In heavy-bottomed big pot sauté the following items, all sliced, in a splash of olive oil:
2. Once boiled, turn flame off. Stir. Put pot into 350 degree oven for 2 hours with lid cracked. Add one or two additional cups of water as the time goes, stirring as you add.
3. After about 2 hours (could be less or a bit more) blend in food processor or blender, or with hand held.
4. Add bag of frozen peas (thawed briefly) to very hot soup right before serving, serve with shredded Pecorino Romano.
Reprinted from Too Many Cooks: Kitchen Adventures with 1 Mom, 4 Kids, and 102 Recipes by Emily Franklin (© Harper Collins, 2009).
With almost 800 pages of recipes and striking photography, Magnus Nilsson's The Nordic Cookbook is the definitive work on the food cultures of his native land. He spoke with Melissa Clark about the impact winter has on the Nordic countries, the common source of everyone's family herring recipe, and the enduring popularity of taco quiche.