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Featured Cookbook
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Cream of Tomato Soup with Puff Pastry Crowns
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Pumpkin Stew in Roasted Acorn Squash Soup Bowls
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Summer Stew with Couscous
Book Description
No, there is no chicken stock in this soup. What you'll find here is page after glorious page of the loveliest, most delicious soups and stews - each and every one entirely vegetarian. Brimming with international flavors, Paulette Mitchell's easy-to-follow recipes are paired with unique accompaniments, garnishes, and toppings that add tremendous visual appeal.
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A Beautiful Bowl of Soup: The Best Vegetarian Recipes
Authors: Paulette Mitchell and William Meppem
Date: February 2004
ISBN: 0811835286
Publisher: Chronicle Books
Paperback
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Vegan recipe if cheese garnish is omitted. An uncomplicated recipe for prolific gardeners, or their friends who have been awarded their summer bounty. Feel free to add or substitute other vegetables, such as green beans, corn, peas, or whatever is in overflowing supply. And so the tender vegetables won't be overcooked, it's best to make this just before serving.
Makes 4 cups, 4 servings
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Couscous:
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1 1/2 cups vegetable stock
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1 1/2 cups couscous
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Stew:
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1 tablespoon olive oil
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1 Vidalia or other sweet onion, coarsely chopped (about 2 cups)
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2 cups vegetable stock
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2 zucchini, halved lengthwise and cut into 1/4-inch slices
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2 yellow squash, halved lengthwise and cut into 1/4-inch slices
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2 large tomatoes, cut Into 1-inch cubes
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6 cloves garlic, minced
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2 teaspoons minced fresh oregano
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1/2 cup coarsely chopped fresh basil
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To complete the recipe:
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1/4 cup finely chopped fresh flat-leaf parsley
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1 tablespoon extra-virgin olive oil
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salt and freshly ground pepper to taste
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freshly grated pecorino
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Romano cheese for garnish
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To prepare the couscous: Pour the vegetable stock into a medium saucepan; bring to a boil over high heat. Stir in the couscous; cover the pan and remove it from the heat. Let stand for about 5 minutes or until the liquid is completely absorbed.
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To make the stew: Heat the oil in a large saute pan
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over medium heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. Stir in the vegetable stock; bring to a boil over medium-high heat. Reduce the heat to medium; stir in the zucchini, yellow squash, tomatoes, garlic, and oregano. Cover and simmer, stirring occasionally, until the vegetables are tender but not mushy, about 5 minutes. Stir in the basil and season to taste. Fluff the couscous with a fork. Stir in the parsley and olive oil; season to taste.
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To serve: Spread couscous in the bottom of shallow soup plates, top with the stew, and sprinkle with cheese.
Advance preparation:
This stew and the couscous are best when prepared just before serving.
Variation:
When substituting vegetables, keep in mind that firmer vegetables will take longer to cook, so be sure to add them first
TIP
Couscous, sometimes called Moroccan pasta, is a tiny, beadlike pasta made from 12 semolina flour. It is available both in white and whole-wheat varieties in most supermarkets. It keeps almost indefinitely in a tightly closed container in a dark, dry place.
More From This Book:
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Cream of Tomato Soup with Puff Pastry Crowns
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Pumpkin Stew in Roasted Acorn Squash Soup Bowls
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Summer Stew with Couscous
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