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Category: Soups & Stews

Awesome Turkey Giblet Stock

Awesome Turkey Giblet Stock

 

1 giblets, neck and liver from Turkey

6 C. water

1 stalk celery, sliced

1 carrot, sliced

1 onion, quartered

2 tangerines, zested

1 bay leaf

1 tsp. whole black peppercorns

 

In a large saucepan, combine the neck and giblets (excluding the liver), 6 C. water, celery, carrot, onion, tangerine rind, bay leaf and peppercorns. Bring mixture to a boil, reduce heat and continue to cook at a simmer, skimming the froth occasionally for 1 hour. Add liver and continue to cook at a bare simmer for an additional 30 minutes.  Strain the stock through a fine sieve into a bowl. Reserve the liver for stuffing. Reserve the neck and remaining giblets for the gravy.

Garbure (French Ham & Vegetable Soup)

Garbure (French Ham & Vegetable Soup)

Garbure (French Ham & Vegetable Soup)

1 leftover ham bone with meat

10 cups water, enough to cover the ham bone

2 T. apple cider vinegar

3-4 bay leaves

1 Serrano pepper, sliced but still intact

2 T. avocado oil

1 onion, chopped

2 medium leeks, chopped

4 garlic cloves, minced

¼ cup dry white wine (I used Chardonnay)

1 large sweet potato, diced

2 carrots, diced

2 celery, diced

2 turnips, diced

½ head napa or savoy cabbage, cut into strips

1 small handful of parsley, chopped

1 T. minced fresh thyme

1 teaspoon cumin

¼ teaspoon black pepper

 

Add the ham bone, water, apple cider vinegar, bay leaves and serrano pepper to the slow cooker. Set on high for 5 hours. Remove the bone from the pot and take the meat off it. Add the meat and bone back to the pot and cook for another 2 hours on high. Next, add oil to a sauté pan over medium heat, then add the onion, leeks and garlic cloves. Sauté for 7-8 minutes, or until the onions have started to caramelize. Add this to the slow cooker along with the remaining ingredients. Cook for 3 hours on high, or until the vegetables are tender.

Short Rib Ragu with Polenta Croutons

Short Rib Ragu with Polenta Croutons

Short Rib Ragu with Polenta Croutons

3 pounds boneless beef short ribs

Salt

Ground black pepper

2 – 3 T. olive oil

2 medium onions, thinly sliced

6 cloves garlic, minced

3 medium carrots, halved lengthwise and sliced (1-1/2 cups)

1 cup coarsely chopped celery (2 stalks)

1 14 ounce can reduced-sodium beef broth

1 ½ cups dry red wine, such as Merlot or Cabernet Sauvignon

1 6 ounce can tomato paste

4 sprigs fresh thyme

1 8 ounce package cremini mushrooms, quartered (thickly slice larger caps)

1 recipe Firm Polenta

1 T. snipped fresh Italian (flat-leaf) parsley or basil (optional)

 

Preheat oven to 325°F. Sprinkle ribs with salt and pepper. In a 6- to 8-quart oven-going Dutch oven heat 1 T. of the olive oil over medium heat. Brown ribs, half at a time if necessary, in the hot oil, turning to brown all sides; remove ribs and set aside. In the same Dutch oven cook onions and garlic for 2 minutes, adding another 1 T. of the oil if needed. Add carrots and celery; cook about 5 minutes more or until vegetables are tender. Return ribs to Dutch oven with the vegetables. Stir in broth, wine, tomato paste, and thyme sprigs. Bring to boiling. Cover; bake for 1-1/2 hours. Stir in mushrooms. Bake, uncovered, for 45 to 60 minutes more or until ribs are tender and sauce is slightly thickened. Cool for 30 minutes. Discard thyme sprigs. Season to taste with additional salt and pepper. Transfer rib mixture to a large airtight container; cover. Chill for at least 8 hours or up to 3 days. Preheat oven to 375°F. Lightly grease a 3-quart rectangular baking dish; set aside. Using a spoon, remove any fat from surface of the sauce. Spoon ribs and sauce into prepared baking dish. If desired, cut short ribs into smaller portions. Run a thin metal spatula around the edges of the Firm Polenta in the loaf pan. Remove polenta loaf from pan and cut into 1-inch cubes. Arrange cubes evenly over the ribs and sauce in the baking dish. Brush the cubes with the remaining 1 T. olive oil. Bake, uncovered, about 1 hour or until ribs and sauce are heated through and polenta is lightly browned. If desired, sprinkle with parsley.

 

Nutrition Facts

Per Serving: 8 servings

593 calories, (16 g saturated fat, 2 g polyunsaturated fat, 20 g monounsaturated fat), 86 mg cholesterol, 716 mg sodium, 26 g carbohydrates, 3 g fiber, 6 g sugar, 22 g protein.

 

 

Firm Polenta

 

3 cups water

1 cup yellow cornmeal

1 cup cold water

½ cup shredded Parmesan cheese (optional)

 

Bring the 3 cups water to boiling in a 2-quart saucepan. Meanwhile, combine cornmeal, cold water, and 1 teaspoon salt in a small bowl. Slowly add the cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to very low. Cover and simmer for 15 minutes, stirring occasionally. Add Parmesan cheese, if desired. Pour into a greased 8x4x2-inch loaf pan. Cool 1 hour. Cover and chill several hours or until firm. Polenta may be kept in the refrigerator for up to 3 days before serving.

Velvety Asparagus-Mint Soup With Lavender-Lemon Goat Cheese

Velvety Asparagus-Mint Soup With Lavender-Lemon Goat Cheese

Velvety Asparagus-Mint Soup With Lavender-Lemon Goat Cheese

Winter may not be as cold in the Northwest as other parts of the country, but it sure is dark. We get pretty excited at the sight of green stalks and leafy herbs; it means the days are getting longer and brighter. This soup is a mouthful of green — leek, asparagus, mint, and tarragon—bolstered by the thickening power of potatoes. If you’ve got sorrel growing in the yard or have access to wild watercress, feel free to throw some into the pot as well. Although this green soup is plenty good on its own, the lavender-lemon goat cheese, added just before serving, transforms it into a luxurious ride.

