We ate hot soup for dinner.  Normally, this time of year I wouldn't think of heating soup.  But the weather has been cool at nights.  Very cool.  The reason for this coolness is that the air is so dry.  I should be thrilled because I dislike extreme heat and even more than heat,  I dislike humidity.  But we've paid a high price for this glorious weather.  Because the air is so dry, we no longer seem to get any rain in St. Paul, Minnesota.  The month of May we only received 1/2-inch, and my vegetable garden is suffering--a lot.  But, if there is an upside, I am able to make hot soup for dinner and bake all of the fresh fruit tarts my heart desires.
  I found this recipe posted on Serious Eats.  It comes from Judy Rogers of the Zuni Café in San Francisco.

                                ASPARAGUS and RICE SOUP
                 as posted on Serious Eats by Nick Kindelsperger

• 5 tablespoons extra-virgin olive oil
• 2 cups diced onions
• 1/4 cup white rice
• 3 1/2 cups chicken stock
• 8 ounces asparagus, stems removed, sliced diagonally into 1/8-inch pieces
• 4 ounces bacon or pancetta, diced
• Salt and pepper
1.  Pour 4 tablespoons of the oil into a medium saucepan.  Turn the heat to medium-low and add the onions and a pinch of salt.  Cook, stirring occasionally, until translucent, about 10 minutes.
2.  Dump in the rice and then add the stock, and 1/2 cup of water.  Bring to a boil, reduce to a simmer, and cook, covered,  for 15 minutes or until the rice is tender.
3.  Meanwhile, pour the remaining oil into a large skillet set over medium heat.  Add the bacon and cook for a few minutes, until some of the fat has been rendered.  Add the asparagus and stir until coated with the oil.  Cook, without stirring, for 4 minutes.  Stir and cook for 4 additional minutes.  The asparagus should be tender; if not, continue to cook until it is.
4.  Stir the asparagus and bacon into the chicken stock mixture.  Bring to a boil and cook for 1 minute.  Take from heat and add lots of black pepper and season with salt, to taste.

  We're heading towards summer temps here in Minnesota.  In fact, last week we shattered two records when we reached temperatures in the mid to upper 90's two days in a row.  I lose my appetite and I lose any desire to cook when it gets that warm.  And that's when I start thinking about food that will help cool me down.  I made this Tomato and Goat Cheese Soup for the first time last week.  I have been eating it chilled and, coupled with the tang of the goat cheese, this soup is very refreshing.  I plan to make it often during the summer, for those hot days when I don't feel like spending too much time in my kitchen. 

                             Chilled Tomato and Goat Cheese Soup
                 adapted from a recipe in Country Home, October 2005

• 2 onions, chopped
• 1 tablespoon olive oil
• 1 tablespoon vegetable oil
• 2 teaspoons minced garlic
• 1  14 1/2-ounce can diced tomatoes
• 1  8-ounce can tomato sauce
• 4 cups organic chicken broth
• 2 teaspoons roasted garlic paste*
• 1 cup whole milk
• 1/2 cup whipping cream
• 3.5-ounces mild goat cheese
• 1/2 teaspoon finely shredded orange peel
• 2 tablespoons orange juice
• 1/2 teaspoon kosher salt
• additional goat cheese for garnish

  In a Dutch oven cook the onions in hot olive oil and vegetable oil over medium heat until caramelized, stirring often.  Stir in the minced garlic and cook about 5 minutes longer.  Add undrained tomatoes, tomato sauce, chicken broth, and roasted garlic paste.  Bring to boiling; reduce heat.  Simmer, covered, for 1 hour.  Purée in a blender until smooth, in two batches.  Return mixture to the Dutch oven and add milk, cream, 3.5-ounces goat cheese, orange peel, orange juice, and salt.  Cook and stir over medium heat until well-blended and heated through.  It can either be eaten warm, or transferred to the refrigerator and eaten chilled.  Before serving, garnish soup with additional goat cheese.
* ROASTED GARLIC PASTE:  To roast the garlic, wrap a head of garlic in foil.  Bake in a 400˚F oven for 23 to 35 minutes or until cloves feel soft when pressed.  When cool enough to handle, squeeze garlic paste from the peels.

