There are myriad types of soups, while I never intended an exhaustive listing when we started this series, while I realize there are far more types than I’m ever likely to try, this series only deals with some of my favorites from among those I’ve tasted. In this, the final installment of the series we will again feature two soups.
We chose all these recipes both because of their taste and the ease of preparation.
Last evening, at a cooking demo by Chef Lévana Kirschenbaum, I tasted her incredibly flavorful and very simple to prepare…
Aduki Bean Burdock Soup
- 12 cups water
- 2 teaspoons turmeric
- 1/3 cup olive oil
- 6 bay leaves, or 1 teaspoon ground bay leaf
- 2 cups aduki beans
- Salt to taste
- 4 large cloves garlic
- 1 large sweet potato, peeled and cut in large chunks
- 1 large carrot, peeled and cut in large chunks
- 1 celery root, peeled and cut in large chunks
- 1 large parsnip, peeled and cut in large chunks
- 1 large zucchini, cut in large chunks
- 1 large red onion, quartered
- 1 large piece burdock, peeled and cut in large chunks
- Bring all ingredients to boil in a wide heavy pot.
- Reduce to medium and cook covered for 1 hour.
- Cream the soup with an immersion blender.
- Adjust texture and seasonings.
If you do not have, if you cannot find burdock, you can substitute almost anything else. In spite of her recipe calling for burdock, Lévana – just to demonstrate the versatility of her recipe – used kale stalk instead
If you are like me you probably never heard of burdock before…What is burdock? For its culinary and medicinal properties look it up in the Wikipedia. Meanwhile, as the article says:
the Russian writer Leo Tolstoy wrote in his journal, in 1896, about a tiny shoot of burdock he saw in a ploughed field, “black from dust but still alive and red in the center … It makes me want to write. It asserts life to the end, and alone in the midst of the whole field, somehow or other had asserted it.”
For another of Chef Lévana’s superb soup recipes check out Quick Black Bean Chocolate Soup
To end this series I chose to adapt an Emeril Lagasse variation of the classic French Onion Soup on the Food Network :
Gratinee Lyonnaise (Lyon-style Onion Soup)
[adapted to conform with kashrus]
- 4 tablespoons unsalted butter
- 3 pounds yellow onions, thinly sliced
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup cognac
- 8 cupspareve soup stock
- 4 sprigs fresh thyme, tied into a bundle with kitchen string
- 1/2 loaf French bread, cut into 1/2-inch thick slices
- 1 pound Gruyere cheese, coarsely grated
- 2 egg yolks (optional)
- 1/2 cup Port wine (optional)
- Finely chopped parsley, garnish
In a Dutch oven or other large, heavy pot, melt the butter over medium-high heat. Add the onions, salt and pepper, and cook, stirring, until golden brown, 15 to 18 minutes. Remove the pan from the heat and carefully add the cognac. Return the pan to the heat and cook until the alcohol has evaporated. Be careful as the cognac may ignite.
Add the soup stock and thyme sprigs and bring to a boil. Reduce the heat to a simmer and cook the soup for 45 minutes.
While the soup is simmering, toast the bread slices until light golden brown. Remove from the oven.
Preheat the broiler.
When the soup is ready, divide 1/2 of the toasted bread slices between 6 individual ovenproof serving bowls or crocks and top with 1/2 of the grated cheese. Ladle some of the soup among the bowls and top with the remaining toasts. Ladle the remaining soup among the bowls and top with the remaining cheese. Place the bowls on a baking sheet and place under the broiler until the cheese is melted, golden brown and bubbly, about 5 minutes. Remove from the oven.
In a small bowl combine the egg yolks and Port and whisk to thoroughly combine. Pour some of the mixture evenly among the soup bowls, stirring in around the edges so that it is incorporated into the soup. (The heat of the soup will cook the egg yolk and this will thicken and enrich the soup.)