Malaysian Cabbage and Peanut Soup

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Adapted from another great soup cookbook: The Daily Soup Cookbook
Leslie Kaul – Bob Spiegel – Robin Miller – Hyperion – 1999

Ingredients:
* 10 big leaves of Napa cabbage, chopped
* 4 T. soy sauce
* 2 T. fresh lime juice
* 3 t. kosher salt
* 1/4 t. ground black pepper
* 1 lb. dry roasted peanuts
* 2 garlic cloves, minced
* 1 T. fresh minced ginger
* 2 T. peanut oil
* 1 large Spanish onion, chopped
* 1 T. sugar
* 2 t. curry powder
* 2 t. ground coriander seeds
* 1 t. turmeric
* 1/4 t. cayenne
* 1 28-oz. can of diced tomatoes
* 6 c. water
* 1 medium Idaho potato, peeled, and cut into 1-inch cubes
* 2 medium sweet potatoes, peeled, and cut into 1-inch cubes
* 2 T. Thai fish sauce
* 1 t. Sriracha hot pepper sauce
* more chopped peanuts for topping

To make the soup:
1. Combine the cabbage, 2 T. of soy sauce, 1 T. of lime juice, 1 t. of salt and pepper in a dish. Turn to coat the cabbage and marinate in the refrigerator for 30 min.
2. Preheat an outdoor grill or broiler.
3. Grill until lightly charred on all sides. Cut into 1-inch pieces and set aside.
4. Chop 1/2 cup of the peanuts into small pieces and set aside to use as garnish. Puree the remaining peanuts in a food processor until a thick paste forms. Set aside.
5. Puree the garlic and ginger in a food processor.
6. Heat the oil in a large stockpot over medium heat. Add the garlic puree, onion, and sugar and sauté until tender and golden.
7. Add curry, coriander, turmeric, remaining salt and cayenne and stir to coat the vegetables.
8. Add tomatoes and simmer for 5 minutes.
9. Add the water, potatoes, remaining soy sauce, and fish sauce. Bring to a boil, reduce heat, and simmer for 20 minutes.
10. Stir in the grilled cabbage, pureed peanuts, remaining lemon juice, and hot pepper sauce and simmer for 2 minutes.
11. To serve, ladle the soup into bowls and top with chopped peanuts.

Caribbean Black Bean Soup

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Curried Red Lentil Soup

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Lentil Soup
* 1/4 cup extra virgin olive oil
* 3 large carrots, diced
* 3 celery stalks, diced
* 1 large onion, diced
* 3 cloves garlic
* 2-inch piece fresh ginger
* 2 qts. vegetable stock
* 2 cups dried RED (they are really orange) lentils
* Salt and freshly ground black pepper to taste
* Juice of 1/2 lime

Spice Mix
* 1 Tbs. mild curry powder
* 1 Tbs. paprika
* 1/2 Tbs. ground turmeric
* 1/2 Tbs. garam masala (it is a mix of spices)
* 1/2 tsp. ground cinnamon

Top with
* Pita chips
* a dollop of plain yogurt

To make Lentil Soup:
1. Heat oil in large saucepan over medium heat. When very hot, add diced vegetables. Stir 2 to 3 minutes, or until vegetables begin to release juices and aromas. Add garlic and ginger, and stir. Reduce heat to low, and cover pot tightly. Cook vegetables for about 10 minutes, or until softened.
2. Mix spices together well. Stir into vegetables, and cook about 5 minutes more, or until fragrant.
3. Add vegetable stock and lentils, and increase heat to medium. Bring to a boil. Cook, uncovered for about 20 minutes, or until lentils are tender. Season to taste, and stir in lime juice until well blended.
4. Top with Pita chips and yogurt

PER Serving: 270 CAL; 18 G PROT; 8 G TOTAL FAT (1 SAT. FAT); 33 G CARB.; 0 MG CHOL; 200 MG SOD.; 12 G FIBER; 6 G SUGAR

Mulligatawny

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“Literally meaning pepper water. Mulligatawny Soup is an Anglo-Indian invention. Created by servants for the English Raj who demanded a soup course from a cuisine that had never produced one. You can make this soup a day ahead and you can add chicken pieces in the soup as well.”

