Recipe: Spanish Vegetable Stew

SPANISH VEGETABLE STEW

"This classic stew, menestra de verduras, has many regional variations, and can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Fresh artichokes are called for in traditional recipes, but using the canned variety simplifies the process. The wine helps the stew give off a wonderful aroma as it cooks."

2 tablespoons extra-virgin olive oil
1 large onion, quartered and thinly sliced
2 to 3 cloves garlic, minced
2 cups water
1/2 cup dry white wine
3 large potatoes, peeled and diced
3 medium carrots, peeled and sliced
8 ounces white or crimini mushrooms, stemmed and sliced
1 1/2 teaspoons sweet paprika
8 stalks asparagus, bottoms trimmed and cut into 1-inch pieces
1 (15-ounce) can imported artichoke hearts, drained and quartered
1 cup frozen green peas
1/2 cup chopped fresh parsley or cilantro
Juice of 1/2 to 1 lemon, to taste
Salt and freshly ground pepper to taste

Heat the oil in a soup pot. Add the onion and saut over medium heat until translucent. Add the garlic and continue to saut until the onion is golden.

Add the water, wine, potatoes, carrots, mushrooms, and paprika. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 to 20 minutes, or until the potatoes and carrots are tender.

Add the asparagus and cook over low heat until it is tender but still bright green, about 10 minutes.

Stir in the artichoke hearts, peas, and parsley. Season with lemon juice, salt, and pepper. Cook over low heat for 5 minutes longer. If time allows, let the stew stand off the heat for an hour or so. Heat gently before serving. If the stew is too dense, add just a bit more water, then adjust the seasonings.

Makes 6 servings
Source: Vegetarian Soups for All Seasons by Nava Atlas (Amberwood Press, Inc.; October 2006)