Volume 9, Issue 91 - November 7, 2005

Hello Recipe Club Member,

The world-renowned cooking school, The Culinary Institute of America (CIA), is releasing a paperback edition of its highly acclaimed BOOK OF SOUPS. Originally published in 2001 and now in its eighth printing, this sought-after book includes the CIA's top soup selections. With 122 recipes, this is the ultimate guide to soup making, offering a delicious exploration of soups that any cook can make, enjoy, and easily add to his or her repertoire.

The Culinary Institute of America's BOOK OF SOUPS helps everyone from the beginner to the accomplished cook master the fundamentals of soup making. Simple, clear instructions and more than 50 step-by-step photographs explain the easy-to-master techniques that the pros use for preparing broths, purées, bisques, hearty vegetable soups, cream soups, cold soups and dessert soups. Each soup recipe provided is sure to satisfy the appetite, no matter what the season or occasion. Learn about choosing the right equipment, the most flavorful ingredients and tips for quick soup meals on busy nights. Additionally, the BOOK OF SOUPS provides recipes and suggestions for sides and garnishes to accompany soups, including Foccacia, Olive Bread, Buttermilk Biscuits, Sage Dumplings, Pesto, and Vegetable Chips.

Here are the first three recipes for you to enjoy.

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Soto Ayam
(Indonesian Chicken, Noodle, and Potato Soup)

Don't let the long list of ingredients and steps deter you from making this soup. It's truly delicious and not all that much trouble to make, despite appearances. Any of the ingredients you can not find at your supermarket are available at Asian groceries. To crush the aromatic ingredients, cover with a piece of plastic wrap and smash with the bottom of a heavy pot or skillet.

Makes 8 servings

Ingredients:

1 small chicken (about 3 pounds)
2 teaspoons salt
1/2 tablespoon vegetable oil
4 shallots, chopped
2 stalks fresh lemongrass, bottom 4 or 5 inches only, crushed
1 garlic clove, crushed
one 1-inch slice fresh ginger, crushed
1/2 teaspoon crushed black peppercorns
1/4 teaspoon turmeric
1 1/2 quarts chicken broth
1/2 pound yellow or white potatoes, peeled and diced (about 1 1/4 cups)
1 ounce dried mung bean threads ("cellophane noodles")
2 tablespoons soy sauce
1/2 tablespoon red chili or hot bean paste
1/2 teaspoon sugar
4 scallions, thinly sliced
2 hard boiled eggs, chopped
1 1/2 celery stalks, diced
3 shallots, cut into rings and fried crisp
1 lemon, cut into wedges

Preparation:

Remove the giblets from the chicken; discard or save the liver for another use. Wash the chicken and rub it with 1/2 teaspoon of the salt. Set aside.

Heat the oil in a skillet over high heat. Add the chopped shallots, lemongrass, garlic, ginger, black pepper and turmeric. Cook, stirring constantly, until the aroma is apparent, about 30 seconds. Remove from the heat.

Combine the broth and remaining 1 1/2 teaspoons salt with the chicken, giblets, and shallot mixture in a soup pot. Bring to a simmer and cook until the chicken is cooked through and tender, about 45 minutes. Skim often to remove the foam that rises to the surface during simmering.

Remove the chicken from the broth and when cool enough to handle, remove the bones from the chicken. Return the bones to the broth and continue to simmer for an another hour, skimming as needed. Meanwhile, dice the chicken meat and set aside.

Place the potatoes in a saucepan, cover with cold water and bring to a simmer. Cook until tender, about 20 minutes. Drain and spread the potatoes in a single layer to cool.

Soak the beans threads in hot water to cover until tender, about 5 minutes. Rinse and separate the strands under cool running water. Chop into 2-inch pieces and set aside.

When the broth has simmered for an hour, strain it through a fine sieve. Mix the soy sauce, chili paste and sugar together; stir into the strained broth.

Add the diced chicken meat, cooked potatoes, soaked bean threads, scallions, chopped egg and celery to the broth. Bring to a simmer and add a squeeze of lemon to taste.

Serve the soup in heated bowls, garnished with the fried shallots. Pass the lemon wedges on the side.

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Mushroom Barley Soup

Fresh white mushrooms are used in this version of a traditional winter soup, but feel free to bolster the flavor by incorporating your favorite fresh or dried wild mushrooms. A splash of sherry added at the last moment brings this humble dish up to a whole new level. This soup will mellow and deepen in flavor if it is prepared a day ahead. It will also thicken slightly; to adjust the consistency, add a little water or additional broth and reheat.

Makes 8 servings

Ingredients:

1 tablespoon vegetable oil
1 onion, finely diced (about 1 1/4 cups)
1 carrot, finely diced (about 1/3 cup)
1 celery stalk, finely diced (about 1/2 cup)
1 parsnip, finely diced (about 1/3 cup, optional)
3 cups sliced white mushrooms (about 10 ounces)
2 quarts chicken broth
3/4 cup pearl barley
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 tablespoon chopped parsley
2 tablespoons dry sherry or sherry wine vinegar (optional)

Preparation:

Heat the oil in a soup pot over medium heat. Add the onion and cook, stirring frequently, until golden brown, about 10 minutes.

Add the carrot, celery, parsnip (if using), and mushrooms. Stir well to combine with the onion. Cover the pot and cook over low heat for 3 to 4 minutes.

Remove the cover and add the broth and barley. Bring to a simmer and cook until the barley is tender, about 30 minutes.

Season the soup to taste with salt and pepper. Stir in the parsley. Stir in the sherry or vinegar just before serving (if using). Serve in heated bowls.

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Crab Meat Tofu Soup

A primary ingredient in Japanese cooking, dashi is a broth made by simmering flakes of dried bonito tuna (katsuobushi) with pieces of giant kelp (kombu). Instant dashi (dashi-no-moto) is available in liquid concentrate or powdered granules, the form used in this recipe. In the U.S., it is sometimes marketed as "bonito-flavored soup stock." Tamari is a Japanese soy sauce. If unavailable at your supermarket, the ingredients for this soup can be purchased at Asian groceries and some health food stores.

Makes 6 servings

Ingredients:

1 1/2 cups packed spinach leaves, rinsed well
1 quart chicken broth
1 tablespoon tamari
1 1/2 teaspoons instant dashi granules
6 ounces soft tofu, diced
1/2 cup crabmeat, picked over for shells, roughly cut if pieces are large
1/4 cup dried wakame seaweed, broken into 1-inch pieces (optional)
salt to taste
freshly ground white pepper to taste
1 egg, beaten
1 1/2 teaspoons dark (Asian) sesame oil

Preparation:

Bring a medium pot of water to a boil. Add the spinach and cook just until wilted, 1 to 2 minutes. Remove the spinach with a slotted spoon and drain well. When cool enough to handle, squeeze the excess moisture from the spinach and chop it. Set aside.

Bring the broth to a simmer in a large wok or a soup pot. Add the tamari and instant dashi. Stir until the dashi is dissolved. Add the tofu, crabmeat and seaweed (if using). Season to taste with the salt and pepper.

Return the soup to a simmer. While stirring gently, pour the egg into the soup and continue to stir gently until bits of egg float to the top of the soup.

Just before serving, add the sesame oil and chopped spinach. Serve in heated bowls.