Moosewood Restaurant

[Guest guest]

Here are two more soups from last weeks cookbook-of-the week.

 

* Exported from MasterCook *

 

Navarin Of Spring Vegetables

 

Recipe By : Moosewood Restaurant Daily Special, page 47

Serving Size : 6 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

6 cups Basic Light Vegetable Stock

OR Garlic Stock

(see separate recipes)

OR canned vegetable broth*

1/2 cup dry white wine -- (optional)

4 garlic cloves -- minced or pressed

1 large bay leaf

12 new potatoes -- scrubbed, up to 18

peeled if you wish and cut in half

OR into bite-sized cubes -- (about 3 cups)

18 baby carrots -- peeled

(1 scant cup)

3 small turnips -- peeled

and each cut into 8 wedges -- (about 1 1/2 cups)

12 small boiling onions or 24 pearl onions -- peeled, up to 18

(about 3 cups)

1/2 pound asparagus -- trimmed

and cut into 2-inch lengths

5 artichoke hearts -- drained

and cut Into quarters -- (14-ounce can)

1 teaspoon dried thyme

1 teaspoon dried tarragon

1 cup fresh or frozen green peas

1 tablespoon light miso

salt and ground black pepper to taste

Goat Cheese Toasts

(see separate recipe)

 

*We recommend Pritikin and Hain brands of canned vegetable broths.

 

Fresh tender vegetables just cooked in a delicate broth make for an

extremely light and elegant dish. In France, this pretty springtime stew

is a delectable change after heavier winter fare. While the growing season

is shorter in upstate New York, we're blessed with supermarkets that might

carry beautiful baby vegetables in November, so we can serve Navarin well

beyond spring. Goat Cheese Toasts are the perfect accompaniment.

 

Serves 6. Yields about 10 cups. Preparation time: 25 minutes. Simmering

time: 20 to 25 minutes

 

In a soup pot, bring the stock and, if using, the white wine to a boil and

add the garlic, bay leaf, potatoes, carrots, turnips, and onions. Lower

the heat, over, and simmer for about 15 minutes, until the vegetables are

nearly tender.

 

Add the asparagus, artichoke hearts, thyme, tarragon, and peas and cook for

another s minutes. Remove and discard the bay leaf. Add the miso and stir

until dissolved. Add salt and pepper to taste.

 

Ladle immediately into shallow bowls, top each with a Goat Cheese Toast,

and serve hot.

 

MENU IDEAS: Five-Herb Salad, Fresh Pear & Blue Cheese Salad, tossed green

salad topped with our Versatile Vinaigrette, Focaccia (see separate recipes).

 

Per 13-ounce serving: 195 Calories, 8.2 g Protein, 0.9 g Fat, 42.6 g

Carbohydrates, 0.2 g Saturated fatty acids, 0 mg Cholesterol, 383 mg

Sodium, 8.5 g Total dietary fiber

 

 

 

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* Exported from MasterCook *

 

Spiced Mexican Squash Stew

 

Recipe By : Moosewood Restaurant Daily Special, page 54

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 tablespoons olive oil or vegetable oil

2 cups chopped onions

6 garlic cloves -- minced or pressed

1/2 teaspoon salt

1 butternut squash

1/2 small fresh jalapeno or other chile -- minced

(seeds removed for a milder " hot " )

1/2 teaspoon ground cinnamon

2 teaspoons ground cumin

3 cups water

2 cups chopped fresh tomatoes

OR undrained canned tomatoes -- (15-ounce can)

2 cups chopped red and/or green bell peppers

2 cups fresh or frozen corn kernels

(10-ounce frozen package)

salt and ground black pepper -- to taste

sour cream

Jalapeno Cream

(see separate recipe)

OR grated Monterey jack cheese

 

Serves 6 to 8. Yields about 10 cups. Total time: 45 minutes

 

This unusual and authentic Mexican stew is so pretty- gold, red, green, and

yellow -and just hot enough. The sweetness of butternut squash and

cinnamon is accentuated by tangy tomatoes and a fresh jalapeno. A cool

dollop of sour cream or some grated Monterey Jack cheese will smooth out

the spiciness. For those who prefer an extra little kick, try garnishing

the stew with Jalapeno Cream and some Fried Shallots (see separate

recipes). With a multicolored salad alongside, it's a fiesta meal.

 

Place the oil, onions, garlic, and salt in a nonreactive soup pot. Cover

and cook on medium heat for about 10 minutes, stirring often, until the

onions are translucent.

 

Meanwhile, halve and peel the squash, scoop out and discard the seeds, and

dice into 1/2-inch cubes (see Note). Add the squash, jalapeno, cinnamon,

cumin, and water to the soup pot and simmer for 5 to 10 minutes. Add the

tomatoes and bell peppers and cook for 15 minutes or until all of the

vegetables are tender. Stir in the corn and return to a simmer. Add salt

and pepper to taste.

 

Serve each bowl topped with a dollop of sour cream or Jalapeño Cream or a

sparkling of grated cheese.

 

Now if the cubed squash is 5 cups or more, you may need an additional 1/2

to 3/4 cup of water.

 

MENU IDEAS: Mexican Shrimp & Spinach Salad, Three-Bean Pasta Salad, Mexican

Chickpea Salad, Avocado Seitan Salad, Southern Wheat-free Cornbread. See

separate recipes.

 

Per 10-ounce serving: 120 Calories, 3.1 g Protein, 3.6 g Fat, 22.5 g

Carbohydrates, 0.5 g Saturated fatty acids, 0 mg Cholesterol, 188 mg

Sodium, 2.6 g Total dietary fiber

 

 

 

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