For Halloween: Roasted Garlic Soup

View and print this recipe here!

The air is crisp and the pumpkins are aplenty and that can mean only one thing. Halloween is drawing near and so, too, are the ghouls, goblins, and vampires. Instead of whittling your wooden spoon into a sharp stake we thought we'd arm you with a more passive and delicious defense.

We spent a rainy Saturday evening roasting, peeling, and ultimately consuming a nice heap of garlic with friends. This soup is the perfect way to set the stage for a night by the flickering jack-o-lantern watching vampire movies. With Halloween falling on a Friday night this year, you'll even have the weekend to recover and get the garlic out of your system.

With its creamy texture, nutty flavor and mild sweetness, this soup was a knockout... in more ways than one! If you spend Saturday enjoying this dish, you'll spend your Sunday encased in an invisible force field (aka the funk of 40,000 years if you will). This is something only secured with every one's favorite bulbous and stinking rose. But it's worth it. Besides, the beauty of garlic is that as long as everyone in your household or at your gathering has some none of you will notice that pungent Pigpen-esque cloud billowing around you the next day. You'll all be happily oblivious. Strangers on the street, however, might not be so lucky.

Keeping this in mind, it's obviously not a soup to serve the day before--say--a job interview, a big date, or that all-important meeting. While garlic is associated with great health benefits like lowering blood pressure and cholesterol; fortifying your immune system; preventing blood clots, strokes and cancer; and fending off fangsters and creatures of the night (including mosquitoes!)--it's still best in moderation. (Its anticoagulant or powerful blood-thinning properties being one reason). We'd suggest it as a first course or on the side of other main dishes.

Either way, once you have a bowl of this in your hand you'll be ready for anything. So sink your teeth into a good vampire flick. We tend to like our vampire movies creepy more than campy, but we can personally vouch for these: Interview with a Vampire, 30 Days of Night, and Lost Boys. For other options be sure to check out this vampire movie countdown.

View and print this recipe here!

Roasted Tomatillo Gazpacho

It's hard to believe September is already knocking at the door, isn't it? It seems like only yesterday we were enjoying Memorial Day in Argentina. But sure enough, kids are back in school, US Open tennis is in full swing, and the countdown to November's election has officially begun. With the final days of summer ticking away we couldn't help but take what's probably the last opportunity of the season to make ourselves a little gazpacho.

Tomatillos are the perfect, little (wrapped) package to pick up at your farmers market this Sunday or next. Gazpacho is a perfect way to highlight all of the fresh summer produce peaking right now, including ripe and deliciously flavorful tomatoes from your backyard or local farm. Remember that your soup is only going to be as good as the ingredients that go in it!

For those of you new to the tomatillo, it's in the same family as the tomato, yes, but not the same genus. They're smaller and the taste is like... a cross between a tomato and a tart kiwi or maybe even a lemon. When picking your tomatillos, make sure they are bright green (not yellow), firm, and well attached to their dry, paper-like husks. If you want to wait a few days to make your soup, you can store your tomatillos in a paper bag.

Our recipe is a breeze; nothing labor intensive for you this Labor Day. Kick back and give an official "adios" to those beautiful 90 degree afternoons by adding a little something different to your old gazpacho!  We like to make a toast and serve ours in a pitcher with oversized shot glasses around here. Sure there's zing from the tomatillos, but we've got a hint of dry sherry in there as well!

Roasted Tomatillo Gazpacho
Print this recipe
Serves 4

2 cups (or about 15) tomatillos, unhusked and halved
2 cups (or about 6) sweet peppers (we used an assortment)
4 cups (or about 5 medium) really good ripe unpeeled tomatoes (we used an assortment)
3 scallions, chopped
1/2 red onion, diced
3/4 cucumber, peeled and chopped
1/2 bunch chopped parsley
4-5 thin slices of bread, sans crust (we used 5 dinner-sized potato rolls)
2 Tbsp extra virgin olive oil
2 Tbsp zinfandel wine vinegar (or red wine vinegar)
1 Tbsp dry sherry
1 tsp kosher salt
15 twists fresh ground black pepper

Garnish:
1 c of minced tomatoes, assorted colors
1/4 cucumber, peeled, seeded and minced
1 Tbsp red onion, minced
2 Tbsp sweet pepper, minced
1 Tbsp green scallion tops, thinly sliced
1 Tbsp parsley, chopped
salt and pepper to taste
drizzle of olive oil and red wine vinegar

1. Turn on broiler. Take the unhusked, halved tomatillos and toss them with extra virgin olive oil, salt and pepper. Place them on a sheet pan and roast them under the broiler for about 16 minutes and let cool.


