Roasted Winter Squash & Apple Soup Graphic
Hearty Lentil Soup with Lardons
Hearty Lentil Soup with Lardons
10 ounces thick-cut bacon (about 8 slices), cut into 1/2-inch-thick lardons
2 medium onions, chopped (about 3 cups)
3 medium carrots, chopped (about 2 cups)
4 stalks celery, chopped (about 2 cups)
8 ounces cremini mushrooms, sliced (about 2 cups)
3 cloves garlic, finely chopped
1 T. roughly chopped fresh thyme leaves
1 tsp. kosher salt
1 tsp. ground black pepper
2 cups French green lentils, rinsed
10 cups low-sodium chicken broth
Cook the bacon in a large (7- to 8-quart) Dutch oven over medium-high heat, stirring occasionally, until browned and crisp. Use tongs or a slotted spoon to remove the bacon from the pan and transfer to a plate lined with paper towels to drain. Add the onions, carrots, celery, and mushrooms to the bacon fat in the pan and sauté until beginning to soften, about 7 minutes. Add the garlic, thyme, salt, and pepper, stirring to incorporate. Stir in the lentils, add the broth, and bring the soup to a boil. Reduce the heat to medium-low, cover, and cook until the lentils are tender, about 40 minutes. Add the crisp lardons and stir to incorporate. Taste the soup and add a bit more salt or pepper, if you like. Serve hot.
Pumpkin Soup with Fresh Sage
Pumpkin Soup with Fresh Sage
Pumpkin Soup with Fresh Sage
1 small (2-3 pound) sugar pumpkin
1 T. unsalted butter
1 small white onion, diced
1 large leeks white and pale green parts only, cleaned and cut into 1/4-inch dice
4 C. chicken broth
1/2 C. heavy cream
1 bunch fresh sage
2-3 T. extra virgin olive oil
Sea salt and ground black pepper
Preheat the oven to 350 degrees. Remove stem from pumpkin, slice in half and place on a lined baking sheet cut side down. Bake 45 minutes. Meanwhile, melt butter in a heavy-bottomed pot. Add onion and leeks and sauté until soft and translucent over low heat, stirring occasionally. When pumpkin is done, remove from oven, scoop out flesh and discard skin. Add pumpkin and chicken stock, bring to a boil and reduce to simmer. Cool 8 – 10 minutes. Puree in a blender or food processor and return to stove. Add heavy cream and two T. finely chopped sage leaves. Season to taste with salt and pepper. Heat oil in small frying pan over medium heat. Add 12 whole sage leaves and fry until crispy. Serve soup hot, garnished with crispy sage leaves.
Spinach Miso Soup with Clams
Spinach Miso Soup with Clams
⅓ C. miso (fermented soybean paste)
¼ C. gochujang
1 tsp. kosher or sea salt
1 tsp. garlic powder
1 T. sesame oil
4 C. (32 ounces) low-sodium chicken stock
1 (14-ounce) container firm tofu, cut into ½-inch slices
1 dozen littleneck clams, washed and scrubbed
1 (8-ounce) bunch mature spinach, washed and trimmed
In a 5-quart pot, combine miso and gochujang and stir to form a cohesive paste. Add salt, garlic powder and sesame oil, mixing until fully incorporated. Add stock, 1 C. at a time, stirring thoroughly between each addition so the paste fully liquefies. When paste is fully dissolved, add 8 C. water and stir. Bring to a boil, cover and simmer on medium heat for 1 hour, or until soup reduces by roughly a quarter. Add tofu, cook for 15 minutes, then add clams and spinach. Once the clams have opened, discarding any that do not open, the soup is ready to serve.
Italian Sausage Chowder
Italian Sausage Chowder
4 sweet or hot Italian sausage links, squeezed from the casings
1 medium onion, chopped
6 C. chicken broth
2 baking potatoes, diced
2 cloves garlic, minced
2 C. fresh baby spinach leaves
1 C. heavy whipping cream
Salt & freshly ground pepper, to taste
Cook the sausage in a large stock pot, breaking apart the ground meat to crumble the sausage into small pieces. Drain off any grease, leaving 1 T. in the pot and discard the remaining grease. Add the onion and cook until tender. Add the garlic and sauté 1 minute. Add the chicken broth and potatoes bring the soup to a boil, then reduce the heat and simmer until the potatoes are tender. Add the spinach and cook until wilted. Stir in the cream (do not bring the chowder back to the boil), adjust the seasoning and serve.
Miso Butternut Squash Soup
Miso Butternut Squash Soup
2 T. canola oil
1 medium onion, chopped
3 cloves garlic, minced
3 pounds butternut squash, peeled, seeded and cubed
5 C. low-sodium chicken broth or vegetable broth
3 T. white or yellow miso paste
Handful of chopped fresh herbs (like thyme)
Salt & pepper to taste
Fresh herbs for topping (thyme or cilantro)
2 C. raw whole pumpkin seeds for toasting
Drizzle of crème fraîche for garnish (optional)
In a large stock pot, heat oil over medium-high heat. Add the onion and garlic and stir until fragrant, about 3 minutes. Add in the squash and cook another 5 minutes. Stir in the chicken broth, miso paste, and herbs. Bring to a boil and cook until squash is tender, about 20 minutes. Turn off the heat and puree using either an immersion blender or standard blender. Blend until smooth and creamy. Season with salt and pepper. Add toppings when ready to serve. To make the toasted pumpkin seeds: Preheat oven to 325 degrees. Add raw pumpkin seeds to a sheet pan in a single layer, do not overlap. Spray pumpkin seeds with canola cooking spray and sprinkle with salt and pepper. Cook in oven for 15 to 20 minutes, making sure to check them and toss the seeds periodically so they don’t burn! Top the soup with toasted pumpkin seeds, some herbs, and a drizzle of crème fraîche if desired.
Afternoon Onion Soup
Afternoon Onion Soup
4 ounces (1 stick) butter
4 ounces coconut oil
3 pounds onions
1½ C. grated potatoes (2 medium-sized potatoes)
½ tsp. salt
½ tsp. pepper
32 ounces vegetable or beef broth
1 small (4- or 5-ounce) round of Camembert or other ripened cheese
½ to 1 cup cream, optional
Place butter and coconut oil in a deep soup pot and melt over medium heat. Peel each onion and cut in half lengthwise. Lay face down and halve lengthwise again, then slice thinly crosswise. Add the onions to the pot, stirring to coat in the melted fats. Gently cook the onions over low to medium heat for about 20 minutes, stirring often. They should all turn a light brown color and become very aromatic. If you wish to continue until they caramelize, cook for another 20 minutes or so until very soft and browned, stirring as needed to prevent burning. Turn heat up to medium-high. Add grated potato to the onions and cook for 2 minutes, stirring well. Stir in salt and pepper. Stir in broth, bring to a simmer and cook on medium for 5 minutes. Turn off the heat. Cut the round of Camembert cheese in half. Holding one of the halves over the pot, use a tsp. to scoop out the creamy inner cheese and drop into the hot soup. Repeat with other half round of cheese. Using an immersion blender or a standing blender, carefully blend the soup to a creamy consistency. Taste and adjust seasonings. Serve hot. If desired, add the cream just before serving and stir well; or place the cream on the table and let each eater add it as they wish. It really increases the richness of the soup.
