TIME FOR WARMING SOUP

                                    Time for warming soup

           The icicles from my roof keep growing at such alarming rate these days that I’m willing to take seriously the recent prognostications of that sleepy marmot in Pennsylvania. Even the meteorologists have jumped on the band wagon with their predictions of continued Arctic blast. For the home cook it is a clear signal to retrieve recipes for favorite warming soups.

          Soup is one of those warm filling dishes produced in a pot on the stove with liquid, meat or fish, flavorful grains or vegetables, limited only by imagination of the cook. And yet it’s origins go back about 20,000 years when archaeologists record that, ancient humans in Egypt, China and even Neanderthals made bone broth in leather or basket containers. Since these could not be placed on an open flame the water had to be heated by dropping in hot stones! As cooking evolved by the time of Romans, broth was used to soak bread, from which the word soup was derived. 

                                    Latino black bean and rice soup

          Soak 1 cup dried black beans in excess cold water overnight and drain. Heat 3 tbsp. olive oil in a 4 qt. pot and sauté 1 large onion chopped, 4 minced garlic cloves, 1 celery stalk and 1 medium carrot finely chopped, 1 seeded and de-ribbed green pepper chopped, 1tsp. oregano, 1 tsp. cumin and ½ tsp. turmeric for 5 minutes. Add the beans and 4 cups low salt chicken broth and ½ tsp pepper. Bring to boil and cook on medium low heat for 1 hour.

          Stir in 2 tbsp. tomato paste, 1 tsp. salt and 3 tbsp. red wine vinegar. Simmer for 30 minutes. Stir in 2 cups cooked brown rice, adjust liquid to desired consistency and heat thoroughly. Serve hot in bowls garnished with sour cream, sliced radishes or parsley.

                                                  Minestra di ceci

          The recipe was adapted from “The Italian Country Table” by Lynne Rosetto Kasper. Soak 1 cup chickpeas in cold water overnight. Drain the peas and cook for 40 minutes covered with 2 inches of water with added 2 tbsp. dried onion flakes, 1 bay leaf, 7 cloves, ½ tsp. salt. Remove bay leaf and cloves.

          Peel and chop 1 medium onion, 2 small carrots, 1 parsnip and 1 celery stalk with leaves. Coarsely shred 1 cup cabbage. In a large pot heat 2 tbsp. olive oil and sauté the vegetables for 10 minutes, add 2-3 chopped garlic cloves and sauté for additional 2 minutes. Stir in 4 cups water, 1 ½ tsp. salt, leaves from 2 six-inch stems of fresh rosemary, 2–3-inch piece of Parmesan rind, 1 tsp. sage, ¼ tsp. red pepper flakes, ¼ cup chopped sundried tomatoes, ¼ cup chopped Italian parsley. Cook for 30 minutes, stir in 1 small yellow squash diced, the cooked peas with liquid, ¼ cup ditalini or other small pasta and cook for another 12 minutes. Serve hot, topped with Parmesan.

          Soups made with legumes and crusty bread or savory muffins can provide a satisfying meal. However, for occasional elegant variety you can’t beat cheese straws. They are quite easy to make with commercially available puff pastry dough and are delicious.

                                  Parmesan or aged Asiago cheese straws

          Thaw 1 sheet of a 17.3 oz. package of frozen Puff Pastry sheets (Supermarket Frozen food section) according to directions. Preheat oven to 400 degrees and assemble ¼ cup freshly grated Parmesan or aged Asiago cheese, 1 egg beaten with 1 tblsp. water and finely chopped 1-2 tbsp. Italian parsley.

          Unfold the thawed pastry on a floured board and roll it in 14x10 inch rectangle. Cut it in half crosswise. Brush each half with the beaten egg. Top one half with the shredded cheese, sprinkle with ½ tsp. dried oregano leaves and the chopped parsley. Lay the other half of the pastry egg-side down on top. Using a rolling pin lightly seal the halves. Cut the pastry crosswise in ½ inch strips, twist each strip and lay on a non-stick pan, pushing down the ends to anchor it. Do NOT use parchment. Brush each twist with the egg wash.

          Bake at 400 degrees for 10-12 minutes to golden brown. Cool on wire rack and serve. Store in airtight container or in humid weather they will get soft.

           (I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day…”and “Uncharted Journey from Riga”; website: www.winicov-harrington.com)