Soups

Ingredients for 1 serving:

1/2 cup canned cannellini beans

1/2 cup milk

1/3 cup roasted red peppers, drained

1 tablespoon tomato paste

1/2 tablespoon harissa paste

1 tablespoon red wine vinegar

1/4 teaspoon sea salt

1/3 cup cooked orzo pasta

Optional garnish: 1/3 ripe avocado

Combine and puree the beans, milk, peppers, tomato and harissa pastes in a blender or food processor.

Microwave this mixture on full power for 2 minutes.

Season to taste with salt, pepper and red wine vinegar.

Top with pasta and microwave on full power for 30 seconds.

Garnish with balls of fresh avocado. 

Ingredients 6 to 8 servings:

5 cups cool water

1/3 cup sugar

2/3 cup red wine

1/4 teaspoon sea salt

Grated zest of 1 lemon

1 1/2 pounds dark, sweet cherries, pitted

1 cup Greek yogurt (5% fat)

1 tablespoon all purpose flour

Garnish: 1 tablespoon per serving red wine vinegar

Combine the water, sugar, red wine, salt and lemon zest in a saucepan.  Bring liquid to a simmer and cook for 5 minutes.

Add the cherries, return liquid to the simmer and cook for 5 minutes.

Blend the yogurt with the flour in a small bowl.  Spoon 1 cup of the hot soup into the yogurt and whisk until smooth.  Return the yogurt mixture to the saucepan, reheat and simmer for 5 more minutes.

Off the heat, taste and add more sugar if desired.  Chill thoroughly.

Serving:  Divide the soup and cherries among soup bowls.  Drizzle the vinegar over each serving and swirl with a skewer to create a pattern on the surface.

Ingredients for 2 servings:

2 tablespoons unsalted butter

1/2 cup diced shallots, green onions or leeks

4 slices stale bread, crusts removed

1 cup milk

2 cups broth or stock

1/2 teaspoon sea salt

1/4 teaspoon freshly ground white pepper

2 tablespoons creme fraiche, heavy cream or yogurt 

1/4 cup Italian parsley, minced

Melt the butter in a heavy skillet and saute the shallots or onions over medium low heat to soften but not color them.

Soak the bread slices in milk then puree them with a fork or whisk. 

Combine the soaked bread, broth and onion mixture in a saucepan.  Add salt and pepper, bring to a simmer and cook slowly for 15 minutes.

Check the seasonings and puree the soup. 

Drizzle cream over the surface.  If using yogurt, thin it with milk to a pouring consistency.

Scatter on the parsley and serve immediately.

Ingredients:

1 quart milk

4 tablespoons unsalted butter

1/4 cup unbleached flour

1 head cauliflower, small, trimmed flowerlets

Sea salt and freshly ground white pepper, to taste

Garnish: minced fresh chives

Preheat the oven to 300 degrees.  Heat the milk to just below the boil.

Make a roux: melt the butter in an ovenproof saucepan and whisk in the flour, stirring continuously for two minutes.  Off the heat, pour in the hot milk, return to pan to the heat and cook over medium heat as the béchamel thickens. 

Stir in the cauliflower heads and continue heating almost to the simmer.  Cover the pan and place in the preheated oven for 20 minutes.  Remove the saucepan and puree the soup.  Season to taste with salt, pepper.  Garnish each serving with minced chives.