6 servings.

INGREDIENTS:
• 1 tablespoon clarified butter
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• 2 green chile peppers, chopped
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 teaspoons ground coriander seed
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 4 pods cardamom, bruised
• 1 tablespoon chopped fresh curry**
• 1 carrot, chopped
• 1 granny smith apple – peeled, cored, and chopped
• 1 large potato, peeled and diced
• 1 cup red lentils
• 8 cups vegetable stock
• 1 tablespoon tamarind concentrate**
• 1 tablespoon lemon juice
• 2 cups coconut milk
• 2 tablespoons chopped fresh cilantro

————————————————————————
How to make the soup:

1. Heat clarified butter (use low heat); cook onion, garlic, ginger, chilies, spices, and curry leaves, stirring, until onion is browned lightly and the mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.

2. Add carrot, apple, potato, dhal (lentils), and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.

3. Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk, and fresh coriander leaves; stir until heated through.

**the noted ingredients are essential to this soup and are most easily found in an ethnic Indian grocer.

If you are in Pittsburgh, there is a very helpful store on Craig Street beside Luca Restaurant.
Kohli’s Indian Imports – 319 S Craig St, Pittsburgh, 15213 – (412) 621-1800
Adapted from www.allrecipes.com

Mysore Rasam

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(South Indian Lentil Soup) SERVES 6

INGREDIENTS
• 1 cup Red Lentils
• 2- 14 oz. cans Tomatoes, chopped
• 2 T. Tamarind concentrate**
• 2 sprigs fresh Curry leaves**
• a bunch of fresh Coriander leaves (cilantro)
• 2 t. Mustard seeds
• 4 T. Ghee (clarified butter)
• Salt to taste

Roast the following ingredients separately:
• 4 Dry red chilies
• 1 tsp. Coriander seeds
• 1 tsp. Cumin seeds
• 1/4 tsp. Turmeric powder
• 1/4 tsp. Black peppercorns
• 1 tsp. dried Fenugreek leaf**
• A pinch of Asafoetida**
• Salt to taste

To make the soup:
1. Boil lentils in 8 cups of water and when cooked, add chopped tomatoes.
2. Grind all the roasted ingredients to a powder in a food processor and add to the dal-tomato mixture.
3. Add the Tamarind concentrate.
4. Let simmer for about 15 minutes.
5. Season with fresh curry and coriander leaves.
6. Fry the mustard seeds in a little ghee and when they sputter, remove and add to the rasam.

**the noted ingredients are essential to this soup and are most easily found in an ethnic Indian grocer. If you are in Pittsburgh, there is a very helpful store on Craig Street beside Luca Restaurant. Kohli’s Indian Imports – 319 S Craig St, Pittsburgh, 15213 – (412) 621-1800
adapted from http://www.sanjeevkapoor.com/recipes/soupsnsalads/soupnsalada13.html

Ribollita

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Ribollita is like minestrone but includes beans instead of pasta. In Italy, this is traditionally served ladled over bread and a rich green vegetable, although you can omit this for a lighter version.

Serves 6 to 8

INGREDIENTS
3 Tablespoons olive oil
2 onions, chopped
2 carrots, sliced
4 garlic cloves, crushed
2 celery stalks, finely sliced
1 fennel bulb, trimmed and chopped
2 large zucchini, finely sliced
14 ounce can crushed tomatoes
2 tablespoons pesto
3 3/4 cups vegetable stock
14 ounce can haricot or borlotti beans, drained
Salt and freshly ground black pepper

Toppings:
1 pound of young spinach
1 tablespoon extra-virgin olive oil, plus extra for drizzling
6-8 slices of bread
Parmesan cheese shavings

