Baby Artichoke Stew

Baby Artichoke Stew

2 lemons, halved

24 baby artichokes

1 tablespoon kosher salt

1 tablespoons butter

1 tablespoons olive oil

1 bunch spring onions, white and green parts chopped

1 pound sugar peas, shelled

2 pounds asparagus, cut diagonally into 1-inch pieces

½ cup chopped fresh parsley

Freshly grated Parmesan cheese

1.  Bring a large pot of water to a boil. 

2.  Squeeze 1 lemon half into a large bowl of cold water.

3.  Trim off stem and top quarter of each artichoke. 

4.  Using a sharp paring knife, peel off outer green leaves until you reach pale inner leaves. 

5.  Place in lemon water as you finish.

6.  Cut artichokes in half lengthwise. 

7.  Squeeze remaining lemon half into boiling water and add a pinch of salt.

8.  Cook artichokes 10 minutes, until just tender. 

9.  Drain in a colander and dry on paper towels.
10.  Heat butter and oil in a large skillet over medium heat.

11.  Add onions and cook, stirring, until softened, 3 to 5 minutes.

12.  Add artichokes and cook 2 minutes. 

13.  Add peas, asparagus, 3 tablespoons water, and salt to taste. 

14.  Simmer, stirring, until just cooked through, about 5 minutes.

15.  Add parsley and cook 1 minute. 

16. Sprinkle with Parmesan cheese.

Chickpea and Greens Curry Soup

Chickpea and Greens Curry Soup

1 tablespoon olive oil

1 teaspoon curry powder

1 teaspoon ground cinnamon       

1 teaspoon ground turmeric

½ teaspoon chili powder

1/4 teaspoon ground nutmeg

1 large onion, finely chopped

1 carrot, chopped

2 cups chopped fresh spinach or beet greens 

2 cups chickpeas, cooked

1 medium tomato, chopped

4 cups vegetable broth

2 cups coconut milk

¼ cup cilantro, finely chopped

1.  Heat oil in a saucepan over medium-high heat.

2.  Add curry powder, cinnamon, turmeric, chili powder, nutmeg, and onion, and gently stir.

3.  Add carrot and spinach, and cook, stirring occasionally, for 2 minutes.

4.  Stir in chickpeas, tomato, broth, and coconut milk.

5.  Reduce heat to medium-low, and simmer for 1 hour, skimming as necessary.

6.  Add cilantro for garnish.

Curried Red Lentil & Swiss Chard Stew with Garbanzo Beans

Curried Red Lentil & Swiss Chard Stew with Garbanzo Beans

2 tablespoons olive oil
1 large onion, thinly sliced
1 tablespoon curry powder

½ teaspoon cayenne pepper
6 cups vegetable broth
12 cups Swiss chard, coarsely chopped

1 cup asparagus, chopped
2 cups red lentils
2 cups garbanzo beans, cooked
Plain yogurt

1.  Heat oil in a heavy large saucepan over medium-high heat.

2.  Add onion; sauté until golden, about 13 minutes. 

3.  Mix in curry and cayenne.

4.  Add broth and chard. 

5.  Increase heat; bring to boil.

6.  Add asparagus, lentils, and garbanzos; reduce heat to medium.
7.  Cover; simmer until lentils are tender, stirring twice, about 10 minutes.

8.  Divide stew among bowls. 
9.  Top with yogurt.

Potato and Cheddar-Cheese Soup

Potato and Cheddar Cheese Soup

2 tablespoons of olive oil

1 large onion, chopped 

6 baking potatoes, cut into 1-inch cubes

5 cups vegetable broth

1 teaspoon salt

1 teaspoon of smoked paprika

1 1/2 cups smoked cheddar, grated 

1/4 cup chopped chives

1. In a large saucepan over moderately low heat, add the onion and cook, stirring occasionally, until 

    translucent, about 5 minutes. 

2. Stir in the potatoes, broth, salt, and paprika and bring to a boil. 

3. Reduce the heat and simmer, covered, stirring occasionally, until the potatoes are tender, 15 to 20 

    minutes.
4. Remove half the soup from the pan and puree in a food processor. 

