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Soups

 

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One of the nicest things about living in The Garden State is access to all the pick-your-own farms and orchards in the area. It's so pleasant to spend time in the fresh air and sunshine, choosing and picking the vegetables and fruits that you will serve to your family. It can also be hard work, and gives you a great appreciation for the farmers who provide us with an abundance of good food. The farm we like to go to, Race Farm, offers a beautiful orchard of dwarf apple trees so even shorties can reach the fruit. We came home with several different types of apples -- and lots of 'em, so you'll probably be seeing some apple recipes here soon ;-). There were also still plenty of tomatoes, beans, eggplants, and peppers (sweet and hot), and we brought home sacks of those too. Raw salads are wonderful and oh-so-healthful, but you do need a little variety in your menu, so here is a delightful soup made with the freshest of vegetables. If you buy tomato paste or purée in a tube you can measure out a small quantity, then close up the tube and store the rest in the refrigerator for several weeks. Saffron is somewhat costly so you can leave it out if you prefer, but it does give this soup an exotic and enticing aroma and subtle flavour. Use a variety of tomatoes if you can -- juicy globes or beefsteaks, and some meaty plums. The easiest way to peel a tomato is to blanch it whole in boiling water for about two minutes; the skin will loosen and you can peel it right off with your fingers. Try a serrated grapefruit spoon to remove the seeds. Slow cooking brings out the sweetness of the onion.

Red and green soup
About 4 to 6 servings

2 large cloves garlic, minced or pressed
1 teaspoon salt
1 Tablespoon fresh basil leaves, finely chopped
2 Tablespoons fresh parsley, finely chopped
1/4 teaspoon dried thyme, crumbled
2 teaspoons paprika
1 Tablespoon tomato paste
2 Tablespoons extra virgin olive oil
2 bay leaves, lightly crushed but not broken
1 large onion, cut into quarters, then sliced thinly crosswise
1 pinch saffron threads
2 pounds fresh, ripe tomatoes, peeled, seeds removed (reserve juice)
2 medium green bell peppers, cut into one-inch squares
6 cups water
freshly ground black pepper to taste
2/3 cup cooked white basmati rice
additional chopped fresh basil and/or parsley for garnish, optional

Mix the garlic, salt, basil, parsley, thyme, and paprika with the tomato paste, working it into a paste with the back of a wooden spoon. Heat the oil in a large soup pot or Dutch oven over medium-low heat. While the oil is heating, stir in the garlic/seasoning mixture and blend into the oil with a wooden spoon. As soon as the oil is hot, add the bay leaves and onion. Crumble and sprinkle the saffron onto the onions, then stir everything together and cook for ten minutes, stirring once or twice, or until the onion is soft but not browned. Add the tomatoes, any juice, the bell peppers, and the water to the pot. Raise heat and bring to a boil, stirring occasionally. As soon as the mixture boils, lower the heat and simmer, covered, for 25 to 30 minutes, stirring occasionally. Add black pepper and additional salt, if desired, to taste. Stir the rice into the soup, breaking up any clumps until the grains are evenly distributed. Serve hot in soup plates, garnished with chopped herbs if desired.

Variations:

> If you prefer modern conveniences ;-), place the whole garlic, basil, and parsley into a food processor or electric mini-chopper and process for a few seconds until chopped. Add the salt, thyme, paprika, and tomato paste and process for a few seconds more into a thick paste.
> Top with "Cheeze" sprinkles along with or instead of the herb garnish.   

Yes, I know: Gazpacho is a chilled vegetable soup. But this fruit soup has the texture and jewel-like colour of "real" gazpacho, so it seemed like a good name! It even has a peppery tang to it -- and although it looks like a mistake in the list of ingredients, you'll be surprised how the pepper enhances the fruit flavours. So-o-o refreshing on a sultry summer day whether you serve it before your meal, as dessert, or for a mid-afternoon pick-me-up. And now's a great time to prepare it, when all those wonderful summer fruits are in season. Sure you can prepare it year 'round with thawed frozen fruits if you want, but try it fresh at least once. If you don't grow your own mint you can find it in the produce section of most supermarkets and greengrocers. Unsweetened coconut is available in most natural food stores. You'll notice there's no sweetener of any kind in this recipe. Normally the fruits and mint will be sweet enough, but if you're serving it as a dessert, or if you're using frozen fruits, you might want to add a touch of maple syrup or other liquid/syrup sweetener along with (or instead of) the pepper. We now return you to your lazy, hazy summer!