                           SWEET PEPPER and POTATO SOUP

• 3 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 2 shallots, finely diced
• 3 to 4 large sweet peppers, any color, diced
• 3 large Russet potatoes, peeled and diced
• 4 cups organic chicken broth
• 2 cups water
• salt and pepper to taste
• grated Gruyère, or toasted croutons

1. In a large pot, heat the butter and olive oil.  Add the shallots and sauté until soft.  Add peppers, potatoes, chicken broth and water.  Bring to a boil.  Simmer until vegetables are very soft. 
2.  In small batches, purée soup in blender or food processor.  Return soup to pot.  Add salt and pepper to taste.  Reheat over a low flame.  When heated, serve with the Gruyère or croutons, or both!

With all of the economic uncertainty in our lives, cutting costs is on everyone's mind.  Epicurious came out with a list of the Top 10 Money-Saving Ingredients and I will be posting recipes each week using one of the ten.  First on Epicurious' list is potatoes.  No big surprise there.  The versatile potato is a healthy, nutrient-dense addition to any meal of the day.  Today's potato soup is a keeper.  With a salad and good bread, you'll have the perfect mid-winter meal.

                           POTATO, BACON and GRUYERE SOUP
                     adapted from Gourmet Magazine, March 1994

• 4 slices bacon, chopped
• 3 medium onions, chopped fine
• 3 cups chicken broth
• 3 1/4 cups water
• 3 pounds boiling potatoes (preferably yellow-fleshed)
• 1/4 cup flour
• 1/2 pound Gruyère cheese, grated
• 1 tablespoon dry Sherry
• 1 teaspoon Worcestershire sauce
• 3 tablespoons minced fresh parsley leaves

1.  In a heavy kettle cook bacon over moderate heat, stirring, until crisp and spoon off all but 1 tablespoon fat.  Add onions and sauté over moderately high heat, stirring, until pale golden.  Add broth and 3 cups of water and bring to a boil.
2.  Peel potatoes and cut into 1/2-inch cubes.  Add potatoes to soup and simmer, covered, 10 minutes.
3.  In a small bowl whisk together flour and remaining 1/4 cup water until smooth and add to simmering soup, whisking.  Simmer soup, covered, 5 minutes.
4.  In a blender purée Gruyère with 3 cups hot soup broth.  Stir purée into soup with Sherry, Worcestershire sauce, and salt and pepper to taste and remove soup from heat. 
5.  Just before serving, stir in parsley.

   I think everyone wants a change of diet in January after all of the caloric food and drink consumed during the holidays.  My thoughts turn to citrus sorbets, tropical fruit salads, and healthy vegetables.  But...  It's January.  It's Minnesota.  It's cold.  The thermometer won't even register above zero today and all I want is comfort food to warm my body.  This Split Pea Soup with Smokey Ham meets my criteria.  I suggest doubling the recipe.  It will disappear quickly. 

                         SPLIT PEA SOUP with SMOKED HAM
                     adapted from a recipe by Emeril Lagasse

• 1 pound dried split peas
• 2 ham hocks
• 3 tablespoons unsalted butter
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped carrots
• 2 teaspoons minced garlic
• 1/2 pound smoked ham, chopped
• 1 teaspoon salt
• 3/4 teaspoon freshly ground pepper
• 1/8 teaspoon crushed red pepper flakes
• 8 cups water
• 1 bay leaf
• 2 teaspoons fresh thyme

1.  Place the peas in a large bowl, cover with cold water by 2-inches and soak 8 hours or overnight.  Drain the peas and set aside.
2.  Score the ham hocks.  Place in a pot, cover with water and bring to a boil.  Reduce the heat and let simmer for 1 hour.  Drain and set aside.
3.  In a large pot, melt the butter over medium-high heat.  Add the onions and cook, stirring, for two minutes.  Add the celery and carrots and cook, stirring, until just soft, about 3 minutes.  Add the garlic and cook, stirring for 30 seconds.
4.  Add the ham hocks and ham and cook, stirring until beginning to brown.  Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes.  Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 1/2 hours.  Add more water as needed if too thick or too dry.
5.  Serve soup with homemade croutons:  Heat a very good extra-virgin olive oil in a skillet and add cubes of good quality bread.  Stir occasionally until golden brown.  Sprinkle with a good dose of kosher salt.

