Soup It Up
Every now and then I ponder why I love soup. Is it because it comes in so many forms – hot, cold, chunky, smooth, clear, thick – and from so many cuisines? Perhaps it’s the wealth of flavors. Chicken, clam, lobster, yogurt, garlic, corn, potato, tomato, melon . . .. The list goes on and on. Or is it simply because I’m too lazy to chew solids and instead prefer to drink pureed food? Nah! Can’t be that!
Although it’s been served since roughly 6000 B.C., “soup” first entered the English lexicon in the 17th century. Derived from the French word ‘soupe,’ it initially referred to broth poured over bread. The dish quickly evolved into a liquid consumed on its own, without the sodden hunk of bread. Later it came to include not only consommes but also bisques and meat- and vegetable-laden fare.
Because heartier soups often appeared as the sole dinner offering in poor, rural areas, many deemed them to be peasant food. Even today people frequently think of soup not as a meal in itself but as accompaniment – “soup and salad” – or as the first course. Yet, these thicker offerings can be the perfect supper. Simple to make, yet still nutritional and filling, they remain a time-pressed cook’s dream. Throw everything into the pot, bring the ingredients to a boil, allow the flavors to meld together and - voila! – dinner is done. Guess those peasants knew what they were doing!
Soup — it’s one-pot cooking at its best. And that’s why I love it so.
POTATO LEEK SOUP
Serves 6
6 ounces leeks, cleaned and diced
2 tablespoons butter
1 pound Idaho or Yukon gold potatoes, peeled and diced
4 cups chicken stock
splash of heavy cream
salt and pepper to taste
Melt the butter in small stockpot. Add the leeks and sweat until transparent. Add the potatoes and cook for 5 more minutes.
Add the chicken stock and bring to boil. Skim then reduce heat and simmer for about 30 minutes or until the potatoes are tender. Season with salt and pepper then pour into a blender and puree. Return to the soup to the stockpot. Check seasonings and add a splash of cream. Stir then serve.
PUMPKIN SOUP
I find this works perfectly without the addition of cream but if I feel like dressing up or stretching the soup, I will add a few tablespoons right before serving and claim that I’m featuring “pumpkin bisque soup.”
Serves 8 to 10
4 tablespoons butter
1 white onion, diced
3 cloves garlic, chopped
1½ tablespoons dried thyme
½ cup water
2 quarts chicken or vegetable stock
2 large potatoes, washed, peeled and chopped
1 pound, 13 oz can of pure pumpkin
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons honey
Salt, to taste
Freshly ground black pepper, to taste
⅛ to ⅓ cup whipping cream, optional
Creme fraiche, optional
Melt the butter in a medium-sized saute pan. Add the onion and saute until soft. Add the garlic and thyme and cook until the onion becomes translucent and the garlic golden but not dark brown.
Pour the water, stock, potatoes, pumpkin, onion powder, garlic powder, honey and garlic-onion-thyme mixture into a large stockpot. Bring to a boil then lower the temperature to medium-low. Simmer for 40 minutes, adding water if the soup boils down too much.
Using a blender or food processor, puree the soup in batches, placing the finished soup in a clean stockpot. Once it has been pureed, add salt and pepper to taste. If adding cream, do so at this time, then simmer over low for another 5 to 10 minutes.
AJO BLANCO
Also known as “white gazpacho,” this chilled Spanish soup is a refreshing repast on warm nights and hot days.
Serves 4 to 6
7¼ ounces blanched almonds
4 cloves garlic, skins removed
1 slice stale white bread, crusts removed
½ teaspoon salt
3 tablespoons extra-virgin olive oil
1 teaspoon sherry vinegar
⅛ teaspoon freshly ground white pepper
Handful green grapes, cut in half lengthwise
Dash of paprika
Place ice cubes in 2¼ cups water to chill. Place almonds, garlic, bread, salt and olive oil in a blender or food processor and process until finely chopped. With the food processor or blender running, slowly add 2¼ cups ice water. If the soup appears too thick, add more water. (It should be creamy but not thin or runny.) Add the vinegar and white pepper and pulse a few times.
Pour the liquid into container or soup tureen and refrigerate until chilled. Ladle Ajo Blanco into bowls and gently place several halved grapes and a sprinkle of paprika on top of each bowl. Serve immediately.
