Tag Archives: Mollie Katzen

08 August 2015 Chilled Herb Spinach-Potato Soup with Buttermilk

Recipe downloaded from Mollie Katzen’s website; originally published in Vegetable Heaven.

We’re in for a string of 90-plus degree days here in New England. A chilled soup seemed like something that might be light and tasty in the heat and humidity of early September.  Be sure to clean the leeks thoroughly!

Ingredients

  • 2 fist-sized russet potatoes (about 1 lb), peeled and cut into cubes 08Sep2015Soup
  • 5 cups water or broth (I used water)
  • 1 1/2 tsp salt
  • 2 cups chopped leeks, well cleaned
  • 1 TBSP minced garlic
  • 2 pounds fresh spinach, cleaned, stemmed, and chopped
  • 1/2 cup minced fresh dill
  • small handful fresh basil leaves
  • small handful fresh mint leaves
  • 1 1/2 cups buttermilk
  • white pepper to taste
  • minced fresh mint for garnish (optional)

Method

  1.  Place the potatoes, water or broth, and salt in a soup pot or Dutch oven. Bring to a boil, then cover and simmer very slowly for about 20 minutes. Add the leeks, garlic, and spinach during the last 5 minutes or so.
  2. Use a food processor or hand blender to puree the soup with all its solids, adding fresh herbs along the way. You will need to do this in several batches if using a food processor or countertop blender. Puree until very smooth.
  3. Transfer to a container, cover tightly and chill.
  4. Stir in the buttermilk just before serving, and add white pepper to taste. Top each serving with some minced fresh mint, if desired.

Yield: 6 servings

Advertisements

27 Apr 2011 Eggplant Scallopini

Adapted from Katzen, Mollie. Moosewood cookbook. (1977). Berkeley, CA: Ten-speed Press. p 168.

Eggplant Scallopini

Copyright © 2011. Adrien Bisson.

My Comment: Adrien and I disagree on mushrooms — I *LOVE* them; he puts up with them. This was a truly tasty dish (mine without the pasta) – how have I missed it in all the years that I’ve had the Moosewood Cookbook? I don’t cook with butter, so I’ve updated this recipe to use all olive oil.

Ingredients:

4 cups cubed eggplant
1 lb. chopped mushrooms
3 cloves crushed garlic
1 cup chopped onions
1 cup chopped green pepper
2 TBSP olive oil and 2 TBSP butter
1 cup Marsala
1 bay leaf
1 tsp basil
1 tsp salt
1/4 cup tomato past
1 cup freshly grated parmesan
fresh black pepper
1/4 cup freshly chopped parsley
2 medium tomatoes, chopped

Method

1. Heat the oils in a large heavy skillet. Add the onions, garlic, 1/2 tsp salt, and bay leaf and saute 5 minutes.

2. Add the eggplant and another 1/2 tsp salt, stir and cook covered 10 minutes, stirring occasionally.

3. Add mushrooms, remaining slat, spices (except parsley), peppers, tomatoes, and paste. Mix well and simmer covered, 10 minutes. Add Marsala and parsley. Cover and simmer over low heat, about 15-20 minutes.

4. Just before serving, mix in the parmesan cheese.

5. Serve over pasta and pass around some extra parmesan.

Serves 4-6 generously.

Weight Watch Points to be determined.


%d bloggers like this: