chilled cucumber soup

cucumbers are native to asia, where they have been eaten for thousands of years. they contain a great deal of water, which makes them particularly refreshing in the hot summer months. when choosing cucumbers, avoid the waxed variety sold in grocery stores year-round, and instead seek out the long, thin-skinned english or hothouse variety. it has a superior flavor, less water and far fewer seeds. three lemon cucumbers can be substituted for the single english (hothouse) cucumber, if you like.

ingredients:

• 3 cups plain yogurt
• 1 large english (hothouse) cucumber, peeled, halved, seeded and coarsely grated, plus 6 paper-thin cucumber slices with skin intact for
  garnish
• 2 garlic cloves, minced
• 1 tbs. extra-virgin olive oil
• 1 1/2 tbs. chopped fresh mint
• 2 1/2 tbs. chopped fresh dill, plus 6 dill sprigs for garnish
• 2 cups milk
• 3 tbs. white wine vinegar or fresh lemon juice
• salt and freshly ground pepper, to taste

directions:

line a sieve with cheesecloth and place over a large bowl. spoon the yogurt into the sieve and let drain in the refrigerator for 4 hours. discard the captured liquid and place the yogurt in the bowl.

add the grated cucumber, garlic, olive oil, mint, chopped dill and milk and mix well. stir in the vinegar. cover and refrigerate for 1 hour.

before serving the soup, season with salt and pepper. ladle into chilled individual bowls and garnish each serving with a cucumber slice and a dill sprig. serve well chilled.

serves 6.

summer vegetable gazpacho

the weather is warming up, so this weekend will be the last of my soup recipes until soup weather rolls around again.

as a nod to the warmer months, here’s a delicious recipe for one of my favorite chilled soups, gazpacho. 

in spain, the vegetables for this chilled soup are traditionally warmed in the summer sun, to release their flavors.

it is also common to season the soup with a little of the famed local smoked paprika.

ingredients:

• 2 cups young balsamic vinegar
• 2 lb. ripe tomatoes
• 1 english (hothouse) cucumber
• 1 red onion
• 1 yellow bell pepper
• 1 red bell pepper
• 3 slices day-old sourdough french bread, crusts   removed and torn
• 3 cups tomato juice
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 2 tbs. extra-virgin olive oil, plus more for garnish
• 1 tbs. mild smoked spanish paprika
• 1 tsp. ground cumin
• coarse salt and freshly ground pepper, to taste
• 2 tbs. finely shredded fresh cilantro
• 2 tbs. finely shredded fresh mint
• 1 tbs. finely chopped lemon zest

directions:

pour the vinegar into a small saucepan and place over low heat. bring to a gentle simmer and cook until reduced to 1/2 cup, about 1 1/2 hours. the vinegar will have become syrupy. remove from the heat and let cool to room temperature. transfer the syrup to a small bowl, cover and refrigerate until ready to use. for this recipe, you will need 2 tbs. plus more for drizzling; reserve the remainder for another use. (the balsamic syrup will keep, tightly capped, for up to 1 month.)

peel, seed and finely chop the tomatoes and cucumber. finely chop the onion. seed and finely chop the bell peppers. in a large, nonreactive bowl, combine the bread slices and 1/2 cup of the tomato juice and let stand for 10 minutes. stir in the tomatoes, cucumber, onion, yellow and red bell peppers, garlic, broth, the remaining 2 1/2 cups tomato juice, the 2 tbs. olive oil, the 2 tbs. balsamic syrup, the paprika and cumin, mixing well. season with salt and pepper. cover loosely with plastic wrap and let stand at room temperature for 1 hour to blend the flavors.

transfer 4 cups of the tomato mixture to a blender and process until smooth. return the pureed mixture to the bowl, stirring well. cover and refrigerate until chilled, at least 4 hours or up to 24 hours.

when ready to serve, in a small bowl, stir together the cilantro, mint and lemon zest. ladle the soup into chilled bowls and sprinkle each serving with an equal amount of the shredded herb mixture. drizzle a little olive oil and balsamic syrup over each serving.

serves 6.

french onion soup

now before you go asking if this soup is really that different from yesterday’s onion soup recipe, the answer is a definitive, “YES!”

