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Stir in the frozen green peas and diced roasted pepper. Cover, and raise the heat to bring to a boil again, then lower the heat and simmer for another 20 minutes, or until green peas are tender.

Remove the ginger cube and bay leaf. Allow to sit for 15 minutes before serving.

FRENCH LENTIL SOUP WITH TARRAGON AND THYME

SERVES 8

TIME: 1 HOUR

This is the last lentil soup recipe you will ever need. Tarragon adds a wonderful peppery, licorice flavor that complements this soup like nobody’s business. Just try to keep leftovers of this soup stored in the fridge—you will find yourself going back for more all night. After three helpings, keep the lid on it to retain some sense of dignity.

1 tablespoon olive oil

1 large yellow onion, diced

1 large carrot, peeled and cut into fine dice

5 plum tomatoes, seeded and diced

4 cloves garlic, minced

2 teaspoons dried tarragon

1 teaspoon dried thyme

1 teaspoon paprika (Hungarian if you’ve got it)

6 cups water or vegetable broth

2 cups French lentils

2 bay leaves

1½ teaspoons salt

Several pinches of freshly ground black pepper

PREHEAT A large soup pot over medium heat. Sauté the onion and carrots for about 10 minutes, until the onions have browned a bit. Add the garlic, tarragon, thyme, and paprika, and sauté for 2 more minutes. Add the tomatoes and a little splash of water if necessary, and stir to deglaze the pot. Cover and cook for 5 minutes.

Add the water, lentils, bay leaves, salt, and pepper, then cover and bring to a boil. Once the soup is boiling, lower the heat to a simmer and cook, covered, for about 45 minutes, or until the lentils are tender. If the soup looks too thin, uncover and simmer for a couple more minutes. If it looks too thick, add a little more water. Serve with good, crusty bread.

GAZBORSCHT

MAKES A WHOLE HELL OF A LOT, ABOUT 10 SERVINGS

TIME: 20 MINUTES, PLUS TIME TO CHILL

One hot summer’s day, Isa wanted cold borscht and her man wanted gazpacho.What developed is a surprisingly delicious, earthy version of the Spanish soup or, if you prefer, a piquant version of the Eastern European soup. In any case, it’s very refreshing and makes a lot so you can keep it in the fridge for when you want to cool down during a hot summer week. A food processor is pretty necessary here, or else you will be shredding beets until your dying day.

➣If you want to add a little heat, throw in a seeded jalapeño or two.

3 cups peeled, shredded beets

5 cups water

2 tablespoons tomato paste

1 teaspoon salt

1 seedless cucumber, chopped coarsely

3 average sized tomatoes, chopped coarsely

1 small white onion, chopped coarsely

1 nice-size slice of good white bread (peasant bread or French bread)

2 tablespoons olive oil

¼ cup fresh lemon juice (from about 2 lemons)

½ cup loosely packed cilantro

Freshly ground black pepper

1 avocado, pitted, peeled, and sliced when ready to serve, for garnish

PLACE THE shredded beets in a soup pot and add the water, tomato paste, and salt. Partially cover the pot, leaving a little room for steam to escape. Bring the water to a boil and then simmer for 5 minutes; the shredded beets should be tender but have a little crunch. Remove from the heat and let cool completely.

In a food processor fitted with a metal blade, place half the cucumber, half the tomatoes, and half the onion. Add 1 cup of the cooled beets and their liquid, and the bread, olive oil, and lemon juice. Process for about 15 seconds; the mixture should be chunky but you shouldn’t be able to detect the bread.

Add the rest of the cucumber, tomato, and onion, plus the cilantro, to the processor. Pulse about ten times so that the soup is still chunky. Add this mixture to the rest of the cooled beets. Add freshly ground black pepper and salt to taste.

Pour into a container, cover, and chill for at least 30 minutes or until ready to serve. Garnish each bowl with thin slices of avocado.

HOMEMADE VEGETABLE BROTH

TIME: 2 HOURS (MOSTLY INACTIVE)

A rich vegetable broth for when you want to go