 

4 ounces (about 1/2 cup) plain goat cheese

3/4 teaspoon finely chopped dried culinary lavender

Grated or minced zest of 2 medium lemons

3 medium-starch potatoes (about 1-1/2 pounds), peeled and cut into 1-inch pieces

2 cloves garlic, peeled

1 teaspoon fine sea salt

3 cups water

3 T. extra-virgin olive oil

1/2 pound leeks, white and light green parts only, washed thoroughly and cut into 1/2-inch rounds

1 pound asparagus, woody ends trimmed, cut into 2-inch pieces

4- to 5-inch piece Parmigiano-Reggiano rind (optional, see note)

1/4 teaspoon ground black pepper

1/4 cup sorrel or watercress (optional)

1/2 cup whole mint leaves

1 T. fresh tarragon leaves, stemmed

Juice of 1/2 lemon

1/2 baguette or favorite crusty loaf, cut into 1/2-inch-thick slices (optional)

 

Put the goat cheese in a small bowl and mash until soft and malleable. (You can also do this in a food processor.) Stir in the lavender and half of the lemon zest until evenly distributed. Shape the cheese into a log and wrap in parchment paper, twisting each end tightly like a candy wrapper. Place the cheese in the freezer for about 15 minutes, then transfer to the refrigerator until ready to use. Preheat the oven to 300 degrees. Put the potatoes, garlic, and 1/2 teaspoon of the salt in a medium saucepan and cover with the water. Bring to a boil over medium-high heat, cover, reduce the heat to medium low, and cook until the potatoes are fork-tender, about 10 minutes. Using a slotted spoon, transfer the potatoes with garlic to a medium bowl, and reserve the cooking water. In a large, heavy-bottomed pot, heat the oil over medium heat, tilting the pan to coat. Add the leeks and stir to coat with the oil. Cook until softened, about 5 minutes. Add the asparagus and cook until softened, about 2 minutes. Add the potatoes and 5 cups liquid — measure out the reserved potato water and add enough tap water to equal 5 cups. Add the cheese rind, remaining 1/2 teaspoon salt, and pepper. Bring the mixture to a boil, then reduce the heat to medium low and cook, uncovered, until the asparagus is tender, about 10 minutes. Add the sorrel to the pot at around minute 8 of cooking. Meanwhile, arrange the baguette slices on a sheet pan and toast until crisp in the oven, 20 to 30 minutes. Remove the cheese rind from the pot and stir in the mint, tarragon, and remaining lemon zest. Puree the soup until smooth using an immersion or stand blender (be careful of spattering hot liquid and be sure to only fill the stand blender halfway). Return the soup to the pot and gently rewarm over low heat. Gradually add the lemon juice, tasting for acidity, and season with additional salt as needed. To serve, ladle the puree into six bowls. Using a serrated knife, cut the goat cheese log into 1/4-inch rounds and smear over each crostini, floating them in the soup bowls, or simply drop one or two cheese rounds into each bowl. The puree reheats well and will keep for about 4 days in an airtight container in the refrigerator. Transfer the patties to a sheet pan and place into the oven to keep warm until serving. The patties will be slightly soft on the inside with a firm, crusty coating. NOTE: If you have a Parm rind on hand, feel free to use it for an umami boost; if not, though, no worries — the soup will still be lovely.

Chilled Pea Soup with Mint

Chilled Pea Soup with Mint

1 T. olive oil

2 scallions, green parts only, cut into 4″ lengths

1 rib celery, trimmed and cut into 2″ lengths

1/2 medium onion, finely chopped

3 C. chicken or vegetable broth

4 C. peas, fresh or (thawed) frozen

1/3 C. fresh mint leaves + extra for garnish

ground black pepper

1/2 C. low-fat plain yogurt

 

Place the oil in a large pot over medium-high heat. Add the scallions, celery, and onion. Cook, stirring, about 5 minutes, or until the vegetables soften. Add the broth and bring to a boil. Add the peas and simmer for 10 minutes. Carefully transfer the mixture to the bowl of a food processor fitted with a metal blade or a blender (in batches, if necessary). Add the mint. Season to taste with pepper. Puree until smooth. Chill 1 hour. Serve with yogurt in center, and garnish with mint leaves if desired.

 

Yield: 4 servings

Calories: 198

Fat: 5g

Fiber: 7g

Chilled Carrot and Summer Squash Soup

Chilled Carrot and Summer Squash Soup

2 C. sliced carrots

3 C. reduced sodium chicken broth

1/4 C. chopped red onion

1 clove garlic

3/4 tsp. ground cumin

1/2 tsp. salt

1/4 tsp. ground coriander

1/4 tsp. black pepper

1 lg yellow summer squash, chopped

3/4 C. low fat plain yogurt

Fresh chives, cut in 1/4″ lengths (garnish)

 

In large saucepan, combine carrots and broth. Cover and bring to a boil. Lower heat to medium and simmer until carrots begin to soften, about 7 minutes. Add onion, garlic, cumin, salt, coriander, pepper, and all but 4 T. of squash. Cover, raise heat to high, and bring to a boil. Reduce heat to low and simmer, covered, until vegetables are very tender and flavors are blended, 15 to 20 minutes. In food processor or blender or with a hand blender, puree soup until smooth. Pour into bowl, cover, and chill 1 hour. Stir yogurt into soup until combined. Divide into 4 bowls and garnish each with a T. of reserved squash and chives.

 

Yield: 4 servings

Calories: 104

Fat: 2g

Fiber: 3g

Summer Tomato Soup with Fresh Dill

Summer Tomato Soup with Fresh Dill

1 T. olive oil

1 medium onion, finely chopped

1 T. water

2 cloves garlic, minced

1 1/2 pounds tomatoes, peeled and chopped

4 T. stemmed and chopped fresh dill + 4 fronds for garnish

3 C. chicken or vegetable broth

Salt

Ground black pepper

 

In a medium pot over low heat, combine the oil, onion, and water. Cook, stirring occasionally, for 12 minutes, or until soft. Add the garlic and cook 5 minutes longer. Increase the heat to medium. Add thetomatoes, dill, and broth. Simmer for 25 minutes, or until the tomatoes are very soft. Season with salt and pepper to taste. Chill in the refrigerator for 2 hours. Serve garnished with dill fronds.

 

Yield: 4 servings

Calories: 92

Fat: 5g

Fiber: 2g

Spring Salmon Chowder

Spring Salmon Chowder

6 tiny new potatoes, skin on, quartered

28 oz vegetable broth

1/2 c corn

1/2 tsp. dried thyme, crushed

12 oz skinless, boneless salmon, cut into 1″ chunks

1 c baby spinach

1/4 c sliced green onion

Pepper

 

Cook potatoes, covered in boiling broth for 5 min. until tender, but not cooked through. Add corn and thyme. Return to boiling; reduce heat. Cover and cook for 4 min. or until vegetables are tender. Reduce heat.  Carefully add salmon to saucepan. Simmer, uncovered, for 3-5 min. until salmon flakes easily with a fork. Remove thyme sprigs, if desired. Stir in spinach and green onion; cook for 1 min. until spinach begins to wilt.  Season with pepper and serve.