Roasted Chestnut and Hazelnut Soup
Roasted Chestnut and Hazelnut Soup
Note: Always puncture the shells of chestnuts before cooking to prevent explosion(!). To do this carve an X into the bottom end of the shell with a paring knife, taking care not to puncture the nut inside. To roast chestnuts over a fire, place the scored nuts in a foil pie tin punched with holes, sprinkle with water, and place directly on hot coals. Shake a few times during the roasting to prevent charring. When a fire is not roaring and ready for nuts, any oven will work. Roast the nuts at 375 degrees for 20 minutes or so, until the scored corners of the skin curl back, and peel while still hot. Alternatively, to boil place the scored nuts in a saucepan and cover with either milk or cold water. Bring to a boil and simmer for 15 to 25 minutes, then peel.
1/2 lb peeled chestnuts (roasted, boiled or pre-packaged), roughly chopped
4 tablespoons unsalted butter
1/3 cup bacon or pancetta, diced
1 large yellow onion, chopped
5 ribs celery, chopped
2 carrots, peeled and chopped
2 cloves garlic, chopped
1 teaspoon dried thyme
1 cup dry white wine
6 cups rich chicken stock
1 cup hazelnuts, toasted, skinned and coarsely chopped
1 cup heavy cream
3 tablespoons Frangelico (optional)
salt and pepper, to taste
Melt the butter in a large stock pot over medium heat. Add the bacon or pancetta, onion, celery, carrots, garlic and thyme. Sauté until the vegetables begin to soften, about 10 minutes. Add the wine and stock, and stir in the chopped chestnuts. Heat to a gentle boil. Reduce the heat and simmer uncovered 45 minutes, or until everything is soft and the flavors have blended. Remove the soup from the heat and stir in the hazelnuts, cream and Frangelico. Puree the soup in batches in a blender or in the pot with an immersion blender until it’s as smooth as you can get it. Pour into a clean pot, taste and adjust seasonings, and rewarm gently. Ladle the soup into small bowls and garnish with a dollop of crème fraîche.
Green Lentil Soup with Coconut Milk and Warm Spices
Green Lentil Soup with Coconut Milk and Warm Spices
1 1/2 cups (275g) French green lentils (brown lentils work in a pinch)
6 cups (1.5l) vegetable or chicken stock
1 bushy sprig fresh thyme
1 1/2 teaspoons turmeric
3 tablespoons butter, vegetable or coconut oil
1 large onion, diced
2 cloves garlic, minced or pressed
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
a pinch of freshly-ground nutmeg
1 cup (250ml) coconut milk, or to taste
a few handfuls (~7oz/200g) fresh spinach, chard or kale, washed, tough stems discarded and cut into ribbons (optional)
salt and freshly-ground black pepper, to taste
Rinse the lentils and pick out any debris. Combine them in a pot with the stock, thyme and tumeric and bring to a gentle boil. Reduce the heat slightly and simmer until the lentils are soft, about 20 minutes. Fish out the thyme. While the lentils are cooking, heat the butter or oil in a smallish skillet and sauté the onion over medium heat, stirring frequently, until browned and caramelized in places, about 12-15 minutes. Add the garlic and spices and fry just until deeply aromatic, about 30 seconds. Scrape the contents of the skillet into the pot with the lentils, and add the coconut milk and optional greens too. Bring everything back to a gentle boil and cook another 10 minutes, or until the flavors have blended and the greens are tender. Add salt and pepper to taste.
60 Clove Creamy Garlic Soup
60 Clove Creamy Garlic Soup
6 heads garlic
Olive oil
1/2 onion, diced (yellow or white)
1 bundle of thyme
3 cups stock (chicken or vegetable)
1/2 cup shredded Parmesan cheese
1 yellow potato (such as Yukon gold)
2 cups milk of your choice (unsweetened if non-dairy)
1/4 cup dry white wine
Parsley, for garnish
Salt and pepper, to taste
Preheat the oven to 400 degrees F. Trim the tops off the heads of garlic to expose the cloves and transfer to a large piece of foil. Drizzle the heads with olive oil and salt generously. Wrap in foil and roast in the oven for 45 minutes to an hour. Transfer to the fridge until cooled completely. Peel and dice the potato. Add to a pot of salted, boiling water; boil for 8-10 minutes, or until a fork can pierce easily. Drain.
Sauté diced onions in an oiled skillet on medium heat until translucent, about 10-12 minutes. Squeeze the cooled cloves out of each head of garlic and add to a blender or food processor, then add the onion and potato and pulse until a consistent paste forms. Add one cup of milk and blend until smooth. Pour this mixture into a large pot and warm over medium-low heat on the stovetop. Stir in the remaining cup of milk and the broth. Drop in the bundle of thyme and white wine. Cook and stir until you can no longer smell the alcohol but be careful not to let the soup reach a boil. Stir in the shredded Parmesan and add salt and pepper to taste. When ready to serve, remove the bundle of thyme and plate with a drizzle of olive oil, chopped parsley, and homemade croutons.
Garnishes for Soup & Stew
Spicy Coconut Lemongrass Squash Soup
Spicy Coconut Lemongrass Squash Soup
32 fl oz vegetable stock
2 lemongrass stalks, inner soft part minced
1 T. grated ginger
1 T. coconut oil
2 cloves garlic, minced
1/2 yellow onion, diced
5 cups chopped butternut squash try frozen to save time
1 jalapeno pepper, seeded and diced
1 15 oz can white beans, drained and rinsed
1 tsp. salt
1 13.5 oz can unsweetened coconut milk I used a “light” version
2 limes, zested and juiced with seeds removed
1/4 cup chopped cilantro
In a large pot, combine vegetable stock, lemongrass and ginger over medium heat. Allow to simmer while you prepare the other ingredients and execute the next step. In a soup pot, heat coconut oil over medium heat then add garlic, onion, butternut squash and jalapeno pepper. Sauté until soft, or about 10 minutes. Add the stock to the vegetable mixture, cover and bring to a boil. Turn the heat down to medium and simmer for 20 minutes. Add the beans and salt then add coconut milk, cooking for another 2 minutes until they’re incorporated and hot. Use an immersion blender to puree the beans to achieve a creamy texture. Add the lime zest and juice at the end to brighten the flavor and serve hot with cilantro and additional jalapeno if desired.
Spicy Tomato Boullion
Spicy Tomato Bouillon
1-3/4 cups tomato juice
One (10-3/4 ounce) can condensed beef broth
2 tsp. lemon juice
1 tsp. Worcestershire sauce
1 tsp. prepared horseradish
Combine all the ingredients in a medium saucepan. Simmer for approximately 10 minutes. Serve hot.
