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Category: Soups & Stews

Carolina Oyster Stew

Carolina Oyster Stew

Spanish flavors and N. C. seafood soup cookery meld in Beckelhimer’s recipe. He hard poaches eggs in the soup, a favorite addition to fish stews made on the N.C. coast. Getting the eggs just right takes a little practice. Make sure the soup is not bubbling when placing the eggs in the pot.

1 tablespoon olive oil
1 large onion, finely diced
1 fennel bulb, finely diced
3 large garlic cloves, minced
1 16-ounce can San Marzano tomatoes
Pinch of saffron
18 ounces vegetable stock
2 large Russet potatoes, scrubbed, peeled and cut into small dice
2 pints shucked oysters with their liquid
4 or 5 whole eggs
Chili flakes, to taste
1 tablespoon fennel pollen (optional)
Garnish: Chopped flat-leaf parsley
Crusty bread

Heat oil in a large, heavy saucepan over medium-high heat. Add onion, fennel and garlic to pan. Sauté vegetables until softened, 3 to 4 minutes. Add tomatoes, saffron, stock and diced potatoes. Increase heat, bring mixture to a boil, reduce heat and simmer 20 to 25 minutes, until potatoes are tender. Reduce heat so that the stew nearly but doesn’t quite simmer. Add oysters with their liquid, stirring gently to distribute shellfish. Bring soup back up to heat. Crack eggs one a time into a small bowl, and gently place each egg into the soup, slipping them in near the sides of the pot. The eggs should poach in the soup without breaking the yolk or spreading the white. Continue cooking the stew 6 to 7 minutes, until eggs are cooked through and oysters are slightly curled around the edges. Season soup with chili flakes and fennel pollen. Ladle soup into bowls and garnish with flat-leaf parsley. Serve with crusty bread.

Mushroom, Potato, & Nettle Soup

Mushroom, Potato, & Nettle Soup

Nettles, once cooked, they can be handled and used as you would spinach – scramble with eggs or use in quiche or frittatas, add them to Greek spanakopita fillings, ravioli filling, risotto, soups, stir-frys, puree them for nettle pasta dough, top pizzas, make creamed nettles, or simply sauté them with extra virgin olive oil, garlic, and a squeeze of lemon (just like spinach!).

To soften the stingers, and render them harmless, cook them as such:

Bring a pot of water to a boil. Tip the contents of your bag of nettles into the pot, or use tongs to lift them into the pot. Push them down and stir them around a bit with a wooden spoon or tongs. Let them boil, and, after a minute, the stingers will have softened so that the nettles can be handled. Within 2-3 minutes, the nettles will be fully cooked. Lift them out with a spider or strainer and either refresh them under cold water, or spread them out on a baking sheet to cool. Once cool, they can be squeezed of excess water if desired (a good idea if you are adding them to eggs), or chopped to add to soups. If the stem is tender, you can chop the vegetable in its entirety and use the whole thing. If the stem is woody, just pluck the leaves from the stem and discard the stem (much easier than donning gloves and plucking the leaves from the raw stem).

Note that the nettles are lifted from the boiling water rather than pouring out the contents of the pot into a colander. This is so that you remove the floating nettles, and leave the sunken sediment (if any) behind in the pot. In preparing the nettles in this manner, you can avoid having to wash the raw nettles and risk a run-in with the stingers. Also note that I have never had anyone mention that the nettles retain any sediment, nor have I ever encountered it when eating nettles prepared in this manner. Occasionally, though, there will be a thin twig or pine needle that has to be removed.

I am often asked if nettles can be steamed rather than boiled. Yes, they can, but they should be washed first, because the sediment will not be washed away by the steam. Also, if you blanch or boil rather than steam, you have the advantage of getting a “2 for 1” with your vegetable purchase.

After par-boiling, you have a nutrient-dense leafy green (think nutrient content of spinach, times 10, with added trace minerals), plus the nutrient-dense cooking liquid. If you have salted the cooking water, you can use the resulting Nettle Broth as a rich vegetarian soup broth or for cooking rice and risotto. If you have kept your nettle boiling water unsalted, you will have a Spring Tonic of Nettle Tea to drink.

Both the nettles and the nettle cooking liquid freeze beautifully, and will keep the better part of a year. A tip: Don’t squeeze out the water from the cooked nettle leaves before freezing; the extra water will help to preserve their integrity in the freezer, and you can always squeeze them out when they have thawed.

Mushroom, Potato, & Nettle Soup

Don’t feel limited to the mushrooms listed – a great number of wild mushrooms will work just as well. This soup freezes quite nicely.

1/2 lb. young nettles
¼ C. good flavored olive oil, plus more for cooking the mushrooms
1 lb. potatoes, peeled, halved, and sliced ¼ inch thick
a pinch of chile flake
2 large garlic cloves, peeled and sliced
½ lb. shiitake mushrooms, sliced
½ lb. maitake mushrooms, chopped or pulled apart into petals
10 C. good quality meat, chicken, mushroom, or vegetable broth (you can include some of the nettle cooking liquid in the soup broth – it is rich and will add another layer of flavor to the soup)
sea salt & black pepper

Bring a pot of water to a boil. Season the water with salt. Carefully add the nettles and cook until the stingers have softened, about a minute. Drain the nettles and refresh them briefly under cold water until cool enough to handle. Pick the leaves from the larger, woodier stems (the tender young stems can be chopped and added to the soup). Set the nettles aside.

