The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [63]
3. Fill another medium saucepan three-quarters full with water; bring to a bare simmer over medium heat. Crack the eggs into the pan; cook until the whites are set but the yolks are slightly runny, 3 to 4 minutes.
4. Divide the soup among 4 bowls. Transfer 1 egg to each bowl; divide the cheese among the eggs. Season each serving with pepper, and garnish with a tarragon sprig.
roasted carrot soup
SERVES 2
You can make this soup through step 2 the day before your dinner; refrigerate, covered, until you’re ready to finish.
1 small onion
1 bunch carrots (about 1 pound), peeled and cut into 2-inch chunks
1 small Belgian endive, quartered lengthwise
2 tablespoons olive oil
¼ teaspoon coarse salt, plus more for seasoning
Pinch of freshly ground pepper, plus more for seasoning
1 bay leaf
2 cups homemade or low-sodium store-bought chicken stock, plus more for thinning
1/3 cup heavy cream or milk
¼ teaspoon grated peeled fresh ginger, or to taste
Crème fraîche, for garnish (optional)
1. Preheat the oven to 450°F. Cut the onion into 8 wedges (keep the root end intact to hold the layers together). Toss the onion, carrots, endive, oil, salt, and pepper in a medium bowl. Transfer to a rimmed baking sheet, and spread in a single layer. Roast the vegetables, turning occasionally, until the edges are deep golden brown, about 30 minutes.
2. Cut off the root end from the onion. Transfer all vegetables to a large saucepan, and add the bay leaf. Add enough stock to just cover (about 2 cups). Bring to a simmer, and cook until the carrots are very soft, about 30 minutes. Let cool slightly, and discard the bay leaf. Puree the vegetables and stock in a blender until smooth (work in batches, if necessary, to avoid filling blender more than halfway).
3. Transfer the puree to a clean pan; place over low heat. Stir in the cream; add stock to thin the soup to desired consistency. Season with salt and pepper; stir in the ginger. If desired, pipe crème fraîche onto each serving, or place a dollop on top.
broccoli soup with cheddar toasts
SERVES 8
This soup derives its body and rich flavor from pureed broccoli stems and florets.
1½ tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, coarsely chopped
2 bunches broccoli (about 3¼ pounds), stems and florets chopped separately into ½-inch pieces
7 cups homemade or low-sodium store-bought chicken stock
1 teaspoon coarse salt
1 cup skim milk
1/8 teaspoon cayenne pepper
2 ounces extra-sharp Cheddar cheese, grated or crumbled (about ½ cup)
8 thin slices crusty baguette
1. Heat the oil in a large pot over medium heat until hot but not smoking. Add the onion, garlic, and broccoli stems; cover, and cook, stirring occasionally, until the vegetables are soft, about 15 minutes. Add the stock and salt; cover, raise heat to medium-high, and bring to a boil. Add the broccoli florets; reduce heat, and simmer, uncovered, until the florets are just tender, about 10 minutes.
2. Remove the soup from heat, and let cool, about 10 minutes. Fill a blender no more than halfway to puree the soup in batches until smooth. Return the soup to the pot; stir in the milk and cayenne. Cook over medium heat until heated through (do not boil).
3. Heat the broiler. Divide the cheese among the bread slices; toast under the broiler until melted and golden brown, 45 to 60 seconds. Divide the soup among bowls. Top each bowl with a cheese toast, and serve.
cauliflower soup with toasted pumpkinseeds
SERVES 8 TO 10
White pepper is used because of its color, but black pepper will also work.