Perfect Instant Ramen

Adapted from Roy Choi's "L.A. Son"

Yield: 1 serving

•     2½ cups water
•     1 pack Shin Ramyun (or another brand of instant ramen)
•     1 egg
•     ½ teaspoon butter    
•     1 tsp soy sauce
•     2 slices American cheese
•     ¼ teaspoon toasted sesame seeds
•     ½ scallion, green part only, thinly sliced on a bias (optional)

Prep Time: 5 minutes / Cook Time: 8 minutes / Total Time: 13 minutes

In a small saucepan, bring the water to a boil. Add the ramen noodles and cook for 2 minutes, then add the flavor pack and soy sauce.

Cook for another 3 minutes, then turn off the heat and crack in the egg, but do not mix it in. Pull the hot noodles gently over the raw egg and allow the egg to poach, about 3 more minutes.

Carefully pour the ramen into your serving bowl of choice, making sure not to break the egg.

Add the butter, cheese and sesame seeds to the bowl and stir gently to incorporate. Top with the chopped scallion (optional) and serve.

My Notes: Easy to make and satisfying, although a bit heavy. I skip the sesame seeds and onion and added the soy.


MXF
 

Creamless Creamy Tomato Soup

Cook's Illustrated

Serves 6-8

1/4 cup evoo
1 med. onion, rough chop (1 cup)
3 cloves garlic, minced
Pinch of red pepper flakes
1 bay leaf
2 (28 oz) cans of whole tomatoes packed in juice
1 tbsp brown sugar
3 lg. slices good quality white sandwich bread, no crust, torn
2 cups low-sodium chicken broth
2 tbsp brandy (opt)
Salt and pepper
1/4 cup fresh chives

After pureeing, you can put through a strainer for an even smoother soup.

Heat 2 tbsp oil in Dutch oven over medium high heat until shimmering. Add onion, garlic, red pepper and bay leaf. Cook, stirring frequently, until onion is translucent, 3-5 minutes. Stir in tomatoes and juice. Using potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove bay leaf.

Transfer half of soup to blender. Add 1 tbsp oil and process until soup is smooth and creamy, 2-3 minutes. Transfer to large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy. Return soup to boil and season with salt and pepper. Serve in individual bowls with pepper and chives.

Smoked Whitefish Chowder

Food & Wine

SERVINGS: 8

1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 cup heavy cream
1 cup milk
Salt and freshly ground pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
3 celery ribs, finely chopped
1 leek, white and light green parts only, thinly sliced
1 teaspoon chopped thyme
1 cup dry white wine
3 1/2 cups chicken stock or low-sodium broth
One 10-ounce package frozen corn kernels, thawed
One 2-pound smoked whitefish—skin and bones discarded, fish coarsely flaked (3 cups)
2 tablespoons chopped dill
2 tablespoons chopped flat-leaf parsley
Tabasco

TOTAL TIME: 45 MIN 

In a medium saucepan, cover the potato chunks with the cream and milk. Season lightly with salt and pepper and bring to a boil. Partially cover the saucepan and simmer until tender, about 15 minutes.

Meanwhile, in a large soup pot, melt the butter in the oil. Add the onion, celery, leek and thyme and cook over moderate heat until softened, about 4 minutes. Add the wine and boil until nearly evaporated, about 5 minutes. Add the chicken stock and season very lightly with salt.

Using a slotted spoon, transfer half of the cooked potatoes to a bowl. Transfer the remaining potatoes and all of the liquid to a blender and puree until very smooth. Add the potato chunks, the pureed potatoes and the corn to the soup pot and simmer just until the corn is tender, about 4 minutes. Stir in the whitefish. Add the dill and parsley and season with Tabasco. Serve hot.

Make Ahead: The chowder can be refrigerated overnight.

Cheeseburger Soup

Southern Living, 2004

MAKES 12 CUPS

    1/2 pound lean ground beef                                     
    1/2 cup chopped onions                                         
    3/4 cup shredded carrots                                       
    3/4 cup chopped celery                                         
    1 teaspoon dried basil                                         
    1 teaspoon dried parsley                                       
    6 cups chicken broth                                           
    2 pounds potatoes peel, dice                                   
    3 tablespoons butter                                           
    1/4 cup flour                                                  
    3/4 pound cheese (cheddar, American, etc...)                
    1 1/2 cups milk                                                
    3/4 teaspoon salt                                              
    1/2 teaspoon pepper                                            

PREP: 30 MIN/COOK: 40 MIN.

