Moosewood Restaurant Simple Suppers

by Moosewood Collective

  serving & menu ideas

  Change the menu with the seasons: Serve with cool, crunchy Pan-Asian Slaw in the summer and with savory Indonesian Sweet Potato & Cabbage Soup when it’s cold outside.

  warm french lentil salad

  The warmth of this salad brings out the best flavors of the ingredients: mellow lentils, sharp escarole, aromatic fennel, and rich, crunchy walnuts. (See photo)

  SERVES 4

  TIME: 40 MINUTES

  1 cup French lentils

  1 teaspoon salt

  1 medium head of escarole (about 12 ounces)

  1 fresh fennel bulb

  2 tablespoons olive oil or walnut oil

  3 garlic cloves, minced or pressed

  2 teaspoons ground fennel seeds

  1½ teaspoons dried thyme (1 to 2 tablespoons chopped fresh)

  ¾ cup chopped toasted walnuts

  lemon wedges or a cruet of vinegar

  In a saucepan, bring the lentils, 3 cups of water, and ½ teaspoon of the salt to a simmer. Cover and cook for about 30 minutes, until the lentils are tender but not mushy.

  Meanwhile, rinse, drain, and chop the escarole (about 6 cups). To prepare the fennel bulb, remove the outer layers if bruised or soft. Cut in half lengthwise, remove the hard core, and thinly slice (about 2 cups).

  In a large skillet, heat the oil and sauté the garlic, ground fennel, and thyme for a few seconds. Add the fresh fennel and the remaining ½ teaspoon salt and stir-fry on high heat for about 2 minutes. Stir in the escarole and cook for another 2 minutes or so, until softened but still crisp and bright. Remove from the heat and drain any excess liquid into the cooking lentils.

  When the lentils are done, drain them. Stir the drained lentils into the escarole mixture. Serve the salad warm or at room temperature, topped with the walnuts. Decorate with lemon wedges, or offer vinegar at the table.

  INGREDIENT NOTE French lentils (also called du Puy lentils) are small and dark. They cook quickly and hold their shape nicely. Look for French lentils where other lentils are sold in your market.

  variation

  In place of fresh fennel, use 1½ cups thinly sliced celery.

  serving & menu ideas

  Decorate French Lentil Salad with tomato wedges and chèvre or feta. Serve with Asparagus Avgolemono and crusty French or Italian bread with good olive oil for dipping.

  Mushroom Miso Soup

  mushroom tortellini soup

  With tortellini in the freezer and dried mushrooms and a carton of broth in your pantry, you can throw together this savory, filling soup in only half an hour.

  SERVES 4

  YIELDS 6 CUPS

  TIME: 30 MINUTES

  ½ ounce dried porcini or portabella mushrooms

  2 cups boiling water

  2 cups diced onions

  1 tablespoon olive oil or butter

  1 teaspoon dried thyme

  1 quart mushroom broth

  1 9-ounce package of fresh or frozen tortellini (cheese, mushroom, or sun-dried tomato filled)

  salt and pepper

  sour cream or grated Parmesan cheese (optional)

  Place the dried mushrooms in a heatproof bowl and pour the boiling water over them. Set aside until the mushrooms soften, about 15 minutes.

  While the dried mushrooms are soaking, in a soup pot on medium-high heat, cook the onions in the olive oil, stirring frequently, until softened, 8 to 10 minutes. Stir in the thyme and add the broth. Remove the mushrooms from the soaking liquid, rinse if needed to remove grit, chop, and add to the soup. Pour the soaking liquid through a coffee filter or paper towel if it is gritty and add it to the soup. Bring to a boil.

  Add the tortellini to the boiling soup and cook until al dente: for fresh tortellini, 3 to 4 minutes; for frozen tortellini, 8 to 9 minutes. Add salt and pepper to taste. Serve hot, topped with sour cream or grated cheese if you like.

  serving & menu ideas

  Start with Caesar Salad with Tofu Croutons or with crudités and Herbed Hummus or Bean & Walnut Spread. Finish with one of the Fruit & Cheese Plates—try plums or pears with Manchego cheese.

  tomato tortilla soup

  This thick, flavorful Southwestern soup comes together easily using pantry items.

