Ingredients

Four 1-inch-thick slices of peasant bread (4 ounces), crusts removed
3 1/2 tablespoons extra-virgin olive oil, plus more for brushing
1 garlic clove
Pinch of saffron threads
3 medium leeks, thinly sliced crosswise (3 cups)
1/2 cup plus 1 tablespoon dry red wine
3 cups chicken stock
1/2 cup heavy cream
Salt and freshly ground pepper
1/4 cup freshly grated Parmigiano-Reggiano cheese

Directions

Preheat the oven to 350°. Arrange the bread slices on a baking sheet;

brush with the oil. Bake until crisp, 10 minutes. Rub with the garlic

and tear into 1-inch pieces.

In a saucepan, heat 3 tablespoons of the oil. Add the saffron and all

but 1/2 cup of the leeks. Cook over moderate heat until tender,

4 minutes. Add the 1/2 cup of red wine; reduce over high heat to

2 tablespoons. Add the stock; simmer for 3 minutes. Stir in the toasts

and simmer 3 minutes.

Working in batches, puree the soup in a blender. Return the soup

to the saucepan. Stir in the cream and the remaining 1 tablespoon

of red wine, season with salt and pepper and keep warm.

In a nonstick skillet, heat the remaining 1/2 tablespoon of oil.

Add the reserved leeks and cook over moderate heat until softened,

3 minutes. Using a heatproof spatula, form the leeks into four 2-inch rounds.

Sprinkle 1 tablespoon of the cheese over each round. Cook over

moderate heat until melted, about 3 minutes. Transfer the rounds

to a plate and let cool until crisp.

Ladle the soup into bowls, top with the leek crisps and serve.

Ingredients

4 large red bell peppers (2 1/4 pounds), stems removed
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 medium onion, finely chopped
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1 quart low-sodium chicken broth
1/2 cup fresh orange juice
1/4 teaspoon grated orange zest
2 tablespoons chopped cilantro
Salt and freshly ground pepper
6 sea scallops

Directions

Preheat the oven to 425°. Put the peppers on a cookie sheet,

stemmed side down, and bake for 45 minutes, or until the skins are black.

When they’re cool enough to handle, remove and discard the skins,

cores and seeds. Finely dice 2 of the peppers.

In a large saucepan, heat 2 tablespoons of the olive oil. Add the garlic, onion,

cumin and crushed red pepper and cook over moderately low heat,

stirring occasionally, until the onion is softened, about 10 minutes.

Add the whole roasted peppers and the chicken broth and bring to a boil

over high heat. Reduce the heat to low and simmer for 20 minutes.

Add the orange juice, orange zest and cilantro.

In a blender, puree the soup in batches. Return the soup to the saucepan

and season with salt and pepper; keep hot.

In a medium skillet, heat the remaining 1 tablespoon of olive oil until

shimmering. Season the scallops with salt and pepper. Add the scallops

to the skillet and cook over high heat until richly browned on the bottom,

about 2 minutes. Turn the scallops and cook on the second side for

1 minute. Ladle the soup into bowls, garnish with the scallops and

diced peppers and serve.

Ingredients

6 ounces thickly sliced bacon, cut into 1-inch strips
1/2 medium sweet onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons tomato paste
1 tablespoon pure maple syrup
Two 15-ounce cans pink beans with their liquid
3 cups chicken stock or low-sodium broth
Salt
Cayenne pepper
1 jumbo corn muffin (about 5 ounces), cut into 3/4-inch cubes
Chopped scallions, for garnish

Directions

Preheat the oven to 400°. In a medium saucepan, cook the bacon strips

over moderately high heat, stirring occasionally, until they are browned

and crisp, about 7 minutes. Transfer the crispy bacon to a plate and pour

off all but 2 tablespoons of the fat from the saucepan.

Add the onion and garlic to the fat in the saucepan and cook, stirring,

until they are softened, about 5 minutes. Add the tomato paste and

maple syrup and cook over moderate heat, stirring, until thick, about

3 minutes. Add the pink beans and their liquid and cook until slightly

thickened, 2 to 3 minutes. Add the chicken stock and bacon strips, season

lightly with salt and cayenne pepper and simmer the soup over moderate

heat until thickened slightly, about 15 minutes.

Meanwhile, spread the corn muffin cubes on a small baking sheet and bake

for 7 to 8 minutes, until they are golden and crisp. Let the corn muffin

croutons cool slightly.

Ladle the soup into deep bowls, garnish with the corn muffin croutons

and chopped scallions and serve.

