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People who watch Ina Garten's Barefoot Contessa show on Food TV may already be familiar with Anna Pump, who makes regular appearances on that program.
Both Pump and Garten have been caterers in New York's Hamptons, the quintessential summer place for high-rollers. Friends and collaborators rather than competitors, both have written cookbooks about their work. Pump's newest is Summer on a Plate: More than 120 delicious, no-fuss recipes for memorable meals from Loaves and Fishes (the name of her shop in Sagaponack, Long Island).
Geared to summer cooking, Pump's book features simple (and often elegant) ways to prepare the seasonal bounty. Some of that bounty -- like lobsters and fresh fish -- are more easily found on the East Coast than in the high desert of New Mexico. But much of it crosses regional lines, with corn, eggplant, tomatoes and carrots starring in soups, starters, main dishes and sides -- many of which can be prepared ahead for no-fuss family or company meals.
Pump's recipes add extra savor to summertime staples like corn chowder, chicken salad, deviled eggs, grilled steak, chicken and salmon -- even spareribs and corn on the cob. But they also can inspire even a not-too-adventurous cook to step out a bit and try chicken frickadellen (meatballs) with caper and lemon topping, a gratin of potatoes and tomatoes with tarragon, or a magret of duck and wild rice salad with sugar-snap peas, pecans, dried cranberries and fresh peaches.
The carrot soup that follows was a big hit served cold as a starter at an early summer afternoon luncheon. On cooler days, it can be served warm. Like many soups, this one benefits if flavors have time to mingle and develop before serving.
CREAMED CARROT SOUP
WITH GINGER AND LIME
(Makes 6 mugs or 8 cups)
2 cups chopped sweet onion
2 tablespoons olive oil
5 cups peeled and chopped carrots (about 2 pounds)
5 cups chicken stock or broth
1 cup water
2 tablespoons grated fresh ginger
1 teaspoon kosher salt
12 teaspoon freshly ground black pepper
1 tablespoon plus 1 teaspoon fresh lime juice
1 cup half-and-half
1 tablespoon finely chopped curly parsley
In a large, heavy soup pot, saute the onions in the olive oil over low heat for about 5 minutes, or until the onions appear glossy -- do not brown them. Add the carrots, chicken stock, water and ginger and bring to a boil. Lower the heat, cover the pot and let the soup simmer for 30 minutes.
Add the salt -- taste first to see if you need all of it -- pepper, lime juice and half-and-half and cook over low heat, uncovered, for 5 minutes, stirring from time to time. Cool to room temperature.
Puree the soup in a blender or food processor.
To serve the soup cold, cover and chill it for at least 2 hours, preferably overnight. To serve warm, reheat it gently over low heat, but do not allow it to boil.
Garnish with the parsley before serving hot or cold.
Recipe from Summer on a Plate: More than 120 delicious, no-fuss recipes for memorable meals from Loaves and Fishes by Anna Pump and Gen LeRoy, Simon & Schuster, 2008 ($23)