White Bean Soup with Herbs

Fall is finally in the air here in North Central Florida and this earthy, flavorful soup is a perfect way to celebrate the cooler temperatures. It's easy to make, and if you use canned beans you can have it on the table in about 30 minutes. This soup gets its flavor from the unbeatable trinity of a carrot, celery, and onion mire pois, along with the addition of lemon and a splash of Marsala wine.

The optional topping comes from Michael Chiarello.

White beans are high in fiber and low in fat. They are appropriate for a diabetic diet, and are a good source of other nutrients, as well. Combine with rice or other whole grains for a complete protein.

Curried Tomato Bell Pepper Soup

This spicy, colorful soup is a personal favorite and one I often serve to guests. This recipe has evolved over time, but was inspired by a member's recipe in the old Cooking Pleasures magazine. Curried Tomato-Bell Pepper Soup is the original name. It's a bit cumbersome, and also leaves out out half the other good ingredients, like ginger, and garlic and pumpkin. Yes, this soup is thickened with pumpkin, which contributes a great deal to the texture and color. If you want to soup to be smooth, you will need to blend it, but it tastes just as good chunky.

This makes a big batch of soup - 11-12 cups - so note the stopping point in step #2 that allows you to save all or part of it for later.

PREP TIME:  10 minutes (use a food processor to chop the veggies)
COOK TIME: < 30 minutes

INGREDIENTS
2 Tbs Olive oil
3 cups chopped onion (try different kinds, I used yellow and red)
3 cloves garlic, minced
2 Tbs. curry powder (or make your own)
1 Tbs fresh ginger, chopped
1/4 tsp crushed red pepper
4 1/2 cups vegetable broth
1 29 oz can diced tomatoes, undrained, or 3 cups fresh tomatoes, chopped
1 Tbs tomato paste
1 15 oz can pure pumpkin
1/2 cup Marsala wine or dry white wine
1 1/2 cups diced bell pepper - red, green, yellow or orange
1/2 tsp salt
1 cup heavy cream, half and half, or soy milk.
cilantro, parsley, or lemon slices for garnish

Thai Coconut Lemongrass Soup

We are back! If I had known we'd be gone so long I would have posted a "See you in September" kind of note. Somehow, I always forget just how hectic the second half of summer is for my office and I don't really see it coming. Anyway, we've been cooking a little, trying to come up with recipes that are easy and pleasing, with just enough style to feel satisfied if company drops in.


A few weeks ago we took my brother and his fiancee to one of our favorite spots in Daytona -- Zen Bistro. This is a small, family run restaurant off Beach Street. The food is great and the price is right. We wanted to recreate the coconut milk lemongrass soup (Tom Kha Gai). This came pretty close. Enjoy!

*As one reader pointed out, Fish Sauce is not vegetarian. There are vegetarian versions, though, available in Asian food markets. You can make your own substitute, too, using a combination of kelp and soy sauce (for that fishy flavor) or using a mushroom stock/soy sauce blend that will add that kick to the recipe. You can still enjoy a vegan version of this soup.

TOM KHA GAI -- Spicy lemongrass soup with coconut milk.

Many recipes call for shrimp to be added in the last minute or two of cooking. We left it out for obvious reasons.



INGREDIENTS:
2 13 oz cans of coconut milk
2 cups water
1 inch piece of galangal, grated (use more ginger if you cannot find this)
1 inch piece of ginger, grated
4 stalks lemongrass, bruised and coarsely chopped
6 fresh basil leaves, torn (use 8-10 kaffir lime leaves if you can find them)
1 lb shitake mushrooms, sliced
1/4 cup lime juice
3 Tablespoons vegetarian fish sauce or substitute*
1-2 teaspoons brown sugar (add more if you like)
1- 2 teaspoon red curry paste
2 Tablespoons sliced green onions
1 teaspoon red pepper flakes
red chili powder to taste for medium or hot

PROCEDURE:
In a large pot, bring the coconut mile and 2 cups of water to a simmer .
Add the galangal, ginger, lemongrass, and basil. Simmer about 10 minutes, then strain coconut milk into a clean pan. Discard the seasonings.
Simmer shitake mushrooms in coconut milk for about 5 minutes.
Stir in fish sauce, lime juice, and brown sugar. Add curry powder to taste.
Ladle into serving bowls. Garnish with green onions and red pepper flakes.
Some of your guests may prefer more heat...add it with the red chili powder.