Soup, mmm good

I lived so many years on own that I became very proficient in the one-pot meal. Of course, the time of year will inform what I was making. So easy to toss a salad together in spring and summer when the majority of fruits and vegetables can be eaten raw – and I do love me a salad. The one-pot meal gets revved up as wool scarves become a daily accessory, and I tend to offer hot tea to all guests. A favorite cast iron saucepan, I rescued from a flea market, facilitates the best crispy biryani that is a go-to this time of year, however, plunging temperatures make these days, soup days.

Can anyone argue that a steaming bowl cannot melt away the nip of frost, and immediately make very thing cozy? Harkening back to my childhood when bowlfuls of tomato/rice or chicken noodle re-fueled, warmed and readied me tackle an afternoon of sledging. My mom knew what to prepared on frigid snow days. These days you would be hard pressed to get me on a sledge, or spend a extended period time in the snow, voluntarily. A simmering pot of brothy or creamy sustenance perfuming the house helps melt away the hibernating blues of mid-winter.

Chicken Soup with Plantain Dumplings – yields approx. 12 servings

For dumplings:

1 green plantain (about a ½-pound) – peeled

2 scallions – green tops only

3 tablespoons unsalted butter – at room temperature

¼-cup masa harina

1 teaspoon salt

Roughly chop the plantain, and in a food processor fitted with the steel blade blend the plantain and scallion greens to a smooth paste. Transfer to a work bowl and thoroughly mix in the butter, masa harina and salt.  You do not want to see any ribbons of butter.

With slightly moistened hands form the plantain mass into 14 walnut size balls. 

In a four quart pot bring 2½ quarts of water to the boil, and gently place in the dumplings. Lower the heat to a simmer, and place a tight fitting lid the pot. Cook the dumplings, undisturbed for 20 minutes. (This can be done separately or placed in the soup in the last half hour.)

For the soup:

1 capon – cut into 12 pieces and rinsed under cold water

4 quarts chicken stock

3 carrots – peeled and cut into 1 inch pieces

4 celery stalks – washed and cut into 1 inch pieces

2 large onion – cut into 1 inched pieces

5 garlic cloves – peeled and chopped

¼- cup Italian parsley leaves – roughly chopped

1 pound cassava (yucca) – peeled and cut into about 2 inch pieces

½-pound button mushrooms

⅛-cup cilantro – roughly chopped

Salt and freshly ground black pepper to taste

3 limes cut into 12 pieces for garnish

In an eight quart bring the capon and stock to the boil, and reduce to a simmer. Cook for 30 minutes skimming the fat and impurities off that float to the top.

After a half hour add the carrots, celery, onion, garlic, parsley, cassava and mushrooms. Bring the soup back to the boil, and continue cooking for a minimum of 1 hour (up to 3 hours). Add the cilantro, dumplings and season with salt and pepper. Serve hot in a large bowl with each serving getting a piece of chicken, and garnish with a lime wedge.

What I've Collected

A basket spills over

Embarrassed by my riches

     Everyone gets fed

Cold Creamy Zucchini Soup –yields 4½ quarts

1-large onion – roughly chopped

3-garlic cloves – chopped

4-pounds zucchini – chopped

2-teaspoons salt

1-cup whole almonds

3-pounds tomatoes – chopped

Freshly ground black pepper to taste

½-cup lemon basil leaves

1-packed tablespoon fresh mint leaves

In a 6-quart pot place the onions, garlic, zucchini, salt and almonds, and pour in ½-cup of water. Over a medium flame cook for about 25 to 30, covered.

Remove from the heat, and stir in the tomatoes, and allow the mixture to cool on the stove top. Once cooled add the pepper, basil and mint, and then process in a blender or food processor until smooth, correct the seasoning with salt. Serve cold.

Time to prepare

As we leave February, I am taking stock of my stores, particularly the vegetables I froze last summer. I try to exhaust my “put up” winter provisions by the time the stalks of asparagus begin to poke through the newly warmed earth. Gone already is all the okra, pumpkin and peppers that found their way into freezer bags in October. My inventory list shows I have to play with poblanos, corn, tomatoes, pinto beans and the pestos still in residency in my chest freezer. Not bad given that the hardest months are just about behind me, which leaves me having to negotiate April with a minimum of local/backyard possibilities.

This weekend also marks an appointment with a seed outlet that I plan to visit. I need germinating medium, slow release fertilizer as well as seeds. English shelling peas need to get in the ground in the next few weeks while there is still a chill in order to have them flower and pod before it gets too warm – as if that will happen this year! It is so hard to think a spring harvest or summer bounty while a cashmere scarf is still looped around my neck day and night. What is not difficult is to notice the

tenacity of weeds, which cannot be thwarted frost, ice, snow, and diminished light. So, with visible signs of my breath, I am out there tugging at the hardened ground tearing the roots of invasive interlopers in the hopes that when spring finally arrives my work will be lessened.

Chick Pea and Corn Soup – yields 8 servings

1-cup dried chick peas

1-large onion - diced

3-garlic cloves - chopped

1-medium carrot – peeled and diced

4-stalks celery – diced

2-teaspoons ground coriander

¾-pound yucca – peeled and diced

2-cups corn kernels – fresh or frozen

½-cup Italian parsely – chopped

½-cup cilantro – chopped

2-quarts - vegetable stock

Salt and freshly ground pepper

¼-cup fresh lemon juice ( from approx. a lemon)

Place the chick peas in a bowl and cover with 1-quart of water. Allow the chick peas sit at room temperature for about 8 hours. Then drain.

Place the chick peas into a 1-quart saucepan, and cover with 3-cups of water. Bring to the boil over a high flame, then reduce to low. Simmer for 30 minutes.  Remove from the heat.

In a 6 or 8 quart pot place the  onions, garlic, carrot and celery, and over a medium flame cooking until the onions start to wilt – stirring occassionally and 15 minutes.  Mix in the coriander and yucca to thoroughly disbruse. Then add in the corn, parsely, cilantro and stock and drained chick peas bringing the mixture to a boil. Reduce the flame to low, and simmer for 1½ to 2 hours, covered. Season with salt, pepper and lemon juice.