A Beautiful Bowl of Soup (13 page)

Vegan recipe if sugar is substituted for honey

This thick and chunky soup can be a light meal in itself on a blistering hot day. Serve it in chilled bowls and garnish with crispy croutons.

Makes 4 cups (4 servings)

1 15-ounce can tomato sauce

2 tablespoons red wine vinegar

1 tablespoon extra-virgin olive oil (see Tips)

1 tablespoon honey

1 cucumber, seeded and coarsely chopped (see Tips)

1 tomato, cut into ½-inch dice

½ green bell pepper, seeded, deribbed, and coarsely chopped

½ red bell pepper, seeded, deribbed, and coarsely chopped

1 celery stalk, strings removed, coarsely chopped

2 tablespoons minced red onion, or to taste

2 cloves garlic, minced

¼ teaspoon Tabasco sauce, or to taste

¼ teaspoon freshly ground pepper, or to taste

˜ salt to taste

˜ Herbed Garlic Croutons for garnish

Combine the tomato sauce, vinegar, oil, and honey in a medium bowl. Stir in all the remaining ingredients, except the croutons.

Refrigerate in a covered container until chilled, at least 3 hours, before serving. Taste and adjust the seasoning.

Garnish the servings with croutons.

This soup will keep for up to 5 days in a covered container in the refrigerator. Before serving, stir in water or tomato juice to thin as desired.

TIPS

Extra-virgin olive oil is made from the first pressing of olives and contains only 1 percent acid or less. It is rich in flavor and is best reserved for uncooked dishes or for drizzling into food at the end of cooking time. Avoid cooking with extra-virgin olive oil, because the flavor breaks down at high temperatures.

If you use olive oil regularly, keep it in a cool, dark place for up to 6 months. For longer storage, refrigerate for up to 1 year. It will partially solidify at cold temperatures; bring it to room temperature before using.

Look for small, thin cucumbers, which are less likely to be bitter. To seed them, cut in half lengthwise, then starting at one end, scrape the seeds down the length of the cucumber with the tip of a spoon or melon baller. If the skin is thick or waxed, peel the cucumber before using. Long, slender European or English (hothouse) cucumbers are nearly seedless, thinner skinned, and available year-round.

Berry-Wine Soup

Strawberry-Rhubarb Soup with Citrus Sorbet

Fresh Pink Peach Soup

Strawberry Bonbon Soup

Liquid Chocolate with Angel Food Croutons

Gingered Pear Soup

Brandied Pumpkin Panna Cotta Soup

Whether fruity or even chocolaty, luscious dessert soups are an innovative finale to any meal. They also make easy snacks.

These may be prepared ahead, ready to serve when your guests are. Some of the soups are flavored with liqueur for a true adult treat. Serve them in fancy cups or wine goblets.

If you aren’t up to a little magic occasionally, you shouldn’t waste time trying to cook.

—Colette

Vegan recipe

Slightly tangy, ever so refreshing, and surprisingly simple to prepare, this crimson soup is an elegant way to enjoy juicy fresh summer berries. Serve it for dessert, or as a first course, accompanied with Rosemary Shortbread.

Makes 2½ cups (4 servings)

1 cup cranberry juice cocktail

1 cup fresh raspberries (see Tip)

1 cup hulled and sliced fresh strawberries (see Tip)

½ cup fresh blueberries

¼ cup pure maple syrup

1 cinnamon stick

˜ pinch of ground cloves

¼ cup dry red wine, preferably a fruity one, such as Zinfandel

˜ thin lemon slices for garnish

Combine all the ingredients, except the wine and garnish, in a medium saucepan; bring to a boil over medium-high heat.

Remove from the heat and let cool. Remove and discard the cinnamon stick and stir in the wine.

Refrigerate in a covered container until chilled, at least 4 hours. Garnish each serving with a lemon slice.

This soup will keep for up to 2 days in a covered container in the refrigerator.

Substitute raspberry vinegar for the wine.