Serving Size: 1 C.
Calories: 38
Fat: 0 g,
Dietary Fiber: .5g
Celeriac Soup with Seared Scallops & Lovage Oil
Celeriac Soup with Seared Scallops & Lovage Oil
1 celeriac, diced
1 leek, pale parts only, cut in half lengthwise and sliced
1 small parsnip, diced
1 bay leaf
1 sprig thyme
1 sprig Italian parsley
2 T. packed lovage leaves
¼ cup plus 3 T. extra virgin olive oil
12 large sea scallops (about 1 lb.), feet removed
Kosher salt
Freshly ground black pepper
¼ tsp. celery seeds, ground
2 tsp. freshly squeezed lemon juice
Combine the celeriac, leek, parsnip, bay leaf, thyme, parsley, and 2 quarts water in a large, heavy pot. Bring to a boil and simmer for 45 to 50 minutes, or until the celeriac is tender. Meanwhile, combine the lovage and ¼ cup of the oil in a blender and blend until smooth. Gently pat the scallops dry with paper towels. Season them generously with salt and pepper, sprinkle with the celery seed, and set aside at room temperature for about half an hour. Strain the lovage oil through a fine mesh sieve. Heat a large, heavy sauté pan over high heat until very hot but not smoking. Add the remaining 3 T. of oil and swirl to coat the bottom of the pan. Add the scallops and cook without disturbing for 2 to 3 minutes, or until they release from the pan and are crusty and brown. Using tongs, turn the scallops and continue to cook over high heat another 1 to 2 minutes, or until the desired doneness. Moisture will just begin to accumulate on the surface of the scallops when they are medium-rare. Remove the scallops to a plate and tent with foil to keep warm. Discard the bay leaf, thyme sprig, and parsley sprig from the soup, remove from the heat, and puree with an immersion blender until smooth. Strain through a fine mesh sieve. Add the lemon juice and season to taste with salt and pepper. Arrange the scallops in shallow individual bowls, divide the soup among them, being careful not to pour it directly over the scallops, and drizzle with the lovage oil. Serve immediately. Serves 4 to 6. Celeriac is also known as celery root. Leeks tend to be very dirty, so rinse them thoroughly after you chop them. Celery leaves can be used if lovage leaves are unavailable. If you don’t have an immersion blender, you can use a regular blender but remember: never fill a blender more than half way with hot liquid. This means you will need to blend the soup in batches and reheat it before serving.
Mushroom Ciorba with Caraway and Thyme
Mushroom Ciorba with Caraway and Thyme
1 ounce dried wild mushrooms
1 cup boiling water
1/4 cup butter
1 lb. white button or cremini mushrooms, wiped, trimmed, and sliced
1 T. caraway seeds
4 C. vegetable stock
1 cup sauerkraut juice
4 sprigs fresh thyme
1/2 tsp. dried red chili flakes
3 T. sour cream or Balkan-style yogurt
1 egg yolk
1 T. unbleached all-purpose flour
sea salt and freshly cracked black pepper to taste
sour cream or yogurt, caraway seeds, and fresh thyme for garnish
Place dried mushrooms in a small bowl and cover with boiling water. Let steep for 10 minutes. Drain mushrooms, reserving liquid. Chop reconstituted mushrooms and set aside. Meanwhile, melt butter in a medium-sized skillet over medium-high heat. Add caraway seeds and cook for about 1 minute, until they are fragrant. Add sliced mushrooms and cook, stirring occasionally, until they have released all their moisture and begin to caramelize around the edges. Remove from heat and reserve. In a large saucepan, mix stock, sauerkraut juice, and reserved mushroom soaking liquid. Bring to a boil over high heat. Reduce heat to low and add the reconstituted dried mushrooms, cooked mushrooms, thyme sprigs (just throw them in whole; the leaves will come away from the branches while cooking), and chili flakes. Simmer, partially covered, for 20 minutes. Fish out and remove now-leafless thyme branches. Mix together sour cream or yogurt, egg yolk, and flour in a small bowl. Add a few spoonfuls of the soup broth to the yogurt mixture and stir until well blended. Scrape yogurt mixture into soup, stir, and simmer for 5 minutes. Season to taste with salt and pepper. Spoon into bowls and garnish with a dollop of sour cream or yogurt and a sprinkling of caraway seeds and fresh thyme leaves.
Sausage Tortellini Soup with Ramp Greens
Sausage Tortellini Soup with Ramp Greens
8 C. Chicken Bone Broth
1 pack cheese tortellini cooked
2 links Italian Chicken Sausage sliced
1 medium carrot peeled & chopped
4+ C. Ramp Greens cleaned and chopped
In a medium/large pot, lightly sauté chicken sausage in a little fat until brown. Add broth, carrots, ramp greens and tortellini. Simmer to heat through. Season to taste with salt & pepper. Enjoy!
Classic Meadow Mushroom Soup with Wild Mushroom and Herbed Ricotta Tartines
Classic Meadow Mushroom Soup with Wild Mushroom and Herbed Ricotta Tartines
For a mushroom lover, the cornerstone of all recipes is a luscious mushroom soup. We regard this combo as the ultimate soup and sandwich for all the seasons of the year. After a jackpot of a hunt in any season, this recipe can become luxurious chanterelle soup, porcini soup, or even the wildly extravagant morel soup.
1 ounce Dried Porcini Mushrooms, rinsed
4 C. Traditional Mushroom Stock plus up to one more cup to thin soup if needed
8 T., (1 stick) unsalted butter
1 large yellow onion, thinly sliced large clove garlic, finely minced
1 medium onion, cut into ½-inch dice
2 tsp. kosher salt, or more to taste
1/8 tsp. freshly ground black pepper, or more to taste
1½ pounds meadow mushrooms (or portabello, crimini or button mushrooms), cleaned and cut into 1/8-inch slices
2 T. Madeira
1 tsp. fresh thyme leaves
½ cup heavy cream
½ tsp. fresh lemon juice
Place the porcini mushrooms in a medium saucepan with 2 C. mushroom stock. Bring to a boil, turn off the heat and let sit for 30 minutes. In a large stockpot over medium heat add 6 T. butter. When the butter is melted and bubbling, add the onion, garlic, ½ tsp. of the salt, and the pepper, stirring to coat evenly with the butter. Cook until softened. Stir in the Mediera. Cook for 3 more minutes, then stir in the porcini mushrooms and their soaking liquid. Add the remaining 2 C. mushroom stock and the thyme. Bring to a boil, then turn down the heat and simmer for 30 minutes. Turn off the heat. Add the remaining ½ tsp. salt and let sit for 5 to 10 minutes. Carefully transfer the soup to a blender and, starting on a low speed and increasing in increments, puree until very smooth. Place the soup in a saucepan and return to the stove over medium heat. Add the cream. Whisk in the remaining 2 T. butter and the lemon juice. Taste for seasoning and adjust with salt and pepper as needed. Stir in additional stock if the soup needs thinning. Divide the soup amongst 6 bowls and serve with the tartines.
