizontally
1 red bell pepper, seeded, deribbed, and cut into 1½-by-½-inch strips
1 small zucchini, halved lengthwise and cut into ½-inch slices
½ red onion, cut into ½-inch wedges
1¼ cups vegetable stock
2 tablespoons tomato paste
2 tomatoes, each cut into 8 wedges
2 cups (about 4 ounces) wide egg noodles
˜ crumbled feta cheese for garnish
advance preparationPreheat the oven to 425° F. Stir together the oil, garlic, oregano, rosemary, thyme, ¼ teaspoon pepper, and ¼ teaspoon salt in a large bowl. Add the vegetables and toss until coated. Transfer the vegetables to a roasting pan. Bake, uncovered, turning the vegetables occasionally, for about 30 minutes, or until tender.
Bring a medium pot of water to a boil over high heat.
When the vegetables are done, transfer the roasting pan to the stove top. Stir in the vegetable stock, tomato paste, and tomatoes. Cover and cook over medium heat for about 15 minutes. Season to taste.
When the water comes to a boil, add salt, then the noodles. Reduce the heat; cook for about 5 to 7 minutes, or according to package instructions, until noodles are firm but cooked through. Drain well.
To serve, spread noodles in the bottom of pasta bowls. Top with the stew; garnish with pepper and feta cheese.
variationThis stew will keep for up to 5 days in a covered container in the refrigerator. When reheating, thin with water as desired. Prepare the noodles or mashed potatoes just before serving.
If you don’t have a roasting pan, roast the vegetables on a jelly-roll pan lined with aluminum foil. Transfer the vegetables to a Dutch oven to finish cooking the stew on the stove top.
spicy green bean and potato stewThyme, savory, bay leaf, rosemary, sage, oregano, and marjoram are considered to be the “robust herbs,” with tough leaves that are resistant to cold weather and to heat—of the sun and of cooking. They are strong in aroma and hearty in flavor, so add them early in the cooking process to give them time to mellow and blend in with the other ingredients. Add tender herbs, such as basil, cilantro, dill, and parsley, toward the end of the cooking time, or sprinkle them on top of the completed dish.
Rosemary has a bold taste, so use it sparingly. To enhance the flavor and reduce the splintery texture of dried rosemary, crush the leaves between your fingers just before adding to a dish. When mincing fresh herbs with twiglike stems, such as rosemary and thyme, use only the leaves and tender tips.
Concentrated tomato paste is available in tubes, ideal for recipes calling for less than a 6-ounce can. Refrigerate the tube after opening.
Vegan recipe if cheese garnish is omitted
This spicy Greek vegetable dish is traditionally served at room temperature with thick slices of crusty bread. I think it’s even better warm, garnished generously with feta cheese.
Makes 8 cups (6 to 8 servings)
2 tablespoons olive oil
1 cup coarsely chopped onion
4 cups chopped green beans in 2-inch lengths (about 1 pound)
1 28-ounce can plum (Italian) tomatoes, with juice
2 zucchini, halved lengthwise and cut into ½-inch slices
1 large russet potato (about 12 ounces), peeled and cut into 1-inch cubes (about 2 cups)
¼ cup water
½ teaspoon freshly ground pepper, or to taste
¼ teaspoon cayenne pepper, or to taste
½ cup finely chopped fresh flat-leaf parsley
˜ salt to taste
˜ crumbled plain feta or peppercorn feta cheese (see Tip) for garnish
advance preparationHeat the oil in a large sauté pan over medium heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. Add the green beans; continue to cook, stirring constantly, until the onion is tender, about 5 minutes.
Stir in the tomatoes and juice, zucchini, potato, water, pepper, and cayenne pepper. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, until the green beans and potatoes are tender, about 40 minutes.
Stir in the parsley and salt, keeping in mind that the feta cheese garnish is salty in flavor. Taste and adjust the seasoning.
Top each serving with a generous amount of feta cheese.
If possible, prepare this stew 1 day in advance to allow the flavors to blend; cover and refrigerate for up to 5 days. Bring to room temperature or heat, stirring gently and taking care not to break the potatoes, before serving.
Feta cheese is a white Greek cheese with a rich, tangy flavor. Traditionally, it is made with goat’s milk, sheep’s milk, or a combination; today it is also often made with cow’s milk. In some markets, you will find varieties flavored with peppercorns or herbs. Feta is crumbly when fresh, drier and saltier when mature.
Egyptian Split Pea Stew
Vegan recipe if yogurt garnish is omitted
This hearty but simple stew, spiked with red pepper and lively with cilantro and dill, makes an easy supper. My well-traveled friend Cynthia Myntti, who introduced this recipe to me, recommends serving it over fragrant basmati rice and topping the dish with thickened yogurt.
Makes 8 cups (6 to 8 servings)
2 tablespoons olive oil
1 cup coarsely chopped onion
8 cloves garlic, minced
4 cups vegetable stock
1½ cups split peas
4 large ripe tomatoes, peeled and coarsely chopped
8 cups (about 8 ounces) stemmed and coarsely chopped fresh spinach
½ cup finely chopped fresh cilantro
½ cup finely chopped fresh flat-leaf parsley
2 tablespoons snipped fresh dill, or 1 teaspoon dried dill
¼ teaspoon red pepper flakes, or to taste
˜ salt and freshly ground pepper to taste
2 cups basmati rice
3 cups water
˜ salt to taste
˜ plain yogurt or thickened plain yogurt for garnish
to cook the riceHeat the oil in a Dutch oven over medium heat. Add the onion and garlic; cook, stirring occasionally, until the onion is translucent, about 5 minutes.
Add 3 cups of the vegetable stock. Increase the heat to high and bring to a boil. Stir in the split peas. Reduce the heat; cover and simmer until the split peas are tender but not mushy, about 50 minutes. During the last 15 minutes, stir in the remaining 1 cup vegetable stock, the tomatoes, spinach, cilantro, parsley, dill, red pepper flakes, salt, and pepper. Taste and adjust the seasoning.
advance preparationDuring the last 30 minutes, put all the ingredients in a saucepan with a tight-fitting lid. Bring to a boil over high heat; stir once. Reduce the heat; cover and simmer until the liquid is absorbed, about 15 minutes, or according to the package instructions. Remove from the heat and let stand, covered, for about 10 minutes.
To serve, fluff the rice with a fork. Spread a layer of rice in the bottom of shallow soup plates; top with the stew and garnish with yogurt.
Refrigerate this stew and the rice in separate covered containers for up to 5 days. When reheating, add vegetable stock or water to thin as desired.
Split peas, or field peas, are a variety of peas grown specifically for drying. When dried, they split along a natural seam, which gives them their name. You’ll find them in most supermarkets. Store split peas in a sealed container in a cool, dry place for up to 1 year. Pick through them before using to discard any discolored or shriveled peas or small pebbles. There is no need to presoak split peas before cooking.
To thicken yogurt, set a sieve over a deep bowl, making certain the sieve does not touch the bottom of the bowl. Line the sieve with 4 layers of cheesecloth, allowing about 4 inches to extend over the sides of the sieve. Spoon the yogurt into the sieve. Gather the ends of the cheesecloth and fold them over the yogurt. Cover the sieve with plastic wrap to prevent the surface from drying out. Refrigerate for at least 8 hours or overnight. Transfer the thickened yogurt to a covered container; discard the cheesecloth and liquid. Refrigerate the thickened yogurt in a covered container for up to 1 week.
Red Wine Vinegar, Honey, Olive Oil