TIP

Because they don’t travel well and do not ripen once picked, locally grown berries are your best choice. Remove any that are mushy or show signs of mold, and wash them just before using. Rinse berries gently in cool water and pat dry with paper towels.

Tart rhubarb and sweet strawberries are naturally complementary. I like to make this in spring, when the first rhubarb is ready for picking, but at other times frozen rhubarb will do.

Makes 2 cups (4 servings)

1 pound rhubarb (about 4 stalks) cut into 1-inch lengths (see Tips)

1 cup fresh orange juice

˜ thin strips of zest of 1 orange

¼ cup sugar

1 vanilla bean, halved lengthwise (see Tips)

1 cup hulled and sliced fresh strawberries

1 cup lemon or orange sorbet

˜ thin strips of lemon zest for garnish

Combine all the ingredients, except the strawberries, sorbet, and garnish, in a medium saucepan. Bring to a boil over high heat. Reduce the heat; cover and simmer until the rhubarb is tender, about 12 minutes for fresh rhubarb, 5 minutes for frozen.

Drain the liquid by stirring it through a fine-meshed sieve over a medium bowl; discard the solids.

Transfer the liquid to a blender and add the strawberries; purée until smooth and creamy.

Refrigerate in a covered container until chilled, at least 4 hours, before serving.

To serve, ladle the soup into shallow bowls and add a small scoop of sorbet in the center of each serving. Garnish with lemon zest strips.

This soup will keep for up to 2 days in a covered container in the refrigerator.

TIPS

Field-grown rhubarb has red stalks and is more pronounced in flavor than the pink hothouse varieties. Because it is highly perishable, use fresh rhubarb as soon as possible; refrigerate it, tightly wrapped in a plastic bag, for up to 3 days. The leaves of rhubarb are toxic, so be sure to remove any before cooking the stalks.

Wrap vanilla beans tightly in plastic wrap, place them in an airtight jar, and refrigerate for up to 6 months. To use, slit the beans lengthwise down the center. You can scrape out the seeds to add directly to foods, such as ice creams and sauces, or the entire pod can be cooked in a mixture and removed before serving.

Make this when peaches and strawberries are aromatic and at their ripe, juicy summer best. For a smooth, velvety texture, it’s important that they be quite soft. Only fresh-squeezed orange and lemon juice will do. Add extra sugar, as needed, depending on the natural sweetness of the fruit and orange juice.

Makes 4 cups (4 servings)

2 cups hulled and sliced fresh strawberries

2 peaches, pitted, peeled, and sliced

½ cup fresh orange juice (see Tips)

½ cup plain yogurt, plus more for garnish

3 tablespoons sugar, or to taste

1 tablespoon fresh lemon juice (see Tips)

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teaspoon freshly grated nutmeg (see Tips)

˜ fresh blueberries for garnish

Purée all the ingredients, except the garnishes, in a blender until smooth. Taste and adjust the sweetening.

Refrigerate in a covered container until chilled, at least 3 hours, before serving. Garnish each serving with yogurt and a sprinkling of blueberries.

This soup is best when made a few hours before serving. It will keep for up to 2 days in a covered container in the refrigerator.

Substitute 1½ cups frozen peach wedges, thawed, for the fresh peaches.

TIPS

To squeeze more juice from citrus fruits, first bring them to room temperature or microwave chilled fruit (first pierce the fruit with a fork or knife) for 30 seconds on high.

Freshly grated whole nutmeg is more aromatic and flavorful than preground nutmeg. Use a nutmeg grater or a nutmeg grinder, which can be purchased in a gourmet shop. Whole nutmeg will keep its flavor for years if stored in a jar in your spice cabinet.

Your best-loved fruit bonbon in a bowl, this soup is hard to beat. The chocolate sauce is speedy, but your jarred favorite from the supermarket will work just fine. For a festive presentation, serve in clear glass dessert bowls or martini glasses with a strawberry on each rim.

