Grilled Cantaloupe Soup

Finally!  We've been shopping for a grill now for about four months, and this weekend we finally bit the bullet and purchased one!  It's a beauty--and of course I've been grilling every single day since then! The best part about grilling is that it's all done outside, which means you don't have to heat up the stove or the oven to make dinner. I haven't dirtied a pot or pan since Saturday, and I think Adrienne would agree that's a major accomplishment when I'm doing the cooking.

On my third day of grilling, I decided it was time to make some soup.  I made cantaloupe soup but you can certainly substitute honeydew, crenshaw, or any other melon that is ripe and delicious where you are.  (I'm not sure if grilling watermelon would work very well due to the high water content, but if anyone tries it, please drop me a line to let me know.)  For those of you who don't have grills--you can still make this soup too. You'll find instructions for a non-grilled version below the main recipe.*

I serve this soup with a dollop of my homemade nonfat Greek-style yogurt** which is unbelievably delicious.  I urge you to try making some of your own (recipe below), but look out---it's addictive!

The versatility of this soup is a definite plus. You can you make it for a first course or in between courses as a palate cleanser. Naturally, it can also work as a light refreshing dessert. What's more,  you can use any leftover salsa to top grilled fish or chicken. Or add salsa and cantaloupe juice to some chilled white wine for a slammin' white sangria.  

Grilled Cantaloupe Soup

with Green Grape, Melon Mint Salsa
Makes 2 servings

1/2 ripe cantaloupe, peeled, seeded and sliced into 1/2 inch half-moons

Basting Sauce:
2 Tbsp brown sugar
1 tsp fresh mint, chopped
zest and juice of 1 lemon

1. Heat grill to medium-high heat. Put melon slices down on grill and baste tops with sugar, mint, lemon mixture and let cook for  about 2 minutes, until melon is very lightly browned.

2. Turn melon, being careful not to break the slices, baste the other side, then let cook for 1-2 minutes. Carefully remove melon from grill and bring any remaining basting liquid along with you.

3. To make the soup, add melon and basting liquid to a blender and puree until smooth. Taste and add more fresh mint if you like. Depending on the sweetness of your melon, you may also add more brown sugar--just remember to let the brown sugar dissolve before adding it to the soup.

4. Let chill in refrigerator for about 2 hours before serving.

5.  Serve in chilled glasses with Greek yogurt** and green grape, melon mint salsa.

Green Grape, Melon Mint Salsa

1/2 cup green grapes, quartered lengthwise
1/2 cup finely diced cantaloupe
2 Tbsp fresh mint, chopped

Combine all ingredients and let sit 5-10 minutes to let brown sugar dissolve. 

*Note: If you don't have a grill or decide that it's just too darned hot to go outside at all, you could skip the grilling of the melon all together. The soup won't have quite the depth of flavor as the grilled version, but it will certainly be delicious all the same.  Just combine all of the ingredients and puree until smooth.

**Greek yogurt is so thick and rich, but it can be expensive. To make your own lowfat Greek-style yogurt, just strain the liquid out of regular nonfat plain yogurt for about 8 hours.  Wrap the yogurt in cheesecloth and sit it in a bowl fitted with a strainer overnight in your refrigerator. In the morning, just discard the drained liquid and in the cheesecloth, you'll have the most luxurious plain yogurt you've ever tasted!

2-Step Avocado Soup

"Hot enough for ya?" Before this week's scattered thunderstorms, Washington DC had reached a sweltering and sticky 99 degrees. Fortunately, that's when we hopped on a plane and headed far south, as in South America! We kissed the hot weather goodbye and landed south of the equator in Buenos Aires, where their winter was just beginning.

We have lots to tell you about the food there, but once we returned to flip-flop season in the States, we decided it probably wouldn't be an ideal time to share that recipe for comforting Argentine stew.

So, instead we're arming you with a soup to help you stay cool. With summer just beginning, the worst is still ahead of us. It won't be long before we'll be doing everything we can to beat the heat, including leaving the stove and oven OFF as much as possible. That's the glory of this decadent, yet relatively healthy recipe. There's absolutely no cooking required! Plus, depending on how thick you make it, it can double as a spread on your sandwiches or tacos!

Btw, we'd normally suggest topping it with a little summer tomato, but considering tomatoes are literally on our $%#@ list these days, we've got a few other garnishes that are perfect stand-ins.

