Savoy Cabbage Soup

Makes 6 generous servings. 

Freezer friendly, thick, nutritious and great on a cold, winter day, this soup can be a meal in itself if cooked with meat. I chop all the vegetables in a food processor to save a lot of time.

 

INGREDIENTS:

  • ¾ ounce dried porcini mushrooms

  • 1 cup boiling water

  • 4 tablespoons extra-virgin olive oil

  • 2 onions, quartered

  • 4 cloves garlic, quartered

  • 2 carrots, cut into large pieces

  • 1 small Savoy cabbage, about 11/2 pounds or regular cabbage.

  • 6 cultivated mushrooms

  • 14.5 ounce can crushed tomatoes

  • 4 cups vegetable broth

  • Small bunch dill, tied with a string, leave some for garnish

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Place the dried mushrooms in a small bowl, pour boiling water over the mushrooms, cover and let stand for about 20 minutes. Strain soaking liquid through a sieve lined with a paper towel, squeezing mushroom over the sieve to extract more liquid. Set liquid aside. Wash soaked mushrooms carefully to remove any sand, pat dry with paper towels and chop coarsely. 

  2. Chop the onions and the garlic coarsely in a food processor fitted with the steel blade. Do the same with the carrots. Discard the outer leaves of the cabbage, quarter, core and chop coarsely.   

  3. Wipe the cultivated mushrooms with a damp paper towel, quarter and chop coarsely.

  4. IT IS BEST TO CHOP EACH VEGETABLE SEPARATELY.    

  5. In a large saucepan heat the oil, add the onions, garlic and carrots and sauté for about 5 minutes. Add the cabbage, both mushrooms, mushroom liquid, tomatoes, vegetable broth and dill.   

  6. Bring to a boil over high heat, lower the heat then cook gently, half covered for about 30 minutes. The Savoy cabbage will be a little crunchy.   

  7. Season to taste with salt, pepper. 

  8. Garnish with dill snipped with scissors.

 
 

Whole Wheat Spaghetti with Baby Kale

Whole Wheat Spaghetti with Baby Kale.jpg

Makes 6 first course servings.

Makes 4 main course servings.

A more complicated version of this dish appeared on my website in 2015. With the availability of baby kale, which comes prewashed, I was able to make this dish quicker and tastier.

I find it good both warm and at room temperature.

INGREDIENTS:

  • ¼ cup extra-virgin olive oil

  • 5 scallions, including green part, cut into thick slices

  • 4 cloves garlic, finely chopped

  • 5 ounces baby kale

  • 15 Kalamata olives, pitted, cut in half

  • 4 tablespoons lemon juice

  • Kosher salt

  • Freshly ground black pepper

  • 1 pound whole wheat spaghetti

PREPARATION:

  1. Heat 2 tablespoons oil in a wok. Add the scallions and garlic. Sauté over low to medium heat until the scallions are wilted, about 5 minutes.   

  2. Add the remaining oil and all the kale. Stir over high heat, until kale is just wilted. Add the olives, some of the lemon juice, salt and pepper.  

  3. In a large pot bring 3 quarts of water to a rolling boil. Add 2 tablespoons salt and the spaghetti. Boil briskly, uncovered, for 8 -10 minutes. The spaghetti should be al dente. Drain well and add to the wok.  

  4. Combine and season to taste with lemon juice, salt and pepper.

  5. Before serving check the seasoning again.    

 
 

Tomato Soup

Tomato Soup.jpg

Makes 2 servings. 

This is a soup without the addition of any liquid. The taste and the consistency is totally dependent on the quality of the tomatoes.

INGREDIENTS:

  • 1 pound ripe tomatoes

  • 2 garlic cloves, quartered

  • 2 tablespoons extra-virgin olive oil

  • 5 thyme sprigs, plus leaves from 2 sprigs for garnish

  • Kosher salt

  • Freshly ground black pepper

  • 1 teaspoon sugar

PREPARATION:

  1. Rinse, core and slice the tomatoes. Place them in a saucepan along with the garlic, olive oil and thyme.

  2. Bring to a gentle boil, cover and cook over low heat until the tomatoes are very soft, about 15 minutes. Stir occasionally.  

  3. Discard the thyme and puree in a Vitamix until very smooth.

  4. Season with salt, pepper and sugar. Garnish with thyme. 

 
 

Corn and Yellow Squash Soup

Corn and Yellow Squash Soup.jpg

Makes 4-6 servings. 