For The Tartines:
1 cup ricotta
2 T. finely minced garlic, plus 1 whole garlic clove, peeled
1 tsp. finely chopped fresh thyme
2 tsp. finely chopped fresh chives
2 tsp. finely chopped flat-leafed parsley, plus
2 T. for garnish
½ tsp. finely chopped tarragon
½ tsp. finely grated lemon zest
¾ tsp. kosher salt
1/8 tsp. plus a pinch freshly ground black pepper
1 tsp. fresh lemon juice
4 T. (½ stick) unsalted butter
½ pound wild mushrooms, cleaned and cut into 1/8-inch slices
6 thick slices country bread or ciabatta (¾ inch)
Extra virgin olive oil
Fleur de sel
Place the ricotta in a small bowl. Add 1 T. of the garlic, thyme, chives, 2 tsp. of the parsley, tarragon, lemon zest, ½ tsp. salt, 1/8 tsp. of the pepper, and lemon juice. Mix well. Set aside. Heat the butter in a large sauté pan over medium-high heat. When the butter is melted and bubbling, add the mushrooms, tossing to coat evenly with the butter. Add the remaining ¼ tsp. salt and the pinch of pepper. Cook until the mushrooms have released their liquid. Continue cooking until the liquid has evaporated and the mushrooms are starting to caramelize. Add the remaining 1 T. garlic during the last few minutes of cooking. Remove from the heat and hold in a warm place. Toast the bread under a broiler or in a toaster. While the slices are still warm, rub the toasted surface with the whole garlic clove. Spread the toasts with about 2 T. of the ricotta mixture. Divide the warm mushrooms amongst the toasts. Drizzle with the oil, then finish with a sprinkling of fleur de sell and the remaining 2 T. of parsley. Tips and Techniques: The ricotta mixture can be made up to a day ahead and refrigerated. Remove from the refrigerator 1 hour before serving. Have the soup warm and the ricotta mixture ready before toasting the bread slices. They are best just out of the oven or toaster.
Substitutions and Variations
For the soup, you can substitute the “tamed” button, cremini, or portobello mushrooms for the wild meadow mushrooms. Almost any wild mushroom can be substituted in the is recipe. Use all of one kind, or mix them half wild and half cultivated. You can use chicken broth, beef broth, or canned mushroom broth for the homemade broth in the recipe. For the tartines, any wild mushroom will work beautifully.
Spring Ragout of Artichoke Hearts, Fava Beans, Peas and Baby Turnips
Spring Ragout of Artichoke Hearts, Fava Beans, Peas and Baby Turnips
A ragout is basically a well-seasoned stew. This one takes its flavor from the tarragon, which brings out the best in the array of seasonal vegetables.
8 cloves garlic, whole and unpeeled
2 pounds fresh fava beans in pods, shelled
Ice cubes
4 T. nonhydrogenated margarine (divided)
4 trimmed and cooked artichoke hearts, halved or quartered, depending on size (see note)
12 baby turnips, peeled
1 cup vegetable broth
1 pound English peas in pods, shelled (or 1 cup frozen, thawed)
2 tsp. coarsely chopped fresh tarragon
1 T. finely chopped Italian (flat-leaf) parsley
Salt and freshly ground black pepper (to taste)
Put the garlic in a saucepan and cover with water. Bring slowly to a boil over low-medium heat, then drain. Slip the skins off each clove and set aside in a bowl. Refill the saucepan with water and return to a boil over high heat. Drop the fava beans into the boiling water for 1 minute. Immediately drain in a colander and transfer to a bowl of ice-cold water. Then peel the beans. Reserve until needed. Melt half of the margarine in a sauté pan over a medium heat. Once it starts to froth, add the artichoke pieces, turnips and peeled garlic, and sauté until the artichoke pieces become flecked with golden-brown color. Add the vegetable broth and peas, then cook, covered, for 5 minutes. Uncover, scatter with the beans and herbs, and shake gently to mix; there should be very little liquid remaining in the pan. If it still looks too wet, increase the heat to high and continue to shake the pan. Add the reserved margarine to form a small amount of sauce. Taste for seasoning, adding salt and freshly ground pepper as needed. Serve at once.
Note: To prepare artichoke hearts, cut off and discard all but 1 inch of the stem. Peel remaining stem, rubbing cut artichoke flesh with lemon to avoid discoloring. Remove tough outer leaves (discard, or reserve for steaming and eating separately) until you get to the tender, slightly yellow leaves. Pull off the soft leaves to reveal the fuzzy choke. Using a spoon, scoop out the choke and discard, rubbing exposed flesh with more lemon. Use a paring knife to cut off any tough, dark green parts clinging to the outside of the heart. In a stainless steel or enamel-coated cast-iron Dutch oven filled with a couple of inches of water and lined with a steamer insert, steam artichoke hearts until tender, 15 to 20 minutes.
Woodsy Wild Mushroom Soup
Woodsy Wild Mushroom Soup
1/2 cup unsalted butter
2 pounds wild mushrooms
1 ounce dried chanterelles
1 ounce dried morels
1 1/2 tsp. kosher salt
1 large yellow onion, diced
1 1/2 T. all-purpose flour
6 sprigs fresh thyme
4 cloves garlic, minced
1/2 cup dry white wine
4 C. chicken broth
1 cup water
1 cup heavy cream
Sea salt and freshly ground black pepper, to taste
1 lemon, juiced
2 T. parsley, minced
6 slices light rye bread, cut in half
Olive oil (for brushing the bread)
Melt butter in a large Dutch oven over medium-high heat. Put the dried morels and chanterelles in hot water for five minutes until rehydrated and soft. Strain the liquid and pour it into the hot butter along with half of each type of dried mushroom. Add the mushrooms (set aside a few attractive mushroom slices for garnish later) and the salt and turn the heat to high. Sear the mushrooms until they are golden brown, caramelized, and have a deep earthy smell. Reduce heat to low and add the onion and the garlic. Cook, stirring often, until the juices evaporate and the onion is translucent, about five minutes. Stir the flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Add the wine and deglaze the pan scraping up all the browned bits (this is where the intense woodsy flavor comes from). Tie the thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture. Pour in the chicken stock and water and bring to a simmer. Cook for 1 hour and then remove the thyme bundle. Transfer the soup to a blender and puree on high speed until the mixture is thick but you can still see small pieces of the mushroom. Return the soup to the pot and stir in the cream, season with salt and black pepper, and finish with the lemon juice. In a 10″ skillet, heat 2 T. of unsalted butter over medium heat. Add the reserved mushroom slices and sear until golden brown. Brush the slices of bread with olive oil, place them on a baking tray, and bake them at 400 degrees F. until golden and the edges are crispy. Transfer the soup to a large serving bowl (or individual bowls), top with the reserved seared mushrooms, and sprinkle with the parsley. Serve immediately with the bread fresh from the oven.
