We are giving you this a day early since we were behind on the last two. Hope you enjoy and have a fabulous week.
PUMPKIN SOUP
SERVES 6
As a pumpkin pie-loving culture, Americans have grown up believing the flesh to be the most important part of the pumpkin. Originally, however—some 6,000 years ago in Mexico—pumpkins were cultivated for their seeds. This recipe proves that the flesh isn't just for pies but makes a delicious soup as well. We found it best to use a heavy pumpkin, with thick flesh that keeps it intact during baking.
1 7-lb. Cinderella pumpkin, with a 2" stem
7 tbsp. butter
Salt
1 large yellow onion, peeled and finely chopped
1 1⁄2 cups fresh white bread crumbs, toasted
1⁄2 tsp. ground nutmeg
1⁄2 tsp. ground sage
Freshly ground black pepper
1⁄2 cup grated Swiss cheese
4 cups Chicken Stock
2 bay leaves
1⁄2 cup heavy cream, optional
1. Preheat oven to 350°. Cut a lid about 4" in diameter out of top of pumpkin and set lid aside. Remove and discard seeds and strings. Rub inside of pumpkin and lid with 1 tbsp. softened butter, season with salt, and place on a baking pan.
2. Melt remaining 6 tbsp. butter in a skillet over medium heat. Add onions and cook until soft, about 10 minutes. Stir in bread crumbs and cook for 2 minutes, then add nutmeg and sage and season generously with salt and pepper. Remove from heat, stir in cheese, then spoon mixture into pumpkin. Pour enough stock into pumpkin to come within 1⁄2" of the rim. Lay bay leaves on top, then fit lid onto pumpkin.
3. Bake until pumpkin begins to soften and brown on the outside and the stock bubbles on the inside, about 1 1⁄2 hours. Carefully remove from oven and transfer to a serving platter. With a long-handled spoon, scrape flesh from bottom and sides of pumpkin and, just before serving, stir in heavy cream if using.
SERVES 6
As a pumpkin pie-loving culture, Americans have grown up believing the flesh to be the most important part of the pumpkin. Originally, however—some 6,000 years ago in Mexico—pumpkins were cultivated for their seeds. This recipe proves that the flesh isn't just for pies but makes a delicious soup as well. We found it best to use a heavy pumpkin, with thick flesh that keeps it intact during baking.
1 7-lb. Cinderella pumpkin, with a 2" stem
7 tbsp. butter
Salt
1 large yellow onion, peeled and finely chopped
1 1⁄2 cups fresh white bread crumbs, toasted
1⁄2 tsp. ground nutmeg
1⁄2 tsp. ground sage
Freshly ground black pepper
1⁄2 cup grated Swiss cheese
4 cups Chicken Stock
2 bay leaves
1⁄2 cup heavy cream, optional
1. Preheat oven to 350°. Cut a lid about 4" in diameter out of top of pumpkin and set lid aside. Remove and discard seeds and strings. Rub inside of pumpkin and lid with 1 tbsp. softened butter, season with salt, and place on a baking pan.
2. Melt remaining 6 tbsp. butter in a skillet over medium heat. Add onions and cook until soft, about 10 minutes. Stir in bread crumbs and cook for 2 minutes, then add nutmeg and sage and season generously with salt and pepper. Remove from heat, stir in cheese, then spoon mixture into pumpkin. Pour enough stock into pumpkin to come within 1⁄2" of the rim. Lay bay leaves on top, then fit lid onto pumpkin.
3. Bake until pumpkin begins to soften and brown on the outside and the stock bubbles on the inside, about 1 1⁄2 hours. Carefully remove from oven and transfer to a serving platter. With a long-handled spoon, scrape flesh from bottom and sides of pumpkin and, just before serving, stir in heavy cream if using.
Twice-Cooked Tuscan Bread Soup
SERVES 6, TWICE
This is one of Tuscany's most famous bean dishes. Freshly made, this is a hearty but brothy soup; reheated the next day, it becomes a deeply flavorful, almost porridgy stew.
1 lb. dried zolfini or cannellini beans
Fruity extra-virgin olive oil
2 medium yellow onions, peeled and chopped
2 carrots, peeled and thickly sliced
2 ribs celery, trimmed and thickly sliced
2 all-purpose potatoes, peeled and thickly sliced
1 large bunch swiss chard, trimmed and coarsely
chopped
1 bunch cavolo nero or kale, trimmed and coarsely
chopped
1⁄2 small savoy cabbage, cored and coarsely chopped
1 cup chopped canned Italian plum tomatoes
3 thick slices day-old country white bread
Salt and freshly ground black pepper
1. Cook beans according to the Tuscan-Style White Beans
2. Heat 1⁄4 cup of the oil in a large earthenware casserole over medium-low heat. Add onions, and cook until soft, about 20 minutes. Add carrots, celery, potatoes, chard, cavolo nero, and cabbage, stirring until mixed. Add tomatoes, cover, and cook until greens wilt, about 20 minutes.
