Lentil Soup with Chard and Sausage

If my kitchen had an annual awards ceremony, Best Dried Pantry Staple might very well go to lentils. When I haven't got the time to soak or cook for hours on end, lentils are there for me. They cook quickly, are healthy and filling, and make for a great lunch the following day. That's why I reach for them more often than anything else (in their category), and they have permanent front row seats on their shelf. Chard could easily win, or at minimum be nominated for Most Versatile Green, as I have yet to find anything it doesn't taste good with or next to. So the combination of the two in this soup really makes for a winning performance. I'm a big fan of greens in soup. They lend a wonderful contrasting texture and really freshen up the frequently monotone, nondescript color palette that is inherent to soup. The addition of sausage takes this from really good to Wow!, but of course my veggie peeps will not be disappointed after omitting it. And on a final note, I have come to realize that, sadly, I don't cook with herbes de Provence often enough. I'm a creature of habit, and always too caught up in cumin when seasoning soups. But the spices in this dish made for a fabulous French country flavor that left me pining for a trip to southeastern France.
               
                    2 tablespoons olive oil
                    1 large onion, chopped
                    1 pound sausage
                    4 garlic cloves
                    1 1/2 cups lentils
                    1 teaspoon herbes de Provence
                    Kosher salt
                    1 bunch green chard
                    pepper

Heat the olive oil in a heavy, large pot over medium heat. Add the onion and sauté until golden, about 10 minutes.

Cut the sausage into 1/2" rounds. Add to the pot and cook, stirring frequently, until the sausage is lightly browned, about 5 minutes. Add the garlic and cook 1 minute. Add the lentils, 7 cups water, and the herbes de Provence, and simmer for 10 minutes. Add a good sprinkle of salt, and simmer until the lentils are very tender and the broth is slightly thick, about 1 hour.

Remove the tough stems from the chard and cut it crosswise into 2"-thick strips. Stir in the chard and simmer just until it wilts, about 3 minutes. Season the soup with salt and pepper.

Makes 6 servings.


Adapted from Jeanne Kelley, Blue Eggs and Yellow Tomatoes.

Curried Yellow Split Pea and Carrot Soup with Mint Yogurt

My favorite part of this perfectly light yet satisfying lunch was the mint yogurt. I know, I know. Some of you might be tiring of my incessant "minting", thinking to yourselves "there she goes again with the mint." Well, here's the thing. Mint and I are very close. However, I recognize that my affinity for this refreshingly bright and versatile little herb is not shared by all (or even most for that matter), so I promise to limit the frequency of mint-related recipes, insofar as I am able. And, in the case of this very tasty soup, you can omit the mint altogether if you'd prefer and go with another herb of your choice, or simply do plain yogurt, or even abort the yogurt portion completely. I won't be offended and would love to hear about any modifications or substitutions you make to any of the recipes you see here. May your visits here serve as a source of inspiration. Maybe inspiration to use mint more? Just kidding.

For the soup:
                    1 cup yellow split peas
                    1 1/2 tablespoons olive oil
                    1 medium onion, chopped
                    2 garlic cloves, chopped
                    1 teaspoon curry powder
                    1/4 teaspoon ground turmeric
                    2 carrots, peeled
                    1 teaspoon kosher salt
                    salt and pepper

For the topping:
                    1/2 cup plain yogurt
                    3 tablespoons chopped mint 

Cover the peas with enough hot water to cover by 1 inch in a large bowl. Let stand for 1 hour.

Heat the oil in a heavy, medium saucepan over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the garlic, curry, and turmeric and stir for 1 minute. Drain the peas and add them to the saucepan with 4 cups of water, the carrots, and salt. Bring to a boil. Reduce the heat and simmer until the peas are very tender, about an hour.

Puree the soup in a blender (in batches if necessary) until smooth. Season with salt and pepper to taste.

Stir the yogurt and mint together in a small bowl. Serve the soup with a spoonful of yogurt over the top.

Makes 4 servings.

Adapted from Jeanne Kelley, Blue Eggs and Yellow Tomatoes.    

The. Best. Tortilla Soup.

I've always loved tortilla soup. It's one of my favorite things about being in Mexico. I'm not sure what I enjoy more -  the combination of flavors and textures or the beautiful presentation of all the garnishes when they bring it to the table. Putting it together before you eat it feels special. Unfortunately, it's never that good when I order it here in the States. Typically it's just chicken broth or a flavorless tomato soup on the sweeter side leaving much to be desired in terms of fresh toppings. It's been raining all week, which is unusual for this part of the world, and soups have been making us happy and keeping us warm inside. The pasilla chiles are a must, as they lend a rich, smoky flavor that makes this soup.

                              2 tablespoons olive oil

                              1/2 large onion, chopped

                              2 large garlic cloves, chopped

                              6 tomatoes on the vine, quartered

                              3 dried Pasilla chiles, rinsed, stemmed, seeded

                              1 tablespoon chili powder

                              1 teaspoon dried oregano, crumbled

                              4 cups low sodium vegetable broth

                              2 cups cooked, shredded chicken (optional)

                              2 corn tortillas cut in 1/2" strips and toasted until crisp
                              1 chopped or sliced avocado
                              coarsely chopped fresh cilantro
                              crumbled cotija cheese
                              creme fraiche or crema mexicana

Heat oil in heavy large pot over medium heat. Add onion and garlic. Cover and cook until onion is tender, stirring occasionally, about 5-10 minutes. Add tomatoes, chiles, broth, chili powder and oregano. Cover and simmer until vegetables are very tender, about 25 minutes. Puree in blender to desired consistency and then return to pot. Stir in shredded chicken (optional).

Ladle soup into bowls. Top with tortilla strips, avocado, cilantro, cheese and a dollop of cream.

Makes 2 large, or 4 small servings.

Adapted from recipe in Bon Apetit, 2000.