2. Roughly chop tomatoes, peppers, scallions, cucumber, parsley, and red onion. Run water over bread enough to soften but not to the point of disintegration, then gently squeeze out the excess water.

3. Put vegetables and bread in blender or food processor and puree until smooth. You may have to puree in batches. If so, once you've poured all the puree into a large bowl, stir in vinegar, sherry, olive oil, salt, and 15 twists of ground pepper.

If you prefer a chunkier gazpacho you can skip Step 4 and serve it in bowls topped with garnish.

4. For a more drink-friendly gazpacho: strain the soup, pressing to make sure you get all of the liquid out of the vegetables. Taste and adjust seasoning as necessary. Top with minced vegetable garnish and serve. You can chill the soup first if you like, but we prefer ours just like we like our heirloom tomatoes--at room-temp!

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 light brown sugar
1 tsp fresh mint, chopped
zest and juice of 1 lemon

1. Heat grill to medium-high. Place melon slices on grill and baste tops with sugar, mint, lemon mixture and 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 inside 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. Chill in refrigerator for about 2 hours. 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

1 Tbsp light brown sugar

Combine all ingredients and let the mixture sit 5-10 minutes until brown sugar dissolves.

*Note: If you don't have a grill or decide that it's just too darned hot to go outside, you can skip grilling the melon all together. The soup won't have quite the depth of flavor, but will certainly still be delicious. Just combine the cantaloupe with the basting mixture, puree until smooth, and top with yogurt and salsa.

**Greek yogurt is thick and rich which means it can also be expensive. To make your own low fat 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, discard the drained liquid and in the cheesecloth you'll find the most luxurious plain yogurt you've ever tasted!

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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.

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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

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

Click here to print this recipe!

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

(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.

Chestnut Soup

"Chestnuts roasting on on open fire. Jack Frost nipping at your nose..." Well, not quite. It's hovering around 50 degrees today in DC, but we do have had some chestnuts roasting in a hot oven! Whatever the temperature, put on some Nat King Cole and try this ultra velvety soup. It's a perfect starter to Christmas dinner or a great idea with those leftover chestnuts from your holiday party.

A few weeks ago, we'd tossed around the idea of this soup after one of Margaret's customers came in looking for chestnuts. What sealed the deal, though, was the chestnut pasta in Thomas Keller's French Laundry. It was the perfect inspiration, especially with regard to ingredients.

There are obvious pros and cons to roasting and peeling the chestnuts yourself. The benefits are the extra hint of flavor and the chance to become intimately familiar with the main ingredient. You'll find that in its solid, peeled state it's similar in texture and flavor to yuca or a plantain. This makes sense as it's often used in soups, stews, and stuffings. It contains more starch and less oil than most nuts, so it's often treated as a vegetable. The drawbacks to roasting and peeling yourself is that after about 15 minutes, your nails will start telling you it's a little labor-intensive. You also can't really delegate it off to your kids as "fun time in the kitchen" (unless you have a pair of these peeling gloves), because your best bet is to peel while they're still hot or warm. There were two of us and it took about 15 minutes. If you don't have the ambition or patience to do it yourself, no need for self-loathing. Just find a jar at Williams Sonoma, Whole Foods, or your favorite gourmet grocer. It will make this soup a cinch and then you can spend time and energy on holiday dishes like the roast beast!

