I consider myself a soup aficionado and a connoisseur. I love it chilled, hot, spicy, thick and stew-like and yes, even consommé. For a long time my favorite soup was Black Bean, heavy on the cumin. I made it several times a month and even large batches seemed to disappear within a day or two of being made. Then Heidi Swanson's Summer Squash with Thai Curry Paste and Tofu Croutons got into the mix. Only to be followed by a Cauliflower Soup with Mustard Croutons and my perennial favorite, Pesto-Minestrone. Now I've got a new soup in my rotation…
It's another Heidi Swanson recipe- one for Farro Soup with Curry Powder, Lentils and Salted Lemon Yogurt. It's delicious, so don't let my photograph fool you because I don't think it does the soup justice! The soup is incredibly easy to make and it took me under 20 minutes to prepare. The soup simmers for 45-50 minutes, but that's hands-off time. And when it's done simmering, you'll probably agree that nothing is nicer on a chilly night than this soup...and a glass of wine.
On a totally unrelated note, I read an interesting piece in the New York Times last week. The article questioned whether cookbooks would survive the rising popularity of digital media like e-books and recipe apps (applications, not appetizers). Would cookbooks go obsolete? I don't have the answer and only time will tell. But I can tell you that I am getting that seasonal-itch. You know the one that surfaces right around the holidays and compels you to buy another 10 cookbooks because, well, who doesn't need more cookbooks?
I love looking through great cookbooks--the ones with gorgeous photographs and tantalizing recipes. I like to dog-ear the pages, scribble in the margin and get sauce marks on the page. Know what I mean?
But back to Heidi's soup, which comes from one of my favorite cookbooks, Super Natural Every Day…
Farro Soup with Curry Powder, Lentils and Salted Lemon Yogurt (Courtesy of Heidi Swanson, Super Natural Every Day)
Serves 8
Ingredients
2 tablespoons extra-virgin olive oil, plus more for serving
2 large yellow onions, chopped
1 cup peeled, diced sweet potato or winter squash
Fine-grain sea salt
1 tablespoon plus 2 teaspoons Indian curry powder
2/3 cup semi-pearled farro
1 1/4 cups green or black lentils, picked over and rinsed
6 cups vegetable broth or water (I went with low-sodium broth)
1 cup plain yogurt of Greek-style yogurt or creme fraiche (I've used both)
Grated zest and juice of 1/2 lemon, or to taste
Directions
Ingredients
2 tablespoons extra-virgin olive oil, plus more for serving
2 large yellow onions, chopped
1 cup peeled, diced sweet potato or winter squash
Fine-grain sea salt
1 tablespoon plus 2 teaspoons Indian curry powder
2/3 cup semi-pearled farro
1 1/4 cups green or black lentils, picked over and rinsed
6 cups vegetable broth or water (I went with low-sodium broth)
1 cup plain yogurt of Greek-style yogurt or creme fraiche (I've used both)
Grated zest and juice of 1/2 lemon, or to taste
Directions
Heat the oil in a large soup pot over medium-high heat. Stir in the onions and sweet potato. Add a big pinch of salt and saute until the onions soften a bit, a couple of minutes.
Add the curry powder; stir until onions and sweet potatoes are coated and the curry is fragrant, a minute or so.
Add the farro, lentils and 6 cups of the broth broth. Bring to a boil, lower heat, and simmer, covered, for 25 minutes. (I used semi-pearled farro and it took me 45 minutes for the soup to cook. Then I let it sit in the dutch oven, covered, and off-heat for another 15 minutes.)
Taste and season with more salt, if needed. (Don't under-salt or the soup will taste flat.) While the soup is cooking, in a small bowl, stir together the yogurt, lemon zest and juice, and 1/4 teaspoon salt. Serve each bowl of soup topped with a dollop of lemon yogurt and a drizzle of olive oil.
Add the curry powder; stir until onions and sweet potatoes are coated and the curry is fragrant, a minute or so.
Add the farro, lentils and 6 cups of the broth broth. Bring to a boil, lower heat, and simmer, covered, for 25 minutes. (I used semi-pearled farro and it took me 45 minutes for the soup to cook. Then I let it sit in the dutch oven, covered, and off-heat for another 15 minutes.)
Taste and season with more salt, if needed. (Don't under-salt or the soup will taste flat.) While the soup is cooking, in a small bowl, stir together the yogurt, lemon zest and juice, and 1/4 teaspoon salt. Serve each bowl of soup topped with a dollop of lemon yogurt and a drizzle of olive oil.
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Happy Thanksgiving!