Browsed by
Category: Soups & Stews

LTS Chicken Tortellini Soup

LTS Chicken Tortellini Soup

LTS Chicken Tortellini Soup

1 package Dried Tortellini

1 tsp. dehydrated Garlic (powder, flakes or minces)

½ C. dehydrated Onion

4-6 C. Chicken Broth (or Water + Bouillon)

1 tsp. tomato paste (You can use the whole can if it’s not possible to reserve it for another use.  Use 5-6 C. stock, not 4)

1 (24-ounce) jar marinara sauce

1 to 2 tsp. sugar, to taste

1-2 cans Chicken

1 tsp. dried basil

1 tsp. dried parsley

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. fennel seeds, crushed

Salt & freshly ground black pepper, to taste

Parmesan Cheese

Fresh Basil, Parsley, or Thyme, for garnish, if available

 

Simmer tortellini with garlic and onion in broth until tortellini is not quite yet al dente.  Add tomato paste, marinara and sugar and stir until incorporated and heated through; the tortellini should be at the texture that you like before continuing.  Stir in chicken (undrained), and all herbs and spices.  Simmer just to heat chicken and serve.  In garden season, wilting spinach or other dark leafy green into this soup is lovely

Bloody Mary Soup

Bloody Mary Soup

Bloody Mary Soup

2¼ cup (532 ml) tomato juice

3 Roma tomatoes, diced

1 carrot, halved

1 Tablespoon Worcestershire sauce

1 Tablespoon white balsamic vinegar

1 lime, peeled, halved

4 drops Tabasco sauce

1 fluid ounce (25 ml) vodka

salt and pepper, to taste

 

Place Ingredients into the Vitamix Container in the order listed. And secure Lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 5 minutes or until heavy steam escapes from the vented lid. Chef’s Note: Garnish with your favorite Bloody Mary toppings, such as olives, diced celery or pickles.

Italian Sausage and Escarole Soup

Italian Sausage and Escarole Soup

Italian Sausage and Escarole Soup

6 ounces lite smoked sausage
2 (14-ounce) cans, or 4 C., reduced-sodium chicken broth
1/4 tsp. red pepper flakes
1 large russet potato (about 1/2 pound)
4 C. washed and chopped escarole
1/2 C. low-fat evaporated milk
2 tsp. cornstarch

Cut the sausage at an angle into slices about 1/2-inch thick and place into a medium soup pot. Add the broth and red pepper flakes and place over medium heat. Slice the unpeeled potato into 1/4-inch slices, then quarter each slice and add to the pot. Bring the soup to a simmer, cover, and cook for 10 minutes. Remove the lid, add the escarole, and simmer for 5 more minutes. Whisk together the evaporated milk and cornstarch in a small C. and add to the soup. Simmer for 3 to 4 minutes, stirring occasionally, until slightly thickened.

 

Yield: 4 servings (1 ½ C.)

Calories: 189

Fat: 4.5g

Fiber: 6g

Feijoada Completa (Iconic Brazilian Black Bean Stew)

Feijoada Completa (Iconic Brazilian Black Bean Stew)

Feijoada Completa (Iconic Brazilian Black Bean Stew)

¼ lb. salted Pork Ears

1 Salted Pork Feet

1 salted Pork Tail

3 lb. Black Beans

2 Bay Leaves

2 C. Yellow Onions, large dice

1 lb. Carne Seca (3” pieces)

2” thick sliced Pork Ribs

1 lb. Linguiça (Brazilian Sausage)

¼ C. Cachaça (fermented sugar cane liquor)

1 small Orange, whole, pierced with knife

2 T. Canola Oil

¼ C. finely chopped Garlic

 

Molhi de Tomato

 

¼ C. Malagueta Peppers, preserved

Molho de Tomate Tomatoes, seeds removed, finely diced

½ C. Yellow Onion, finely diced

½ C. finely chopped Cilantro

2 Malaguetta Peppers, finely minced

¼ C. White Vinegar

3 T. EVOO

Salt to taste

Broth reservedfrom cooking feioada, as needed

 

Sides:

White Rice

Couve (Brazlian Style Kale)