We'd originally set out to use a bit of cream and mascarpone like Keller does in the sauce on his chestnut-stuffed agnolotti, but then decided it was excessive for a soup. Chestnuts have a very delicate, sweet flavor and we feared these two things might overwhelm the star ingredient. Not to mention, chestnuts are so creamy on their own, why add the extra fat and calories.

But, on that note, WHATEVER YOU DO, DON'T OVERLOOK THE FONTINA. We used Fontina Val d'Aosta, a nutty and earthy cow's milk cheese that compliments the soup very well. We suggest sprinkling some on each serving and maybe leaving extra out out on the table for people to supplement as they wish.

I wasn't crazy about a drizzle of white truffle oil at the end, but my palate probably isn't as advanced as Margaret's. She thought it was interesting and added a little earthiness. My bowl was sans truffle oil. If you have some on hand you might as well try it on a serving to see if you like it, but it's definitely not necessary.

Side note: We've been on a homemade gnocchi kick for the past few weeks and chestnut fontina gnocchi is definitely on the to-do list now!

Chestnut Soup
Makes about 4 cups

2 lbs of whole chestnuts (or 2-1/2 cups, roasted and peeled)
2 Tbsp extra virgin olive oil
1 Tbsp butter
1 medium yellow onion, diced
2 cloves garlic, minced
1/2 to 1 cup celery root, peeled and diced
1 cup Yukon gold potatoes,
diced bay leaf
5-6 cups vegetable stock
fontina cheese, applied liberally
(we used Fontina Val d'Aosta)

Other optional garnishes:
white truffle oil
green onions
sauteed bacon
sauteed mushrooms
reserved sauteed chestnuts, chopped or sliced

1. If you already have roasted and peeled chestnuts, skip to Step 3. Preheat oven to 375 degrees. Take chestnuts and, using a paring knife, score them with an X or horizontally on both sides. Place them on a baking sheet, drizzle with 1/2 Tbsp olive oil and massage until covered. Roast in oven until skins start to crack open, about 15 minutes.

2. Once chestnut skins start to crack open, remove them from the oven and start to peel of the skins while they're still warm, ending up with about 2-1/2 cups. Optional: set aside 4 of them for garnish.

3. Using a stock pot, melt butter and a 1 Tbsp olive oil over medium heat. Add onion and saute until translucent. Then add garlic and saute for about 2-3 more minutes. Add 4 cups of stock, 1/2 cup of celery root, potato, chestnuts, and bay leaf. Simmer for about 20 minutes, tasting and stirring occasionally as you go. Add 1/2 cup more celery root as needed, being careful not to overwhelm the flavor of the chestnuts.

4. Using a food processor or an immersion blender, puree in batches or blend the soup until smooth. Add 1 or 2 additional cups of stock as needed while pureeing. Then using a ladle or spoon, push puree through a sieve into another pot. Repeat this last step a time or two to maximize the velvety smooth texture.

5. Ladle into bowls and garnish liberally with fontina cheese and a couple of the reserved chestnuts.

Inspired by Thomas Keller's Chestnut Agnolotti.

Cream of Arugula Soup

Arugula is an uber-food in my book and I've been wanting to put it in a soup for a long time. I'd take it over broccoli (Margaret's declared superfood) ANY day. After all, arugula's got a lot of things going for it like being aromatic, healthy and filling. When was the last time you had a leafy green that was truly rich and FILLING?

No, spanakopita doesn't count, but nice try!

For the diet-conscious, arugula's packed full of beta-carotene and things called glucosinolates, which promote the body's natural detox process. It's also an excellent source of Vitamins A, C, and K. A little clickity-clack on the Internet and I learned some study found that people who consumed approximately 250mcg/day of vitamin K had a 35% lower risk of hip fractures compared to those who consumed just 50mcg/day. None of us are getting any younger folks. Make arugula your BFF today.

Oh yeah...and get this! Arugula--alternately known as "rocket"--is documented as one of the first aphrodisiacs and was used as such among the Romans and Egyptians. Who doesn't love a little historical background to their favorite foods? We sure do.

BUT I don't love arugula because it's my secret ingredient of seduction or because I'm worried about having a hip replacement (yet). Although, Cindy--if you're reading this--you might want to add a little extra to your grocery list. (She took a side-splitting little spill a short while back apparently).