this soup’s success depends on caramelizing the onions and leeks, a technique that takes time and patience. caramelization occurs when the sugars naturally present in a vegetable slowly develop a less purely sweet, more complex flavor through long cooking over medium-low or medium heat. adding a sprinkling of sugar encourages the caramelizing process.

ingredients:

• 2 tbs. vegetable or olive oil
• 4 large red onions, thinly sliced
• 1⁄4 tsp. sugar
• 4 leeks, including tender green portions,  thinly sliced
• 2 garlic cloves, minced
• 8 cups mushroom or vegetable broth 
• 1⁄2 cup dry white wine
• 1 bay leaf
• 1⁄2 tsp. minced fresh thyme or 1⁄4 tsp. dried thyme
• salt and freshly ground pepper, to taste
• 12 baguette slices, each 1⁄4 inch thick
• 3⁄4 cup shredded gruyère or comté cheese

directions:

in a large nonaluminum saucepan over medium-low heat, warm the oil. add the onions and sauté, stirring occasionally, until wilted, about 15 minutes. add the sugar and leeks and continue cooking, stirring frequently, until richly colored and caramelized, 30 to 45 minutes. (you may need to increase the heat to medium to add some color at the end.)

add the garlic and sauté for 1 minute. add the broth, wine, bay leaf and thyme. cover partially and simmer until the flavors are well blended, about 30 minutes. season with salt and pepper. remove the bay leaf and discard.

to serve, preheat the broiler. ladle the soup into individual flameproof soup bowls. place 2 or 3 slices of bread on top of each bowl and sprinkle with the cheese. slide under the broiler about 6 inches from the heat element. broil until the cheese is bubbly and lightly browned, 3 to 4 minutes. serve immediately. serves 4 to 6.

serving tip: serve a simple green salad with this soup for a satisfying light dinner!

onion soup

this hearty soup captures the very essence of paris. it gained its fame as the classic middle-of-the-night restorative during the heyday of les halles, the city’s former wholesale food market, and was served in establishments big and small in the neighborhood. today, you can still go to the onetime market quarter and order a bowl of the cheese-topped soup at the venerable au pied de cochon (1er), which continues to nourish a steady stream of nighthawks who know where to find a meal when the rest of the city is asleep.

serve with a classic bistro red wine, such as a beaujolais from côtes de brouilly or morgon.

ingredients:

• 2 1⁄2 lb. yellow onions
• 3 tbs. unsalted butter
• 1 tbs. canola oil
• pinch of sugar
• salt and freshly ground pepper, to taste
• 2 cups light red or dry white wine
• 8 cups mushroom broth
• 1 bay leaf
• 6 slices coarse country bread, each 1 1⁄2 inches thick
• 3 cups shredded comté or gruyère cheese

directions:

using a mandoline or sharp knife, thinly slice the onions lengthwise. set aside.

in a large, heavy pot over medium-low heat, melt the butter with the oil. add the onions, cover and cook, stirring occasionally, adding the sugar and seasoning with salt and pepper, until the onions are meltingly soft, golden and lightly caramelized, 25 to 30 minutes.

add the wine, increase the heat to high and cook until the liquid is reduced by about half, 8 to 10 minutes. add the broth and bay leaf, reduce the heat to medium-low and let the soup simmer, uncovered, until it is dark and fully flavored, about 45 minutes. if the liquid is evaporating too quickly and the soup seems to taste too strong, add a little water, then cover the pot and continue cooking.

just before serving, preheat an oven to 400°f. arrange the bread slices on a baking sheet and toast, turning once, until golden on both sides, 3 to 5 minutes per side. remove from the oven and set aside.

remove the bay leaf from the soup and discard. arrange 6 ovenproof soup bowls on a baking sheet and ladle the hot soup into the bowls. place a piece of toast on top of each bowl and sprinkle evenly with the cheese. bake until the cheese melts and the toasts are lightly browned around the edges, 10 to 15 minutes. serve immediately.

serves 6.

cream of mushroom soup

dried porcini mushrooms lend depth of flavor to this soup, which is perfect for a cool spring or autumn day.

the mushrooms are first reconstituted, or rehydrated, in vegetable broth.

the soaking liquid is strained and added to the soup base to enhance the taste.

ingredients:

• 6 cups vegetable broth
• 2 oz. dried porcini mushrooms
• 4 tbs. (1/2 stick) unsalted butter
• 3 tbs. minced shallot
• 1 1/2 lb. white button mushrooms, brushed clean and coarsely chopped
• 1/4 cup madeira wine (optional)
• 2 tbs. all-purpose flour
• 1/2 cup heavy cream, plus 1/4 cup for drizzling (optional)
• salt and freshly ground pepper, to taste
• deep-fried sage leaves for garnish (optional)

directions:

in a small saucepan over medium-high heat, warm 2 cups of the broth. add the porcini, remove from the heat and let stand for about 20 minutes. using a slotted spoon, transfer the porcini to a cutting board and coarsely chop. line a fine-mesh sieve with a double layer of cheesecloth. strain the soaking liquid and set aside.

in a brothpot over medium heat, melt the butter. add the shallot and sauté until soft, about 5 minutes. add the porcini and button mushrooms and cook, stirring, until most of the liquid has evaporated, 5 to 7 minutes. add the madeira and cook until the liquid has evaporated, about 2 minutes. sprinkle with the flour and stir to coat. stir in the mushroom soaking liquid and the remaining 4 cups broth. reduce the heat to low and simmer, stirring occasionally, for about 30 minutes.

working in batches, puree the soup in a blender until smooth, then return the soup to the pot. stir in the 1/2 cup cream and season with salt and pepper. ladle the soup into warmed bowls. garnish with fried sage leaves or drizzle with cream. serve immediately. serves 6 to 8.

cheddar cauliflower soup

 

this delicious soup comes together quickly, making it perfect for a nutritious weeknight meal.

add a tossed green salad and dinner is served!

 

 

 

 

 

ingredients:

• 2 tbs. olive oil
• 1 yellow onion, diced
• 1 head cauliflower, about 2 1/2 lb., cut into florets
• 5 cups low-sodium vegetable broth
• 2 cups heavy cream
• 2 tsp. kosher salt, plus more, to taste
• freshly ground pepper, to taste
• 8 oz. white cheddar cheese, shredded
• toasted crusty bread for serving

directions:

in a large dutch oven over medium-high heat, warm the olive oil. add the onion and cook, stirring occasionally, until tender, 5 to 7 minutes. add the cauliflower and cook, stirring occasionally, until light golden brown, about 5 minutes. add the broth, cream, the 2 tsp. salt and pepper and bring to a boil. reduce the heat to low and simmer until the cauliflower is easily pierced with a fork, about 10 minutes.

using an immersion blender, blend the soup to a fine puree, 3 to 5 minutes. add the cheese and stir until melted and well combined with the soup. adjust the seasonings with salt and pepper.

ladle the soup into individual bowls and serve immediately with toasted bread. serves 6 to 8.

creamy spinach soup

 

instead of the spinach, you can use 2 cups chopped kale or swiss chard.

before chopping the leaves, remove the tough stems!

increase the cooking time by 30 minutes for kale or by 15 minutes for chard.

ingredients:

• 2 tbs. unsalted butter
• 1/4 yellow onion, finely chopped
• 1 garlic clove, minced
• 4 cups vegetable broth
• 2 slices day-old baguette
• 4 cups packed baby spinach
• 1/4 cup heavy cream, plus more for drizzling
• finely grated zest of 1 lemon
• salt and freshly ground pepper, to taste

directions:

sauté the onion and garlic
in a large saucepan over medium heat, melt the butter. add the onion and sauté until translucent, 3 to 4 minutes. add the garlic and sauté for 1 minute more.

cook the spinach
add the broth and the bread slices, reduce the heat to low, cover and simmer for 10 minutes. add the spinach and continue to simmer until the spinach is wilted and bright green, about 5 minutes more.

puree the soup
using a food processor or blender, process the soup to a smooth puree. return the soup to the pan. add the 1/4 cup cream and the lemon zest and reheat to serving temperature. season with salt and pepper.

ladle the soup into bowls. drizzle each portion with cream and serve immediately. serves 4.

curried corn soup

a mixture of as many as 20 different spices, seeds and herbs, curry powder exists in countless variations. in india, many cooks make it fresh daily or buy only a very small quantity at a time from a trusted purveyor. large-scale commercial curry powders, while not as interesting as a personal blend, work fine for this recipe. sample a few different brands to find one you like. curry powder loses its flavor relatively quickly, so buy small amounts and discard any that sit on the shelf for longer than six months.

ingredients:

• 2 tbs. olive oil
• 2 leeks, including tender green portions, rinsed well and finely  chopped
• 2 small red potatoes, about 1/2 lb. total, peeled and coarsely chopped
• 5 cups corn kernels (from about 6 large ears of corn)
• 2 tsp. curry powder
• 6 cups vegetable broth
• 2 tbs. fresh lemon juice
• salt and freshly ground white pepper, to taste
• 6 thin lemon slices
• 1/2 cup sour cream
• 3 tbs. finely chopped fresh flat-leaf parsley

directions:

in large saucepan over medium heat, warm the olive oil. add the leeks and sauté, stirring frequently, until softened, about 5 minutes. add the potatoes and all but 1/2 cup of the corn kernels and cook for about 2 minutes. add the curry powder and cook for about 1 minute more.

add the broth and lemon juice and bring to a boil. reduce the heat to medium-low, cover partially and simmer until the potatoes are soft, about 20 minutes. remove from the heat.

in a blender or food processor, puree the soup in batches until smooth. alternatively, process with a stick blender in the pan until smooth. pass the puree through a fine-mesh sieve or food mill set over a serving bowl, pressing on the pulp. discard any solids left in the sieve. season with salt and white pepper. let cool to room temperature, then cover and refrigerate until well chilled, at least 4 hours.

just before serving, bring a small saucepan three-fourths full of water to a boil over high heat. add the reserved 1/2 cup corn kernels and cook for 1 minute. drain and let cool.

ladle the soup into chilled bowls or mugs and garnish with the lemon slices, sour cream, corn kernels and parsley.

serves 6.

black bean soup with salsa cream

the compound responsible for a chili’s “fire” is called capsaicin. although capsaicin is largely concentrated in the chili’s ribs, or inner white membranes, some of the heat is transferred to the attached seeds and flesh as well. to remove most of the ribs and seeds from a fresh chili, using a small, sharp knife, slit the chili lengthwise, cut around the stem end and pull the stem away, removing the clinging seeds with it. then, using the knife, scrape away any remaining seeds and ribs.

ingredients:

• 2 cups dried black beans
• 2 tbs. canola oil
• 2 yellow onions, finely chopped
• 1 or 2 jalapeño chilies, seeded and minced
• 3 garlic cloves, minced
• 1 small red bell pepper, diced
• 1 tsp. ground cumin
• 1 tsp. dried coriander
• 1 tsp. dried oregano
• 8 cups water
• 2 tbs. fresh lime juice
• 2 tbs. minced fresh cilantro, plus 6 to 8 sprigs
• salt and freshly ground pepper, to taste

for the salsa cream:

• 1⁄2 cup sour cream
• 2 tbs. fresh lime juice
• 2 tbs. purchased fresh salsa
• salt and freshly ground pepper, to taste

directions:

pick over the beans, discarding any misshapen beans and stones, and rinse well. in a large pot, combine the beans with cold water to cover by 3 inches. soak for at least 4 hours or up to overnight. alternatively, for a quick-soak method, bring the beans and water to a rapid simmer (but do not boil), then simmer for 2 minutes. remove from the heat, cover and let stand for 1 hour. drain the beans and set aside.

in a large soup pot over medium heat, warm the oil. add the onions and sauté until softened, about 3 minutes. add the chilies to taste, garlic, bell pepper, cumin, coriander and oregano. sauté, stirring frequently, until the vegetables are softened and the mixture is very aromatic, 7 to 10 minutes.

add the beans and water, cover partially and simmer over medium heat until the beans are soft, 1 to 1 1/2 hours. remove from the heat.

in a blender or food processor, puree the soup in batches, leaving some texture, and return the soup to the pot. alternatively, process with a handheld blender in the pot until the desired consistency is reached. add the lime juice, minced cilantro, salt and pepper. if the soup is too thick, thin it with water. (if you prefer a velvety consistency, puree the soup until smooth, then pour it through a fine-mesh strainer into a saucepan.) reheat gently over medium heat.

just before serving, make the salsa cream: in a small bowl, stir together the sour cream, lime juice, salsa, salt and pepper.

ladle the soup into warmed bowls and garnish each bowl with the salsa cream and a cilantro sprig. serves 6 to 8.