I prefer to make this soup when fresh local corn and yellow squash is plentiful. I do not puree this soup.  I like the rough texture, the touch of sweetness to the flavor, and the lovely golden color.

INGREDIENTS:

  • 4 ears of fresh corn

  • 6 cups of water

  • 3 leeks including some green part

  • 3 garlic cloves

  • 3 small yellow squash, about 1 pound

  • 2 tablespoons extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 2 tablespoons lime juice, approx.

PREPARATION:

  1. Shuck the ears of corn and set aside.

  2. Put the cobs of corn in a saucepan, add the water and bring to a boil over high heat. Reduce the heat, cover and boil gently for 30 minutes. 

  3. Cut off and discard the dangling roots and most of the green parts of the leeks. Discard 2 tough outer leaves and cut the white and green parts into cubes. Place in a sieve and rinse thoroughly under cold running water to remove all the sand. Drain well.

  4. Chop the garlic finely.

  5. Rinse the squash, trim the ends and cut into small cubes.  

  6. In a medium saucepan sauté the leeks and garlic for a few minutes. Add the corn and the squash, sauté for a minute. Add all the cob stock, bring to a boil, reduce the heat, cover and cook for 10 minutes.

 
 

Tuna Tartare

Tuna Tartare.jpg

Makes 4 first course servings.                               

Very fresh, top quality tuna makes this very easy to prepare dish so inviting. I serve it on a bed of grated radishes with crispy crackers.  

INGREDIENTS:

  • 1 pound sashimi quality tuna
  • 3 tablespoons extra-virgin olive oil
  • 1½ teaspoon Kosher salt
  • 2 tablespoons Dijon mustard
  • 4 scallions, including the green part, thinly sliced    
  • 12 Kalamata olives, pitted, cut in half
  • Freshly ground black pepper                     

GARNISH:

  • 6 large radishes, coarsely grated

PREPARATION:

  1. Cut the fish into ½ inch cubes and place into a bowl.
  2. Combine with the remaining ingredients and season to taste.

TO SERVE:

Pat the grated radishes with paper towels; they tend to be wet. Arrange the radishes on a       plate with the tuna in the center.

 
 

Cucumber Avocado Soup

Cucumber Avocado Soup.jpg

Makes 4 servings.

A delicious refreshing summer soup with a distinct taste of cucumbers, this recipe requires no cooking and is so quick to prepare.

INGREDIENTS:

  • 2 large cucumbers, trimmed, peeled, sliced
  • ½ ripe medium avocado, sliced
  • 2 tablespoons lime juice, approx.
  • ¾ cup cold water, approx.
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

GARNISH:

  • 1 Kirby cucumber, rinsed, dried, trimmed and cut into very small cubes.

PREPARATION:

  1. Place all the ingredients in a Vitamix and puree till silky and smooth.
  2. Adjust the consistency with cold water. Season to taste with lime juice, salt and pepper.
  3. Serve chilled, garnished with cucumbers.
 
 

Acorn Squash Soufflé

Squash Souffle.jpg

Makes 4 luncheon servings or 6 first course servings.                                                                 

This soufflé is easy to prepare and has the distinct taste of squash and cheese.  

INGREDIENTS:

  • 1 acorn squash, about 2 pounds

  • 1 tablespoons unsalted butter, plus ½ tablespoon for greasing the soufflé dish

  • 4 scallions, including the green part, cut into thin slices

  • 8 ounces cottage cheese, at room temperature

  • 3 large eggs, separated, at room temperature

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Preheat the oven to 375 F.

  2. Cut the squash in half and discard the seeds and fiber. Place the halves, skin side down, on a foil-lined pan and bake until the inside is soft, about 40 minutes. Cool.

  3. Butter a 1-quart soufflé dish.

  4. Heat 1 tablespoon of the butter in a small skillet and sauté the scallions.

  5. Scoop the squash from the shells (discarding the shells) and place in a medium bowl. Mash coarsely with a fork, and then add the scallions, egg yolks and cottage cheese. Combine well and season to taste with salt and pepper. THIS PART CAN BE PREPARED AT ANY TIME.

  6. Beat the egg whites at high speed until stiff. With a rubber spatula fold ½ of the whites into the squash mixture to lighten it. Repeat with the remainder of the whites, mixing gently.

