Read Online A Beautiful Bowl of Soup by Paulette Mitchell - Free Book Online
Authors: Paulette Mitchell
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cup milk or half-and-half
2 tablespoons dry sherry (optional)
˜ salt and freshly ground pepper to taste
˜ Fried Sage or minced fresh flat-leaf parsley for garnish
Melt the butter in a Dutch oven over medium heat. Add the carrot, celery, and onion; cook, stirring occasionally, until the carrot is tender, about 8 minutes.
Add the flour and stir until smooth. Gradually add the vegetable stock, whisking constantly to prevent lumps. Increase the heat to medium-high and stir until the soup is thickened, about 5 minutes. Stir in the rice and cranberries. Reduce the heat; cover and simmer, stirring occasionally, until the cranberries are softened and plumped, about 15 minutes.
Stir in all the remaining ingredients, except the garnishes. Stir occasionally until warmed through. Season to taste.
Sprinkle each serving with pepper and sage.
advance preparation
This soup will keep for up to 3 days in a covered container in the refrigerator. When reheating, stir in milk to thin as desired.
TIP
To cook wild rice, first rinse it in a strainer under cold running water or in a bowl of water; drain. Bring 2 cups water, ½ cup rice, and ½ teaspoon salt to a boil in a heavy saucepan over medium-high heat. Reduce the heat; cover and simmer until the rice kernels are opened and slightly chewy rather than mushy, 45 to 55 minutes; drain well. Makes about 1½ cups.
asparagus-leek soup
This luxurious soup is one of my favorite first courses. To trim asparagus, hold a stalk and snap it at the point where it naturally gives easily. This eliminates the woody, tough end, while keeping the tender top, the best part.
Makes 5 cups (4 to 6 servings)
1 pound asparagus spears, trimmed and cut into 1½-inch lengths (about 4 cups)
4 tablespoons unsalted butter
1½ cups fresh or frozen corn kernels
1 / 3 cup finely chopped red bell pepper
˜ salt to taste
2½ cups (6 ounces) sliced cremini mushrooms
3 leeks (white parts only), halved lengthwise, rinsed, and cut into 1 / 8 -inch slices (see Tips)
½ teaspoon curry powder
2 cups vegetable stock
2 cups milk
4 teaspoons cornstarch
3 tablespoons cold water
˜ salt and ground white pepper to taste (see Tips)
Steam the asparagus in a covered steamer over boiling water until crisp-tender. Or, put the asparagus in a microwave-proof dish and add about ¼ cup water. Cover tightly and microwave on high for about 4 minutes. Drain well; set aside.
Melt 1 tablespoon of the butter in a small skillet over medium heat. Add the corn and bell pepper; cook, stirring occasionally, until tender, about 5 minutes. Add salt to taste. Set aside.
Melt the remaining 3 tablespoons butter in a Dutch oven over medium heat. Add the mushrooms and leeks; cook, stirring occasionally, until tender but not brown, about 5 minutes. Add the curry powder; stir for about 30 seconds. Add the vegetable stock, milk, and asparagus. Increase the heat to medium-high and stir occasionally as the liquid comes to a simmer, then reduce the heat to medium.
Stir together the cornstarch and cold water in a small bowl until smooth; stir into the soup. Cook, stirring constantly, until the soup is smooth and slightly thickened, about 2 minutes. Remove from the heat. Season to taste.
Top each serving with about 2 tablespoons of the corn mixture.
advance preparation
This soup is best the day it is prepared, but it will keep for up to 3 days in a covered container in the refrigerator. When reheating, stir in vegetable stock or milk to thin as desired.