2-Step Avocado Soup
serves 4

3 avocados
3 cups vegetable stock
2 Tbsp lime juice, or to taste
zest of 1 lime
1/4 cup scallions, thinly sliced
1 Tbsp chopped cilantro
pinch of green chili powder (or 1 Tbsp canned chopped green chilis)
salt to taste

Garnish with:
scallions, sliced on bias
cilantro, chopped
plain yogurt

1. Puree avocados, vegetable stock, lime juice, zest, chili powder, and salt until smooth.

2. Garnish and serve immediately*.

*Note: This soup may be made ahead up to two hours. To avoid discoloring just press plastic wrap directly onto the soup, making sure to fully cover the entire top layer.

Print this recipe!

Creamy Sweet Corn Soup

Spring means fresh sweet corn is finally back in season! In cooking lately, I've been trying to highlight the simple flavors of food instead of my usual 25,000 ingredients per recipe, so this soup really exemplifies my attempt at simplicity.

I remember watching John Folse's cooking show on Public Television as a kid and he shared a story about how his grandmother never wasted anything; coercing every drop of flavor out of whatever ingredients she used. My inspiration here was from one of my favorites, Shrimp and Corn Soup, but I wanted to edit things down and make a soup that captured the pure essence of sweet corn. I also lightened up the recipe by using skim milk instead of the heavy cream that usually goes into soups like these. Believe it or not, this didn't really compromise the usual velvety texture as much as you'd think. What's my secret? Pureeing the corn, straining the soup, then letting it simmer for an additional 30 minutes gives it a very satisfying richness--without any added fat!

This recipe involves making a "corn cob stock" instead of using more traditional vegetable or chicken stock. I wanted to squeeze every last kernel (pun intended!) of flavor from the corn cobs instead of just tossing them in the trash. It doesn't take that much extra time or effort and the added step is well worth it. Besides, this stock smells heavenly and shows off the sweet goodness even before adding the corn kernels, so please set aside 30 minutes to make it!

This basic sweet corn soup is perfect as is, but can also be a base for whatever additions you like.

Corn Chowder: add potatoes and bacon
Cajun Corn Soup: add green peppers, celery and sausage
Mexican Corn Soup: cilantro, lime, chicken, tomatoes, green chiles

Adrienne's Dad even suggested topping it with lump crab meat. I could go on and on, but I think you get the idea. Enjoy!

Creamy Sweet Corn Soup
Serves 2-3

2 Tbsp unsalted butter
2 Tbsp olive oil
1/2 yellow onion, chopped
1 clove garlic, minced
1/4 cup all-purpose flour
6 ears fresh sweet corn
4 cups water
2 cups skim milk
salt and pepper

1. Shuck corn and cut kernels from the cobs and set aside cobs and kernels in separate bowls.

2. Saute onion in butter and garlic on low until translucent, about 10 minutes. Add garlic and cook for an additional two minutes. Add flour and stir constantly for about 4 minutes--do not let it brown--then whisk in the water and milk slowly to avoid lumps. Add the corn cobs (but not the kernels) and let simmer for about 30 minutes to get all of the flavor from the cobs.

3. Remove the corn cobs, add in the corn kernels and let simmer for about 10 minutes.

4. Puree the soup with an immersion blender, then strain soup and return to the pot.

5. Add more milk as needed, depending on how thin you like your soup. If you have time, it's best to let the soup simmer for an additional 30 minutes with the lid off.

6. Garnish with your choice of fresh herbs and other accompaniments and serve. (I garnished the soup with a squeeze of fresh lime juice and chives and served it with a side of toasted whole wheat tortilla strips seasoned with chili powder, cumin, paprika and salt.)

Optional Accompaniments:
lime
scallions or chives
cilantro
seasoned and toasted wheat tortilla strips
avocado
sauteed corn
sour cream
cheese

Gouda and Pear Soup

If only the Gracious Bowl had our complete attention for 40-50 hours each week. The month of March flew by with little time for soup and even less time for blogging. We'd been going pretty strong for awhile with pretty regular posts, but then March Madness began... and I'm not talking Carolina hoops here. The past several weeks were mostly a whirlwind of getting up, heading to the office, getting home late, going to bed and getting up to do it all over again. Work started creeping into weekends too--and yes, that's an S for plural. We watched the calendar fly by as a date for soup swap kept being pushed back another week, another week, and yet another. Suddenly spring was here, cherry blossoms were blooming, and tourist season in DC had officially begun. I fear the swap may have be on hold until...October?

