SUNDAY BEST Chilled Cucumber Soup

Serves 8

Prep Time: 10 minutes, Plus 45 minutes to chill

4 large cucumbers, peeled, seeded and diced into ½-onch pieces, about 3 cups

1 small clove garlic, peeled, minced and mashed to a paste with a pinch of salt

1 cup plain yogurt

1 medium lemon juiced, about 3 tablespoons

1 tablespoon chopped fresh parsley

2 tablespoons chopped fresh dill

A pinch of sea salt and a grind of fresh pepper

1 bunch green onions, thinly sliced, about 1 cup

Add lemon juice, salt and pepper to cucumbers and let sit for a few minutes. Drain excess moisture of cucumbers, and place in blender or food processor with the rest of the ingredients. Pulse until smoothe. You may add additional yogurt if you desire a thicker consistency.

Cover and place in refrigerator until chilled, at least 45 minutes. Serve with a side of pita and hummus and enjoy!

Gazpacho Pool Party!

Finding yourself poolside over the summer means lots and lots of gnoshing: chips, hot dogs, bugers, popsicles on a stick—but there’s a sophisticated summer snack that perhaps you haven’t pulled out of your picnic basket. It brings down your core temperature even better than ice cream, and keeps you light as a feather while you’re swimming. It’s called Grab and Go Watermelon Gazpacho, and if you haven’t heard of it (gazpacho), don’t feel bad.  Perhaps you studied French in highschool, or had a siesta when your teachers talked about the best cold soup and tapa in the Andalucia region of Spain.

For the unititiated, gazpacho is simply a soup—best served not just cold, but nicely chilled—gazpacho can be made from just about any fresh produce you have on hand: tomatoes of any color (a lot of people love Zebra or heirloom tomatoes), cucumbers of any type (I prefer an English cucumber in this soup), onion, cilantro and, in the case of the batch that was enjoyed today—2 ½ pounds of pureed watermelon!

When I got an email from someone attending a pool party, who wanted to bring something nice to the hostess, I have to admit that the first thing that came to this EXTREME PARTY planner’s mind was not gazpacho; it was a big, fat, simple—but seedless—watermelon. I pictured a tray of artfully cut medallions of watermelon topped with basil sprigs and feta cheese. This, in and of itself, is a great appetizer, and certainly, the 7 pound watermelon used in my poolside gazpacho recipe left enough juicy pink watermelon behind to make that too—but I was so satisfied with my own batch of soup, that I packed up the extra watermelon in an airtight container to use for MORE gazpacho when I get a chance.

I’m sure that when someone sees “Watermelon Gazpacho” they can’t believe it could be good. The optimists say, “Oh, a little weird, but it does sound like something you’d get on a 4-star cruise ship!” while fans of traditional chilled and savory soups can’t picture something so sweet and fruity as watermelon messing things up. I was among the skeptics, but a few tatsings as I went along preparing the gazpacho proved that the watermelon was going to be really mild—and perfectly counter balanced by the heat of a serrano pepper, tomatoes and cilantro. Maybe the reason, my watermelong gazpacho turned out so good is the “chill first, blend last” approach I used.

I usually just put ingredients for gazpacho straight into the food processor, but this time I mashed the watermelon with a simple potato masher in a pretty Le Creuset crockpot that was big enough to handle the load. Then I peeled, chopped and blended everything else, hand mashing it and letting all those flavors marry in the fridge overnight. In the morning, I poured the unblended gazpacho into a big airtight carafe with a snap-on lid, and froze it hours before the party. Once the party started, we poured the now semi-frozen gazpacho into the blender and it pureed to chilled perfection in the red party cups that usually contain beer.

“Fantastic!” a lot of the guests said. “Really, really, really, really good. And so fresh!” And I have to admit it was incredible. I dice up lots of veggies to pour over the top of my gazpacho and sprinkle feta cheese over all—and that makes me one happy camper on the patio chair with my plastic spoon. For those guests who don’t like it so chunky, there’s the option of drinking it right there in the pool, while you float around with half your cooled down body draped over a pool ring. Ahhhh…happiness!