  7. Spoon the mixture into the soufflé dish (place a piece of heavy foil in the center of the oven rack, in case of any drippings) and bake for about 35 minutes. The soufflé should be puffy and golden on top (it rises a little).

NOTE:

When a recipe calls for stiffly beaten egg whites the surest way to know whether they are fully beaten is to tilt the bowl. If the egg whites stay when turned over they are ready.  

 
 

Penne with Basil, Parsley and Tuna

Pennie with Basil.jpg

Makes 6 servings as a first course.

4 servings as a main course.

This pasta is easy, flavorful and nutritious. The sauce requires no cooking, and only the pasta is boiled.

INGREDIENTS:

  • 4 anchovy fillets
  • 3 cloves garlic, quartered
  • 1 cup tightly packed basil leaves
  • 1 cup tightly packed flat leaf parsley
  • ¼ cup extra-virgin olive oil
  • 4 tablespoons lemon juice, approx.
  • 10 ounces Albacore wild white tuna drained and separated into large pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound imported penne

PREPARATION:

  1. Soak the anchovies in cold water for 5 minutes – drain and pat dry with paper towels.
  2. Place anchovies, garlic, basil and parsley in a food processor fitted with the steel blade. With the motor on, pour the olive oil and lemon juice through the feed tube. Pulse until smooth, transfer to a large bowl and combine with the tuna.
  3. Bring 5 quarts of water to a rolling boil in a large covered pot. Add 2 tablespoons salt and all the pasta at once and stir. Boil briskly, uncovered, for about 7 minutes, or until pasta is al dente. Drain well in a colander and toss with the sauce.
  4. Season to taste with salt, pepper and lemon juice. 
 
 

Butternut Squash Soup

Butternut Squash Soup.jpg

Makes 4 servings.

This soup is silky, creamy with a touch of sweetness.

INGREDIENTS:

  • 1 medium butternut squash, about 2 pounds
  • 3 tablespoons extra-virgin olive oil
  • I medium onion, sliced
  • 2 garlic cloves, sliced
  • ½ an inch piece ginger, coarsely chopped
  • 3 cups chicken broth
  • ½ teaspoon ground nutmeg
  • 1 teaspoon Balsamic vinegar, approx.
  • Kosher salt
  • Freshly ground black pepper
  • Toasted pumpkin seeds, for garnish

PREPARATION:

  1. Peel, seed and cube the squash. You should have about 4 cups.
  2. In a medium saucepan heat the olive oil, add onion, garlic and sauté for a minute. Add ginger, butternut squash, nutmeg and 2½ cups of chicken broth. Bring to a boil over high heat. Reduce the heat, cover, and cook for about 20 minutes. The vegetables should be soft.
  3. Puree in 2 batches in a Vitamix until very smooth.
  4. Adjust the consistency with the reserved ½ cup of broth and season to taste with Balsamic vinegar, salt and pepper.
  5. Serve garnished with toasted pumpkin seeds.
 
 

Winter Corn Soup

Winter Corn Soup.jpg

Makes 8 servings.                                             

This soup has a silky, creamy consistency without the addition of cream, a beautiful pale yellow color and a touch of sweetness. The ingredients for the soup are readily available all year round.  The inspiration came from Mexican cuisine, which is rich in corn, lime, and cilantro. I am featuring a revised version of this soup, one of my favorites, because the advent of Vitamix makes this soup so easy to make. 

INGREDIENTS:

  • 2 tablespoons extra-virgin olive oil

  • 2 medium onions, coarsely chopped

  • 2 garlic cloves, coarsely chopped

  • 5 cups chicken broth, approximately

  • 2 pounds frozen corn, thawed

  • 3 tablespoons lime juice, approx

  • Kosher salt

  • Freshly ground white or black pepper

  • Cilantro petals for garnish

PREPARATION:

  1. In a medium saucepan heat the olive oil, add onions and garlic and sauté for a minute.

  2. Add 5 cups of broth and the corn.  Bring to a boil over high heat. Lower the heat and cook, covered, for 20 minutes.         

  3. Puree the soup, in batches, in a Vitamix until very smooth.

  4. Season to taste with lime juice, salt and pepper and adjust consistency with the reserved broth.

  5. Garnish with cilantro petals.

NOTE:

This soup freezes very well. When reheating whisk it as it boils to bring back the creamy consistency

 
 

Pea Soup

Pea Soup.jpg

Makes 4 servings.

