Okay Okay...it was 9 degrees yesterday in Pittsburgh. That is simply ridiculous. This whole winter has been ridiculous, which is why I have been surviving on hearty soups. Here are two of the most recents (both are adapted from Saveur):
Umbrian Vegetable Soup (Zuppa di Verdure all'Agliata)
Ingredients:
1/2 c. packed basil leaves
1/4 c. extra-virgin olive oil
2 tbsp minced fresh flat-leaf parsley
1 large yellow onion, cut into chunks
4 garlic cloves
8 oz. red new potatoes, cut into 1/2" cubes (about 2 small-medium potatoes)
3 stalks celery, minced
2 medium carrots, minced
1/2 can diced tomatoes w/ basil and garlic
Kosher salt to taste
2 c. fresh spinach
1 c. fresh or frozen peas
1 can cannellinni beans, rinsed
Ground black pepper
Grated Parmesan for serving
What to do:
1. Put your basil, 2 tbsp olive oil, parsley, garlic, and onions in a bowl and use your food processor to chop up until slightly chunky.
2. Heat remaining oil in large soup pot/pan over medium-high heat and add herb-garlic-onion mix. Cook, stirring often for about 5 mins.
3. Add potatoes, celery, carrots, tomatoes. Cook, stirring often for about 10 mins (until veggies soften a bit).
4. Add salt (i like lots of it!) and 4 c. water. Bring to a boil and then reduce heat to medium-low, cover and cook, stirring occasionally, until veggies are tender. Approximately 20 mins.
5. Stir in spinach, peas, beans, and cook until greens are wilted. Approximately 10 mins.
6. Season with salt and pepper. Sprinkle parmesan on individual bowls.
FYI: makes a huge pot of soup!
Red Lentil and Bulgur Soup with Chile-Mint Butter
Ingredients
5 tbsp unsalted butter
3/4 tsp cumin seeds
4 garlic cloves, finely chopped
1 medium onion
1 tbsp tomato paste
3 medium tomatoes, halved and grated, skins discarded
4 c. veggie broth (recipe called for chicken broth...ew)
1 c. dried split red lentils
1/3 c. coarse bulgur
Kosher salt & black pepper to taste
1 tbsp dried mint leaves (i couldn't find these so i used mint leaves from 2 tea bags...genius, i know!)
1/2 tsp dried paprika
What to do:
1. Melt 2 tbsp butter in soup pot/pan. Add cumin, garlic, and onions. Cook, stirring constantly until onions are soft (about 8 mins).
2. Increase heat to high and add tomato paste. Cook, stirring frequently (about 3 mins).
3. Add tomatos and cook until mixture thickens (another 3 minutes).
4. Add broth, lentils, bulgur, and 4 c. water and bring to a boil.
5. Reduce heat to medium-low and simmer until lentils are tender and soup has thickened. Approximately 45 mins.
6. Season w/ salt and pepper, remove from heat, and set aside, covered.
7. Melt remaining butter over medium heat. Remove heat and stir in the mint and paprika. Pour butter into soup and stir before serving individual bowls.
FYI: another big serving of soup.