Chinese Chicken Soup

Chinese Chicken Soup

8 ounces frozen skinned and boned chicken breasts, cut into 1″ cubes

1 T. reduced-sodium soy sauce

1/2 tsp. sugar

1/2 tsp. ground black pepper

1 C. frozen chopped onions

1 C. frozen sliced zucchini or yellow summer squash

1/2 C. frozen sliced carrots

1 tsp. dark sesame oil

6 C. frozen defatted chicken stock , thawed

8 ounces reduced-fat firm tofu, cut into 1/2″ cubes

1/2 C. minced fresh cilantro

1/3 C. chopped scallions

1 tsp. lime juice

 

In a shallow nonmetal dish, combine the chicken, soy sauce, sugar, and pepper. Toss to coat. Let stand for 10 minutes, stirring occasionally. In a Dutch oven, combine the onions, zucchini or squash, carrots, and oil. Cook, stirring, over medium-high heat for 5 minutes, or until the onions are soft but not browned. Add the stock; bring to a boil. Reduce the heat to medium. Cover and cook, stirring occasionally, for 20 minutes. Add the chicken and marinade. Cook for 5 to 7 minutes, or until the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 cube. Add the tofu, cilantro, and scallions. Cook for 1 minute, or until the tofu is hot. Add the lime juice. Stir well to combine.

Italian Sub Stoup and Garlic Toast Floaters

Italian Sub Stoup and Garlic Toast Floaters

2 T. extra-virgin olive oil, 2 turns of the pan, plus 1/4 C. for croutons

3/4 pound, 3 links, hot or sweet Italian sausage, split and meat removed from casing

1/4 lb. piece stick pepperoni, diced

1 ham steak, diced (about 1/2 to 3/4 pound)

1 green bell pepper, seeded, quartered and sliced

1 medium yellow onion, peeled, quartered and sliced

1 (15-oz.) can diced tomatoes

Kosher salt and freshly ground black pepper

6 C. chicken stock

1/2 lb. gemelli pasta or other short-cut pasta

5 C. cubed crusty bread

3 large cloves garlic, cracked from skin

1/2 C. grated Parmigiano-Reggiano, a couple of handfuls

1 tsp. crushed red pepper flakes

1/2 tsp. dried oregano

2 bunches arugula, trimmed and coarsely chopped (about 4 C. s)

 

Place a soup pot or deep sided skillet on the stove top and preheat to medium high heat. Add olive oil, 2 turns of the pan and the sausage. Brown and crumble the sausage, drain off excess fat if necessary then add the ham and pepperoni. Cook meats together 2 minutes then add peppers and onions and cook 2 or 3 minutes more. Add diced tomatoes and season with salt and pepper. Add chicken stock and bring stoup to a boil. Stir in pasta and cook for 8 minutes. Make croutons while pasta cooks. In a large skillet heat about 1/4 C. of olive oil, 4 turns of the pan over medium heat. Add garlic and cook 1 minute. Add bread to garlic oil, toss and toast the cubes 5 or 6 minutes. Season the toasty cubes with red pepper flakes, oregano and lots of grated cheese. Stir arugula into soup just before you serve it up. Ladle up the stoup and float several toasty garlic bread cubes in each bowl.

Creamy Cauliflower Soup with Prosciutto Chips

Creamy Cauliflower Soup with Prosciutto Chips

Creamy Cauliflower Soup with Prosciutto Chips

Non-stick cooking spray

2 ounces prosciutto, trimmed of excess fat

1 teaspoon olive oil

1 onion, chopped

2 slices bacon, chopped

4 cloves garlic, minced

1 tablespoon thyme leaves or rosemary leaves

1 small head of cauliflower, about 1 pound, cut into florets

2 cups reduced sodium, fat free chicken broth

1 cup skim milk

 

Preheat the oven to 350ºF. Coat a cookie sheet with cooking spray. Spread the prosciutto out on the baking sheet and bake about 10 minute until crisp. Transfer to a paper towel and set aside.

Heat a large stockpot over medium-high heat. Add the olive oil, onions, garlic, bacon, and thyme or rosemary. Cook 4 to 5 minutes, stirring often until the onions soften and the bacon becomes fragrant.

Add the cauliflower, chicken broth, and milk. Bring to a simmer over medium heat. Cover and turn the heat to low. Cook 10 to 12 minutes until the cauliflower is tender. Puree until smooth. Crumble the prosciutto over top of the soup and serve immediately.

Thai Coconut Chicken Soup

Thai Coconut Chicken Soup

1 quart chicken stock

1 stalk lemon grass, white part only, cracked open with the flat side of a knife

3 kaffir lime leaves, fresh or dried, hand torn

1 (3-inch) piece fresh ginger, peeled and thinly sliced

2 small Thai chilies, halved lengthwise

2 garlic cloves, crushed

1 (13-ounce) can unsweetened coconut milk

2 T. Thai fish sauce (nam pla)

1 1/2 tsp. sugar

1 (8-ounce) can straw mushrooms, rinsed

4 limes, juiced

1 1/2 C. shredded cooked chicken

Kosher salt and freshly ground pepper

1/4 C. chopped fresh cilantro leaves

 

Bring the stock to the boil over medium heat in a soup pot. Add the lemon grass, kaffir lime leaves, ginger, chilies, and garlic. Lower the heat to medium-low, cover, and gently simmer for 10 minutes to let the spices infuse the broth. Uncover and stir in the coconut milk, fish sauce, sugar, mushrooms, lime juice, and chicken. Simmer for 5 minutes to heat the chicken through; season with salt and pepper. Ladle the soup into a soup tureen or individual serving bowls. Garnish with cilantro. Be careful to avoid chewing the lemongrass, ginger, or lime leaves.

Sorrel Soup

Sorrel Soup

Sorrel Soup

 

1-2 T. butter

1 large onion, diced (or 1 leek, white part only, chopped)

2 medium potatoes, peeled and diced

2 C. water

1 large bunch chard, stemmed and chopped

2 bunches sorrel, stemmed and chopped (about 2 dozen leaves)

1-2 C. milk

Salt and pepper to taste

Pinch of nutmeg, optional

Dollop of crème fraîche or sour cream, optional

 

Heat the butter in a soup pot. Add onion and potato, and sauté over medium-high heat until lightly browned, about 5-8 minutes. Add water, chard and sorrel and several pinches of salt to the pot. After the greens have wilted, simmer for about 10 minutes. After simmering, puree soup with an immersion blender or in a regular blender or food processor. Return pot with pureed soup to stove and over medium heat, stir in one C. of milk. Add more milk or water until the soup reaches a desired consistency (it is usually served rather thin). Season to taste with more salt, pepper and a pinch of nutmeg, if you desire. Serve with a dollop of crème fraîche or sour cream, if you wish.

Carbonnade Beef and Beer Stew Recipe

Carbonnade Beef and Beer Stew Recipe

Carbonnade Beef and Beer Stew

 

3 1/2 lbs chuck roast, cut into 1-inch pieces

Salt and freshly ground black pepper

4 T. butter

3 medium yellow onions sliced about 1/4 inch thick (about 8 C.)