Ingredients

1 cup orzo
1 tablespoon extra-virgin olive oil
1 pound fresh chicken sausage, casings discarded
and meat rolled into 20 1-inch meatballs
1 large garlic clove, very finely chopped
6 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
1) 5-ounce bag baby spinach, 5 cups

—————————————

Directions

In a large saucepan of boiling salted water, cook the orzo until it is

al dente, about 8 minutes. Drain and rinse the orzo under cold water until cool.

Meanwhile, in a medium soup pot, heat the olive oil until shimmering.

Add the chicken meatballs and cook over moderately high heat until they are

lightly browned, about 4 minutes. Using a slotted spoon, transfer the meatballs

to a plate. Add the garlic to the pot and cook over moderate heat until

lightly golden, about 1 minute. Add the chicken broth, bring to a simmer

and season with salt and pepper. Add the meatballs to the broth and simmer

until they are cooked through, about 3 minutes.

Add the baby spinach and cooled orzo to the simmering broth and cook,

stirring, until the spinach is wilted and the soup is piping hot, about 1 minute.

Ladle the meatball-and-orzo soup into shallow bowls and serve.

Ingredients

7 3/4 cup(s) low-sodium chicken broth
1 cup(s) long-grain white rice, such as basmati or jasmine
1 tablespoon(s) vegetable oil
3/4 pound(s) kielbasa, halved lengthwise and thinly sliced
1 onion, halved and thinly sliced
1/2 medium green cabbage, cored and finely shredded
Kosher salt and freshly ground pepper

———————————————-

Directions

In a medium saucepan, combine 1 3/4 cups of the chicken broth with the

rice and bring to a simmer. Cover and cook over low heat for 18 minutes,

until the rice is tender.

Meanwhile, in a soup pot, heat the oil. Add the kielbasa and cook over

moderately high heat until lightly browned, about 4 minutes.

Add the onion and cabbage and cook until softened, about 6 minutes.

Add the remaining 6 cups of broth and bring to a simmer.

Cook over moderately low heat until the cabbage is tender, 10 minutes.

Season with salt and pepper, stir in the rice and serve.

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Ingredients

6 cups drained and rinsed canned black beans (three 19-ounce cans)
4 cups canned low-sodium chicken broth or homemade stock
2 tablespoons cooking oil
1 onion, chopped
1 1/2 teaspoons salt
1/2 cup dry sherry
1 teaspoon fresh-ground black pepper
2 avocados, preferably Hass, cut into 1/2-inch dice
1/4 cup chopped cilantro or flat-leaf parsley
6 radishes, halved and sliced thin
2 tablespoons lime juice

Directions

Combine 3 cups of the beans and 1 cup of chicken broth in a blender or

food processor and puree until smooth.

In a large saucepan, heat the oil over moderate heat. Add the onion and

1 teaspoon of the salt and cook, stirring frequently, until the onion is soft,

about 5 minutes. Increase the heat, add the sherry, and boil until reduced

to approximately 1/4 cup, about 3 minutes.

Add the bean puree, 1/2 teaspoon of the pepper, and the remaining 3 cups of

chicken broth and 3 cups of beans. Simmer until hot, about 5 minutes.

Meanwhile, in a small bowl, combine the avocados, cilantro, radishes, lime juice,

and the remaining 1/2 teaspoon each of salt and pepper. Mix gently. S

poon the soup into bowls and top with the salsa.

Notes:
If the radishes aren’t perfectly crisp, soak them in a bowl of ice water. A few minutes of shock may be just enough to revive them.

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Ingredients

Vegetable oil, for frying
3) 6-inch corn tortillas, cut into narrow wedges
Kosher salt
1 onion, cut into 1/4-inch dice
1 teaspoon(s) ground cumin
2 can(s) (15-ounce) black beans
2 tablespoon(s) chopped cilantro
Freshly ground pepper

Directions

In a medium saucepan, heat 1/2 inch of vegetable oil over moderately high

heat until a deep-fry thermometer registers 350°. Add the tortillas and fry,

stirring occasionally, until crisp and lightly golden, about 1 1/2 minutes.

Using a slotted spoon, transfer the tortillas to paper towels to drain; season with salt.

In a medium soup pot, heat 2 tablespoons of the oil used to fry the tortillas.

Add the onion and cook over moderate heat until softened, about 6 minutes.

Add the cumin and cook for 1 minute.

Add the beans and their liquid and 1 1/2  cups of water.

Bring to a simmer and cook until slightly thickened, about 15 minutes.

Stir in 1 tablespoon of the cilantro and season with salt and pepper.

Ladle the soup into bowls and top with a few tortillas. Sprinkle with the

remaining 1 tablespoon of cilantro and serve.

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