Vineyard Stalker (27 page)

This wonderful, hearty soup is a meal in itself. Delish!

1 tablespoon olive oil

½
cup thinly sliced carrots

1 small onion, chopped

2 stalks celery, thinly sliced

4 cloves garlic, minced

2 teaspoons ground cumin

4 cups water

Two 15-ounce cans black beans, rinsed and drained

1 cup sliced turkey kielbasa

¼
cup dry sherry

1 teaspoon instant chicken bouillon granules

2 bay leaves

1 teaspoon dried oregano, crushed

¹
/
₈
teaspoon ground red pepper

1 cup frozen or canned corn kernels

1 to 2 cups cooked spiral pasta (optional)

¼
cup sour cream for garnish

In a 3-quart Dutch oven, heat the oil. Sauté the carrots, onion, celery, and garlic in the hot oil over medium-low heat for about 3 minutes. Add the cumin and cook until the carrots are tender. Stir in the 4 cups water, beans, kielbasa, sherry, bouillon granules, bay leaves, oregano, and ground red pepper. Bring to a boil and reduce the heat.

Simmer, uncovered, for 15 minutes. Add the corn kernels and continue to cook for 10 minutes more. Remove and discard the bay leaves and add the cooked pasta (if using). Ladle into bowls and top each one with some of the sour cream.

Serves 4

This is a winter solstice favorite at the Jackson house.

2 tablespoons butter

1 cup chopped onion

2 small stalks celery, chopped (reserve leaves for garnish or use dried sage leaves)

1 medium leek, sliced (white and light green parts)

1 large clove garlic, chopped

1½
pounds red-skinned sweet potatoes (yams), peeled and cut into 1-inch cubes (about 5 cups)

4 cups chicken stock

1 cinnamon stick

¼
teaspoon ground nutmeg

_1½
cups half and half

2 tablespoons pure maple syrup

Salt and pepper to taste

Melt the butter in a large heavy pot over medium-high heat. Sauté the onion in the butter for 5 minutes. Add the celery and leeks and sauté until the onion is translucent (about 5 minutes). Add the garlic and sauté 2 minutes. Add the potatoes, stock, and spices. Bring to a boil, reduce the heat, and simmer, uncovered, until the potatoes are tender (about 20 minutes). Remove the cinnamon stick. Puree the soup in a blender (in batches). Return the soup to the pot and add the half and half and maple syrup. Season with salt and pepper. Serve hot, sprinkled with chopped celery leaves or dried sage leaves.

Serves 6 as a first course

This refreshing vegetable soup is best served icy cold.

1 small onion

2 cloves garlic

3 green peppers, seeded

4 tomatoes, peeled and seeded

1 cucumber, peeled

½
teaspoon chili powder

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/
₃
cup olive oil

3 cups tomato juice

¼
cup lemon juice

¼
cup dry sherry

Salt and pepper to taste

½
cup sour cream for garnish

Chop the vegetables in a food processor until finely chopped. Mix in other ingredients and chill. Serve cold with a dollop of sour cream on each bowl for garnish.

Serves 4

Philip R. Craig grew up on a small cattle ranch southeast of Durango, Colorado. He earned his MFA at the University of Iowa Writers' Workshop and was for many years a professor of literature at Wheelock College in Boston. He and his wife live on Martha's Vineyard. His Web site is www.philiprcraig.com.