SOUPS

2) Meanwhile, melt butter in a deep skillet or Dutch oven. Add onion and celery and sauté over medium heat for about 5 minutes. Stir in mushrooms and salt, cover, and cook about 10 minutes, stirring occasionally. Somewhere in there, add garlic and thyme. (Adding garlic later keeps its flavor stronger.) Remove from heat; stir in sherry, soy sauce, and pepper.

3) Use a blender or food processor to purée both the potatoes in their cooking water and the mushroom sauté in its own liquid. (When you run out of the liquid, use the milk.) Combine the purées in a kettle or Dutch oven.

4) Stir, and heat gently; taste to adjust seasonings. Serve very hot, with optional but highly recommended toppings.

ONION SOUP

Preparation time: 1 hour (mostly for simmering)

Yield: 6 servings

This soup is very, very simple and easy. Most of the preparation time, after the onions are sliced, is for simmering: slowly, thoroughly, deliciously. You can use this time to make the croutons and to prepare other components of the meal. The original recipe called for 6 Tbs. butter. I’ve reduced that amount to just 2 Tbs., yet the buttery flavor is still generously imparted.

2 Tbs. butter

4 large yellow onions, thinly sliced

1 tsp. salt

½ tsp. dry mustard

a dash or two of thyme

4 cups water

2 Tbs. soy sauce

2 to 3 Tbs. dry white wine (optional)

a few dashes of white pepper

TOPPINGS

thin slices of Swiss cheese

croutons (recipe below)

1) Melt the butter in a kettle or Dutch oven. Add onions and salt, and cook over medium heat about 10 minutes, stirring occasionally.

2) Add mustard and thyme: stir and cover. Continue to cook very slowly for about 35 more minutes. The onions will be exquisitely soft and simmering in their own liquid.

3) Add water, soy sauce, optional wine, find white pepper. Simmer at least 10 minutes more. Taste to adjust seasonings. Serve topped with croutons and Swiss cheese. If you’re serving the soup in ovenproof bowls, you can put them under the broiler briefly, to brown the cheese. Be careful handling the bowls!

HOMEMADE CROUTONS:

a) Sauté cubed bread in garlic butter for about 10 minutes, then transfer to a tray, and toast in a 300°F oven until crisp.

OR:

b) Brush thin slices of baguette on both sides with olive oil. (Optional: crush some garlic into the oil first.) Bake on a tray in a 350°F oven until crisp (8 to 12 minutes, depending on thickness), but check on them frequently! They can look underdone one minute and burn the next.

Preparation time: 30 to 40 minutes

Yield: 6 to 8 servings

2 Tbs. butter

2 medium onions, thinly sliced (about 4 cups)

1 to 2 medium cloves garlic, minced

1½ tsp. salt

2 tsp. dry mustard

1 to 3 Tbs. flour (depending on how thick you like your soup)

2 Tbs. dry sherry

2 cups water

1 tsp. prepared horseradish (the white kind)

1½ cups warmed milk (can be lowfat)

1½ cups (packed) grated Swiss cheese

white pepper

OPTIONAL TOPPINGS:

• croutons

• paprika

• some minced pimientos

1) Melt the butter in a kettle or Dutch oven. Add onions, garlic, salt, and dry mustard, and cook over medium heat 8 to 10 minutes, or until the onions are very soft.

2) Gradually sprinkle in the flour, stirring constantly, then add the sherry and mix well. Add water and horseradish. Stir and cook for about 5 more minutes.

3) Add warm milk and cheese. After adding the cheese, stir assiduously with a wooden spoon for a good few minutes. Much to your delight, everything will become remarkably smooth and well blended.

4) Add white pepper to taste, and while you’re at it, adjust the other seasonings as well. You might wish to increase the mustard, sherry, or horseradish (too late to decrease). Serve hot ~ plain, or topped with croutons and/or a light dusting of paprika and/or a small amount of finely minced pimiento.

Preparation time: 20 to 30 minutes

Yield: 6 to 8 servings

Each of the following Carrot Soup Variations is a thick, creamy purée that can be made with no dairy products. Each soup also keeps and freezes very well, and doesn’t suffer from repeated reheatings.

Serve this as a thick sauce over rice for a simple supper. It also goes well with Samosas and Raita.

2 lbs. carrots

4 cups water

1 Tbs. butter or oil

1½ cups chopped onion

2 medium cloves garlic, minced

2 Tbs. freshly grated ginger

1½ tsp. salt

¼ tsp. each: cumin, ground fennel, cinnamon, allspice and dried mint

3 to 4 Tbs. fresh lemon juice

1 cup lightly toasted cashews

OPTIONAL:

•buttermilk, to drizzle on top

1) Peel and trim carrots, and cut them into 1-inch chunks. Place in a medium-large saucepan with the water, cover, and bring to a boil. Lower the heat, and simmer until very tender (about 10 to 15 minutes, depending on the size of the carrot pieces).

