Rachael Ray's Big Orange Book (34 page)

Preheat the broiler and char the poblanos on a broiler pan on all sides until blackened, 10 to 12 minutes. Place in a bowl and cover the bowl with plastic wrap. When the poblanos are cool enough to handle, after about 10 minutes, peel, seed, and chop them.

While the peppers are under the broiler, toss the tortillas in a bowl to coat with 1 tablespoon of the oil, season with the cumin, and toss again. Spread the tortillas onto a baking sheet. When the poblanos come out of the oven, switch the oven to 400°F. Bake the tortillas for 10 minutes, or until golden, then salt them as soon as they come out of the oven.

While the poblanos are under the broiler and you're waiting for the tortillas to go in, heat the remaining 2 tablespoons of oil in a large high-sided skillet or medium soup pot over medium-high heat. Add the corn and cook until the corn begins to char at the edges and caramelize, 10 to 12 minutes. Add the onions and garlic, season with salt and pepper, and cook for 5 to 6 minutes, until the onions are softened. Stir in the tomatoes and stock and add the poblanos when they are chopped. Adjust the salt and pepper.

Divide the chips among 4 soup bowls.

Halve the avocado and remove the pit. Use a spoon to scoop the flesh out of the skin, and dice it. Divide the avocado among the 4 soup bowls and squeeze a lime wedge over each serving. Ladle the soup over the avocado and chips and garnish with the sour cream and cilantro.

Red and Green Winter Stoup

A stoup is thicker than a soup and thinner than a stew, and always comforting because of the hearty texture. The color of this meal adds to the overall appeal. It can brighten up a dark and cloudy day.

SERVES 4

Heat the EVOO in a medium soup pot over medium to medium-high heat. Add the potatoes and onions and season with the rosemary, salt and pepper, and bay leaf. Cook the potatoes and onions, gently stirring frequently, for 7 to 8 minutes to soften. Add the stock to the pot and bring to a boil, 2 to 3 minutes. Wilt in the kale in bunches, 1 to 2 minutes, then stir in the tomatoes.

Preheat the broiler.

Puree the peppers in a food processor and stir into the soup pot. Reduce the heat to medium-low and simmer for 10 minutes; adjust the seasoning and remove the bay leaf.

While the stoup simmers, toast the bread under the broiler on both sides, then rub the hot crispy bread with the cut garlic and top with the cheese. Melt the cheese under the broiler, about 1 minute.

Serve the stoup in shallow bowls. The toast can be placed at the bottom of the bowl, if you like soaked bread that you can cut with your spoon, or you can float it up on top if you like it crunchy.

The greatest MUST in any vegetarian diet is a great minestrone—a mighty one. The name means, literally, a really BIG bean soup. Try this and become a legend tonight!

Adding a rind of Parmigiano-Reggiano to the soup as it simmers really deepens the flavor. When you've finished grating up your next wedge, hang on to that rind!

SERVES 6

Heat a soup pot over medium heat with 2 tablespoons of the EVOO. Add the chopped onion to the hot oil but reserve the finely chopped ¼ onion. Add the garlic, to the onions along with the carrots, celery, and bay leaf; season with the red pepper flakes, marjoram, and salt and pepper and sauté to soften the vegetables, 8 to 10 minutes.

Add the beans, and season with salt and pepper and the rosemary. Stir in the tomato paste and cook for 2 minutes, or until the paste smells sweet. Stir in the wine, cook for 1 minute, then stir in the stock and 2 cups water. Wilt in the greens and bring the soup to a boil. Add the pasta and cook to al dente, about 8 minutes. Adjust the seasonings. Serve bowlfuls of the soup topped with a drizzle of EVOO, a sprinkle of finely chopped raw onion, and Parmigiano. Use bread for mopping up your bowl.

Soup is our go-to food when either John or I don't feel well. This one is spicy; it'll clean out your sinuses and then some! Eat two bowlsful and feel better, fast. Of course, it is equally tasty when you're healthy!

SERVES 4

Heat the EVOO in a medium soup pot or high-sided skillet over medium-high heat. Add the onions, garlic, and chipotle in adobo and cook for 5 to 6 minutes, stirring frequently. Add the beer to the pot and boil until it is reduced by half, 2 to 3 minutes. Stir in the pumpkin and season with salt and pepper, the cumin, and the cinnamon. Add the stock and beans. Bring the soup to a bubble, reduce the heat to low, and simmer for 10 minutes.

In a bowl combine the chopped green apple with the jalapeño, red onion, cilantro, lime juice, and salt to make a salsa. Stir together the cranberry sauce and sour cream in a second bowl.

Top each bowlful of soup with some of the crushed chips, salsa, and sour cream.

Here is a hearty, healthy use of the grill in a meat-free meal.

SERVES 4