The week of Thanksgiving I am always rushing around; running from grocery to grocery, coffee roaster to bakery.  Today I will make the pastry for my pumpkin pies.  Tomorrow I will pick up my turkey.  I get so busy with the preparation of Thursday's Thanksgiving dinner that Monday, Tuesday and Wednesday night dinners are an afterthought.  This Cream of Carrot Soup goes together quickly and makes a nice meal when combined with a green salad and a glass of wine, which is exactly how I plan to spend tonight. 

                                   CREAM of CARROT SOUP

• 2 cups peeled and thinly sliced organic carrots
• 1/4 cup unsalted butter, divided
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup water
• 2 tablespoons flour
• 2 1/4 cups whole milk
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/2 cup heavy cream
1.  Combine carrots, 2 tablespoons butter, sugar, 1/2 teaspoon salt and water in a medium saucepan.  Cover and cook over low heat 15 to 20 minutes or until carrots are tender; set aside.  Melt remaining 2 tablespoons butter in a heavy saucepan over low heat.  Add the flour, stirring until smooth.  Cook one minute; add milk, stirring constantly until thickened and bubbly.  Stir in 1/2 teaspoon salt and the pepper.
2.  Combine carrots and white sauce in the container of a blender or food processor; blend until smooth.  Add cream; blend well.  Cook soup over low heat, stirring frequently, until thoroughly heated.  Top with homemade croutons.  Yield: 3 1/2 cups, serving 3 persons.

                              SPINACH and TORTELLINI SOUP

• 1 pound mild Italian sausage
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 8 cups chicken broth, preferably organic
• 3 large organic carrots, cut into small dice
• 1 package frozen chopped spinach, thawed and drained
• 1  15-ounce can cannellini beans
• 1/2 cup freshly grated Parmesan cheese
• 2 plum tomatoes, seeded and diced
• 1  7-ounce package cheese filled tortellini, cooked according to package directions and drained.

1.  Brown Italian sausage in hot oil in a Dutch oven until it crumbles and is no longer pink.  Add the minced garlic to the sausage and continue to sauté 2 minutes.
2.   Add chicken broth and diced carrots to the pot.  Bring to a boil, then reduce heat and simmer until carrots are tender.  Stir in spinach and cannellini beans.  Continue to simmer until heated through.
3.  Right before serving, stir in the Parmesan, diced plum tomatoes and the tortellini.

                                 BARLEY and VEGETABLE SOUP
           adapted from The Ultimate Italian Cookbook by Carla Capalbo

Ingredients:
• 1 cup pearl barley
• 9 cups fresh or canned beef stock or water, or a combination of both
• 3 tablespoons olive oil
• 2 carrots, finely chopped
• 1 large onion, finely chopped
• 2 stalks celery, finely chopped
• 1 leek, thinly sliced
• 1 large potato, finely chopped
• 1/2 cup diced ham
• 1 bay leaf
• 3 tablespoons chopped fresh parsley
• 1 small sprig fresh rosemary
• salt and freshly ground black pepper
• freshly grated Parmesan cheese, to serve, optional

1.  Pick over the barley.  Wash it in cold water, then put barley in a large bowl, cover with cold water, and soak for at least 3 hours.
2.  Drain the barley and place in a large saucepan with the stock or water.  Bring to a boil, lower the heat and simmer for 1 hour.  Skim off any scum.
3.  Stir in the oil, all the vegetables and the ham.  Add the herbs.  If necessary add more water.  The ingredients should be covered by at least one inch.  Simmer for 1 - 1 1/2 hours, or until the vegetables and barley are very tender.
4.  Taste for seasoning, adding salt and pepper as needed.  Serve hot with grated Parmesan, if desired. 

  • The soup is actually best the second day, after the starch from the potato had a chance to thicken the broth.