Heat the olive oil in a soup pot over a medium flame. Add the sliced potato and cook, stirring every so often, until the potatoes have started to take on some color (10-15 minutes). Add the chile flake and sliced garlic. Add another T. oil if the ingredients in the pot seem dry. Cook for 1 more minute. Break up the potatoes slightly with a potato masher or wooden spoon, then add the stock to the pot. Bring to a boil.

Meanwhile, sauté the mushrooms in additional oil. Add them to the soup. Season with salt and pepper. Simmer the soup for 20 minutes, then add the nettles. Warm through and serve.

Coastal Stew

Coastal Stew

Of course like any ciopinno or seafood stew, you can add or subtract your choice of seafood.

As needed, EVOO
6 cloves garlic, chopped
2-3 shallots, chopped
1 medium onion, diced
1 medium carrot, diced,
1 bulb fennel, diced
1 C. dry red wine
2 each 16 oz. cans diced tomatoes with juice
1 tsp. sea salt 2 tsp. dried oregano
1 tsp. cracked coriander
1 lb. razor clams, cleaned, chopped
1 inch dice 2 medium potatoes, peeled,
1 inch diced
1 lb. halibut, 2 inch pieces
2 lb. mussels and clams
1 lb. rockfish, 2 inch chunks
1 bunch fresh basil, Chiffonade, just before service

Add EVOO to bottom of preheated Dutch oven. Add next five ingredients and cook until vegetables are aromatic and still firm. Add wine, tomatoes, sea salt, oregano and coriander. Bring to simmer and add razor clams; cover and simmer 45 minutes. Add potatoes and continue cooking an additional 15 minutes. Test the clams for tenderness, and if not, continue cooking until clams are tender. Hold warm until service. At service: Gently stir in halibut and rockfish and cook for 3-5 minutes. Taste the broth and adjust seasoning with sea salt, coriander, and black pepper. Dish up into large “pasta size” bowls. Drizzle with your favorite EVOO and top with shredded basil. *Alternative: place large ladle of stew over your favorite polenta or pasta.

24 Hour Onion Soup

24 Hour Onion Soup

When you make onion soup in a slow cooker, the flavor becomes intense—especially when you cook it for 24 hours. First, you create the broth and leave it overnight in the slow cooker. The resulting beef stock is rich in vitamins and minerals including calcium, magnesium, and phosphorus. It promotes strong, healthy bones and is good for your digestion and immune system. In the morning, you add the rest of the ingredients and let everything simmer together all day on low heat. Your deeply flavored soup will be ready by dinnertime. Top each serving with crusty bread and a slice of cheese and broil until bubbly before digging in.

2 to 3 pounds grass-fed beef bones
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
1 large onion, coarsely chopped
2 bay leaves
5 garlic cloves
Fine sea salt
2 T. ghee
6 large yellow onions, sliced
2 T. all-purpose flour
1/2 C. dry white wine
8 slices crusty bread
8 slices Gruyere cheese

Preheat the oven to 350°F. Place the beef bones in a large roasting pan and cook them until well browned, about 30 minutes. Place the bones in the slow cooker. Deglaze the roasting pan with 1/4 C. hot water; use a wooden spoon to scrape off the parts that stick. Add this flavorful water to the slow’ cooker along with the carrots, celery’, onion, bay leaves, and garlic. Fill the slow’ cooker with water. Set the temperature to low’ and leave it overnight, about 12 hours. In the morning, strain the broth through a large colander, discarding any solid pieces. Turn off the heat and let the broth cool down. The stock will set like gelatin and the fat will rise to the top and harden. Skim the fat off. Taste the broth; season with salt to taste. Pour 10 C. stock back into the slow’ cooker. (Refrigerate the remaining stock in an airtight container for up to 4 days, or freeze for up to 6 months.) Melt the butter in a large sauté pan over medium heat. Add the onions and sauté, stirring frequently, until they brown, about 20 minutes. Add the flour to the onions. Cook, stirring with a wooden spoon, for about 1 minute. Deglaze the pan with the white wine. Add 1 T. salt and cook for 1 minute, then add the mixture to the slow cooker. With the slow’ cooker still on low, cook until the onions are very soft, about 8 hours. Before serving, preheat the oven to 400°F. Arrange bread slices in a single layer on a baking sheet and bake until crispy, about 10 minutes. Divide the soup between individual ovenproof bowls. Float a slice of the crispy bread in each soup bowl and top with a thick slice of Gruyere cheese. Set the oven to broil and broil until the cheese is golden brown, about 3 minutes. Serve hot.

Miso Soup with Nameko Mushrooms

Miso Soup with Nameko Mushrooms

Dashi is a broth made from the sea vegetable kombu, collected from the icy coastal waters of the islands of Japan. It may be purchased in Asian or natural foods stores as a dehydrated powdered broth. Traditionally, miso is made from fermented soy beans with combinations of grains. Red miso is usually made with rice. Mixed with nameko mushrooms, this soup is delicious.

3 C. water
About 1 tsp. dashi powder
3-1/2 tsp. red miso
1/2 C. diced tofu (optional)
One 7-oz. can nameko mushrooms

Cilantro, for garnish, if desired

Heat the water in a large saucepan and add 1 tsp. dashi powder, or the amount required to make 4 C. dashi (see the instructions on the dashi powder container).