Try it someday soon—watermelon gazpacho is amazing at the beach too!

Grab and Go Watermelon Gazpacho

Hands on Prep Time: 20 minutes

Serves 10 to 12

3 roma tomatoes, skin on and diced

1/2 Serrano pepper, seeded, veins removed and roughly chopped

4 cups cubed fresh watermelon

2 teaspoons red wine vinegar

1 cup tomato juice

1/4 cup olive oil

3 to 4 tablespoons minced red onion

1 English cucumber, seeded and minced

2 tablespoons chopped fresh cilantro

Kosher salt and freshly ground black pepper

1/4 cup crumbled feta cheese for garnish (optional)

In a large pot—preferably one you can later fit with a lid, combine all of the ingredients and mash down with a potato masher or back of a large spoon, until the watermelon is the consistency of a slushy; by mixing and mashing the ingredients, the various flavors are interspersed and have a chance to marry.

Fit the lid over the pot and refrigerate at least 2 hours or overnight. (Note: Once the gazpacho has marinated for several hours and is extremely cold, it’s ready for the blender.)

Remove the pot from the refrigerator and pour the contents into a container that fits into the freezer;make sure gazpacho is frozen when you transport it to the party. Allow it to thaw for 15 to 30 minutes, and then place the gazpacho into a blender. Puree until smooth. Pour into bowls or cups and sprinkle with feta cheese and diced veggies if you prefer. You can also enjoy the gazpacho smooth and sip it straight from the cup. 

Red Onion Soup with Sun Dried Tomato and Gruyere Crouton

Servings:  6 to 8
Preparation Time:  1 hour

2 tablespoons olive oil

2 tablespoons butter
4 large red onions, thinly sliced (about 4 cups)
Salt and freshly ground pepper
1 cup red wine
2 tablespoons tomato paste
1 quart beef broth
1 bay leaf
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped thyme

8 (1/4-inch) slices French bread baguette

4 tablespoons julienned sun dried tomatoes in oil, drained 4 ounces Gruyere cheese, shredded (about 1 cup)
4 ounces finely grated Parmesan cheese (about ½ cup)

 

Heat the olive oil and butter in a large soup pot over medium high heat.

Stir in the onions and season with salt and pepper.  Cook until the onions are soft and just beginning to brown, stirring often, about 20 minutes.

Pour in the red wine and stir in the tomato paste. Pour in the beef broth.  Add the bay leaf.  Bring the soup to a boil.  Cover, reduce heat and simmer for 20 minutes.

Stir in the fresh herbs.  Simmer for 5 minutes more.

Preheat the broiler.

Toast the bread slices on one side until golden, about 2 to 3 minutes.  Spread a teaspoon of sun dried tomatoes onto the center of each slice.  Ladle the soup into oven proof crocks.  Place the crocks into a baking dish or jelly roll pan.

Top the soup with a bread slice and generously sprinkle with both cheeses.  

Broil the soup until bubbly and just beginning to brown, about 3 to 5 minutes.

A Proper Tree Trimming Deserves Your Sunday Best!

Ask your decorator-in-chief to pop over for Herbed Parmesan Popovers, dipped in velvety red Pappa Al Pomodoro 

So, word is out on my new project, Sunday Best Dishes, and my heart is full.  I couldn’t be more thankful for the loyal friends who are testing the recipes inspired by those Sunday inspirations we all, whether we realize it or not, bring home to our kitchens.  The muse I’m talking about struck me in an Italian restaurant, on a recent cold night.  I came up with an idea for what to serve the night your Christmas tree goes up.  It’s tradition in our home to invite friends and family over for some gnoshing and decorating on the heels of Thanksgiving, and I wanted to change things up a bit from standing rib roast and creamed spinach. 

