The Martha Stewart Living Cookbook (21 page)

3.
Stir in the corn and cream; cook until the corn is tender (do not let cream boil), about 5 minutes more. Stir in the ¼ cup cilantro. Season with salt and pepper. Garnish with cilantro and reserved bacon pieces; add hot sauce, if desired.

mushroom soup with poached eggs and parmesan cheese

SERVES 4

½ ounce dried mushrooms, such as porcini (about ½ cup)

2 cups boiling water

1½ tablespoons extra-virgin olive oil

1 medium onion, halved and thinly sliced into half-moons

3 garlic cloves, minced

1 celery stalk, finely chopped (about ½ cup)

1 pound cremini or white mushrooms, caps and stems thinly sliced lengthwise (about 6 cups)

½ teaspoon coarse salt

½ cup dry white wine

2 cups homemade or low-sodium store-bought chicken or vegetable stock

1 tablespoon finely chopped fresh tarragon, plus 4 sprigs for garnish

4 large eggs

1 ounce Parmesan cheese, thinly shaved with a vegetable peeler

Freshly ground pepper

1.
Soak the dried mushrooms in boiling water, covered, until soft, about 20 minutes. Lift out the mushrooms; squeeze over the liquid. Finely chop; set aside. Pour the liquid through a fine sieve into a bowl; reserve.

2.
Heat the oil in a medium saucepan over medium heat until hot but not smoking. Add the onion, garlic, and celery; cook, stirring occasionally, until soft, about 8 minutes. Add the fresh mushrooms and salt; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are soft, about 12 minutes. Raise heat to high. Add the wine, reserved mushrooms and liquid, stock, and 1½ cups water; bring to a simmer. Reduce heat to medium-low; cook 30 minutes. Add the chopped tarragon.

3.
Fill another medium saucepan three-quarters full with water; bring to a bare simmer over medium heat. Crack the eggs into the pan; cook until the whites are set but the yolks are slightly runny, 3 to 4 minutes.

4.
Divide the soup among 4 bowls. Transfer 1 egg to each bowl; divide the cheese among the eggs. Season each serving with pepper, and garnish with a tarragon sprig.

roasted carrot soup

SERVES 2

You can make this soup through step 2 the day before your dinner; refrigerate, covered, until you’re ready to finish.

1 small onion

1 bunch carrots (about 1 pound), peeled and cut into 2-inch chunks

1 small Belgian endive, quartered lengthwise

2 tablespoons olive oil

¼ teaspoon coarse salt, plus more for seasoning

Pinch of freshly ground pepper, plus more for seasoning

1 bay leaf

2 cups homemade or low-sodium store-bought chicken stock, plus more for thinning

¹
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cup heavy cream or milk

¼ teaspoon grated peeled fresh ginger, or to taste

Crème fraîche, for garnish (optional)

1.
Preheat the oven to 450°F. Cut the onion into 8 wedges (keep the root end intact to hold the layers together). Toss the onion, carrots, endive, oil, salt, and pepper in a medium bowl. Transfer to a rimmed baking sheet, and spread in a single layer. Roast the vegetables, turning occasionally, until the edges are deep golden brown, about 30 minutes.

2.
Cut off the root end from the onion. Transfer all vegetables to a large saucepan, and add the bay leaf. Add enough stock to just cover (about 2 cups). Bring to a simmer, and cook until the carrots are very soft, about 30 minutes. Let cool slightly, and discard the bay leaf. Puree the vegetables and stock in a blender until smooth (work in batches, if necessary, to avoid filling blender more than halfway).

3.
Transfer the puree to a clean pan; place over low heat. Stir in the cream; add stock to thin the soup to desired consistency. Season with salt and pepper; stir in the ginger. If desired, pipe crème fraîche onto each serving, or place a dollop on top.

broccoli soup with cheddar toasts

SERVES 8

This soup derives its body and rich flavor from pureed broccoli stems and florets.

