A Beautiful Bowl of Soup Read Online Free PDF Page B

cream
Stir together all the ingredients in a small bowl. Taste and adjust the seasoning; set aside.
to make the soup
Heat the oil in a Dutch oven over medium heat. Add the celery, onion, leek, and garlic; cook, stirring occasionally, until the onion is translucent, about 5 minutes.
    Stir in the vegetable stock and peas. Increase the heat to high and bring to a boil. Reduce the heat; cover and simmer until the vegetables are very tender, about 5 minutes.
    Meanwhile, steam the carrots in a covered steamer over boiling water until tender, about 10 minutes. Or, put the carrots in a small microwave-proof dish and add about 2 tablespoons water. Cover tightly and microwave on high for about 5 minutes. Drain well and set aside.
    In several batches, purée the pea mixture and the milk in a blender until smooth.
    Return the soup to the pan. Stir in the carrots, sugar, nutmeg, salt, and pepper. Stir gently over medium heat until heated through. Taste and adjust the seasoning.
    Top each serving with a dollop of Parmesan Cream and croutons.
advance preparation
    Refrigerate this soup and the Parmesan cream in separate covered containers for up to 3 days. When reheating the soup, stir in milk or vegetable stock to thin as desired.
TIPS
    The best-quality Parmesan cheese is Italy’s Parmigiano-Reggiano. Aged 3 to 4 years, it has a granular texture and complex flavor compared with domestic varieties, which are aged for only about 1 year. The imported cheese also melts beautifully in soup. Buy Parmesan in blocks and use a hand grater or food processor to grate your own just before using. Or, purchase freshly grated Parmesan at a cheese shop or deli. Sealed in a tightly closed container, grated Parmesan will keep in the refrigerator for up to 1 week. It can be frozen; however, the flavor and texture will deteriorate. Wrapped tightly in plastic wrap and refrigerated, a block of Parmesan will keep for up to 6 weeks.
    Generally, the flavor of baby peas, or petits pois, is preferable to that of the regular-sized peas. Harvested when young, baby peas remain especially sweet after picking; they also retain a brighter green color and a firmer texture.

curried granny smith apple and yam soup with glazed pecans
    Vegan recipe if pecans are omitted
    Tart apples, a sweet yam, ginger, and curry are the magical components of this soup. In addition to the sweet and salty pecans, top servings with colorful pomegranate seeds if you make this in October, November, or December.
    Makes 6 cups (6 servings)
    pecans
    1 tablespoon unsalted butter
    1 tablespoon light corn syrup
    2 teaspoons water
    ½ teaspoon salt
    1 cup (4 ounces) whole pecans
soup
    1 tablespoon canola oil
    1 carrot, finely chopped
    1 celery stalk, finely chopped
    1 leek (white part only), halved lengthwise, rinsed, and cut into ¼-inch slices
    2 cloves garlic, minced
    2 teaspoons minced fresh ginger
    2 teaspoons curry powder (see Tips)
    5 cups vegetable stock
    1 orange-fleshed sweet potato (about 10 ounces), peeled and cut into ½-inch chunks (about 2 cups)
    2 Granny Smith or other tart apples, cored, peeled, and cut into ½-inch cubes
    ½ cup dry white wine
    ˜ salt and ground white pepper to taste
    ˜ pomegranate seeds (see Tips) or dried cranberries for garnish
to make the pecans
Preheat the oven to 250° F. Line a jelly-roll pan with aluminum foil and spray it with vegetable-oil cooking spray. Melt the butter in a small nonstick saucepan over medium heat. Stir in the corn syrup, water, and salt. Bring to a boil, stirring constantly. Remove the pan from the heat. Add the pecans and stir until completely coated. Spread the nuts in a single layer on the prepared pan. Bake, stirring occasionally, for about 60 minutes, or until lightly browned and dry. Transfer to a plate and let cool, then coarsely chop. (Whole pecans will sink to the bottom of soup bowls.)
to make the soup
Heat the oil in a Dutch oven over medium heat. Add the carrot, celery, leek, garlic, ginger, and curry powder; cook, stirring