3 T. all-purpose flour

1 1/2 C. chicken or beef broth

1 1/2 C. (12 oz bottle) Belgian beer

4 sprigs fresh thyme

2 bay leaves

1 T. whole grain mustard

1 T. brown sugar

 

Pat beef dry with paper towels, then season well with salt and pepper. On the stove top, heat 2 T. of butter in a large heavy bottomed dutch oven over medium-high heat until hot, almost smoking. Working in batches, brown the meat, without stirring, about 3 minutes on each side (do not stir, give the meat an opportunity to brown well). Transfer browned beef to a separate bowl. Add 2 T. butter to dutch oven; reduce heat to medium. Add the onions and 1/2 tsp. of salt; cook until onions are browned, about 15 minutes. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, browned beef with any of the accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender. (Alternatively can cook in the oven at 300°F.) Stir occasionally, scraping up anything that is sticking to the bottom of the pan. About half an hour before it finishes cooking, add the mustard and brown sugar. Adjust seasonings to taste. Discard thyme and bay leaf. Adjust seasonings with salt and pepper to taste and serve. Can serve plain, with potatoes, over noodles, or over French fries.

Emeril’s Quick Tortilla Soup

Emeril’s Quick Tortilla Soup

2 T. olive oil

1 C. chopped onions

2 tsp. chopped garlic

1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper

1 jalapeno pepper, seeded and chopped

1 1/2 tsp. salt

1 1/2 tsp. ground cumin

1/2 tsp. ground coriander

1 T. tomato paste

6 C. chicken stock or canned, low-sodium chicken broth

1 pound cooked chicken, shredded

1/4 C. chopped fresh cilantro

2 tsp. fresh lime juice

6 stale corn tortillas, cut into 1/4-inch-thick strips

2 C. vegetable oil, for frying

1 tsp. Bayou Blast Essence

1 avocado, peeled, seeded, and chopped, optional garnish

Chipotle Crema, optional garnish, recipe below

 

In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm. Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence. Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the fried tortilla strips, avocado and Chipotle Crema, as desired.

 

Chipotle Crema

 

1/2 C. sour cream

1 tsp. chopped chipotle peppers in adobo sauce

1/8 tsp. salt

 

In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup.

Garden Vegetable Soup with Grilled Chicken

Garden Vegetable Soup with Grilled Chicken

1 1/3 C. vegetable or multicolored rotini pasta

1 tsp. olive oil, preferably extra virgin

3/4 C. coarsely chopped red onion

2 cloves garlic, quartered

1 tsp. chopped fresh oregano or 1/4 tsp. dried

4 C. chicken broth

1 can (14 1/2 ounces) reduced-sodium diced tomatoes, drained

1/2 C. chopped carrots

8 ounces grilled chicken breast, chopped

1/2 C. chopped fresh basil

Ground black pepper

 

Prepare the pasta according to the package directions. Drain. Rinse with cold water and set aside. Meanwhile, in a medium saucepan over medium heat, combine the oil with the onion, garlic, and oregano. Cook, stirring frequently, for about 7 minutes, or until the onion and garlic are tender. Add the broth and bring the mixture to a boil. Add the tomatoes and carrots. Lower the heat and simmer for about 15 minutes, or until the vegetables are tender. Stir in the chicken and pasta. Simmer for about 2 minutes, or until the chicken is heatedthrough. Stir in the basil. Season with pepper to taste.

 

Yield: 4 servings

Calories: 160

Fat: 3g

Fiber: 3g

Green Split Pea Soup

Green Split Pea Soup

1 T. canola oil

1/2 C. chopped turnip

1/2 C. chopped celery

1/2 C. chopped onion

1/2 tsp. dried thyme

2 bay leaves

1 pound green split peas

8 C. chicken or vegetable broth

1/4 tsp. salt

1 tsp. hot-pepper sauce

 

Set a pot over medium-high heat for 1 minute. Add the oil and swirl to coat the bottom. Heat for 30 seconds. Add the turnip, celery, onion, thyme, and bay leaves. Stir. Cook, stirring occasionally, for 4 minutes, or until softened. Add the peas and broth. Bring almost to a boil. Reduce the heat to medium-low. Cover partially and simmer for about 2 hours, or until the peas are very soft. Remove the bay leaves and discard. In the bowl of a food processor fitted with a metal blade, in a blender, or with an immersion blender, puree the mixture until smooth. Add the salt and hot-pepper sauce. If the mixture is too thick, add water if desired.

 

Yield: 8 servings

Calories: 253

Fat: 2g

Fiber: .5g

Yellow Split Pea- Cauliflower Soup

Yellow Split Pea- Cauliflower Soup

2 T. olive oil

8 ounces cauliflower florets, coarsely chopped (3 C.)

1/2 C. chopped onion

1/2 C. chopped celery

1/4 C. chopped carrot

1 1/2 tsp. ground cumin

2 tsp. minced garlic

2 bay leaves

Pinch + 1/8 tsp. salt

1 pound yellow split peas

8 C. chicken broth or vegetable broth

Ground black pepper

10 T. fat-free plain yogurt

Paprika (optional)

 

Heat the oil in a large pot set over high heat. Add the cauliflower, onion, celery, carrot, cumin, garlic, bay leaves, and a pinch of salt. Stir. Cover and cook over medium-high heat, stirring occasionally, for 5 minutes, or until golden. Add the split peas. Stir for 2 minutes to coat with the seasonings. Add the broth and 1/8 tsp. salt. Bring almost to a boil. Reduce the heat so the mixture simmers. Cook for 35 to 40 minutes, or until the peas are very tender. Remove and discard the bay leaves. Ladle 3 C. of the soup into the bowl of a food processor fitted with a metal blade or into a blender. Process the mixture until smooth. Return to the pot. Season with pepper to taste. Stir to combine. Garnish each bowlful with 1 T. yogurt and a dusting of paprika, if desired.

 

Yield: 10 servings

Calories: 227

Fat: 3g

Fiber: 1g

Autumn Harvest Minestrone

Autumn Harvest Minestrone

2 cans (15 oz each) cannellini beans, rinsed and drained

2 cans (14 1/2 oz each) fat free, reduced sodium chicken broth

3 C. (1/2″ chunks) butternut squash (1 lb)

1 can (14 1/2 oz) diced tomatoes

2 med turnips, peeled and cut into 1/2″ chunks

1 med parsnip, peeled, quartered, and sliced 1/4″ thick

2 C. bagged coleslaw mix

1 lg leek (white and light green parts), sliced

1 T. minced garlic

1 C. (packed) fresh basil

1/3 C. fresh parsley

1/4 C. grated Parmesan cheese

3 T. extra virgin olive oil

1/4 tsp. salt

1/4 tsp. black pepper

2 T. water

 

In 4 quart or larger slow cooker mix beans, broth, squash, tomatoes (with juice), turnips, parsnip, coleslaw, leek, and 1 1/2 tsp. of the garlic. Cover and cook on low 7 to 9 hours or until vegetables are tender. In blender, mix basil, parsley, cheese, oil, salt, pepper, water, and remaining 1 1/2 tsp. garlic until smooth. Scrape into small bowl and refrigerate. To serve, ladle soup into serving bowls and top with a heaping T. of basil sauce.

