Book Club Soup

Here is a short post about two of my favorite things - soup and books.
This month our book group read Hang a Thousand Trees with Ribbons: The Story of Phillis Wheatley by Ann Rinaldi .The book, a fictionalized history, tells the story of a seven year old African girl. She arrived in Boston in 1761, where she was sold as a slave to the Wheatley family, and renamed Phillis. Her intelligence is nurtured, she is taught to read and write, and she becomes a well-known poet. Books of her poems were published in England, but in colonial Boston, her writing's authenticity is questioned. How could a young black slave compose such moving and thoughtful works? Phillis is forced to defend her work to the governor and others, which she does successfully. It's a really good read, and different than our typical picks from popular literature. I'd recommend it to anyone, and it might be especially appealing to middle-schoolers.

The book was a great excuse for a night out with a terrific group of women. When we get together, the host cooks dinner. There's no pressure to produce an extravagant meal - whatever the host is comfortable doing is fine. We've even had members host in a restaurant if they didn't feel like cooking. Last night was cold and windy. Laura, our lovely host, provided the perfect meal for a chilly October night. Spiced and roasted pumpkin seeds to have with wine, a big Greek salad and this delicious soup. The recipe was originally from Gourmet magazine, but many tweaks have made it Laura's own.

Red Lentil Soup

1 large onion, chopped

1 Tbsp. olive oil

4 garlic cloves, chopped

1 tsp. ground cumin (or more of you really like cumin)

1 bay leaf

1 sprig fresh thyme

2 cups red lentils, picked over and rinsed

6 cups reduced-sodium chicken broth
(to make this a vegetarian dish, use vegetable broth instead)

1/4 cup chopped flat-leaf parsley

1 cup frozen peas

2 Tbsps. fresh lemon juice

Cook onion in oil with 1/2 tsp. salt in a medium-sized heavy sauce pan, stirring occasionally, until softened. Add garlic, cumin, bay leaf and thyme, and cook stirring, one more minute. Add lentils, broth, 1/2 tsp. salt and 1/2 tsp freshly ground pepper. Simmer, partially covered, until lentils are very soft and falling apart, about 35-45 minutes. Stir occasionally.
Discard bay leaf and thyme sprig. Puree 3 cups of the soup in blender or food processor (be careful when blending hot liquids!), then return to pan. Stir in parsley, peas and lemon juice. Serve when peas are heated through.

I can't wait to make this at my house. When I do, I think I'll try adding a little curry powder and maybe some chopped carrots, cooked along with the onion. Thanks Laura - it's a keeper!

I'm off to the Grand Tasting at Harvest on the Harbor tonight. I hope to take lots of pictures to show you. Check back over the weekend.