The Sexy Forever Recipe Bible (18 page)

1 small pumpkin, about 5 pounds, or two 29-ounce cans pumpkin (not pie mix)

4 tablespoons plus 1 cup olive oil

6 tablespoons (¾ stick) unsalted butter

2 medium onions, finely chopped

2 garlic cloves, peeled and minced

4 to 6 cups chicken stock or broth, preferably
homemade

Sea salt and freshly ground black pepper

9 shallots, peeled and halved lengthwise

20 fresh sage leaves

Preheat the oven to 350°F.

Quarter and seed the pumpkin if using fresh. Rub the flesh with the 4 tablespoons olive oil and bake on a baking sheet for 30 minutes. Set aside to cool.

Melt 4 tablespoons of butter in a stockpot over medium heat. Cook the onions in the butter until translucent, about 7 minutes. Add the garlic and cook 1 minute longer. Meanwhile, scrape the flesh from the pumpkin (or use canned pumpkin) and add to the onions. Cook for about 5 minutes.

Add 4 cups of the stock to the pot and simmer for 30 minutes. Use a hand mixer to puree the soup in the pot. Otherwise, transfer the soup to a blender or food processor and puree until smooth, then return it to the pot. If necessary, thin the soup with the remaining stock. Season to taste with salt and pepper. Set the soup aside and keep it warm.

Melt the remaining 2 tablespoons butter in a small pan over medium heat and cook the shallots until golden and tender, about 15 minutes.

Heat the 1 cup olive oil in a deep pot over medium heat. Add the sage leaves and fry until crisp, 1 to 2 minutes. Drain on paper towels. Garnish each serving with 3 shallot halves and 3 sage leaves. 

SERVES 4 TO 6

split pea soup

VEGETABLES, CARBOHYDRATES
DETOX, LEVEL 1, LEVEL 2

1 pound dried split peas, rinsed

8 cups vegetable stock, preferably
homemade

2 cups chopped onions

2 tablespoons fresh dill

2 dried bay leaves

Sea salt and freshly ground black pepper

Nonfat sour cream or yogurt, for garnish

Soak the split peas according to package directions. In a stockpot, bring 1 cup of the stock to a boil. Add the onions, lower the heat, and simmer until the onions are soft, about 5 minutes. Add the rest of the stock, the split peas, dill, and bay leaves. Bring to a boil, reduce the heat, and simmer, covered, for 1½ hours, or until split peas are tender. Remove bay leaves. Season with salt and pepper, garnish with nonfat sour cream or yogurt, and serve.

The soup may also be pureed before serving, for a smooth consistency.

SERVES 8

tex-mex black bean soup

VEGETABLES, CARBOHYDRATES
DETOX, LEVEL 1, LEVEL 2

4 cups vegetable stock, preferably
homemade

1 cup chopped onion

Three 15-ounce cans fat-free black beans, drained

1 tablespoon plus 2 teaspoons ground cumin

1 teaspoon Tabasco sauce

¼ teaspoon cayenne

Sea salt and freshly ground black pepper

3 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

Salsa, for garnish

In a medium saucepan over medium-high heat, bring 1 cup of the stock to a boil. Add the onion and cook in the stock for 6 minutes. Add the beans, remaining stock, the cumin, Tabasco, and cayenne. Simmer for 5 minutes. Puree the soup with a hand mixer or transfer to a food processor and puree for 30 seconds. Season with salt and pepper. Add the cilantro and lime juice, and stir well. Serve immediately, with a dollop of fresh salsa.

SERVES 4

lentil soup

VEGETABLES, CARBOHYDRATES
DETOX, LEVEL 1, LEVEL 2