I love arugula and try to justify buying a bunch of it each week because of its distinctly peppery bite. I love it with pears and walnuts. I love it with a little course salt and goat cheese. I love it with smoky things like oysters or pancetta. I love it on an "upgraded" BLT sandwich. And I love it with nothing but a little olive oil and vinegar dressing. Yep, it even stands its ground all by itself, which totally trumps spinach and all its glory, in my humble opinion. And iceberg lettuce. Well, that stuff should just be ashamed of itself.

Whenever I stop on the street to check out a restaurant's menu, there are a few key words I always find myself looking for and "arugula" is one of them. I can't say that about the mysterious "salad wedge" you sometimes see. I learned a hard lesson about that thing some years ago. I discovered it's a half a hunk of tasteless, watery iceberg drizzled with blue cheese or ranch. Some people love it and they can call me a snoot, but if you take it from me, just skip salad all together before ever bothering to order that thing.

For menus at home, we try to work with greens that pack a bit more punch. We'll walk up to the Bloomingdale Farmers Market on Sundays and grab (at least) half a pound of organic arugula from the nice folks at Truck Patch Farms who drive down from Maryland. Half a pound is $4; a whole pound is $8; and you can rest assured it all goes to the farm. They often sell two kinds. One's a bit spicier than the other and my rule is to get the spicier one. Just ask and they're more than happy to explain the difference. Truck Patch also sells free-range pork if you're looking to top your cream of arugula soup with a little something extra.

Now that the Bloomingdale Market has officially closed for the season, I'll have to wait until spring to get my arugula fix there. In the interim, I'll brave the crowds at the Dupont Circle or Eastern Markets. Maybe next year I'll even try to grow my own.

Wherever you get your arugula, here are a few tips. Be sure to use it within a few days and store it in a plastic bag in your fridge's crisper drawer. It's imperative you take the time to rinse the leaves really well to remove sand and grit. No one wants that in their meal. Then try it in a soup like this one!

Cream of Arugula Soup
Serves 2-4

2 Tbsp salted butter
2 medium red onions (or 1 large), finely chopped
3 celery stalks, finely chopped
2 whole garlic cloves
4 c vegetable stock
1 lb arugula, rinsed well with stems removed
1/2 c cream
salt and pepper to taste

1. Melt butter in a stockpot over medium heat. Add red onions, celery, and garlic. Simmer until vegetables are soft, about 15 minutes

2. Add vegetable stock and arugula leaves. Bring pot to a boil, partially cover, and heat until arugula is wilted, about 10 minutes.

3. Add cream. Puree soup to desired consistency using an immersion blender or do so in batches with a food processor and then pour it back into the stockpot. Season to taste with salt and fresh ground pepper.

Optional: Serve garnished with a little arugula leaf, a sprinkle of goat cheese, or some pancetta.

Roasted Pumpkin Soup

Well, folks... the kitchen is officially broken in. With the onset of fall, we've been doing lots of cooking with the bounty of rustic, autumnal produce stockpiled for the season. We're talking root vegetables, gourds, apples and pumpkins. Here's a quick peek at what else we've been making besides pumpkin soup.

Chicken over butternut squash risotto



Scallops over lambs lettuce, goat cheese, and roasted beets with a walnut vinaigrette



Homemade sweet potato gnocchi, criminis, and fava beans in a sage cream sauce




Chocolate croissant bread pudding...



...and pumpkin soup! People always seem daunted by working with pumpkins because of the skin and seeds. What they don't realize is that "skinning" a pumpkin is actually just like peeling any other vegetable. For this soup, I skinned a medium-sized pumpkin with a vegetable peeler and threw the whole thing in the oven for a little less than an hour and went to read the paper. It's not as easy as using canned pumpkin, but I wouldn't call it labor intensive either. Why not give it a try while pumpkins are on sale.