Have a bottle of hot sauce handy for adult party guests to heat up their soup.

COOK ground beef in a Dutch oven over medium-high heat about 3 minutes, stirring until meat crumbles.

Add onion and next 4 ingredients, and saute 4 minutes or until beef is no longer pink. Drain well. Return beef mixture to Dutch oven. STIR in chicken broth and potatoes. Bring to a boil; cover, reduce heat, and simmer 10 to 12 minutes or until potatoes are tender.

MELT 3 tablespoons butter in a nonstick skillet over medium heat. Gradually stir in flour, and cook, stirring constantly, 2 to 3 minutes or until flour is lightly browned. Whisk flour mixture into simmering beef mixture; bring to a boil. Reduce heat, and simmer 6 minutes or until thickened.

WHISK in cheese and next 3 ingredients just until cheese melts.

Scallop and Corn Chowder

Real Simple, 2005

Makes 4 servings

    5 slices bacon diced                                           
    1 1/2 pounds scallops pat dry (ab. 16)                         
    3/4 teaspoon salt                                              
    1/4 teaspoon pepper                                            
    1 sm. yellow onion thin slice halves                           
    1/2 pound yukon gold potatoes 1/2-in dice                      
    1/2 cup dry white wine                                         
    1 cup chicken broth                                            
    1/2 cup heavy cream                                            
    Kernels from 2 ears corn (ab 1 c)                              
    1/4 cup chop flat-leaf parsley                                 

In a large skillet, over medium heat, cook the bacon until crisp, about 5 minutes. Transfer to a plate lined with paper towels. You should have about 2 tablespoons of bacon drippings; if necessary, supplement with olive oil. Increase heat to medium-high. Season the scallops with the salt and pepper and cook, working in batches, until golden brown, about 2 minutes per side. Transfer to a plate. Add the onion to the drippings in the skillet and cook until translucent, about 5 minutes. Add the potatoes, wine, broth, and cream, cover partially, and reduce heat. Simmer gently until the potatoes are tender, about 20 minutes. Add the scallops and corn and simmer gently for 4 minutes. Sprinkle with the parsley and bacon.

Tip: Scallops lend a lovely sweetness to this chowder, but they're relatively expensive. You can use shrimp or any firm, white-fleshed fish, such as cod or halibut, instead.

MY NOTE: Simple and delicious. I threw in some roasted asparagus and used cilantro instead of parsley. Canned corn was just fine.

MXF

NUTRITION PER SERVING
CALORIES 417.21(36% from fat); FAT 16.9g (sat 8.39g); PROTEIN 35.9mg; CHOLESTEROL 107.18mg; CALCIUM 80.44mg; SODIUM 820.88mg; FIBER 2.74g; CARBOHYDRATE 25.87g; IRON 1.54mg

Split Pea Soup

Martha Stewart Living, 2009

Makes 6 servings

    8 peppercorns cracked                                          
    3 sprigs thyme                                                 
    2 sprigs parsley +M4G                                          
    1 bay leaf                                                     
    2 tablespoons safflower oil                                    
    2 med. carrots 1/2-in dice                                     
    2 stalks celery 1/2-in cube                                    
    1 lg onion 1/2-in dice                                         
    2 tablespoons garlic mince (6 cloves)                          
    7 ounces ham steaks 1/2-in cube                                
    1 1/2 teaspoons salt                                           
    1 pound split peas                                             
    8 cups water (more if needed)                                  

Wrap peppercorns, thyme, parsley, and bay leaf in a piece of cheesecloth, then tie with kitchen twine.

Heat oil in a large pot over medium heat. Add carrots, celery, and onion, and cook, stirring occasionally, until onion is translucent, about 9 minutes. Add garlic, ham, and 1 teaspoon salt, and cook for 3 minutes. Add bouquet garni, split peas, and water.

Bring soup to a boil. Reduce heat, and simmer, stirring occasionally, until peas are completely tender and begin to fall apart, 50 to 55 minutes. Discard bouquet garni. Season with remaining 1/2 teaspoon salt, and garnish with fresh herbs. (Soup will keep, covered and refrigerated, for up to 3 days. Warm over low heat, and thin with water to desired consistency if necessary.)

