Friday, February 1, 2008

Soups for Fridays in Lent

Some wonderful Moosewood Cookbook Soup Recipes. This first one was an unexpected hit with Aspiring Homemaker (where I found this info). This one is her hands-down favorite. She likes to sprinkle it with parmesean.

White Bean and Black Olive Soup from Moosewood Cookbook

2 T olive oil
1 heaping cup chopped onion
1 stalk celery, diced
1 medium carrot, diced
1 1/2 t. salt
1 t. oregano or marjoram
1 1/2 t. basil
1 small zucchini, diced
1 small bell pepper, diced
3-4 cloves garlic, crushed
fresh black pepper
4 c. water
3 oz. tomato paste
1/4 dry red wine
2 c. cooked white pea beans
1 c. sliced kalamata olives
1 T fresh lemon juice

Heat the olive oil in a kettle. Add onion, celery, carrot, salt, and herbs. Saute over medium heat 8 to 10 minutes, or until the vegetables are just tender.

Add zucchini, bell pepper, and garlic. Saute five minutes more. Grind in some black pepper.

Combine water and tomato paste. Add to vegetables, along with the remaining ingredients. Cover and simmer over low heat for about fifteen minutes. Serve hot, topped with fresh parsley and diced fresh tomato.

Lentil Soup from Moosewood Cookbook

3 c. dry lentils
7 c. water
2 t. salt
6-8 cloves garlic, crushed
2 c. chopped onion
2 stalks celery, chopped
2 medium carrots, sliced or diced
1 t. basil
1/2 t. thyme
1/2 t. oregano
lots of freshly ground black pepper
2-3 medium tomaotes (I usually make this in the winter and use a can of tomatoes)
red wine vinegar to drizzle on top

Place lentils, water, and salt in a kettle. Bring to a boil, lower heat to the slowest possible simmer, and cook quietly, partially covered, for 20 to 30 minutes.

Add vegetables (except tomatoes), herbs, and black pepper. Partially cover and let simmer peacefully another 20 to 30 minutes, stirring occasionally.

Add tomaotes (scald, peel and juice if you are using fresh tomatoes). Cook five minutes more.

Serve hot with a drizzle of vinegar (or fresh parmesean).

Tomato Soup from Moosewood Cookbook
1 T olive oil
1 T butter
1 1/2 c. minced onion
3-4 cloves garlic, minced or crushed
1/2 t. salt
1 t. dill
lots of freshly ground black pepper
1 28 oz. can crushed concentrated tomatoes
2 c. water
1 T honey
1 T sour cream
2 fresh tomatoes, diced

Heat olive oil and butter in a kettle. Add onion, garlic, salt, dill and black pepper. Stir over medium heat for about 5 to 8 minutes, or until the onions are translucent.

Add canned tomatoes, water and honey. Cover and simmer over low heat for 20 to 30 minutes.

About five minutes before serving, whisk in sour cream and stir in diced fresh tomatoes. Serve hot topped with yogurt, fresh basil, fresh parsley, scallions or chives.

Gypsy Soup from Moosewood Cookbook
2 medium-sized ripe tomatoes
2 T olive oil
2 c. chopped onion
3 medium cloves garlic, crushed
1 stalk celery, minced
2 c. peeled, diced sweet potato
1 t. salt
2 t. milk paprika
1 t. turmeric
1 t. basil
dash of cinnamon
dash of cayenne
1 bay leaf
3 c. water
1 medium bell pepper, diced
1 1/2 cups cooked chickpeas

Scald and peel the tomatoes. Squeeze out the juice and seeds and chop the remaining pulp.

Heat the olive oil in a kettle. Add onion, garlic, celery, and sweet potato, and saute over medium heat for about 5 minutes. Add salt and saute 5 minutes more. Add seasonings and water, cover, and simmer for about 15 minutes.

Add tomato pulp, bell pepper, and chickpeas. Cover and simmer for about 10 more minutes, or until all the vegetables are as tender as you like them. Taste to adjust seasonings and serve.

H/T: Aspiring Homemaker

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