Roasted Pumpkin Soup
Serves 2-3

2 Tbsp butter or olive oil*
1-2lb pumpkin, skinned and seeds removed (or 1 can 15 oz. pumpkin puree)
1 large sweet onion, finely chopped
4 carrots, finely chopped
3 Tbsp honey
1/3 c light cream
4 c vegetable stock
1/4 to 1/3 c brown sugar
salt and pepper
cinnamon
nutmeg

1. Preheat oven to 400 degrees. Rinse pumpkin and skin using a vegetable peeler. Poke a few holes in its flesh using a knife or fork. Place whole pumpkin on a small baking sheet lined with aluminum foil. Massage with olive oil, salt, pepper and bake for about an hour until soft, checking once or twice to drizzle more oil as needed to prevent it from drying out.

2. Melt butter or olive oil in stockpot over medium-high heat. *Instead of butter or oil, I actually used reserved grease from three sweet Italian sausages I'd prepared earlier in the day. Add onions and carrots. Toss occasionally until they start to caramelize. In the meantime, remove pumpkin from oven, cut open, and scoop out seeds. Discard seeds, top and bottom.

3. Roughly cut up the pumpkin into 1-inch chunks and add to stockpot along with honey and vegetable stock.

4. Stir and season with nutmeg, cinnamon, salt and pepper. Bring to a boil, reduce heat, cover, and simmer for about 45 minutes.

5. Puree with an immersion blender or in batches until smooth. Stir in cream. Season to taste with brown sugar, salt, and pepper. Serve.

Mom's Vichyssoise

This soup went so fast, we didn't have time to take a photo of it. If we had, it would've been an off white soup, best accented with a sprinkle of chopped chives.

So instead, behold the scene of the crime: a photo of the new kitchen where the inaugural soup was made over real live GAS heat! No more electric stovetop on an antiquated appliance! My mother's vichyssoise (pronounced VISH-E-SHWAZ, not SHWAH) is great by itself or as the starting point for a soup with other ingredients. I went with the basics this time: potato and leek (should you need a refresher on how to wrangle the glorious leek, I again refer you to the guys at Cookthink). I'm sure a stepped up version will surface again later. It is the first of many soups slated to simmer on this here stove. Believe me, if they're anywhere near as rich and delicious as this one, we'll definitely be signing up for that gym membership down the street much sooner than later.

We tried to control our portions by rationing it into small square bowls, but we got to the point where we started just drinking the bowls like they were mugs... and you better believe we went back for refills. If I sat down at a bar and ordered a soup to drink myself to death, this would be my poison. Next time I'll have to pour it into tall shot glasses, a much more appropriate presentation.

The great thing is that this soup can be served at room temperature, warm, or cold. It's a perfect segue from summer to fall; from refreshing to comforting; and a good way to get warmed up for that first inevitable cold snap of the season.

Mom's Vichyssoise
Serves 4 (or 2 voracious appetites)

1 leek (white portion only), rinsed well and finely chopped
1 medium yellow onion, finely chopped
1 Tbsp butter
2 medium white potatoes, peeled and diced
4 cups of chicken or vegetable broth
1/2 pint of heavy whipping cream
salt & pepper to taste
chives, chopped for garnish (optional)

1. Melt butter in a stock pot. Add chopped onions and chopped leek. Saute until golden.

2. Add broth, potatoes, salt and pepper to taste. Over medium heat, cover, and simmer about 30 minutes or so until the vegetables are very tender. Stir occasionally.

3. Blend until smooth (with an immersion blender or regular blender) and add the whipping cream.

4. Place it in the fridge to chill and top with chopped chives on top. You can also serve this soup warm. Keeps about a week in the refrigerator.

Cool as a Cucumber Soup

We're in the thick of summer and gardens across the country are exploding with fresh, homegrown veggies. Along the East Coast, despite the current drought, we are still up to our ears in cucumbers, squash and tomatoes.

Lately the word on the street is that “locally grown” is as equally important as “organic.” I’ve been reading Barbara Kingsolver’s latest book Animal, Vegetable, Miracle: A Year of Food Life which documents a year in her life when she and her family committed to eating only locally produced food. Kingsolver and family are avid gardeners and grow enough produce from March to October to last them throughout the entire year. It’s a truly inspiring book that will make you think twice about buying those strawberries in January or asparagus in October. I find it frightening that I never considered how much fuel it took to transport those off-season fruits and veggies from halfway across our planet and all the way to my table.

