City in the Rain
City in the Rain
Avery Tillmon
Buy This at





WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Lagniappe * Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

*Lagniappe (lan-yap)  - a little something extra,
that little unexpected pleasant surprise.


Soup Recipes from
The Union Square Café Cookbook



CHEFS Catalog Save $25 on Orders over $200 plus FREE Shipping
CHEFS Catalog Save $25 on Orders over $200 plus FREE Shipping! 

"A first rate soup is better than a second rate painting."
~ Abraham Maslow

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!







Pumpkins for Sale at Farmers' Market on Union Square, New York City, New York, USA Pumpkins for Sale at Farmers' Market on Union Square,
New York City, NY, USA
Photographic Print

Oborn, Angus
Buy at









 Kitchenware 125x125 (2)








Carrots (Carottes) Carrots (Carottes)
Giclee Print

Ochoa, Isy
Buy at















Italian Cheese Italian Cheese
Art Print

Buy at









Fresh Vegetables, Dill and Limes Fresh Vegetables,
Dill and Limes

Photographic Print

Buy at







Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Pumpkins for Sale at Farmers' Market on Union Square, New York City, New York, USA
Pumpkins for Sale at Farmers' Market on Union Square,
New York City, New York, USA
Photographic Print

Oborn, Angus
Buy at


La Belle Cuisine


Recipe source:

Union Square Cafe Cookbook:
160 Favorite Recipes from
New York's Acclaimed Restaurant

by Danny Meyer and Michael Romano,
1994, HarperCollins


Soups from the Union Square Café

"We take our soups seriously and we take pride in doing them well. One thing our guests have counted on through the years is that no matter what time of day it is, we’ve always offered a selection of soups in the dining room or at the bar. Union Square Café’s Black Bean Soup with Lemon and Sherry – our most popular soup – has garnered such a devoted following that we’ve never had the courage to remove
it from the menu…
Most soups continue to improve for a day or two after their initial cooking, and there’s no reason you can’t double our recipes and successfully freeze the leftover. Make sure to have good bread on hand when you serve soup. The only thing worse than using your fingers to wipe up the last drops of a great soup is leaving the
drops in the bowl."


Black Bean Soup with Lemon and Sherry

"This smooth-textured back bean soup has been hugely popular since
the day we opened. The smokiness of the bacon and the gentle infusion
of dried thyme over the long cooking period are what make the soup so
tasty. Cooking the soup in the oven gives it a wonderfully mellow,
baked flavor that stove-top cooking doesn’t achieve."

1 pound black beans (approx. 2 1/2 cups),
picked over
1 cup peeled and sliced carrots
1 cup peeled and sliced onions
1 cup chopped celery
3 garlic cloves
2 teaspoons dried thyme
4 ounces slab bacon, cut crosswise
into 1-inch pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 to 6 slices of lemon
2 tablespoons minced parsley
1 1/2 ounces good quality
dry Sherry (optional)

1. Soak the beans overnight, or for at least 6 hours, in cold water.
2. Preheat the oven to 300 degrees F.
3. Rinse the beans well and place them in a pot with water to cover.
Bring to a boil, then drain the beans, discarding the water. (This
rids the beans of their bluish tint and bitterness.)
4. Place the beans in a 3-quart ovenproof pot with the carrots, onion,
celery, garlic, thyme, and bacon. Cover with 2 quarts of water and
add the salt and pepper. Bring to a boil, cover tightly, and place in
the oven to cook for 4 hours.
5. Purée the beans in a food processor or blender with their cooking
liquid. Depending on the size of your blender, you may need to do
this in more than one batch. Adjust the seasoning to your taste. You
can serve the soup as it is or pass it through a strainer if you prefer
an even smoother texture.
6. To serve, dip one side of each lemon slice in minced parsley and
float, parsley side up, on each portion of soup. Add a 1/4-ounce
shot of dry Sherry to each bowl just before serving, if desired.
Serves 4 to 6.


Carrot-Red Lentil Soup with Asian Spices

"Here’s a brightly colored and lively flavored soup that satisfies
year-round. For the most vibrant flavor, use whole spices, freshly
ground in a spice mill."

2 tablespoons butter
1 1/2 tablespoons grated fresh ginger
1/4 teaspoon cayenne
1/4 teaspoon allspice
1/4 teaspoon cumin
1/2 teaspoon curry
1/2 teaspoon ground coriander seeds
3/4 cup sliced onions
3/4 cup peeled and sliced parsnips
4 cups scrubbed and sliced carrots
1/2 cup sliced celery
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup red lentils
1/4 cup basmati rice
7 cups vegetable stock or water
3/4 cup coconut milk
2 tablespoons lime juice

1. In a 3-quart saucepan, melt the butter over a low flame. Stir in the ginger
and spices and cook for 1 minute. Add the onions, parsnips, carrots and
celery. Season to taste with salt and pepper. Raise the flame to medium
and cook for 10 to 12 minutes. Soften but do not brown the vegetables.
2. Stir in the lentils and basmati rice, mixing until well combined with the
vegetables. Add the stock (or water) and bring to a boil. Lower the heat,
cover the pot, and simmer for 30 minutes, until the vegetables and rice
are tender. Purée the soup in a blender until smooth.
3. Return the soup to the saucepan, bring back to a boil, and stir in the
coconut milk and lime juice. Cook for 1 minute and serve. Serves 6.