Makes 2 cups (4 servings)

2 cups hulled and sliced fresh strawberries

1 cup plain yogurt

¼ cup red grape juice or sweet wine, such as Muscat

1 tablespoon sugar, or to taste

chocolate sauce

1 ounce unsweetened chocolate

1 teaspoon butter

3 tablespoons pure maple syrup (see Tip)

1 tablespoon heavy cream or half-and-half

˜ sprigs of fresh mint and whole strawberries for garnish

Purée all the ingredients in a blender until smooth. Adjust the sweetening to taste. Refrigerate in a covered container until chilled, at least 3 hours, before serving.

Stir the chocolate and butter in a double boiler over simmering water until melted. Remove from the heat. Whisk in the maple syrup and cream until smooth. Serve immediately, or set aside and let cool.

To serve, drizzle a swirl of chocolate sauce over bowls of the chilled soup and garnish with fresh mint and strawberries.

Refrigerate this soup and the chocolate sauce in separate covered containers for up to 2 days. When chilled, the sauce will become firm; reheat in the microwave on high for about 30 seconds, or until softened; stir before using. Or, reheat, stirring constantly, in a double boiler over simmering water.

TIP

When buying maple syrup, look for the word pure on the label; others may be corn syrup with maple flavoring. Pure maple syrup is graded according to its color and flavor; the darker the color, the stronger the flavor. The lightest syrup is Grade A, called “fancy” in Vermont. It has the most delicate flavor and is the most expensive. Once opened, store maple syrup in the refrigerator, where it will keep for up to 1 year.

This dessert soup was inspired by the almost-pudding-thick hot chocolate my son and I enjoyed in Spain. Prepare this as a special treat for your favorite chocolate-lover. Add Kahlúa for the adults.

Makes 2 cups (4 servings)

2 cups angel food cake cut into ½-inch cubes

2 cups milk (preferably whole or 2 percent)

3 ounces semisweet chocolate, coarsely chopped (see Tips)

2 tablespoons sugar

2 tablespoons cornstarch

¼ cup Kahlúa (optional)

1 teaspoon unsalted butter

1 teaspoon pure vanilla extract

˜ scant pinch of ground cinnamon, or to taste

˜ pinch of salt, or to taste

Preheat the oven to 400° F. Place the cake cubes in a single layer on an ungreased baking sheet. Toast for about 4 minutes, turning once, or until crisp and lightly browned on all sides but soft on the inside. (They will become firmer as they cool.)

Stir 1¾ cups of the milk and the chocolate together in a double boiler (see Tips) over simmering water. Stir occasionally until the chocolate is melted. Add the sugar and stir until dissolved.

Stir together the remaining ¼ cup milk and the cornstarch in a small bowl until smooth. Add to the chocolate mixture, stirring constantly as it becomes glossy and smooth and thickens to cake-batter consistency, about 3 minutes.

Add the Kahlúa (if using), butter, vanilla, cinnamon, and salt; stir until the butter melts. Taste and adjust the flavoring.

Serve the soup warm, topped with the croutons.

This soup will keep for up to 3 days in a covered container in the refrigerator. To reheat, stir gently over medium heat. Store the croutons for up to 2 days in a tightly covered tin at room temperature.

TIPS

Chocolate should be stored, tightly wrapped, in a cool, dry place, where it will keep for more than 1 year. If it becomes mottled with a light-gray film (known as bloom), it will not affect the way chocolate performs or tastes.

A double boiler is a double pan, with one sitting part way inside the other. The lower pot is used to hold simmering water, which gently heats the mixture in the top pot. Adjust the level of the water so it does not touch the bottom of the top pan. Use a double boiler to cook heat-sensitive foods, such as custards, delicate sauces, and chocolate. If you don’t have a double boiler, use a stainless-steel bowl set over a saucepan of simmering water.

My favorite word is “chocolate.”

It’s the most delicious word I know.

The word—if I read it or write it or say it—tastes just great to me.

—Maida Heatter