So here’s how the idea hit.  I won’t say which restaurant, since you’ll probably guess once I describe it. Carefully plated entrees and desserts were lined up in a glass display case. Big vases of calla lilies were everywhere, and cans of San Marzano tomatoes lined the shelves. Those tomatoes always excite me; they’re the highest quality canned product out there. Suddenly my imagination was bubbling like a big pot of tomato gravy. Once we were seated, I began to take notes.  Okay, I didn’t really take notes, though I could have under the soft glow of white lights strung over the tables.  A packet of crayons and a kids’ menu sat beside a giant carafe of red wine—a look that’s both elegant and incongruent, especially on a paper tablecloth. I wanted to pick up a fire-red crayon and write “Pappa Al Pomodoro” right there on the butcher paper.

My Sunday Best Pappa Al Pomodoro, which translates to “Tomato Soup with Bread” contains the highest quality plum tomatoes, olive oil, dry red wine and chicken stock one might use for this dish. I’d also like to point out that this recipe is a golden opportunity to use fennel, one of my all-time favorite ingredients. Fennel is in its natural season from late fall through early spring. You’ll want to pick up a fresh batch from your farmers market while the getting is good, before it bitters up in rising temperatures. You can store fresh fennel in a Ziploc bag for up to 10 days in your fridge, and use it in comforting chicken slow-cooker dishes all winter long.

But of course, one can’t have a savory soup without a savory bread to go with it—now of course I realize there are big chucks of ciabatta cubes already in the soup, but this is Christmas decorating night, and we can never be too much in the way of carbs! That’s why I’m pulling one off the menu from an old Tree Trimming Party: Herbed Parmesan Popovers. They resemble a Yorkshire pudding so they’re perfect for this time of year. Piercing them with a fork when they’re straight out of the oven is a great idea if you’re cold; a pillar of steam will warm those cheeks right up! Feel free to dip a popover into your soup, and get back to your decorating after just one bowl. No lollygagging about when there’s work to be done!

Soup’s On, And So is my Book Launch and Sunday Best Recipe Contest!

If you have a delicious dish, worthy of Sunday night dinner, I’d love to hear about it. I am now accepting submissions through March 30^th of your Sunday Best dish; just email the recipe to jorj@jorj.com. On Easter Sunday, 2013, I’ll announce the winner and send a grand prize of my newly launched book, plus a goody basket filled with high quality pantry staples. Bon Appetite, holiday gnoshers!           

Sunday Best Pappa Al Pomodoro

Serves 6

Prep Time: about an hour and 30 minutes

 

1/2 cup extra virgin olive oil

1 large yellow onion, peeled and finely diced, about 1 ½ cups

2 medium carrots, peeled, trimmed and chopped, about 1 cup
1 fennel bulb, tops trimmed, cored and thinly sliced, about 1 cup
4 medium garlic cloves, peeled and minced, about 1 tablespoon
3 cups ciabatta, crusts removed and cut into 1-inch pieces
2 (28-ounce) cans San Marzano plum tomatoes
4 cups good quality chicken stock
1/2 cup dry red wine

1 cup chopped fresh basil

1 tablespoon sea salt

1 ½ tablespoons freshly ground black pepper

2 ounces Parmesan cheese, grated, about 1/2 cup

Directions

Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots, fennel, and garlic and cook about 10 minutes, or until tender. Add the ciabatta and cook for 5 more minutes.

Place the plum tomatoes into the bowl of a food processor and pulse until coarsely chopped.

Add the tomatoes to the stockpot, with the chicken stock, dry red wine, basil, salt and pepper. Bring the soup to a boil, lower the heat to simmer, and cook with lid allowing some heat to escape for 45 minutes.

Ladle into bowls and garnish with shaved parm and a few basil leaves if desired.

Chilled Vichyssoise

Servings: 20 or more
Preparation Time: 60 minutes plus refrigeration

4 large leeks, white part only, rinsed and sliced
1 large yellow onion, diced (about 1 cup)
8 medium celery ribs, thinly sliced (about 4 cups)
1 small head cauliflower, cut into flowerets, chopped (about 2 ½ cups)
¾ cup butter (1 ½ stick)
8 large baking potatoes, peeled and cut into ½ inch dice
1 cup all-purpose flour
4 quarts chicken stock
1 teaspoon ground nutmeg
Salt and freshly ground pepper
2 cups heavy cream
1 cup fresh garlic chives, chopped

Heat the butter in a large pot over medium high heat.