In a small bowl, liquefy the miso with 3 to 4 tsp. the dashi water, then mix with the remainder of the dashi water in the saucepan. Bring the mixture to a boil and immediately add the tofu and the nameko mushrooms with their liquid. After a half minute or so, when the broth is heated almost to the boiling point, the soup is ready to be served. Do not overcook.

Thai Mushroom & Coconut Soup

Thai Mushroom & Coconut Soup

1 oz. Mixed Dried Mushrooms (such as earthy delights dried stir fry mushroom mix)
2 C. hot water
2 14-oz. cans coconut milk
2T. Thai red curry paste, or to taste
2 shallots, diced
2T. finely chopped fresh ginger
1 medium carrot, peeled, halved & sliced on diagonal
1 stalk lemongrass, outer leaves removed and trimmed
2 C. chicken stock
1T.soy sauce
2 tsp. sugar, or to taste
1 tsp. lime zest
2T.fish sauce
3 T. lime juice
salt & pepper to taste
2 scallions, cleaned and thinly sliced
sprigs of fresh Thai basil

Place the dried mushrooms in a bowl and add sufficient very hot water to cover them completely. Soak for 20 – 30 minutes or until soft and pliable. Drain, reserving the flavorful soaking liquid. Rinse the mushrooms under cool running water to remove any traces of grit. Drain again, squeezing gently, then pat dry. Trim the stems from the shiitake mushrooms with a pair of scissors. Thinly slice all of the mushrooms and set aside. Spoon off 3 – 4 T. the thick coconut cream from the top of the opened cans into a large heavy-bottomed pot. Heat the coconut cream over medium heat until it begins to bubble. Stir in the Thai red curry paste and cook for 2 – 3 minutes. Add the shallots, ginger and sliced carrot to the pot. Bash the lemongrass with the back of a heavy cleaver or knife to break it up a bit and release the flavor. Toss it into the pot with the other vegetables and cook, stirring frequently, about 5 minutes. Raise the heat to medium-high and add the sliced reconstituted mushrooms, 2 C. the reserved mushroom soaking liquid, the coconut milk and 2 C. chicken stock. Bring to a low boil, then reduce the heat slightly so it continues to gently simmer. Stir in the soy sauce and sugar and continue to simmer, stirring occasionally, until the soup begins to reduce and thicken slightly, about 20 to 30 minutes. Remove from the heat and take out the piece of lemongrass. Stir in the lime zest, lime juice and fish sauce and season to taste with salt and pepper. Ladle into bowls and garnish with sliced scallions and fresh Thai basil leaves. Serve with sriracha chile sauce on the side for those who like it extra spicy.

Basic Fat-Burning Soup

Basic Fat-Burning Soup

Basic Fat-Burning Soup

 

6 large green onions or large red onion

1-2 cans of tomatoes

1 large head of cabbage

2 green peppers

1 bunch celery

Rosemary & tarragon for flavoring

Shitake mushrooms for flavoring

1 hot pepper

2 or 3 cloves of chopped garlic

1 4-inch piece of kombu seaweed

Vegetable bouillon

 

Cut vegetables in small to medium pieces, sauté in olive oil & cover with water. Boil fast for 10 (ten) minutes. Cut to simmer & continue cooking until vegetables are tender. Spices such as rosemary, sage, thyme, tarragon or oregano can be added as desired toward the ending of cooking. Season with salt, pepper, parsley, bouillon or hot sauce, if desired. However, with the bouillon added, it probably requires little or no salt.

Rustic Tuscan-Style Sausage, White Bean, and Kale Soup

Rustic Tuscan-Style Sausage, White Bean, and Kale Soup

2 T. olive oil
1 lb. Italian sweet sausage, casing removed
1 medium onion, finely chopped
2 large carrots, finely diced
1 large potato, finely diced
2 cloves garlic, minced
2 bay leaves
2 (15 oz.)cans white cannelini beans, drained and rinsed
2 bunches kale, stems removed and roughly chopped
52 oz. good quality low-sodium chicken stock
Kosher Salt and Freshly Ground Black Pepper, to taste
1 loaf baguette bread
Gruyere and Asiago Cheese, shredded

In a large pot, heat 2 T. olive oil over medium heat. Add sausage and brown, stirring occasionally to break into smaller pieces, approximately 10 minutes. Add onion, carrots, potato, and bay leaves. Season generously with kosher salt and cook until vegetables begin to soften, stirring occasionally, approximately 10 minutes. Add garlic and beans, and cook for another 2-3 minutes. Add kale, and cook until it becomes slightly wilted. Add chicken stock, season with salt and pepper, and cover with lid. Bring soup to a boil, then reduce heat and keep at a simmer for about 45 minutes, although a bit longer is completely fine. The soup will thicken as the potatoes begin to release their starch into the soup. *the soup tastes best the second day. If time allows, cool soup completely, and refrigerate it for the following day. Reheat before serving. When about ready to serve, slice baguette. Drizzle each slice with a little olive oil and season with kosher salt. Bake at 350 degrees for about 5 minutes, until toasted. Top with grated gruyere and asiago cheese and broil for about 2-3 minutes, until cheese is melted. It can go from melted to burnt pretty fast, so don’t leave broiler unattended. Divide soup among bowls and top with a few slices of cheesy baguette.

