Elegant, easy soups

January 15, 1992|By William Rice | William Rice,Chicago Tribune

THERE'S A LAMENTABLE tendency, I believe, to take soup for granted. Perhaps it's a failure by those of us who neither labor nor play in the open air to appreciate soup's restorative qualities, or it may be the predictability of the contents of all those cans of soup on supermarket shelves.

When I convince myself to skip the fantasy salad and instead order soup in a fine restaurant, I'm usually delighted. Each time I make one at home, I discover again how easy (if occasionally time-consuming) they are to make and how flexible the concept -- strain broth to create an elegant consomme or serve with chunks of vegetables for family supper.

To illustrate, here are economic and healthy soups that rely heavily on vegetables and are suitable for company or for family dining.

Sweet-Potato Vichyssoise

2 cups chopped leeks (white part of 2 large leeks)

1/2 cup chopped onion

1 tablespoon margarine or butter

2 1/2 cups diced, peeled sweet potato (about 3/4 pound)

3 cups chicken broth

3/4 teaspoon salt

1/4 teaspoon white pepper

1/8 teaspoon cayenne pepper

1 1/2 cups milk or half-and-half

1 tablespoon chopped chives

a large saucepan, cook chopped leeks and onion in margarine, covered, over low heat until soft but not browned, about 15 minutes.

Add sweet potatoes and broth; bring to a boil, reduce heat and simmer until vegetables are tender, about 20 minutes. Set aside to cool slightly.

In a blender or food processor, puree soup until smooth.

Return soup to saucepan. Add salt, white and cayenne pepper and milk.

Just before serving, bring soup to a simmer but do not allow to boil. Taste and adjust seasoning as desired. Ladle into bowls and sprinkle chives over each portion. Serve at once or, in summer, chill soup and serve cold. Serves six.

Harlequin Soup

8 medium carrots, peeled and chopped

2 medium onions, peeled and sliced thin

6 tablespoons butter or margarine

8 cups chicken broth, double strength if homemade

1 teaspoon ground cumin

1/4 teaspoon white pepper

Salt (optional)

1/4 teaspoon ground nutmeg, freshly ground preferred

3 pounds fresh spinach, cleaned and stems removed, or 2 packages (10 ounces each) frozen spinach, thawed and squeezed dry

1/2 cup sour cream or creme fraiche, optional for garnish, at room temperature

Fresh herbs, sliced olives, thinly sliced lemon, for garnish, optional

Place carrots, half the onion and four tablespoons butter in a heavy-bottomed saucepan. Add one-quarter cup chicken broth

(it should barely cover the bottom of the pan). Bring broth to a simmer, turn heat to low and cook, stirring often, until carrots and onion are soft and onion has begun to caramelize. Add ground cumin and pepper and cook one minute longer.

Remove pan from heat, scrape contents into a blender or food processor. Add one-quarter cup broth and puree carrot mixture. Add 3 1/2 cups broth and blend. Taste soup, adjust seasoning as desired. Return to pan. Clean blender.

Meanwhile, heat remaining butter and onion in a separate pan. Cook onion until soft and translucent. Add spinach and stir until wilted. Add nutmeg and cook an additional minute.

Remove pan from heat, scrape content into clean blender or food processor. Add one-quarter cup broth and puree spinach mixture. Add 3 3/4 cups broth and blend. Taste soup, adjust seasoning as desired. Return to pan. (Recipe may be done ahead to this point. Refrigerate soups separately.)

Reheat each soup to a simmer. Have soup plates or wide-mouth bowls close at hand. Pour each soup into a separate pitcher. Pour both soups from their pitchers into opposite sides of a soup plate at the same time. Half the surface will be green, half orange. Repeat with remaining soup plates.

Garnish each bowl with a swirl of sour cream from a squeeze-top bottle or add the sour cream in a dollop. Serve at once. Serves 10 to 12.

Roasted Garlic and Shiitake Mushroom Soup

1 large head garlic

Vegetable oil

2 large yellow onions, chopped

3 tablespoons butter

8 ounces shiitake mushrooms, stems removed and caps sliced thin

1 teaspoon fresh thyme leaves, chopped

8 cups chicken broth

Zest of 1 lemon

1 tablespoon lemon juice

Hot-pepper sauce to taste

Salt and pepper to taste

1/2 cup fresh parsley leaves, minced

Roasted red-pepper puree (recipe follows)

Heat oven to 425 degrees. Rub garlic head lightly with oil, place in a skillet with a heatproof handle and roast in oven until soft, about 30 minutes. Allow to cool, break up head and squeeze garlic pulp from each clove. Set aside.

In a saucepan, cook onions with 1 1/2 tablespoons butter until onions are soft and golden, but not browned, 20 to 25 minutes. Puree with two or three tablespoons broth in a food processor or blender. Set aside.

Heat remaining 1 1/2 tablespoons butter in garlic skillet, add mushrooms and saute over medium-high heat, turning often, until lightly browned.

In a pot or large saucepan, combine onion puree and garlic pulp, thyme and broth. Bring to a boil, lower heat and simmer for 10 minutes. Recipe may be done ahead to this point.

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