1½ tablespoons extra-virgin olive oil

1 medium onion, coarsely chopped

2 garlic cloves, coarsely chopped

2 bunches broccoli (about 3¼ pounds), stems and florets chopped separately into ½-inch pieces

7 cups homemade or low-sodium store-bought chicken stock

1 teaspoon coarse salt

1 cup skim milk

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teaspoon cayenne pepper

2 ounces extra-sharp Cheddar cheese, grated or crumbled (about ½ cup)

8 thin slices crusty baguette

1.
Heat the oil in a large pot over medium heat until hot but not smoking. Add the onion, garlic, and broccoli stems; cover, and cook, stirring occasionally, until the vegetables are soft, about 15 minutes. Add the stock and salt; cover, raise heat to medium-high, and bring to a boil. Add the broccoli florets; reduce heat, and simmer, uncovered, until the florets are just tender, about 10 minutes.

2.
Remove the soup from heat, and let cool, about 10 minutes. Fill a blender no more than halfway to puree the soup in batches until smooth. Return the soup to the pot; stir in the milk and cayenne. Cook over medium heat until heated through (do not boil).

3.
Heat the broiler. Divide the cheese among the bread slices; toast under the broiler until melted and golden brown, 45 to 60 seconds. Divide the soup among bowls. Top each bowl with a cheese toast, and serve.

cauliflower soup with toasted pumpkinseeds

SERVES 8 TO 10

White pepper is used because of its color, but black pepper will also work.

1 fresh or dried bay leaf

4 whole cloves

1¾ cups homemade or low-sodium store-bought chicken stock

1 head cauliflower, trimmed and cut into 1-inch florets

1 russet potato, peeled and quartered

1 bulb fennel, trimmed and chopped into 2-inch pieces

1 large white onion, coarsely chopped

½ cup milk

Pinch of freshly grated nutmeg

Coarse salt and freshly ground white pepper

Toasted Pumpkinseeds (recipe follows)

¼ cup pumpkinseed oil (optional)

1.
Wrap the bay leaf and cloves in cheesecloth; tie with kitchen twine. Place in a large saucepan; add the stock, cauliflower, potato, fennel, onion, and 5½ cups water. Bring to a boil; reduce heat, and simmer until the vegetables are very tender, about 25 minutes. Discard the clove bundle.

2.
Working in batches and filling the blender no more than halfway, puree the soup until smooth. Return the soup to the saucepan; stir in the milk. Place over medium heat until just heated through (do not boil). Add the nutmeg, and season with salt and pepper.

3.
Sprinkle the soup with pumpkinseeds, and drizzle with pumpkinseed oil, if desired. Serve hot or at room temperature.

toasted pumpkinseeds

MAKES 1 CUP

1 cup raw pumpkinseeds or pepitas, hulled

1 tablespoon olive oil

Coarse salt

Preheat the oven to 375°F. Combine the seeds and oil on a parchment-lined rimmed baking sheet. Season with salt; toss to combine. Spread in a single layer. Toast until crisp, stirring occasionally, about 10 minutes.

four-onion ginger soup with goat cheese toasts

SERVES 6

You will need to make the stock at least 1 day before you make the soup.

12 thin slices bacon (about ½ pound)

1½ pounds each white, yellow, and red onions, thinly sliced lengthwise

1 piece (1 ounce) fresh ginger, peeled and finely julienned (
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cup)

1½ pounds shallots, thinly sliced

2 tablespoons very thinly sliced fresh sage leaves, plus leaves for garnish

2 quarts Dark Chicken Stock (recipe follows)

Coarse salt and freshly ground pepper

½ baguette, halved lengthwise

Olive oil, for brushing

3 ounces fresh goat cheese

1.
In a large high-sided skillet, cook the bacon over medium heat, turning occasionally, until crisp, about 10 minutes. Transfer the bacon to a paper-towel–lined plate to drain. Pour off all but 1½ tablespoons fat; reserve for another use.

2.
Add the onions and ginger to the skillet; cook over medium heat, stirring occasionally, 30 minutes. Add the shallots and sage. Continue cooking, stirring occasionally as onions reduce, until they are very soft and caramelized, about 1 hour. (Add a few tablespoons stock or water if the onions start to stick to the skillet.)

3.
Preheat the oven to 350°F. Pour the stock into the skillet, and bring it to a boil. Reduce heat to a simmer, and cook 15 minutes more. Season with salt and pepper.