Spring Vegetable Stew
Spring Vegetable Stew
The great thing about a stew is that you don’t have to be all that exact. I’ve given measurements as a guide, but you could easily adapt this recipe to accommodate your personal preferences.
6 to 7 (12 ounces) baby artichokes
10 ounces shelled fava beans (from about 2 1/2 to 3 pounds unshelled fava beans)
8 ounces snap peas, ends trimmed
8 ounces shelled peas (from fresh or frozen)
handful of fiddlehead ferns (optional)
3 ounces pancetta or guanciale, thinly sliced
2 T. extra virgin olive oil, plus extra for drizzling over the finished dish
2 medium leeks (~ 1 heaping cup), thinly sliced (or spring onions)
1 3/4 C. vegetable stock or water
1 bunch of asparagus, chopped into 1-inch pieces
1/4 cup parsley, chopped
2 to 3 T. mint, chopped
zest and juice of half a lemon
sea salt and freshly ground pepper to taste
serve with grilled bread, rubbed with a clove of garlic, sprinkle with sea salt
To prepare the artichokes: Fill a bowl with cold water and lemon juice (the lemon prevents oxidation and blackening). Slice the tips of the artichokes cross-wise to remove their pointed tops. Peel off the tough outer leaves of the artichoke until you reach the pale, tender, lighter colored leaves. Place the artichoke in the acidulated water. Repeat with the remaining artichokes. Blanch the vegetables: Bring a large pot of lightly salted water to a boil. Reduce to a simmer. Drop in the artichokes, cook until tender, about 8 minutes. Remove with a slotted spoon and set aside. Slice the artichokes in half lengthwise. Prepare an ice water bath. Drop the fava beans into the simmering water, cook 1 minute. Remove with a slotted spoon and drop the beans into the ice water bath. Slide the fava from their thick outer covering. Set aside. Drop the snap peas and fresh peas, if using, (if frozen you don’t need to blanch) into the simmering water, cook for a minute or two. Remove with a slotted spoon and drop into the ice water bath. Drain and set aside. Last, drop the fiddleheads, if using, into the simmering water (you’ll want to blanch these last since they turn the water a brownish color) and cook for 5 minutes. Remove with a slotted spoon and drop into the ice water bath. Drain and set aside. Making the stew: In a large, high-sided pan, heat the olive oil. When hot, add the pancetta and cook until the fat is rendered. Add the leeks and sauté until soft and lightly golden, about 5 minutes. Add the blanched artichokes and stock, and simmer 5 minutes. Add the asparagus, season with a little salt and pepper, and simmer another 3-5 minutes. Add the peas, fava beans, and fiddleheads, and simmer another 3-5 minutes (all vegetables should be tender, but still have a bit of a bite). Add the lemon zest and juice and fresh herbs, and stir to combine. Taste and re-season with salt and pepper. To serve: Drizzle with a generous amount of extra virgin olive oil and serve with crusty bread.
Fiddlehead & Mussel Soup
Fiddlehead & Mussel Soup
4 T. Butter
¼ C. thinly sliced Shallots
1 T. thinly Sliced Garlic
1 fresh Thyme Sprig
1 Bay Leaf
3 lb. Mussels, washed and debearded
½ C. dry White Wine
1 C. Chicken Broth
Place the butter in a large pot over medium-low heat. When the butter is melted and bubbling, add the shallots and garlic. Cook, stirring occasionally, for 3 to 4 minutes, or until the shallots and garlic are translucent. Add the thyme and bay leaf and cook for 1 more minute. Add the mussels, stirring to coat them evenly with the butter. Cook, uncovered, for 2 minutes. Add the white wine, turn up the heat to medium high, and bring to a boil. Cook for 2 minutes to bum off the alcohol, then add the chicken broth. Bring the mixture back to a boil, cover the pot, and turn down the heat to low. Steam the mussels until the shells open and the flesh is plump and full, about 5 minutes. Discard any that do not open. Â Drain the mussels and their cooking liquid through a colander into a large pot or bowl. You should have between 2 and 3 C. of liquid. Let the mussels cool in the colander. When the mussels are cool, remove the meat from the shells. Discard the shells and set aside the mussels in a cool place until ready to use.
4 T. (/2 stick) unsalted butter
1/4 cup thinly sliced shallots (1 large or 2 medium)
1 T. thinly sliced garlic
1 1/4 pounds ostrich fern fiddleheads, cleaned
Reserved mussels cooking liquid (above)
1 1/2 C. heavy cream
1/4 tsp. finely chopped fresh rosemary or 1/3 tsp. dried
1/8 tsp. cayenne pepper
2 tsp. fresh lemon juice
2 tsp. kosher salt
4 grinds of white pepper (1/8 tsp.)
1 T. finely minced fresh chives
Heat the butter in a large pot over low heat. When the butter is melted and bubbling, add the shallots and garlic. Cook, stirring occasionally, until the shallots and garlic are tender and translucent, about 4 minutes. Add the fiddleheads. Cook, stirring occasionally, for 2 minutes. Add the mussel cooking liquid and bring to a boil. Turn down the heat to low and simmer for 5 minutes. Stir in the cream, bring back to a boil, then turn down the heat and simmer for 5 to 6 more minutes. Remove the pot from the stove and remove the fiddleheads with a slotted spoon or strainer. Set aside /4 cup fiddleheads. Place the remaining fiddleheads in a blender and add half the soup. Puree until smooth, 3 to 4 minutes. Add the remaining soup and, starting on low, blend briefly to combine. Add the rosemary, cayenne pepper, lemon juice, salt, and white pepper and blend briefly to incorporate. Return the soup to a clean pot. Heat the soup just to a boil, whisking occasionally. Place the mussels and reserved fiddleheads in a small pot, ladle in a small amount of the soup, and place over low heat. When hot, divide the mussels and fiddleheads among 4 to 6 soup bowls and ladle in the soup. Garnish with the chives.
Thai Coconut Potsticker Soup
Thai Coconut Potsticker Soup
2 cloves garlic
1″ piece fresh ginger, peeled
2 stalks lemongrass, cut into 3 inch sections
1 tsp. lime zest
2 T. red curry paste
4 cups chicken broth
3 T. fish sauce
3 13.5 oz cans coconut milk
1 cup onion, large dice
½ lb fresh shiitake mushrooms, sliced
1 lb frozen chicken potstickers
2 T. fresh lime juice
¼ cup fresh chopped cilantro
Optional Garnishes
thai chili peppers, thinly sliced
fresh cilantro leaves
scallions, sliced
lime wedges
Add the garlic, ginger, lemongrass, lime zest, red curry paste and chicken broth to a large pot on the stove over high heat, bring to a boil. Reduce heat and simmer for 5-7 minutes. Use a slotted spoon to remove the ginger, garlic cloves and lemongrass from the soup. Add the fish sauce, coconut milk, onions, shiitake mushrooms and frozen potstickers. Cook for 8-10 minutes. Stir in the lime juice and cilantro. Serve immediately.