White Cheddar Corn Chowder

Martha Stewart Living, 2007

Makes 6 servings

    2 tablespoons olive oil                                        
    1 med. onion fine chop (1 c)                                   
    1 stalk celery fine chop (1/2 c)                               
    1/2 teaspoon ground coriander                                  
    1/4 teaspoon ground cumin                                      
    1/8 teaspoon cayenne pepper                                    
    1/2 cup dry white wine                                         
    3 yukon gold potato peel, 1/2-in cubes (2 1/2 c)               
    2 cups chicken broth                                           
    1 cup skim milk                                                
    3 cups corn kernels (6 ears)                                   
    1 1/4 teaspoons salt                                           
    Pepper                                                         
    2 ounces sharp white cheddar cheese grated (3/4 c)             

Heat oil in a saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add celery, and cook until tender, about 4 minutes. Add coriander, cumin, and cayenne. Raise heat to medium-high, and add wine. Cook until most of the liquid has evaporated, 2 to 3 minutes. Add potatoes, stock, and milk, and bring to a boil (skim any foam from surface). Reduce heat, and simmer until potatoes are tender, about 15 minutes.

Add corn, and cook until tender, 3 to 4 minutes. Remove from heat. Transfer 2 cups soup to a blender. Let cool slightly, then puree. Return puree to pan, and stir. Reheat if needed. Season with salt and pepper. Pour into bowls, and top with cheese. Chowder can be refrigerated in an airtight container for up to 3 days.

MY NOTE: I only used 4 ears of corn and 1 large potato. After pureeing 2 cups, it was really thick. So I just added more wine. Also, I doubled the cayenne and thought it was the right spiciness. It was actually really tasty, overall. My own photo.

MXF

Southwestern Corn Chowder

Martha Stewart Living

Makes 4-6 servings / 2 quarts

    4 ounces bacon (5 or 6 slices) cut to 1/2 in. pieces           
    1 med. onion cut to 1/2 in cube                                
    1 lg. carrot cut to 1/2 in. cube                               
    2 stalks celery cut to 1/2 in cube                             
    1 fresh sm. poblano seed, cut to 1/4 in dice                   
    Salt and pepper                                                
    1/2 teaspoon cumin                                             
    Pinch cayenne pepper                                           
    1 cup dry white wine                                           
    1 pound Yukon potatoes peel, cut to 1/2 in dice                
    5 cups chicken broth                                           
    3 cups fresh corn kernels (ab. 6 ears)                         
    1 cup heavy cream                                              
    1/4 cup fresh chop cilantro                                    
    Hot pepper sauce (opt)                                         

Heat a dry large pot over medium heat. Add bacon pieces, and cook, stirring occasionally, until crisp, about 5 minutes. Transfer with a spatula or slotted spoon to paper towels to drain.

Add onion to pot; cook until just softened, about 4 minutes. Add carrot, celery, and poblano; cook until vegetables are just tender, about 5 minutes. Stir in 1 teaspoon salt, the cumin, 1/4 teaspoon pepper, and the cayenne. Raise heat to high; add wine. Cook until most liquid has evaporated, 2 to 3 minutes. Add potatoes and stock; bring to a boil. Reduce heat to medium-low; gently simmer until all vegetables are tender, about 2O minutes.

Stir in corn and cream; cook until corn is tender (do not let cream boil), about 5 minutes more. Stir in cilantro. Season with salt and pepper. Garnish with cilantro and reserved bacon pieces; add hot sauce, if desired.

Polish Mushroom Soup

Martha Stewart Living

Makes 8-12 servings

    4-6 dried mushrooms (borowik or crepes)                        
    12 lg. dried shiitake                                          
    3 quarts beef stock base                                       
    5 ribs med. celery chopped                                     
    2 lg. onions chop                                              
    5 carrots chop                                                 
    1 pound button mushrooms sliced                                
    2 tablespoons parsley fine chop                                
    2 tablespoons dill weed fine chop                              
    1 tablespoon salt                                              
    1 cup orzo pasta                                               
    2 tablespoons butter                                           
    2 tablespoons flour                                            
    1 cup sour cream                                               
    Pepper                                                         

Martha’s mother makes this hearty soup with dried borowik mushrooms-a pungent Polish variety-dried shiitakes, and fresh button mushrooms. Store dried mushrooms in an airtight container to preserve their flavor; reconstitute them before using. You can substitute dried cèpes or porcini mushrooms for the borowick mushrooms.

Rinse the dried mushrooms. Place mushrooms in 2 cups of cold water, and soak for at least 4 hours or overnight.