There are some great recipes you’ll find in the book and thankfully, Kingsolver has published them on her book's Web site. We’re going to do our part to help curb emissions this summer by eating locally—We challenge each and every one of you to do the same. Support your local farmers by heading out to your farmer’s market this weekend and loading up on some fresh, locally grown produce, meats and dairy for the week ahead!

We all have more cucumbers than we'll know what to do with--so here’s a soup that's healthy, inexpensive and will certainly cool you off on a hot day. This recipe is from Animal Vegetable Miracle and of course I added a few touches of my own. The soup also doubled as a refreshing dip for my quick and healthy Grilled Herb Chicken Wings--the recipe for that will be coming shortly. In the meantime, consider perusing our new favorite bbq blog for other finger-lickin' good recipes! Enjoy!

Cucumber Yogurt Soup with Mint Almond Pesto

4 cucumbers, peeled, seeded and chopped
1 1/2 cups water
2 cups plain yogurt
1 Tbsp lemon juice
2 Tbsp fresh mint

Combine all ingredients and puree in blender. Chill for about 2 hours.

Mint Almond Pesto

1 cup fresh mint leaves
zest of one lemon
1 Tbsp lemon juice
3 Tbsp sliced almonds
2-3 Tbsp extra virgin olive oil

Combine all ingredients and puree in food processor or blender.

Serve soup with a generous dollop of pesto on top.

Couscous Soup

*Finally* a new post! We've both been in the process of packing and moving, which explains our longer-than-usual lull at the Gracious Bowl. With all this going on, we haven't had much soup anyways. Meals have been mostly takeout or quick bites standing at the counter. After a lot of eye-batting and begging, Margaret did make her comforting Chicken and Dumplings one weekend, but it's my turn to post, so you'll have to wait until next week to read about that recipe.

This week's inspiration surfaced in the form of a nearly 32 oz. container of all natural durum wheat, sundried tomato, and spinach couscous. Not only are these tri-colored grains pretty, they're also my favorite substitute for potatoes or pasta. Okay, okay. Polenta's really my favorite, but couscous takes an honorable second place AND you don't have stir your arm off to make it!

So, I put the container in my basket and decided to run with a little Moroccan flair and pick up some lamb sausage too. At home, I collected my red peppers, celery, and onion and set out to give "couscous soup" a go. Here's how it all went down:

Couscous Soup
Serves 2-4

1 T extra virgin olive oil
1 medium onion, chopped
2 red peppers, cubed
3 stalks celery, chopped
2 tsp ground cumin
3/4 tsp of ground turmeric or ginger
1 c couscous
5-6 c chicken or vegetable broth
2 tsp salt or to taste
freshly ground pepper
*Optional: 4 links of lamb sausage

1. If you're not using sausage, skip to Step 2. Preheat your broiler or grill. Place sausage on grill or on a baking sheet and heat until sausage is browned and cooked through, about 5-8 minutes on each side.

2. Place a stockpot over medium heat. Add olive oil, onions, red peppers, and celery, cumin, and turmeric. Season and heat for 5 minutes or until translucent.

3. Add broth and bring to a boil. Slice sausage into rounds and add to stockpot. Stir in dry couscous.* Cover, reduce heat, and simmer for about 10 minutes, stirring occasionally. Season to taste and serve.

*You could also prepare the couscous separately and add it to your bowl right before serving and ladle the hot soup over it.

Cream of Sherried Mushroom Soup

Listen up, folks! This ain't that cream of mushroom soup from the white can with the red label around it. This is a really rich and creamy version, made for adults with good dry sherry. It takes less than an hour to make and it works well on its own as an entree or a really rich starter. You can also use it to spruce up any other recipe where you'd normally reach for that old Campbell's can. Your mom's green bean casserole never tasted so... sophisticated.

