The Soup Bible All the Soups You Will Ever Need in One Inspirational Collection

W

Onion and Pancetta Sou

This warming winter soup comes
from Umbria, where it is sometimes
thickened with beaten eggs and
plenty ofgrated Parmesan cheese.
It is then served on top ofa piece
of hot toast-like savory
scrambled eggs.

INGREDIENTS .j

Serves 4

4 ounces pancetta slices, rinds removed,

roughly chopped

2 tablespoons olive oil

1 tablespoon butter

51/2 cups fmely sliced onions

2 teaspoons sugar

about 11/4 quarts chicken stock

2112 cups peeled and roughly chopped

Italian plum tomatoes

a few fresh basil leaves, shredded

salt and freshly ground black pepper

grated Parmesan cheese, to serve

1Put the chopped pancetta in 3 Add the stock, t
a large saucepan and heat salt and pepper
slowly, stirring constantly, until a boil, stirring. Lowe
the fat runs. Increase the heat to half-cover the pan, a
medium. Add the oil, butter, stirring occasionally
onions, and sugar and stir well 30 minutes.
to mix.
4 Check the consi
2 Half-cover the pan and cook soup and add a
the onions slowly for about stock or water if it is
20 minutes until golden: Stir
frequently and lower the heat
if necessary.

War m n g W n t e r Sou P 5 • 99

up

5 Just before serving, stir in
most of the basil and adjust
the seasoning to taste. Serve hot,
garnished with the remaining
shredded basil. Hand around the
freshly grated Parmesan separately
for sprinkling over each portion.

omatoes, and COOK'S TIP
and bring to
er the heat, ~
and simmer,
, for about Look for Vidalia onions,
from Vidalia, Georgia, to
istency of the make this soup. They have a
little more sweet fl avo r and attractive,
s too thick.
pale yellow flesh.

100 • War m n g W n t e r Sou P

[YJ Spicy Tomato and Cil

Heartwarming soup is always a
favorite. Deliciously spicy, it is also
the perfect soup to prepare for a cold
winter's day.

INGREDIENTS I To peel the
them into v
Serves 4 Using a slotted
11/2 pounds tomatoes out almost at o
2 tablespoons vegetable oil should peel off
1 bay leaf Once this is don
4 scallions, chopped tomatoes rough
1 teaspoon salt
1/2 teaspoon crushed garlic
1 teaspoon crushed black peppercorns
2 tablespoons chopped fresh cilantro
3 cups water
1 tablespoon cornstarch
2 tablespoons light cream, to serve

2 In a mediu
heat the oil
bay leaf, and sca
a few minutes u
translucent, bu

COOK'S TIP 3 Add the sal
peppercorn
~ cilantro to the t
Stir in the water
If the only fresh tomatoes
available are pale and underripe,
add 1 tablespoon tomato paste

to the pan with the chopped
tomatoes. This will enhance

the color and flavor
of the soup.

5

lantro Soup

---------------------------------

4 Bring to mixture to a boil.
Lower the heat and simmer
for 15 to 20 minutes. Meanwhile,
dissolve the cornstarch in a little
cold water; set aside.

e tomatoes, plunge 5 Remove the soup from the
very hot water. heat and press through a
spoon, lift them strainer placed over a bowl.
once. The skin Discard the strained vegetables.
f quickly and easily.
ne, chop the
hly.

um-size saucepan, 6 Return the soup to the pan.
l. Add the tomatoes, Add the cornstarch mixture
callions and fry for and stir over low heat for about
until soft and 3 minutes until thick.
ut not brown.
7 Pour into individual soup
bowls and serve piping hot,
with a swirl of cream.

lt, crushed garlic,
ns, and fresh
tomato mixture.
r.





1 02 • War m ng W nter PS O U S

Tomato and Vermicelli

The vermicelli is lightly fried before
being simmered in this tasty soup.

INGREDIENTS 1 Heat the oil in
the vermicelli
Serves 4 medium heat unti
2 tablespoons olive or corn oil Do not let the stra
'13 cup vermicelli
1 onion, roughly chopped 2 Remove the p
1 garlic clove, chopped heat. Lift out
3 cups peeled, seeded, and roughly with a draining sp
on paper towels; s
chopped tomatoes
1 quart chicken stock
'/ 4 teaspoon sugar
1 tablespoon finely chopped fresh

cilantro, plus extra to garnish
salt and freshly ground black pepper
'13 cup grated Parmesan cheese, to serve

Lightly Spiced Tomato

Simple and quick to make, this
tomato soup will soon become one
ofyour firm favorites.