minestrone

soup and wine don’t marry well when the combination is simply broth against liquid. when the soup has ample flavor and texture, as is the case here, however, the wine is a pleasant point of difference. the “green” flavors of the zucchini, green beans, chard and pesto call for an assertive sauvignon blanc. dependable: sauvignon blanc from new zealand or california. daring: lightly herbal merlot.

ingredients:

for the pesto:

• 1/4 cup pine nuts or walnuts
• 2 cups tightly packed fresh basil leaves
• 2 or 3 garlic cloves
• 1/4 cup grated pecorino sardo or parmesan cheese
• 1/2 cup extra-virgin olive oil, or as needed
• salt and freshly ground pepper, to taste

for the soup

• 1/2 cup dried small white beans or 1 can (15 oz.) white beans
• salt, to taste
• 2 tbs. olive oil
• 2 yellow onions, diced
• 3 carrots, peeled, halved lengthwise, if large, and thinly sliced
• 2 celery stalks, diced
• 3/4 lb. tomatoes, peeled, seeded and diced
• 5 to 6 cups water or vegetable broth, or as needed
• 4 small new potatoes, unpeeled, diced
• 2 zucchini, halved lengthwise and sliced
• 1/4 lb. green beans, trimmed and cut into 1-inch lengths
• 2 cups chopped swiss chard (optional)
• 1/4 lb. macaroni or small shells
• 2 tbs. extra-virgin olive oil
• freshly ground pepper, to taste
• 1/4 cup grated parmesan cheese

directions:

to make the pesto, preheat an oven to 350°f. spread the nuts on a baking sheet and toast until they take on color and are fragrant, 5 to 8 minutes. let cool. in a food processor, combine the nuts, basil and garlic. pulse until the basil is chopped. add the cheese and pulse to combine. with the motor running, pour in the 1/2 cup oil, a few drops at a time, until the mixture has the consistency of mayonnaise, adding more oil as needed. season with salt and pepper. you will need 1/4 cup of the pesto for the soup.

to make the soup, if using dried beans, pick over and discard any misshapen beans and stones. rinse, drain and place in a pot with water to cover by 2 inches. bring to a boil, boil for 2 minutes, then cover, remove from the heat and let stand for 1 hour. drain and return to the pot with fresh water to cover by 2 inches. bring to a boil, reduce the heat to low, cover and simmer until tender, 45 to 60 minutes. add salt during the last 10 minutes of cooking. if using canned beans, drain and rinse well.

in a large soup pot over medium heat, warm the olive oil. add the onions and cook, stirring, until softened and translucent, about 10 minutes. add the carrots and celery and cook, stirring, until beginning to soften, just a few minutes. add the tomatoes and enough water to cover amply. bring to a boil, reduce the heat to low, cover and simmer until the tomatoes break down, about 10 minutes.

meanwhile, if desired, place half of the white beans in a food processor or blender with a little of the cooking liquid or, if using canned beans, a little broth. puree until smooth.

add the potatoes, zucchini, green beans, white beans (including pureed, if using), swiss chard (if using) and pasta to the pot and simmer until the vegetables and pasta are cooked, about 15 minutes. stir often to prevent sticking. swirl in the 2 tbs. extra-virgin olive oil. season with salt and pepper.

remove from the heat and stir in the pesto. ladle into warmed bowls and serve immediately. pass the parmesan at the table.

roasted carrot and chestnut soup with parsley cream

passing this soup through a chinois produces a velvety texture. for a more rustic version, simply process the soup using a blender until coarsely chopped.

ingredients:

• 3 lb. carrots, peeled and cut into 1-inch pieces
• 1 tbs. olive oil
• salt and freshly ground pepper, to taste
• 1/2 cup heavy cream
• 1 tbs. chopped fresh flat-leaf parsley
• 2 tbs. unsalted butter
• 4 shallots, minced
• 6 cups vegetable broth
• 1/2 tsp. grated fresh ginger
• 1/4 tsp. ground allspice
• 3/4 cup coarsely chopped roasted chestnuts
• fresh flat-leaf parsley sprigs for garnish

directions:

preheat an oven to 400ºf.

in a bowl, combine the carrots, olive oil, salt and pepper and toss to coat. transfer to a baking sheet and bake until the carrots are tender and golden around the edges, 45 to 50 minutes.

meanwhile, in a small bowl, whisk the cream and parsley just until slightly thickened, and season with salt and pepper. refrigerate until ready to use.

