By Catherine Walthers
Martha’s Vineyard’s Catherine Walthers expands anyone’s menu of soups and sandwiches in her conveniently sized and superbly photographed cookbook with soups and sides for all seasons. This imaginative 2010 cookbook is full to the brim with helpful hints and soul-pleasing recipes for those who love soup.
- 1 medium onion, diced
- 2 tablespoons butter or extra-virgin olive oil
- 1 whole leek, trimmed, cut in half lengthwise, rinsed and sliced
- 2 pounds carrots, peeled and sliced into ½-inch rounds
- 2 tablespoons finely grated fresh ginger
- 5 cups water
- 1 to 2 teaspoons kosher salt, or to taste
- ½ cup freshly squeezed orange juice (or more if needed)
- 2 teaspoons maple syrup
In a large soup pot, sauté the onion in the butter or oil over medium heat for five minutes until golden. Add the leeks and carrots and continue cooking, stirring until the leek is softened, about eight minutes. Mix in ginger and cook until fragrant about one minute longer. Add water and salt and bring to a boil. Reduce heat, cover, and simmer soup until carrots are very tender, about 20 minutes. Let cool a few minutes.
Puree the soup in batches in the blender, adding orange juice and maple syrup. Blend each batch for one or two minutes to get the soup super smooth and creamy. Add additional water or orange juice if the soup seems a bit thick. Return the soup to the pot and heat gently. Season to taste with additional salt, if needed. Pair this with the Asian Chicken Salad with Orange and Edamame. Serves six.
Asian Chicken Salad
- 3 boneless skinless chicken breast halves, tenderloins removed and set aside
- ¼ teaspoon salt
- 1 tablespoon extra-virgin olive oil
- ½ cup unsalted cashews
- 1 cup frozen, shelled edamame beans
- 1 head of Butterhead or Bibb lettuce or baby greens (about 6 cups)
- 1 cup bite-size pieces frisee (if available)
- 2 stalks celery, peeled, halved lengthwise, and very thinly sliced
- 2 navel oranges, cut into sections
- ½ small red onion, very thinly sliced
- 2 tablespoons freshly squeezed lime juice
- ¼ cup freshly squeezed orange juice
- 1 tablespoon Dijon mustard
- 6 tablespoons canola oil
- 1 teaspoon honey
- ½ teaspoon Asian chili sauce or Sriracha sauce
- ½ teaspoon kosher salt
Preheat oven to 350°. Preheat a heavy or thick-bottomed skillet for several minutes over medium heat. Cover the chicken pieces with plastic wrap and pound with a small skillet or meat pounder until the pieces are even in thickness. Season with salt. Add the oil to the pan and sauté the chicken breasts four to five minutes on each side until chicken is just cooked, 160° on an instant-read thermometer. When cool enough to handle, thinly slice chicken on the diagonal.
Place the cashews on a baking sheet and toast until golden, six to seven minutes. Bring a small pot of water to a boil and cook the edamame for three minutes. Drain and run under cold water to stop the cooking and keep edamame bright green.
Combine the lettuce, the frisee if available, celery, orange segments, red onion and edamame in a wide bowl or platter. Combine the dressing ingredients in a blender or whisk until creamy. Use a piece of lettuce to taste the dressing and make any adjustment needed. To serve, place sliced chicken on top of the salad, sprinkle with nuts and pass the dressing on the side.