PG TESTED
- 1 large egg
- 2 tablespoons vinegar or fresh lemon juice
- 1/2 teaspoon dry mustard
- 1/2 teaspoon table salt
- 1 cup salad oil (1/2 cup salad oil, 1/2 cup extra-virgin olive oil)
- 1/2 cup mixed herbs (parsley, chives, chervil, tarragon)
- 1 scallion, both white and green parts, cut in thirds
Place the egg, vinegar, mustard and salt into a deep bowl or the blender beaker. Immerse the blender wand, and, holding it at an angle, turn on the power to medium or medium high.
Slowly add the oil in a fine stream until the mixture is emulsified, or mayonnaise texture.
Add the herbs and scallion all at once and blend until smooth.
Scrape the mayo into a jar and allow to rest in the refrigerator for at least an hour for the flavors to combine.
Makes about 1 1/4 cups.
-- Marlene Parrish
PG TESTED
This is the coolest, most summery soup I can think of. Serve it hot, if you prefer, or better yet, serve it cold sprinkled with a copious amount of chopped chives.
- 1 large boiling potato (1/2 pound) peeled and coarsely chopped
- 1 medium onion, coarsely chopped
- 1 celery heart, coarsely chopped, about 1 cup
- 1 large apple (tart), peeled and coarsely chopped
- 1 firm-ripe banana, coarsely chopped
- 1 pint (2 cups) chicken broth
- 1 cup milk, half and half, or heavy cream
- 1 tablespoon unsalted butter
- 1 1/4 teaspoons curry powder
- 1 teaspoon table salt
- Chopped chives for garnish
Simmer vegetables and fruits in broth in a 3-quart heavy saucepan, covered, until very tender, about 15 to 20 minutes. Stir in cream or milk, butter, curry powder and salt and heat just until hot. Do not boil.
Using an immersion blender wand, held at a slight angle, pulse and puree the vegetables and fruits. Serve hot or cold with a sprinkling of chives. The soup can be made 2 days ahead and chilled, covered.
Serves 2 to 4.
-- Marlene Parrish
PG TESTED
Make one of these at cocktail time when you want a refreshment but don't want to risk getting drowsy.
- 1 heaping teaspoon instant coffee (or to taste)
- Sugar or sweetener
- 2/3 cup cold water
Toss ingredients into the plastic beaker or a deep, narrow container. Using an immersion blender, whirl to make a foamy mixture. Pour immediately over ice cubes in a tall glass.
-- Marlene Parrish
PG TESTED
The best keepers in the garden include the whole gang of winter squashes. I had a gray-blue hubbard beauty gracing an arty arrangement on the buffet for two months. When I decided to make a seasonal switch to pointsettias, the squash was baked for soup.
Bake and mash the squash, add milk (or half-and-half) and seasonings. Measurements don't make much difference. Add country bread and salad for a simple supper.
- 1 large winter squash (hubbard, Cinderella or butternut)
- Lump of butter
- Medium onion
- Salt and pepper
- Whole milk or half-and-half
- Chives for garnish
Place the squash on a baking tray and bake at 375 degrees until soft and tender when poked with a cake tester or knife. Remove from the oven and allow to cool. Cut in half, peel away the outer skin and discard the fibers and seeds.
In a large pot, melt a lump of butter. Add a chopped onion and cook until soft. Add the squash to the pot. Mash with a fork or potato masher. Whisk in enough milk to make a thick soup.
Use the immersion blender to whirl into a puree. Season generously with salt and pepper. Ladle into bowls and garnish with chopped chives. If you want to freeze, freeze just the mash and add the milk later.
Makes at least 8 servings.
-- Marlene Parrish
PG TESTED
This soup is good lumpy or smooth. Serve it cold and call it vichyssoise. Beautiful, slender leeks are abundant in the markets right now. Be sure to cut them lengthwise and rinse out the sand that gets trapped in the upper green leaves.
- 2 tablespoons olive oil
- 1 large or 2 small leeks, washed and thinly sliced
- 1 medium onion, chopped
- 2 large baking potatoes, cubed
- 1 quart chicken stock
- Salt and pepper
- Chives
Heat the olive oil in a large saucepan. Add the leeks and onions and cook until soft. Add the potatoes, stir, then add chicken stock to cover. Simmer half-covered until the vegetables are tender, about 30 to 40 minutes. Add more chicken stock if needed.
Let the soup cool. Use the immersion blender to quickly puree the mixture. Serve hot or cold sprinkled with chopped chives.
Makes about 8 servings.
-- Marlene Parrish
First Published: January 24, 2008, 5:00 a.m.