RECIPE: Tunisian Soup with Chard and Egg Noodles

Adapted from Gourmet February 2009

Ingredients:

1 teaspoon cumin seeds

1 1/2 lbs. Swiss chard, stems and center ribs chopped and leaves coarsely chopped (reserve separately)

1 medium red onion, chopped

2 large garlic cloves, minced

3 tbsp extra-virgin olive oil

2 tbsp tomato paste

10 cups chicken stock (homemade or store-bought)

2 tbsp harissa

1 tbsp fresh lemon juice

1 (19-ounces) can chickpeas, drained and rinsed

2 cups fine egg noodles

Procedure:

Toast cumin in a dry small heavy skillet (preferably cast-iron) over medium heat, stirring, until deeply fragrant and dark brown. Be careful not to burn the cumin seeds. Cool, then grind to a powder in a spice grinder, or with a mortar and pestle.

Heat a large Dutch oven over medium heat. Add oil. Once oil is warm, add chard stems, onion, garlic, and 1/2 tsp each of ground cumin and salt, and 1/4 tsp black pepper. Cook chard stems mixture, stirring occasionally, until beginning to brown, about 12 minutes. Add tomato paste. Cook, stirring, 2 minutes. Add stock, harissa, and lemon juice. Bring to a boil, then lower heat. Simmer, covered, for 30 minutes.

Add chard leaves, chickpeas, and noodles with 1/2 teaspoon salt and simmer, covered, until tender, about 7 minutes. Season to taste with additional s&p, if necessary.

Serve soup sprinkled with remaining cumin.

Submitted by Vicki Burr

RECIPE: Butternut Squash Soup with Parmesan and Fried Sage Leaves

From Bon Appetit

Serves 6

Ingredients:

3 tbsp butter, divided
1 onion, coarsely chopped
1 tbsp chopped fresh sage
2 3/4-pound butternut squash, halved, peeled, seeded, chopped (about 5 cups)
5 cups canned low-salt chicken broth
1/3 cup freshly grated Parmesan cheese
24 fresh sage leaves

Procedure:
1. Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil.

2. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly.

3. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)

4. Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and saute until brown and toasted, about 2 minutes. Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.