  SERVES 4 TO 6

  YIELDS 9 CUPS

  TIME: 35 MINUTES

  3 cups diced onions

  2 teaspoons olive oil

  2 teaspoons ground cumin

  1 teaspoon dried oregano

  1 quart vegetable broth

  1 28-ounce can of diced tomatoes

  2 teaspoons minced canned chipotles in adobo sauce, or more to taste

  1½ cups crumbled corn tortilla chips

  In a soup pot on medium heat, cook the onions in the oil for 5 minutes or until softened. Add the cumin and oregano and stir for a minute. Add the broth, tomatoes, and chipotles, cover, and bring to a boil. Reduce the heat and simmer for about 10 minutes.

  Pulverize the tortilla chips in a blender. Add about 3 cups of the hot soup to the blender and purée until smooth. To make pouring easier, add another cup of hot soup and whirl on low speed. Stir the purée into the simmering soup pot. Serve hot.

  serving & menu ideas

  Garnish the soup with chopped avocados, sour cream, grated cheese, and/or chopped fresh cilantro. For a complete Mexican-style supper, pair the soup with Bean & Cheese Quesadillas. Assemble the quesadillas while the soup cooks. Serve natural lime frozen fruit bars or Mango Coconut Sorbet for dessert.

  thai butternut squash soup

  This creamy vegan soup is spicy and a little sweet.

  SERVES 4

  YIELDS 7 CUPS

  TIME: 30 MINUTES

  1 cup coconut milk

  ½ teaspoon Thai red curry paste

  4 teaspoons sugar

  ½ teaspoon salt

  2 cups vegetable broth

  1 Keiffer lime leaf (optional)

  2 12-ounce packages of frozen cooked winter squash

  1 lime

  2 cups fresh baby spinach

  chopped fresh cilantro (optional)

  PAN-FRIED TOFU

  ½ cake firm tofu (about 8 ounces)

  1 tablespoon soy sauce

  ½ teaspoon Thai red curry paste

  1 teaspoon vegetable oil

  In a soup pot, whisk together the coconut milk, curry paste, sugar, salt, and broth. Add the lime leaf and frozen squash, cover, and bring to a simmer. Cook, covered, until the squash is thawed, about 15 minutes.

  Meanwhile, prepare the Pan-Fried Tofu. Cut the tofu into small cubes and put them in a bowl. Toss with the soy sauce and the curry paste. Heat the oil in a small skillet on medium-high heat. When the oil is hot, add the tofu and cook, stirring occasionally, for about 5 minutes. Set aside.

  Lightly grate the lime peel and juice the lime. Add 1 teaspoon of the zest and 2 tablespoons of the juice to the simmering soup. Stir in the spinach and tofu and cook just until the spinach wilts. Add more sugar and salt to taste. Serve the soup garnished with cilantro if you like.

  INGREDIENT NOTES We like Thai Kitchen brand red curry paste, found in the Asian section of well-stocked supermarkets.

  Packaged frozen winter squash is perfect for this recipe, but if it’s not available, look for pre-cut butternut squash in the produce section of your market, or peel and seed your own squash. You’ll need 4 cups chopped. Purée the soup in a blender before adding the spinach and tofu.

  variation

  Substitute ½ pound of peeled and deveined shrimp for the tofu. You can either pan-fry them as you would the tofu, or cook them for 4 or 5 minutes in the simmering soup before adding the spinach.

  curried cauliflower & chickpea soup

  This soup was inspired by the cauliflower curry we regularly make at Moosewood Restaurant. The chutney makes it perfect. (See photo)

  SERVES 4 TO 6

  YIELDS 8 CUPS

  TIME: 35 MINUTES

  1½ cups chopped onions

  1 tablespoon vegetable oil

>   1½ tablespoons grated peeled ginger root

  1½ tablespoons curry powder

  ½ teaspoon salt

  1 15-ounce can of chickpeas, drained

  3 cups water or vegetable broth

  1 small head of cauliflower

  1 28-ounce can of diced tomatoes

  Cranberry Chutney, Pineapple Chutney, or your favorite prepared chutney

  a few sprigs of cilantro (optional)

  In a soup pot on medium heat, cook the onions in the oil for a few minutes, until they begin to soften. Add the ginger, curry powder, and salt and sauté for a minute or two, stirring constantly so the spices don’t burn. Add the chickpeas and the water, cover, and bring to a boil.