The ingredients for this delicious, creamy soup are available all year and it freezes very well. Like most of my soup recipes, you can make it in advance.

INGREDIENTS:

  • 2 leeks
  • 1 large head Boston lettuce
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Madras curry powder, approx.
  • 10-ounce package frozen peas, thawed
  • 3 cups chicken broth
  • Kosher salt
  • Freshly ground black pepper

GARNISH:

  • Roasted pepitas

PREPARATION:

  1. Cut off and discard the dangling roots and most of the green part of the leeks. Discard one or two of the tough outer leaves. Cut the white and light green parts into slices. Place in a sieve and rinse thoroughly under cold running water to remove any sand; drain.
  2. Separate lettuce leaves, wash and spin dry.
  3. Heat the olive oil in a medium saucepan.
  4. Add the curry powder and stir.
  5. Add, the leeks, lettuce, peas and 2 ¾ cups broth. Bring to a boil over high heat. Reduce the heat and cook, covered, over low heat, for 15 minutes.
  6. Puree in a Vitamix until smooth and creamy.
  7. Adjust the consistency with the ¼ cup reserved broth, as needed. Season to taste with curry powder, salt and pepper. Garnish with pepitas.

NOTE:

After freezing you may need to whisk the soup to restore its creaminess.

 
 

Cauliflower with Tahini

Cauliflower with Tahini.jpg

Makes 4 first course servings, 4-6 side dish servings.

The combination of all these ingredients makes for an unusual nutty flavor.  It is amazing what a versatile vegetable cauliflower can be.  

INGREDIENTS:

  • ½ cup tahini
  • Grated zest from 1 lemon
  • 2 tablespoons lemon juice, approx
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1½ teaspoon kosher salt
  • 1 teaspoon sweet paprika
  • Freshly ground black pepper.
  • 1 large head cauliflower, about 21/2 pounds
  • ½ cup cashews, toasted, coarsely chopped
  • ½ cup cilantro leaves, or flat leaf parsley, coarsely chopped

PREPARATION:

  1. Preheat the oven to 500F.
  2. Cut and discard the stem off the cauliflower. Cut the cauliflower head into 1½ to 2 inch florets and rinse.
  3. Line a large baking sheet (12 by 18) with heavy foil.
  4. In a large bowl, combine the tahini, lemon zest, lemon juice, oil, garlic, salt, paprika and pepper. It is easier to combine with a wooden spoon. Add the cauliflower and toss well.
  5. Spread it all on the baking sheet and bake on the lowest rack of the oven.
  6. Roast until well browned and just tender, about 13-15 minutes.
  7. Gather all the cauliflower to center of baking sheet and season to taste, with lemon juice, salt and pepper.
  8. Add cashews, cilantro or parsley.
 
 

Cauliflower Soup

Cauliflower Soup.jpg

Makes 6 generous servings.

I tend to serve this creamy, flavorful soup all year round. It is light enough to whet the appetite. 

INGREDIENTS:

  • 4 leeks
  • 2 garlic cloves
  • 1 large cauliflower, about 3 pounds, or 2 small ones
  • 3 tablespoons extra- virgin olive oil
  • 4 ½ cups chicken broth
  • 1 teaspoon Madras curry powder, approximately
  • Kosher salt
  • Freshly ground black pepper
  • Toasted sunflower seeds for garnish

PREPARATION:

  1. Cut off and discard the dangling roots and most of the green part of the leeks. Discard one or two of the tough outer leaves. Cut the white and light green parts into slices. Place in a sieve and rinse thoroughly under cold running water to remove any sand, drain well.
  2. Peel the garlic and cut into quarters.
  3. Cut off the green leaves of the cauliflower and discard. Cut and discard all but ¼ inch of the heavy stem. Cut the stem and the head into small pieces and rinse.
  4. Heat the olive oil in a large saucepan. Add the leeks and the garlic. Sauté, covered, over low heat for 5 minutes. Add the cauliflower, 4 cups of the broth and the curry powder. Bring to a boil over high heat. Lower the heat and cook, covered, for about 20 minutes or until cauliflower is soft.
  5. Puree the soup, in batches, in a Vitamix until very smooth.
  6. Adjust the consistency with the reserved broth and season to taste with curry powder, salt and pepper.
  7. Garnish with toasted sunflower seeds.
 
 

Tomato Watercress Soup

Watercress Tomato Soup2.jpg

Makes 6 servings.