"Ribollita is a wonderful bread and vegetable soup proudly served
by almost every cook in Tuscany. Italian for ‘reboiled’, ribollita
will  change dramatically when you reheat it the next day – and
that’s exactly how the Tuscans love it. The first day’s helping will
be chunky and soupy, and the next day’s reboiled serving should
be thick and puddinglike, as the bread absorbs the broth. No
matter which way you prefer your ribollita – soupy or thick –
finish it with a drizzle of top-quality extra-virgin olive oil and
a sprinkling of Pecorino Romano."

1 cup dried cannellini or Great Northern beans
2 teaspoons kosher salt
4 tablespoons olive oil
2 cups diced zucchini (1 medium)
1 1/2 cups diced onions
2/3 cup diced celery
1/2 cup scrubbed and diced carrots
1/4 pound pancetta, diced (1 cup)
2 tablespoons minced garlic
1/2 head savoy cabbage, washed and
cut into 1-inch pieces
2 tomatoes, peeled, seeded, and chopped
1/2 cup chopped basil
2 cups cleaned spinach leaves
1/4 teaspoon freshly ground black pepper
4 cups cubed day-old sourdough bread
1/2 cup grated Pecorino Romano
4 tablespoons extra-virgin olive oil

1. Rinse and cover the beans with cold water and soak overnight.
2. Drain the beans and place them in a saucepan with 8 cups cold
water. Cook, covered, for 1 hour. Add 1 teaspoon of the salt
and continue cooking for an additional 30 minutes, or until the
beans are tender. Set the beans aside with their liquid.
3. Over a medium flame, heat the olive oil in a large soup pot. Over
medium heat, sauté the zucchini, onions, celery, carrots, pan-
cetta, and garlic until softened, about 10 minutes. Add the cab-
bage, tomatoes, basil and spinach. Season with the remaining
1 teaspoon salt and pepper. Continue to cook, stirring occasion-
ally, for another 10 minutes.
4. Strain the beans, reserving their cooking liquid. Purée half the beans
in a food processor. Add the puréed beans, the whole beans, and
their cooking liquid (8 cups) to the soup pot and simmer over low
heat for 20 minutes. If you don’t have enough cooking liquid, add
water to make up the difference.
5. Add the diced sourdough bread to the soup and cook for 10 more
minutes. Adjust the seasoning. Serve with the Pecorino Romano
and a drizzle of extra-virgin olive oil. Serves 6 to 8


White Bean and Broccoli Soup with
Parmigiano and Prosciutto

"This hearty white bean soup is embellished with broccoli, Parmigiano
and bits of prosciutto. The last-minute addition of balsamic vinegar adds
a sweetly acidic balance to the richness of the soup. Cut the broccoli
florets small enough to fit on your soup spoon. Don’t discard the stalks –
 they make delicious ‘broccoli chips’ when peeled, thinly sliced, and
deep-fried at a low temperature (320 degrees F.) in vegetable or olive oil.
You can prepare the soup a day ahead through step 4 of the recipe. Allow
the beans and broth to cool, then cover and refrigerate."

3/4 cup dried cannellini or Great Northern beans
1 teaspoon coriander seeds
1/4 teaspoon black peppercorns
1 fresh thyme sprig
4 parsley sprigs
1 bay leaf
1 tablespoon butter
3/4 cup sliced onions
3/4 cup sliced celery
3/4 cup sliced leeks, white and light
green parts only, washed
1 teaspoon minced garlic
1 teaspoon kosher salt
2 ounces prosciutto, finely diced (1/2 cup)
4 cups broccoli florets (1/2 pound)
2 teaspoons balsamic vinegar
Freshly ground black pepper
1/4 cup shredded or coarsely grated

1. Soak the beans in water overnight or for at least 6 hours.
2. Make an herb bundle: In a small piece of clean cheesecloth,
place the coriander seeds, peppercorns. thyme, parsley,
and bay leaf. Close the bundle by tying with a piece of
kitchen twine.
3. Melt the butter over a medium flame in a 3-quart saucepan; add
the onions, celery, leeks and garlic. Cook for 10 minutes, until
the vegetables are softened but not browned. Add the herb
bundle, beans and 8 cups water.
4. Bring to a boil, lower the heat, and gently simmer, covered, for
1 1/2 hours. Season with the salt and cook for an additional
30 minutes, or until the beans are tender.
5. Discard the herb bundle, add the prosciutto and the broccoli,
and simmer 3 to 5 minutes, until cooked. Just before serving,
stir in the balsamic vinegar and season with freshly ground
black pepper to your taste. Pour the soup into warm bowls
and  garnish with the grated Parmigiano. Serves 4.

Featured Archive Recipes:
James Peterson's Splendid Soups
Soups from 'Patricia Wells
at Home in Provence'

More from The Union Square Cafe:
Cod with Radicchio, White Beans, and
Lemon Vinaigrette

Fagioli alla Toscana
Herb-Roasted Rack of Veal
Roasted-Vegetable and Goat-
Cheese Terrine

Sautéed Shrimp Goan Style
Shrimp with "Gazpacho" Sauce

More Lagniappe Recipes!
Index - Soup Recipe Archives
Basic Stock Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright © 1999-2013 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: December 01, 2013.