SOUPS

Chilled Tuscan-Style Tomato Soup

Ingredients
U.S. Metric Conversion chart
1 teaspoon(s) olive oil
1 clove(s) garlic, minced
2 cup(s) (1-inch cubes) country-style bread
3 pound(s) ripe tomatoes, each cut into quarters
1/4 cup(s) (loosely packed) fresh basil leaves, chopped
Additional basil leaves, for garnish
1 teaspoon(s) sugar
1/2 teaspoon(s) salt

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Directions

1.In small skillet, heat oil on medium until hot. Add garlic and cook 1 minute, stirring. Remove skillet from heat.
2.In food processor with knife blade attached, pulse bread until coarsely chopped. Add tomatoes and garlic; pulse until soup is almost pureed. Pour soup into bowl; stir in chopped basil, sugar, and salt. Cover and refrigerate until well chilled, at least 2 hours or overnight. Garnish each serving with basil leaves. Makes about 6 cups.


Lentil, Kielbasa, and Garlic Stew

Ingredients
U.S. Metric Conversion chart
2 tablespoon(s) olive oil
2 pound(s) turkey kielbasa, cut into 1/2-inch slices
1 large onion, chopped
1 pound(s) carrots, cut into 1/2-inch half-moons
4 medium stalks celery, sliced
5 clove(s) garlic, crushed with press
6 cup(s) water
2 can(s) (14- to 14 1/2-ounce) chicken broth
2 can(s) (14 1/2-ounce) diced tomatoes
1 1/2 bag(s) (16-ounce) lentils, picked over and rinsed
Celery leaves for garnish

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Directions

1.In 8-quart saucepot, heat 2 teaspoons oil on medium until hot. Add half of kielbasa and cook 4 to 5 minutes or until browned. Transfer to medium bowl. Repeat with remaining kielbasa and 2 teaspoons oil.
2.In same pot, heat remaining 2 teaspoons oil on medium. Add onion, carrots, and celery; cook 15 minutes or until vegetables are golden, stirring often. Stir in garlic; cook 1 minute.
3.Add water, broth, tomatoes, and lentils to pot; heat to boiling on high. Reduce heat to medium-low; simmer, uncovered, 40 minutes or until lentils are tender. Stir in kielbasa; heat through. Spoon half of stew into serving bowls; garnish with celery leaves. Spoon remaining into freezer-safe containers (see Thawing and Reheating Tips).
Tips & Techniques


Tip: Sort through dry lentils to remove any small stones or shriveled pieces, then rinse to remove any grit.

To reheat after thawing:

Top of range: In covered saucepan, heat to boiling on medium, about 35 minutes, stirring often.

Microwave oven: Heat, covered, on Low (30 percent) 10 minutes, stirring once or twice, then on High 10 to 15 minutes, stirring once.


Straciatella with Escarole

Ingredients
U.S. Metric Conversion chart
3 can(s) (14- to 14 1/2-ounce) chicken broth
3 cup(s) water
1 head(s) (12-ounce) escarole, trimmed and cut into 1-inch pieces
3 large eggs
1/3 cup(s) freshly grated Pecorino Romano cheese
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper

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Directions

1.In 4-quart covered saucepan, heat broth and water to boiling on high. Stir in escarole; reduce heat to medium and simmer 5 minutes or until escarole is tender and wilted.
2.Meanwhile, in 2-cup liquid measuring cup or small bowl, whisk eggs, Romano, salt, and pepper until combined.
3.Drizzle egg mixture from measuring cup into simmering broth, gently stirring just until egg shreds are set. Ladle soup into warm bowls and serve immediately. Makes 10 1/2 cups.

Spiced Pumpkin Soup

Ingredients
U.S. Metric Conversion chart
2 tablespoon(s) margarine, substitute butter
1 medium carrot, finely chopped
1 medium onion, finely chopped
clove(s) (2 cloves) garlic, minced
2 teaspoon(s) ground cumin
1/2 teaspoon(s) ground cinnamon
1 carton(s) (32 ounces) chicken or vegetable broth
1 can(s) (29 ounces) pure pumpkin, not pumpkin-pie mix
1 can(s) (12 ounces) carrot juice
1/2 cup(s) pumpkin seeds (pepitas), roasted and shelled

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Directions

1.In 4-quart saucepan, melt margarine over medium heat. Add carrot and onion, and cook 8 to 10 minutes or until soft, stirring frequently. Add garlic, cumin, and cinnamon, and cook 1 minute, stirring.
2.Add broth, pumpkin, and carrot juice to saucepan, stirring to combine. Cover saucepan and heat to boiling over high heat. Reduce heat to low; simmer, covered, 15 minutes to blend flavors.
3.Stir soup just before serving. Pass pumpkin seeds to sprinkle over soup.