Creamy Mushroom Soup Topped with Sautéed Shiitakes
Creamy Mushroom Soup Topped with Sautéed Shiitakes
8 T. unsalted butter, divided
6 large shallots, minced
2 cloves garlic, minced
½ tsp. ground nutmeg
2 pounds white button mushrooms, washed, dried, and thinly sliced
7 cups chicken broth
1/3 cup dry sherry
1 cup heavy cream
2 tsp. lemon juice
Fine sea salt
Freshly ground black pepper
8 ounces shiitake mushrooms, cleaned, stems removed, and thinly sliced
Melt 6 T. butter in a large soup pot over medium-low heat. Add shallots and sauté, stirring frequently, for 4 minutes. Stir in garlic and nutmeg and cook for 1 minute. Increase heat to medium, add sliced button mushrooms, and cook, stirring occasionally, for 20 minutes. Pour the chicken broth into the mushroom mixture and simmer for another 15 to 20 minutes. Puree the soup in batches in a blender until smooth. Return the soup to the pot and bring to a simmer over low heat. Stir in the sherry, cream, and lemon juice. Season to taste with salt and pepper. Meanwhile, heat remaining 2 T. butter in a medium skillet over low heat. When foam subsides, add the shiitake mushrooms and sprinkle with salt and pepper to taste. Cover and cook, stirring occasionally, for about 10 minutes. Uncover and continue to cook, until the liquid from the mushrooms has evaporated and the mushrooms have browned. Serve in soup bowls, garnishing each serving with the sauteed shiitake mushrooms.
Wheat Berry & Wild Mushroom Stew
Wheat Berry & Wild Mushroom Stew
2 pounds cremini mushrooms, trimmed and sliced thin
½ ounce dried porcini mushrooms, rinsed and minced
3 garlic cloves, minced
3 T. extra-virgin olive oil, divided, plus extra for drizzling
2 tsp. minced fresh thyme or ½ tsp. dried
½ tsp. table salt
6 cups vegetable or chicken broth, plus extra as needed
1½ cups wheat berries
½ cup dry Madeira or sherry, divided
6 ounces (6 cups) baby spinach
Grated Parmesan cheese
Microwave cremini mushrooms, porcini mushrooms, garlic, 1 T. oil, thyme, and salt in bowl, stirring occasionally, until mushrooms are softened, about 5 minutes; transfer to slow cooker. Stir in broth, wheat berries, and 6 T. Madeira. Cover and cook until wheat berries are tender, 8 to 10 hours on low or 5 to 7 hours on high. Stir in spinach, 1 handful at a time, and let sit until wilted, about 5 minutes. Adjust consistency with extra hot broth as needed. Stir in remaining 2 T. oil and remaining 2 T. Madeira and season with salt and pepper to taste. Drizzle individual portions with extra oil and sprinkle with Parmesan before serving.
Bay House Creamy Onion Soup with Bay Shrimp
Bay House Creamy Onion Soup with Bay Shrimp
This soup was on the menu of The Bay House in Lincoln City for many years. It’s good any time of the year but especially good during Walla Walla sweet onion season, which coincides perfectly with the local bay shrimp season.
1/4 cup olive oil
4 pounds sweet onions, peeled and finely chopped (about 16 cups)
3 T. white basmati rice
1/4 cup white wine
2 cups clam juice
1 tsp. dried thyme
1/4 cup marsala wine
Salt and freshly ground black pepper
2 cups whipping cream
8 ounces tiny cooked shrimp
Fresh thyme leaves, for garnish
In a large pot, heat the oil over medium heat. Add the onion and sauté until caramelized (golden brown), about 25 to 35 minutes. Stir in the rice, white wine, clam juice, dried thyme, marsala, salt and pepper. Bring to a boil, reduce heat and simmer gently for about 30 minutes or until the rice is very tender, stirring occasionally. Transfer the onion mixture, in small batches, to a food processor (no more than a third full). Carefully pulse a few times and then purée until smooth. Return to pot and stir in cream. Reheat over medium heat until hot. To serve, place about 2 T. shrimp in each bowl and fill with hot soup. Garnish with fresh thyme leaves. Serve hot.
Creamy Tomato Garlic Soup
Creamy Tomato Garlic Soup
4Â cups crushed or diced tomatoes (do not drain)
4 T. butter, coconut oil, or bacon grease
1/2 cup chopped onion
4 cloves of garlic, minced
3 T. flour
3 cups whole milk OR half and half
3 tsp. sucanat (or substitute 2 tsp. brown sugar)
2 T. dried basil
1 1/4 tsp. sea salt
1/4 tsp. black pepper
Shredded Parmesan cheese (optional– for garnish)
Heat your oil of choice in a large stockpot, then add the onion and garlic and sauté until tender. Stir in the flour and let it brown for about 2-3 minutes. Puree the tomatoes in a blender or food processor. (If you have a hand/immersion blender, you can skip this step. Read on for details.) Place them in a separate saucepan, and bring them to a simmer. Add in the sucanat, salt, pepper, and basil, then pour in the milk all at once. Cook and stir constantly over medium heat until it reaches a simmer and begins to thicken. Stir in the heated tomatoes and allow the flavors to meld for around 5-10 minutes, stirring occasionally. If you have a hand blender, you can puree the entire soup right in the stockpot, which will save you a messy blender/processor. (Unless you like chunky tomato soup, then just leave it as-is.) Adjust seasonings if needed, then serve with a handful of shredded Parmesan cheese on top.
Summer Nasturtium Soup
Summer Nasturtium Soup
1 head of cos/romaine lettuce
1 oz. nasturtium flowers and leaves
1 oz. butter
1 stick celery chopped
1 small onion chopped
1 clove garlic minced
1 pint vegetable or chicken stock
1 potato peeled and chopped
3 1/2 fl. oz. almond milk or other milk of choice
Salt and pepper to taste
Extra flowers and petals chopped finely to garnish
Chop the lettuce and nasturtiums and set aside. Melt butter in a pan and cook the onion and celery for 5 minutes then add the garlic and cook for a further 2 minutes. Add the chopped lettuce, nasturtiums, potato and stock and simmer for 20 minutes. Whiz with a stick blender and add the milk and seasoning.
Serve either hot or cold and garnished with finely chopped nasturtium flowers and petals on top.