Italian Vegetable Soup with Beef

Italian Vegetable Soup with Beef

LTS Italian Vegetable Soup with Beef

 

1 2 oz. Knorr beefy vegetable soup mix

1 12 oz. can of roast beef

4 T. of tomato paste

1/2 C. of crushed noodles

1/2 tsp. of herb mix

4 C. of cold water

 

Stir the tomato paste into the cold water in a large pan. Add the soup mix and stir. Cook over a medium flame until mix starts to boil, stirring constantly. Add the herb mix and the crushed noodles. Cover and cook for 10 minutes. Add the beef and continue to cook while stirring for 5 minutes. Will serve 4.

LTS Chicken Noodle Soup

LTS Chicken Noodle Soup

LTS Chicken Noodle Soup

 

1 2 1/2 oz. package of Knorr chicken flavor noodle soup mix

1 C. vermicelli (pasta)

5 1/2 C. of water

1 chicken bouillon cube

1  5 or 6 oz. can chicken

 

Stir the contents of the soup package and vermicelli into the water in a large pan. Over high heat, stirring constantly, bring the mix to a boil. Add the bouillon cube and stir until dissolved. Lower the heat, cover and simmer. Cook for 8 minutes, add the chicken and cook for 2 more minutes. Serves 3-4.

LTS Lentil Chili

LTS Lentil Chili

LTS Lentil Chili

 

1 C. of lentils

1/4 C. of tomato powder

2 T. of flour

1 T. of chili powder

1 T. of onion flakes

1 tsp of cumin

1 tsp of oregano

1/2 tsp of salt

1/4 tsp of garlic powder

 

At home, mix all ingredients in a resealable bag. At camp, bring 4 C. of water to a boil and stir in dry mixture. Bring mix to a boil and simmer for 15 minutes over medium heat. Stir occasionally to prevent sticking.

Red Chili Vegetable Soup

Red Chili Vegetable Soup

1 1/2 quarts fat-skimmed chicken or vegetable broth
1 onion (1/2 lb.), chopped
1 clove garlic, pressed or minced
1 1/2 T. ground dried New Mexico or California chilies, or 1/4 tsp. cayenne
1/2 tsp. ground cumin
1/2 tsp. dried oregano
1/2 lb. carrots, peeled
1/2 lb. thin-skinned potatoes, scrubbed
1/2 lb. green beans, ends trimmed
About 1/3 C. crumbled cotija or feta cheese
About 1/2 C. nonfat or reduced-fat sour cream
Crisp corn tortilla strips
Salt and pepper

In a 4- to 5-quart pan over medium-high heat, combine 1/4 C. broth, onion, and garlic. Cover and stir occasionally until onion is limp, 5 to 6 minutes. Add chili, cumin, and oregano; stir about 30 seconds. Add remaining broth, cover, and bring to boiling over high heat. Meanwhile, cut carrots diagonally into about 1/4-inch-thick slices. Cut potatoes into 1/2-inch cubes. Cut beans into 2-inch lengths. Add carrots and potatoes to pan; cover. When boiling, reduce heat to medium-low and simmer 10 minutes. Turn heat to high, uncover, add beans, and when boiling, reduce heat to medium-low. Simmer until vegetables are tender to bite, 5 to 7 minutes. Ladle into bowls. Add cheese, sour cream, tortilla strips, salt, and pepper to taste.

Yield: 6 servings
Calories: 159
Fat: 2.3g
Fiber: 3.3g

Creamy Mixed Mushroom Soup

Creamy Mixed Mushroom Soup

Mixed Mushroom Soup1 Onion, finely chopped
2 T. EVOO
10oz. Mixed Mushrooms
½ tsp. fresh Thyme
2 C. Chicken Stock
Salt & Pepper
½ C. Cream (or half and half)

In medium saucepan, sauté onions in oil until soft. Add mushrooms and thyme; continue to cook until mushrooms soften. Add a C. of stock and cook 5 minutes. Let cool slightly, then transfer to blender and blend until smooth. Add additional stock to blender to reach preferred consistency. Season with salt and pepper and add cream, if desired, for a creamy finish.

Tomato Beef Stew with Dumplings

Tomato Beef Stew with Dumplings

1 to 2 lbs. beef stew meat cut into 1 inch pieces (may substitute venison for the stew meat)
1 cup chopped onion
2 T. vegetable oil
1 can 4 oz. mushroom stems and pieces
1 can 16 oz. whole tomatoes
1 can 6 oz. tomato paste
2 1/2 C. hot water
1 T. sugar
1 1/2 tsp. salt
1/4 tsp. pepper
1 bay leaf
1/2 tsp. dried thyme leaves
1/4 tsp. dried marjoram leaves
1 cup thinly sliced carrots
1 cup sliced celery
1/4 cup cold water
2 T. flour
2 C. Bisquick baking mix
1/3 cup margarine, melted
1/4 C. fresh herbs

Cook and stir beef and onion in oil in dutch oven until beef is brown. Stir in mushrooms (with liquid), tomatoes (with liquid), tomato paste, hot water, salt, sugar and pepper. Heat to boiling, stirring occasionally, until beef is almost tender, about 1-1/2 hours. Add bay leaf, thyme, marjoram, carrots and celery. Cover and simmer 30 minutes. Mix cold water and flour until smooth; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Heat oven to 400 degrees. Mix remaining ingredients until soft dough forms; beat vigorously 20 strokes. Drop by spoonfuls onto hot beef mixture. Bake until dumplings are brown, about 15 minutes. Serve with sour cream, if desired.

