Saturday, December 06, 2008

Saturday Soups-- # 6 Fall, 2008

Sorry for my relative silence the past several days. I am g-r-a-d-i-n-g research papers, and grading and grading and grading. Yeccchhhh.

Now, normally, reading research papers should be interesting--all that free expansion of knowledge. But, remember, these are freshman papers. And, mostly, they are sorry excuses for research. The requirement is to research a topic and then write a 10 page paper, complete with in text cites and a Works Cited list. The topic should relate to the essays we read over the past semester. Simple? You think! Apparently too many students don't (think, that is).

Anyway, I have so far found TWO students who plagiarized whole chunks of their papers--automatic zeros for them. And one student turned in a three (yup--3) page paper. Add to these irritations the usual number of misspelled words (aloud for allowed; crouches for crutches; fronds for friends) and I am right grouchy.

I realized how bad it is for me when I read the opening line of an obituary today: "Sadly and peacefully, So and so died"--and I catch myself muttering misplaced modifier.

Anyway--SOUP. A vegetarian one as promised!


The pesto recipe may be served as a bread-spread or on hot pasta as well as a delightful topping for this soup.
Serves 12


2 Tbsps. olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
1/2 head cabbage, preferably Savoy, chopped
1 Tbsp. dried thyme leaves
1 bunch fresh basil stems (leaves removed), tied together with string
1-1/2 tsps. kosher salt
1/2 tsp. ground black pepper
12 cups canned vegetable broth or homemade vegetable stock
1 butternut squash (about 1-1/2 lbs.), peeled, seeded, and cut into 1-inch cubes
4 red skinned potatoes, cut into 1-inch cubes
3 Tbsps. tomato paste
1 (3-inch) piece Parmesan cheese rind
1-1/2 cups uncooked radiatore or any spiral pasta
1 cup basil pesto (see recipe below)

1. Heat the oil in a large stockpot over medium heat. Add the onion and garlic and sweat for 4 minutes, until tender.

2. Add the cabbage and sweat for 4 minutes, until wilted.

3. Add the thyme, basil stems, salt, and pepper and stir to coat the vegetables.

4. Add the stock, squash, potatoes, tomato paste, and Parmesan rind and bring the mixture to a boil. Reduce heat, partially cover, and simmer for 10 minutes.

5. Add the pasta and cook for 10 minutes (for Bistro recipe, only cook pasta for 1 minute).

6. To serve, remove basil stems and Parmesan rind, ladle the soup into bowls, and top with a dollop of pesto and some chopped scallions.


1-1/2 cups tightly packed fresh basil leaves
1/2 cup grated Parmesan cheese
1/4 cup lightly toasted pine nuts
2 garlic cloves
1/2 tsp. salt
1/2 cup olive oil

1. Combine the basil, Parmesan, pine nuts, garlic, and salt in a blender or food processor.

2. Process until finely chopped.

3. With the motor running, gradually add the olive oil and process until a smooth paste forms.
Tomorrow is our church's Bistro--so next week, I will feature one of the soups from that event. And maybe a charming photo or two.


NCmountainwoman said...

Great recipe. Another one for me to try.

My brother-in-law taught at a junior college. One of his students used "" as his reference for all the research. It must be quite frustrating.

CaliforniaTeacherGuy said...

For this vegetarian, this recipe is a keeper. Thanks, KG Mom!

Ruth said...

Another winner! I make my basil pesto with walnuts as they are a lot cheaper than pine nuts. I freeze cubes of pesto in an ice cube tray and them put them in a freezer bag.

Susan Gets Native said...

"Misplaced modifier" crack me up.

Climenheise said...

I'm almost done with my marking, far less frustrating than yours I think. Partly the difference between master's and bachelor's first year students I suppose. I thought that the word was presto and had to stop myself from correcting you. Of course I would have been wrong. Hey basil pesto!