Instant Pot Split Pea and Bacon Soup
Instant Pot Split Pea and Bacon Soup
1 Package Bacon, cut into 1 inch pieces
1 Yellow Onion, Diced
2 Celery Ribs, Diced
3 Large Carrots, Diced
1 Pound Dried Split Peas
6 Cups Low-Sodium Chicken Stock
2 Bay Leaves
1 T. Garlic Powder
1 T. Onion Powder
Salt & Pepper
Turn on the Instant Pot, set to the sauté function. Put the bacon pieces into the instant pot, and cook for 5 to 6 minutes. Stir with a wooden spoon to ensure all sides of the bacon get cooked. Next add in the onion, celery, and carrot. Sauté and stir together with the bacon until the onion begins to turn translucent. Once your base ingredients have been sautéed, turn the instant pot to manual and high pressure. Add in the dried split peas, chicken stock, bay leaves, garlic powder, onion powder, and salt and pepper. Stir together so all ingredients are combine, then place the lid on the instant pot. Make sure the lid is on securely and the vent is turned to sealing. Cook the soup on high pressure for 15 minutes. Once the soup has cooked, let the steam release from the Instant Pot. Serve and enjoy!
Shiitake Mushroom Ramen To-Go
Shiitake Mushroom Ramen To-Go
2 T. extra virgin olive oil
6 ounces shiitake mushrooms, sliced
4 T. chicken bouillon paste or broth base
1 T. low-sodium soy sauce
1 tsp. Asian-style hot sauce (such as Sriracha)
2 C. shredded carrots
5 green onions, white and green portion sliced
8 ounces Asian noodles, cooked according to package directions
1 C. diced cucumber
½ C. chopped, fresh cilantro
four 16-ounce wide-mouth jars with lids
¾ C. boiling water for each jar, when ready to serve
Heat olive oil in a medium skillet over medium-high heat. Add mushrooms and cook until browned and tender, 8 to 10 minutes. Stir bouillon paste, soy sauce and hot sauce in a small bowl. Spoon equal amount into bottom of each jar. Divide carrots in two portions. Sprinkle ¼ C. of carrots into each jar. Top with an equal amount of green onions and remaining carrots. Add mushrooms to jars and top with 2 ounces of noodles. Lastly, add ¼ C. of diced cucumber and 2 T. of cilantro. Store jars in the refrigerator for up to three days. When ready to serve, boil ¾ C. of water. Pour water into the jar. Stir well and enjoy.
Instant Pot Bacon & Corn Chowder
Instant Pot Bacon & Corn Chowder
4 ears corn on the cob
4 slices bacon chopped
2 tsp. minced garlic
1 small yellow onion diced
4 red potatoes peeled and cut into chunks
2 cups water
2 cups low-sodium vegetable stock or water
1.5 cups half and half
1 T. cornstarch
1/2 tsp. salt
1/4 tsp. black pepper
fresh parsley chopped
Turn pressure cooker on. Press SAUTÉ button. Wait 2 minutes for the pot to heat up. Add chopped bacon. Cook until almost all of is crispy. Remove onto a plate. Add garlic and onion to pot with bacon grease. Sauté for 3 to 4 minutes, stirring often. Cut corn kernels off the cobs. Add to pot with onion. Sauté for 2 minutes, stirring often. Press OFF button on Instant Pot. Add potatoes, water, stock and half of cooked bacon. Season with salt and pepper. Close lid, set to sealing position. Press MANUAL button and set timer to 10 minutes. The pressure cooker will start cooking. It will take it a few minutes to come to pressure. When the Instant Pot is done it will beep. Click OFF button. Let pressure cooker naturally release the pressure for about 5 minutes. In the meantime, whisk together half and half and cornstarch. Quick release pressure. Add half and half to pot and stir. Let sit for 10 minutes. Serve chowder garnished with reserved bacon and chopped parsley
Instant Pot Garlic Tomato Soup
Instant Pot Garlic Tomato Soup
14 tomatoes, sliced in half
1 T., minced garlic
1 large onion, chopped
2 bell peppers, chopped
6 cups chicken stock
2 cups cream
2 cups chopped fresh basil leaves
Salt and freshly cracked pepper to taste
Place tomatoes into the instant pot. Add garlic, onion, bell peppers and chicken stock. Secure Instant Pot lid. Pressure cook on high for 20 minutes. Allow pressure to release naturally. Once pressure has released, add cream and basil. Using an immersion blender, puree ingredients together. Add salt and pepper to taste. I like to drizzle extra-virgin olive oil over each bowl of soup before serving.
Corncob Stock
Corncob Stock
4 (2½ pounds) corn on the cob, husked
10 C. water
1 T. black peppercorns, toasted
1 T. coriander seeds, toasted
6 parsley stems
2 celery stalks plus leaves if available
2 bay leaves
1 garlic clove, smashed
½ yellow onion, halved and deeply charred
Shave the corn kernels off the cobs and add the cobs to a heavy-duty stock pot. In a blender, blend half of the corn kernels on high and add to the pot. Save the other half of the corn kernels for other uses. Add the remaining ingredients to the pot and bring to a rolling boil over high heat. Once at a boil, lower the heat to a gentle simmer and cook for 2 hours. Strain the stock and allow it to completely cool. Store in the refrigerator for up to 1 week or freeze in small batches and thaw as needed.
Instant Pot Country Beef Stew
Instant Pot Country Beef Stew
1 ½ Pounds Beef Stew Meat
1 T. Olive Oil
1 Tsp. Salt
1 Tsp. Pepper
1 Tsp. Italian Seasoning
2 T. Worcestershire Sauce
3 Cloves Garlic, Minced
1 Large Onion, Chopped
1 16 Ounce Bag Baby Carrots, Cut Into Slices
1 Pound Potatoes, Cubed
2 ½ Cups Beef Broth
1 10 Ounce Can Tomato Sauce
2 T. Cornstarch
2 T. Water
Add the olive oil to the instant pot and turn on the sauté function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning. Cook the meat until Browned on all sides. Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan. Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce. Close the lid and steam valve on the instant pot. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release. Mix together the cornstarch and cold water in a small bowl and stir into the stew (before it cools!) until thickened.
Crock Pot Japanese Mushroom Onion Soup
Crock Pot Japanese Onion Soup
2 Medium Carrots
2 Medium Celery Stalks
2 Garlic Cloves, Smashed
6 C. Reduced Sodium Fat Free Chicken Broth
1 Medium Onion, Wedges
8 Oz. Mushrooms, Sliced
4 Green Onions, Sliced (Optional Garnish)
Salt or Soy Sauce to Taste
Place everything but the mushrooms and green onions into a slow cooker. I added in the bottom halves of the chopped green onions at this time as well and reserved the green upper halves for garnishing. Cover and cook on high for 2-4 hours or low for 4-5 hours. There isn’t any reason to cut up the veggies finely because they are just there to cook in their flavors! An hour before serving remove the cooked veggies from the crock pot with a slotted spoon. You can toss these, use them up in another yummy recipe, or serve them on the side. Season to taste. Place the sliced mushrooms and green onion tops into the crock pot with the broth. Give it all a good stir. Cover to cook for another hour or until the mushrooms are tender.
