Wasabi Salmon with Bok Choy, Green Cabbage an Shiitake Mushrooms

I love these type of dishes.  Growing up in South Texas we never ate salmon, bok choy or shiitake mushrooms.  We ate either La Choy or Chung King.  This is not only delicious but very good for you.

Photo by Romulo Yanes

Save time by purchasing sliced stemmed shiitake mushrooms and wasabi paste in a tube. If the paste isn't available, mix 2 teaspoons wasabi powder with 1 tablespoon water. 

Texas Beef Brisket Chili

I'm from Texas and I learned early on that you do not use ground meat to make chili.  This is an updated "modern" style chili.  Not at all traditional but that doesn't mean it can't be good.  It is!  Serve with warmed tortillas, cornbread, and top with chopped pickled jalapenos, Cotija cheese.
Serves 8-10

Photo by Craig Cutler

Chipotle Chicken Tortilla Soup

Chicken soup is an automatic crowd-pleaser, but this Mexican-inspired tortilla soup does the classic one better. Homemade broth is key here, providing a base for brown rice, black beans, and chunks of sweet potato. Cooling pieces of avocado play off of a warm, earthy undercurrent of chipotle chiles.  Instead of making stock, Swanson makes a great rotisserie stock.  Use that if making stock doesn't interest you  Serves 10-12.

Photo by Romulo Yanes

Beer Brined Chicken with Thyme

I normally brine my chicken in water, brown sugar, bay leaves, kosher salt and peppercorns.  Here is a different take.  Sounds good to me:))  Serves 4.  Timing depends on how you intend to cook it.  Here it's roasted but just as easy to cook on the grill.

Grilled Meatball Sandwich with Pesto Sauce

Photo by Alex Farnum

Although we don't follow any fashion rules as dictated by a calendar, this might be an after-Labor Day sandwich because it can be sloppy. If you don't have sauce on your face you aren't eating it right. And if we hear a fork or knife clanking on the plate, there will be hell to pay.

Chilaquiles with Fried Eggs

Photo by Romulo Yanes

This Mexican dish of tortilla chips smothered in chile sauce is just as good for dinner as it is for breakfast. If you don't want to make your own chips, substitute your favorite brand, but don't skimp on the garnishes; they add color and freshness.

Roast Salmon with Broccoli and Chili, Caper Vinaigrette

Photo by Hersheimer and Hamilton

This my type of dish.  The peppers and capers cut through the oil of the fish and salmon always goes well with broccoli.  Serves 4.

Lazy Daisy Oatmeal Cake

This is a specialty of a friend of mine.  I can see why.  It looks so delicious.  Plus it's easy to make.

LAZY DAZY OATMEAL CAKE

1 ½ C. BOILING WATER

1 C. QUAKER OATS

½ C. MARGERINE

1 C. SUGAR

1 C. FIRMLY PACKED BROWN SUGAR

1 TSP. VANILLA

2 EGGS

1 ½ C. FLOUR

1 TSP. SALT

1 TSP. BAKING SODA

¾ TSP. CINNAMON

¼ TSP. NUTMEG

FROSTING

¼ C. MARGERINE

½ C. BROWN SUGAR

3 T. HEAVY CREAM OR ½ AND ½

½ C. CHOPPED NUTS

¾ C. FLAKED OR SHREDDED COCONUT

CAKE:  POUR BOILING WATER OVER OATS, STIR, COVER AND LET STAND 20 MIN.  BEAT BUTTER UNTIL CREAMY, GRADUALLY ADD SUGARS, BEATING UNTIL FLUFFY.  BLEND IN VANILLA AND EGGS.  ADD OATS, BLEND WELL.  SIFT TOGETHER FLOUR, SODA, SALT AND SPICES.  ADD TO CREAMED MIXTURE, BLEND WELL.  POUR BATTER INTO WELL-GREASED AND FLOURED 9” SQUARE PAN.  

BAKE AT 350 FOR 50-55 MIN.  DO NOT REMOVE FROM PAN.

FROSTING:  COMBINE ALL INGREDIENTS AND SPREAK EVENLY OVER WARM CAKE.  BROIL UNTIL FROSTING BECOMES BUBBLY.