I'm not complaining. I'm pleased to have a job that I enjoy in city I love. I know my priorities. It's just draining when it begins to interfere with any and all free time and you start putting the other things you love, like cooking and blogging aside. Needless to say, the last thing I wanted to do at home was get back online after spending my long hours at work planted in front of two monitors. All I wanted to do when I stepped foot in the door was turn into a vegetable for a couple of hours, then go to sleep. .

Lucky for me, overtime at work is not a mainstay. It comes and goes in waves and I can almost always see the horizon in the distance. I'm also fortunate to have an understanding boss who's flexible and encourages a work/life balance.

My segue with all this is... when you know you have a busy week ahead of you, soup is a great option for getting a head start. If you can find an hour or two to make it on Sunday, then you're set for the next few days with a quick lunch or dinner that need only a zap in the microwave. That is, if you don't mind repeating a meal. While some of us can eat the same thing day in and day out for a week, others (ahem, Margaret!) have to be coaxed into eating any leftovers beyond the next day. Whatever your tolerance for a certain dish, you should be sure you try this recipe at least once.

Pear and Gouda Soup
with toasted walnut-cranberry salsa

2 ripe pears, cored, peeled and coarsely chopped
1 1/2 cups vegetable stock
1 tsp minced fresh ginger 1/4 tsp freshly grated nutmeg 2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup milk
4 oz baby Gouda cheese, cut into small pieces (about 3/4 cup)
1/2 cup pure apple juice or sweet white wine
salt and ground white pepper to taste
freshly grated nutmeg for garnish

Walnut-Cranberry Salsa ingredients:
1/2 unpeeled red-skinned pear, cored and julienned
2 tbsp fresh lime juice
2 tbsp minced toasted walnuts
2 tbsp coarsely chopped dried cranberries
dash of freshly grated nutmeg

1. Combine the pears, vegetable stock, ginger, and nutmeg in a large saucepan. Bring to a boil over high heat. Reduce the heat; cover and simmer until the pears are very tender, about 10 minutes. Set aside to cool.

2. While soup is simmering, make the salsa: stir together all the ingredients in a small bowl; set aside.

3. In a separate saucepan, melt the butter over low heat. Add the flour and stir until smooth, about 1 minute. (Do not let it brown.) Remove from the heat. Gradually whisk in the milk. Place the pan back on medium heat and cook, stirring constantly, until the mixture begins to simmer. Reduce the heat to low and stir constantly until thickened, about 4 minutes. Add the cheese and stir until melted, about 1 minute. Remove from the heat.

4. Puree the pear mixture in a blender until smooth. Add to the cheese sauce and stir constantly over low heat until heated through. Gradually stir in the apple juice or wine and continue to heat, but do not let the soup come to a boil. Season to taste.

5. Top each serving with a sprinkling of nutmeg and a mound of salsa. Other garnish options include croutons on the side for dipping or extra-thin slices of gouda (a vegetable peeler works best).

Recipe courtesy of Paulette Mitchell's A Beautiful Bowl of Soup.

Ribolitta with Stuffed Zucchinis

The other weekend I was looking for something hearty, but simple to make. At last year's soup swap, Heather and Lou dazzled us with their tall cylindrical containers of Ribolitta, a filling Italian bean and bread soup. Perhaps I should call it "RiboLEEta" since Lee is Heather's last name! Whatever way you spell it, they were kind enough to attach the recipe in a snazzy little handmade booklet. Not only did I keep (and still use) the container, you better believe I held on to the blue booklet too. It came in handy that Sunday evening and will definitely be used again. This soup was so filling that, as a carnivore, I kept thinking there was meat in it, but it was the beans, bread, and veggies satisfying my appetite. I also used the food processor to pretty much mince the onion, carrots, and celery, which gave the overall texture a bulkier feel as well. The few changes I made are noted in the recipe below, but you can't lose whether you stick to the base recipe or choose to improvise.