Slow-Cooker Sauerbraten Beef

Slow-Cooker Sauerbraten Beef

Slow-Cooker Sauerbraten Beef

2 lb beef stew meat (1-inch pieces)

1 cup chopped onions (2 medium)

1 cup beef broth

1 cup red wine vinegar or cider vinegar

2 dried bay leaves

6 cups uncooked medium egg noodles (12 oz)

¾ cup crushed gingersnap cookies (about 15)

2 tablespoons packed brown sugar

2 tablespoons chopped fresh parsley

 

In 3 1/2- to 4-quart slow cooker, mix beef, onions, broth, vinegar and bay leaves.  Cover; cook on Low heat setting 7 to 9 hours.  About 15 minutes before serving, cook noodles as directed on package. Remove bay leaves from beef mixture. Stir in crushed cookies and brown sugar. Cover; cook on Low heat setting 15 minutes longer or until mixture is bubbly and thickened. Serve beef mixture over noodles; sprinkle with parsley.

Homemade Creamy Mushroom Soup with Shiitake mushrooms

Homemade Creamy Mushroom Soup with Shiitake mushrooms

15 large whole shiitake mushrooms
1 tsp. olive oil
1 tsp. butter
1 onion, chopped
1 carrot, chopped
1 tsp. thyme
1 tsp. salt
more salt to taste
pepper to taste
2.5 C. water
1/2 C. half and half
3 green onions, chopped

Slice mushrooms into bite-sized pieces. Heat 1 tsp. olive oil and 1 tsp. butter in a large pan, add sliced mushrooms and cook for about 10 minutes until mushrooms soften. Remove half of cooked mushrooms to a separate plate. To the other half of mushrooms, remaining in a large pan, add chopped onion, carrots, thyme, 1 tsp. salt, pepper to taste. Continue cooking vegetables for 10 more minutes, until onions and carrots soften a bit. Add 2.5 C. water to vegetables (mushrooms, carrots, onions) in the pan, bring to boil and boil on medium heat for 20 minutes. Some liquid should visibly evaporate, leaving reduced stock, but don’t let all water evaporate. add more water if that’s the case. Remove from heat and add the stock you just made (water with mushrooms, carrots, onions) into the food processor. Process the mixture until it achieves puree consistency. Put puree back into the same cooking pan, add reserved cooked mushrooms that you removed to the plate earlier. Add 1/2 C. half and half. Bring to boil, reduce heat to simmer (low heat) and cook covered for 5 minutes, constantly stirring. Add more salt and pepper if desired. Your soup is done at this point, or you can add chopped onions towards the end or use them as garnish, or skip them altogether (depends if you like green onions in your soup).

Pea Pod Soup with Lemon crème fraîche

Pea Pod Soup with Lemon crème fraîche

Pea Soup with Lemon Creme Fraiche2 pounds fresh peas in the pod
2 T. butter
1 C. chopped shallots
1 C. dry white wine
1 quart fat-skimmed chicken broth
1/2 C. basmati rice
1/2 C. crème fraîche
1 tsp. grated lemon peel
2 tsp. lemon juice
Salt and fresh-ground pepper

Rinse peas in pods. Cut off and discard tough ends from pods; pull off and discard strings. Shell peas. Reserve pods; blanch and reserve peas. To blanch fresh peas, bring water to a boil in a large pan, then add peas. Cook just until they start to turn a brighter green, 15 to 30 seconds, then drain immediately. Rinse well under cold running water until cool, then drain again. In a 4- to 5-quart pan over medium heat, melt butter. When it is foamy, add shallots and stir until limp, about 3 minutes. Add wine, increase heat, and boil, stirring, until about half the liquid has evaporated. Add pea pods, chicken broth, and 3 cups water; lower heat, cover, and simmer for 20 minutes. Add rice and cook until pods are tender when pierced, 25 minutes longer. In a small bowl, stir together crème fraîche, lemon peel, and lemon juice. Working in small batches, transfer pod mixture to a blender; whirl until nearly smooth. (The tough bits of pea pods may catch on blade; stop motor and remove blender jar to clean blade as needed.) Pour soup through a fine strainer into a 4- to 5-quart pan, pressing on solids to extract liquid; discard solids. Stir in half the lemon crème fraîche; add salt and pepper to taste. Set over medium heat; stir occasionally until soup is steaming. Add blanched peas. Ladle soup into bowls and top each with lemon crème fraîche.