2) Meanwhile heat the butter or oil in a small skillet. Add onions, and sauté over medium heat for about 5 minutes. Add garlic, ginger, salt, and spices. Turn heat to low, and continue to sauté for another 8 to 10 minutes, or until everything is well mingled and the onions are very soft. Stir in lemon juice.

3) Use a food processor or blender to purée everything together (including the toasted cashews). You will need to do this in several batches. Transfer the purée to a kettle, and heat gently just before serving. If desired, pass a small pitcher of buttermilk, for individual drizzlings.

2 lbs. carrots

1 medium potato (the size of a medium fist)

2 medium cloves garlic, minced or crushed

½ tsp. thyme

½ tsp. marjoram or oregano

1 tsp. basil

1 to 2 Tbs. lemon juice (or, to taste)

OPTIONAL:

• small amounts of finely minced fresh mint, chives, and/or parsley, for the top

1) Peel and chop the carrots and potato, and place them in a medium-large saucepan with the water. Bring to a boil, cover, and simmer until the vegetables are tender (10 to 15 minutes).

2) Meanwhile, heat oil in a small skillet. Add onions and salt, and sauté over medium heat for about 5 minutes. Add garlic and dried herbs, and sauté about 5 minutes more, or until the onions are soft. Stir in lemon juice.

3) Purée everything together in a blender or food processor, and transfer to a kettle or Dutch oven. Simmer gently 8 to 10 minutes. Serve hot, topped with a light sprinkling of fresh herbs.

White Bean & Black Olive Soup

45 minutes to prepare (after beans are cooked)

Yield: about 6 servings

NOTE: This recipe calls for 2 cups cooked white pea beans. Use 1 cup dry, and cook them, without prior soaking, in plenty of simmering (not rapidly boiling) water until tender (about 1¼ hours).

2 Tbs. olive oil

1 heaping cup chopped onion

1 stalk celery, diced

1 medium carrot, diced

1 to 1½ tsp. salt

1 tsp. oregano or marjoram

1½ tsp. basil

1 small (5 to 6 inches long) zucchini, diced

1 small bell pepper, chopped

3 to 4 medium cloves garlic, crushed

fresh black pepper

4 cups water

3 oz. (half a small can) tomato paste

¼ cup dry red wine (optional)

2 cups cooked white pea beans

1 cup sliced Kalamata (Greek) olives (or plain black ones)

1 Tbs. fresh lemon juice

TOPPINGS:

• finely minced fresh parsley

• a ripe tomato, diced

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

2) Add zucchini, bell pepper, and garlic. Sauté 5 minutes more. Grind in some black pepper.

3) Combine water and tomato paste. Add to vegetables, along with the remaining ingredients, except toppings. Cover and simmer over low heat for about 15 minutes. Serve hot, topped with parsley and diced tomato.

…… gentle.

Preparation time: about 1 hour

Yield: 6 to 8 servings

This lentil soup just about cooks itself. Only one pot is needed, so cleanup is easy.

3 cups dry lentils

7 cups water

2 tsp. salt

6 to 8 medium cloves garlic, crushed

2 cups chopped onion

2 stalks celery, chopped

2 medium carrots, sliced or diced

optional: ½ to 1 tsp. basil, ½ tsp. thyme, or ½ tsp. oregano

lots of freshly ground black pepper

2 to 3 medium-sized ripe tomatoes

Red wine vinegar to drizzle, olive oil to drizzle on top

1) 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.

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

3) Heat a medium saucepanful of water to boiling. Drop in the tomatoes for 10 seconds, then take them out, peel off the skins, and squeeze out the seeds. Chop the remaining pulp and add to the soup. Let the soup cook for at least 5 minutes more.

4) Serve hot, with a drizzle of vinegar and olive oil on top.

Brazilian Black Bean Soup

About 1¼ hours to prepare. (Get everything else done while the beans cook.)

Yield: 6 to 8 servings

PRELIMINARY: Soak 2 cups dry black beans in plenty of water for at least 4 hours (and preferably overnight.)

2 cups dry black beans, soaked

4 cups water

1 Tbs. olive oil

3 cups chopped onion

10 medium cloves garlic, crushed

2 tsp. cumin

2 to 2½ tsp. salt

1 medium carrot, diced

1 medium bell pepper, diced

1½ cups orange juice

black pepper, to taste

cayenne, to taste

2 medium tomatoes, diced (optional)

optional toppings: sour cream, cilantro and salsa (see recipe)

1) Place the soaked beans in a kettle or Dutch oven with 4 cups water. Bring to a boil, cover, and simmer until tender (about 1¼ hours).

2) Heat olive oil in a medium-sized skillet. Add onion, half the garlic, cumin, salt, and carrot. Sauté over medium heat until the carrot is just tender. Add remaining garlic and the bell pepper. Sauté until everything is very tender (another 10 to 15 minutes). Add the sautéed mixture to the beans, scraping in every last morsel.

3) Stir in orange juice, black pepper, cayenne, and optional tomatoes. Purée all or some of the soup in a blender or food processor, and return to kettle. Simmer over very low heat 10 to 15 minutes more. Serve topped with an artful arrangement of sour cream, cilantro, and salsa.