Cream of Sherried Mushroom Soup
Makes 4-6 cups and serves 3-6 people

2 strips bacon, cut into 1/2 inch cubes
--or 1 tsp olive oil for the vegetarians
1/2 c shallots (or onions), minced
2 lbs sliced crimini (baby portabella) mushrooms
1 clove garlic, minced
3 sprigs fresh thyme
1 bay leaf
1/2 cup dry sherry
3 Tbsp flour
6 oz Parmigiano Reggiano with rind
1 1/2 quarts chicken or vegetable stock
1/2 to 1 cup light cream
salt and pepper to taste
chopped chives or scallions

1. Heat heavy-bottomed soup pot on medium heat and saute bacon until crispy. Leaving the grease, remove bacon and set aside. Vegetarians skip to Step 2.

2. Saute shallots in grease (or olive oil) until translucent. Add garlic, mushrooms, herbs, salt and pepper, and saute for about 20 minutes or until very soft. Add sherry and continue to cook for another 10-15 minutes, until all liquid is cooked off. Mushrooms should be fairly dry.

3. Sprinkle flour over the mushrooms and quickly stir to avoid clumping. Slowly add stock and whisk until flour is completely dissolved. Add Parmigiano Reggiano rind and set remaining cheese to the side for later. Bring to a boil, then reduce to a simmer for another 20 minutes.

4. Just before serving, remove the bay leaf, thyme stalks and Parmigiano Reggiano rind. Scoop out a few ladles of mushrooms, then puree the rest of the soup with an immersion blender until smooth. Add 1/2 to 1 cup of cream (to your preference--or not at all) and add reserved mushrooms back into the soup.

5. Serve with crispy bacon, chives and a sprinkling of Parmigiano Reggiano crumbles.**

**One last thing: you'll notice that I've specifically used Parmigiano Reggiano. I highly recommend using this traditional Italian cheese instead of taking the lazy way out and shaking something processed out of a green can. And if you don't like crumbles, then get out your vegetable peeler and make shavings! There's no substitute for the bursts of flavor and texture you get from the real thing.

Thai Lemongrass Shrimp Soup

Thai Lemongrass Shrimp Soup, more traditionally known as Tom Yum Kung, is the first experience I ever had enjoying Thai food. It was the moment that I fell in love with fresh cilantro, lemongrass, fresh ginger and lime.

The lemongrass lends a deep citrusy aroma, the kaffir lime leaves and lime juice give it a pleasant sour quality, and the galanga root adds depth and tang. Adding fresh cilantro and a squeeze of lime just before you dive in brightens up the whole thing!

I love the challenge of cooking with food I've never heard of or don't often use, so when I found a recipe for this soup that called for galanga root, tamarind, lemongrass and kaffir lime leaves, I just knew I had to make it. I remember the first time I tried it, I felt so adventurous adding a knob of galanga root to what sounded like voodoo brew.

Back then I had some difficulty locating everything on my shopping list. Luckily these days, I can find most things at Whole Foods Market. Or better yet, check out your local Asian market for seriously fresh and seriously cheap imported produce, not to mention an abundance of herbs you can barely pronounce. My favorite market is Super H Mart, but there are a zillion different choices in Northern VA.

My heart starts pounding the second I walk in the door and my nose takes in that unfamiliar smell. There's always so much to look at in quantities you won't find in "regular" grocery stores. You'll see varieties of eggplant you never knew existed, an entire row dedicated to rice noodles, and pay $2.99 for a 15 oz. can of Cafe du Monde. I could wander the aisles for hours! Needless to say, I usually have to do this ALONE on my day off since most of my friends aren't as excited as I am to stare at kim chee for 20 minutes. If you have yet to venture to your local Asian market, then I urge you to go AT ONCE! It is a total sensory experience.

This soup was my choice for last week's Soup Swap and I'm happy to say that it got snagged pretty quickly! One thing to note, I used a combination of vegetable and mushroom stock, which gave the soup a much darker colored broth. In the recipe posted below, I highly recommend using the seafood stock or the vegetable stock instead. I hope everyone who picked it at the swap enjoys it. I'd love to hear your comments!