in a soup pot over medium heat, melt the butter. add the shallots and sauté, stirring, until tender and translucent, 4 to 5 minutes. add the carrots, broth, ginger, allspice and chestnuts and bring to a simmer. reduce the heat to medium-low and simmer for 15 minutes.

using a blender, food processor or stick blender, puree the soup, then pass it through a chinois. return the soup to the pot and season with salt and pepper.

ladle the soup into warmed bowls and garnish each serving with a swirl of the parsley cream and a parsley sprig. serve immediately.

serves 6.

roasted tomato bisque

if you’re a longtime reader, you can tell i’ve got a thing for tomato soups.  several different recipes are on this blog, but the thing that’s different about this one is that the tomatoes are ROASTED.  

roasting tomatoes concentrates their flavor, giving this bisque a full-bodied taste without the use of cream, except for a dollop of light sour cream used as a garnish. this soup is smooth and elegant enough to serve at a dinner party.

ingredients:

• 2 1/2 lb. plum tomatoes, halved lengthwise
• 1 1/4 tsp. kosher salt, plus more, to taste
• freshly ground pepper, to taste
• 1 tsp. extra-virgin olive oil
• 1 small yellow onion, chopped
• 1 small garlic clove, minced
• 1 tsp. sweet paprika
• 1 cup water
• 4 tsp. light sour cream
• 4 tsp. chopped fresh flat-leaf parsley

directions:

preheat an oven to 425°f. cover 1 large or 2 medium baking sheets with aluminum foil.

arrange the tomatoes, cut sides up, on the prepared baking sheets. sprinkle evenly with 1 tsp. of the salt and several grinds of pepper. roast the tomatoes in the oven until they are soft but still hold their shape, about 30 minutes.

in a dutch oven or large, heavy saucepan over medium-high heat, warm the olive oil. add the onion and garlic and sauté until translucent, about 3 minutes. reduce the heat to low, cover and cook until the onion releases its juices, about 8 minutes. stir in the paprika. increase the heat to medium-high and add the roasted tomatoes, along with any juices collected on the pan(s), then pour in the water. reduce the heat to medium, cover and simmer until the vegetables are very soft, about 25 minutes.

remove from the heat. working in batches, carefully pass the soup through a food mill fitted with the medium disk and placed over a bowl. alternatively, pass the soup through a fine-mesh sieve placed over a bowl, pressing against the solids with the back of a wooden spoon.

rinse the pan and transfer the soup back into it. stir in the remaining 1/4 tsp. salt, or more, to taste, season with pepper and reheat over medium heat. divide the soup among warmed soup bowls and place 1 tsp. sour cream in the center of each bowl, swirling it slightly. garnish each with 1 tsp. parsley and serve.

serves 4.

aigo boulido (garlic soup)

a variation of this soup runs through most of the alpine regions of france, including the provençal alps and the pyrenees. in these areas, the high concentration of vitamin c present in garlic is looked upon by shepherds—and doting mothers—as a means of warding off winter’s ills. most rustic recipes simply call for stirring egg yolks into the finished soup. this version, with its whole poached eggs, comes from the departmental capital of digne, long a stopping-off point for alpine tourists and well known for its thermal baths. the city lies on the famous road built by the romans through italy to northern france, a byway that later became la route napoléon.

ingredients:

• 8 cups water
• 20 garlic cloves, coarsely chopped
• 10 fresh sage leaves
• salt and freshly ground pepper, to taste
• 6 eggs
• 12 croutons, made from dense sourdough bread and grilled (see note at bottom of entry)
• 2 tbs. chopped fresh flat-leaf parsley
• 6 tbs. olive oil

directions:

in a soup pot over high heat, combine the water, garlic and sage. bring to a boil and boil until the garlic is soft, about 15 minutes. remove the pot from the heat and, using a slotted spoon, scoop out the sage and garlic. discard the sage and mash the garlic with a fork. return the garlic to the pot of water and season with salt and pepper.

return the water to a boil, then reduce the heat so the liquid gently simmers. one at a time, break the eggs into a small bowl and slip into the simmering liquid. cook until the whites are opaque and the yolks are soft and still liquid, about 2 minutes.

