Pruess - Soup for two : small-batch recipes for one, two, or a few

Copyright 2014 by Joanna Pruess
All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems without permission in writing from the publisher, except by a reviewer, who may quote brief passages. Published by The Countryman Press, P.O. Box 748, Woodstock, VT 05091
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: Elena Shashkina\Shutterstock; I am grateful every single day for my extraordinary kids: Nicole, Ben, Justin, and Lindsey. : Olha Afanasieva\Shutterstock;
: sarsmis\Shutterstock;
: Iryna Melnyk\Shutterstock;
: Maria Shumova\Shutterstock;
: Brent Hofacker\Shutterstock;
: Shaiith\Shutterstock;
: vanillachoes\Shutterstock;
: Alexandralaw1977\Shutterstock;
: Martin Turzak\Shutterstock;
: Irina Zavyalova\Shutterstock;
: Nitr\Shutterstock;
: Yulia Davidovich\Shutterstock;
: Marysckin\Shutterstock;
: Dzinnik Darius\Shutterstock;
: Elena Shashkina\Shutterstock; I am grateful every single day for my extraordinary kids: Nicole, Ben, Justin, and Lindsey.

They constantly amaze me and bring tremendous joy into my life. I look forward to sharing some of these soups with Jackson, my beautiful grandson, very soon. When Englands Queen Victoria said, Things taste better in small houses, she could have been speaking to twenty-first-century cooks whove downsized either by choice or by circumstances. Many of us have found we dont miss a lot of extra space, and, true to Victorias words, our foods taste very, very goodmaybe even betterin intimate surroundings. This is certainly true with soups, one of my favorite food categories. They are ideal to share with a partner or friend at the kitchen table, in an alcove, or in front of the TV.

Soup for Two was borne of my desire to create smaller amounts of delicious soups that for the most part are practical and easy to make. With no kids at home, limited refrigerator and freezer space, and zero desire to eat the same soup (no matter how tasty) several days running, I adapted favorite recipes and created several new ones that each make two 12-ounce mugs or bowls, or three 8-ounce cups. Youll find traditional favorites like homey chicken-noodle soup, plus appealing variations from around the world, such as Lidia Bastianichs Nonnas Rice and Potato Soup, a treasured recipe from her grandmother in Friuli. Legume, Nut, and Bean Soups includes Nanny Annies Barley-Mushroom Soup, in which Bette Shifman similarly pays homage to her Detroit-born grandmother. Theres also a Vegetarian Split Pea Soup and a version with sausages. No soup book would be complete without a tomato soup, and I include seven recipes that use different types and forms of tomatoes available today.

Rainy Day Tomato Bisque relies on one of my newest go-to pantry staples: fire-roasted and petite-diced canned tomatoes. The soup was inspired by childhood days in my moms kitchen. I serve it with grilled cheese triangles, a combo that still consoles me. Gazpacho, a staple in our house, uses plum tomatoes, and Chilled Summer Tomato Soup with Pesto encourages you to seek just-picked produce from local farm stands. Soups can be far more than familiar fare. Some recipes in Soup for Two were inspired by my travels: Finnish Jerusalem Artichoke Soup is a surprise in its simplicity yet rich, nutty flavor; Circassian Chicken Soup and Turkish Eggplant Soup are based on several visits to Turkey; and West African Peanut Soup with Chicken is easy to make and very satisfying.

Finally, most soups dont take a long time to make. When the vegetables or meat is tender, the soup is done. Many of the recipes in this book can be made in under an hour. To make them your own, you can add a final garnish (which can often be made ahead of time). Pumpernickel-Parmesan Croutons, Chile-Spiced Pumpkin Seeds, and Crunchy Chickpeas all dress up whats in these bowls and make them visually more exciting. One of the most important garnishes is that final sprinkle of fresh herbs.

Its a small touch that makes a big difference. I hope you enjoy making soup for two. Joanna Pruess Making about three cups of soup doesnt require a lot of cooking equipment. All of the soups in this book were made with the utensils below, most of which you probably already have. 2 -quart, 8-inch, heavy-bottomed saucepan 5-quart, 8-inch, heavy-bottomed pot Small and large strainers Silicon scrapers and wooden spoons Electric blender with 700 watts of power and a glass container of 56 ounces Food processor Flame tameruseful to slowly saut vegetables without burning them Good vegetable peeler Glass and metal measuring cups and spoons Oxo microplaneuseful for thinly slicing onions and vegetables Sharp chefs knife and paring knife A couple of solid, fairly good-size LEXAN, acrylic, or bamboo cutting boards Deep fat or instant-read thermometer for frying Pepper mill Ladle, two soup bowls or mugs, and soup spoons FOOD PROCESSORS VERSUS ELECTRIC BLENDERS: A PLACE FOR BOTH Food processors operate at up to 1,700 rpms. They are ideal when you want a chunky-smooth texture and you have a high ratio of solids to liquids.

If you ladle too much liquid (more than half full) into a processors work bowl, it can rise to the top and ooze out. One way to avoid that is to use a slotted spoon when transferring cooked ingredients from the pot to the work bowl, leaving some of the broth in the pan. If needed, you can add more liquid to the bowl before the solids are returned to the pot. Electric blenders spin at 17,000+, depending on the setting. They emulsify ingredients, holding them in suspension and creating that velvety finish. I dont think you need a lot of bells and whistles on the machine, but you do want one with about 400 watts that pures at lower and higher speeds.

Although you can pulse ingredients in a blender, they often become too finely or unevenly chopped to saut well. To avoid splattering soup on your ceiling or kitchen counters, start at a low speed when using a blender. Making soup for two means rethinking your shopping. Forget buying in bulk: Youre wasting your money and storage space. Consider, instead, smaller-size jars, packages, and bottles. For example, many markets now sell stocks in both 16-ounce (2-cup) and 32-ounce (4-cup) boxes.