INGREDIENTS 2 Add the chop
chicken stock
Serves 4 the pan and bring
1 tablespoon corn or peanut oil the heat, cover the
1 onion, finely chopped simmer for 15 min
6 cups peeled, seeded, and chopped the tomatoes are s

tomatoes
2 cups chicken stock
2 large sprigs of fresh cilantro
salt and freshly ground black pepper
coarsely ground black pepper, to serve

1Heat the oil in a large
saucepan. Add the onion and
slowly fry, stirring frequently, for
about 5 minutes until it is soft and
transparent, but not brown.

i Soup 3 Puree the onion, garlic, and
tomatoes in a food processor
n a skillet. Add until smooth. Return the skillet
i and saute over to the heat. When the oil is hot,
il golden brown: add the puree. Cook, stirring
ands burn. constantly, for about 5 minutes,
pan from the or until thick.
the vermicelli
poon and drain 4 Transfer the puree to a
set aside. saucepan. Add the vermicelli
and pour in the stock. Season with
sugar, salt, and pepper. Stir in the
cilantro and bring to a boil. Lower
the heat, cover the pan, and
simmer the soup until the
vermicelli is tender.

5 Serve in hot bowls, sprinlded
with fresh cilantro. Offer the
Parmesan cheese separately.

Soup

pped tomatoes, 3 Remove and discard the
k, and cilantro to cilantro. Press the soup
g to a boil. Lower through a strainer and return it
e pan, and to the rinsed pan. Season and heat
nutes, or until through. Serve sprinkled with
soft. coarsely ground black pepper.





1 04 • War m ng W n t er PS O U S

Broccoli and Bread So

Broccoli grows abundantly around
Rome and is served in this
traditional Italian soup with
garlic toasts.

INGREDIENTS 1Using a smal
peel the broc
Serves 6 starting from the
1'/2 pounds broccoli spears gently up toward
13/4 quarts chicken or vegetable stock peel should come
1 tablespoon lemon juice the broccoli into
salt and freshly ground black pepper

To serve
6 slices white bread
1 large garlic clove, cut in half
grated Parmesan cheese (optional)

2 Bring the sto
a large sauce
broccoli and sim
10 minutes until

Tomato and Bread Sou

This colO1ful Florentine recipe was 1Heat 4 tables
created to use up stale bread. It can a large saucep
be made with very ripe fresh or if using, and stir
canned plum tomatoes. Add the bread cu
until golden. Tra
INGREDIENTS and drain on pap

Serves 4 2 Add the rem
6 tablespoons olive oil onion, and g
small piece dried chili, crumbled and cook until th
Stir in the tomato
(optional) reserved bread cu
1'/2 cups stale bread, cut into salt. Cook over m
stirring occasiona
I-inch cubes 15 minutes.
1 onion, minced
2 garlic cloves, minced 3 Meanwhile,
5'/2 cups peeled and chopped ripe water to sim
the tomato mixtu
tomatoes, or 2 x 14-ounce cans Bring to a boil. L
peeled plum tomatoes, chopped slightly and simm
3 tablespoons chopped fresh basil
1'/2 quarts light meat stock or water, or a
combination of both
salt and freshly ground black pepper
extra-v irgin olive oil, to serve (optional)

oup

ll, sharp knife, 3 Puree about half of the soup
ccoli stems, and stir into the rest of the
e base and pulling soup. Season with salt, pepper, and
d the flowerets: The lemon juice.
e off easily. Chop
small chunks. 4 Reheat the soup. Toast the
bread, rub with garlic, and cut
ock to a boil in into quarters. Place 3 or 4 pieces of
epan. Add the toast in the bottom of each soup
mmer for about bowl. Ladle the soup over. Serve at
once, with Parmesan if liked.
soft.

up

spoons of the oil in
pan. Add the chili,
for 1 to 2 minutes.
ubes and cook
ansfer to a plate
per towels.

maining oil, the 4 Remove the soup from the
garlic to the pan heat. Use a fork to mash
he onion is soft. together the tomatoes and bread.
oes, basil, and the Season with pepper, and more salt
ubes. Season with if necessary. Leave to stand for
medium heat, 10 minutes. Just before serving,
ally, for about swirl in a little extra-virgin olive
oil, if liked.
heat the stock or
mmering. Add it to

ure and stir well.
Lower the heat
mer for 20 minutes.





