McMillan - Soup of the Day

SOUP OF THE DAY

KATE McMILLAN

PHOTOGRAPHY BY ERIN KUNKEL

A SOUP FOR EVERY DAY

Consider the myriad collection of fresh ingredients that combine in a single bowl of soup and recognize the subtle star of seasonal cooking. Soups and stews offer the ultimate canvas for blending the best of each months choice ingredients with the traditions, techniques, and cultural trends that influence their creation. Considered by many to be the ultimate comfort food, they are welcome additions to the dining table throughout the months, marking seasons and occasions with flavorful flair.

This updated collection of sumptuous recipes will encourage you to make soups on any day of the year. Using whats fresh as your guide, draw on seasonal ingredientsasparagus and peas in spring; corn, peppers, and tomatoes in summer; cruciferous vegetables and hearty greens during the fall; and root vegetables in winterto inspire your creations.

Versatile, flexible, and easy to stretch, soups are a smart way to cook. Some are perfect for casual weeknight meals, while others offer an elegant way to begin a dinner party. Soups are easy to dress up by adding texture, flavor, or a festive touch with simple garnishesa topping of crisp garlic croutons; a swirl of pesto, olive oil, or crme frache; or a sprinkle of chopped fresh herbs. You can also personalize them to your own taste by swapping in alternative ingredients or changing the texture by pureing them or leaving them chunky. Many soups can be made ahead and reheated just before serving, while others can be prepared in large batches and frozen for quick meal options on busy nights. Youll learn these approaches and many more on the pages that follow.

The recipes in this new compilation of seasonal soups and stews, 365 in all, are organized by calendar month and are designed to stimulate ideas for cooking any day of the year. You can use the calendar pages in the front of each chapter as a road map for your soup-making adventures, or feel free to meander through the recipes at your leisure, knowing that there will always be a dish to inspire you, no matter what the season. There are also dozens of full-color photographs to guide and entice you along the way.

The delicious recipes, colorful photographs, and daily culinary wisdom inside these pages are sure to satisfy a yearning for soup, no matter what the day brings.

january

During the cold and dark start of the year, warming soups provide nourishment and comfortand fill the house with delicious scents. Savory broths and spicy stews are the backdrop for Januarys sturdy vegetables, including cabbage, broccoli, and cauliflower, which are ideal partners for beans, sausage, and noodles of all types. Fresh herbs, aromatic spices, and winter citrus offer hits of bright flavor to seafood and vegetarian dishes.

JANUARY

PUMPKIN TORTILLA SOUP

This vegetarian version of the popular for a meat version) comes together quickly and hits all the high notes. You can trade out the cool-weather pumpkin used here for fresh corn in the summer and for mushrooms in the spring. Serve with cheese quesadillas and with a salad of sliced oranges and sweet onions dressed with a toasted cumin vinaigrette.

serves 46

3 corn tortillas

3 Tbsp canola or vegetable oil

Salt and freshly ground pepper

white onion, chopped

2 cloves garlic, chopped

1 small jalapeo chile, seeded, deribbed, and chopped

2 tsp ground cumin

tsp dried Mexican oregano

1 can (14 oz/455 g) fire-roasted diced tomatoes with juices

1 can (15 oz/470 g) black beans, drained

3 cups (24 fl oz/750 ml) vegetable or chicken broth

3 cups (20 oz/625 g) cubed peeled pumpkin (1-inch/2.5-cm cubes)

1 avocado, pitted, peeled, and cubed

cup (2 oz/60 g) shredded Monterey jack cheese, optional

3 green onions, white and tender green parts, chopped

2 radishes, stemmed, halved, and thinly sliced

Preheat the oven to 450F (230C). Stack the tortillas and cut them in half, then into -inch (12-mm) strips. In a bowl, toss together the tortilla strips and 1 Tbsp of the oil. Place in a single layer on a baking sheet and season generously with salt. Bake until golden brown and crispy, about 5 minutes. Set aside.

In a large, heavy pot, warm the remaining 2 Tbsp oil over medium-high heat. Add the white onion and cook, stirring occasionally, until soft, about 6 minutes. Add the garlic and jalapeo and cook, stirring occasionally, until soft, about 2 minutes. Stir in the cumin and oregano, and season with salt and pepper. Cook, stirring, to toast the spices, about 1 minute. Add the tomatoes with their juices, the beans, and broth and bring to a boil. Add the pumpkin, reduce the heat to low, and simmer until the pumpkin is fork-tender, 1518 minutes. Season with salt and pepper.

Serve, topped with the tortilla strips, avocado, cheese (if using), green onions, and radishes.

JANUARY

FRENCH ONION SOUP

Traditional French onion soup relies on rich beef broth for its deep, full flavor. You can find high-quality broth at meat markets or specialty-food stores.

serves 6

3 Tbsp unsalted butter

1 Tbsp canola oil

2 lb (1.25 kg) yellow onions, thinly sliced

Pinch of sugar

Salt and freshly ground pepper

2 cups (16 fl oz/500 ml) dry white wine

8 cups (64 fl oz/2 l) beef broth

1 bay leaf

6 thick slices country-style bread

3 cups (12 oz/375 g) shredded Comt or Gruyre cheese

In a large, heavy pot, melt the butter with the oil over medium-low heat. Add the onions and sugar, and season with salt and pepper. Cover and cook, stirring occasionally, until the onions are meltingly soft, golden, and lightly caramelized, 2530 minutes.

Add the wine, raise the heat to high, and cook until the liquid is reduced by about half, 810 minutes. Add the broth and bay leaf, reduce the heat to medium-low, and simmer, uncovered, until the soup is dark and fully flavored, about 45 minutes. If the liquid is evaporating too quickly and the soup tastes too strong, add a little water, then cover the pot and continue cooking.

Preheat the oven to 400F (200C). Arrange the bread slices on a baking sheet and toast, turning once, until golden, 35 minutes per side. Set the toasts aside.

Remove and discard the bay leaf. Ladle the soup into ovenproof bowls arranged on the baking sheet. Place a piece of toast on top of the soup in each bowl and sprinkle with the cheese. Bake until the cheese is melted and the toasts are lightly browned around the edges, about 15 minutes. Serve.

JANUARY

CHEDDAR-CAULIFLOWER SOUP

Make this creamy, snowy white soup on a cold winter weeknight, when time is short and a hot supper in a bowl sounds good to everyone at the table. Serve as is or garnish with a scattering of crumbled crisply fried bacon, and accompany with a tossed green salad and crusty bread.

serves 68

2 Tbsp olive oil

1 yellow onion, diced

1 head cauliflower (about 2 lb/1.25 kg), trimmed and cut into florets

5 cups (40 fl oz/1.25 l) chicken broth

2 cups (16 fl oz/500 ml) heavy cream