How to make the soup:
1. Heat the oil in a large saucepan. Add the onions, carrots, garlic, celery and fennel and fry slowly for 10 minutes. Add the zucchini slices and fry for 2 minutes longer.
2. Add the crushed tomatoes, pesto, stock, and beans and bring to a boil. Lower the heat, cover, and simmer for 25 to 30 minutes until all the vegetables are tender. Season with salt and freshly ground black pepper to taste.
3. To serve, fry the spinach in the oil for 2 minutes, or until it wilts. Spoon over the bread in soup bowls and ladle the soup over the spinach. Serve with extra olive oil for drizzling onto the soup and Parmesan cheese to sprinkle on top, if liked.

Chocolate Coffee Soup

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INGREDIENTS
• 2 cups semi-sweet chocolate chips
• 2 cups dark chocolate chips
• 2 cups white chocolate chips
• 1 quart heavy cream
• 1/2 cup dark corn syrup
• 2 Tbsp real vanilla extract (imitation ruins it)
• 2 cups strong brewed espresso grind coffee

Toppings
• super fine espresso grind coffee
• powdered chocolate

To make the soup:
In a simmering double boiler, gently warm the heavy cream, corn syrup, coffee, and vanilla. Pour in the buttons and gently finish melting the soup. Fill a shaker of larger than average holes with the fresh grind espresso coffee and another with the powdered chocolate. When the soup is melted, stirred to a uniform consistency, and hot, ladle into a small bowl or mug and top with a few good shakes of the dry coffee grounds and the powdered coffee.

Chestnut-Fennel Soup with Apple-Walnut Chutney

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Chestnut-Fennel Soup with Apple-Walnut Chutney

Adapted from Vegetarian Times October 2003, Serves 6

Created by noted New York chef Terrance Brennan of Picholine and Artisanal fame, this Picholine soup brings together some favorite autumn ingredients and flavors.

Chestnut-Fennel Soup
* 3 Tbs. unsalted butter
* 1/2 cup (about 2 oz.) thinly sliced onion
* 1 Tbs. kosher salt
* 2 lb. chestnuts, roasted and shells removed
* 3/4 cup (about 5 oz.) diced fennel
* 1/2 cup (about 4 oz.) peeled and thinly sliced celery
* 3 bay leaves
* 6 cups vegetable stock
* 2 grinds black peppercorns
* Salt and additional freshly ground black pepper to taste

Apple-Walnut Chutney
* 1 Tbs. unsalted butter
* 1 Tbs. walnut oil
* 1/4 cup (about 1 1/2 oz.) minced onion
* 2 Tbs. light brown sugar
* 1 Tbs. plus 1 1/2 tsp. honey
* 3 Granny Smith apples, about 1 1/2 lb., peeled, cored and cut into 1/2-inch cubes
* 1/4 cup sherry vinegar
* 1/4 cup (about 1 oz.) walnuts, chopped and lightly toasted
* 1/2 tsp. salt
* 1/2 tsp. freshly ground black pepper

1. To make Apple-Walnut Chutney: Place butter and walnut oil in a skillet, and heat over medium-high heat. Add onions, and sauté, uncovered, until lightly browned about 10 minutes. Increase heat to high, and add sugar and honey. Sauté for 3 minutes, stirring constantly.
2. Reduce heat to low, and add apples and sherry vinegar. Increase heat to high, bring to a boil and continue to cook until vinegar has reduced by two-thirds, about 10 minutes. Add walnuts, and cook 5 minutes more. Remove from heat, stir in salt and pepper, cover to keep warm and set aside.
3. To make Chestnut-Fennel Soup: Heat 2 tablespoons butter in a nonreactive 2-quart stockpot over medium heat. Add onions and salt, and cook until onions are transparent. Add chestnuts, fennel, celery and bay leaves. Cook about 3 minutes, stirring occasionally to prevent scorching.
4. Add stock, and bring to a boil. Reduce heat to medium-low, and cook, covered, 15 minutes. Remove cover, and cook 15 minutes more. Remove from heat, discard bay leaves and place contents in blender or food processor. Process until smooth. Strain and discard solids. Season with salt and pepper, and keep warm.
5. Melt remaining 1 tablespoon butter in a saucepan on high heat, allowing butter to brown. Remove from heat, and fold browned butter into soup.
6. To serve, warm chutney and mound equal portions in the center of six warm soup plates. Ladle soup over chutney, and serve.