This soup is a blend of interesting strong flavors. I serve it either at room temperature or hot.

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil
  • 1 onion, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 1½ cups vegetable broth
  • ½ pound Golden Yukon potatoes, peeled and cubed
  • 2 pounds tomatoes, rinsed, cored and cut into large pieces
  • 1 bunch watercress, stems removed, rinsed (3 cups loosely packed). Reserve a few petals for garnish
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Heat the olive oil in a medium covered saucepan. Add onion and garlic and sauté over low heat for 5 minutes. Add 1½ cups broth, potatoes and tomatoes.
  2. Bring to a boil, reduce the heat and cook, covered, until potatoes are soft, about 30 minutes.
  3. Add watercress and cook covered for 2 minutes.
  4. Puree in a Vitamix, in 2 batches, until smooth.  
  5. Adjust the consistency with the reserved broth. Season to taste with salt and pepper.  Garnish with watercress petals.
 
 

.

Corn and Squash Soup

Corn Soup 2.jpg

Makes 6-8 servings.

The combination of summer corn and summer yellow squash makes for a wonderful, nutritious and golden colored soup.

I serve it warm or at room temperature.

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil
  • 1 onion, coarsely chopped
  • 3 garlic cloves, coarsely chopped
  • 4 ears corn plus 1 for garnish
  • 4 medium yellow squash, about 1½ pounds
  • 3 cups vegetable broth.
  • 2 tablespoons lime juice, approx
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Heat the olive oil in a medium saucepan. Add the onion, garlic and sauté for a minute.
  2. Shuck the corn kernels, setting aside one of the ears for garnish.
  3. Rinse the squash and slice.
  4. Add the corn, zucchini and 2¼ cups of the broth to the saucepan. Bring to a boil over high heat. Lower the heat and cook, covered, for about 15 minutes or until tender.
  5. Puree the soup, in two batches, in a Vitamix until smooth and silky.
  6. Adjust the consistency with the reserved broth. Season with lime juice, salt and pepper.
 
 

Linguini with Uncooked Sauce

Makes 6 servings as a first course.

Makes 4 servings as a main course.

Summertime is when this pasta is especially appealing because tomatoes are at their best. I serve it is at room temperature and leftovers are good as well.

INGREDIENTS:

  • 1 pint cherry tomatoes (½ pound)
  • 3 garlic cloves, very finely chopped
  • 1/8 teaspoon crushed red pepper, approx
  • 20 pitted Kalamata olives, halved
  • 2 tablespoons capers
  • ¼ cup extra-virgin olive oil
  • 4 ounces baby arugula, torn into pieces
  • 1 pound imported linguini
  • Kosher salt
  • Freshly ground black pepper
  • 1-2 tablespoons lemon juice

PREPARATION:

  1. Rinse the tomatoes, dry and cut in half. Place in a large bowl and sprinkle with 1 teaspoon salt. Let stand while you are preparing the rest.
  2. Add the garlic, crushed red pepper, olives, capers, olive oil and arugula to the tomatoes.
  3. In a large covered pot, bring 5 quarts of water to a rolling boil. Add 2 tablespoons salt and all the pasta at once, stir. Boil briskly, uncovered for 7-8 minutes; the pasta should be al dente.
  4. Toss with the tomatoes.
  5. Season to taste with salt, pepper and lemon juice.
 
 

Roasted Cherry Tomato Soup

Makes 2 servings. 

This is a refreshing creamy tomato soup which I like to serve cold or at room temperature on hot summer days. Unfortunately without a Vitamix the soup will have to be strained to remove the seeds and some of the skin. I like to serve it with a basil pesto but snipped chives are equally delicious and certainly less work.

INGREDIENTS:

  • 1 pound cherry tomatoes
  • 3 garlic cloves, peeled sliced
  • 2 tablespoons extra-virgin olive oil
  • ¾ -1 cup vegetable broth
  • ¼ teaspoon balsamic vinegar
  • 1/8 teaspoon sugar
  • Kosher salt
  • Freshly ground black pepper
  • Chives, finely snipped for garnish

PREPARATION:

  1. Preheat the oven to 400 F.
  2. Rinse the tomatoes. 
  3. Place in an ovenproof dish that is large enough to hold the tomatoes in a single layer. Place the garlic underneath the tomatoes.
  4. Drizzle with olive oil.
  5. Roast for 1 hour, turning the tomatoes once. 
  6. Pour into a Vitamix and add ¾ cup vegetable broth. Puree until smooth.
  7. Adjust the consistency with the extra vegetable broth.
  8. Season to taste with sugar, balsamic vinegar, salt and pepper. 
  9. Garnish with snipped chives. Use scissors.
 
