January 2017

RECIPES
by Cynthia MacGregor
Artichoke Soup
4 tbs butter, preferably unsalted
1 carrot, chopped
1 rib celery, chopped
1/2 onion, chopped
4 tbs all-purpose flour
Warm Soups for Those Chilly Days
Okay, nobody’s building any snowmen outside your kitchen window, but this
time of year we do get chilly days in South Florida. Here are four “warmer-upper” soups.
2 (15 oz) cans artichoke hearts,
drained and chopped
6 cups vegetable or chicken stock
1 cup heavy cream (or half-and-half)
Salt and freshly ground pepper to taste
In a large pot over moderate heat, heat the butter and sauté the carrot, celery, and onion until soft, about 10 minutes. Stir in the
flour and cook for three minutes. Add the remaining ingredients and bring to a boil. Puree in batches in an electric blender or in the
pot using an immersion blender. Serves 6-8.
Spicy
Cheddar
Soup
2 tbs butter
1 medium onion, finely chopped
1 medium potato, peeled and grated
2 cups chicken or vegetable stock
2 cups milk
1 cup grated sharp Cheddar cheese
Salt and freshly ground pepper to taste
Cayenne pepper to taste
In a saucepan over moderate heat, melt the butter and sauté the onion until soft, about five minutes. Add
the grated potato, stock, and milk and bring to a boil, stirring occasionally. Reduce heat to a simmer, and
simmer until the potato has cooked and dissolved into the mixture. Add the cheese, salt, pepper, and cayenne.
Stir until the cheese is melted. Serves 4-6.
Chicken Tortilla Soup
2 tsp olive oil
1 medium onion
4 garlic cloves, minced
1 medium jalapeño pepper, chopped
1/2 medium green or red bell pepper, diced
4 small boneless skinless chicken breasts
2 cups frozen corn kernels
1/2 cup dry white wine (or water)
2 tsp cumin
1 tsp chili powder
1/4 tsp cayenne pepper
8 cups or 4 (14 oz) cans chicken stock or broth
2 (14 oz) cans diced tomatoes
2 (8 oz) cans tomato sauce
Optional toppings: 1 cup tortilla chips and/or 1 cup grated sharp cheddar cheese
In a large pot, heat the oil and sauté onion, garlic, jalapeño, and bell pepper until soft. Add remainder of ingredients and bring to
a boil, uncovered. After about 15 minutes, remove chicken breasts and shred. Return shredded chicken to the pot and simmer
an additional 45 minutes. Serve, with toppings. Serves 8-10
Greek Bean Soup
2 cups dried cannellini
(or navy beans or lima beans)
8 cups water
2 stalks celery, including leaves, chopped
2 medium carrots, chopped
1 large onion, finely chopped
1-1/2 cups canned diced tomatoes
1/4 cup chopped parsley
1/4 cup extra-virgin olive oil
2 tbs tomato paste
1/2 tsp sugar
Salt and freshly ground pepper to taste
In a large pot, combine the beans and water and bring to a boil over high heat. Remove
from the heat and leave pot covered until the beans are plump, 1 to 2 hours, depending
on the beans. Add the remaining ingredients and simmer covered for 2 to 3 hours, until the
beans are tender. Serves 6-8. P
66
JANUARY 2017