4.
Meanwhile, cut each bread half diagonally into 6 ½-inch-thick pieces. Brush with oil; season with salt and pepper. Arrange on a baking sheet, and toast in the oven until golden, about 20 minutes.

5.
Spread the toasts with goat cheese; top each with a bacon slice. Divide the soup among 6 bowls; garnish with sage leaves, and serve each with 2 toasts on the side.

dark chicken stock

MAKES 2 QUARTS

3 pounds chicken thighs

3 pounds chicken wings

2 large Spanish onions, quartered

1 bunch carrots, trimmed and cut into 2-inch pieces

7 stalks celery, cut into 2-inch pieces

1 garlic head, halved crosswise

2 fresh or dried bay leaves

1 tablespoon whole black peppercorns

½ bunch fresh flat-leaf parsley

1.
Preheat the oven to 450°F. Arrange the chicken pieces in a single layer in a large roasting pan. Roast, turning once halfway through, until skins are golden brown and crisp, about 1½ hours. Add the onions, carrots, celery, and garlic; roast 30 minutes more. Transfer to a large stockpot; set aside.

2.
Pour 1 cup water into the roasting pan; bring to a boil over high heat. Deglaze the pan, scraping up the browned bits from the bottom with a wooden spoon; pour the liquid into the pot. Add the bay leaves, peppercorns, parsley, and 3½ quarts water; bring to a boil over high heat, skimming foam from surface. Reduce heat; simmer 3 hours.

3.
Remove the solids from the stock; discard. Strain the stock through a fine sieve into a large bowl. Let cool completely. Cover with plastic wrap; refrigerate until the fat has risen to surface. Skim off fat before using.

pureed spinach-potato soup

SERVES 4

2 tablespoons unsalted butter

1 onion, cut into ½-inch pieces

3 garlic cloves, minced

1½ pounds (about 5 small) Yukon Gold potatoes, peeled and cut into ½-inch pieces

¼ cup dry sherry or white wine

1 quart homemade or low-sodium store-bought chicken broth

2 bunches (about 1¼ pounds) spinach, tough stems removed, leaves rinsed well and dried

Coarse salt and freshly ground pepper

1.
Melt the butter in a large saucepan over medium heat. Add the onion, garlic, and potatoes; stir to coat. Cook, stirring, 2 minutes.

2.
Pour the sherry, broth, and 2 cups water into the pan; stir to combine. Bring to a boil. Reduce heat to medium-low; cover, and simmer until the potatoes are very tender, about 15 minutes.

3.
Stir the spinach into the pan, and cook until wilted and bright green, about 3 minutes. Remove from heat. Puree the soup with an immersion blender until smooth. (Alternatively, use a regular blender, working in batches so as not to fill the jar more than halfway. Return the mixture to the saucepan.) Season with salt and pepper, and serve.

stracciatella

SERVES 4 TO 6

6 cups homemade or low-sodium store-bought chicken stock

4 large eggs, lightly beaten

2 tablespoons fresh flat-leaf parsley, roughly chopped, plus more for garnish

2 tablespoons freshly grated Parmesan cheese, plus more for garnish

Coarse salt and freshly ground pepper

1.
In a large saucepan, bring the stock to a boil over medium-high heat. Reduce heat to low; keep at a gentle simmer.

2.
In a medium bowl, whisk together the eggs and parsley. Using a fork, stir the stock in a quick circular motion, creating a whirlpool; pour in the egg mixture in a steady stream. Sprinkle in the cheese; season with salt and pepper. Ladle into bowls; garnish with parsley and cheese.

buttermilk vichyssoise with watercress

SERVES 6

This chilled soup is traditionally garnished with fresh chives. We added the peppery snap of watercress and the tang of buttermilk to give it bite.

3 tablespoons unsalted butter

4 leeks, white and light green parts only, halved lengthwise and then thinly sliced into half-moons, washed well and drained

3 large white potatoes, peeled and cut into 1-inch pieces

4½ cups homemade or low-sodium store-bought chicken stock

3 cups cleaned watercress leaves, loosely packed

Coarse salt and freshly ground white pepper