5. Alternatively, mash some of the potatoes with a potato masher. 

6. Return the puree to the pan. 

7. Over low heat, add the cheese and stir until melted. 

8. Remove the pan from the heat. 

9. Taste the soup and add more salt if needed. 

10. Serve the soup topped with chives.

Mediterranean Eggplant and Fennel Stew

Mediterranean Eggplant and Fennel Stew

1 bulb fresh fennel, cut into 1/4-inch slices, reserve fonds for garnish

1 tablespoon olive oil

1 large onion, chopped 

2 teaspoon minced garlic

4 tomatoes, diced 

2 cups vegetable broth

2 medium-sized eggplants, cut into 1-inch cubes 

1/3 cup pitted, chopped kalamata olives

1/4 teaspoon ground cinnamon

1 teaspoon of basil

1 bay leaf

2 tablespoons capers

2 teaspoon balsamic vinegar

1. Heat oil in 6-quart Dutch oven over medium-high heat. 

2. Add onion and garlic, and cook 3 to 5 minutes, or until onion is lightly browned, stirring often. 

3. Add fennel, tomatoes, broth, eggplant, olives, cinnamon, basil, and bay leaf.

4. Bring mixture to a boil. 

5. Reduce heat to medium-low, cover and cook 15 minutes, or until eggplant and fennel are tender, stirring occasionally. 

6. Remove bay leaf. 

7. Submerge immersion blender deep into the mixture to avoid splattering, and purée just enough to thicken the stew. 

8. Stir in capers and vinegar. 

9. Sprinkle with fennel fronds, and serve.

Winter Squash and Wild Mushroom Soup

Winter Squash and Wild Mushroom Soup

8 cups vegetable broth

1 ounce dried morel mushrooms

1 cups peeled and diced butternut squash

1 bay leaves

1 teaspoon sage

1 tablespoon olive oil

1 cups sliced red onion

1 pounds assorted wild mushrooms, tough stems removed, cleaned, and slice

1 tablespoon of tamari

Kosher salt and freshly ground pepper

½ cup chopped flat-leaf parsley

2/3 cup grated parmesan cheese, optional

1.  Heat broth in a large stockpot. 

2.  Place the dried mushrooms in a small bowl; pour 1 cup hot broth over mushrooms; let soak 20 

     minutes.

3.  Strain through a coffee filter or paper towel. 

4.  Add mushroom liquid to the broth. 

5.  Rinse mushrooms and dice; set aside.

6.  Add squash, bay leaf, and sage to the broth. 

7.  Bring to a boil; reduce heat and let simmer.
8.  Meanwhile, heat oil in a large skillet over medium heat. 

9.  Sauté onions 5 to 8 minutes, until soft.

10.  Add all mushrooms and sauté until soft and lightly browned, about 10 minutes, adding a little

      broth if they become too dry. 

11.  Transfer to stockpot.

12.  Add tamari and season to taste with salt and pepper. 

13.  Stir in parsley.

14.  Ladle soup into bowls and top with Parmesan.

Country Style Potato Leek Soup

      Country Style Potato Leek Soup

6 tablespoons unsalted butter

5 pounds leeks, chopped 1 inch sections

1 tablespoon flour

6 cups vegetable stock

1 bay leaf 1 teaspoon thyme dash cayenne

1 3/4 pounds medium red potatoes, cut into 3/4-inch dice

salt and black pepper

1. Heat butter in Dutch oven over medium-low heat until foaming; stir in leeks, increase heat to 

    medium, cover and cook, stirring occasionally, until leeks are tender but not mushy, 15 to 20 

    minutes; do not brown. 

2. Sprinkle flour over leeks and stir to coat evenly ; cook until flour dissolves, about 2 minutes. 

3. Increase heat to high; whisking constantly, gradually add stock. 

4. Add bay leaf, thyme, cayenne, and potatoes; cover and bring to boil. 

5. Reduce heat to medium-low and simmer, covered, until potatoes are almost tender, 5 to 7 minutes. 6. Remove pot from heat and let stand until potatoes are tender and flavors meld, 10 to 15 minutes. 

7. Discard bay leaf, season with salt and pepper; serve immediately.

Casablanca Carrot Soup

Casablanca Carrot Soup

2 tablespoons olive oil

1 pounds carrots, cut into 1/8-inch rounds

2 green onions, minced 

1 clove garlic, minced 

½ teaspoon ground cinnamon

½ teaspoon ground turmeric

½ teaspoon  ground cumin

½ teaspoon allspice

½ teaspoon ground ginger

¼ teaspoon red pepper flakes

5 cups vegetable broth

2 cups carrot juice

1 cup cooked brown rice

¼ cup chopped fresh mint

1 tablespoon lemon juice

1 teaspoon lemon zest

Sliced almonds and mint sprigs for garnish, optional

1. Heat oil in large pot over medium-high heat. 
2. Add carrots, onions, garlic, cinnamon, turmeric, cumin, allspice, ginger, and red pepper flakes; sauté 3 minutes. 
3. Add broth, and bring to a boil. 
4. Reduce heat to medium-low, cover, and simmer 30 to 35 minutes, until carrots are very tender.
5. Purée carrot mixture with carrot juice, rice, and mint in a food processor until smooth. 
6. Stir in lemon juice and zest. 
7. Return to pot to warm, if necessary. 
8. Serve hot or chilled, garnished with almonds and mint.

Smoky Black Bean Stew

Smoky Black Bean Stew

1 pound dried black beans

6 cups vegetable broth

1 dried chipotle chile, diced

1 teaspoon smoked paprika

1 teaspoon of oregano

1 teaspoon of thyme

1 teaspoon of cumin

1 cup onions, chopped

4 cloves garlic, thinly sliced

1 bay leaf

Salt and freshly ground black pepper

2 cups tomatoes, diced

1 cup red pepper, diced

juice of 1 lime

Garnishes: Crema Mexicana, sour cream, green onions, cilantro, cotija cheese, lime wedges

1. Heat the oven to 325 degrees.

2. In a heavy oven-proof pot over medium heat, bring the black beans, water, chiles, paprika, oregano, thyme, cumin, onions, garlic, and bay leaf to a simmer.