So what about that lead photo up there, you ask? Well, we decided to go a little further with the Italian theme by adding an accompaniment of little stuffed zucchinis. They're really like mini zuke sandwiches without bread. This was Margaret's own (slightly healthier) spin on a pan-fried Michael Chiarello recipe she saw for saltimbocca. After she made these a few weeks ago, I'd been on a mission to find a reason to ask her to make them again. The Ribolitta was the perfect excuse. These two dishes hold their own individually, but they also make one perfect meal together.

Ribolitta
Serves 4

2 Tbsp extra virgin olive oil
4 large garlic cloves
1 medium onion, diced (I minced 2)
2 carrots, diced (I minced 4)
2 ribs celery, diced (I minced 4)
2 dried bay leaves
1 (28 oz) can small white beans
6 c chicken or vegetable stock
2 c tomato sauce
2 c stale Italian bread, torn into pieces
(I used fresh sundried tomato bread w/crust)
salt & pepper
1 c parmigiano-reggiano (garnish)

1. At medium heat add oil, garlic, onion, carrots, bay leaves, and celery to the pot. Season with salt and pepper and saute for 5 minutes.

2. Add beans, stock, tomato sauce and bring to boil.

3. Remove lid and stir in bread. Remove bay leaves.

4. Serve in bowls, topped with grated parmigiano-reggiano.

Stuffed Zucchinis
Makes 16; serves 4

4 medium zucchini
8 slices of pancetta, cooked and halved (or use proscuitto, bacon or turkey bacon)
½ cup shredded cheese (ideally a blend of pecorino romano, mozzarella, and fontina)
¼ cup parmigiano reggiano, grated
all-purpose flour for dredging
olive oil
salt and pepper
flat-leaf parsley

1. Cut the zucchini lengthwise into ¼-inch pieces, trimming off the rounded edges. You should have an even number of slices, about 16. Sprinkle the zucchini slices with kosher salt and sit them in a large bowl for about an hour, so all bitterness is drawn out of the zucchini.

2. Rinse the zucchini and dry with a clean towel, then lay out slices on a large sheet pan and sprinkle with olive oil, salt and pepper.

3. Layer half of the zucchini slices with a sprinkling of the cheeses, then cover with a piece of prosciutto, sprinkle with more cheese, then top with the rest of the zucchini slices, making zucchini “sandwiches”.

4. Spoon flour onto a plate and season with salt and pepper, then dip both sides of the zucchini “sandwiches” in the flour, tapping the “sandwiches” to rid of any excess flour. The zucchini should have a fine, even coating of flour.

5. When ready to cook, heat a grill pan or non-stick frying pan and add 1 Tbsp olive oil. Cook the zucchini “sandwiches” just until browned, about 2-3 min. on each side, flipping only once halfway through. Garnish with chopped fresh parsley and serve!

14-Carrot Soup

Want to get something nice for your honey on Valentine's Day, but can't splurge on diamonds or pearls? This 14 carrot soup is a lot less expensive and much more heartfelt. Everyone knows that the best way to your sweetie's heart is through their stomach, so pull up your sleeves, grab an apron and get chopping!

I received Alice Waters' newest book, The Art of Simple Foodfor Christmas this past year (thanks Nick and Debra!) and I've had a hard time putting it down ever since. Waters preaches cooking simply, buying locally, growing our own ingredients whenever possible, and really taking the time to taste and appreciate the food that nourishes our bodies.

The pure, delicate expression of carrot really shines through in this soup without being masked by other flavors, and the recipe can be used as a basic formula for any number of other vegetable soups. With only 6 ingredients (plus s & p), it's a snap to throw together even for the most amateur cook. Not only is it the perfect start to a romantic dinner, but you can do the unexpected and serve it in wine glasses, like we did with these stemless blue flutes!

If carrots aren't your stew, then maybe you'd like to revisit the Chocolate Rose Petal Soup Adrienne made last year for dessert. Locals might see this as an opportunity to indulge in a few extra chocolate bars at ACKC on 14th Street. (Those outside the region can order some of their inventory online, but probably not in time for V-Day).

Whatever you do, I hope this post encourages you to stay in and cook for (or with) your sweetheart. Take some time out together to discover the nuances of the simple things that are so often overlooked and under-appreciated...Your Valentine will be glad you did!

14-Carrot Soup
Serves 4-6

2 Tbsp olive oil
2 Tbsp butter
2 onions, sliced
1 sprig fresh thyme or 1 pinch dried thyme
14 carrots, peeled and sliced (about 6 cups)
6 cups vegetable broth
(I used 6 cups water and 3 vegetable bouillon cubes)
salt and pepper

1. Melt olive oil and butter in a heavy-bottomed pot and add onions and thyme. Cook over medium-low heat for about 10 minutes, until tender and golden.

2. Add carrots and 1/2 tsp salt and 1/4 tsp pepper and continue to cook for about 5 minutes to build flavor.

3. Add broth, bring to a near boil, then reduce to a simmer and cook for about 30 minutes, until carrots are tender.

4. Adjust the seasoning with more salt and pepper to taste and puree.

5. Press through a sieve for an elegant, velevety texture.

Optional garnish:
Créme fraîche
Fresh herbs such as chives, tarragon, or parsley

Recipe adapted from The Art of Simple Foodby Alice Waters

New England vs. Manhattan Clam Chowder

Game on! You shouldn't be surprised to learn we're not really big into football. Each year I try to get excited about watching the "big game" but then it always ends up the same. Every time I look at the roaring TV, the teams just seem to be standing around waiting. Then during halftime one of the Jacksons lip syncs while grabbing their bits. End of story.

So, after tossing $5 (I'll never see again) into the office pool this year, I figured out a better way to get into the game day spirit: pitting two recipes against one another. That's right! New England chowder goes clam to clam with Manhattan, pantry-style!

By pantry-style, I mean you don't have to get up early and hit the water on your Downeaster Alexa or even go to the fish market for that matter. It's relatively convenient and inexpensive. You *might* even already have most of the ingredients. See, here, we used canned clams and bottled juice for the actual chowders. Don't be fooled by the photo. We only added fresh clams in the end as a sort of topper, but that's completely optional and unnecessary.

For the cream-based New England Clam Chowder I referred to The Best Recipe, a collection from the Massachusetts-based Cooks Illustrated. They had a "master" version as well as pantry-style substitutes for those short on time. I also used my own alternatives where I could to try to tone down the decadence a bit. Of course, we took these substitutes and used them for both recipes to play fair. For the tomato-based Manhattan Clam Chowder, I used Tyler Florence's recipe from Eat This Book.I realize this could've given New England an advantage, because Tyler isn't a NYC-native, but rest assured he can definitely hold his own with this chowder thing.

First I started to make the New England clam chowder, fully expecting it would be my personal first place. I mean, c'mon... isn't it the favorite? It showed a solid offense with creamy and clammy full-bodied flavor.

But then as I started making the Manhattan style, I realized competition was fierce. The bright green of the celery kicked things off in another direction right away. Then the heat of the pork added another layer. I figured Louisiana Margaret would like the spicier Andouille sausaged Manhattan version better, but, to my surprise I couldn't stop tasting it myself. The spiciness was perfect and the Andouille just melts in your mouth. These chowders were pretty much head to head for both of us. We might just have to go into overtime or sudden death and make another batch to declare a winner!

So, if you're having a party later today, this is another fun thing to consider doing. Instead of just wings and beer or whatever, think about stacking a few bowls on the counter and having these two pots simmering and ready-to-eat on the stove. The base ingredients are pretty much the same, and you can do all the chopping for both chowders at the beginning, so it's not a lot of extra time and effort. Plus, it'll give those of us not into the game something else to cheer about.

New England Clam Chowder, Pantry-Style
Serves 6

4 (6.5 oz) cans chopped clams, juice drained and reserved*
2 (8 oz) bottles clam juice along with 1 cup of water*
4 slices thick-cut (turkey) bacon, cut into 1/4" pieces
2 Tbsp of extra virgin olive oil
1 large yellow onion, diced
2 Tbsp flour
3 med. waxy red boiling potatoes (1 1/2 lbs), scrubbed & diced
1 large bay leaf
2 sprigs fresh thyme or 1/4 tsp dried thyme
1 cup of light (or heavy) cream
2 Tbsp minced fresh parsley leaves
salt & ground pepper

1. If you choose to use fresh clams instead, see note below. Fry bacon in a stock pot over medium-low heat for about 5-7 minutes. Add onion to bacon and saute until softened. If you use turkey bacon you may need a a bit of extra moisture, so drizzle a little extra virgin olive oil as needed to coat.