106 • War m n g W n t e r SOU P s

[YJ Garlicky Lentil Soup

High in fiber, lentils make a flavor-
packed soup. Unlike most legumes,
they do not need to be soaked before
being cooked.

INGREDIENTS 1Put all the in
for the vineg
Serves 6 garnish, in a larg
saucepan. Bring
11/ 3 cups red lentils, rinsed and drained medium heat. Lo
2 onions, minced simmer for 1liz h
2 large garlic cloves, minced soup occasionall
1 carrot, minced lentils from stick
2 tablespoons olive oil of the pan.
2 bay leaves
a generous pinch of dried marjoram or

oregano
11/2 cups vegetable stock
2 tablespoons red-wine vinegar
salt and freshly ground black pepper
celery leaves, to garnish
crusty bread rolls, to serve

COOK'S TIP

~

If you buy your lentils loose,
remember to tip them into a
strainer or colander and pick
them over, removing any pieces
of grit, before rinsing them.

s

ngredients, except LI'" Remove the bay leaves and
gar, seasoning, and add the red-wine vinegar, with
ge, heavy-bottomed salt and pepper to taste. If the soup
to a boil over is too thick, thin it with a little
ower the heat and extra vegetable stock or water.
hours, stirring the Serve the soup in hot bowls,
ly to prevent the garnished with celery leaves. Serve
king to the bottom with warm crusty rolls.

W

Spiced Lentil Soup

A subtle blend of spices takes this
warming soup to new heights. Serve
it with crusty bread for a filling and
satisfying lunch.

INGREDIENTS 1 Put the onions,
tomatoes, turme
Serves 6 cardamom pods, cin
lentils, and water int
2 onions, minced and bring to a boil. L
2 garlic cloves, crushed cover, and simmer fo
4 tomatoes, roughly chopped or until the lentils ar
liz teaspoon turmeric
1 teaspoon ground cumin 2 Remove the card
6 cardamom pods and cinnamon s
I/Z cinnamon stick the mixture in a blen
1113 cups red lentils, rinsed and drained processor. Press the s
33/ 4 cups water a strainer into the rin
14-ounce can coconut milk
1 tablespoon lime juice
salt and freshly ground black pepper
cumin seeds, to garnish

War m n g W n t e r Sou P 5 • 1 07

garlic, " Reserve a little of the coconut
eric, cumin, milk for the garnish and add
nnamon,
to a saucepan the remainder to the pan with the
Lower the heat, lime juice. Stir well and season
or 20 minutes, with salt and pepper. Reheat the
re soft. soup slowly without boiling. Swirl
in the reserved coconut milk and
damom pods garnish with cumin seeds. Serve
stick. Puree piping hot.
nder or food
soup through
nsed pan.

1 08 • War m n g W n t e r SOU P s

[YJ South Indian Pepper W

This is a highly soothing broth for
cold winter evenings. Serve with the
whole spices or strain and reheat,
as you like. The lemon juice may
be adjusted to taste, but this dish
should be distinctly sour.

INGREDIENTS l In a large sk
vegetable oi
Serves 2 to 4 and garlic and f
are almost black
2 tablespoons vegetable oil golden brown.
1/2 teaspoon freshly ground black pepper
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/ 4 teaspoon asafetida powder
2 whole dried red chilies
4 to 6 curry leaves
1/2 teaspoon turmeric
2 garlic cloves, crushed
11/ 4 cups tomato juice
juice of 2 lemons
1/2 cup water
salt
fresh cilantro leaves, chopped,

to garnish

COOK'S TIP

~

Asafetida is a pungent powder
used to enhance Indian
vegetarian cooking. In its
raw state it can smell very
unpleasant, but this smell
soon disappears once it
is cooked.

s

Water

killet, heat the 2 Lower the heat and add the
il. Add the spices tomato juice, lemon juice,
fry until the chilies water, and salt to taste. Bring to
k and the garlic is a a boil. Simmer for 10 minutes.
Garnish with chopped cilantro
and serve piping hot.

