Ratatouille soup with croutes, Chicken Garlic Vegetable Chowder, Pureed Zucchini Basil Soup,
Princeton Packet
‘CREAM’ OF RATATOUILLE SOUP WITH LARGE SAVORY CROUTES
(Adapted from Georgianne Bren nan, "Potager")
Even though this is called a cream soup, there is just one half tablespoon
of cream per portion. The name refers more to the pureed, creamy texture
of the soup than its cream content.
3 tablespoons olive oil
2 cloves garlic, chopped
1 eggplant, peeled and cut into 1-inch cubes
1 zucchini, cut into 1-inch cubes
1 large onion, quartered
1 large red, green or yellow bell pepper, seeded, deribbed and cut into
1-inch squares
4 large, very ripe tomatoes, peeled and quartered
1 cup reduced sodium chicken broth or stock teaspoon
freshly ground black pepper
dash cayenne
2 tablespoons (or less, to taste) chopped fresh thyme
2 tablespoons heavy cream or crme fraiche
savory croutes (below)
red and yellow bell pepper or other sweet pepper slivers for garnish
Heat two tablespoons olive oil in heavy-bottomed medium saucepan. Add
eggplant, zucchini, onion and bell pepper and cook over medium heat until
vegetables are slightly soft, 10-15 minutes. Add garlic and saut about
30 seconds, but don’t let it brown. Add tomatoes and remaining tablespoon
olive oil and cook, stirring frequently, until vegetables are well mixed
and tomatoes begin to dissolve, 15-20 minutes. Reduce heat to low, cover
and cook another 15 minutes, stirring occasionally. Remove from heat and
let cool 10 minutes. Puree in batches in food processor or blender until
smooth. Return mixture to saucepan and add as much of chicken stock as
necessary to make it the consistency of thick pea soup. Season with salt,
pepper, cayenne and thyme. Bring to just below a boil, stirring constantly.
Remove from heat and swirl in cream. Taste for seasoning. Serve topped
with croutes and garnished with slivers of pepper.
Serves 4-6 Savory
Croutes
8 slices dry French bread (1-inch thick)
1/4 cup olive oil
2 cloves garlic
teaspoon salt
3 tablespoons minced mixed fresh herbs (oregano, thyme, rosemary)
Heat olive oil in frying pan over medium heat. Add garlic, reduce heat
to low and saut garlic for 2-3 minutes. (As I don’t like browned garlic,
I remove it when it starts to brown.) Add bread and cook slowly over low
heat until golden and crusty – about 4-5 minutes on each side. When done,
sprinkle with salt and herbs, turn a few times in the pan, and then remove
to paper towel to drain and cool.
CRAIG’S QUICK AND HEARTY CHICKEN, GARLIC AND VEGETABLE CHOWDER
This quick, weeknight soup is meant to be prepared in less than an hour.
It boils as it cooks, much like a bouillabaisse, and is guaranteed to
make you start to feel better just smelling the aroma as it cooks.
1 small, whole rotisserie chicken (ready cooked from the supermarket)
2 quarts reduced-sodium chicken broth
4 carrots, peeled and cut into 1/4-inch slices
1-3 large garlic cloves (the more, the better), chopped
10 potatoes the size of golf balls or a little larger
Freshly ground pepper and cayenne to taste
1 cup frozen peas
Cut chicken meat off bone. Place meat in soup pot with broth and bring
to boil as you peel and cut up carrots. Add carrots, then garlic. Pierce
each potato halfway through with tip of paring knife and microwave 4-6
minutes on high. Add to soup along with pepper and cayenne. Boil away
until everything is done, maybe 10 more minutes. Add peas and cook 2 minutes.
Serve with toast. Serves 4 Note: You could add a coarsely chopped onion
to this when adding the potatoes.
PUREED ZUCCHINI AND BASIL SOUP
Crema de Zucchine e Basilico
(Adapted from Norma Wasser man-Miller, "Soups of Italy")
1 tablespoon unsalted butter
1 tablespoon olive oil small celery rib, chopped fine
1 small onion, peeled and chopped fine
3/4 cup Idaho baking potato, grated
1 quart reduced sodium chicken broth or vegetable broth
2 tablespoons chopped fresh parsley
11/4 pounds zucchini, scrubbed, ends trimmed
Coarse salt and freshly ground black pepper to taste
4-5 large basil leaves, finely shredded
2-4 tablespoons heavy cream (optional)
2 tablespoons freshly grated Parmesan
In large soup pot over medium heat, melt butter and oil. Add celery and
onion and gently cook about 5 minutes. Add potato, broth and parsley and
simmer (that is, cook gently, not boiling), covered, 15 minutes. Meanwhile,
using a vegetable peeler, peel zucchini and add skins to soup. Cook 5
minutes uncovered. Chop zucchini, add to soup and cook 5-7 more minutes
uncovered. Pure soup with immersion blender or in blender or food processor.
Add basil leaves and cream, if you like. Serve with a sprinkling of Parmesan,
toasted country bread and a platter of thickly sliced Jersey tomatoes.
Serves 4