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Category: Soups & Stews

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.