Spicy Peanut Soup

A thick and warming vegetable
soup, flavored with cayenne pepper
and peanuts.

INGREDIENTS

Serves 6

2 tablespoons oil
1 large onion, minced
2 garlic cloves, crushed
1 teaspoon mild ground cayenne pepper
2 red bell peppers, seeded and minced
11/2 cups minced carrots
11/2 cups finely chopped potatoes
3 celery stalks, sliced
3314cups vegetable stock
6 tablespoons crunchy peanut butter
2/3 cup whole corn kernels
salt and freshly ground black pepper
roughly chopped unsalted roasted

peanuts, to garnish

Heat the oil in a large pan.
Add the onion and garlic
and cook for about 3 minutes.
Add the cayenne pepper and cook
for 1 minute longer.

2 Add the red peppers, carrots,
potatoes, and celery. Stir well
and cook for 4 minutes longer,
stirring occasionally.

jl Add the vegeta
peanut butter,
kernels, stirring un
combined.

War m n g W n t e r Sou P 5 • 109

able stock, 4 Season well and bring to a
and corn boil. Cover and simmer for
ntil thoroughly about 20 minutes until all the
vegetables are tender. Adjust the
seasoning before serving, sprinkled
with the chopped peanuts.

110 • War m n g W n t e r SOU P S

Corn and Crabmeat S

It's very easy to prepare this popular
first course from Chinese restaurants
at home. Just be sure to use canned
creamed com to achieve the correct
consistency.

t: ....{ In a wok or

Serves 4 J the vegetabl
4 ounces crabmeat
1/ 2 teaspoon minced fresh ginger root Add the creamed
2 tablespoons milk
1 tablespoon cornstarch to a boil.
2 egg whites
21/2 cups vegetable stock
8-ounce can creamed corn
salt and freshly ground black pepper
chopped scallions, to garnish

1Flake the crabmeat and mix it
with the ginger in a bowl. In
another bowl, stir the milk and
cornstarch together until smooth.

2 Beat the egg whites until
frothy, add the milk and
cornstarch mixture, and beat
again until smooth. Blend with
the crabmeat.

VARIATION

~

If you prefer, use coarsely
chopped chicken breast instead

of crabmeat.

S

oup

saucepan, bring 4 Stir in the crabmeat-and-egg-
le stock to a boil. white mixture, adjust the
d corn and return seasoning, and stir slowly until
well blended. Serve garnished
with chopped scallions.

W

Won- Ton Soup

In China, won-ton soup is served as
a snack, or dim sum, rather than as
a soup course during a large meal.

INGREDIENTS

Serves 4

generous 1 cup roughly chopped pork,
not too lean

liz cup minced shelled shrimp
1 teaspoon light brown sugar
1 tablespoon Chinese rice wine or

dry sherry
1 tablespoon light soy sauce
1 teaspoon minced scallions
1 teaspoon minced fresh ginger root
24 ready-made won-ton wrappers
about 3 cups stock
1 tablespoon light soy sauce
finely chopped scallions, to garnish

l In a bowl, thoroughly mix the I".l Wet the edges o
chopped pork and shrimp J won-ton wrapp
with the sugar, rice wine or sherry,
soy sauce, scallions and ginger; set water and press the
aside for 25 to 30 minutes for the
flavors to blend. with your fingers to

2 Place about 1 teaspoon of the won-ton bundle ov
pork mixture in the center of
each won-ton wrapper.

War m n g W n t e r Sou P 5 • 111

of each filled 4 To cook, bring the stock to a
per with a little rolling boil in a wok. Add the
em together won-tons and boil for 4 to 5
o seal. Fold each minutes. Season with the soy sauce
ver. and add the scallions.