Roasted Tomato & Eggplant Soup

Roasted Tomato & Eggplant Soup

4 tsp. olive oil, divided
3 lb. tomatoes (core tomatoes if you do not want to run through a food mill)
1/2 lb. carrots, scrubbed, trimmed and coarsely chopped
1 head garlic, cloves peeled
1 jalapeno pepper, seeded (optional)
2 medium eggplants (about 1 and 1/2 lbs), trimmed, chopped to 1/2-inch dice
1 and 1/2 C. cooked chickpeas (one 15-oz. can, rinsed)
1 tsp. curry powder
2 tsp. sea salt, divided
1/2 tsp. freshly ground black pepper, divided
2 C. filtered water
1/2 C. heavy cream (optional)
1/2 C. chopped flat-leaf parsley or cilantro

Preheat oven to 425 degrees F (400 degrees F convection). Drizzle 1 tsp. olive oil on a rimmed baking sheet; spread evenly across the surface. Slice each tomato in half and place cut side on the baking sheet. Drizzle or spray olive oil over the tops of the tomatoes. Toss carrots and garlic cloves with 1 tsp. olive oil, 1 tsp. salt and 1/4 tsp. pepper. Add to the tomatoes and roast at 425 degrees F until the tomato skins have blackened and the carrots are tender, about 45 minutes (35 minutes convection).
Toss eggplant and chickpeas with curry powder, 1 tsp. salt, 1/4 tsp. pepper and 2 tsp. olive oil. Spread on a rimmed baking sheet and roast until chickpeas are crispy, about 45 minutes (35 minutes convection). Push the roasted tomatoes through a food mill to remove skins, seeds & cores. Transfer tomato pulp, carrots & garlic (including any pan juices) to the bowl of a food processor. Process until smooth (add the 2 C. water if necessary) and transfer to a medium (4-quart) stockpot. Add the eggplant/chickpea mixture to the pot and bring to a simmer over medium heat. Thin the soup if necessary with the 2 C. water; simmer for 10 minutes to allow flavors to blend. Taste, adjust seasonings, and add the heavy cream if desired. Heat through and serve hot, garnished with parsley or cilantro and rustic bread.

Italian Venison Stew

Italian Venison Stew

2 lb. ground venison
2 tsp. lard or other cooking fat, divided
1 large yellow onion, diced
3 celery stalks, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 tsp. sea salt
3 cloves garlic, minced
4 C. chicken stock
14-15oz. canned diced tomatoes
1½ C. marinara sauce
3 carrots, diced
2 C. chopped cauliflower
2 tsp. Italian seasoning
1 tsp. dried oregano
1 small zucchini, diced
extra virgin olive oil, for drizzling (optional)

In a sauté pan, cook the ground venison in 1 tsp. lard or other cooking fat until it is browned and then set it aside. In a large soup pot heat 1 tsp. lard or other cooking fat and add in the diced onion, celery, green and red bell peppers and sea salt. Cook, stirring occasionally until vegetables are softened and just starting to brown, about 10 minutes. Add to the pot the sea salt, minced garlic, chicken stock, diced tomatoes, marinara sauce, diced carrots, chopped cauliflower, Italian seasoning, and oregano. Bring to a simmer and cook for 20 minutes, or until carrots and cauliflower are softened. Finally, add in the zucchini and cook for 10 minutes more. Ladle into bowl and drizzle with olive oil. Serve and enjoy!

Tortellini Soup

Tortellini Soup

Tortellini Soup1 3 1/2- to 4-pound chicken, cut into 8 pieces
6cups low-sodium chicken broth
2 carrots, cut into thin rounds
1/2 bunch Swiss chard, cut crosswise into 1-inch strips
1 8- to 9-ounce package tortellini, preferably vegetable
3/4tsp. kosher salt
1/4tsp. black pepper
1/4cup (1 ounce) grated Parmesan

Rinse the chicken pieces and remove the skin. Place them in a large saucepan. Add the broth and 2 cups of water. Bring to a boil. Reduce heat and simmer gently until the chicken is cooked through, about 35 minutes. Skim any foam that rises to the surface. Transfer the chicken to a plate; let cool. Shred the meat; discard the bones.

Meanwhile, strain the broth and return it to the saucepan. Bring to a boil. Add the carrots, Swiss chard, tortellini, salt, and pepper. Simmer according to the tortellini’s package directions. When the tortellini are done, add the chicken and heat for 3 minutes. Ladle the soup into bowls and sprinkle with the Parmesan.

Yield: 4 servings
Calories: 570
Fat: 15g
Fiber: 2g

Black Bean Soup with Sherry

Black Bean Soup with Sherry

3 tsp. extra-virgin olive oil
1 large yellow onion, finely chopped
1 medium green bell pepper, stemmed, seeded, and finely chopped
3 medium cloves garlic, finely chopped
2 C. lower-salt chicken broth
Two 15-1/2-oz. cans black beans, including liquid
1 tsp. ground cumin
1 tsp. dried oregano
1 tsp. tomato paste
1/4 C. dry sherry, preferably fino
Kosher salt and freshly ground black pepper

Heat the oil in a 4- to 5-quart heavy-duty pot over medium heat. Add the onion, green pepper, and garlic and cook, stirring occasionally, until tender, about 5 minutes. Meanwhile, purée the chicken broth with one can of black beans and bean liquid in a blender. Add the cumin and oregano to the pot and cook, stirring, for 1 minute. Add the tomato paste and cook, stirring, for 1 minute more. Stir in the black bean purée and the remaining whole beans with their liquid; bring to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer, stirring frequently, until the flavors are melded, about 10 minutes. Stir in the sherry and season to taste with salt and pepper.