 

Yield: 6 servings

Calories: 280

Fat: 10g

Fiber: 9g

New England Clam Chowder

New England Clam Chowder

1 slice bacon

2 tsp. vegetable oil

1/2 C. chopped onion

1/2 C. chopped celery

1 clove garlic, minced

1/2 tsp. dried thyme

1 bay leaf

1 1/2 C. diced yukon gold potatoes (1/2 inch dice)

2 C. clam juice

1 1/2 C. 2% milk

1 1/2 T. all purpose flour

3 cans (6.5 oz each) minced clams, drained

1/4 C. chopped parsley

 

Cook bacon in microwave, per package directions, until crisp. Crumble into small pieces and set aside. In large saucepan, heat oil over medium low heat. Add onion, celery, and garlic and cook 5 minutes. Add thyme and bay leaf and continue to cook 3 minutes, stirring occasionally, until onion is softened but not browned. Add potatoes and clam juice. The liquid should just cover potatoes. Bring chowder to a simmer and cook potatoes about 10 minutes. They should be tender but not mushy. In small bowl, whisk 1/4 C. of the milk with flour until smooth. Add to chowder with remaining milk and increase heat to bring to a boil, stirring constantly, until soup has slightly thickened, about 3 minutes. Remove pot from heat and add clams. Remove bay leaf. Divide into 4 bowls and sprinkle each serving with crumbled bacon and parsley. Then add a few oyster crackers for that New England seaside feel.

 

Yield: 4 servings

Calories: 140

Fat: 5g

Fiber: 1g

Spiced Cauliflower Soup

Spiced Cauliflower Soup

1 tsp. canola oil

2 cinnamon sticks

2 tsp. mild curry powder

1 med onion, halved and sliced

2 cloves garlic, minced

2 T. water

3 C. vegetable broth

1/2 head cauliflower, cut into small florets

1 C. thinly sliced mustard greens

 

Warm oil in large saucepan over medium heat. Add cinnamon sticks and cook until they are fragrant and begin to unfurl, about 2 minutes. Stir in curry powder and reduce heat to medium low. Add onion, garlic, and water. Cook, stirring occasionally, until onion is soft and translucent, about 8 minutes. Add broth and cauliflower. Bring to a boil. Reduce heat and simmer, covered, 25 minutes or until cooked through. Stir in mustard greens and cook until wilted, about 30 seconds. Discard cinnamon sticks. Serve.

Clam Chowder with Greens

Clam Chowder with Greens

1/4 pound turkey bacon, chopped

1 T. vegetable oil

1 onion, finely chopped

1 garlic clove, minced

1 small bunch (12 ounces) turnip greens or other greens, coarse stems removed and discarded, leaves chopped

2 cans (14 1/2 ounces each) reduced-sodium chicken broth

2 cans (10 ounces each) baby clams, juice reserved

1 C. half-and-half

2 1/2 T. potato flour

1/4 tsp. ground black pepper

 

Cook the turkey bacon in a large saucepan over medium-low heat until crisp. Drain on a paper towel-lined plate. Add the oil to the pan, then add the onion and garlic. Cook, stirring occasionally, until the onion is translucent, 8 to 10 minutes. Add the greens and cook for 2 minutes. Stir in the broth and the reserved clam juice. Bring to a simmer over medium heat and cook for 10 minutes. Stir in the half-and-half and heat through. Sprinkle 2 T. potato flour over the soup and stir in. Add the remaining 1/2 T. flour for a thicker soup if desired. Stir in the pepper and clams, and cook for 1 to 2 minutes. Sprinkle the turkey bacon over each serving. Potato flour is used as the thickener in this recipe to lend the characteristic flavor of potatoes without as many carbohydrates. Look for it in the baking aisle of supermarkets or health food stores. Or you can use 1 1/2 T. cornstarch mixed with 2 T. water instead.

 

Chicken and Egg Soup with Pastina

Chicken and Egg Soup with Pastina

1/4 C. extra-virgin olive oil

1 small onion, finely chopped

Kosher salt and freshly ground pepper

1/2 (2 1/2-to-3-pound) rotisserie chicken (on the bone)

2 C. low-sodium chicken broth

2 lemons

1/2 C. pastina (small pasta)

2 large eggs plus 2 egg yolks

2 C. baby spinach or other baby greens

1/4 C. chopped fresh dill

Crumbled feta cheese, for garnish (optional)

 

Heat the 1/4 C. olive oil in a large pot over high heat. Add the onion, 1 tsp. salt, and pepper to taste; cook until slightly softened, about 5 minutes. Add the chicken, the broth, 4 C. water and the juice of 1 lemon; cover and bring to a boil. Reduce the heat to medium, add the pastina and simmer until the pasta is cooked and the soup thickens slightly, about 15 minutes. Remove the chicken; when cool enough to handle, pull the meat off the bone and shred into bite-size pieces.

 

Remove the soup from the heat. Whisk the juice of the remaining lemon with the whole eggs and yolks in a medium bowl until frothy. Gradually whisk a ladleful of the hot soup into the egg mixture, then stir the warm egg mixture into the soup and return to medium-low heat. Cook until creamy, about 1 minute. Stir in the shredded chicken, spinach and dill, and season with salt and pepper. Ladle the soup into bowls; garnish with feta, if desired.

 

Yield: 4 servings

Calories: 425

Fat: 27g

Fiber: 1g

Rotisserie Turkey Posole

Rotisserie Turkey Posole

2 T. vegetable oil, 2 turns of the pan

2 medium onions, chopped

4 cloves garlic, chopped

2 jalapeno peppers, seeded and finely chopped

1 T. ground cumin, a palm full

2 T. chopped fresh thyme leaves, eyeball it, 5 to 6 sprigs

Coarse salt and pepper

1 C. beer

16 tomatillos, peeled and coarsely chopped or coarsely processed in food processor

1 (15-ounce) can hominy (looks like jumbo corn and found on specialty food or canned vegetable aisle)

1 quart chicken stock (also stir in any leftover gravy)

1 1/2 to 2 pounds light and dark cooked turkey meat, chopped

1 lime, juiced

Finely chopped cilantro leaves, for garnish

Corn chips of choice, to top soup or dip

 

Heat a medium soup pot or large deep skillet over medium high heat. Add vegetable oil, 2 turns of the pan, then add the onions, garlic, jalapenos, cumin, thyme, and salt and pepper, to taste. Cook 5 to 6 minutes to soften onions then add beer and cook it off, 1 minute. Stir in tomatillos and cook 5 minute more then stir in the hominy, chicken stock, any leftover gravy (up to 2 C.) and the turkey. Heat through, adjust salt and pepper and simmer the posole 10 to 15 minutes over low heat. Stir in lime juice and remove from heat. Garnish soup with cilantro and serve with corn chips to top or dip. You may use thick cut deli turkey breast or cut up a rotisserie turkey breast in any flavor, widely available at larger markets who offer rotisserie chickens.

