Spring Vegetable Soup

This recipe from the NYTimes is super simple. You can use any of your favorite seasonal green vegetables to give it that spring palette. The leeks give a little boost of "spring cleaning" while the red chard packs it with vitamin A & potassium. Shreds of prosciutto balance this green nutrition, phew.  Use your leftover mint for a mojito! The writer also suggests poaching an egg in the soup on day 2. 

For the full article, go to :

http://bitten.blogs.nytimes.com/2009/03/13/improvising-a-spring-soup/

You need not (and may not want to) use all the vegetables below at once; try mixing and matching. All measurements approximate.

Ingredients

• Handful of chopped leeks
• Several torn slices of prosciutto
• A few tablespoons of olive oil
• 6 cups chicken stock, plus additional water or stock as needed
• 1 cup peeled, blanched fava beans
• 1 cup shelled peas
• 1 cup chopped spinach
• 1 cup chard
• 1 cup asparagus
• 8 cut-up steamed artichoke hearts
• Chopped mint leaves (for garnish)

Method

• Using a big, deep pot, saute a handful of the chopped leeks and torn prosciutto slices in olive oil. After a few minutes, pour in the chicken stock and bring to a boil. Mix in the the rest of the ingredients. Simmer soup for a few minutes, then sprinkle with salt and pepper, drizzle with olive oil and top with the chopped mint leaves. Serve with crusty bread and a hunk of English cheddar.

Brazilian Fisherman's Stew

During my second pregnancy we were out to dinner with friends at a local (stand-by) restaurant called Les Enfants Terribles.   We have liked this restaurant ever since it opened.  The food is consistently good and you can always get a table. I wanted something spicy because I was trying to induce labor, so I ordered this dish. It was amazing. So many good flavors in one simple bowl. 

Below is my take on the recipe based on what the stew tasted like that evening.

Serves 3 people.

2 red peppers - rough chop
2 green peppers - rough chop
2 poblano peppers - rough chop
1 white onion - rough chop
1 tablespoon of ginger - minced
Half a bunch of cilantro - washed and dried
(If you want it really spicy you can add half a teaspoon of red pepper flakes)
Juice of 2 limes
whatever type of white fish you are in the mood for - i usually use grouper but
you can add shrimp, mussels or a combination.
1 can of light coconut milk (or regular if you dont mind the fat)
1 cup of fish stock or vegetable broth or chicken broth
coconut flakes - you can toast these to bring out more flavor

Start your rice. I usually go with a black sticky rice or brown rice.

Chop the first 5 ingredients and sauté in oil over medium heat - can
be olive, sunflower, safflower, vegetable oil - whatever - for about
10 minutes / 15 minutes - you dont want them to caramelize, just to
sweat and become soft.

Transfer them to the food processor along with the half bunch of
cilantro and the coconut milk or broth (depending on the size of your
food processor, you might have to do this step twice. Blend for a few
minutes.

Then return to the pot on medium for about 10 more minutes and add
remaining broth and stir.

At this point you can juice the limes and marinate the fish in the lime juice.

After 10 minutes add the fish with the lime juice.

Serve over rice and garnish with the toasted coconut.

Cauliflower and Leek Soup with Sea Scallop and Caviar

One of my favorite cookbooks is called Chefs of the Times. 

The book is a collection of over 200 recipes (and reflections) from some of America's most creative chefs. It came out in 2001 and Dan bought it for me shortly thereafter.  I choose recipes from this book for most of our dinner parties. They are always a big hit!

The Cauliflower Soup recipe is courtesy of Alfred Portale (Chef and Owner of Gotham Bar and Grill). Here is what they have to say about Alfred Portale on Wikipedia. 

And here is a link to the recipe. 

Enjoy!

Looking forward to your soup tomorrow, Jules! 

Spicy Coconut Chicken

We loved your coconut chicken soup last week Klaudia. Will you please share the recipe?  Well,,, as soon as I figure out how to post them. ;-)