Add the leeks, onion, celery and cauliflower to the pot. Cook until soft, about 15 minutes.

Stir in the potatoes. Cook for 5 minutes.

Stir in the flour and cook for 2 minutes.

Add the chicken broth and nutmeg. Season with salt and pepper.

Bring the soup to a boil. Reduce heat to medium and simmer for 30 minutes or until the potatoes are soft.

Use an immersion blender (or a food processor) to puree the soup. Cover and refrigerate for at least 2 hours or overnight.

Stir in the heavy cream and garnish with fresh chopped chives.

Chilled Three Green Soup with Crab Relish

Servings: 8
Preparation Time: 45 minutes plus refrigeration

1 quart chicken stock
2 medium cloves garlic, minced (about 1 teaspoon)
¼ teaspoon red pepper flakes
½ medium head escarole lettuce, washed, dried and torn into 1-inch pieces, about 2 cups
1 bunch (6 to 8) green onions, chopped (about ½ cup)
½ medium heads romaine lettuce, washed, dried and torn into 1-inch pieces, about 2 cups
6 ounces fresh spinach leaves, torn (about 2 cups)
1 cup whipping cream
Juice of 1 lemon (about 2 tablespoons)
Salt and freshly ground pepper

1 pound fresh crabmeat, chopped
1 large red bell pepper, seeded and diced (about 1 cup)
1 large yellow bell pepper, seeded and diced (about 1 cup)
1 medium cucumbers, peeled, seeded and diced (about 1 cup)
2 tablespoons fresh cilantro leaves, chopped
Juice of 1 lime (about 2 tablespoons)

Heat the chicken stock, garlic and red pepper flakes in a large soup pot, over medium high heat until it begins to boil.

Reduce heat to medium. Stir in the escarole and green onions. Simmer for 5 minutes.

Add the romaine lettuce. Cover the pot and cook for 10 minutes.

Add the spinach. Cook for 2 minutes.

Use an immersion blender to puree the soup. Alternatively, you may puree the soup in batches in the bowl of a food processor.)

Season with salt and pepper. Chill for at least 2 hours.

Combine the crabmeat, peppers, cucumber, cilantro and lime juice in a bowl. Chill for at least 30 minutes.

Add the whipping cream and lemon juice to the chilled soup.

Adjust seasonings.

Divide the crab relish into 8 serving bowls. Ladle the soup around the relish.

Special Edition St. Patty’s Day Post Offers Food Worth Stewing Over

When you shake out the dinner napkin, letting it fall on your lap in anticpation of a supberb meal, chances are there’s a certain region to thank—if it’s a hearty Irish seafood stew, you’ll feel like the Emerald Isle has just offered you one of the finest dining experiences of your life—no exaggeration. As Ireland is the 20th largest island in the world, it’s no surprise it reigns supreme for seafood stews and pies. I had a chance to see for myself, when I visted “The Island” in 2008, expecting to be wined and dined on cornbeef and cabbage; what a pleasant surprise to uncover smoked wild Atlantic salmon, plump native oysters and Dublin prawns.

What I Know About Irish Delicacies
I spent the bulk of my vacation in Waterville after an attempt to kiss the Blarney Stone went awry. If you ever make it to Waterville—and love it like I did—you’ll have something in common with Charlie Chaplin, who put vacationing there on the map. I wonder if Charlie enjoyed the Market price section of his Irish menu?? Beyond its seafood, Ireland is also renowned for the quality of its beef and lamb, soda bread and farmhouse cheeses—it’s field research like the kind I so enjoyed conducting in Waterville that prompted this post, as well as an Irish crackers and cheese plate recipe set to appear in my future cookbook, Diary of an Extreme Party Planner. Keep reading me for scrumptious spoilers and publishing details!

