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Jewish World Review
Feb. 1, 2007
/14 Shevat, 5767
Soup doctor to the rescue with spoonfuls of comfort
By Steve Petusevsky
http://www.JewishWorldReview.com | (MCT) There is great comfort and a little bit of genius in every spoonful of homemade soup. A steaming bowl exudes love, warmth and nostalgia. Served with a salad and warm bread, it is a delicious and filling meal.
Versatile soup is appropriate when you are entertaining people at a joyous occasion, when you are homesick or feeling under the weather. It might, in fact, be the perfect food.
The word itself comes from the English term ``sop,'' which means to soak a piece of bread in liquid. History suggests that soup emerged shortly after the discovery of earthenware pottery. Seems logical to me.
I am happy we have evolved into a nation of soup lovers. When we talk about soup today, we can mean chilled varieties too, like gazpacho and potato leek. On a recent trip to Spain, I tasted no less than three dozen kinds of gazpacho.
Soups can be clear thin broths or creamy and thick like New England chowders. Just about every culture has a signature soup. Think Russian borscht, French pot au feu or onion soup, German lentil soup or American split pea.
I make soup once a week. Sometimes it's to use up leftovers. Other times I want to take something to a sick friend.
This past week I got to kill two birds with one stone, so to speak. My fiancee was sick and my daughter was home from school with strep throat. I automatically went into emergency soup mode. I scavenged through my refrigerator and found half of a giant calabasa squash that had been languishing for a month. I had plenty of red onions, cilantro, other fresh herbs and Yukon gold potatoes.
I felt a recipe coming on, especially when I discovered a bag of limes, which became my inspiration. I made a spicy, lime-scented calabasa squash and potato chowder. It would be a take-off on tortilla and lime soup.
I set out to make a healing spicy soup that would cause the eater to sweat and cleanse her system. I ended up making a huge pot and splitting it three ways. One cup for me and 2 quarts for each of the patients. Both my brothers are doctors, but I gladly embrace being the soup doctor in my family.
SPICY PUMPKIN AND POTATO CHOWDER WITH LIME AND CILANTRO
Makes about 6 cups
Calabasa squash are sold in large wedges in most supermarkets. It is loaded with beta carotene and other vitamins. You can use all-purpose potatoes, if you wish, but Yukon gold hold up better in soup. Feel free to use culantro instead of cilantro. Fidelini noodles are sold in packages in the Latin section of supermarkets. For a hearty meal, place soup in large earthenware bowls and melt Monterey jack cheese over the top.
- 2 teaspoons olive oil
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1 red onion, chopped
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1 red bell pepper, cored, seeded and chopped
-
1/2 green bell pepper, cored, seeded and chopped
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1 jalapeno pepper, cored, seeded and minced
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3 cloves garlic, minced
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3 large Yukon gold potatoes, peeled and cut into 1/2-inch cubes
- 4 cups peeled calabasa squash, cut into 1/2-inch cubes
- 4 ounces dried angel hair pasta, broken into 2-inch pieces, or 2 nests fidelini pasta
- 3 (32-ounce) cartons vegetable broth
- Juice of 4 limes
- 1 cup chopped cilantro
- 8 scallions, minced
- Salt and fresh-ground black pepper, to taste
Assembly:
Heat oil in a nonreactive large soup pot over medium heat. Add the onions, peppers, jalapenos and garlic; saute 2 minutes. Add potatoes, squash, pasta and vegetable broth. Bring to a boil, reduce heat and simmer 35 minutes until vegetables and pasta are tender. Add lime juice, cilantro, scallions, salt and pepper.
Per (1-cup) serving: 87 calories, 9 percent calories from fat, .83 gram total fat, .13 gram saturated fat, no cholesterol, 18 grams carbohydrates, 2 grams total fiber, 3 grams total sugars, 16 grams net carbs, 2 grams protein, 811 milligrams sodium.
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Steve Petusevsky is the author of "The Whole Foods Market Cookbook". (Click HERE to purchase. Sales help fund JWR.) To comment, please click here.
© 2007, South Florida Sun-Sentinel.
Distributed by McClatchy-Tribune Information Services
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