RECIPES: Eclipse Soup

[Guest guest]

Eclipse Soup is a spectacular presentation for a special occasion, and

works because both soups are about the same " thickness " . For a regular

day, just make one or the other soup! :-) The directions also call

for straining the soup so it's incredibly smooth - but 9 times out of

ten I just puree with a stick blender and skip the straining. Most

folks really don't care that much anyway... :-)

 

Eclipse Soup (from Conscious Cuisine, Cary Neff)

per serving -

1/2 c Black Bean Soup

1/2 c Butternut Squash Soup

1 tbsp red pepper puree

 

Simultaneously ladle the two soups into opposite sides of a soup plate

or bowl. Spoon the red pepper puree into the center. Using a wooden

skewer or toothpick, pull the red pepper puree into the soups to

resemble the suns rays.

 

Black Bean Soup

makes 5 1-cup servings

1/4 tsp extra virgin olive oil (evoo, as Rachael calls it!)

1/2 c diced yellow onion

1/2 c diced celery

1/2 c diced carrot

1 tsp minced garlic

3 c canned black beans (2 15-oz cans, drained & rinsed)

1 tbsp chopped jalapeno chile

1 bay leaf

1/2 tsp dried thyme

1/2 tsp ground cumin

1/2 tsp ground coriander

4 c vegetable stock

1/4 c chile sauce

1/4 c chopped fresh cilantro

1/4 tsp sea salt

1/4 tsp freshly ground black pepper

 

Heat a medium stockpot over medium-high heat. Add the olive oil to

lightly coat the bottom of the pan. Add the onion, celery, carrot,

garlic and beans. Cook until the onion has softened, about 2 minutes.

Add the jalapeno, bay leaf, thyme, cumin and coriander; cook 1 minute.

Add the stock and chile sauce. Bring to a boil, reduce heat, and

simmer for 30 minutes. Stir in the cilantro, salt and pepper. Remove

the bay leaf.

 

Carefully ladle the soup into a blender and process until pureed and

smooth. Strain the soup through a fine mesh strainer to remove any

bean pulp. Return the strained soup to a pan over low heat. Taste and

adjust the seasoning. Add a little more stock or water to give the

soup a creamy consistency if it seems too thick.

 

****************************

Butternut Squash Soup

makes 5 1-cup servings

 

1/4 tsp extra virgin olive oil

4 to 5 cups diced, peeled butternut squash (~2#)

1 c chopped yellow onion

1 c chopped celery

1 bay leaf

4 c vegetable stock

2 tbsp minced fresh oregano

1/4 tsp ground nutmeg

1/2 tsp salt

1/4 tsp freshly ground black pepper

 

Heat a medium stockpot over medium-high heat. Add the olive oil to

lightly coat the bottom of the pan. Add the squash, onion and celery.

Cook until the onion has softened, about 2 minutes. Add the bay leaf

and cook for 2 minutes. Add enough of the stock to cover the

vegetables and bring to a boil. Reduce heat and simmer until the

squash is very soft, 20 to 25 minutes. Stir in the oregano, nutmeg,

salt and pepper. Remove the bay leaf.

 

Carefully ladle the soup into a blender and process until pureed and

smooth. Strain the soup through a fine mesh strainer to remove any

squash pulp. Return the strained soup to a pan over low heat. Taste

and adjust the seasoning with addition salt, pepper and nutmeg, if

desired. Add a little more stock or water to give the soup a creamy

consistency if it seems too thick.

 

****************

Red Pepper Puree

makes 3/4 cup

 

1/2 tsp extra virgin olive oil

1 1/2 c diced red bell pepper

2 roasted red peppers, peeled, seeded and diced

1/2 c diced yellow onion

1/2 diced celery

1 tsp minced garlic

1 tbsp finely shredded fresh basil

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

 

Heat a small saute pan over medium-high heat and add the olive oil to

lightly coat the bottom of the pan. Stir in the peppers, roasted

peppers, onion, celery, basil, garlic, salt & pepper. Cook until the

vegetables are soft and tender, about 3 minutes.

 

Carefully ladle the ingredients into a blender and puree until smooth.

 

Use the puree immediately or store in an airtight container in the

refrigerator for up to 3 days.