Grilled Butterflied Prawns with Sriracha and Lemongrass Butter

Photo by Tara Donne

Americans don't tend to eat their shrimp with the heads or tails on.  It's a European thing.  But these are very good. A little messy but the shells actually add great flavor to the dish.Serves 4

Citrus Marinated Chicken Thighs

Photo by Hirsheimer and Hamilton

You can easily use boneless, skinless chicken breasts.  But I cook the thighs with skin on and then eat without it.  Very easy to make for a weeknight dinner.

Baked French Toast with Pecan Crumble

Photo by Jeremy Liebman

• Makes 8 servings
• 1 1-pound loaf challah, sliced 1" thick
• Unsalted butter, room temperature (for baking dish)
• 4 large eggs
• 4 large egg yolks
• 2 cups heavy cream
• 2 cups whole milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoons ground cinnamon
• 1/2 teaspoons ground nutmeg
• 1/2 teaspoons kosher salt

• 1/2 cup pecans
• 2 tablespoons chilled unsalted butter, cut into pieces
• 2 tablespoons light brown sugar
• 1/2 teaspoons kosher salt
• Blackberry Syrup

preparation

For french toast:
Spread out bread on a rimmed baking sheet; let stand overnight.

Butter a 13x9" baking dish. Cut bread so slices are similar in size. Arrange, overlapping, in rows in prepared dish.

Whisk eggs, egg yolks, cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a medium bowl. Pour over bread, pressing bread to help it soak up custard. Cover and chill at least 2 hours.

DO AHEAD: Bread can be soaked 1 day ahead. Keep chilled.

For pecan crumble and assembly:
Preheat oven to 375°F. Pulse pecans, butter, brown sugar, and salt in a food processor until nuts are coarsely chopped.

Scatter pecan crumble over soaked bread. Place dish on a rimmed baking sheet and cover tightly with foil. Bake until warmed through (a knife inserted into the center should feel warm to the touch), 25–30 minutes. Remove foil and bake until deeply browned, 35–40 minutes longer. Let cool slightly before serving with Blackberry Syrup.

DO AHEAD: Pecan mixture can be made 1 day ahead. Cover and chill.

Pasta with Grilled Sausage, Peppers and Eggplant

This dish turns the satisfying Italian American sandwich filling–sausage and peppers–into a hearty pasta dish.

Photo by Tara Donne

Easy Chicken Tostadas

Once a way to make use of stale tortillas (by toasting and/or frying them), tostadas are so good that it wasn't long before people simply started using fresh tortillas. After biting into these layers of flavor—crunchy, creamy, luscious—you'll see why.

Photo by Romulo Yanes

• 2 large garlic cloves
• 1 or 2 fresh serrano chiles, stemmed
• 1/2 cup plus 2 tablespoon vegetable oil, divided
• 3 cups shredded iceberg lettuce
• 6 large radishes, halved and sliced
• 1/2 cup chopped cilantro, divided
• 1 rotisserie chicken, meat coarsely shredded (4 cups)
• 6 (6-inch) corn tortillas
• 1 (1-pound) can refried beans, heated
• 1 avocado, halved, pitted, and peeled
• 1/2 cup Mexican crema or sour cream
• 1/4 cup crumbled queso añjo (aged white cheese, also called cotija) or ricotta salata

• Accompaniments:sliced serranos; lime wedges

Cut half of onion into 3/4-inch wedges, then chop remainder. Toss onion wedges, tomatoes, garlic, and whole chiles with 2 tablespoons oil in a 4-sided sheet pan, spreading in 1 layer.

Broil about 4 inches from heat until softened and charred, 10 to 15 minutes. Meanwhile, toss together lettuce, radishes, chopped onion, and half of cilantro.

Purée tomato mixture in a blender along with one or both roasted serranos (to taste) and 1 teaspoon salt until smooth(use caution when blending hot foods). Transfer purée to a bowl and stir in chicken, remaining cilantro, and salt to taste.

Heat remaining 1/2 cup oil in a heavy medium skillet over medium-high heat until it shimmers. Fry tortillas, 1 at a time, turning once or twice and pressing with tongs to immerse, until golden brown, 45 to 60 seconds per tortilla. Drain briefly on paper towels, then transfer to plates.

Spread tortillas thickly with heated refried beans, then top with chicken mixture. Slice avocado over tostadas and dollop with crema.

Mound lettuce mixture on top and sprinkle with cheese.