TIPS
Leeks look like overgrown green onions and have a mild onion-and-garlic flavor. Select those with crisp, bright green leaves and unblemished white bulbs. Buy the smallest in the market; leeks under 1½ inches in diameter are the sweetest and most tender. Refrigerate them in a perforated plastic bag for up to 1 week. Before using, trim the rootlets, tough green tops, and coarse outer leaves; use the white base and up to 1 inch of the pale green part attached to the white. To remove the grit and
2 tablespoons dry sherry (optional)
˜ salt and freshly ground pepper to taste
˜ Fried Sage or minced fresh flat-leaf parsley for garnish
Melt the butter in a Dutch oven over medium heat. Add the carrot, celery, and onion; cook, stirring occasionally, until the carrot is tender, about 8 minutes.
Add the flour and stir until smooth. Gradually add the vegetable stock, whisking constantly to prevent lumps. Increase the heat to medium-high and stir until the soup is thickened, about 5 minutes. Stir in the rice and cranberries. Reduce the heat; cover and simmer, stirring occasionally, until the cranberries are softened and plumped, about 15 minutes.
Stir in all the remaining ingredients, except the garnishes. Stir occasionally until warmed through. Season to taste.
Sprinkle each serving with pepper and sage.
advance preparation
This soup will keep for up to 3 days in a covered container in the refrigerator. When reheating, stir in milk to thin as desired.
TIP
To cook wild rice, first rinse it in a strainer under cold running water or in a bowl of water; drain. Bring 2 cups water, ½ cup rice, and ½ teaspoon salt to a boil in a heavy saucepan over medium-high heat. Reduce the heat; cover and simmer until the rice kernels are opened and slightly chewy rather than mushy, 45 to 55 minutes; drain well. Makes about 1½ cups.
asparagus-leek soup
This luxurious soup is one of my favorite first courses. To trim asparagus, hold a stalk and snap it at the point where it naturally gives easily. This eliminates the woody, tough end, while keeping the tender top, the best part.
Makes 5 cups (4 to 6 servings)
1 pound asparagus spears, trimmed and cut into 1½-inch lengths (about 4 cups)
4 tablespoons unsalted butter
1½ cups fresh or frozen corn kernels
1 / 3 cup finely chopped red bell pepper
˜ salt to taste
2½ cups (6 ounces) sliced cremini mushrooms
3 leeks (white parts only), halved lengthwise, rinsed, and cut into 1 / 8 -inch slices (see Tips)
½ teaspoon curry powder
2 cups vegetable stock
2 cups milk
4 teaspoons cornstarch
3 tablespoons cold water
˜ salt and ground white pepper to taste (see Tips)
Steam the asparagus in a covered steamer over boiling water until crisp-tender. Or, put the asparagus in a microwave-proof dish and add about ¼ cup water. Cover tightly and microwave on high for about 4 minutes. Drain well; set aside.
Melt 1 tablespoon of the butter in a small skillet over medium heat. Add the corn and bell pepper; cook, stirring occasionally, until tender, about 5 minutes. Add salt to taste. Set aside.
Melt the remaining 3 tablespoons butter in a Dutch oven over medium heat. Add the mushrooms and leeks; cook, stirring occasionally, until tender but not brown, about 5 minutes. Add the curry powder; stir for about 30 seconds. Add the vegetable stock, milk, and asparagus. Increase the heat to medium-high and stir occasionally as the liquid comes to a simmer, then reduce the heat to medium.
Stir together the cornstarch and cold water in a small bowl until smooth; stir into the soup. Cook, stirring constantly, until the soup is smooth and slightly thickened, about 2 minutes. Remove from the heat. Season to taste.
Top each serving with about 2 tablespoons of the corn mixture.
advance preparation
This soup is best the day it is prepared, but it will keep for up to 3 days in a covered container in the refrigerator. When reheating, stir in vegetable stock or milk to thin as desired.
TIPS
Leeks look like overgrown green onions and have a mild onion-and-garlic flavor. Select those with crisp, bright green leaves and unblemished white bulbs. Buy the smallest in the market; leeks under 1½ inches in diameter are the sweetest and most tender. Refrigerate them in a perforated plastic bag for up to 1 week. Before using, trim the rootlets, tough green tops, and coarse outer leaves; use the white base and up to 1 inch of the pale green part attached to the white. To remove the grit and
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