Hot & Spicy & Meatless 2

[Guest guest]

This stock is the basis for many recipes in this book.

 

Super-Rich Vegetable Stock

Chipotle Black Bean Soup With Pumpkin

 

* Exported from MasterCook *

 

Super-Rich Vegetable Stock

 

Recipe By : Hot & Spicy & Meatless 2, by DeWitt, Wilan & Stock, page 4

Serving Size : 1 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 onions -- not peeled

cut into eighths

3 large ribs celery -- cut into fourths

2 leeks -- white part only

1 head garlic -- peeled

4 carrots

cut into 2-inch pieces

1 1/2 cups dry white wine

2 tablespoons high-quality olive oil

3 green onions

cut into1-inch pieces

1/3 cup chopped parsley

including the stems

1/4 cup fresh chopped basil

OR 2 tablespoons dried basil

1 teaspoon dried marjoram

1/2 cup chopped button mushrooms

1/2 cup chopped celery leaves

1 zucchini -- peeled and sliced

3 cups coarsely chopped tomatoes

3 jalapeno chiles

seeds and stems removed -- chopped (optional)

3 quarts cold water

5 whole black peppercorns

Salt

 

This stock is good enough to serve as a first course consomme in addition

to using it as a basis for some of the other recipes in this cookbook.

Baking or caramelizing the vegetables before adding the water gives an

additional richness to the stock. If you wish, adding a 1-inch to 2-inch

piece of kombu seaweed will also add a further depth of flavor. This stock

will keep for two days, covered, in the refrigerator. It can also be

frozen; divide it into 2-cup or 3-cup freezer containers. The jalapenos

are optional for making the stock spicy.

 

Heat the oven to 350 degrees. Place the onions, celery, leeks, garlic, and

carrots in a shallow pan and pour the wine over the top. Bake uncovered

for 1 1/2 hours.

 

Heat the oil in a large pan, add the caramelized vegetables and the green

onions, and saute for 5 minutes, stirring occasionally. Add the remaining

ingredients, except the water, peppercorns, and salt and saute for 5

minutes, stirring occasionally.

 

Add the cold water and the peppercorns and bring the mixture to a boil.

Lower the heat to a simmer, cover, and cook for 2 hours. Remove the cover

and simmer for another 30 minutes. Strain the stock through a fine

strainer lined with cheesecloth or a coffee filter and add salt to taste.

 

Yield: About 10 cups

Heat Scale: Varies

 

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* Exported from MasterCook *

 

Chipotle Black Bean Soup With Pumpkin

 

Recipe By : Hot & Spicy & Meatless 2, by DeWitt, Wilan & Stock, p. 101

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 pound black beans

1 teaspoon salt

3/4 cup drained canned tomatoes

1 cup canned pumpkin puree

3 chipotle chiles -- chopped

rehydrated

(by soaking in hot water for an hour)

3 cups Super-Rich Vegetable Stock

(see separate recipe)

1/4 cup vegetable oil

1 1/2 cups finely chopped onions

3 cloves garlic

peeled and crushed

1 teaspoon ground cumin

1/4 cup red wine vinegar

1/2 cup medium sherry

Cilantro leaves

 

What is it about the combination of black beans and chipotle chiles? Mary

Jane's fondness for black beans collides with Dave's love of chipotles in

this hearty soup. It takes a bit of time to cook the beans, but after that

it's a snap.

 

In a large saucepan, place the beans, enough water to cover plus 2 inches,

and the salt. Bring to a boil, partially cover the pan, reduce the heat,

and simmer until the beans are tender, 1 1/2 to 2 hours. Drain the beans.

 

Stir the tomatoes into the beans and transfer to a food processor. Pulse

briefly, leaving the beans somewhat chunky. Return the beans and tomatoes

to the saucepan and stir in the pumpkin, chipotles, and half of the stock.

Bring to a simmer.

 

Heat the oil over medium heat in a saucepan. Add the onions and saute for

about 8 minutes, then add the garlic and cumin and stir well. Add this

onion mixture to the beans, stir in the remaining stock and the vinegar,

and simmer for 15 minutes. Adjust the consistency by adding sherry, and

stir well.

 

Serve garnished with the cilantro leaves.

 

Yield: 4 to 6 servings Heat Scale: Medium

 

NOTE: This recipe requires advance preparation.

 

 

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