3. Add puréed beans and remaining cooking liquid, and simmer, covered, until vegetables are soft, about 1 hour. Add bread and reserved beans, stir gently, cover, return to a simmer, and cook until bread begins to soften, about 10 minutes. Season to taste with salt and pepper, and serve. Refrigerate leftover soup.
4. The next day, preheat oven to 375º. Heat the leftover soup in the casserole in the oven, uncovered, stirring occasionally, until heated through, about 1 hour. For the last 30 minutes, do not stir; let soup brown lightly. Drizzle with another 1⁄4 cup oil, and serve.
SERVES 6, TWICE
This is one of Tuscany's most famous bean dishes. Freshly made, this is a hearty but brothy soup; reheated the next day, it becomes a deeply flavorful, almost porridgy stew.
1 lb. dried zolfini or cannellini beans
Fruity extra-virgin olive oil
2 medium yellow onions, peeled and chopped
2 carrots, peeled and thickly sliced
2 ribs celery, trimmed and thickly sliced
2 all-purpose potatoes, peeled and thickly sliced
1 large bunch swiss chard, trimmed and coarsely
chopped
1 bunch cavolo nero or kale, trimmed and coarsely
chopped
1⁄2 small savoy cabbage, cored and coarsely chopped
1 cup chopped canned Italian plum tomatoes
3 thick slices day-old country white bread
Salt and freshly ground black pepper
1. Cook beans according to the Tuscan-Style White Beans
2. Heat 1⁄4 cup of the oil in a large earthenware casserole over medium-low heat. Add onions, and cook until soft, about 20 minutes. Add carrots, celery, potatoes, chard, cavolo nero, and cabbage, stirring until mixed. Add tomatoes, cover, and cook until greens wilt, about 20 minutes.
3. Add puréed beans and remaining cooking liquid, and simmer, covered, until vegetables are soft, about 1 hour. Add bread and reserved beans, stir gently, cover, return to a simmer, and cook until bread begins to soften, about 10 minutes. Season to taste with salt and pepper, and serve. Refrigerate leftover soup.
4. The next day, preheat oven to 375º. Heat the leftover soup in the casserole in the oven, uncovered, stirring occasionally, until heated through, about 1 hour. For the last 30 minutes, do not stir; let soup brown lightly. Drizzle with another 1⁄4 cup oil, and serve.
POTATO SOUP
SERVES 6 – 8
This is a flavorful and creamy soup with just the right amount of cheese.
4 russet potatoes, peeled and diced
1 carrot, peeled and sliced
1 yellow onion, peeled and chopped
6 cups Chicken Stock
8 tbsp. butter
1⁄4 cup flour
2 cups hot milk
2 cups grated sharp cheddar cheese
Salt and freshly ground black pepper
1. Combine potatoes, carrots, onions, and chicken stock in a large heavy pot. Bring to a boil over medium heat. Reduce heat to low, and simmer until vegetables are soft, about 45 minutes.
2.Melt butter in a large, heavy saucepan over medium heat. Add flour, and cook, stirring with a wooden spoon, for 2 minutes. Stir in hot milk, 1⁄2 cup at a time, and cook until smooth and slightly thickened, about 3 minutes. Add cheese. Stir milk mixture into soup. Season to taste with salt and pepper.
SERVES 6 – 8
This is a flavorful and creamy soup with just the right amount of cheese.
4 russet potatoes, peeled and diced
1 carrot, peeled and sliced
1 yellow onion, peeled and chopped
6 cups Chicken Stock
8 tbsp. butter
1⁄4 cup flour
2 cups hot milk
2 cups grated sharp cheddar cheese
Salt and freshly ground black pepper
1. Combine potatoes, carrots, onions, and chicken stock in a large heavy pot. Bring to a boil over medium heat. Reduce heat to low, and simmer until vegetables are soft, about 45 minutes.
2.Melt butter in a large, heavy saucepan over medium heat. Add flour, and cook, stirring with a wooden spoon, for 2 minutes. Stir in hot milk, 1⁄2 cup at a time, and cook until smooth and slightly thickened, about 3 minutes. Add cheese. Stir milk mixture into soup. Season to taste with salt and pepper.
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