But We Won’t Talk About That Now…’Cause Soup’s On & There’s Fresh Bread For Dipping!
As a huge proponent of using the freshest ingredients available in my cooking, it’s my Irish Seafood Stew that takes the cake. The rich flavor of the stew broth seasons the seafood as it cooks—and better yet, it’s the perfect solution as a crowd pleaser because you can prepare the broth the day before, and reheat it as guests arrive.

Since this stew is best enjoyed with bread, might I suggest making my Irish soda bread to go along with? Both are a staple in most coastal pubs and restaurants and will allow you to feel your Irish roots thousands of miles away as we all settle down to enjoy a nice late March supper. If and when you want to materialize this deeply satisfying feast, be sure to load your grocery cart with plenty of root vegetables, oysters, shrimp, mussels, cod and salmon. This recipe leaves plenty of room to be creative and substitute with lobster or clams. Last but not least, don’t be afraid to invite all your friends—seafood stew took off in Ireland centuries ago, when so many of the characteristically large families residing there appreciated how filling it was—and how far you could stretch it.

Golden Crouton Recipe Also Makes Stew Flavors Pop
If you’d like to serve your seafood stew with something besides Irish soda bread, prepare garlic croutons by slicing a loaf of French or Italian bread into 1 inch pieces. Place the cubed bread into a bowl. Sprinkle with garlic powder, dried oregano or basil, and a small amount of olive oil. Toss to coat the cubes. Place the bread on a baking sheet. Sprinkle with grated Parmesan Cheese. Bake at 350 degrees for 5 to 10 minutes or until the croutons are golden brown.

Afterward, when you’re angling for a dessert that celebrates St. Patty’s Day in high and colorful style, check in with the Nana blog on Crème de Menthe Cheesecake. Even if you decide to order Chinese take-out during this long month of Irish heritage, may your blessings outnumber the shamrocks that grow, and may trouble avoid you wherever you go…happy March 17th, everyone!

Easy Broccoli and Cheese Soup

1 tablespoon olive oil
1 large yellow onion, diced (about 1 cup)
2 medium cloves garlic (about 1 teaspoon)
1 teaspoon curry power
1 teaspoon cumin
1 quart chicken stock
1medium bunch broccoli florets, chopped
¼ cup all purpose flour
2 cups cream
2 cups grated extra sharp cheddar cheese
Salt and freshly ground pepper

Heat the olive oil in a pot over medium high heat.

Add the onions and cook until soft, about 5 minutes

Add the garlic, curry powder and cumin. Cook for two minutes more.

Pour the stock into the pan. Add the broccoli. Reduce the heat to medium and cook until the broccoli is tender, about 10 minutes.

Whisk the flour into the cream until smooth. Pour this mixture into the pot. Cook until the soup begins to thicken, stirring constantly, about 5 minutes.

Add the cheese and stir until melted.

Pour half of the soup into a blender or food processor. Pulse until smooth. Add this mixture back to the soup. Season with salt and pepper.

Butternut Squash Soup with Crispy Shallot Garnish

The addition of a potato to this traditional soup gives it a thick and velvety consistency. Feel free to spice up the soup with your favorites. Cumin, chili powder, curry, cinnamon and ginger are all welcome additions.

For soup:
1 tablespoon olive oil
1 large yellow onion, peeled and finely diced, about 1 ½ cups
2 medium carrots, peeled, trimmed and chopped, about 1 cup
3 medium celery ribs, sliced, about 1 cup
4 medium garlic cloves, peeled and minced, about 1 tablespoon
Salt and freshly ground pepper
1 large butternut squash, peeled and diced, about 6 cups
1 large russet potato, peeled and diced, about 1 ½ cups
2 cups dry white wine
2 quarts homemade chicken broth, or low sodium chicken broth
2 to 3 sprigs sage leaves
1 large orange, cut in half

For shallots:
4 large shallots, peeled and thinly sliced, about 1 cup
2 cups canola oil
Heat the olive oil in a large soup pot over medium high heat. Add the onion, carrots, celery and garlic to the pot. Cook until the vegetables are soft, about 10 minutes. Season with salt and pepper.