Thai Lemongrass Shrimp Soup
(Tom Yum Kung)
serves 4

1 lb medium shrimp with shells on (and heads if possible)
1/4 cup lime juice
4 tsp Thai fish sauce
1/4 cup minced green chiles (or to taste)
2 Tbsp thin slices of fresh lemongrass
2 tsp minced lemongrass (from the tenderest part of the stalk)
2 tsp vegetable oil
1 qt vegetable or seafood stock
2 Tbsp dried kaffir lime leaves, crumbled
2 Tbsp minced fresh cilantro stems
2 heaping Tbsp fresh cilantro leaves
2 thick slices dried galanga root
2 thick slices fresh ginger root
2 medium shallots, coarsely chopped
2 tsp dried tamarind pulp
1/2 cup straw mushrooms or whatever you prefer (I like sliced creminis)
2 tsp minced scallion
10 cherry tomatoes, halved
1 Tbsp nam prik pao (optional--recipe below or you can buy a jar at an Asian market)

1. Shell the shrimp, reserving the shells (and heads if you have them) Devein and butterfly each shrimp. Place shrimp in a bowl, and mix with 2 tbsp lime juice, 2 tsp fish sauce, 1 Tbsp of minced green chilies, and 1 tsp of minced lemongrass. Set aside in fridge to marinate.

2. Add vegetable oil to a soup pot over high heat. Add the shrimp shells and heads, and cook, stirring occasionally, for 5 minutes, or until the shells have started to brown. Immediately add the stock, 2 Tbsp of the minced chilies, 2 Tbsp of sliced lemongrass, kaffir lime leaves, cilantro stems, galanga root, ginger root, shallots, and tamarind pulp. Bring to a boil, then simmer for 30 minutes.

3. Strain the soup into a clean pot over moderately high heat, pressing liquid out of the solids into a strainer. Add the remaining 2 Tbsp of lime juice, the remaining 2 tsp of fish sauce, the remaining 1 Tbsp of minced chili, the remaining lemongrass paste, the mushrooms, the fresh cilantro leaves, the minced scallion, and the tomatoes. Stir well.

4. Just before serving, add the shrimp along with the shrimp marinade. Warm until the shrimp are just cooked (about 30 seconds), and serve immediately. If desired, top the soup with nam prik pao.

Nam Prik Pao
(chili garlic jam)

Char 8 cloves of garlic, unpeeled, and 2 medium onions, unpeeled, in a heavy saute pan set over high heat. When skins are blackened, remove garlic and onions and let them cool. Peel and discard skins. Place a tablespoon of dried shrimp paste in a little packet of aluminum foil. Place in same pan, over high heat, and cook for 3 minutes on each side. Remove, cool, unwrap, and place shrimp paste in a food processor. Add garlic and onions, as well as 6 dried red chilies, 2 Tbsp ground dried shrimp, 3 Tbsp palm sugar (or brown sugar), and 2 tsp of tamarind concentrate that have been softened with 2 Tbsp of hot water. Make a smooth paste in the processor, adding a little oil if necessary. Add a few Tbsp of vegetable oil to the original pan and fry chili jam over moderately high heat for 2 minutes. Cool and use.

Recipe adapted from The Dean and Deluca Cookbook by David Rosengarten

Detox Broth

It's a new dawn... it's a new day... it's a new life for meeeee... and I'm feeling good!

We've blinked, another year is gone, and 2007 is upon us. I've already decluttered and reorganized all the closets. I've finally mailed out those packages promised to some of my friends long ago. I've cleaned out the fridge. I've restocked the cabinets with vitamins and metabolism-friendly supplements. I've got my mp3 player loaded with motivational music. I'm ready to detox and get back into shape.

My inspiration comes not only from the New Year, but from my friend Jill., who--after birthing two beautiful babies--has found time to exercise regularly with 10 mile jogs. That's right, people! 10 MILES! In a SINGLE OUTING!

So, while I'm warming-up to the idea of regular exercise again, I've started researching better eating habits. In the book Ultrametabolismby D