A Beautiful Bowl of Soup by Paulette Mitchell Read Free Book Online Page A

Cashew-Carrot Stew.
    noodles & spices
    Stews are prized for their slow-cooked goodness. My favorite is Pumpkin Stew, baked in a pumpkin for an easy and spectacular presentation.
    Stew served over grains, such as bulgur wheat or couscous, are so chunky you’ll want to eat them with a fork. The same holds true for ribollita, minestrone baked with layers of bread, a traditional Tuscan meal made with humble, wholesome ingredients.
    These soups benefit from garnishes, which add color and flavor as well as panache.
    One cannot think well, love well, sleep well, if one has not dined well.
    —Virginia Woolf

fresh tomato–orange soup with fig quenelles
    Vegan recipe if quenelles are omitted.
    Sherry and figs balance the fresh, bright flavors of juicy tomatoes and fresh-squeezed orange juice in this surprising soup. Serve it warm or chilled. When tomatoes are not in season, use quality canned or aseptically packaged ones, a better alternative than underripe or flavorless tomatoes.
    Makes 5 cups (4 to 6 servings)
    quenelles
    4 dried figs, stemmed
    1 teaspoon cream sherry
    ¼ cup crème fraîche
    ¼ teaspoon sugar
soup
    6 large ripe tomatoes (about 3 pounds), peeled and coarsely chopped (see Tips)
    2 tablespoons olive oil
    1 cup finely chopped onion
    2 cloves garlic, minced
    1½ cups vegetable stock, or as needed
    ˜ pinch of red pepper flakes (optional)
    1 sprig fresh thyme
    1 sprig fresh basil
    ½ cup fresh orange juice
    1 tablespoon packed light brown sugar, or to taste
    ¼ teaspoon freshly ground pepper, or to taste
    ˜ salt to taste
to make the quenelles
Put the figs in a small saucepan and add water to cover. Bring to a boil over medium heat. Reduce the heat; cover and simmer until softened, about 10 minutes. Drain the figs and coarsely chop. Purée in a food processor with the remaining ingredients. Form into 4 or 6 ovals by pressing the mixture into a tablespoon with your fingers. Set aside.
to make the soup
Put the chopped tomatoes in a sieve set over a bowl; set aside to drain. Reserve the juice.
    Heat the oil in a Dutch oven over medium heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. Add the tomatoes and garlic; cook, stirring occasionally, until tender, about 5 minutes.
    Add vegetable stock to the tomato juice so the liquid equals 1½ cups; pour into the pan and add the red pepper flakes (if using). Tie the thyme and basil together with kitchen twine; immerse in the soup. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer until the onion is very tender, about 15 minutes.
    Remove the herbs and discard. Stir in the orange juice, brown sugar, pepper, and salt. Taste and adjust the seasoning.
    Divide the soup among 4 or 6 shallow bowls. Place 1 quenelle in each serving.
advance preparation
This soup will keep for up to 3 days in a covered container in the refrigerator. Serve chilled or reheat. Refrigerate the quenelles in a covered container for up to 3 days; bring to room temperature before serving.
variation
Substitute one 28-ounce can tomatoes for the fresh tomatoes. Drain the tomatoes, reserving the juice; combine the juice with vegetable stock as needed to equal 1½ cups liquid.
    TIPS
    Store unwashed tomatoes, stem-end down, at room temperature. Do not refrigerate; temperatures below 55° F make tomatoes spongy and destroy their flavor.
    To peel a tomato, first core it with a paring knife, removing the stem end and white center. Cut an X on the bottom of the tomato, carefully piercing just through the skin. Using a slotted spoon, plunge the tomato into boiling water just long enough to loosen the skin without cooking the tomato (about 5 seconds for a very ripe tomato, or 10 to 20 seconds for a firmer tomato). Remove the tomato with the slotted spoon and immediately plunge it into a bowl of ice water; let stand for about 1 minute. This will stop the tomato from cooking and further loosen the skin. Drain and let cool to the touch. Use a paring knife to peel