CSA Inspiration: Watercress

Oh Julia… Yes, your leek & potato soup (even the watercress variation) is indeed “simplicity itself to make”. Yes, it uses up a huge bunch of watercress from the CSA box. And yes, it is a delicious opening act to any meal, especially last week’s vegetarian feast. But could you please tell me what to do with the snail I found clinging to the leaves of the watercress?? 

(What’s that, Julia? You recommend Le Beurre pour Escargots from Mastering the Art of French Cooking as an accompaniment to the humble snail? OK, I’ll investigate…)

Watercress Soup à la Julia Child (Sans Escargot)

1 lb peeled potatoes, sliced

1 lb. thinly sliced leeks, white and tender green parts

2 qts of water

1 Tbsp salt

1 large bunch watercress, leaves and tender stems (about a cup and a half tightly packed)

2 Tbsp butter, room temperature

Place the potatoes, leeks, water, and salt in a 3-4 qt. pressure cooker (alternatively, you can use a normal saucepan). Bring the water to the boil, then lower the heat, cover the pressure cooker and cook under 15 lbs pressure for 5 minutes; release pressure and simmer uncovered for 15 minutes. (If using a normal saucepan, bring the water to the boil, then partially cover and simmer for 45 minutes.)

Stir in the watercress and simmer for 5 minutes.

Remove from the heat and puree using an immersion blender. Then stir in the butter. 

Serves 6-8.

Comfort Zone

This soup is hearty and rich, but healthy, low-fat, and low-calorie. In a small bowl, it's a great starter for a wintry dinner of roast chicken and potatoes; in a larger bowl and with a side salad, it's a great main course.

Black Bean and Pumpkin Soup

2 tbsp. olive oil
½ of a large onion, diced
1 garlic clove, minced
1 lb. plum tomatoes (5 or 6 large), peeled* and coarsely chopped
1 tbsp. ground cumin
½ tsp. cinnamon
1 tsp. ground ginger
1 tsp. salt
2 cans (14 oz. each) black beans, drained and rinsed
1 can (15 oz.) pumpkin puree
4 c. chicken broth, low-sodium or homemade
1 tbsp. red wine vinegar

In a stock pot over medium-high heat, warm the olive oil. Add the onion and garlic and saute, stirring frequently so they don't burn, until the onion softens, about 5 minutes. Lower the heat to medium and saute until the onions are translucent, another 5-10 minutes.

Add the tomatoes, cumin, cinnamon, ginger, and salt, and saute until the tomatoes begin to release their juices and break down, another 5-10 minutes.

Add the black beans, pumpkin, broth, and vinegar, and raise the heat to medium-high. Let the mixture come to a boil, then lower the heat and simmer for 15 minutes to allow the flavors to meld.

Using a stick blender and taking the pot off the heat, puree the soup to a coarse consistency.

Serve alone or with a garnish of fresh cilantro, tortilla chips, or chopped red onion.

*Peeling the tomatoes is one extra step but it's really not that difficult, and vital for the proper consistency of the soup. Simply bring a pot of water to boil, and have a bowl of very cold water nearby. Core the tomatoes, and drop them into the boiling water for 15 to 30 seconds (depending on how ripe they are). Remove them with a slotted spoon and put them in the cold water to stop them from cooking, then peel away the skins.

Caliente!

Born on a cold winter day when I was trying to warm from the inside, and also use up some of the cans in my pantry, this soup is spicy and comforting at the same time. With the possible exception of the jalapeno pepper, you probably have all the ingredients in your pantry already.

Spicy Tomato Soup

3 Tbsp. olive oil
1 large onion, coarsely chopped
2 garlic cloves, minced
1 jalapeno pepper, diced
1 tsp. ground ginger (or 2 tsp. fresh, if you have it)
½ tsp. ground cumin
4 14-oz. cans diced tomatoes, with their juices
1 14-oz. can chicken broth (or 2 c. homemade broth)
1 Tbsp. sugar
2 tsp. kosher salt

In a 5-qt Dutch oven or stock pot, warm the olive oil over medium heat. Add the onion, garlic, and pepper and saute for about 4 minutes, stirring frequently, then add the ginger. Continue to stir frequently for another 4 minutes, then add the cumin, stirring, until fragrant, about 1 minute. Add the tomatoes, the broth, the sugar and the salt and bring to a simmer. Cook, uncovered, stirring occasionally, for about 20 minutes.
Using an immersion blender (or a regular blender, pureeing in batches), finely puree the soup. Serve at once.

Velvety Pumpkin Soup

I cooked dinner tonight with Lisa and Amanda. We made an amazing three course meal, starting with a hearty bowl of pumpkin soup. To my surprise, the girls had never cooked soup before. This recipe was a perfect introduction into the world of soup-making! I think homemade soup is truly a necessity during these cold New England winters. Making your own soup is much easier if you have an immersion blender (also called a hand blender or a stick blender). You can buy a decent one at Target for $25 or less. If you don’t have an immersion blender, you can puree the soup in batches in a regular blender or a food processor. Just be very sure the lid is on tight – hot splattering soup would be a disaster.

Velvety Pumpkin Soup
Serves 4

2 T. olive oil
1 medium onion, chopped
1 c. chopped celery
2 garlic cloves, chopped
4 c. low sodium chicken broth
¾ tsp. salt, or to taste
½ tsp. freshly ground pepper, or to taste
1 can (15 oz.) pumpkin puree
¼ c. sour cream
1 T. chopped chives
1/3 c. toasted walnut halves, optional

Warm the olive oil over medium heat in a medium to large saucepan. Add the onion, celery, and garlic and sauté, stirring occasionally, for about 3 minutes. Add the chicken stock, salt, and pepper, and bring to a boil. Boil for 8 to 10 minutes, then stir in the pumpkin puree. Mix well and bring to a boil again, and cook for another 5 minutes. Use the immersion blender to puree the soup until smooth.

To serve, ladle into soup bowls. Garnish each bowl with a tablespoon of sour cream, a sprinkling of chopped chives, and toasted walnut halves, if you wish.

Note: To toast the walnut halves, sprinkle them with a dash of salt and cayenne pepper and place on a cookie sheet for 10 minutes in a 350° oven. Raw walnuts are too bitter for this recipe, so if you’re not able to toast the walnuts, don’t bother with them at all.