Spring Onion Soup

Spring Onion Soup

Spring Onion Soup

 

2 tablespoons butter

2 cups (about 3 bunches) sliced scallions, including some green tops

2 teaspoons minced ginger root

3 tablespoons light soy sauce or tamari

1/2 cup dry white wine

6 cups chicken broth

salt

1 cup snow pea pods, strings removed, sliced diagonally in thirds

 

Melt the butter in a soup pot and sauté the scallions and ginger for 2 minutes. Add the soy sauce, wine, chicken broth, and salt to taste. Cook just long enough to soften the scallions, l or 2 minutes. Add the pea pods and simmer l minute longer. Serve immediately.

Butternut Soup with Miso, Ginger and Maple

Butternut Soup with Miso, Ginger and Maple

Butternut Soup with Miso, Ginger and Maple

 

2 C. butternut squash, cubed

2 T. white miso

2 tsp. grated ginger

2 garlic cloves, minced

1–2 T. maple syrup (try smoked maple syrup for an extra flavor dimension)

Kosher salt and fresh pepper

 

In a medium saucepan, combine squash, miso, ginger, garlic and just enough water to cover. Simmer, covered, until squash is tender and miso is dissolved. Blend with an immersion blender. Add 1 T. maple syrup, salt and pepper. Taste, add more maple syrup, salt or pepper as needed.

Sausage and Spinach Tortellini Soup

Sausage and Spinach Tortellini Soup

Sausage and Spinach Tortellini Soup

 

1/2 pound bulk Italian sausage

1 small onion, thinly sliced

1 garlic clove, minced

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

1/2 C. water

1-1/2 C. torn fresh spinach

3/4 C. refrigerated cheese tortellini

2 T. shredded Parmesan cheese

Crushed red pepper flakes, optional

 

In a small saucepan, cook sausage over medium heat until no longer pink; drain. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth and water; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Return to a boil. Reduce heat, add spinach and tortellini; cook until tortellini is tender, 7-9 minutes. Sprinkle with cheese. If desired, top with crushed red pepper flakes.

 

Serving Size: 1 ¾ C.

Calories: 354

Fat: 19g

Fiber: 2g

Leek and Fish Stew with Herb Salad

Leek and Fish Stew with Herb Salad

Leek and Fish Stew with Herb Salad

 

2 T. olive oil

2 leeks, white and light green parts only, cut lengthwise, then into ½-inch semi-circles (see note below*)

2 cloves garlic, minced

Kosher salt

Freshly ground black pepper

½ C. dry white wine or white vermouth

4 C. fish stock (see note at top of recipe)

2 C. small baby potatoes (white or red), cleaned and cut into ½-inch slices

1 pound white fish, such as cod, haddock, or monkfish, silvery skin removed

Finely grated zest and juice of 1 lemon, divided (saving ½ for the herb salad)

 

HERB SALAD

2 T. extra-virgin olive oil

Finely grated zest and fresh juice from ½ lemon (reserved from the stew’s ingredients)

1 tsp. honey

1 tsp.  Old Bay seasoning

1 C. mixed fresh herb leaves (choose any combo of parsley, cilantro, dill, chervil, tarragon, chives)

 

Your fanciest olive oil for drizzling

Crusty baguette for mopping up the broth

 

Heat olive oil in a medium saucepot over medium heat; add leeks and garlic and season with salt and pepper. When the leeks are translucent but not browned, add wine or vermouth. Bring to a boil and add fish stock. Return to a boil, add potatoes and reduce heat to a simmer. Cook 10 to 12 minutes, until potatoes are fork tender. Add fish fillets, cover pot and turn off heat. The fish will cook through in the hot broth. Smaller fillets like sC. will cook in 5 minutes; larger pieces like cod or monkfish will take 10 to 12 minutes. While the stew rests, make the herb salad: Combine olive oil, lemon juice and zest, honey and seasoning in a small bowl. Season with salt and pepper. Chop and then add fresh herbs, tossing gently to coat. Taste for seasoning. When the fish is cooked, add the lemon juice and zest to the stew. Gently break the fillets into large pieces, ladle the stew into warm bowls and garnish with herb salad. Drizzle with your fanciest olive oil, serve with hot crusty bread and take heart in the fact that sunnier days await. *Note: Leeks are notorious for hiding dirt or sand in their many layers. Once you’ve sliced your leeks, soak them in a bowl full of cold water, then drain and rinse.

Tangy Rhubarb Soup

Tangy Rhubarb Soup

Tangy Rhubarb Soup

 

3 slices regular bacon, or 2 thick cut slices

1 medium onion, chopped

2 medium carrots, peeled and diced

2 stalks celery, sliced

1 ½ tsp. kosher salt, plus more to taste

4 cloves, garlic, minced

½ tsp. freshly ground black pepper

4 medium potatoes, peeled and diced (about 2 cups)

3 cups chopped rhubarb (from about 6 medium stalks)

3 cups chicken broth (replace with vegetable broth to make this recipe vegetarian)

1 can evaporated milk (or 1 cup half and half cream)

1 T. minced fresh dill

 

Heat a large pot or dutch oven over medium high heat. Add bacon and cook until fat begins to render, about 3-5 minutes. Add onion, carrots, and celery and cook until beginning to soften and brown slightly, about 5 minutes. Add the salt, garlic, and pepper and cook until fragrant, about 1 minute. Stir in the potatoes, rhubarb, and broth. Bring to a simmer and cook until the potatoes can be pierced easily with a paring knife an the rhubarb has broken down, about 15 minutes. Remove from heat and stir in the evaporated milk and dill.

