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Soup and Sandwich

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Soup and Sandwich

Warm Pear and Cheese Sandwiches
Place 1(½-ounce) slice kasseri cheese on each of 16(1-ounce) slices whole-grain bread. Place bread in a single layer on a baking sheet; broil 2 minutes or until golden. Peel, core, and thinly slice 3 ripe pears; divide pear slices evenly among 8 bread slices. Place 10 cups mixed salad greens in a large bowl. Combine ¼ cup thinly sliced shallot, 1 tablespoon red wine vinegar, 1½ teaspoons Dijon mustard, ½ teaspoon salt, and ¼ teaspoon freshly ground pepper. Slowly add 3 tablespoons extra-virgin olive oil, stirring constantly with whisk. Drizzle dressing over greens; toss to coat. Top each serving with about ½ cup greens mixture, 1 tablespoon roasted pumpkin seeds, and remaining bread slices.

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Moroccan Pumpkin Soup (Chorbat al qara'a)

This is a French–influenced variation of a popular seasonal pumpkin soup, and it makes a fine first course for any dinner spread or as part of a Moroccan meal. While fresh pumpkin is more traditional in this recipe, butternut squash is easy to prepare and a good alternative.

Moroccan Pumpkin Soup (Chorbat al qara'a)

Ingredients

  • 3 1/2 cups (1-inch) cubed peeled fresh pumpkin or butternut squash (about 1 1/4 pounds)
  • 2 cups organic vegetable broth (such as Emeril's)
  • 1 3/4 cups diced yellow onion
  • 1 cup water
  • 1 teaspoon Ras el Hanout
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground coriander
  • 1/2 cup whole milk
  • 1 tablespoon butter
  • 8 teaspoons plain yogurt
  • 1/4 cup chopped fresh cilantro

Preparation

1. Combine first 7 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender.

2. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining squash mixture. Return pureed mixture to pan over low heat. Add milk and butter to pan; cook 3 minutes or until thoroughly heated. Serve with yogurt and cilantro.

Cooking Light JANUARY 2009

Formal Menu Top Soup and Sandwich

Moroccan Pumpkin Soup (Chorbat al qara'a)

Cooking Light

Formal Menu Bottom

Shopping List for Soup and Sandwich

If you can't find kasseri cheese, halloumi melts just as tastily. (Serves 8)

Warm Pear and Cheese Sandwiches
Place 1(½-ounce) slice kasseri cheese on each of 16(1-ounce) slices whole-grain bread. Place bread in a single layer on a baking sheet; broil 2 minutes or until golden. Peel, core, and thinly slice 3 ripe pears; divide pear slices evenly among 8 bread slices. Place 10 cups mixed salad greens in a large bowl. Combine ¼ cup thinly sliced shallot, 1 tablespoon red wine vinegar, 1½ teaspoons Dijon mustard, ½ teaspoon salt, and ¼ teaspoon freshly ground pepper. Slowly add 3 tablespoons extra-virgin olive oil, stirring constantly with whisk. Drizzle dressing over greens; toss to coat. Top each serving with about ½ cup greens mixture, 1 tablespoon roasted pumpkin seeds, and remaining bread slices.

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Shopping List:

Canned

  • 2 cups organic vegetable broth (such as Emeril's)

Other

  • 1 cup water
  • 1 teaspoon Ras el Hanout

Produce

  • 3 1/2 cups (1-inch) cubed peeled fresh pumpkin or butternut squash (about 1 1/4 pounds)
  • 1 3/4 cups diced yellow onion

Spices

  • 3/4 teaspoon kosher salt

Recipe List

Moroccan Pumpkin Soup (Chorbat al qara'a)

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Soup and Sandwich
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