 

Zucchini and Roasted Pepper Soup

Makes 4-generous servings.

This is a light, creamy, flavorful soup with a touch of cumin, and it freezes very well. The ingredients are in season all year.  

INGREDIENTS:

  • 3 red bell peppers
  • 1 pound zucchini (3 medium), plus 1 extra for garnish
  • 2 tablespoons extra-virgin olive oil,
  • 1 onion, coarsely chopped
  • ½ teaspoon cumin, approx
  • 2 cups chicken broth
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Preheat the broiler.
  2. Core the peppers,
  3. Cut into quarters and seed.
  4. Line a broiler pan with foil and place the peppers, skin side up on it.
  5. Broil close to the heat source until skin is almost blistered and charred, about 7 minutes. Wrap the peppers in the existing foil and cool.  The heat will loosen the skin. Peel and cut into pieces.
  6. Rinse zucchini, pat dry, trim ends and slice.
  7. Heat olive oil in a medium, covered saucepan, add the onions, and sauté covered over low heat for 2 minutes. Add the cumin, zucchini, peppers, and broth.
  8. Bring to a boil over high heat, lower the heat and cook covered until the vegetables are soft, about 20 minutes. 
  9. Puree the soup in batches, in a Vitamix until the soup is very smooth. Season to taste with cumin, salt and pepper.

GARNISH:

Rinse, dry, trim and finely cube the extra zucchini. Sprinkle over the soup.

 
 

Eggplant Caviar

Makes 6 first course servings.

This is a Georgian (Russian) dish where eggplants are plentiful and seedless. There it is called “the poor man’s caviar.” l like to serve this piquant dish surrounded by sliced English or Persian cucumbers and crackers.

Like most simple recipes with very few ingredients, the quality of the eggplant becomes paramount. Unfortunately, I have no suggestions how to pick a good eggplant (try to find one with few seeds).

INGREDIENTS:

  • 1 medium to large eggplant (about 1 ½ pounds)
  • 4 tablespoons extra-virgin olive oil
  • 1 medium onion, very finely chopped
  • 2-3 tablespoons double-concentrate tomato paste
  • 2-3 tablespoons lemon juice
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Preheat the oven to 400°F.
  2. Line a pan with foil.
  3. Place the eggplant in pan and bake for about 35 minutes, turning once, until the eggplant is soft to the touch.
  4. While the eggplant is baking, heat the oil in a skillet.  Add the onion and sauté, over low heat until soft and transparent. About 10 minutes.
  5. When the eggplant is  cool enough to handle, discard the stem, cut in half, scrape off some of the seeds if there any, and pour off any accumulated juice. Scrape the flesh into a food processor, fitted with the steel blade. Add the onion, and the tomato paste and pulse until almost smooth. 
  6. Season to taste with lemon juice, salt, and pepper.
  7. Serve at room temperature.
 
 

Carrot Soup

Makes 8 servings.                                                             

Since the ingredients for this creamy, delicious soup are available in all seasons, you can serve it hot, at room temperature or cold, depending on the season.  I like it best served cold or at room temperature in warm weather

INGREDIENTS:

  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, sliced
  • 2 garlic cloves, quartered
  • 2 pounds carrots, peeled, sliced, reserving 1 carrot for garnish
  • 1 cup dry white wine.
  • 5-6 cups vegetable broth
  • ½ teaspoon cumin
  • ½ teaspoon coriander.
  • ½ teaspoon chili powder
  • 1 tablespoon lemon juice, approx
  • Kosher salt
  • Freshly ground back pepper

PREPARATION:

  1. Heat the oil in a medium saucepan. Add the onion and garlic and sauté for 5 minutes. Add the carrots, wine, 5 cups of broth, cumin, coriander, and chili powder. Bring to a boil over high heat. Lower the heat and cook, covered, for about 30 minutes, or until the carrots are tender.
  2. Puree the soup, in batches, in a Vitamiix until smooth. 
  3. Adjust the consistency with the reserved broth.
  4. Season to taste with lemon juice, cumin, coriander, chili powder, salt and pepper.
  5. To serve: steam the remaining carrot until just tender. Grate coarsely and garnish.