Friday, December 31, 2004

Ribollita

Ribollita is like minestrone, but includes beans instead of pasta. In Italy, this is traditionally served ladled over bread and a rich green vegetable, although you can omit this for a lighter version.
 
Serves 6 to 8

INGREDIENTS
3 Tablespoons olive oil
2 onions, chopped
2 carrots, sliced
4 garlic cloves, crushed
2 celery stalks, finely sliced
1 fennel bulb, trimmed and chopped
2 large zucchini, finely sliced
14 ounce can crushed tomatoes
2 tablespoons pesto
3 3/4 cups vegetable stock
14 ounce can haricot or borlotti beans, drained
Salt and freshly ground black pepper
 
Toppings:
1 pound of young spinach
1 tablespoon extra-virgin olive oil, plus extra for drizzling
6-8 slices of bread
Parmesan cheese shavings

How to make the soup:
1. Heat the oil in a large saucepan. Add the onions, carrots, garlic, celery and fennel and fry slowly for 10 minutes. Add the zucchini slices and fry for 2 minutes longer.
2. Add the crushed tomatoes, pesto, stock, and beans and bring to a boil. Lower the heat, cover, and simmer for 25 to 30 minutes until all the vegetables are tender. Season with salt and freshly ground black pepper to taste.
3. To serve, fry the spinach in the oil for 2 minutes, or until it wilts. Spoon over the bread in soup bowls and ladle the soup over the spinach. Serve with extra olive oil for drizzling onto the soup and Parmesan cheese to sprinkle on top, if liked.

Mysore Rasam

(South Indian Lentil Soup) SERVES 6 

INGREDIENTS
•   1 cup Red Lentils
•   2- 14 oz. cans Tomatoes,chopped
•   2 T. Tamarind concentrate**
•   2 sprigs fresh Curry leaves**
•   a bunch of fresh Coriander leaves (cilantro)
•   2 t. Mustard seeds
•   4 T. Ghee (clarified butter)
•   Salt to taste

Roast the following ingredients separately:
•   4 Dry red chilies
•   1 tsp. Coriander seeds
•   1 tsp. Cumin seeds
•   1/4 tsp. Turmeric powder
•   1/4 tsp. Black peppercorns
•   1 tsp. dried Fenugreek leaf**
•   A pinch of Asafoetida**
•   Salt to taste

To make the soup:
1. Boil lentils in 8 cups of  water and when cooked, add chopped tomatoes.
2. Grind all the roasted ingredients to a powder in a food processor and add to the dal-tomato mixture.
3. Add the Tamarind concentrate.
4. Let simmer for about 15 minutes.
5. Season with fresh curry and coriander leaves.
6. Fry the mustard seeds in a little ghee and when they sputter, remove and add to the rasam.

**the noted ingredients are essential to this soup and are most easily found in an ethnic Indian grocer. If you are in Pittsburgh, there is a very helpful store on Craig Street beside Luca Restaurant. Kohli's Indian Imports - 319 S Craig St, Pittsburgh, 15213 - (412) 621-1800
adapted from http://www.sanjeevkapoor.com/recipes/soupsnsalads/soupnsalada13.html

Mulligatawny

" Literally meaning pepper water. Mulligatawny Soup is an Anglo-Indian invention. Created by servants for the English Raj who demanded a soup course from a cuisine that had never produced one. You can make this soup a day ahead and you can add chicken pieces in the soup as well."  

6 servings.

INGREDIENTS:
•   1 tablespoon clarified butter
•   1 onion, chopped
•   4 cloves garlic, minced
•   2 teaspoons grated fresh ginger
•   2 green chile peppers, chopped
•   1/4 teaspoon ground cinnamon
•   1/4 teaspoon ground cloves
•   2 teaspoons ground coriander seed
•   1 1/2 teaspoons ground cumin
•   1 teaspoon ground turmeric
•   4 pods cardamom, bruised
•   1 tablespoon chopped fresh curry**
•   1 carrot, chopped
•   1 granny smith apple - peeled, cored, and chopped
•   1 large potato, peeled and diced
•   1 cup red lentils
•   8 cups vegetable stock
•   1 tablespoon tamarind concentrate**
•   1 tablespoon lemon juice
•   2 cups coconut milk
•   2 tablespoons chopped fresh cilantro

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How to make the soup:

1. Heat clarified butter (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.

2. Add carrot, apple, potato, dhal (lentils), and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.

3. Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.

**the noted ingredients are essential to this soup and are most easily found in an ethnic Indian grocer. 

If you are in Pittsburgh, there is a very helpful store on Craig Street beside Luca Restaurant.
Kohli's Indian Imports - 319 S Craig St, Pittsburgh, 15213 - (412) 621-1800
Adapted from www.allrecipes.com

Saturday, December 4, 2004

Year 12 - 2004

Year 12 - 2004
Mulligatawny
Ribollita
Mysore Rasam
Potato Cheese Soup (our “house” soup)

The 2004 big Soup Party was a blast! 127+ people, $346 raised for the GPCFB, the Mysore Rasam soup was "kicked" at 9:20, the Ribollita soup was gone at 11:00, and the Mulligatawny was the favorite of the evening. By 2:00 am, we had served about 310 cups of soup!