  Meanwhile, cut the cauliflower into bite-sized pieces (about 4 cups). When the water boils, stir in the cauliflower and tomatoes, reduce the heat, cover, and simmer until the cauliflower is tender, about 5 minutes.

  When the cauliflower is done, remove the pot from the heat. Purée 2 or 3 cups of the soup in a blender and stir it back into the pot. Top each bowl of soup with a large spoonful of chutney and a sprig of cilantro.

  serving & menu ideas

  Serve warm chapatis or naan bread with this spicy soup.

  red lentil soup with greens

  This ginger- and licorice-flavored soup chock-full of greens is a gratifying supper any time of year.

  SERVES 4

  YIELDS 6 CUPS

  TIME: 30 MINUTES

  1¼ cups red lentils

  1 teaspoon salt

  2 tablespoons vegetable oil

  1½ teaspoons black mustard seeds (optional)

  1½ teaspoons anise or fennel seeds

  ¼ to ½ teaspoon red pepper flakes

  1 teaspoon ground ginger, or 2 tablespoons grated peeled ginger root

  1 garlic clove, pressed or minced

  4 cups rinsed, drained, and chopped fresh mustard greens, Swiss chard, or spinach

  ½ teaspoon salt

  ¾ cup coconut milk

  Rinse the lentils and drain. In a soup pot, bring 5 cups of water, the lentils, and salt to a boil. Reduce the heat to a simmer, cover, and cook until tender, about 30 minutes.

  While the lentils cook, warm the oil in a saucepan on medium heat, add the black mustard seeds, and cover until they pop. Stir in the anise, red pepper flakes, ginger, and garlic and cook for a minute, stirring constantly. Add the greens and the salt and cook, stirring frequently, until the greens are just wilted. Stir in the coconut milk and simmer for a minute. Remove from the heat.

  When the lentils are soft, stir in the greens and coconut milk mixture and add salt to taste.

  serving & menu ideas

  A Greek Salad or baby greens dressed with Caesar Dressing would be welcome beside a bowl of this soup.

  indonesian sweet potato & cabbage soup

  A hearty soup inspired by Indonesian gado gado sauce, fragrant and spicy with ginger and cayenne, rich with peanut butter and sweet potatoes.

  SERVES 4

  YIELDS 8 CUPS

  TIME: 40 MINUTES

  1 tablespoon grated peeled ginger root

  2 garlic cloves, minced or pressed

  ¼ to ½ teaspoon cayenne, or to taste

  1 tablespoon vegetable oil

  1½ cups chopped onions

  ½ teaspoon salt

  2½ cups chopped cabbage (½-inch pieces)

  2½ cups diced sweet potatoes (about 1 pound)

  1 quart vegetable broth

  ½ cup peanut butter

  1 cup chopped tomatoes

  1 tablespoon soy sauce

  mung bean sprouts (optional)

  chopped cilantro, scallions, mint, and/or Thai basil (optional)

  In a soup pot on medium heat, cook the ginger, garlic, and cayenne in the oil for a minute before adding the onions and salt. Cover and cook, stirring often, until the onions soften, about 5 minutes.

  Stir in the cabbage and sweet potatoes. Add about 3½ cups of the broth. Cover and increase the heat to bring to a boil. Then reduce the heat and simmer for 15 minutes.

  In a bowl, whisk together the peanut butter and the remaining ½ cup of broth until smooth. Add the peanut butter mixture to the soup with the tomatoes and soy sauce. Simmer covered until all the vegetables are tender, about 5 minutes.

  Serve each bowl topped with bean sprouts and cilantro, scallions, mint, and/or basil.

  red bean, potato & arugula soup

  Wish you were in Tuscany? Have this soup for supper as a small consolation.

  SERVES 4

  YIELDS 7 CUPS

  TIME: 30 MINUTES

  2 cups chopped onions

  2 garlic cloves, minced or pressed

  2 tablespoons olive oil

  3 cups diced red potatoes

  1 sprig of fresh rosemary (about 4 inches long)

  3 cups vegetable broth

  1 teaspoon salt

  1 14-ounce can of small red beans, drained

  ½ cup white wine, or 2 tablespoons lemon juice

  4 ounces arugula (about 4 cups)

  ¼ cup chopped fresh basil

  salt and black pepper

  lemon wedges (optional)

  grated Parmesan or Pecorino Romano cheese (optional)

  In a soup pot, sauté the onions and garlic in the oil for about 2 minutes. Add the potatoes, rosemary, broth, and salt. Cover and bring to a boil. Add the beans and the wine. Reduce the heat and simmer, covered, until the potatoes are tender, about 10 minutes.