5 Transfer to individual soup
bowls and serve piping hot.





HEARTY

& SU

SOU

LUNCH
PPER
UPS

114 • Hearty L u n c h & Suppe

Winter Vegetable Soup
--

No fewer than eight varieties of Using a sha
vegetables are packed into this cabbage qua
hearty and nutritious soup. strips across the

Serves 8 Heat the oil
saucepan. A
1 medium Savoy cabbage, quartered carrots, celery, a
and cored cook over mediu
15 minutes, stirr
2 tablespoons corn oil
4 carrots, finely sliced
2 celery stalks, finely sliced
2 parsnips, diced
11/2 quarts chicken stock
3 potatoes, diced
2 zucchini, sliced
1 small red bell pepper, seeded and diced
2 cups cauliflower flowerets
2 tomatoes, seeded and diced
1/2 teaspoon fresh thyme leaves, or

1/ 4 teaspoon dried thyme
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper

er Sou p S

p Stir the stock into the
vegetables and bring to a
--- boil, skimming off any foam from
the surface.
rp knife, slice the
arters into thin Add the potatoes, zucchini,
e leaves. pepper, cauliflower, and
tomatoes with the herbs and salt
l in a large and pepper to taste. Return to a
Add the cabbage, boil. Lower the heat to low, cover
and parsnips and the pan, and simmer for 15 to 20
um heat for 10 to minutes until the vegetables are
ring frequently. tender. Serve hot.

Hearty L

Vegetable and Herb Cho

A medley offresh vegetables and
herbs combines to make a delicious
lunchtime soup.

INGREDIENTS

Serves 4
2 tablespoons butter
1 onion, minced
1 leek, finely sliced
1 celery stalk, diced
1 yellow or green bell pepper, seeded

and diced
2 tablespoons chopped fresh parsley
1 tab lespoon all-purpose flour
11/4 quarts vegetable stock
21/ 2cups diced potatoes
a few sprigs of fresh thyme, or

1/2 teaspoon dried thyme
1bay leaf
1 cup young green beans, thinly sliced
1/2 cup milk
salt and freshly ground black pepper

1Melt the butter in a heavy- 3 Add the potatoes
bottomed saucepan or bay leaf. Lower th
flameproof casserole. Add the simmer, uncovered, f
onion, leek, celery, yellow or green 10 minutes.
pepper, and parsley. Cover and
cook slowly over low heat until the
vegetables are soft.

2 Add the flour and stir until
well blended. Slowly add the
stock, stirring to combine. Bring
to a boil, stirring frequently.

L u n c h & Supper Sou p S • 1 1 5

owder

4 Add the beans and simmer for
10 to 15 minutes longer until
all the vegetables are tender.

5 Stir in the milk. Season with
salt and pepper and heat
through. Before serving, discard the
thyme stalks and bay leaf. Serve hot.
s, thyme, and
he heat and
for about

1 1 6 • Hearty L u n c h & Suppe

[Y] Vegetable Soup with C

The coconut gives a delicious flavor
to this fine vegetable soup.

INGREDIENTS

Serves 4

2 tablespoons butter or margarine
1/2 red onion, minced
generous 1 cup each diced turnip, sweet

potato, and pumpkin
1 teaspoon dried marjoram
1/ 2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 tablespoon chopped scallion
1 quart well-flavored vegetable stock
2 tablespoons slivered almonds
1 fresh chili, seeded and chopped
1 teaspoon sugar
1 ounce creamed coconut
salt and freshly ground black pepper
chopped fresh cilantro, to garnish

(o ptional)

1Melt the butter or margarine
in a large, nonstick saucepan.
Add the onion and fry for 4 to 5
minutes. Add the diced vegetables
and fry for 3 to 4 minutes longer.

2 Add the marjoram, ginger, 3 Add the veg
cinnamon, scallion, and salt slivered alm
and pepper to taste. Fry over sugar and stir w
low heat for about 10 minutes, and simmer for
stirring frequently. until the vegeta

er Sou p s

Coconut

-------------------------------------------

getable stock, 4 Grate the creamed coconut
monds, chili and into the soup and stir well.
well to mix. Cover Spoon into warm bowls and
r 10 to 15 minutes sprinkle with chopped cilantro,
ables are just tender. if liked. Serve at once.

Hearty

Fava Bean and Rice So

This thick soup makes the most of
fresh fava beans while they are in
season, but it also works well with
frozen beans for the rest of the year.

