Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [80]
First, make the creamy base. Melt
3 tablespoons unsalted butter
in a large saucepan or soup pot set over medium heat.
The moment the foaming subsides, sprinkle
2 tablespoons all-purpose flour
over the butter. Whisk over the heat until the mixture is a thin paste, not browned at all but also not grainy, about 1 minute.
Whisking constantly, slowly pour in
either 4 cups chicken broth or 4 cups vegetable broth
Continue whisking until the mixture comes to a low simmer and thickens.
Now stir in 4 cups of any one of the following:
Asparagus spears, trimmed and cut into 1-inch pieces
Baby artichokes, trimmed and quartered
Broccoli florets, chopped
Brussels sprouts, trimmed and quartered
Carrots, thinly sliced
Cauliflower florets, chopped
Celery ribs, stringy veins removed from each rib, then thinly sliced
Chard, center veins removed, the leaves washed and roughly chopped
Corn kernels
Fennel, trimmed of all fronds and the thick base, then thinly sliced
Green beans, trimmed and cut into 1-inch pieces
Baby spinach leaves, chopped
Winter squash, seeded, peeled, and cut into 1-inch pieces
Cover, reduce the heat to low, and cook, stirring once in a while, until the vegetables are tender, 15 to 40 minutes, depending on which vegetables you’ve chosen.
Working in batches if necessary, pour or ladle the soup into a food processor fitted with the chopping blade or into a large blender; process or blend until smooth, scraping down the sides of the bowl as necessary. Return the puree to the pan or pot. Alternatively, use an immersion blender to puree the soup right in the pot.
Stir in 1 cup of any of the following:
Heavy cream
Light cream
Half-and-half
Whole milk
Fat-free evaporated milk
Also add one of the following:
2 tablespoons chopped parsley leaves
2 tablespoons chopped tarragon leaves
1 tablespoon chopped marjoram leaves
1 tablespoon chopped chives
1 tablespoon chopped rosemary leaves
2 teaspoons stemmed thyme
Bring the soup to a simmer over medium heat, stirring frequently. Reduce the heat and simmer very slowly, just a bubble or two at a time, uncovered, for 10 minutes.
Before serving, stir in
1 teaspoon salt, or to taste
Garnish each bowl with a sprinkling of one of the following:
Freshly ground white or black pepper
Grated nutmeg
Grated or ground mace
Ground allspice
* * *
Tips for Success
• Use a whisk in steps 1 and 2, a wooden spoon thereafter.
• For the freshest, most delicate taste, do not sauté or sweat the vegetables; instead, add them directly to the simmering broth.
• Do not be tempted to add more cream; less is more in this simple soup.
* * *
Roasted Garlic Soup
Here’s a garlicky version of French onion soup: all the onions are replaced by garlic and shallots. Double or triple the recipe for larger meals or servings. Makes 4 servings
4 garlic heads
8 medium shallots, peeled
3 tablespoons olive oil
4 cups (1 quart) beef broth
¼ cup brandy or Cognac
2 teaspoons stemmed thyme
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 ounces Gruyère or Emmentaler
Position the rack in the center of the oven and preheat the oven to 400°F.
Slice ½ inch or so off the top of the garlic heads so that all the cloves are exposed. Place them on a sheet of aluminum foil, drizzle with 1½ tablespoons olive oil, and seal the packet closed. Roast in the oven until the cloves are as soft as room-temperature butter, about 40 minutes.
At the same time, place the shallots in a small, shallow baking dish; drizzle with the remaining 1½ tablespoons olive oil; and roast until browned, caramelized, and softened, stirring occasionally, about 30 minutes.
Remove both the garlic and shallots from the oven; cool at room temperature for 15 minutes.
Squeeze the soft pulp out of the garlic heads and into a large saucepan. Roughly chop the shallots and add them to the pan. Stir in the broth, brandy or Cognac, thyme, salt, and pepper. Set the