  While the potatoes cook, rinse and drain the arugula. Remove any large or tough stems and coarsely chop any large leaves. Set aside.

  When the potatoes are tender, add the basil and salt and pepper to taste. Remove and discard the rosemary sprig—some leaves may stay behind in the soup, and that’s fine. Put a handful of arugula into each bowl and ladle the hot soup over it. Serve immediately with lemon wedges and/or cheese.

  serving & menu ideas

  Start with salad greens with Sour Cream Lemon Dressing and serve fresh fruit or Riesling Roasted Pears for dessert.

  beans, corn & greens soup

  This chunky soup is a satisfying supper in one bowl.

  SERVES 4

  YIELDS 7 CUPS

  TIME: 25 TO 30 MINUTES

  1 cup chopped onions

  1 tablespoon olive oil

  2 teaspoons ground cumin

  1 teaspoon ground fennel

  ½ teaspoon red pepper flakes or ¼ teaspoon cayenne

  2 cups rinsed, stemmed, and chopped kale or collards

  salt

  1 28-ounce can of diced tomatoes

  1 15-ounce can of beans, drained (black, white, or red beans, field peas, black-eyed peas, etc.)

  2 cups frozen corn kernels

  1 cup water or vegetable broth

  chopped fresh cilantro (optional)

  In a pot on medium heat, sauté the onions in the oil until softened, 6 to 8 minutes. Stir in the cumin, fennel, red pepper, and kale. Sprinkle with salt, cover, and cook until the kale is wilted, 3 or 4 minutes. Add the tomatoes, beans, corn, and water and bring to a low boil, stirring often. Reduce the heat, cover, and simmer for about 10 minutes. Add more water for a brothier soup. Add salt to taste and stir in cilantro if you like.

  INGREDIENT NOTES To prepare this soup in record time, skip chopping and cooking the onions and get flavor from salsa instead. (We like Herdez and Pace brands.) Instead of a 28-ounce can of diced tomatoes, use a 16-ounce jar of salsa and a 15-ounce can of diced tomatoes. And use frozen collards. Just heat everything but the greens in a soup pot. Add the collards when the soup is hot and simmer until they are tender.

  serving & menu ideas

  Sometimes we like to top this soup with crumbled tortilla chips and/or grated cheese, such as Cheddar, Monterey Jack, or asadero.

  italian bread & cheese soup

  This is the quintessential simple supper for many Italian families.

  SERVES 4

  TIME: 15 MINUTES

  1 tablespoon ol
ive oil

  3 garlic cloves, minced or pressed (optional)

  1 quart vegetable broth

  4 ounces Fontina, Gruyère, or Cheddar cheese

  4 slices whole wheat bread

  ¼ cup chopped fresh basil or parsley

  black pepper

  In a soup pot, warm the olive oil. Add the garlic and cook until just golden, not brown. Add the broth and bring to a simmer. Meanwhile, grate the cheese (about 2 cups).

  When you’re ready to serve the soup, toast the bread. Break each slice of toast into bite-sized pieces and place in individual soup bowls. Cover with about ½ cup of cheese. Sprinkle with basil or parsley and pepper. Ladle a cup of hot broth over the bread and cheese in each bowl and serve at once.

  INGREDIENT NOTES We prefer whole wheat bread in this recipe because it has more flavor than white. Pumpernickel bread is another good option, great in combination with Cheddar cheese. And even though it gets soggy, toasting the bread makes a difference.

  serving & menu ideas

  Put a handful of chopped tomatoes or spinach or arugula in the bottom of the bowl under the cheese. Or try leftover Fresh Tomato & Mozzarella Salad on top of the bread in place of the cheese—scrumptious! Serve this soup with Broccoli Tomato Salad or Tomatoes & Onions with Mint. Have crisp apples and toasted walnuts for dessert.