The best way to cut and peel a butternut squash is to first, trim off the bottom. Cut the squash in half, and then half again. Smaller pieces are easier to handle. Use a vegetable peeler to remove the outer skin. Use a tablespoon to scoop out the seeds. Now, wash the knife and your hands well. The squash is slippery. A clean knife and hands will make chopping easier. Cut it into 1 to 2-inch pieces. Add the butternut squash and potato to the pot and stir. Pour in the wine and simmer for about 5 minutes. Pour in the stock. Place the sage into the pot. Squeeze the juice of the orange into the pot and add the orange halves. Cook until the vegetables are very soft, about 35 to 40 minutes.

Cool the soup. Remove the sage sprigs and orange halves. Use an immersion blender, food processor or blender to emulsify the soup. Pour the soup back into the pot and season with salt and pepper.

Place the shallots and the oil in a small pot. Bring to a boil over medium high heat. Reduce the heat to low and simmer. Turn the onions every few minutes until golden brown, about 15 to 20 minutes. Remove the shallots with a slotted spoon to a dish layered with paper towels. As the shallots sit, they will become crispy. Season with salt and pepper. If not using immediately keep warm in a warming drawer, or in the oven on the lowest setting.

Ladle the soup into bowls or mugs. Top with crispy shallots.

Servings: 8
Preparation Time: 30 minutes
Cook Time: 45 minutes for soup, 20 minutes for shallots

Chilled Gazpacho Soup

This soup is so very refreshing when served straight from the refrigerator and into a simp0le, white bowl. You can make it days in advance of a party and you can use any combination of veggies that you have on hand.

6 large cucumbers, peeled, seeded and diced into ½-inch pieces, about 4 to 5 cups
1 large (green, yellow or red) bell pepper, seeded, veins removed, diced into ½-inch pieces, about 1 cup
1 medium red onion, peeled and diced into ½-inch pieces, about 1 cup
1 large jalapeno pepper, seeded, veins removed, diced, about ½ cup
2 medium garlic cloves, peeled and minced, (about 1 teaspoon)
1/3 cup white wine vinegar
2 tablespoons all natural granulated sugar
1 (28-ounce) can diced tomatoes
1 quart home made chicken broth, or low sodium chicken broth
2 tablespoons olive oil
Salt and freshly ground pepper
2 to 4 drops hot pepper sauce
4 (1-inch thick) slices white wheat bread, crust removed, processed into about 2 cups coarse crumbs
½ cup chopped fresh cilantro

Place the cucumbers, bell pepper, red onion, jalapeno pepper and garlic into a large bowl. (I use a deep stock pot for this.) Add the white wine vinegar and granulated sugar. Pour in the diced tomatoes, chicken broth and olive oil. Season with salt and pepper, and as much hot sauce as you like! Stir in the bread crumbs.

For a really slushy soup, transfer several ladles of the soup to a food processor, or blender, and pulse to emulsify. Pour the emulsified soup back into the bowl. Stir and continue until you have emulsified about half of the soup.

Stir in the fresh cilantro. Cover the bowl with plastic wrap and place into the refrigerator to chill for at least several hours until very cold.

Servings: This makes a big batch of soup – plenty for a crowd.
Preparation Time: 20 minutes

Fresh Sweet Pea and Basil Soup

When you were a kid, did you mix your peas into your mashed potatoes? If you did, then you are going to love the flavors in this light - but satisfying! - soup. The lemon spiked garnish brightens the soup bowl.