In a large pot, bring the stock to a simmer. Add the celery, onions, and carrots. Strain the dried mushrooms, reserving the soaking liquid. Add the strained soaking liquid to the soup. Chop the hydrated mushrooms into 1/4-inch pieces slightly larger than the diced vegetables, and add to the soup. Add the sliced white button mushrooms.

Cover, and cook the soup until the vegetables are tender, about an hour. Bring the soup to a boil. Stirring constantly, add the orzo. Reduce the heat to a gentle boil, and, stirring occasionally to prevent the pasta from sticking, cook until the orzo is cooked through, another 6 to 8 minutes.

Meanwhile melt the butter in a small saucepan over medium heat. Add the flour, and cook, stirring constantly until smooth, 3 to 5 minutes. Remove 1 cup of the broth from the soup, and add to the roux, whisking constantly until slightly thickened and free of lumps. Stir the thickened liquid into the soup. Add the chopped parsley and dill.

Finish the soup with sour cream: Add 1/4 cup of the thickened soup to the sour cream. Whisk until smooth. Add the sour cream to the soup, whisking constantly until it is well incorporated, about 3 minutes. Season to taste with salt and pepper.

MY NOTE:This makes A LOT of soup.  I halved the recipe and still got 8 servings.  You can pretty much use any kind of dried mushroom.  Next time, I would wait about 20 minutes to add the carrots and 40 minutes to add the celery, so they are not completely soft.  Also, make sure you cook the flour for the full 5 minutes or you will be able to taste it in the soup.  Finally, I added a full cup of pasta even though I halved the recipe.

Corn and Clam Chowder

Martha Stewart Living

Makes 8-10 servings

    6 ears shucked corn                                            
    2 Spanish onions                                               
    1 lg. carrot chunked                                           
    3 stalks celery chunked                                        
    1 teaspoon whole black peppercorns                             
    1 dry bay leaf                                                 
    4 sprigs fresh thyme                                           
    Salt and pepper                                                
    1 cup dry white wine                                           
    4 pounds littleneck clams scrubbed                             
    2 tablespoons unsalt butter                                    
    1 1/4 pounds sm. red potatoes chunked                          
    3/4 cup heavy cream                                            
    2 tablespoons chop fresh chives                                
    1 tablespoon chop, seeded jalapeno chiles                      

Make stock: Cut kernels from cobs; set aside. Slice 1 onion, unpeeled into 8 wedges. In a stockpot, combine corn cobs, onion wedges, carrot, celery, peppercorns, bay leaf, and thyme. Add 2 quarts water: bring to a boil. Reduce heat to a simmer, and cook 1 hour. Season with salt and pepper. Strain; discard solids. Stock can be refrigerated up to 1 week

In a large, wide saucepan, bring wine to a simmer. Add clams. Cover; stear until clams open, 5 to 7 minutes. Discard any unopened clams. Drain in a sieve set over a bowl; reserve and chill liquid. Shuck clams; halve large ones, Refrigerate, submerged in a bit of reserved liquid.

Finely dice remaining onion. In a large stockpot set over medium heat, melt butter. Add onion; cook, stirring, until translucent, about 6 minutes. Add potatoes and reserved kernels; cook 3 to 4 minutes.

Add 3 1/2 cups reserved stock and 1 cup reserved clam liquid to pot, leaving behind sediment. Bring to a boil; reduce to a simmer. Cook until potatoes are tender, about 25 minutes. Stir in crearn, and remove from heat. Puree 2 cups; return to pot, and stir. (Cooled chowder can be refrigerated, covered, overnight.)

Add chives, jalapeno, and reserved clams to pot. Adjust seasoning; serve.

Chicken and Dumplings

Martha Stewart Living

Makes 6 servings

    CHICKEN:                                                       
    2 pounds boneless, skinless chicken thighs and breast (7 total)
    1/2 teaspoon salt                                              
    1/8 teaspoon pepper                                            
    1 tablespoon unsalt butter                                     
    1 lg. onion fine chop                                          
    14 1/2 ounces chicken broth                                    
    1 1/2 teaspoons fine chop fresh thyme                          
    2 tablespoons cornstarch                                       
    2 tablespoons flour                                            
    2 cups milk                                                    
    3 carrots peel, diagonal slice                                 
    1/2 pound green beans trim, cut 1-in piece      
               
    DUMPLING:                                                      
    1 cup flour                                                    
    1/2 cup yellow cornmeal                                        
    2 teaspoons baking powder                                      
    1/4 teaspoon fine salt                                         
    2 tablespoons cold unsalt butter cut to pieces                 
    2/3 cup milk                                                   

If you want to make the dish in advance, prepare chicken and sauce through step 2 (just before cooking veggies). Let cool completely, then cover and refrigerate overnight. Rewarm gently before proceeding.