Serve with: Margaritas

Thai Beef with Basil

Where I grew up there was no such thing as Italian food or Chinese food unless it was in a can.  Thai?  I don't think so.  But I do have the south Texas requirement of heat in my foods.  So, I love this simple but flavorful recipe.  Serves 4

Photo by Hirsheimer and Hamilton

ingredients

• 2 tablespoons vegetable oil, divided
• 6 garlic cloves, thinly sliced
• 2 red chiles, thinly sliced, seeded for less heat if desired, divided
• 1 pound ground beef
• Kosher salt, freshly ground pepper
• 1/2 cup low-sodium chicken broth
• 3 cups fresh basil leaves, divided
• 2 medium carrots, julienned or coarsely grated
• 2 scallions, thinly sliced
• 4 tablespoons fresh lime juice, divided
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon fish sauce (such as nam pla or nuoc nam)
• 1 teaspoon sugar
• Steamed rice and lime wedges (for serving)

preparation

Heat 1 tablespoon oil in a large skillet over high heat. Add garlic and 1 chile and cook, stirring, until fragrant, about 30 seconds. Add beef, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through and nicely crisped in spots, 8–10 minutes. Add broth and 2 cups basil and cook, stirring, until basil is wilted, about 2 minutes.

Toss carrots, scallions, 1 tablespoon lime juice, and remaining chile, 1 cup basil leaves, and 1 tablespoon oil in a small bowl.

Mix soy sauce, fish sauce, sugar, and remaining 3 tablespoons lime juice in another small bowl until sugar dissolves.

Top rice with beef and slaw and drizzle with soy dressing. Serve lime wedges alongside for squeezing over.

Per serving: 240 calories, 12 g fat, 2 g fiber

Spicy Broccoli Rabe with Pine Nuts and Parmesan

Broccoli rabe can be expensive so you can easily substitute regular broccoli or even asparagus... Makes 4-6 servings.

Photo by David Ciccone

Rich, buttery parmesan and pine nuts balance out the bitter flavor that is characteristic of broccoli rabe. Serve this classic Italian side dish with steak Florentine or porchetta, or try it in a sandwich if you have leftovers.

ingredients

• 2 pounds broccoli rabe (about 2 bunches) trimmed and sliced into 2-inch pieces
• 3 tablespoons olive oil
• 4 garlic cloves, thinly sliced crosswise
• 1/2 to 3/4 teaspoon red pepper flakes
• 4 oil-packed anchovy fillets
• 1 teaspoon kosher salt, plus more for blanching
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons lemon juice
• 1 ounce parmesan, shaved in strips using a peeler (1/2 cup curls)
• 1/4 cup toasted pine nuts

preparation

Fill a large pot with salted water and bring to boil over high heat. Fill a large bowl with ice water.

Add the rabe to the boiling water and cook until bright green, about 2 minutes. Drain and submerge in bowl of ice water until cool, about 2 minutes. Drain and set aside.

In a large skillet over medium heat, add the olive oil. Add the garlic, red pepper flakes, and anchovies, stirring and breaking up the anchovies with a wooden spoon. Cook until garlic is fragrant and light golden in color, 1 minute.

Add the rabe to the pan with any residual water. Cook, tossing occasionally, until the mixture starts to wilt, about 2 minutes. Add the salt and pepper and cook until rabe is crisp tender, about 3 minutes more.

Remove from heat and stir in lemon juice. Taste and adjust seasoning. Spoon onto plates or a platter and top with parmesan and pine nuts.

• Calories240
• Carbohydrates8 g (3%)
• Fat14 g (21%)
• Protein11 g (22%)
• Saturated Fat3 g (14%)
• Sodium917 mg (38%)
• Polyunsaturated Fat2 g
• Fiber6 g (25%)
• Monounsaturated Fat8 g
• Cholesterol8 mg (3%)

Salted Caramel Apple-Pear Pie

I would buy the crust but that's just lazy me.  This, with some cinnamon ice cream?  Hummm baby!