place 2 croutons in the bottom of each of 6 wide soup bowls. using a slotted spoon, quickly and carefully remove 1 egg at a time from the simmering soup and place 1 egg on the bread in each bowl. top each egg with 2 ladlefuls of the soup, then sprinkle with the parsley, dividing evenly. drizzle 1 tbs. of the oil into each bowl and serve immediately, before the eggs cook any further. serves 6.

note: to grill croutons, rub bread pieces with garlic, if desired, and brush well with olive oil. preheat a stovetop grill pan over medium-high heat, or prepare a fire in a grill. grill the bread pieces on one side until lightly browned, about 1 minute. rotate the pieces 45 degrees and continue grilling on the same side for about 1 minute more to create attractive grill marks. turn and brown without rotating on the other side, about 1 minute more.

moroccan spiced vegetarian chili

serve this richly spiced vegetarian chili with toasted pita points or on a bed of steamed couscous or rice.

other squashes, such as hubbard or acorn, may be used in place of the butternut squash.

ingredients:

• 4 large ancho chilies
• 3 cups water
• 4 large whole garlic cloves, plus 6 large cloves, sliced
• 1 yellow onion, chopped
• 1 1/2 tsp. ground turmeric
• 1 1/2 tsp. ground cinnamon
• 1 1/2 tsp. ground cumin
• 1 1/2 tsp. ground coriander
• 1 can (28 oz.) chopped tomatoes
• 1 butternut squash, 1 1/4 lb., halved, seeded, peeled and cut into 1/2-inch cubes
• 2 cans (15 1/2 oz. each) chickpeas (aka garbanzo beans)
• 2 zucchini, cut into 1/2-inch dice
• 1/3 cup sliced dried apricots
• 1/3 cup sliced pitted prunes

directions:

in a saucepan, combine the chilies and water and bring to a boil. remove from the heat. cover and let stand for 15 minutes. using tongs or a slotted spoon, transfer the chilies to a work surface; reserve the liquid. discard the stems and seeds from the chilies. in a food processor or blender, combine the chilies with the whole garlic cloves and 1/2 cup of the liquid. process until smooth. set aside.

heat a heavy pot over medium heat. coat the pot with nonstick cooking spray. add the onion, the sliced garlic cloves, turmeric, cinnamon, cumin and coriander and sauté until the onion and garlic have softened, about 5 minutes. stir in the tomatoes and their juices, butternut squash and the chili puree. cover and simmer, stirring occasionally, until the squash is just tender, about 25 minutes.

stir in the chickpeas with their liquid, the zucchini, dried apricots and prunes. simmer, uncovered, until all of the squashes are tender, about 15 minutes more. transfer to a warmed serving dish and serve hot.

serves 6.

roasted squash soup with chestnut puree

can’t wait til fall comes.  i’ve always been much more of a fall and winter gall than spring and summer, but this soup is good any time of year! you can even serve it chilled in the summer.

with its flavorful orange-yellow flesh, butternut squash is especially good for pureeing to make soups.

take care when cutting the squash as the skin is quite hard. use a sharp chef’s knife and, if needed, tap the knife with a kitchen mallet once the knife is securely wedged in the squash.

ingredients:

• 4 butternut squash, about 6 lb. total
• extra-virgin olive oil for brushing
• salt and freshly ground pepper, to taste
• 3 cups vegetable broth, plus more as needed
• 3⁄4 cup chestnut puree
• 1 cup heavy cream
• 1 tsp. brandy

directions:

preheat an oven to 375ºf.

cut the squash in half lengthwise and remove and discard the seeds. brush the squash inside and out with olive oil, and season with salt and pepper. place the squash, cut side down, on a baking sheet. using a sharp knife, prick the skin in several places. add enough water to the baking sheet to just cover the bottom. roast the squash until a sharp knife penetrates the flesh easily, about 1 hour. when the squash is cool enough to handle, scoop the flesh into a food processor. working in batches if needed, puree until very smooth.

transfer the squash puree to a large saucepan and add the 3 cups broth. bring to a boil over medium-high heat, stirring occasionally. add the chestnut puree and 1/2 cup of the cream and stir to combine. if the soup is too thick, add more broth. season with salt and pepper and keep warm.

in a small bowl, whisk together the remaining 1/2 cup cream and the brandy until frothy. season with salt and pepper.

ladle the soup into warmed bowls and garnish each serving with a drizzle of the cream. serve immediately.

serves 6 to 8.