Warm up your table this week with a nutritious, mood-soothing soup.
Lentil and Tomato Soup with Coriander and Cumin (Vegetarian)
From “Greek Revival,” by Patricia Moore-Pastides. Serves 6-8.
Ingredients
2 tablespoons olive oil
2 medium onions, finely chopped
4 large carrots, finely chopped
4 cloves garlic, minced
1 28-ounce can diced or crushed tomatoes
1 teaspoon ground coriander
1 teaspoon ground cumin
2 quarts water
1 cup dry whole lentils, rinsed and drained
1/3 cup fresh parsley, chopped
Sea salt
Pepper
Plain yogurt for a condiment
Directions
In a large stockpot, heat the olive oil over medium heat and saute the finely chopped onions and carrots until the onions are soft. Add the minced garlic and cook for a few minutes until the garlic begins to brown. Add the tomatoes, coriander and cumin. Stir and cook for a few minutes to blend the flavors. Add 2 quarts of water. Cover the pot and bring it to a boil, then add the lentils. When the soup returns to a boil, lower the heat and let it simmer, covered. Simmer for about 1 1/2 hours. Add the chopped parsley for the final 15 minutes. Add sea salt and pepper to taste. Serve hot with a dollop of plain yogurt.
Winter Squash Chowder
From “Soups and Stews,” by the editors of Cook’s Illustrated. Serves 4 to 6.
Ingredients
4 ounces pancetta, cut into 1/4-inch slices (may substitute bacon)
1 medium onion, minced
1 tablespoon unsalted butter
4 medium garlic cloves, minced or pressed
1 teaspoon minced fresh thyme leaves or 1/4teaspoon dried
Pinch freshly grated nutmeg, plus extra to taste
1/3 cup unbleached all-purpose flour
4 cups low-sodium chicken broth
3 cups vegetable broth
3 pounds butternut squash, peeled and cut into 1/2-inch pieces
1 bay leaf
1/2 bunch kale (about 8 ounces), stemmed and leaves sliced 1/4-inch thick
1/2 cup heavy cream
1 tablespoon minced fresh sage leaves
1 teaspoon dark brown sugar
Salt and ground black pepper
Grated Parmesan cheese for serving
Directions
Cook the pancetta or bacon in a large Dutch oven over medium heat until crisp, 5 to 7 minutes. Stir in the onion and butter and cook until the onion is soft, 5 to 7 minutes. Stir in the garlic, thyme and a pinch of nutmeg and cook until fragrant, about 30 seconds. Stir in the flour and cook 2 minutes.
Gradually whisk in the chicken broth and vegetable broth, scraping up any browned bits and smoothing out any lumps. Stir in the squash and bay leaf and bring to a boil. Cover, reduce to a gentle simmer, and cook until the squash begins to soften, 10 to 15 minutes.
Stir in the kale and continue to simmer, covered, until the squash and kale are tender, about 10 minutes longer.
Off the heat, remove the bay leaf and stir in the cream, sage and sugar. Season with salt, pepper and nutmeg to taste. Serve, sprinkling individual portions with Parmesan cheese.