3. Cover tightly and transfer to the oven.

4. Cook for 1 hour, then add 1 teaspoon salt, tomatoes, and red pepper, and black pepper; stir to combine.

5. Re-cover the pot and return to the oven to cook until the beans are tender and creamy, another 30 to 45 minutes.

6. Puree 1 cup of the beans in a food processor and return them to the pot.

8. Add lime juice and heat just until the beans have thickened. (The dish can be prepared to this point several days in advance and refrigerated, tightly sealed.)

9. When ready to serve, bring the beans back to a simmer.

10. Add a little more broth, if they are too thick.

11. Taste and correct seasoning with salt and pepper.

12. Ladle the beans into warmed serving bowls and garnish with as many or as little garnishes as you would like. Serve immediately.

Roasted Shallot and Walnut Soup

Roasted Shallot and Walnut Soup

1 pound shallots, peeled

2 cloves garlic, peeled

1 tablespoon walnut oil

1 teaspoon fresh thyme

3 cup vegetable stock

6 tablespoon chopped toasted walnuts

½ cup evaporated milk

Salt & pepper

Fresh thyme leaves for garnish

Freshly grated Parmesan cheese

1.  Preheat oven to 450 F. In a large bowl, toss shallots and garlic with walnut oil.

2.  Transfer to a baking dish large enough to hold shallots and garlic in a single layer.

3.  Sprinkle with thyme and roast for 25 to 30 minutes, stirring occasionally, until vegetables are

     tender and somewhat browned.

4.  In a large pot, combine roasted shallots and garlic with vegetable stock.

5.  Bring to a boil, then reduce heat and simmer until shallots and garlic are very soft, about 20

     minutes.

6.  Turn off the heat and let cool somewhat. 

7.  In a food processor, puree soup and walnuts; return to pot.

8.  Add evaporated milk, if desired, and salt and pepper to taste. Reheat gently.

9.  Top each serving with a sprigs of fresh thyme and Parmesan cheese.

Red Lentil and Rice Soup

Red Lentil and Rice Soup

3 tablespoons olive oil, plus more for drizzling

2 cups chopped onion

4 cloves garlic, chopped

4 carrots, chopped

2 tablespoons ginger, minced

2 teaspoons ground cumin

1 teaspoon of cinnamon

1 teaspoon of cayenne

3 cups dried red lentils

14 cups vegetable broth

2 cups tomatoes, chopped

3 cups cooked brown rice
2 cups spinach, chopped

Kosher salt and freshly ground pepper

1.  Heat the oil in a large, heavy saucepan over medium heat. 

2.  Sauté onion 5 minutes, until soft.

3.  Add garlic, carrots, ginger, cumin, cinnamon, and cayenne; sauté 2 minutes. 

4.  Add lentils and broth.

5.  Bring to a boil. 

6.  Reduce heat and simmer until lentils are just tender about 20 minutes.

7.  Add tomatoes, rice, and spinach; simmer 5 minutes. 

8.  Remove about a quarter of the soup (about 4 cups) and puree in a blender.

9.  Return to pot and stir. 

10. Season to taste with salt and pepper. 

11. Drizzle with a little oil before serving.

Portuguese Kale Soup

Portuguese Kale Soup

1 cup dried white beans

5 cups vegetable stock

4 whole garlic cloves, peeled

4 bay leaves

6 tablespoons olive oil

1 teaspoon ground fennel seed

2 teaspoons smoked paprika

2 garlic clove, minced 

3 cups chopped onion

2 cups potato, chopped

2 small carrots, chopped

2 small parsnips, chopped

3 cups tomatoes, chopped 

12 cups vegetable stock

4 bay leaves

2 tablespoons chopped fresh oregano 

1 cup sundried tomatoes

8 cups loosely packed chopped kale

pinch of saffron (optional)

salt and freshly ground black pepper to taste

1.  Cook the beans in the stock with the whole garlic cloves and 2 bay leaves. 

2.  The beans should be tender in 1½ to 2 hours.

3.  Heat the olive oil in a soup pot, adding the fennel seed, smoked paprika, and garlic. 

4.  Sauté for1 minute, then add the onion, and sauté for 2 minutes.

5.  Add the potato, carrot, and parsnip. 

6.  Sauté an additional minute before adding the chopped tomatoes, vegetable stock, 2 bay leaves, 

     and oregano. 

7.  Simmer for 10 more minutes.

8.  Dry-packed tomatoes should be soaked in boiling water for 2 minutes, then drained.

5.  Chop the dried tomatoes coarsely and add, with the kale and the drained cooked beans, to the

     ingredients in the soup pot.

6.  Simmer for about 10 minutes, until the vegetables are tender and the flavors have mingled.

7.  Add the saffron, if desired, and salt and pepper to taste.