Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [99]
Substitute 2 medium scallions, thinly sliced, for the small onion.
Substitute one large fennel bulb, trimmed and finely chopped, for either the bell peppers or the cucumbers.
Drizzle each serving with additional extra virgin olive oil.
Float a small toast round, drizzled with extra virgin olive oil, in each bowl of soup.
Stir ½ teaspoon ground cumin into 1 cup sour cream; spoon dollops on top of each serving.
Steam and then chill ½ pound mussels, debearded and cleaned, or clams, cleaned; place the mussel or clam meat in the bowl before spooning in the soup.
Serve shucked raw oysters on the side, using them and their scrubbed shells to scoop up the soup.
Chilled Tomato Wheat Berry Soup
We first learned about this classic Italian soup from Michele Scicolone. She serves it hot; we love it cold. Makes 6 servings
1 pound wheat berries
1 tablespoon olive oil
1 large onion, finely chopped
3 celery ribs, thinly sliced
1¼ pounds plum or Roma tomatoes, finely chopped
2 garlic cloves, minced
6 cups (1½ quarts) beef broth
1 cup dry red wine
12/3 cups canned white beans, drained and rinsed
2 ounces Parmigiano-Reggiano, grated
¼ cup finely chopped parsley leaves
¼ cup packed basil leaves, finely chopped
Extra virgin olive oil for garnish
Place the wheat berries in a large bowl, cover with cool water, and set aside for at least 8 hours or overnight.
Drain the berries in a fine-mesh sieve or colander set in the sink, then rinse them well under cool running water. Set aside.
Heat a large saucepan or soup pot over medium heat. Swirl in the olive oil, then add the onion and celery; cook just until crisp-tender, about 2 minutes, stirring often. Stir in the tomatoes, garlic, and the drained wheat berries; cook, stirring constantly, for 1 minute.
Pour in the broth and wine. Bring to a simmer; then cover, reduce the heat to low, and simmer until the wheat berries are tender but toothsome, about 50 minutes.
Stir in the beans and cook, covered, for 10 minutes. Pour the soup into a large container, cover, and refrigerate until chilled, at least 6 hours or up to 2 days.
Mix the cheese, parsley, and basil in a small bowl. Ladle the soup into bowls, then mound a little of the parsley mixture in each. Drizzle some extra virgin olive oil over each serving.
Variations: Add ½ teaspoon red pepper flakes with the tomatoes.
Substitute red wine for the white wine.
Drizzle a little lemon juice or white balsamic vinegar over each serving with the olive oil.
Cold Cucumber Spinach Soup
Creamy and luscious, this cold soup uses baby spinach leaves for their delicate bite. Makes 8 servings
1 tablespoon unsalted butter
1 large leek, white and pale green parts only, halved lengthwise, washed carefully of any sand and grit, and thinly sliced
1 large Russet or baking potato, peeled and chopped
2 medium cucumbers, peeled, halved lengthwise, seeded with a small spoon, and chopped
4 cups (1 quart) vegetable broth
1 cup packed baby spinach leaves
¼ cup chopped dill fronds
1½ teaspoons dry mustard
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
1 cup heavy cream
Melt the butter in a large saucepan over medium heat. Add the leek; cook, stirring often, until soft, about 3 minutes. Add the potato and cucumbers; cook for 1 minute.
Pour in the broth, then add the spinach, dill, dry mustard, salt, and pepper. Bring to a simmer, scraping up any browned bits on the pan’s bottom.
Cover, reduce the heat to low, and simmer slowly until the potatoes are extremely tender when pierced with a fork, about 30 minutes. Set aside to cool for 10 minutes.
Pour the contents of the pan into a large food processor fitted with the chopping blade or into a wide-canister blender. (Work in batches, if need be.) Process or blend until smooth, scraping down the sides of the bowl or canister once in a while. Pour into a large resealable container, pitcher, or bowl; cover and refrigerate for 6 hours.
Stir in the cream; check to see if the soup needs more salt. Cover and refrigerate for at least