Happy Eats!

Looking for an easy way to add creaminess to pureed soups without adding high fat dairy products like whole milk or heavy cream? Simply add plain white rice near the begnning of the cooking time. By the time the soup is done, the rice will be very soft. So when you puree the soup, the rice will break down and give the soup a creamy white texture.

I like this method for a number of reasons. First, it’s easy - how hard is it to throw a handful of rice into a pot of soup?

Second, the rice adds a little extra texture, so the soup has plenty of body and “heft” to it, even though you haven’t added any fat.

Third, rice adds a clean neutral taste, which doesn’t fight with the flavor of vegetables, meats, or fish. This makes the rice method extra nice for soups that feature a single outstanding vegetable, such as hearty roasted red peppers or delicate asparagus.

And finally, you don’t have to go on a hunting expedition for special “health food” ingredients. Don’t get me wrong, I often use soy milk or other non-dairy substitutes whenever they add extra nutrition or make a significant difference in flavor or texture. But face it, sometimes you just don’t have those special ingredients on hand - and you’re in no mood to make a special trip to the store. But you’re bound to have some white rice in your cupboard!

Thickening with cooked rice even works for non-pureed soups, like cream of chicken. Cook the rice separately, the way you would cook pasta, in an ample amount of boiling water. When it’s very, very tender, drain it in a colander. Then puree however much rice you need in a blender, using some of the broth from the soup to help the blending process along. Stir this “rice cream” into the soup, and wah lah - instant creaminess with zero added fat!

This delicious escarole soup is healthy, easy, low in fat, and can be adapted for vegans or vegetarians. If you have time to make it with fresh chicken, please do, since it’s not hard and the flavor is absolutely wonderful. But if you’re pressed for time, use the quick soup variation at the end of the recipe, which is still pretty darn good.

Escarole is a leafy green that is very popular in Italian and Indian cuisine. A member of the chicory family, escarole looks like very curly leaf lettuce and is considered a type of endive. When raw, escarole is very crunchy, with a slightly bittersweet flavor that works well when combined with sweet buttery lettuces. But when cooked it becomes mild and savory, especially if it’s gently stewed with garlic, white wine, olive oil, and mild chicken stock. All those wonderful flavors are combined in this light yet satisfying soup.

• 3 quarts water
• 1 cup white table wine (chardonnay or pinot grigio are good)
• 6 chicken thighs, skin on and bone-in, excess white fat removed
• 3 stalks celery, sliced, with chopped leafy tops
• 2 onions, chopped
• 2 carrots, sliced
• 2 cloves garlic, peeled and sliced (or more if you love garlic!)
• 1 bay leaf
• 1 tablespoon Kosher salt
• 4 whole peppercorns
• 1 small head escarole, washed and finely chopped
• 1/2 cup chopped Italian (flat leaf) parsley
• 1 cup uncooked orzo pasta
• 1-2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil

Put the water, wine, and chicken into a big stock pot. Bring to a boil, using a big spoon to skim off any yukky foam that might collect on the surface. Then add the celery, onions, carrots, garlic, bay leaf, salt, and peppercorns, reduce the heat so the soup simmers gently, partially cover it, and forget about it (except for stirring occasionally) for a couple of hours. Then take the pot off the heat, remove the lid, and let it cool (preferably in the fridge), leaving the chicken in the pot.

Once the soup is cold, skim off the fat at the top and remove the chicken pieces. Skin and bone the chicken. Give the chicken skin to the dog, discard the bones, and reserve the meat for adding to the soup later.

About half an hour before serving, bring the soup to a boil, add the orzo, and boil for about 10 minutes. Add the escarole and parsley, reduce the heat to a strong simmer, and cook another 10-15 minutes, until the escarole is nice and tender. Add the reserved chicken and simmer another minute or two. Turn off the heat, add the lemon juice and olive oil, and stir well. Serve with crusty bread.

For a Quicker Soup

Instead of using water and real chicken, substitute 3 quarts of best quality free-range chicken broth. Simmer the vegetables and seasonings in the stock for about 20 minutes, then go straight to adding the orzo and proceed from there.

Vegan/Vegetarian Option
For non-meat eaters, substitute 3 quarts of vegan or vegetarian chicken stock, either purchased in aseptic packages or made from a good powder mix. (You can also substitute vegetable broth, but if you do omit the onions - most vegetable stocks already contain plenty of onion.) Cook the veggies in the broth for about 15 minutes, then go straight to the point where you add the orzo and keep going.

6-8 generous servings.

Try this open faced sandwich when you crave something simple, satisfying, and full of fresh flavors. This is the ultimate happy lunch for you gardeners out there. Make this on a day when you’ve just picked some vine-ripened tomatoes and snipped some basil leaves! Or make a bunch of these for a party at the end of the growing season, when you’ve got an abundance of good tomatoes.

For a quick and delightful lunch that requires no cooking, serve this tomato sandwich with hot raspberry tea and chocolate chip oatmeal cookies or granola bars for dessert.

• 1 whole wheat bagel
• 2 tablespoons sour cream, plain thick yogurt, Tofutti vegan sour cream, or plain soy yogurt
• 1-2 fresh ripe tomatoes
• 4-5 fresh basil leaves, torn in small pieces
• Kosher salt or coarse salt in a grinder
• Pepper for grinding (optional)

If the bagel is frozen, defrost it first on the low setting of your toaster or toaster oven. (If you were wise, you cut the bagels in half before you froze them!) Then toast the bagel lightly - it should still be a little bit soft.

Spread each bagel half with the sour cream or yogurt. Top each half with thick slices of tomato. Sprinkle with kosher salt, then top with the torn leaves of basil. Grind a little pepper on top if you’d like. Now take a bite… and feel the joy!

Variation: Substitute crisp cucumber slices for the tomato, and chopped chives, mint, or dill for the basil. If the cucumber is waxed, peel it before slicing.

Makes 1 open-faced sandwich.