WellesleyWeston Magazine

WINTER 2014/2015

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/410492

Contents of this Issue

Navigation

Page 207 of 227

soup with the remains of the Thanksgiving or Christmas turkey — simmering bones with onion, celery, carrots, parsley, and bay leaves, then later straining the broth, adding the leftover turkey meat, and always the alphabet noodles." The first soup Peter ever made as an adult was Julia Child's cream of mushroom. "I never realized how much work could go into making something as seem- ingly simple as soup. But it was ohhhhh so good." Today, his favorite soup is cold cucumber. "Just float some freshly chopped chives and paper-thin radish slices on top, and voila!" Wellesley resident Alice Kokodis, Employment Counsel at Edwards Wildman Palmer, remembers her grandmother Yiayia standing behind the stove, all burners turned on, preparing a traditional Greek dish. "One of my favorites was avgolemono, or egg-lemon soup, always served piping hot with a slice of homemade bread," Alice says. "I remember walking home from school on cold winter afternoons, knowing that a bowl would be waiting for me, even before I had the chance to take off food & wine "a big bowl of soup" 206 W e l l e s l e y W e s t o n M a g a z i n e | w i n t e r 2 0 1 4 / 2 0 1 5 "What a marvelous resource soup is for the thrifty cook— it solves the ham-bone and lamb-bone problems, the everlasting Thanksgiving turkey, the extra vegetables. In addition, soup is a most attractive and nutritious way to take the edge off insatiable youthful appetites." – J u l i a C h i l d , T h e W a y t o C o o k CHEF SEWALL'S VEGETABLE STOCK Vegetable stock is easy to make; use it for cooking soups and vegetable dishes. 1 small onion, cut into 1-inch pieces 1 carrot, cut into 1-inch pieces 1 stalk celery, cut into 1-inch pieces ½ Granny Smith apple, cored ½ cup chopped fennel bulb 1 small orange wedge 3 cremini mushrooms, chopped 2 sprigs fresh thyme 3 pieces fresh parsley stem 2 bay leaves 5 whole black peppercorns To make the stock: n In a large stockpot, combine all the ingredients with 5 quarts cold water and bring to a simmer over medium-high heat; cook, uncovered, for 30 minutes. n Let cool for 30 minutes; strain through a fine- mesh sieve. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month. The New England Kitchen is available for purchase at www.jeremysewall.com and at Island Creek Oyster Bar and Row 34 in Boston.

Articles in this issue

Links on this page

Archives of this issue

view archives of WellesleyWeston Magazine - WINTER 2014/2015