The Recipe For Comfort
An amazing thing happens in January throughout Southern California, and notably here in Coto de Caza…it gets, and usually stays cold! Not freezing, as many of us dream of walking out our doors in a long wool coat and scarf to the gentle patter of snowflakes, but certainly chilly enough to drive home with the seat-heaters on, push-start our gas-burning fireplace, grab a decorative “throw” off a sofa and curl up with a good book in hand. Yes, those are the ingredients to gear up for our long winter nights.
But wait! I can’t say the word, “ingredients” without filling your other hand with a tasty, piping hot treat; a treat to fill your home with the wafting aromas of everything good and everything cozy. A treat that serves its purpose night after nippy night, only to be replaced by another version of itself as soon as it is fully consumed…a treat that satisfies the hungriest, pickiest, most elementary or elegant palate, and nothing - shy of a warm loaf of bread - need keep it company. What, prey, is this elusive element? None other than the glorious pot (PLEASE invest in le Creuset) of home-made, tummy-warming flavory-savory soup!
Yes, everyone is doing it, and you can, too! You won’t need to spend hours meandering through cookbooks, and you don’t need an arsenal of expensive ingredients. In fact, you’ll find that even the least experienced kitchens can produce their own fabulous version of this recipe and, here’s my favorite part…cream does not have to be your friend! (but maybe “acquaintance” might be nice!)
2 tablespoons butter
1 onion, chopped
1 tablespoon chopped garlic
2 apples, peeled, cored, and diced
4 carrots, peeled and cut into 1/4 - inch pieces
1 cup white wine
1 quart chicken stock
1 teaspoon cumin
Salt and freshly ground black pepper
Chopped chives, as garnish
2 tablespoons crème fresh
½ teaspoon truffle oil (under $8 at Trader Joe’s)
INSTRUCTIONS:In a small bowl mix crème fresh and truffle oil well, set aside.
Melt butter in a medium saucepan. Add onion and garlic and sauté until softened, about 4 minutes. Add apple and carrots and sauté for 2 minutes. Carefully add the white wine, chicken stock, and cumin. Bring to a boil, reduce heat to a simmer and cook until the apples and carrots are soft, about 15 to 20 minutes. Remove from the heat and puree with an immersion blender or, in batches, in a blender. Season to taste with salt and pepper. This soup is best served in little portions in small bowls. Gently top with ½ tsp. truffle cream, a few chives and serve.
Perhaps you are even a member of the low-fat-low-calorie-low carb club? Hollywood & South Beach have nothing on Coto de Caza! I’ve posted my favorite healthy concoction for a soup so delicious and filling that you (and your teenage daughter) will forget that it is chock-full of protein, iron and vitamins, and is the perfect lunch and dinner meal to help you shed a few of last month’s pounds. But let me warn you - make a big batch, as the other half of your family will devour it for its flavor-value. Fresh herbs and vegetables with a good dose of lean ground turkey is really all that’s involved. Here's the recipe:
3 32-oz boxes fat-free chicken or vegetable broth
3 big sprigs fresh rosemary
2 healthy full sprigs fresh thyme
½ red onion, sliced and diced
¼ cup fresh minced garlic
1 tbsp extra virgin olive oil
1 lb. ground turkey meat
2 tbsp Worcestershire sauce
2 8 oz. cans diced tomato
3 large carrots, peeled & diced into bite-size pcs
1 cup sliced mushrooms
1 lb. fresh baby-leaf spinach
1 small head white cabbage, chopped to bite-size pcs
1 ½ cups small pcs. Broccoli
1 large leek, sliced thin – using only the white of the stalk
salt, pepper & (for a little kick) red Thai Chili paste, to taste
INSTRUCTIONS:
1. Sauté onion and garlic in oil for about 2 minutes
2. Wrap both herbs in cheesecloth and put in very large pot with onion/garlic and broth. Bring to a boil and simmer for at least 30 minutes. (I simmer for over 2 hours for incredible flavor!)
3. While your pot is simmering, in the same saucepan used for the garlic/onion, sauté the turkey meat and Worcestershire till brown.
4. Add turkey meat and all vegetables and cook for 45 minutes. Add salt, pepper & Thai chili, stir & serve.
Serve yourself one large bowl in place of lunch and/or dinner, and shed those pounds!
** Refrigerate up to a week, or freeze in Tupperware bowls for up to 2 months.
Comments
I've tried this...its actually something I CAN make and serve for guests I'm trying to impress. NO FAT? Hard to believe, but true!
Posted by: Marsha | January 4, 2007 03:01 PM
My mom used to make a diet soup like yours... it was our favorite!... nice to have a recipe for it! Thanks!
-Tanya
Posted by: Tanya | January 4, 2007 08:17 PM
Hi there, cuz! I would LOVE to test out the Diet soup recipe, but in a vegetarian version. What vegetarian option should I use? Tofu?
Posted by: Tyger | January 5, 2007 11:34 PM
Hey Tyger! I would sub 3 small-diced portabellas the same way you would the turkey (or Boca makes a good ground beef-substitute), and of course, use vegie stock & double the herbs in the cheesecloth!
Posted by: Chef Heidi | January 6, 2007 01:10 AM
you are the best! nice web site!! i want to book a party with you-call me
Posted by: Di | January 9, 2007 05:02 AM
Great to have you blogging on the site, Di! I'd love to do a class with you! Jan is coming to the Sushi Class on the 30th...et tu? (sorry, I'm in Paris and can't help it!) La cite c'est tres, tres manifique!
Au revoir, mon bonne amie!
Posted by: Chef Heidi | January 12, 2007 02:06 PM