Sprinkle chicken with salt and pepper. Heat a 6-quart Dutch oven over medium heat; add thighs. Cook, turning once, until nicely browned on both sides and cooked through, 8 to 10 minutes. Repeat with breasts; cut breasts crosswise into thirds.

Add butter to pot: when melted, add onion, cover, and cook, stirring occasionally, until softened, about 6 minutes. Stir in broth and thyme: bring to a boil. Combine cornstarch and 2 tablespoons flour in a howl. Gradually whisk in milk, and whisk milk mixture into brolh. Boil, whisking, until thickened, about 5 minutes. Return chicken to Dutch oven; remove from heat while you prepare the vegetables.

Bring a saucepan of water to a boil; add salt. Add carrots and green beans; cook until crisp-tender, about 5 minutes. Drain in a colander, then rinse with cold water to stop cooking. Stir into chicken mixture.

Prepare dumpling dough:
In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. Add butler; cut inio dry mixture with fingers until mealy. Pour in milk; stir with a fork until dough comes together. Return chicken mixture to a simmer, and drop dough by tablespoons on surface of stew. Cover; cook for 15 minutes without lifting lid. (The dumplings will puff up.) Serve.

PER SERVING: 442 CALORIES. 12 G FAT. 126 MG CHOLESTEftOL. 42 G CARBOHYDRATE, 810 MG SODIUM. 40 G PROTEIN, 4 G FIBER

Greek Gazpacho

Food Network, Ina Garten

Makes 8-10 servings

    2 slices thick day-old ciabatta                                
    6 cloves garlic                                                
    2 tablespoons fresh oregano                                    
    2 tablespoons fresh parsley                                    
    5 tablespoons red wine vinegar                                 
    5 tablespoons olive oil                                        
    1 red bell pepper seeded, de-rib                               
    1 yellow bell pepper seeded, de-rib                            
    2 red onions chop                                              
    4 lg. tomatoes ripe, chop                                      
    3/4 cup kalamata olives pit, chop                              
    46 ounces tomato juice                                         
    4 teaspoons salt                                               
    2 teaspoons pepper                                             
    8 ounces feta cheese       
                                 
Prep Time:  15 minutes/Inactive Prep Time: 3 hours

Place the bread, garlic, oregano, and parsley in a food processor and process until everything is finely chopped. Add the vinegar and olive oil and process again until smooth. Transfer the mixture to a large mixing bowl.

Place the peppers, red onion, cucumbers, tomatoes, and olives separately in the food processor and process until very coarsely chopped. Add to the mixing bowl. Add the tomato juice, salt, and pepper and stir well. Taste for seasoning, cover with plastic wrap, and refrigerate for at least 3 hours. Fold in the feta and serve cold.

MY NOTE:  Really easy to make and quite tasty.  Nice to serve some crunchy toast with it.  6 cloves is a bit too much garlic.  Def. down to 4.5-5 next time.  Also, the feta was a little too mild to impact the soup.  May want to try something with more tang (still semi-soft) or maybe salt the cheese before folding in?  I only used about 38 oz. of juice, which seemed about right.

MXF

Taco Soup

Food Network, Paula Deen

Makes 12-16 servings

    2 pounds ground beef                                           
    2 cups diced onions                                            
    31 ounces pinto beans                                          
    15 1/2 ounces kidney beans                                     
    15 1/4 ounces corn                                             
    14 1/2 ounces Mexican style stewed tomatoes                    
    14 1/2 ounces canned diced tomatoes                            
    14 1/2 ounces canned tomatoes w. chiles                        
    9 ounces diced green chilies                                   
    4 2/3 ounces black olives drain, slice (opt.)                  
    1/2 cup green olives drain, slice (opt.)                       
    1/24 ounce package taco seasoning mix                          
    1 ounce package ranch salad dressing mix                       
    Corn chip                                                      
    Sour cream                                                     
    Grated cheese                                             
    Chopped green onion                                            
    Pickled jalapeno pepper                                        

Prep Time: 15 minutes/Cook Time: 1 hour

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Portuguese Chorizo and Kale Soup

Food Network, Rachael Ray

Makes 4 servings
    2 tablespoons evoo                                             
    3 med. white potatoes like Yukon gold, peel and dice           
    2 med. onions diced                                            
    4-6 cloves garlic chopped                                      
    2 bay leaves                                                   
    1 pound kale coarse chop                                       
    Salt and pepper                                                
    15 ounces chickpeas drain and rinse                            
    1 can diced tomatoes                                           
    1 pound diced chorizo sausages no casing                       
    1 quart chicken broth                                          
    Bread for dipping           
                                 
Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper.

Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.

Serve soup with hunks of crusty bread and butter.

Soupe au Pistou

Food & Wine, 2005

Makes 6-8 servings

    Classic Pistou                                               
    1 cup dried white beans soak overnight, drain                  
    1 ounce pancetta                                               
    1 sm. onion 1/2ed                                              
    1 med. onion coarse chop                                       
    4 cloves garlic 2 whole, 2 smash                               
    1 bay leaf                                                     
    2 quarts + 3c water                                            
    1 tablespoon evoo                                              
    1 sm. fennel bulb, core, coarse chop                           
    2 red potatoes peel, 1/2ed (10 oz)                             
    4 sm. zucchini 1/2-in cubed (1 lb)                             
    3/4 pound green beans 1/2-in chop                              
    3 med. tomatoes peel, seed, 1/2-in dice                        
    1 tablespoon unsalted butter                                   
    1 cup small shape pasta                                        
    Salt and pepper                                                
    Basil for garn.     
                                           
ACTIVE TIME: 1 HR/TOTAL TIME: 2 HRS

Unlike many other soups, this one is delicious served hot or at room temperature.

Put the drained white beans, pancetta, halved onion, whole garlic cloves and bay leaf in a medium saucepan. Add the 3 cups of water and bring to a boil over high heat. Reduce the heat to low, cover the saucepan and simmer until the beans are tender, about 11/2 hours. Discard the pancetta, onion, garlic and bay leaf.

Meanwhile, in a large, heavy pot, heat the olive oil. Add the fennel, potatoes, chopped onion and smashed garlic. Cover the pot and cook the vegetables over moderately low heat, stirring occasionally, until the fennel and onion are softened, about 10 minutes. Add the 2 quarts of water and gradually bring to a boil. Reduce the heat and simmer for 30 minutes.

Add the zucchini and green beans to the pot and simmer for 20 minutes. Mash the potatoes against the side of the pot using a large fork; the potatoes will thicken the soup. Add the diced tomatoes and the white beans and their cooking liquid and simmer the soup over moderately low heat for 5 to 10 minutes.

In a small skillet, melt the butter. Add the pasta and cook over moderate heat until golden brown and toasty, about 4 minutes. Stir the pasta into the soup and simmer for 1 minute. Cover, remove from the heat and let stand until the pasta is tender, about 25 minutes. Season with salt and pepper.

Put the Classic Pistou in a large soup tureen. Gradually stir in some of the liquid from the soup, then pour in the rest of the soup and stir well. Ladle the soup into bowls, garnish with basil sprigs and serve hot or at room temperature.

MAKE AHEAD The soup can be prepared through Step 4 and refrigerated overnight (stop after cooking pasta). Reheat gently before proceeding.

One Serving 323 Calories, 14 gm Fat, 4.2 gm Saturated Fat, 39 gm Carbohydrates, 12 gm Fiber.

Carrot Ginger Soup with Coconut Roasted Shrimp

Food & Wine, 2005
Makes 6 servings
    2 tablespoons evoo                                             
    1 med. onion coarse chop                                       
    4 carrots chopped                                              
    1 tablespoon fine grate ginger                                 
    1/2 teaspoon crushed red pepper                                
    3 cups chicken broth                                           
    3 tablespoons soy sauce                                        
    2 tablespoons lime juice                                       
    2 tablespoons light brown sugar                                
    1 tablespoon creamy peanut butter                              
    1 teaspoon sesame oil                                          
    1 cup milk                                                     
    1/4 cup coconut milk                                           
    Salt and pepper                                                
    16 lg shrimp shelled                                           
    1 1/2 tablespoons flaked coconut                               
    Pinch cayenne pepper  
                                        
ACTIVE TIME: 30 MIN/TOTAL TIME: 45 MIN

Preheat the oven to 425°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the carrots, ginger and crushed red pepper and cook for 6 minutes. Add the broth and bring to a boil, then simmer until the carrots are very tender, about 15 minutes. Remove from the heat and stir in the soy sauce, lime juice, brown sugar, peanut butter and sesame oil.

