The Village Voice Blog

Ingredients:

1 Cup      Yellow or red onion (diced 1/4 inch)

2 each     Celery stalks (diced 1/4 inch)

1/2 cup     Red peppers  (diced 1/4 inch)

1/2 cup   Green Peppers    (diced ¼ inch)

1/8 cup    Jalapenos

1 each    Euro Cucumbers

1 Tbsp.    Garlic (minced)

4 slices    White bread (trimmed and fine chopped in the cuisinart)

1 quart     Tomato Juice

1 quart     Bloody Mary Mix

1/4 cup    Lime Juice

to taste    Cilantro

to taste    Salt & Pepper

to taste    Tabasco

to taste    Sugar

Method:  Combine and Puree about ¼ of the mix.

**Yields 1 gallon of soup (16 portions)

Ingredients:

1 lb.     Mushroom (white or cremini), sliced

2 Tbsp.   Vegetable Oil

1/4 cup    White wine

1/4 lbs.     Butter

1 each       Medium onion, diced

4 Tbsp.      Tomato Paste

1/2 cup      AP flour

2 qts.          Water

2 cups         Heavy cream or Half & Half

to taste      Salt & Pepper

Method:

Toss sliced mushrooms in the oil and white wine. Roast in the oven (350F), stirring occasionally until uniformly golden brown. Melt butter in a large saucepot. Add onions and cook until slightly browned. Add tomato paste, cook slightly and add flour. Add water, and bring to simmer. Simmer for twenty minutes. Combine cream and soup. Heat, season and serve.

Note: A good topping is a savory whipped cream with Sherry or Port.

**Yield: 10 portions

Ingredients:

1 pound       White Beans (Dry) Great Northern or Cannelini Beans

1 pound       Diced Tomatoes in Juice (Hunt’s Petite)

1 each      Yellow Onion, large, chopped

½   tbsp.     Garlic, minced

¼  cup       Extra Virgin Olive Oil

2 quarts      Water

1 each       Bay Leaves

Salt & Pepper to taste

Fresh herbs and/or prosciutto for garnish.

Method:

Soak beans overnight in water (at least one inch over dry beans). Drain.

Sauté onions in olive oil, add garlic, tomato paste. Add Diced tomatoes, bay and simmer for one to three hours. Season to taste.