2. Add flour; stir until lightly colored, about 1 minute. Gradually whisk in reserved clam broth, clam juice and water (about 4.5 to 5 cups of liquid total).

3. Add potatoes, bay leaf, and thyme; simmer until potatoes are tender, about 10 minutes. Add clam meat, cream, parsley, salt (if necessary) and ground pepper to taste; bring to simmer. Remove from heat and serve.

*If you choose to use fresh clams, select 7 pounds medium sized hard-shell clams, such as cherrystones, washed and scrubbed clean. Any clams more than 3-inches in diameter will deliver an inky-flavored chowder, so try to go smaller than that. Bring clams and 3 cups of water to a boil in large covered soup pot. Steam until clams just start to open, about 3-5 minutes. Discard any clams that do not open. Transfer clams to large bowl; cool slightly. Open clams with a paring knife, holding clams over a bowl to catch any juices. With knife, sever muscle that attaches clam to shell and transfer meat to cutting board. Mince clams; set aside. Pour clam broth into 2-quart Pyrex measuring cup, holding back the last few tablespoons of broth in case of sediment; set clam broth aside (about 5 cups). Rinse and dry kettle; return to burner to fry bacon. Use the reserved clam broth and clam meat as noted in the recipe above. If you use reserved clam broth here, you probably won't need the additional cup of water mentioned in the recipe.

Adapted from The Best Recipe.

Manhattan Clam Chowder, Pantry-Style
Serves 6

4 (6.5 oz) cans of chopped clams, juice drained and reserved**
2 (8 oz) bottles clam juice along with 1 cup water
3 Tbsp extra virgin olive oil (or butter)
1 large yellow onion, roughly chopped
2 celery stalks, roughly chopped
4 garlic cloves, chopped
4 oz Andouille (or chorizo) sausage link, sliced into 1/2" rounds
1 Tbsp flour
8 medium peeled tomatoes (we used canned), pureed in a food processor
1 Tbsp sugar
1 Tbsp red pepper flakes
2 sprigs of fresh thyme or 1/4 tsp dried thyme
1 bunch fresh flat-leaf parsley, chopped
salt and fresh ground pepper to taste
2 waxy red potatoes, scrubbed and cubed
4-5 dry sundried tomatoes (optional)

1. In a large saucepot, heat olive oil over medium heat and toss in the onion, celery, garlic, and sausage; cook 4-5 minutes until the onion is wilted and translucent. Stir in the flour until it blends into a paste.

2. Slowly whisk in the clam broth until smooth. Add tomatoes and sugar and give a good stir. Toss in the pepper flakes, thyme, and parsley. Season with salt and pepper.

3. Add the potatoes, bring to a boil, and boil hard for about 5-10 minutes or until the potatoes start to break down. Then reduce the heat, cover, and simmer for 10-15 minutes. Add clams* and simmer an additional 8 minutes or longer as flavors come together. Season again as needed and serve.

**If you choose to use fresh clams, select about 7 pounds medium sized hard-shell clams, such as cherrystones, washed and scrubbed clean. Toss them in where it says to add clams and simmer for about 8 minutes until clams open. Discard any clams that did not open.

Adapted from Eat This Bookby Tyler Florence.

West African Peanut Soup

Happy Belated National Soup Swap Day! We were delighted to see a record 50 soup swaps are or were scheduled to take place across the country (and one in the UK) this month or next. Be sure to check out Knox's official site www.soupswap.com for full coverage of all the soup swap action! It sounds like everyone enjoyed sharing stories and swapping some delicious soup!

For those of you who'd been asking about our next soup swap, don't worry. Your invitation wasn't lost in the mail, we just decided to postpone ours until next month. We'd both been under the weather and then I was traveling. When we do have our event, you can count on hearing about it here and on soupswap.com.

Plus, it's never too late to host a swap of your own! As Eleanor at Amuse-Bouche points out, a little effort on your part will pay off in a big way by filling your freezer with a wonderful assortment of soups to savor for the months ahead. Go get your soup on!

Even without hosting a swap this week, we still managed to have some soup simmering on the stove. We've been on a mission in the new year to eat healthier foods and cut back on cream, meat, white flour and sugar. I figured it would be a great time to pull out one of my favorite cookbooks, Sundays at Moosewood Restaurantfor a little inspiration. This vegetarian cookbook features recipes from across the globe.