INGREDIENTS

Serves 4
2'/4 pounds fava beans in their pods, or

scant 3 cups shelled frozen fava
beans, thawed
6 tablespoons olive oil
1 onion, minced
2 tomatoes, peeled and finely chopped
1 cup arborio or other
nonparboiled rice
2 tablespoons butter
1 quart boiling water
salt and freshly ground black pepper
grated Parmesan cheese, to serve
(optional)

Bring a large pan of water to 2 Heat the oil in
the boil and blanch the beans, saucepan. Add
fresh or frozen, for 3 to 4 minutes. cook over low to m
Rinse under cold water. If using until it is soft. Stir
fresh beans, peel off the skins. cook for about 5 m
to coat them with

3 Season with sa
Add the tomat
for 5 minutes long
Add the rice and c
minutes longer, sti

L u n c h & Supper Sou p s • 1 1 7

oup

n a large 4 Add the butter and stir until it
d the onion and melts. Pour in the water, a little
medium heat at a time. Adjust the seasoning to
in the beans and taste. Continue cooking until the
minutes, stirring rice is tender. Serve with grated
the oil. Parmesan, if liked.

alt and pepper.
toes and cook
ger, stirring often .
cook for 1 to 2
irring constantly.

118 • Hearty L u n c h & Supper

[YJ Fresh Tomato and Bea

This is a rich, chunky tomato soup,
with beans and cilantro. Serve with
olive ciabatta bread.

~ EDIENTS ~ Drain the to
they are cool
Serves 4
2 pounds ripe plum tomatoes handle, peel off t
2 tablespoons olive oil them and then cu
2 cups roughly chopped onions half again.
2 garlic cloves, crushed
3314 cups vegetable stock
2 tablespoons sun-dried tomato paste
2 teaspoons paprika
I tablespoon co rnstarch
IS-ounce can cannellini beans, rinsed

and drai ned
2 tablespoons chopped fresh cilantro
salt and fres hl y grou nd black pepper
olive ciabatta bread, to serve

Heat the oil
./ saucepan. Ad
garlic and cook f
until just beginni

First, peel the tomatoes. Using
a sharp knife, make a small
cross in each one and place in a
bowl. Pour enough boiling water
over to cover and leave to stand for
30 to 60 seconds.

r Sou p S

an Soup

matoes and, when Add the tomatoes to the
l enough to 1. onions and stir in the stock,
the skins. Quarter sun-dried tomato paste and
ut each piece in paprika. Season with a little salt
and pepper. Bring to a boil and
simmer for 10 minutes.

in a large Mix the cornstarch to a paste
dd the onions and with 2 tablespoons water.
for 3 minutes, or Stir the beans into the soup with
ing to become soft. the cornstarch paste. Cook for
5 minutes longer.

Adjust the seasoning and stir in
the chopped cilantro just before
serving with olive ciabatta bread.





120 • Hearty L u n c h & Sup pe

[YJ Cauliflower, Flageolet,

The sweet, anise-licorice flavor of
the fennel seeds gives a delicious
edge to this hearty soup.

INGREDIENTS 3 Bring the so
the heat and
Serves 4 to 6 10 minutes, or u
1 tablespoon olive oil is tender. Pour t
1 garlic clove, crushed blender or food
1 onion, chopped blend until smoo
2 teaspoons fennel seeds
1 cauliflower, cut into small flowerets
2 x 14-ounce cans flageolet beans,

drained and rinsed
11/ 4quarts vegetable stock or water
salt and freshly ground black pepper
chopped fresh parsley, to garnish
toasted slices of French bread, to serve

1Heat the olive oil. Add the
garlic, onion, and fennel seeds
and cook slowly for 5 minutes, or
until soft.

2 Add the cauliflower flowerets,
half the beans, and all the
vegetable stock or water.

r Sou p S

, and Fennel Seed Soup

oup to a boil. Lower 4 Stir in the remaining beans
d simmer for about and season to taste. Reheat
until the cauliflower and pour into bowls. Sprinkle with
the soup into a chopped parsley and serve with
processor and toasted slices of French bread.
oth.

Hearty

Beet and Lima Bean So

This soup is a simplified version of
borscht and is prepared in a fraction
of the time. Serve with a spoonful of
sour cream and a scattering of
chopped fresh parsley.