In a blender, puree the soup until smooth. Return it to the saucepan and stir in the skim milk and coconut milk. Season the soup with salt and pepper and keep warm.

Toss the shrimp with the coconut, cayenne and remaining 1 tablespoon of olive oil, and season with salt and pepper. Spread the shrimp on a parchment-lined baking sheet and roast for 8 minutes, or until pink. Ladle the carrot-ginger soup into warmed bowls and garnish with the coconut shrimp.

One Serving 230 cal, 11 gm total fat, 3.6 gm saturated fat, 17 gm carb, 3 gm fiber.

MY NOTES: Try adding some roasted carrots to give it some heft. My own photo. Can make with or without shrimp

MXF

Winter Squash Soup with Pie Spices

Food & Wine, 2004
Makes 10 servings
    3 1/2 pounds kabocha squash halved, seeded                     
    2 pounds butternut squash halved, seeded                       
    1 1/2 pounds acorn squash halved, seeded                       
    Salt and pepper                                                
    2 cups water                                                   
    4 tablespoons unsalt butter 3 tbsp. melted                     
    1 white onion thinly sliced                                    
    1/4 teaspoon + 1 pinch ground cardamon                         
    1/4 teaspoon + 1 pinch grated nutmeg                           
    1/8 teaspoon + 1 pinch ground ginger                           
    1/8 teaspoon + 1 pinch ground cloves                           
    4 1/2 cups chicken broth                                       
    1 cup heavy cream                                              
    3/4 pound peasant bread no crust, torn into 1 in. pieces       
    1 1/4 cups creme fraiche  
                                     
ACTIVE: 30 MIN/TOTAL: 1 HR 30 MIN

Preheat the oven to 350°. Season the kabocha, butternut and acorn squashes with salt and pepper and lay them cut side down on 2 large rimmed baking sheets. Pour 1 cup of water onto each baking sheet, cover the squash with foil and bake for about 1 hour, or until tender. Let cool slightly, then scoop the flesh into a bowl. Keep the oven on.

In a large saucepan or casserole, melt 4 tablespoons of the butter. Add the onion and cook over moderately low heat, stirring occasionally, until softened, about 8 minutes. Add 1/4 teaspoon each of the cardamom and nutmeg and 1/8 teaspoon each of the ginger and cloves and cook, stirring, until fragrant, about 2 minutes. Add the chicken stock and bring to a boil over moderately high heat. Add the squash flesh and heavy cream and simmer over moderate heat for 5 minutes. Working in batches, puree the soup in a food processor and return to the pan. Season with salt and pepper and keep warm over very low heat.

Meanwhile, on a large rimmed baking sheet, toss the pieces of bread with the 3 tablespoons of melted butter. Spread the bread out and bake for about 8 minutes, or until golden brown.

In a small bowl, combine the creme fraiche with the remaining pinches of cardamom, nutmeg, ginger and cloves and season with salt and pepper. Ladle the soup into bowls, dollop with creme fraiche and croutons and serve.

MAKE AHEAD: The soup and spiced creme fraiche can be refrigerated separately for up to 2 days.

MXF

Spicy Kale Chowder with Andouille Sausage

Food & Wine, 2004
Makes 12 servings
    1/4 cup evoo                                                   
    8 cloves garlic thin slice                                     
    2 lg. onions fine chop                                         
    2 tablespoons mince fresh ginger                               
    1 pound andouille sausage slice to 1/4 in pieces               
    28 ounces can Italian plum tomatoes w. juice                   
    3 quarts turkey broth                                          
    3/4 pound kale stemmed, coarse chop (8 c)                      
    Salt and pepper  
                                             
ACTIVE: 30 MIN/TOTAL: 45 MIN

Heat the olive oil in a large soup pot.  Add the garlic and onions and cook over moderate heat, stirring occasionally, until softened, about 12 minutes. Add the ginger and andouille and cook for 5 minutes, stirring occasionally. Add the tomatoes and their juices; bring to a boil. Add the stock and kale: return to a boil.

Reduce the heat to moderate and simmer the soup until the kale is tender, about 10 minutes. Season the soup with salt and pepper and serve, or let cool and freeze.

MY NOTES: My own photo.

MXF