Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [88]
After the puree has gone back into the pot:
Slip ½ pound boneless skinless chicken breasts, cut into cubes, into the soup; simmer, stirring often, until cooked through, about 8 minutes; then add the cream, if desired.
Stir in ½ pound medium shrimp (about 35 per pound), peeled and deveined; simmer, stirring often, until pink and firm, about 4 minutes; then add the cream, if desired.
Or drop ¾ pound mussels, scrubbed and debearded, into the soup; simmer, stirring frequently, until opened, about 4 minutes; then add the cream, if desired.
Mushroom, Barley, and Lentil Soup
Lentils give this American diner favorite a light but earthy flavor. Use any mixture of fresh mushrooms you want, even hen of the wood, black trumpets, or porcini. Makes 6 servings
3 tablespoons olive oil
2 medium yellow onions, finely chopped
3 medium carrots, peeled and finely chopped
3 medium celery ribs, finely chopped
18 ounces (1 pound plus 4 ounces) cremini or white button mushrooms, cleaned and thinly sliced
6 cups (1½ quarts) beef broth
3 cups water
3 medium Roma or plum tomatoes, roughly chopped
½ cup pearl barley (do not use quick-cooking)
½ cup French (or green) lentils
2 bay leaves
2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary, crumbled
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
Heat a Dutch oven or soup pot over medium heat. Swirl in the olive oil, then stir in the onions, carrots, and celery. Cook stirring frequently, until the carrots have softened and the onions are fragrant, about 4 minutes.
Stir in the mushrooms and cook, stirring frequently, for 2 minutes, just until their juices begin to make a sauce in the pan.
Stir in the broth, water, tomatoes, barley, lentils, bay leaves, and rosemary; bring to a simmer. Cover, reduce the heat to low, and simmer until the barley and lentils are quite tender, stirring occasionally to prevent the barley from sticking to the pan’s bottom, about 1 hour. Discard the bay leaves; stir in the salt and pepper before serving.
Variations: Add a smoked ham hock or bone or beef soup bone with the broth; remove either at the end of the cooking, slice the meat off, and return the meat to the pot. If you’re using a ham bone, forgo any additional salt.
For a deeper taste, add 1 ounce dried mushrooms, such as chanterelles, porcini, or black trumpets, with the other mushrooms.
For a lighter soup, substitute chicken or vegetable broth for the beef broth.
Reduce the water to 2 cups and add 1 cup dry white wine with the remaining water.
Greek-Inspired Red Lentil Soup with Oregano, Dill, and Lemon Zest
Red lentils, familiar from East Indian dals, break down as they cook, creating a very thick soup. Makes 6 servings
2 tablespoons olive oil
1 large yellow onion, finely chopped
1 medium yellow bell pepper, cored, seeded, and finely chopped
2 garlic cloves, minced
2 canned anchovy fillets, chopped
2 cups red lentils, picked over for stones and rinsed
1 tablespoon minced oregano leaves
1 tablespoon capers, drained, rinsed, and minced
1 teaspoon finely grated lemon zest
6 cups (1½ quarts) chicken broth
1 tablespoon minced dill fronds
Tzatziki for garnish, optional
Heat a large saucepan or soup pot over medium heat. Swirl in the olive oil, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes. Add the garlic and anchovies; cook for 30 seconds.
Stir in the lentils, oregano, capers, and lemon zest; cook, stirring constantly, until very aromatic, about 30 seconds.
Pour in the broth; bring to a simmer, stirring almost constantly to scrape up any browned bits on the pot’s bottom and to make sure the lentils don’t stick.
Cover, reduce the heat to low, and simmer very slowly, stirring fairly often, until the lentils are quite tender and have begun to break down, about 40 minutes. If desired, garnish each serving with a generous dollop of Tzatziki.
Lima Bean and Kale Soup
Lima beans are full of complex