Volume 9, Issue 92 - November 8, 2005

Hello Recipe Club Member,

The BOOK OF SOUPS is divided into eight chapters. Chapter one  Soup Basics provides general guidelines for soup making, such as the correct equipment to use, methods for adjusting flavor and seasoning, and correct ways to cool, store and reheat soup. Soup Basics serves as the foundation for the remaining chapters entitled Broths; Hearty Soups; Cream Soups; Puréed Soups; Bisques & Chowders; Cold Soups; and Accompaniments. Recipes include innovative soups as well as enduring favorites such as: Pan-Smoked Tomato Bisque, Senegalese Peanut Soup, Split Pea Soup, Onion Soup, Chestnut Soup with Fresh Ginger and Chicken Noodle Soup.

Through peerless writing and enticing color photographs, The Culinary Institute of America has captured the flavors of the global kitchen and made the BOOK OF SOUPS a feast to be savored.

Maine Goodies Over 1200 Gourmet Food products made in or inspired by the Great State of Maine. Free shipping in continental US.

Chicken Vegetable Soup Azteca

Once an important food for the Aztec and Maya peoples of Central America, the chayote is a pear-shaped fruit with furrowed, pale green skin. It is also known variously as a mirliton, a christophene, and a vegetable pear. It has a rather mild flavor that has been described as a blend of cucumber, zucchini and kohlrabi.

Makes 8 servings

Ingredients:

1 chayote
3 tablespoons olive oil
1 poblano chile
2 garlic cloves, minced (about 1 teaspoon)
1 jalapeño pepper, minced (about 2 tablespoons)
1 teaspoon ground coriander (preferably fresh ground)
1 1/2 boneless, skinless chicken breasts, cut into small cubes
1 1/2 quarts chicken broth
5 canned Italian plum tomatoes, chopped
1 small onion, diced (about 1 cup)
1 carrot, small diced (about 1/3 cup)
1 celery stalk, small diced (about 1/2 cup)
1 small yellow squash, small diced (about 1 cup)
1 tablespoon chopped cilantro
salt to taste
freshly ground black pepper to taste

Preparation:

Preheat the oven to 350 degrees F. Rub the chayote with 1 teaspoon of the oil and place on a baking sheet. Roast the chayote in the oven until the skin browns lightly and the flesh becomes barely tender, 25 to 30 minutes. When cool enough to handle, use a paring knife to scrape away the skin. Cut the chayote in half from top to bottom and use a spoon to scoop out the edible seed, which you can either discard or eat as a snack. Dice the flesh and set aside.

Increase the oven temperature to Broil. Brush the poblano with 1 teaspoon of the oil. Place the poblano under the broiler and turn as it roasts so that it blackens evenly on all sides. Put the poblano in a small bowl and cover. Let the poblano steam for 10 minutes, then remove it from the bowl and pull off the skin. Use the back of a knife to scrape away any bits that don't come away easily. Remove and discard the seeds, ribs and stem. Dice the flesh and set aside.

Heat the remaining oil in a soup pot over medium heat. Add the garlic, jalapeño pepper and coriander. Cook, stirring, until slightly softened, about 4 minutes.

Add the chicken and cook, stirring occasionally, until the chicken is just cooked through, about 8 minutes.

Add the chayote, poblano, broth, tomatoes, onion, carrot, celery and yellow squash. Bring to a simmer and cook until all the vegetables are tender, about 30 minutes.

Add the cilantro and season to taste with the salt and pepper. Serve in heated bowls.

New England Culinary Institute Use your work experience as credit and earn your associate degree in one year. March 2005 term may be eligible for scholarships of up to 50% of tuition!

Caldo Verde
(Portuguese Potato Kale Soup)

Caldo verde, literally "green soup," is a robust, incredibly satisfying concoction of kale, garlic and smoky meats in a silky puréed potato soup base. Served with a loaf of Portuguese bread, it makes a meal. Linguiça is a Portuguese garlic sausage that can be found in many supermarkets and Latin American markets.

Makes 8 servings

Ingredients:

1 tablespoon olive oil
1/2 leek, white and light green part, diced (about 3/4 cup)
1/2 onion, diced (about 3/4 cup)
1/2 celery stalk, diced (about 1/4 cup)
5 cups chicken broth
4 russet potatoes, peeled, cut in sixths
1 smoked ham hock
1/4 pound fresh kale (about 1 1/2 cups)
2 ounces linguiça sausage, diced (about 1/2 link)
1/2 bay leaf
salt to taste
freshly ground black pepper to taste

Preparation:

Heat the oil in a soup pot over medium heat. Add the leek, onion and celery. Cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes.

Add the broth, potatoes and ham hock. Bring to simmer and cook until all are very tender, about 40 minutes.

Meanwhile, bring a large pot of salted water to a rolling boil. Use a paring knife to cut the tough stems away from the kale leaves. Blanch the kale in the boiling water until it wilts, about 3 minutes. Drain the kale, run it under cold water to stop the cooking and drain again. Slice the kale into thin shreds.

Remove the ham hock from the soup base. Purée the soup base and return to a simmer.

When cool enough to handle, remove the meat from the ham hock and dice. Add the ham hock meat, sliced kale, sausage and bay leaf to the soup base. Season to taste with salt and pepper and simmer 15 to 20 minutes longer. Serve in heated bowls.

New York City's most active center for career and recreational culinary education. I.C.E.

Beet Fennel Ginger Soup

This unusual soup has great color and a masterful balance of flavor between the sweet beets and fennel, vegetal cabbage and spicy ginger. It can be served hot as well as cold. If you find a fennel bulb with the tops still attached, save some of the nicest looking sprigs to use as a garnish.

Makes 8 servings

Ingredients:

4 fresh beets, peeled and chopped (about 2 1/2 cups)
4 cups chopped savoy cabbage (about 8 ounces)
1 fennel bulb, core removed, chopped (about 2 cups)
3 tablespoons chopped fresh ginger
1 garlic clove, chopped
1 1/2 quarts vegetable broth
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/3 cup nonfat plain yogurt
1 1/2 tablespoons fennel sprigs (optional)

Preparation:

Combine the beets, cabbage, fennel, ginger, garlic and broth in a soup pot. Bring to a simmer, cover and cook until the vegetables are tender, about 40 minutes.

Strain the soup, reserving the liquid. Purée the solids with a small amount of the liquid in a blender until smooth. Combine the purée with enough of the remaining liquid to achieve a soup consistency. Season to taste with the salt and pepper.

Serve the soup in chilled bowls, garnished with a dollop of yogurt and a fennel sprig.