Middle Eastern Macarona

Middle Eastern Macarona

Middle Eastern Macarona

 

2 T. olive oil, divided

big pinch of salt

3 heaped T. tomato paste, divided 2 oz or 70 g

1 pack elbow macaroni 14 oz or 400 g (you might not use it all, see notes)

1 onion, very finely diced

1 zucchini, finely diced

1 carrot, finely diced

4-5 garlic cloves, minced

250 g ground beef

1 tsp. seven spices

1 tsp. turmeric

1/2 tsp. paprika powder

1/4 tsp. basil

1/4 tsp. cinnamon powder

1/4 tsp. garlic powder

1/2 tsp. black pepper

1 tsp. salt

1 can crushed tomatoes 14.5oz (400g)

 

Bring a large pot of water to boil, add 1 T. olive oil and the salt, one T. of tomato paste, then the pack of pasta. Cook until al dente, then drain the pasta, reserving the pasta water. Set cooked pasta aside. In a large skillet, heat the remaining T. of olive oil. Once hot, add the diced onion, and cook for 4-5 minutes until softened. Add the diced zucchini and carrots, and garlic and cook for a further 4-5 minutes until softened slightly.

Add the ground beef, and cook, smushing with a wooden spoon to break up the meat. Keep cooking until the beef is browned and cooked through, then optionally, drain the fat. Add in the salt, pepper, and all the spices. Cook for another minute or so. Add the remaining 2 T. of tomato paste, and stir. Add the can of crushed tomatoes and stir to combine. Bring to a simmer, then add a big ladleful of the reserved pasta water and simmer for 2-3 minutes on low heat. Add the pasta to the sauce (I don’t always add all the pasta, maybe 3/4 of the cooked amount until the finished dish is as saucy as I like). Stir to coat, cook for another minute or so until the pasta is warmed through, then enjoy!

 

Creamy Tomato and Chickpea Soup

Creamy Tomato and Chickpea Soup

Creamy Tomato and Chickpea Soup

 

4 T. extra-virgin olive oil

4 T. finely chopped fresh coriander leaves (cilantro)

2 onions, minced

4 cloves garlic, crushed to a paste

2 cups (400 g) drained cooked or canned chickpeas

6 cups (1.5 liters) water

2 cups (450 g) stewed tomatoes (about 1 1 / 2 14.5-oz/411-g cans)

1 1 / 2 tsp. salt

1 tsp. ground cumin

1 / 2 tsp. ground black pepper

1 / 2 tsp. ground turmeric

Generous pinch of ground red pepper (cayenne)

 

Pour the oil into a large saucepan with a lid and place over medium heat. Add the coriander leaves and onion and sauté for 10 minutes, uncovered. Add the remaining ingredients, stir, and bring to a boil. Cover and cook over medium heat for 25 minutes. Remove from the heat and allow to cool slightly. Purée, then return to the saucepan, adding more water if desired. Reheat and serve.

Benjamin Schade’s Corn Soup

Benjamin Schade’s Corn Soup

Benjamin Schade’s Corn Soup

 

10 ears of corn

3 med. yellow onions, diced finely

1/4 c. butter

2 qts. corn stock

Salt

Dash of Crystal hot sauce (or tabasco)

 

Cut the kernels from the ears of corn. (Schade recommends placing the cob on a cutting board and slicing one side of the kernels from the cob. Rotate the cob so the cut side is against the board and slice the second side. Repeat on the last two sides of the cob. See photo above.) You can also then scrape the cobs with a knife or a handy little tool called a corn slitter to remove any remaining kernels and juice. If you need corn stock, place the scraped cobs in a large pot (a Dutch oven or pasta pot) and barely cover with water. Bring to a boil, then reduce heat to simmer for 30 minutes. Strain through a fine mesh sieve. While simmering the stock, chop the onions. Melt butter in a large pot and add onions. Sauté until translucent, stirring constantly to avoid browning. (Schade says it’s critical not to brown the onions.) Add corn kernels and stir to combine then add corn stock and bring to a simmer. Simmer 5 minutes. (Remember Gibson’s advice: do not cook the corn!) Remove from heat and immediately strain the corn mixture through a sieve or colander, reserving the stock for another use. Put the corn in a blender, making sure not to overfill the blender; you can do this in batches—remember that hot liquids can explode out of a blender, so Schade advises holding down a thick towel over the lid of the blender while running it. Purée until completely smooth. Strain through a fine mesh sieve into a large soup pot. If you’re straining several batches, you can add strained bits of corn mixture back to the next batch to purée and strain. Discard the strained remains in the compost. Schade stresses that it’s better for the soup to be thick since extra liquid can be added to thin out the soup but extra liquid can’t be removed. Start thick and thin to perfect texture. When all the corn mixture has been strained into the soup pot, add 1 tsp. of hot sauce and salt to taste. (Schade recommends no more than 1 T. hot sauce for 2 quarts of soup; he said “the hot sauce is not for heat but for the vinegar to brighten the flavor.”) Heat briefly before serving, taste for seasonings and garnish with a pat of butter and grinding of pepper.