Now Offering Vegan,
Vegetarian & Gluten-Free Options
FAT-FREE, VEGETARIAN
BLACK BEAN SOUP
WITH TOMATOES AND
CILANTRO
Garnish:
1 cup chopped tomatoes
V2 cup cilantro leaves
V2 cup chopped scallions
Soup:
1 cup chopped celery
1 cup chopped onions
1 cup chopped carrots
8 cups water
4 cups cooked black beans or 2
cans (15 oz. each, not drained)
1 tsp. cumin
1 tsp. salt
Y2 tsp. freshly ground pepper
1 /4 tsp. ground cayenne pepper
3 Tbsp. fresh lemon juice
Combine all soup ingredients in
a large pot over high heat. Bring
to a boil. Reduce heat to simmer,
and cook for 1 hour. Keep hot until
ready to serve. Adjust salt and pep-
per to taste. Serve hot, each bowl
garnished with a spoonful of toma-
toes and sprinkled with cilantro and
scallions.
Makes 8 servings.
CELERY ROOT SOUP
WITH TRUFFLE OIL
Melt butter in a large saucepan or
medium pot over medium-high heat.
Add onion and garlic, and saute until
onions are translucent. Add celery
root and water, and bring to a boil
over high heat. Reduce heat to sim-
mer, and cook until the celery root is
tender, about 30-40 minutes.
Remove from heat, and cool for 10
minutes before transferring puree to a
food processor or blender (or use an
immersion blender to blend the soup
in the pot). Transfer the soup back to
the pot, and add the half-and-half, salt
and pepper, and reheat. Adjust salt
and pepper to taste before serving.
Serve the soup: Drizzle each bowl
of soup with about 1 /2 tsp. of truffle
oil, and top with croutons.
Makes 6-8 servings.
Soup:
2 Tbsp. butter
1 1 /2 cups chopped onion
1 tsp. minced garlic
2 medium celery root bulbs
(about 3 lbs.), peeled and cut into
1-inch cubes
6 cups vegetable broth or water
Y2 cup half-and-half
1 tsp. salt
Y2 tsp. ground white pepper
Garnish:
truffle oil
croutons, any kind
QUICK MINESTRONE
SOUP
2 Tbsp. olive oil
2 cups chopped onions, any vari-
ety
1 cup chopped celery
5 cups water
1 can (28 oz.) diced tomatoes,
with juice
1 medium Idaho or Russet
potato, peeled and cut into'/2-inch
cubes
1 cup cooked chickpeas or gar-
banzo beans
1 cup white beans (Great
Northern or cannellini)
1 package (10 oz.) frozen
chopped spinach, thawed
kosher salt and pepper to taste
1 cup small pasta shape (shells,
acini de pepe, stars, orzo, etc., are
good choices)
NEW INTER
eize
JOHN D
american bistro bar
22726 Woo dward
i Ave
Reservations @ johndbistro.com or 248.398.4070 (after 3)
1892500
Garnish:
extra-virgin olive oil
freshly grated Parmesan cheese
Heat oil in a large stockpot over
medium-high heat. Add onions and
celery, and saute until the onions are
translucent. Add the water, tomatoes,
potato, chickpeas and beans, and
bring to a boil over high heat. Reduce
heat to simmer, and cook for 30 min-
utes.
Add the spinach, about 1 tsp. salt
and 1/2 tsp. pepper, and cook for 20
minutes more. Adjust salt and pepper
to taste. Keep warm, or cool before
chilling until ready to serve.
About 30 minutes before serving,
heat the soup over medium heat, and
add the pasta. Cook until the pasta is
cooked through. Serve hot, drizzled
with olive oil and sprinkled with
Parmesan cheese.
Makes 8 or more hearty servings.
Introducing the area's newest smokehouse bistro
offering a casual and fun dining experience!
Open Tuesday - Sunday for Dinner starting at 4:30 p.m.
Happy Hour Daily • Carry Out • Catering • Weekend Brunch
Super Bowl catering packages now available!
Call today to order or for more details!
248.438.6741 • www.cayagrill.com
1403 S. Commerce Rd., Wolverine Lake
All recipes © Annabel Cohen 2014; annabelonthemenu@gmail.com .
January 23 • 2014
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