For the dough

• 10 1/8 oz. (2-1/4 cups) unbleached all-purpose flour; more for dusting
• 1-3/4 oz. (1/2 cup) hazelnut meal
• 1/4 cup granulated sugar
• 1/2 tsp. kosher salt
• 6 oz. (3/4 cup) cold unsalted butter, cut into 1/2-inch pieces
• 5 Tbs. ice water
• Cooking spray

For the caramel

• 1/2 cup granulated sugar
• 1 oz. (2 Tbs.) unsalted butter
• 1 tsp. kosher salt
• 3 Tbs. heavy cream

For assembly

• 2 sweet apples (such as Golden Delicious), peeled, cored, and thinly sliced
• 2 medium-ripe pears (such as Bartlett or Anjou), peeled, cored, and thinly sliced
• 1 Tbs. all-purpose flour
• 1/4 tsp. ground cardamom
• Pinch kosher salt
• 1/2 oz. (1 Tbs.) unsalted butter, cut into 1/4-inch pieces
• 1 large egg yolk
• 1 Tbs. heavy cream
• 1 Tbs. white sanding sugar or turbinado sugar

Make the dough

Pulse the flour, hazelnut meal, sugar, and salt in a food processor to blend. Add the butter pieces and pulse until clumps the size of small peas form. Add the water, and pulse until the dough forms a loose ball. Split the dough onto two large pieces of plastic wrap and shape them into two flat disks about 6 inches in diameter. Wrap the disks and refrigerate until well chilled, at least 1 hour or up to 2 days.

Make the caramel

In a 2-quart heavy-duty saucepan, combine the sugar, butter, and salt with 2 Tbs. water. Cook over medium-high heat, stirring, until the butter melts and the sugar dissolves. Reduce the heat to low and cook, swirling the pan occasionally, until the mixture turns deep golden brown, 5 to 8 minutes. Remove from the heat and pour in the cream. Be careful; it will spatter. Return the pan to the heat and cook, stirring, until smooth, about 1 minute. Set aside to cool until warm.

Roll out the dough

Coat a 9- to 9-1/2-inch fluted tart pan with a removable bottom with cooking spray.

Let the dough sit at room temperature for 5 to 10 minutes to soften slightly, if necessary. Lightly dust a work surface and rolling pin with flour and roll one disk into a 12-inch round, lifting and turning the dough several times as you roll to prevent sticking, and dusting the work surface and the rolling pin with more flour as needed. Carefully roll the dough up around the pin, and unroll it over the prepared tart pan. Gently fit it into the pan without stretching. Run the rolling pin over the top of the pan to trim the dough even with the edge. Cover and refrigerate until the tart shell is firm, at least 30 minutes.

Meanwhile, roll the other disk into a 10-inch round. Using a fluted pastry wheel, pizza cutter, or a sharp knife, cut the dough into seven 1-inch-wide strips. Transfer the strips to a lightly floured large flat plate or small baking sheet, cover with plastic wrap, and refrigerate until ready to use.

Assemble the tart

Position a rack in the lower third of the oven, place a cookie sheet on it, and heat the oven to 400°F.

In a medium bowl, toss the apples and pears with the flour, cardamom, and salt. Arrange in an even layer in the crust. Drizzle the caramel evenly over the fruit (if hardened, melt briefly over low heat). Evenly space 3 strips of pastry on top of the tart. Evenly space the remaining 4 strips over the other strips at a 45° angle. Press the edges of the strips into the edge of the tart shell to secure. Dot the tart with the butter in between the strips.

In a small bowl, whisk together the egg yolk, cream, and 1 Tbs. water. With a pastry brush, coat the lattice strips with the egg mixture. Sprinkle with the sanding sugar.

Bake the tart on the heated cookie sheet until the filling is bubbling and the crust is golden brown, 40 to 45 minutes. Transfer the tart from the cookie sheet to a rack to cool completely, at least 2 hours and up to 1 day. Remove the outer rim from the tart pan and transfer the tart to a large, flat plate before serving.

nutrition information (per serving): 
Calories (kcal): 350; Fat (g): fat g 19; Fat Calories (kcal): 170; Saturated Fat (g): sat fat g 11; Protein (g): protein g 4; Monounsaturated Fat (g): 6; Carbohydrates (g): carbs g 42; Polyunsaturated Fat (g):1; Sodium (mg): sodium mg 150; Cholesterol (mg): cholesterol mg 60; Fiber (g): fiber g 3;

PHOTO: COLIN CLARK

Cider Brined Pork Roast with Potatoes and Onions

This is from Epicurious.  I usually brine my pork but I brine it in cold water and the rest of the spices and don't find a need to get the sugar to dissolve by heating.  It will dissolve on its own.  Serves 8

Photo by Marcus Nilsson

If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a good sear.