Galician Stew (Pote Gallego)

Galician Stew (Pote Gallego)

Scant 1 ½ C. dried haricot Beans, soaked overnight in cold water and drained

5 ounces ham

2 beef shanks

1 pound 2 ounces lean beef

4 potatoes

1 pound turnip green or cabbage

1 T. lard or vegetable

Shortening

Salt

 

Put the beans in a pan and add cold water to cover. Bring to a boil and drain. Add fresh cold water to cover and bring back to a boil, then lower the heat and simmer for 25 – 30 minutes. Drain well. Put

the ham, shin bones, beef, potatoes, turnip tops or Savoy cabbage and lard into a large stockpot. Add enough water to cover. Bring to a simmer and simmer for 1 hour. Add the beans, simmer for 30 minutes more and serve hot.

Provencal Lentil Ragout

Provencal Lentil Ragout

1/2 C. chopped carrot

1/2 C. chopped celery

1/2 C. chopped onion

2 T. olive oil, preferably extra virgin

1 1/2 tsp. herbes de Provence

1 bay leaf

2 C. (8 ounces) dried lentils

1 T. minced garlic

1 can (14 1/2 ounces) chicken or vegetable broth

1 C. water

1/2 tsp. salt

1/2 tsp. ground black pepper

balsamic vinegar

1/4 C. finely chopped flat-leaf parsley

8 tsp. grated Romano cheese

 

To serve as a soup, reheat with broth just to cover in a microwaveable bowl or a saucepan on the stove top. Directions

In a large pot over medium-high heat, combine the carrot, celery, onion, oil, herbes de Provence, and bay leaf. Stir. Cover and cook, stirring occasionally, for about 5 minutes, or until the vegetables start to soften. Add the lentils and garlic. Cook, stirring, for 1 minute, or until the garlic is fragrant. Add the broth and water. Bring to a boil. Reduce the heat to low. Partially cover and simmer for about 25 minutes, or until the lentils are very soft but not mushy. Remove and discard the bay leaf. Stir in the salt and pepper. Serve in pasta bowls. Drizzle about 1 tsp. balsamic vinegar on each serving. Sprinkle on the parsley and cheese.

 

Yield: 8 servings

Calories: 180

Fat: 5g

Fiber: 10g

Loaded Baked Potato Soup

Loaded Baked Potato Soup

1 lb. bacon, diced

1 onion, diced

5 large Russet potatoes, peeled and cubed

3 C. chicken stock

3 T. butter

3 T. flour

1 1/2 C. milk

3 green onions, sliced

3/4 C. shredded cheddar cheese, divided

1/2 t. black pepper

Sour cream for garnish, optional

 

 In a large stock pot, cook bacon until crisp. Remove with a slotted spoon to drain and set aside. Drain all but 2 T. of bacon grease from the pot. Cook the onions in the remaining bacon grease for about 5 minutes, until tender. Add potatoes and chicken stock to pot. Bring to a boil, reduce heat to medium and simmer about 20 minutes, until potatoes are tender. With a slotted spoon, remove a few scoops of potatoes. Place in a bowl and mash with a fork. Set aside. In a small sauce pan, melt butter. Stir in flour and cook for 2 minutes. Whisk in milk, bring to a boil and simmer until thickened. Slowly stir in to stock pot. Bring to a boil, reduce heat to low and simmer. Stir mashed potatoes back into pot. Add 1/2 C. shredded cheese, three-fourths of the bacon and half the sliced green onions to pot. Add pepper. Stir to combine. Cook an additional 5 minutes. To serve, ladle soup into individual bowls and top with some shredded cheese, bacon, green onions and optional sour cream.

 

Doc’s Chili

Doc’s Chili

3 cups chopped yellow onions
1 pound lean ground turkey (or lean turkey sausage)
2 tablespoons chili powder
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1 teaspoon ground cumin
1 teaspoon ground mustard
2 tablespoons chopped garlic
1 1/2 cups cooked pinto beans (one 15-ounce can, rinsed and drained )
1 1/2 cups cooked black beans (one 15-ounce can, rinsed and drained )
3 cups diced tomatoes (or one 28-ounce can roasted diced tomatoes, undrained)
1 cup fat free chicken broth
1/2 cup black olives
1/2 cup chopped green onions or chopped fresh cilantro

Spray a large saucepan or Dutch oven with a few sprays of cooking oil spray. Add onion and sauté over medium-high heat until soft and just starting to brown. Add ground turkey or sausage; cook over medium high heat, breaking up meat with a spoon, until cooked through; about 6 minutes. Add chili powder, oregano, cumin, mustard, garlic, beans, tomatoes, and broth. Bring to a boil over high heat and then reduce the heat to a simmer. Cover and let simmer for 20 minutes. Garnish with olives and green onions or cilantro and serve immediately.

Yield: 12 servings
Serving Size: 1C.

Calories: 162
Fat: 5g
Fiber: 6.1g

Cauliflower and Red-Pepper Chowder

Cauliflower and Red-Pepper Chowder

1 T. butter
2/3 C. minced shallots (about 4 large)
1/2 C. sliced celery
2 (14 1/2-oz.) cans vegetable broth
1 1/2 C. water
6 C. finely chopped cauliflower florets (about 1 head)
2 C. finely chopped red bell pepper (about 2 medium)
1 C. finely chopped peeled red potato
1 bay leaf
1 C. 2 percent reduced-fat milk
1/2 tsp. black pepper
3 T. minced fresh or 1 T. dried basil
5 T. fat-free sour cream

Melt the butter in a Dutch oven over medium heat. Add shallots and celery; cook five minutes, stirring constantly. Add broth and water; bring to a boil. Add cauliflower, bell pepper, potato and bay leaf; return to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in milk and black pepper. Cool slightly; discard bay leaf. Place one and a half C. soup in a blender or food processor; process until smooth. Pour the pureed soup into a large bowl. Repeat the procedure with an additional one and a half C. soup. Add the remaining soup to the pureed soup, and stir in basil. Return the soup to the pan, and bring to a boil over medium-high heat, stirring frequently. Remove from heat. Spoon two C. soup into each of five bowls; top each serving with one T. sour cream.

