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curried split pea soup

SERVES 6 TO 8

Split pea soup is a classic. This is a thick, hearty soup that is truly a meal in a bowl. A dash of curry powder and turmeric takes it to another level. Even my four-year-old daughter knows split peas are a healthful choice: they are packed with protein as well as fiber. Unlike for most other dried legumes, it is not necessary to soak peas overnight.

1

tablespoon olive oil

1

medium yellow or white onion, sliced 1/4 inch thick

2

teaspoons mustard seeds

5

teaspoons yellow curry powder

1

teaspoon turmeric

1

carrot, peeled and cut into 1/4-inch cubes

2

celery ribs, cut into1/4-inch cubes

1

pound split peas, rinsed

2

quarts plus 1 cup Roasted Vegetable Stock (page 113) or water

1

tablespoon soy sauce

Salt and pepper to taste

1. Heat the olive oil in a medium or large pot over medium heat. Add the onion and stir until translucent, 2 to 3 minutes (lower the heat if it begins to brown). Add the mustard seeds, curry powder, and turmeric and stir well. Add the carrot, celery, and split peas and stir. Add the stock, stir again, and then bring to a boil.

2. Turn the heat to low, partially cover with a lid, and simmer, stirring occasionally, until the peas are tender, about 1 hour.

3. When the peas are cooked, add the soy sauce, season with salt and pepper, and serve.

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COOK’S NOTE: Add water to the soup if it is too thick for your taste.

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winter chestnut apple soup

SERVES 6

This sweet, nutty soup celebrates the cold winter season. Chestnuts are very popular in Europe, where they are featured in side dishes and desserts, but they seem to appear on American tables only at Thanksgiving. Chestnuts are delicious; they have a unique sweet flavor and are lower in fat than most other nuts. They are in season from September through February, but you can find them frozen and jarred year-round. The nice thing about jarred or frozen chestnuts is that you don’t have to roast or peel them, which saves you a lot of time and effort. Roasting, though, is your greener option.

3

tablespoons unsalted butter

1

medium yellow or white onion, coarsely chopped

1

shallot, coarsely chopped

1/4 to 1/2

teaspoon finely minced fresh thyme

1

celery rib, coarsely chopped

1

Fuji or Jonagold apple, peeled, chopped, and seeded

2

tablespoons Marsala wine

Two

7-ounce jars peeled and roasted chestnuts; or one 1-pound bag frozen chestnuts, thawed; or 1 pound fresh chestnuts, roasted or boiled (see Cook’s Note)

4

cups Chicken Stock (page 112)

1/2

cup heavy cream

Salt and pepper to taste

2

tablespoons chopped fresh chives

Ground cardamom for garnish (optional)

Ground cinnamon for garnish (optional)

1. Melt the butter in a medium to large pot over medium heat. Add the onion, shallot, thyme, celery, and apple. Sauté until the onion and shallot are translucent and soft, 4 to 5 minutes. Add the Marsala and cook until it evaporates. Add the chestnuts and stock, bring to a boil, reduce the heat, and simmer for 20 to 25 minutes. Turn off the heat, add the cream, and stir.

2. Working in batches, pour the soup into a blender or food processor and puree until smooth. Return the soup to the pot and season with salt and pepper. Stir in the chives.

3. Ladle the soup into individual bowls and garnish each with a sprinkling of cardamom and cinnamon, if desired.

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COOK’S NOTE: If you are set on roasting or boiling and peeling the chestnuts yourself, here’s how. Be sure to use firm chestnuts, not too soft and not too hard, which may indicate that the nut is rotten. One pound of fresh chestnuts yields about 2 cups of cooked chestnuts, which is what you want for this recipe. Boiled chestnuts are more moist and tender—just the right texture for a soup. Before you boil or roast them, place a dish towel on a cutting board or countertop. Place a chestnut on the towel. (This will