Eggs Simmered in Tomato Sauce

This is a Tex Mex version.  I do the Italian thing and use my favorite bottled marinara sauce and Parmesan cheese.  With the Tex Mex version, go with warmed tortillas.  The Italian way...the best Italian bread you can find. Makes 4 servings.

Ingredients

• 
  
• 
  

• 
  
• 
  

1 cup chopped onion $

3 poblano peppers, chopped

2 tablespoons extra virgin olive oil $

1 tablespoon butter $

1 teaspoon ground cumin

1 teaspoon smoked paprika

3 garlic cloves, minced

1 (28-oz.) can crushed tomatoes $

2 teaspoons kosher salt $

1 teaspoon red wine vinegar

6 large eggs $

1/2 cup crumbled feta cheese or queso fresco $

2 tablespoons chopped fresh cilantro $

Preparation

Sauté onion and peppers in hot oil in a 12-inch skillet over medium-high heat 6 minutes. Add butter and next 3 ingredients; sauté 2 minutes. Stir in tomatoes, salt, vinegar, and 1 cup water; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes. Break eggs, and slip into tomato sauce, 1 at a time. Cover and simmer 3 minutes or until eggs are cooked. Top with cheese and cilantro.

Egg and Avocado Breakfast Sandwich

Want something different for your brunch buffet?  Then here it is baby...

Photo by Alex Alau

INGREDIENTS

HOT SAUCE

• 1 red bell pepper
• ¼ medium mango, cut into pieces
• 2 tablespoons light brown sugar
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lime juice
• ½ teaspoon cayenne pepper
• Kosher salt

SANDWICH

• 9 large eggs
• ¼ cup whole milk
• ¼ cup (½ stick) unsalted butter
• ¾ cup grated extra sharp cheddar
• Kosher salt and freshly ground black pepper
• 6 kaiser rolls, split, lightly toasted
• 1 avocado, sliced
• 3 ounces drained pickled cherry peppers or Peppadew peppers, thinly sliced

PREPARATION

View Step-by-Step Directions

HOT SAUCE

• Heat broiler. Roast bell pepper on a broilerproof baking sheet, turning occasionally, until blackened in spots, 12–15 minutes. Place in a small bowl; cover tightly. Let sit 10 minutes. Peel and remove seeds.
• Purée bell pepper, mango, brown sugar, vinegar, orange juice, lime juice, and cayenne in a blender, thinning with water as needed, until smooth; season with salt.
• DO AHEAD: Hot sauce can be made 1 week ahead. Cover and chill.

SANDWICH

• Whisk eggs and milk in a medium bowl. Melt butter in a large nonstick skillet over medium heat. Cook eggs, stirring, until mostly set but still runny in parts, about 5 minutes. Remove from heat and mix in cheese; season with salt and pepper. Build sandwiches with rolls, hot sauce, eggs, avocado, and cherry peppers.

• NUTRITIONAL INFORMATION

  Calories (kcal) 500 Fat (g) 27 Saturated Fat (g) 11 Cholesterol (mg) 315 Carbohydrates (g) 44 Dietary Fiber (g) 5 Total Sugars (g) 10 Protein (g) 20 Sodium (mg) 550

White Beans and Charred Broccoli with Parmesan

This would be a great dish to accompany chicken or fish.

Photo by Ture Lilligraven

INGREDIENTS

• 2 cups dried large white beans (such as gigante or corona), soaked overnight
• 3 ounces Parmesan with rind
• 1 onion, quartered
• 1 head garlic, halved crosswise
• Kosher salt
• 1½ pound broccoli (about 3 small heads), coarsely chopped
• ½ cup olive oil, divided
• Freshly ground black pepper
• 4 anchovy fillets packed in oil, drained, finely chopped
• 2 wide strips lemon zest, thinly sliced
• ¼ cup fresh lemon juice

PREPARATION

View Step-by-Step Directions

• Drain beans and place in a large heavy pot. Remove rind from Parmesan and add rind along with onion and garlic to beans. Pour in water to cover by 2”; season with salt. Bring to a boil, reduce heat, and simmer, adding water as needed to keep beans submerged, until beans are tender, about 2 hours. Let cool. Discard vegetables and Parmesan rind, then drain.
• Preheat oven to 450°. Toss broccoli with ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and lightly charred, 15–20 minutes. Let cool.
• Finely chop half of broccoli and toss in a large bowl with anchovies, lemon zest, lemon juice, and beans. Shave half of Parmesan over and add remaining broccoli and ¼ cup oil; toss and season with salt, pepper, and more lemon juice, if desired. Shave remaining Parmesan over.
• DO AHEAD: Beans can be cooked 5 days ahead; cover and chill in cooking liquid. Warm before serving. Broccoli can be roasted 6 hours ahead; store tightly wrapped at room temperature.