Fruit gazpacho
About 4 servings

1/2 cup crushed pineapple, fresh or canned, with juice
1/2 cup chopped strawberries
1/2 cup raspberries, lightly crushed
1 cup seedless red or white grapes, sliced
1 cup blueberries, lightly crushed
1 cup unsweetened apple juice or cider, preferably fresh
1/2 cup fresh or "not from concentrate" orange juice
1 Tablespoon fresh lemon juice
2 Tablespoons mint leaves, shredded finely
1/4 teaspoon freshly ground black pepper
2 Tablespoons shredded unsweetened coconut

In the bowl of a large airtight container combine all the fruits and mix with a wooden spoon. Stir in the fruit juices, mint, and pepper. Cover the container and chill for two to three hours. Just before serving stir in the coconut. Served chilled in bowls, or try serving in tall glasses with iced tea spoons and a lemon or orange slice for garnish.

List of recipes: Soups

Spring is a beautiful but unpredictable season. One day may be hot and summer-like, while the next is cold and windy. Here's a delicious, creamy soup that's just right on a chilly spring day. It's based on new spring potatoes, the ones with the firm, waxy interiors and just the thinnest of skins. If you're serving this soup to the family, leave on the nutritious skins; peel if you prefer for a touch of elegance at your next dinner party. Save time on the final preparation by cooking the potatoes and rice in advance. To enhance the colour of the carrots we add turmeric -- sometimes called the poor man's saffron -- which imparts a delicate golden colour when added to other foods. I read recently that turmeric (a spice commonly used in Indian cuisine) has a healthful effect on injured tendons and joints. Whether that's true or not, I'm certain you'll enjoy this soup. Add your favourite sandwich and a cup of Darjeeling tea for a light yet warming lunch.

Golden potato soup
About 6 servings

2 pounds new potatoes, cubed
1 Tablespoon extra virgin olive oil
1 medium onion, sliced into half moons
3 large cloves garlic, chopped
1 large carrot, sliced 1/4" thick
3 large celery ribs, sliced 1/2" thick
7 cups hot vegetable stock or broth, divided
juice of one lemon (about 2 Tablespoons)
1/4 teaspoon turmeric
1-1/2 teaspoons salt, or to taste
1-1/4 cups cooked rice (brown or Basmati)
6 springs parsley, curled or flat leaf, for garnish (optional)

Cook the potatoes in lightly salted water until soft. Drain off most of the water, reserving about 1/4 cupful. Mash the potatoes with the water; set aside. Heat the oil in a large, heavy saucepan over medium heat. Add the onions and sauté just until transparent; do not brown. Add the garlic and sauté for about thirty seconds, then add the carrots, celery, and two cups of the vegetable stock or broth. Bring just to a boil, then reduce heat and simmer for ten to fifteen minutes until the vegetables are soft. Remove from heat and transfer the soup to a blender or food processor. Purée or process until smooth. (You may need to do this in more than one batch depending on the size of your blender or food processor.) Return the purée to the saucepan. Stir in the reserved mashed potatoes along with the lemon juice and turmeric. Slowly add the remaining stock or broth, stirring to avoid lumps. Cook over low heat for ten minutes, stirring frequently to prevent sticking. Adjust salt to taste. Ladle into individual serving bowls or soup plates. Sprinkle 1/4 cup rice over the top of each bowl, then add a sprig of parsley in the centre. Serve hot.

Variation:

> Replace the new potatoes with all or part yellow fingerling potatoes. Although somewhat pricey, these "gourmet" potatoes have a rich buttery flavour and golden colour of their own -- you may not need to add any turmeric. 

List of recipes: Soups