Yield: 5 servings
Calories: 168
Fat: 5.7g
Fiber: 5.3

Chicken Soup with Garlic, Saffron, and Tomatoes

Chicken Soup with Garlic, Saffron, and Tomatoes

8 black peppercorns
5 parsley sprigs
2 thyme sprigs
1 garlic clove, crushed
6 C. White Chicken Stock
2 C. chopped leek (about 2 large)
1 1/2 C. chopped fennel bulb
1 1/2 C. sliced mushrooms
1 C. chopped peeled turnip
1/2 C. chopped carrot
1/2 tsp. saffron threads
1 1/2 C. chopped seeded peeled tomato (about 5 medium)
1 lb. skinless, boneless chicken thighs
1 C. thinly sliced spinach
1 tsp. salt
1 tsp. black pepper
1 (19-oz.) can cannellini beans, rinsed and drained
1 garlic clove, halved
12 (1/2-inch-thick) slices French bread baguette, toasted

Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Combine cheesecloth bag, stock, and next 6 ingredients (stock through saffron) in a large Dutch oven; bring to a boil. Reduce heat; simmer 10 minutes. Add tomato and chicken; simmer 20 minutes. Remove cheesecloth bag and chicken; discard cheesecloth bag. Cool chicken slightly, and chop. Add chicken, spinach, salt, pepper, and beans to broth mixture, and cook 2 minutes. Rub cut sides of garlic halves over one side of each bread slice, and discard garlic. Place 2 bread slices in each of 6 bowls; ladle 1 2/3 C. soup over each serving.

Yield: 6 servings
Calories: 312
Fat: 5.2g
Fiber: 7g

Buttermilk Salmon Chowder

Buttermilk Salmon Chowder

2 turnips, peeled and cut into small cubes
1 onion, chopped
1 rib celery, chopped
1 tsp. dill seed
1 bay leaf
2 C. vegetable broth or water
1 can (12 oz.) pink salmon, drained
1 C. buttermilk
1 C. (8 oz.) fat-free plain yogurt
1 T. trans-free margarine
2 tsp. hot-pepper sauce
1/4 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. dried tarragon

In a large saucepan, combine the turnips, onion, celery, dill seed, bay leaf, and broth or water. Bring to a boil over high heat. Reduce the heat to medium and simmer for 12 minutes, or until the vegetables are tender. Reduce the heat to low. Stir in the salmon, buttermilk, yogurt, margarine, hot-pepper sauce, salt, black pepper, and tarragon. Cook for 5 minutes, or just until heated through. Remove and discard the bay leaf before serving.

Yield: 4 servings
Calories: 210
Fat: 8g
Fiber: 2g

Lobster Stock

Lobster Stock

18 quarts water, divided
6 T. salt
2 (2 1/2-lb.) whole lobsters
1 T. olive oil
1 C. coarsely chopped fennel bulb
1 C. coarsely chopped parsnip
1 C. coarsely chopped carrot
1/2 C. coarsely chopped celery
2 whole garlic heads, halved horizontally
1 large onion, quartered
2 C. dry white wine
2 sprigs fresh parsley
2 sprigs fresh thyme

Bring 15 quarts of water and salt to a boil in a 19-quart stockpot; plunge lobsters headfirst, 1 at a time, into water. Return to a boil. Cover, reduce heat, and simmer 8 minutes for small lobsters (1 to 1 1/4 lb.) and 10 minutes for larger lobsters (1 1/2 to 2 1/2 lb.). Drain well; cool completely. Remove meat from cooked lobster tails and claws; reserve meat for another use. Rinse out head portion of lobsters. Place lobster shells in a large heavy-duty zip-top plastic bag. Coarsely crush shells using a meat mallet or rolling pin. Heat oil in a Dutch oven over medium-high heat. Add fennel and next 5 ingredients (fennel through onion); sauté 5 minutes or until vegetables are lightly browned. Add 3 quarts of water, crushed shells, wine, parsley, and thyme; bring to a boil. Reduce heat, and simmer 1 hour. Strain shell mixture through a sieve over a bowl, reserving stock. Discard solids.

Yield: 10 C. (serving size: 1 C.)
Calories: 25
Fat: 1.4g
Fiber: 0g

Tunisian Vegetable Stew with Saffron and Noodles

Tunisian Vegetable Stew with Saffron and Noodles

2 T. olive oil
1 onion, chopped
3 garlic cloves, minced
2 pinches of saffron threads, crumbled
3 T. chopped fresh cilantro
3 T. chopped fresh parsley
2 T. sweet Hungarian paprika
1 T. New Mexico chili powder or hot Hungarian paprika
1 tsp. ground coriander
2 tsp. ground caraway seed
8 C. water
One 1-lb. butternut squash, peeled, cut into large cubes
3 carrots, peeled, finely chopped
1 turnip, peeled, cut into 1/2-inch pieces
1 potato, peeled, cut into 1/2-inch pieces
2 celery stalks with leaves, chopped
1 1/2 C. canned crushed tomatoes
1 15-oz. can chickpeas, drained, rinsed
1/3 C. orzo, broken spaghetti, or Israeli couscous
Extra-virgin olive oil

Heat oil in heavy wide soup pot or Dutch Oven over medium heat. Add onion, garlic and saffron threads. Cover and cook until onion is translucent, stirring occasionally, about 15 minutes. Add 2 T. cilantro, 2 T. parsley and next 4 ingredients. Cover and cook 5 minutes. Add water and next 6 ingredients. Bring to boil. Reduce heat and simmer until squash is tender, about 25 minutes. Add chickpeas. Meanwhile, cook pasta in large saucepan of boiling salted water until tender but still firm to bite. Drain. Add pasta to soup. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with remaining parsley and cilantro. Drizzle extra-virgin olive oil over each and serve.

Yield: 6 servings
Calories: 244
Fat: 6g
Fiber: 10g

Mussel Saffron Soup

Mussel Saffron Soup

1 tsp. butter or stick margarine
1/2 C. minced shallots
1-1/2 C. dry white wine
1/4 C. minced fresh parsley
1/4 tsp. dried thyme
1/8 tsp. saffron threads, crushed
1 bay leaf
1 garlic clove, minced
50 mussels (about 2 lb.), scrubbed and debeared
2 C. clam juice
1/4 tsp. freshly ground black pepper
1/8 tsp. ground red pepper
1 C. 2% reduced-fat milk
1/4 C. chopped fresh chervil or parsley

Melt butter in a large Dutch oven over medium-high heat. Add minced shallots, and sauté 3 minutes. Add the wine and next 5 ingredients (wine through garlic); bring to a boil. Add mussels. Cover and cook 5 minutes or until the mussels open; discard any unopened shells. Strain the mussel mixture through a cheesecloth-lined sieve into a medium bowl, reserving cooking liquid. Reserve 12 shells with meat intact. Remove meat from the remaining shells. Chop meat and add to pan; discard shells. Add reserved cooking liquid, clam juice, black pepper, and red pepper; bring to a boil. Reduce heat, and simmer for 5 minutes. Stir in the milk, and cook 1 minute or until soup is thoroughly heated. Pour soup into serving bowls. Top with reserved mussels and chervil. Yield: 4 servings (serving size: 1-1/4 C. soup, 3 mussels, and 1 T. chervil).

