PLOUGHMAN'S SOUP
Here it is, that favorite hearty lunchtime fare
of the British. The ingredients are not that
different from those in Welsh Rabbit, so you
might want to consider serving the leftovers
(if there are any) over some thick slices of
grilled bread. Serves 4.
3 tablespoons butter
2 medium onions, peeled and chopped
1/4 cup whole wheat flour
2 cups chicken stock
1 cup light ale (do not substitute bad beer)
a dash or two of Worcestershire sauce
1 and 1/2 cups crumbled Cheshire cheese
salt and pepper to taste
Vidalia onion rings or slices of scallion to garnish.
Melt the butter in a large, heavy pan. Gently
saute the onion until golden. Stir in the flour
and cook for 1 minute. Remove from the heat, then
gradually whisk in the stock and ale. Return to
the heat and bring to a boil. Simmer 5 minutes or
until thickened. Stir in the Worcestershire sauce.
Reserve 1/4 cup of the cheese. Stir in the
remaining cheese, a bit at a time (keeping the
heat low), until the cheese is all melted. Season
SPICY LENTIL SOUP
Lentil soup has an unfortunate reputation, gleaned
from budget hippie days, of being nutritious and
inexpensive but boring as all get-out. Not true!
Not true! If you spice it the right way, it can
stand up to any soup out there. The red lentils
called for in this recipe make for a pretty soup,
as well. Serves 6.
2 tablespoons olive oil
1/2 teaspoon cumin seed
1 medium to large onion, chopped
2 garlic cloves, crushed
2 stalks celery, chopped
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1 teaspoon ground coriander
6 oz. red lentils, washed
5 cups vegetable or chicken stock
1 bay leaf
salt and pepper to taste
Heat the oil in a large saucepan over medium
heat. Add cumin seeds, and when they begin to
pop, add the onion and cook until golden. Add
the garlic, carrots, and celery, and cook
gently for 10 minutes. Stir in the remaining
spices and cook 1 minute, then add the lentils.
Pour in the stock. Add the bay leaf and bring
to a boil. Reduce the heat immediately and let
it simmer for one hour. Remove the bay leaf and,
in batches, process the soup to a puree--using
either a blender or food processor. Clean the
pan and return the puree to it. Gently reheat
the soup. When you serve it, garnish it with
fresh onion rings, tarragon sprigs, and a dollop
of yogurt.
