Moosewood Restaurant Daily Special

[Guest guest]

When this book came out a few months ago I was so excited that there was a

new Moosewood book that I bought it sight unseen from amazon.com. And I

was soooo disappointed when it arrived because the book looks dark and

boring with dreary green and dark brown being the primary colors and

because none of the recipes look like the basic foods we eat and they

seemed very unlike the Moosewood lowfat cookbook which is a favorite.

 

However, today I picked it up to see if there could even be just a few

recipes worth scanning and sharing, and I discovered that it is full of

wonderful soups! Before I must have been looking at all the salads and all

the (gasp!) seafood recipes.

 

I'm really into soup making this winter and have a freezer full of various

individual serving soups to grab and take to work for lunch. I stayed home

from work on Wednesday during a snowstorm and dreamed up a wonderful soup

using beans and veggies around the house. Now I have some good starting

points for more soups.

 

You don't have to start a soup with a homemade broth, but it sure improves

the soup if you do. Most purchased broths are full of sodium. There are

six basic broths in this book which are simple to prepare on a day you are

at home and busy doing something else.

 

Asian Soup Stock

Basic Light Vegetable Stock

 

* Exported from MasterCook *

 

Asian Soup Stock

 

Recipe By : Moosewood Restaurant Daily Special, page 17

Serving Size : 8 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 cups water

2 leeks or 2 large onions

OR 2 bunches scallions -- chopped

4 large carrots -- peeled and sliced

(4 to 5)

4 celery stalks with leaves -- chopped

10 garlic cloves

unpeeled and smashed

1/4 teaspoon whole black peppercorns

OR Sichuan peppercorns

6 whole cloves

1 3 Inch piece fresh ginger root -- sliced

(about 1 1/2 ounces)

4 dried shiitake -- (optional) (4 to 5)

2 large parsley sprigs

1/2 teaspoon salt

 

Yields about 8 cups. Total time: 1 1/4 hours

 

This delicately flavored broth needs only some tender young bok choy or

snow peas, sliced seasoned tofu, and a splash of soy sauce to become a

delightful, soothing, and light soup.

 

Combine all of the ingredients in a large soup pot, cover, and bring to a

boil. Lower the heat and simmer for 45 minutes to hour. Strain the stock

and use it right away, or refrigerate it in a covered container for up to 4

days, or freeze it for up to 6 months.

 

Per 8-ounce serving: 24 Calories, 0.6 g Protein, g Fat, 5.5 g

Carbohydrates, 0 g Saturated fatty acids, 0 mg Cholesterol, 170 mg Sodium,

0.6 g Total dietary fiber.

 

 

 

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* Exported from MasterCook *

 

Basic Light Vegetable Stock

 

Recipe By : Moosewood Restaurant Daily Special, page 16

Serving Size : 8 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 cups water

2 medium onions -- quartered

2 medium sweet potatoes

OR 4 medium carrots -- peeled

3 garlic cloves

unpeeled and smashed

2 large potatoes -- thickly sliced

2 celery stalks -- coarsely chopped

2 fresh parsley sprigs

1 bay leaf

1/2 teaspoon salt

6 peppercorns

4 allspice berries

1 cup mushroom stems -- (optional)

 

Yields about 8 cups. Total time: 1 hour, 10 minutes

 

This is our standard vegetable stock and would work in any recipe that

calls for stock. It is light in color and mild in flavor. Simple to

prepare, it uses ingredients that most cooks have on hand. Many stock

recipes call for mushrooms, but in this light stock they are optional; the

stock will be flavorful either way, though stock made with mushrooms will

be a slightly darker light amber.

 

Wash the vegetables well, removing any soil or sand. Combine all of the

ingredients in a large soup pot and cover with a tight-fitting lid. On

high heat, bring the stock to a boil and then lower the heat and simmer for

about 45 minutes. When the vegetables are quite soft and have lost their

bright colors, the stock is done.

 

Strain the stock through a large colander or sieve, pressing out as much

liquid as possible. Discard or compost the vegetable solids. Use the

stock right away, or refrigerate it in a sealed container for up to 4 days,

or freeze it for up to 6 months.

 

Per 8-ounce serving: 24 Calories, 0.5 g Protein, g Fat, 5.6 g

Carbohydrates, 0 g Saturated fatty acids, 0 mg Cholesterol, 154 mg Sodium,

0.6g Total dietary fiber.

 

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