Guest guest Posted March 13, 1999 Report Share Posted March 13, 1999 * Exported from MasterCook * Cream Of Asparagus Soup With A Touch Of Fresh Dill Recipe By : Adapted from Mollie Katzen's " Moosewood Cookbook. " Serving Size : 1 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds asparagus 1 tablespoon butter -- up to 2 2 cups chopped onion 1 1/2 teaspoons salt 3 tablespoons unbleached white flour 2 cups water 2 cups warm milk (lowfat or soy OK) white pepper -- to taste 2 tablespoons minced fresh dill -- up to 3 Preparation time: 1 hour (about 30 minutes of work) Yield: 4 to 5 servings 1) Break off and discard the tough asparagus bottoms. Slice off the tips and set them aside. Chop the remaining stalks into 1-inch pieces. 2) Melt the butter in a medium-sized skillet. Add the onion, asparagus stalks, and salt. Saute for about 10 minutes over medium heat. When the onions are clear and soft, sprinkle in 2 tablespoons of the flour while constantly stirring. Cook over the lowest possible heat, stirring frequently, another 5 to 8 minutes. 3) Add water, stirring constantly. Heat to a boil, then turn down to a simmer. After about 5 minutes, sprinkle in the remaining tablespoon of flour, mixing well. Cook another 8 to 10 minutes, stirring frequently. 4) Puree the soup with the milk, either with a hand-held immersion blender, or bit-by-bit in a food processor or blender. (If using either of the latter two, return the puree to a kettle or large saucepan.) Season with white pepper and fresh dill, and taste to correct the salt. 5) Steam the reserved asparagus tips until just tender. Add these to the soup, heat very gently (don't boil it!) and serve immediately. www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Corn Chowder Recipe By : Adapted from " The Enchanted Broccoli Forest. " Serving Size : 1 Preparation Time :0:00 Categories : Soups And Stews Vegetables Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium potato peeled and diced small (about 2 cups diced) 2 1/2 cups water 1 tablespoon butter 1 1/2 cups minced onion 1/2 teaspoon dried thyme 1 1/2 teaspoons salt -- (or to taste) 1 medium stalk celery -- finely minced 1 small red bell pepper -- finely minced 5 cups fresh sweet corn (approximately 4 to 5 cobs' worth) White pepper to taste 3 tablespoons minced fresh basil (or more to taste) 1 cup milk -- at room temperature (lowfat OK) Preparation time: about 35 to 40 minutes Yield: 6 servings You will love this delicately seasoned, soothing, light soup--exquisite with fresh, sweet corn. If you really want to make the soup when corn is out of season, go ahead and use a 1-pound bag of frozen (defrosted) corn. This is delicious made either way, so you can have it throughout the year. 1) Place the potatoes and water in a small saucepan. Bring to a boil, lower to a simmer, cover, and cook until the potatoes are tender. Set aside. 2) Melt the butter in a kettle or Dutch oven. Add the onion, thyme, and salt, and cook over medium-low heat, stirring. After about 5 minutes, add celery. Five minutes later add the cooked potatoes with all their liquid, the red bell pepper, the corn, and a few shakes of white pepper. Stir well, cover, and reduce heat. Cook quietly for about 5 minutes longer. 3) Using a blender or food processor, purŽe about half the solids (about 2 to 3 cups--it doesn't have to be exact!) in some of the soup's own liquid. Return this to the kettle, and let it rest until serving time. 4) Stir in the basil and milk about 10 minutes before serving time. Don't actually cook the soup any further; simply heat it--gently!-- until it's hot enough to eat. Serve immediately. www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light Spinach Soup With Basil And Dill Recipe By : Adapted from " Mollie Katzen's Vegetable Heaven. " Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium-sized russet potatoes -- (about 1 pound) cut into cubes -- (peeling optional) 2 cups chopped onion 1 tablespoon minced garlic 5 cups water 1 1/2 teaspoons salt (possibly more to taste) 1 teaspoon dry mustard 20 ounces frozen chopped spinach -- defrosted (or 2 pounds fresh spinach cleaned and chopped) 1/2 cup minced fresh dill A small handful fresh basil leaves (optional -- if available) Freshly ground black pepper -- to taste ***OPTIONAL, FOR THE TOP*** A little yogurt Mild paprika Easy, nonfat, bright green, and beautiful. * Go ahead and use frozen spinach--it works very well here (just remember to defrost it ahead of time). * Step 1 can be done up to several days ahead. * Don't substitute dried herbs for the fresh. It just won't be the same. * This soup freezes well, if stored in an airtight container. Preparation time: 50 minutes--about half of it work time. (Note: It will take slightly longer if made with fresh spinach.) Yield: 6 or more servings 1) Place the potatoes, onion, garlic, water, salt, and mustard in a soup pot or Dutch oven. Bring to a boil, then cover and simmer very slowly for about 20 minutes. 2) Use a food processor or a blender to puree the soup with all its solids, adding the spinach and fresh herbs along the way. 3) Return the soup to the pot and heat slowly. Add black pepper to taste. Serve hot, with a drizzle of yogurt and a dusting of mild paprika on top, if desired. www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * The Art Of Cooking Fresh Corn Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Info/Tips Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 1) STEAMED CORN The best boiled corn is actually cooked right in its husk! The flavor is sealed in and intensifies, and the corn is actually steamed through this method, rather than literally boiled. Here's how: * Heat a large potful of water to boiling. Don't add any salt. * Remove the coarse outer husks, but leave on the inner ones. If you'd like, you can peel back the husks and pull out the silks, then replace the husks, tying them in place. (You can also wait and pull both husks and silks off just before eating.) * Cook in the boiling water for just 1 minute. That's it! Drain and serve. 2) GRILLED CORN Corn is delicious grilled over hot coals. If you leave the husks on, this takes about 8 to 10 minutes, and if you remove the husks and silks, it only takes about 3 minutes. Turn the corn frequently, to cook it evenly. It's also fun to " grill " corn directly over the flame of a gas stove, exactly as you would a bell pepper. Remove the husks and silks, and hold the corn with tongs. Let the kernels darken evenly on all sides (a total of 3 to 4 minutes). 3) ROASTED CORN Preheat the oven to 450øF. Open the husks, and remove the silks. Brush the kernels with a little melted butter, then replace the husks, tying them into place with string. Roast for 6 to 8 minutes, or until heated through. 4) DELICIOUS TOPPINGS FOR ALL OF THE ABOVE!! Butter (plain or garlic-infused) Olive oil (plain or herb-infused) Coarse salt Lime juice Chili Mayonnaise (Use 2 tablespoons good chili powder per cup of mayo. Mix well.) www.molliekatzen.com 2/99 - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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