With co-workers from Senegal and the Ivory Coast, I'm always excited to hear about what they're cooking at home. My friend Moustapha mentioned a peanut soup he'd thrown together with fish and chicken, so this West African vegan version seemed like a good bet. I'm a big fan of peanut butter and since peanuts are actually good for you, I couldn't wait to try it. Next time I'll make my own peanut butter, but this time around I used what I had on hand from the store. This all natural version contained only two ingredients: peanuts and salt. The way it should be!

West African Peanut Soup
Serves 6 to 8

2 cups chopped onions
1 Tbsp olive oil
1/8 teaspoon cayenne pepper
1 serrano chili, seeded and minced
1 teaspoon grated peeled fresh ginger root
1 cup peeled and chopped carrots
2 cups peeled and chopped sweet potatoes
4 cups vegetable stock

2 cups canned whole peeled tomatoes or tomato juice
1 cup peanut butter (chunky)*
1 Tbsp sugar (optional)
salt to taste
1 cup chopped scallions
chopped peanuts
hot sauce (optional)

1. Saute the onions in the oil until just translucent. Stir in the cayenne and fresh ginger. Add the carrots and saute a couple more minutes. Mix in the potatoes and stock, bring the soup to a boil, and then simmer for about 15 minutes, until the vegetables are tender.

2. In a blender or food processor, puree the vegetables with the cooking liquid and tomatoes. Return the puree to a soup pot. Stir in the peanut butter until smooth. Taste the soup. Its sweetness will depend upon the sweetness of the carrots and sweet potatoes. If it's not there naturally, add just a little sugar to enhance the other flavors and add salt to taste.

3. Reheat the soup gently, using a heat diffuser if needed to prevent scorching. Add more water, stock, or tomato juice for a thinner soup.

4. Serve topped with plenty of chopped scallions, chopped peanuts and hot sauce to taste.

*Use homemade peanut butter or a store bought brand made only from peanuts and salt; nothing else!

Adapted from Sundays at Moosewood Restaurant

Chicken "Noodle" Soup

Cough...Sniff...Ach-OOO... Yep, the flu that has been going around at work has finally caught up with us. When Adrienne texted me yesterday to say she wasn't feeling well, I was already feeling kinda funky myself. After I got off work, I knew what I had to do. I threw a chicken, some celery, carrots and kale into my shopping basket and headed home. I swirled together a quick chicken stock in one pot, sauteed my veg in another, and in about an hour and a half I had a big steaming bowl of chicken noodle soup ready to eat.

We've replaced most of our white flour pasta reserves with whole wheat pasta. For awhile now I've been getting pasta from Litteri's and this past weekend we drove over to their market with one goal in mind: a couple of their hot and simple meatball subs. We came home with subs, yes, but we also ended up with a big box of goodies including more pasta, wine, cheese, canned tomatoes, anchovy paste, a squeeze bottle of roasted yellow pepper finishing sauce, and more. Definitely check this place out if you're in DC, but beware... you could go as crazy as we did!

Anyway, so, when I was rummaging around in the pantry, I came across these whole wheat pasta shells to use in the soup instead typical noodles. I like shells because they give the soup a satisfying toothy bite plus they're small enough to spoon in one bite with less slurping than traditional noodles.

The upside is that whole wheat pasta is better for you; the downside is that the pasta tends to break up after soaking in the broth for awhile. You could certainly cook the pasta separately and add it to individual bowls to keep it intact, but I just let the pasta do what it was going to do.

There's nothing better than a big steaming bowl of brothy soup on a cold day to warm you down to your toes. And if you're feeling a little under the weather, this traditional chicken soup with a little noodle twist is bound to soothe your aching throat.

Now where'd I put that big box of tissues?

