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

away the skin.
    Eating well gives a spectacular joy to life.
    —Elsa Schiaparelli

black bean soup with mango salsa
    Vegan recipe
    Sweet and juicy mango is an unexpected, colorful, and refreshing complement to the bold, spicy flavors of chunky bean soup.
    Makes 4 cups (4 servings)
salsa
    2 tablespoons fresh lime juice
    1 teaspoon packed light brown sugar
    1 ripe mango, cut into 3 / 8 -inch dice (see Tip)
    2 tablespoons minced red onion
    2 tablespoons minced fresh cilantro
    1 teaspoon minced fresh jalapeño chili, or to taste
    ˜ salt to taste
soup
    2 tablespoons olive oil
    1 cup finely chopped onion
    1 carrot, finely chopped
    1 celery stalk, finely chopped
    4 cloves garlic, minced
    ½ teaspoon ground cumin
    ½ teaspoon ground coriander
    3 cups vegetable stock
    ½ cup fresh orange juice
    1 15-ounce can black beans, drained and rinsed
    ¼ teaspoon freshly ground pepper, or to taste
    1 / 8 teaspoon red pepper flakes, or to taste
    ˜ salt to taste
to make the salsa
Combine the lime juice and brown sugar in a medium bowl, whisking until the sugar is dissolved. Gently stir in all the remaining salsa ingredients. Set aside at room temperature to allow the flavors to blend.
to make the soup
Heat the oil in a Dutch oven over medium heat. Add the onion, carrot, celery, and garlic; cook, stirring occasionally, until the vegetables are crisp-tender, about 8 minutes. Add the cumin and coriander; stir for about 30 seconds.
    Stir in all the remaining ingredients, except the salt. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer until the vegetables are tender, about 20 minutes.
    Transfer 1 cup of the beans and liquid to a blender and purée until smooth. Stir the puréed mixture into the soup. Taste and adjust the seasoning.
    Serve in shallow bowls (to prevent the salsa from sinking to the bottom of the bowl) and top each serving with a mound of the salsa.
advance preparation
This soup will keep for up to 5 days in a covered container in the refrigerator. Refrigerate the salsa in a covered container for up to 2 days; bring to room temperature before serving.
    TIP
    Mangos are usually sold quite firm; ripen, uncovered, at room temperature, turning occasionally. Refrigerate ripe fruit in a plastic or paper bag for up to 3 days.
    A ripe mango is difficult to cut neatly because the pulpy flesh is very juicy and clings to the flat pit. The simplest method is to stand the mango upright on a cutting board and slice slightly off center through the flesh on one of the flatter sides, curving around the seed. Repeat on the other side to make 2 disklike portions, plus a center section with the seed. Place one mango half, skin-side down, on a cutting board or in the palm of one hand. Score the flesh all the way to the skin in a checkerboard pattern, cutting to but not through the outer skin. Carefully push up the skin side to expose cubes of flesh. Then cut the mango cubes from the peel. For the center section, slice off the skin, then cut the flesh away from the seed or enjoy the juicy, sweet center over the sink.
    When I have eaten mangoes, I have felt like Eve.
    —Rose Macaulay

red lentil soup with pita croutons
    Vegan recipe, depending on ingredients in pitas (check package label)
    This fragrant recipe was inspired by shorbet adds, an Egyptian soup that is sold by street vendors in Cairo. Served with fried onions and pita croutons, it’s a great main course. Red lentils do not retain their lovely salmon color when cooked, but they’re still delicious. Take care not to overcook them; they should be tender but not mushy.
    Makes 7 cups (6 to 8 servings)
soup
    2 tablespoons olive oil
    2 cups finely chopped onions
    3 cloves garlic, minced
    1 teaspoon ground cumin
    1 teaspoon ground coriander
    8 cups vegetable stock
    1¾ cups dried red lentils
    2 carrots, finely chopped
    ½ cup coarsely chopped celery leaves
    ˜ pinch of red pepper flakes
    ¼ cup fresh lemon juice
    ˜ salt and freshly ground pepper to taste
    garnishes
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