Light and Meatless

Pears and sweet red peppers might seem like an odd combination for a soup, but it works surprisingly well. The sweetness of the pears seems to balance the acid of the peppers. I thought up the soup a few years ago when I was working at the old Mario Cooking for Friends--one of my jobs was to come up with the daily soup specials and I was desperate. I’d made a red pepper soup but it had an unpleasant edge. I could have added sugar to cut the acridness, but I threw in a pear instead. The soup ended up being one of our best-sellers.

I still make the soup at home, most often with this onion focaccia, or even a baguette and a green salad. It’s simple, light, delicious. And I have to admit I love the response I get from my husband--normally a pork-chop guy--when dinner is done: “I love meals like this!”

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LEMON ICE

1 cup fresh lemon juice, about 4 lemons 1 cup water 3/4 cup light corn syrup

Mix juice, water and corn syrup together in bowl until well combined. Transfer to ice cream maker and freeze according to manufacturer’s instructions.

Makes about 2 1/2 cups, or 3 servings.

Each serving contains about:

259 calories; 56 mg sodium; 0 cholesterol; 0 fat; 68 grams carbohydrates; 0 protein; 0 fiber.

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ROASTED RED PEPPER AND PEAR SOUP

3 large sweet red peppers 1 tablespoon olive oil 1 large leek, white part only, chopped 3 cloves garlic, chopped 1 pear, peeled, cored and chopped 1/2 teaspoon dried thyme 2 (14-ounce) cans vegetable broth Salt, pepper

Roast sweet red peppers over open flame or under broiler until charred black. Allow to cool several minutes inside paper bag or under covered bowl. Rub off charred skin, remove core and seeds and chop.

Heat oil in 2-quart pot, add leek and garlic and saute over medium-low heat about 5 minutes. Add pear and cook another 5 minutes. Add roasted peppers and thyme. Cook until vegetables are very tender, another 10 to 15 minutes. Add vegetable broth and salt and pepper to taste. Simmer another 15 to 20 minutes.

Transfer soup to blender and puree until very smooth. Adjust seasonings to taste.

Makes 2 servings.

Each serving contains about:

359 calories; 2,166 mg sodium; 0 cholesterol; 12 grams fat; 59 grams carbohydrates; 8 grams protein; 3.92 grams fiber.

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ONION AND GOAT CHEESE FOCACCIA

2 cups flour 1 package dry yeast Salt Olive oil 3/4 cup warm water 1 large onion 1/2 cup goat cheese, crumbled Pepper

Omit the cheese and you can have a completely vegan menu. Or, if meat is part of your diet, add a little prosciutto with the goat cheese for a little extra flavor.

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Place flour, yeast and 1/4 teaspoon salt in food processor and pulse to blend. With motor running, add 1/3 cup olive oil in thin stream. Add warm water only until dough forms ball. Processor about 1 more minute to knead. Transfer to oiled bowl and cover. Let rise until doubled in size, about 45 minutes.

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Punch down dough. Divide dough in half. Roll each half out to form circle, about 8 inches in diameter. Place dough on greased baking sheet.

Cut onion into very thin slices. Saute in 1 tablespoon olive oil until just tender, about 5 minutes. Distribute onion slices evenly over dough circles. Spread crumbled goat cheese over onions. Then drizzle 1 tablespoon olive oil over cheese, onions and dough. Season to taste lightly with salt and pepper. Let rise 30 minutes. Bake at 400 degrees until browned 25 to 35 minutes.

Makes 4 servings.

Each serving contains about:

480 calories; 202 mg sodium; 7 mg cholesterol; 28 grams fat; 47 grams carbohydrates; 9 grams protein; 0.34 gram fiber.

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GAME PLAN

Two Hours Before: Prepare focaccia dough. Let rise. Make lemon ice, and put into freezer to harden.

One Hour Before: Prepare onion and goat cheese topping for focaccia. Spread onto prepared dough, and let rise again. Make soup. 30 Minutes Before: Bake focaccia; serve at once with soup.

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STAPLES

Salt Pepper Olive oil Dried thyme 2 (14-ounce) cans vegetable broth 1 large onion 3 cloves garlic 2 cups flour 1 package yeast 3/4 cup light corn syrup

SHOPPING LIST

3 large sweet red peppers 1 large leek 1 pear, Bosc or Bartlett 1/2 cup goat cheese 4 lemons