Chicken "Noodle" Soup
Makes 6 servings

8 cups chicken stock (see below for recipe if making your own)
2 lbs chicken breast and leg quarters
1 Tbsp olive oil
1 cup celery, thinly sliced
1 cup carrots, thinly sliced
1 cup onions, small dice
1 cup kale, chopped in short ribbons (I like Dinosaur Kale)
1 cup whole wheat pasta shells (or whatever pasta you like)
salt and pepper to taste hot sauce to taste (optional)

Quick Chicken Stock

2 lbs chicken breast and thighs, skin removed
1 onion, halved
1 carrot
2 stalks celery
4 cloves garlic
2 bay leaves
1/2 tsp black pepper
water to cover, about 8 cups

1. Make a quick chicken stock by adding raw chicken, onion, carrot, celery, bay leaves and pepper to a stock pot and cover with water, about 8 cups. Bring to a near boil then turn down and simmer for an hour. Skim stock of as much fat as possible, then strain stock and reserve chicken pieces. When chicken has cooled, cut into bite-sized pieces and set aside.

2. Alternately, if you are using prepared chicken stock, put raw chicken into the cold stock and bring just to a boil. Cover, turn off heat, and let sit for about ten minutes. Pull out cooked chicken and cut into bite-sized pieces and set aside.

3. While the stock simmers, saute onion, celery, and carrot in olive oil in a dutch oven on low until soft but not browned. Add stock, cooked chicken, kale, pasta and cook for 10 minutes. Season with salt, pepper and hot sauce to taste.

(Spicier) Vegetable Lentil Soup

What are your resolutions in the kitchen for 2008? While we have a goal to make and share more calorie-friendly soups all year long, we've already started a tradition of posting a "healthier" soup every New Year's Day. This makes sense to us since it's that time of year when people start hitting the gym in full-force and resolve to eat better. We've also received a number of emails requesting healthier versions of our soups, so Margaret's also been working on a post with tips on how to cut corners in soup recipes and make them healthier. Look out for that a little later this month.

For now, put on a pot, enjoy your last day out of the office, and delve into this 98-calorie-per-cup soup, adapted from Dr. Michael Roizen's book YOU: On A Diet.He's the guy you may have seen on PBS in his scrubs. The soup is called Spicy Vegetable Lentil Soup, but as I made it, I realized there wasn't going to be any spice to it. Typically, that's fine with me, but when a soup says it's spicy, you expect it to have at least a little zing. The only pepper in it was a red bell, which tends to be the sweeter pepper and the only seasoning mentioned was an optional salt and fresh ground pepper.I thought *maybe* the abundant garlic and the balsamic vinegar might do it, but just not so. This soup seemed to be missing something. So, I decided to make a few minor adjustments that I knew wouldn't really impact calorie intake. Those changes included using a little vegetable stock instead of all water and adding some red chili flakes for some much needed heat and body. What's also nice is that if you like a thicker soup, you can just simmer it down longer and it will end up with more of a chili texture.

You'll make enough to finish out the rest of this week, so pack your lunch tomorrow and take along this guilt-free soup with only 1.6 grams of fat per serving. It's a great way to start recovering from the gluttony of the holidays.

If you're looking for something even more extreme health-wise or something to nurse that hangover from last night's celebration, you could try the Detox Broth from Ultrametabolism. Or, if you're trying to ensure good luck in the coming year, we have a not as healthy, but cheesy and yummy Blue Luck Soup recipe you might want to check out.

Whatever you're eating to kick off 2008, we wish you a healthy, happy, and fun New Year!

(Spicier) Vegetable Lentil Soup
Makes 10 cups

1 tablespoon olive oil
1 medium onion, chopped
1 carrot, chopped
1 red bell pepper, chopped
5 garlic cloves, sliced
2 quarts (8 cups of water), we used 2 cups of vegetable stock and the rest water.
1 cup dried lentils
1 can (28 oz) crushed tomatoes, undrained
2 bay leaves
2 Tbsp balsamic vinegar
1/4-1/2 tsp red chili pepper flakes
salt and fresh ground pepper

1. Heat oil in a large saucepan over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Stir in carrot, bell pepper, and garlic; cook 3 minutes.

2. Add stock and/or water, dried lentils, tomatoes, bay leaves, and vinegar; bring to a boil over high heat. Reduce heat and simmer uncovered 18-20 minutes until the lentils and veggies are tender. If you prefer a heartier texture to your soup, let it simmer for another 20 minutes or so to cook off some of the liquid.

3. Season to taste with the chili pepper flakes and a few pinches of salt and a few twists of fresh ground pepper.

Enhanced recipe from YOU: On a Diet
by Michael F. Roizen, MD & Mehmet C. Oz, M.D.