2 tablespoons organic butter
1 extra large shallot, peeled and diced, about 1 cup
1 large garlic clove, Peeled and minced, about 1/2 teaspoon
1 pound fresh shelled peas, 4 cups
1 medium Idaho potato, peeled and diced, about 1 cup
1 quart home made chicken broth, or low sodium chicken broth
½ cup fresh basil leaves
A pinch of sea salt and a grind of fresh pepper
Reduced fat organic sour cream
Zest of 1 medium lemon, about 2 teaspoons

Melt the butter in a deep saucepan over medium heat. Add the shallot and garlic and cook until soft, about 5 minutes. Add the peas and potato. Pour in the chicken broth. Stir in the basil leaves. Bring the soup to a boil. Reduce the heat to medium low and simmer until the peas and potato are soft, about 10 minutes. Cool the soup on the stove top.

Puree the soup in batches in a blender or food processor. (Note: pour just a small amount of soup into your blender. Hold the top on tightly while you slowly raise the setting on the blender. Hot soup will expand immediately and try to force the top off the blender.)

Return the soup to the pot over low heat. Season with salt and pepper and simmer for 5 minutes. Serve with a dollop of reduced fat organic sour cream and a sprinkle of fresh lemon zest.

Yield: about 6 cups
Preparation Time: 10 minutes
Cook Time: 15 minutes

Sources and Substitutions
You can substitute with frozen peas for this recipe. Feel free to experiment with your favor herb. Dill, tarragon and the common combination of mint will all produce a wonderfully fresh soup.

Second Helpings
If you love vichyssoise, you might like to serve this soup chilled at your next luncheon. For a dramatic presentation, serve the soup in a crystal bowl, set in a slightly larger bowl filled with crushed ice.

Summer Minestrone Soup with Crisp Pancetta, Toasted Pine Nuts and Diced Hard Boiled Egg

This soup is delicious warm, and tasty when chilled, but to take full advantage of the summer flavors, serve it at room temperature.


2 tablespoons olive oil, plus 1 more for cooking pancetta
4 medium garlic cloves, peeled and minced, about 1 tablespoon
1 medium white onion, peeled and diced, about 1 cup
1 bay leaf (fresh or dried)
2 tablespoons chopped fresh basil
2 tablespoon chopped fresh thyme
3 medium celery ribs, sliced, about 1 cup
½ pound medium fresh asparagus spears, about 16, sliced into 1-inch pieces, about 2 cups
½ pound fresh green beans, trimmed, cut into 1-inch pieces, about 2 cups
½ pound fresh shelled peas, 2 cups (or substitute with frozen peas)
Salt and freshly ground pepper
2 quarts home made chicken broth, or low sodium chicken broth
1 cup organic heavy cream
½ pound pancetta, diced
½ cup pine nuts
2 hard boiled eggs

Heat 2 tablespoons olive oil in a soup pot over medium heat. Add the garlic, onion, bay leaf, basil and thyme. Stir and cook until the garlic is soft and the onion is just translucent. Add the celery, asparagus, green beans and peas. Cook for about 5 minutes, until the veggies begin to soften. Season with salt and pepper. Pour in the chicken broth and simmer for 20 minutes. Remove the bay leaf. Ladle half of the soup into the bowl of a food processor and pulse to combine. (You can also use a blender or and immersion blender to puree.) Pour the emulsified soup back into the remaining soup. Cook for 5 more minutes so that the flavors blend together. Remove the soup from the heat and bring to room temperature. (At this point, you can cover the pot and refrigerate the soup overnight. Bring the soup to room temperature before continuing with the recipe.)

Heat 1 tablespoon of olive oil in a skillet over medium high heat. Add the diced pancetta and cook until crispy, about 7 top 10 minutes. Use a slotted spoon to remove the pancetta and drain on a paper towel.

Preheat the oven to 350 degrees. Pour the pine nuts onto a baking sheet. Roast the pine nuts in the oven until golden, about 5 minutes. Cool.

Stir the cream into the soup. Taste and adjust the seasonings. Ladle the soup into bowls (or coffee mugs). Top each bowl with a bit of crispy pancetta, a sprinkle of toasted pine nuts and a few pieces of hard boiled egg.

Servings: 8 to 10
Preparation Time: 15 minutes to chop veggies
Cook Time: 30 minutes to simmer soup