Instant Pot Chicken Tortellini Soup
Instant Pot Chicken Tortellini Soup
1 T. olive oil
1/2 large onion chopped
3 sticks celery chopped
3 medium carrots peeled & sliced
3 cloves garlic minced
3 dashes Italian seasoning
3 large chicken breasts (or use 6 thighs)
4 cups chicken broth or stock
2 cups water
2 generous cups refrigerated cheese tortellini
1/2 cup heavy cream (optional) or to taste
Salt & pepper to taste
Prep your ingredients. Add the olive oil, onion, and celery to your Instant Pot. Press the sauté button and cook for 5 minutes, stirring occasionally. Add in the carrots, garlic, Italian seasoning, chicken, chicken broth, and water. Close the lid and ensure the valve is on “sealing”. Cook on high pressure for 8 minutes.
Once the countdown has completed, let the pressure release naturally for 5 minutes, then carefully quick release the remaining pressure. Take the lid off the pressure cooker. Press the “sauté” button. Take the chicken out of the Instant Pot and add the tortellini in (also add the cream if using). Shred or cut up the chicken while the tortellini cooks (this should only take about 5 mins or so). Add the chicken back into the Instant Pot and then season the soup with salt & pepper as needed. I added some fresh parsley too (optional).
Tom Kha Gai Soup (Thai Coconut Soup)
Tom Kha Gai Soup (Thai Coconut Soup)
2 cans of full fat coconut milk (aprox. 13 oz. each)
2 ½ cups chicken stock
2-3” piece galangal root, sliced thinly
2-3 stalks of lemongrass, tough outer leaf removed and sliced diagonally into 3” pieces
1 small shallot, sliced thinly (approximately ½ cup)
2 cups mushrooms, sliced
1-2 fresh or dried Thai chilies, depending on desired heat (optional)
6-8 kaffir lime leaves
1 ½ Tbsp. fish sauce
1 ½ Tbsp. palm (coconut) sugar
4 Tbsp. fresh limes juice (approximately 2 limes)
1 cup cilantro, chopped
In a large stock pot, add the coconut milk, chicken stock, galangal, and lemongrass and simmer at medium heat (do not allow it to boil) for approximately 10 minutes, stirring occasionally. Add shallots, mushrooms, chili, and kaffir lime leaves and continue to simmer for 10 more minutes, until the mushrooms are fully cooked. Turn off the heat and add in the fish sauce, palm sugar, lime juice and cilantro before serving. Note: it is best to leave everything in the soup so the flavor continues to intensify, but the galangal, lemongrass, chilies, and kaffir lime leaves are generally not consumed.
Chorizo and Chestnut Soup
Chorizo and Chestnut Soup
Did you know chestnuts have the least fat of any nut at only 10%, and that nutritionally they resemble brown rice?
2 tablespoons olive oil
1 large onion, peeled and diced
1 medium carrot, peeled and diced
1 celery stick, chopped
4-8 oz (120-250g) Spanish cooking chorizo (Portuguese choriço would also be fine, or in a pinch substitute any garlicky smoked sausage), cut into 1/2-inch (1cm) cubes
2 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 1/2 teaspoons finely chopped fresh thyme leaves (or 1/2 teaspoon dried)
1/2 teaspoon chili flakes or cayenne pepper (or to taste)
2-3 canned plum tomatoes, drained and roughly chopped
1 lb (500g) shelled chestnuts, fresh or vacuum-packed, roughly chopped
pinch (about 20) saffron threads, crumbled
4 cups (1l) water
about 1 lb. (450g) fresh chard or kale, tough stalks removed, washed and cut into ribbons (optional)
salt and black pepper
In a large, heavy pot, heat the oil over a medium heat. Add the onion, carrot, celery, chorizo and a generous pinch of salt and fry gently for about 20 minutes, stirring occasionally until the whole thing caramelizes and turns a fragrant golden brown. Now, add the garlic, cumin, thyme and chilli and cook for a minute more, then add the tomato and, after a couple more minutes, the chestnuts. Give everything a good stir and then add the saffron, water, and chard or kale if using, and simmer for about 20 minutes, until everything is soft. Remove the pot from the heat and with a potato masher, gently mash until the chestnuts have broken down and the soup seems quite thick. Season with salt and pepper and serve hot with whole-grain bread.
Thai-Spiced Butternut Squash Soup
Thai-Spiced Butternut Squash Soup
2 to 3 stalks lemongrass
2 T. coconut oil
1 small onion (about 130g), diced
4 cloves garlic, smashed
1-inch piece of ginger, sliced
2 Thai chilis, sliced
1 tsp. salt, divided
5 cups cubed butternut squash
4 cups vegetable broth
1/2 tsp. ground coriander (optional)
1/2 cup coconut milk
Optional Add-Ins
lime juice
chopped scallions
toasted coconut
toasted pumpkin seeds
Prepare the lemongrass stalks by peeling off 1 or 2 layers of the dry outer leaves. Discard the very thin, dry parts of the stalk that look like twigs. Slice the lemongrass stalks into 4-inch sections. Take a kitchen mallet and bash the bottom sections of the lemongrass to release more flavor. Set the lemongrass aside. Heat the oil in a large pot over medium heat. Add the onions, garlic, and ginger. Cook for about 4 minutes, stirring occasionally. Next, add the Thai chili and 1/2 tsp. of salt, and cook for another minute. Add the cubed butternut squash, vegetable broth, remaining 1/2 tsp. of salt, and coriander, if using. Lay the pieces of lemongrass over the butternut squash, but make sure they are submerged under the broth. Placing the lemongrass here will make them easier to remove when the soup is done cooking. Cover the pot and bring the broth to boil. Then, reduce the heat to low and simmer for another 10 to 13 minutes, covered. The soup is ready when the squash is fork tender. Uncover the pot and let the contents cool for 10 minutes. Use tongs to remove the lemongrass and discard. Add the coconut milk. Scoop the contents into a high-speed blender and blend in smaller batches until smooth. Alternatively, you can use an immersion blender and blend the soup directly inside the pot. Serve the soup in bowls. Garnish with lime juice, chopped scallions, toasted coconut, and toasted pumpkin seeds, if you like.
Outback Steakhouse Walkabout Soup
Outback Steakhouse Walkabout Soup
10 cups low sodium chicken stock
¼ cup white cooking wine
2 bay leaves
2 large sweet yellow onions quartered and thinly sliced
1 large white onion quartered and thinly sliced
1 cup all purpose flour sifted
1 cup heavy cream
1 cup shredded extra sharp cheddar cheese plus more for garnish
½ cup shredded Monterey Jack cheese plus more for garnish
salt & freshly-ground black pepper to taste
In a large stock pot add the chicken stock, cooking wine, bay leaves and onions. Bring to a boil over high heat, and then reduce to a simmer. Simmer, uncovered, for 1 hour. Remove the bay leaves, and gently whisk in the flour until a few, small clumps of flour remain. Simmer soup for 30 minutes. Add the cream, cheddar, and Monterey cheeses. Stir until the cheese melts, and then turn off the heat. Season with salt & pepper. Serve with extra cheese as garnish.