NUTRITIONAL INFORMATION

Calories (kcal) 260 Fat (g) 11 Saturated Fat (g) 2.5 Cholesterol (mg) 5 Carbohydrates (g) 28 Dietary Fiber (g) 8 Total Sugars (g) 1 Protein (g) 13 Sodium (mg) 170

The Best Home Made Tomato Soup

I was raised on canned tomato Campbell's soup.  That's my go to in a tight spot along with a grilled cheese sandwich. I don't know about you, but I'm tired of the salt.  And then when you buy the lower sodium, it tastes like, well, low salt tomato soup.  Here's a recipe that I made tonight.  My suggestion is to double or triple the recipe.  Let it cool completely before freezing.  If you don't, the condensation will dilute the soup.  I used low sodium chicken broth and no salt canned tomatoes.  I then added sea salt to the right taste for my husband and I.  I served with grilled chicken cutlets on whole wheat buns smeared with goat cheese and topped with an arugula salad lightly dressed with an Italian dressing. I have an emulsion blender so no need to bring out the big Cuisinart.  

Serves 8.

Photo by Scott Phillips

more about:

• thyme 
 
• dill 
 
• chives 
• basil 
 
• plum tomatoes 
• onions 
 
• garlic 
• chicken broth 
• granulated sugar 
• olive oil 
 
• kosher salt 
• black peppercorns

• 2 Tbs. extra-virgin olive oil
• 1 Tbs. unsalted butter
• 1 large white onion, finely chopped
• 1 large clove garlic, smashed and peeled
• 2 Tbs. all-purpose flour
• 3 cups lower-salt chicken broth
• 28-oz. can whole peeled plum tomatoes, puréed (include the juice)
• 1-1/2 tsp. sugar
• 1 sprig fresh thyme
• Kosher salt and freshly ground black pepper
• 3 Tbs. thinly sliced fresh basil, chives, or dill, or a mixture of all three (omit if using one of the garnishes below)

TIP:

Be sure to purée in small batches and crack the blender lid slightly (or remove the center cap from the lid). Steam can build up once you start blending, and if the lid is on tight or the blender is overfilled, it will spray hot soup all over you and your kitchen. For protection, cover the top with a dishtowel while puréeing.

In a nonreactive 5- to 6-quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.

Add the broth, tomatoes, sugar, thyme, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.

Discard the thyme sprig. Let cool briefly and then purée in two or three batches in a blender or food processor. Rinse the pot and return the soup to the pot. Season to taste with salt and pepper. Reheat if necessary. Serve warm but not hot, garnished with the herbs or dolloped with one of the garnishes below.

Make Ahead Tips

This soup stores beautifully and tastes better the second day. You can keep it in the refrigerator as long as you bring it to a boil every two days. Or you can stash it in the freezer for up to three months.

Serving Suggestions

To add a creamy touch, try one of these garnishes:

Sour cream, goat cheese & Parmesan garnish: In a small bowl, combine 1/2 cup sour cream with 1/4 cup crumbled goat cheese. Add 1 Tbs. freshly grated Parmigiano-Reggiano, 1 Tbs. thinly sliced chives, and 1 Tbs. extra-virgin olive oil. Mix thoroughly and season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.

Crème fraîche, herb & horseradish garnish: In a small bowl, combine 1/2 cup crème fraîche with 1 Tbs. minced fresh dill and 1 Tbs. minced scallion. Add 1/2 Tbs. well-drained prepared white horseradish and mix well. Season to taste with kosher salt and freshly ground black pepper. Add a dollop to each serving.

nutrition information (per serving):
Calories (kcal): 110; Fat (g): fat g 5; Fat Calories (kcal): 50; Saturated Fat (g): sat fat g 1.5; Protein (g): protein g 3; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 11; Polyunsaturated Fat (g):0.5; Sodium (mg): sodium mg 430; Cholesterol (mg): cholesterol mg 5; Fiber (g): fiber g 2;