PER Serving: 680 CAL; 11 G PROT; 19 G TOTAL FAT (6 SAT. FAT); 119 G CARB.; 20 MG CHOL; 1670 MG SOD.; 18 G FIBER; 41 G SUGAR

Chayote Soup with Lemongrass and Ginger

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Adapted from Bon Appétit | June 1999 | Serves 6
http://www.epicurious.com

This recipe can be prepared in 45 minutes or less.

In Indonesia, the sourness in this soup would typically come from tamarind, which can be hard to find in the United States. A shot of lemon juice works well instead. Serve this hot or cold, and do use the kaffir lime leaves; they add a nice citrusy note.
click photo to enlarge

  • 7 cups vegetable stock
  • 1 stalk fresh lemongrass, thinly sliced
  • 1 1-inch piece fresh ginger, sliced
  • 3 fresh or frozen kaffir lime leaves (We found these at the Lotus market in the Strip District)
  • 1/2 cinnamon stick
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • 2 chayote squash, peeled, rinsed, quartered lengthwise, cored, thinly sliced crosswise (we found these at Whole Foods. An odd, green, mango sized squash)
  • 1/4 cup fresh lemon juice
  • 3/4 cup chopped fresh Italian parsley

Combine first 7 ingredients in large pot. Bring to boil. Reduce heat and simmer 10 minutes to blend flavors. Strain liquid into bowl; return to same pot. Discard solids in strainer.

Bring liquid in the pot to boil. Add squash; reduce heat and simmer until squash is crisp-tender, about 7 minutes. Stir in lemon juice. (Can be made 6 hours ahead. Cover and chill. Rewarm over medium heat, if desired.) Stir in parsley. Serve soup hot or chilled.

Fire Soup with Cucumber Raita

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South Indian, Makes 4 servings
Preparation Time: 30 Minutes

INGREDIENTS
• 3 cups of peeled, diced tomatoes
• 1 onion, chopped
• 4 cloves garlic, crushed
• 4 green chilies, chopped
• 1 tbsp jaggery**
• 1 tsp brown mustard seeds
• 10 fresh curry leaves** (this is absolutely necessary and worth the trip to get the leaves)
• 1 red chili, broken into two
• 1 tsp coriander seeds – roasted & powdered
• 1 tsp cumin seeds – roasted & powdered
• 2 tsp peppercorns – roasted & powdered
• 1⁄2 tbsps oil
• 4 cups of vegetable stock

How to make the soup:
1. Boil the tomatoes and jaggery in 4 cups of water.
2. Heat the oil.
3. Splutter the mustard seeds.
5. Add the curry leaves, red chili, asafoetida powder, and onion and fry for a minute.
6. Add the ground spices, green chilies and garlic and toss in the pan for another minute.
6. Pour it over the tomatoes and simmer for 20 minutes.
7. Serve hot.

To make the raita:
1. peel, seed, and slice 1 cucumber into thin small triangle pieces.
2. Empty a 16-ounce container of yogurt into a serving bowl, add 1 teaspoon of salt, 1/8 teaspoon of freshly ground pepper, 1/2 teaspoon of roasted ground cumin seed.
3. Stir and chill. serve as a side with the Fire Soup.

**the noted ingredients are essential to this soup and are most easily found in an ethnic Indian grocer. If you are in Pittsburgh, there is a very helpful store on Craig Street beside Luca Restaurant. Kohli’s Indian Imports – 319 S Craig St, Pittsburgh, 15213 – (412) 621-1800

adapted from:
http://www.indiaexpress.com/cooking/simple_rasam.html