Friday, February 1, 2008

Soup Week II

Two more from Moosewood. This first one was an unexpected hit. I avoided the recipe for years until one night it was the only thing that matched the ingredients I had on hand. It's been a big favorite ever since. I think I have as many lentil soup recipes as I have cookbooks--and maybe a few more besides. This one is my hands-down favorite. I like to sprinkle it with parmesean.

White Bean and Black Olive Soup from Moosewood Cookbook

2 T olive oil
1 heaping cup chopped onion
1 stalk celery, diced
1 medium carrot, diced
1 1/2 t. salt
1 t. oregano or marjoram
1 1/2 t. basil
1 small zucchini, diced
1 small bell pepper, diced
3-4 cloves garlic, crushed
fresh black pepper
4 c. water
3 oz. tomato paste
1/4 dry red wine
2 c. cooked white pea beans
1 c. sliced kalamata olives
1 T fresh lemon juice

Heat the olive oil in a kettle. Add onion, celery, carrot, salt, and herbs. Saute over medium heat 8 to 10 minutes, or until the vegetables are just tender.

Add zucchini, bell pepper, and garlic. Saute five minutes more. Grind in some black pepper.

Combine water and tomato paste. Add to vegetables, along with the remaining ingredients. Cover and simmer over low heat for about fifteen minutes. Serve hot, topped with fresh parsley and diced fresh tomato.

Lentil Soup from Moosewood Cookbook

3 c. dry lentils
7 c. water
2 t. salt
6-8 cloves garlic, crushed
2 c. chopped onion
2 stalks celery, chopped
2 medium carrots, sliced or diced
1 t. basil
1/2 t. thyme
1/2 t. oregano
lots of freshly ground black pepper
2-3 medium tomaotes (I usually make this in the winter and use a can of tomatoes)
red wine vinegar to drizzle on top

Place lentils, water, and salt in a kettle. Bring to a boil, lower heat to the slowest possible simmer, and cook quietly, partially covered, for 20 to 30 minutes.

Add vegetables (except tomatoes), herbs, and black pepper. Partially cover and let simmer peacefully another 20 to 30 minutes, stirring occasionally.

Add tomaotes (scald, peel and juice if you are using fresh tomatoes). Cook five minutes more.

Serve hot with a drizzle of vinegar (or fresh parmesean).

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