INGREDIENTS

Serves 4
2 tablespoons vegetable oil
1 onion, sliced
1 teaspoon caraway seeds
finely grated rind of 1/2 orange
generous 2 cups grated cooked beets
11/ 4cups beef stock or rassol

(see Cook's Tip)
14-ounce can lima beans, drained

and rinsed
1 tablespoon wine vinegar
4 tablespoons sour cream
4 tablespoons chopped fresh parsley,

to garnish

1 Heat the oil in a large
saucepan. Add the onion,
caraway seeds, and orange peel and
cook until soft but not colored.

COOK'S TIP 2 Add the beets,
lima beans, an
~ and simmer over l
10 minutes longer.
Rassol is a beet broth, which is
used to impart a strong beet
color and flavor to dishes.
You are most likely to find it
in kosher food stores.

L u n c h & Sup per Sou P 5 • 121

oup

, stock or rassoI, 3 Divide the soup between 4
nd vinegar bowls, add a spoonful of sour
low heat for cream to each, and scatter with
. chopped parsley. Serve at once.

122 • Hearty L u n c h & Suppe

Spicy Bean Soup

A filling soup made with two kinds Heat the o il
of beans flavored with cumin. flam eproof
carrots, onion, c
Serves 6 to 8 and cook over lo
10 minutes, stirr
I cup dried black beans, soaked overn ight in the cumin, cay
and drained and salt to taste.

1 Clip dri ed kidney beans, soaked Add the win
overnight and drained and stir to m
ingredients toge
2 bay leaves bay leaves from
2 tablespoons olive or vegetable oil and add the bea
3 carrots, chopped
I onion, chopped Brin g to a b
I celery stalk, chopped cover the pa
I garlic clove, crushed for about 20 min
1 teaspoon ground cumin occasion ally.
1/ 4to 1/2 teaspoon cayenne pepper
1/2 tea spoon dried orega no
1/ 4cup red wine
5 cups beef stock
I cup water
salt and freshly ground black pepper

For the garn ish

sO llr cream
chopped fresh cilantro

Put the black beans and kidn ey
beans in two separate pans
with enough cold water to cover
and a bay leaf in each. Boil rapidly
for 10-15 minutes.

/ Reduce the heat and cover the
pans. Simmer for 1 hour until

the beans are tender, then drain.

er Sou p S

l in a large Transfer half the soup,
casserole. Add the including most of the solids,
celery, and garlic to a food processor or blender.
ow heat for 8 to Process until sm oo th . Return to
ring, until soft. Stir the pan and stir well.
yenn e, oregano,
. Reheat the soup and adjust the
seasoning to taste. Serve hot,
ne, stock, and water ga rnished with sour cream and
mix all the chopped cilantro.
ether. Remove the
the cooked beans
ns to the casserole.

boil. Lower the heat,
an, and simmer
nutes, stirring

Hearty

Black and White Bean S

Although this soup takes a while to
prepare, the results are so stunning
that it is well worth the effort.

INGREDIENTS

Serves 8
2 cups dried black beans, soaked

overnight and drained
21/2 quarts water
6 garlic cloves, crushed
2 cups dried white beans, soaked

overnight and drained
6 tablespoons balsamic vinegar
4 ja\apeilo peppers, seeded and chopped
6 scallions, minced
juice of 1 lime
1/ 4 cup olive oil
1/ 4 cup chopped fresh cilantro, plus extra

to garnish
salt and freshly ground black pepper

Place the black beans in a large
saucepan with half the water
and garlic and bring to a boil.
Lower the heat to low, cover the
pan, and simmer for about
Iljz hours until the beans are soft.

Meanwhile, put the white

L beans in another saucepan

with the remaining water and
garlic and bring to a boil. Lower
the heat, cover the pan, and
simmer for about 1 hour until soft.

Puree the cook
in a food proce
Stir in the vinegar,
half the scallions. R
saucepan and rehea

L u n c h & Sup per Sou p S • 123

Soup

ked white beans Puree the cooked black beans
essor or blender. in the food processor or
jalapenos, and blender. Return to the saucepan
Return to the and stir in the lime juice, olive oil,
at slowly. cilantro, and remaining scallions.
Reheat slowly.

Season both soups with salt
and black pepper. To serve,
place a ladleful of both pureed
soups in each bowl, side by side.
Swirl the 2 soups together with a
toothpick or skewer. Garnish with
fresh cilantro.