Yield: 4 servings
Calories: 205
Fat: 4.5g
Fiber: .2g

Hearty Ham Stew

Hearty Ham Stew

2 C. cubed HORMEL® CURE 81® Half Ham

1 (16-ounce) package frozen stewed vegetables

1 (10-ounce) can cream of celery soup

2 C. milk

8 ounces pasteurized processed cheese spread

 

In large saucepan, prepare frozen stew vegetables according to package directions. Add the cubed ham and cook covered for 5 minutes. Drain water, stir in soup, milk and cheese. Heat through.

Salmon Confetti Chowder

Salmon Confetti Chowder

2 C. frozen pepper stir-fry vegetables (yellow, green, and red peppers and onion)

2 T. minced seeded jalapeno pepper

1 T. butter or margarine

2 T. all-purpose flour

2 C. fat-free milk

1 C. fat-free half-and-half

2 C. refrigerated diced potatoes with onions

1 15-ounce can salmon, drained and flaked

1/4 C. snipped watercress

1/2 tsp. finely shredded lemon peel

1/2 tsp. salt

1/2 tsp. ground black pepper

 

In a large saucepan cook stir-fry vegetables and jalapeno pepper in hot butter or margarine for 3 to 5 minutes or until tender. Stir in flour. Stir in milk and half-and-half. Cook and stir until slightly thickened. Cook and stir 2 minutes more.  Stir in diced potatoes, salmon, watercress, shredded lemon peel, salt, and black pepper. Cook and stir until chowder is heated through. Makes 4 servings.

Wild Mushroom Soup

Wild Mushroom Soup

1/3 cup pine nuts

1/2 cup extra-virgin olive oil

1 large yellow onion, finely chopped 

3 cloves garlic, minced

10 plum tomatoes, chopped

1 pound fresh shiitake mushrooms, stems removed, sliced

1/2 pound fresh cremini or white mushrooms, stems removed, sliced 

6 cups water

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh flat-leaf parsley

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

Salt and freshly ground pepper

 

Preheat an oven to 350 degrees F. Spread the pine nuts on a baking sheet and toast until golden and fragrant, 5-8 minutes. Remove from the oven and let cool. In a heavy soup pot over medium heat, warm the olive oil. Add the onion and sauté, stirring frequently, until soft and golden, about 5 minutes. Add the garlic, tomatoes and mushrooms and raise the heat to high. Sauté, stirring often, just until the mushrooms begin to release their liquid, about 7 minutes. Add the water and herbs and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until all the vegetables are tender and the flavors are blended, 25-30 minutes. Season to taste with salt and pepper. Ladle into warmed shallow soup bowls, scatter the pine nuts evenly over the tops and serve immediately.

Red Garlic Soup

Red Garlic Soup

2 pounds chicken bones

1 onion, quartered

1 head garlic plus 6 cloves, minced and 3 cloves, halved

1/4 cup plus 3 tablespoons olive oil

1/4 pound cured Spanish ham, or prosciutto, diced

1 tomato, seeded and diced

2 teaspoons sweet paprika

6 very thin slices country bread

8 cumin seeds

8 saffron threads

6 eggs (optional)

 

Prepare the chicken stock by combining the chicken bones, onion, and garlic head in a large pot. Add enough water to cover, about 1 gallon, and bring to a boil. Skim and discard foam that rises to the top. Reduce to a simmer and cook, uncovered, about 1 hour, periodically skimming foam from the top. If liquid is evaporating too rapidly, add a cup or two of water. Strain by lifting liquid out with a ladle. Discard the onion and garlic, and set aside to cool. Reserve 2 quarts for the soup, and save the extra for another use. (It will keep in the refrigerator up to 5 days).  Heat the 1/4 cup olive oil in a large saucepan, add the 6 cloves minced garlic, and saute until golden. Add the cured ham, and saute for a minute. Add the tomato and paprika, and saute briefly, then add the reserved chicken stock. Bring to a boil, reduce heat and simmer for 30 minutes.Meanwhile, toast the bread, rub half a clove of the remaining 3 garlic cloves over each piece, and drizzle with the remaining olive oil. With a mortar and pestle, pound the leftover garlic halves, cumin seeds, and saffron. Stir paste into the simmering soup, and add the bread, breaking it up a bit.  If using eggs, break the eggs into the simmering soup and poach them until set, but yolks still soft. Serve soup immediately, ladling it into warm earthenware bowls.

Southwestern Fish Stew

Southwestern Fish Stew

1 1/2 C. frozen chopped onions

3 cloves garlic, minced

2 tsp. oil

1 can (28 ounces) reduced-sodium whole tomatoes, chopped (with juice)

2 C. frozen diced potatoes

2 C. frozen defatted fish stock , thawed

1 C. frozen sliced carrots

8 ounces frozen cod or haddock fillets, cut into 1″ cubes

1 small jalapeno pepper, seeded and minced

1 bay leaf

4 ounces frozen uncooked peeled medium shrimp, chopped

1/3 C. chopped fresh cilantro

1/2 tsp. grated orange rind

1/2 tsp. ground black pepper

1/4 tsp. salt

 

In a Dutch oven, combine the onions, garlic, and oil. Cook, stirring, over medium-high heat for 5 minutes, or until the onions are soft but not browned. Add the tomatoes, potatoes, stock, carrots, cod or haddock, jalapeno peppers, and bay leaf. Cover and cook, stirring occasionally, for 15 minutes. Remove and discard the bay leaf. Add the shrimp, cilantro, orange rind, black pepper, and salt. Cook, stirring frequently, for 5 minutes, or until the shrimp are bright pink

Cream of Cabbage Soup

Cream of Cabbage Soup

2 C. reduced-sodium, fat-free chicken broth

1 head green cabbage, cored and coarsely chopped

3 carrots, sliced

1 large onion, chopped

2 ribs celery, sliced

1 tsp. dried thyme

1/2 tsp. salt

1/4 tsp. ground black pepper

3 T. trans-free margarine

1/3 C. all-purpose flour

4 C. 1% milk

 

In a large saucepan or Dutch oven, combine the broth, cabbage, carrots, onion, celery, thyme, salt, and pepper. Cover and bring to a boil over high heat. Reduce the heat to low and simmer about 15 minutes, or until the vegetables are tender. Meanwhile, in a medium nonstick saucepan over medium heat, melt the margarine. Stir in the flour and cook, stirring, 1 minute. Gradually whisk in the milk. Bring to a boil, whisking often. Reduce the heat and simmer, stirring often, about 5 minutes, or until thickened. Pour the milk mixture into the cabbage mixture. Bring to a simmer over medium heat, and cook about 5 minutes, stirring often, until the soup is lightly thickened.