Yuca, peeled, boiled, quartered, fried

Farofa Tradicional

Oranges, peeled and sliced

 

Note:  Cooking in a clay pot will enhance the flavor and texture of the dish and makes a nice tableside presentation.  Clay pots conduct heat well and keep food warm.  One day prior to cooking, wash the salted meats in running water to remove excess salt. Soak the meats in water overnight in the refrigerator, changing the water once. Cook the beans in a stockpot with enough water to cover twice the volume of the beans. Add the pig’s ear, feet, tail, bay leaves, and yellow onions. Cook the mixture for 1 hour. Add the carne seca, pork ribs, and continue cooking for 1 hour. Check the beans for doneness and once the cooked beans and meats are cooked through, add the whole linguiça sausage and simmer for another 30 minutes. Add the cachaça and oranges and more reserved cooking liquid if necessary. Cook until the mixture thickens. Sauté the garlic in the canola oil until lightly browned and fragrant. Add the garlic to the mixture and continue cooking for another 15 minutes. Remove the beans from the heat and remove the orange slices. Cover and keep warm until ready to serve.

 

Prepare the side dishes for the feijoada and season with salt to taste.

 

Combine the molho de tomate ingredients in a non-reactive bowl. Just prior to serving, season

with broth from the beans and salt to taste.

 

Serve the feijoada family style with the side dishes served in individual bowls, and the molho de

malagueta and preserved malagueta peppers in smaller condiment bowls. Serve with caipirinhas or

cachaça.

Coconut Galangal Broth (Soup Cleanse)

Coconut Galangal Broth (Soup Cleanse)

Coconut Galangal Broth (Soup Cleanse)

The broth is admittedly special and highlights Thai flavors, without them overwhelming one another. The delicate aroma and flavor that comes from galangal in contrast to coconut milk and lime juice create an addictive but healthy concoction.

2 C. light coconut milk

7 slices young galangal

3 stalks lemongrass, cut into 1-inch-long pieces and bruised

1 medium-size sweet potato, peeled and sliced into 1-inch rounds

4 kaffir lime leaves, torn

5 C. spring water

1 T. Himalayan pink salt

2 1/2 tsp. freshly squeezed lime juice

Fresh cilantro sprigs, for garnish

 

Heat the coconut milk in a soup pot over medium heat and bring to a boil. When boiling, add the galangal, lemongrass, sweet potato, and kaffir lime leaves. Lower the heat, add the spring water, cover, and simmer for an hour. Remove from the heat and let stand for about 20 minutes to absorb the flavors. Discard the veggies and season with the salt and lime juice. Garnish with fresh cilantro sprigs and serve hot.  Note:  If you’d like the broth creamy, add 1 1/2 C. of coconut milk before adding the spring water to the pot

Caruru (Bahian Okra Stew)

Caruru (Bahian Okra Stew)

Caruru (Bahian Okra Stew)

2 lb. fresh Okra

1 C. dried, smoked Shrimp

1 Yellow Onion, quartered

4 C. Water

2 T. Dendê Oil (palm oil)

Salt to taste

 

Finely chop the okra into small pieces.  In a food processor, blend the dried shrimp, yellow onion, and water until smooth. Transfer the blended mixture to a saucepan and cook over medium heat until boiling.  Add the okra and dendê oil and continue cooking until the okra is cooked through and reduced, about 30 minutes. Season with salt to taste.

Cabbage Roll Soup

Cabbage Roll Soup

Cabbage Roll Soup

 

1 tsp. canola oil

1 C. onion, chopped

2 tsp. garlic, minced
1/2 pound lean ground beef (96% lean)

1 (14.5-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce

1 (14-ounce) can reduced-sodium beef broth

2 T. red wine vinegar

1 T. brown sugar
1/4 tsp. salt

3 C. bag shredded coleslaw mix
1/4 C. instant brown rice

 

Heat the oil in a large soup pot over medium heat. Add the onion and garlic, cover, and cook for 3 minutes, or until the onion begins to soften, stirring occasionally. Push the onions to one side of the pot, add beef to the empty side, and cook until it begins to brown, breaking it up with a wooden spoon. Stir the beef into the onions and cook another 3 minutes, or until the pink color is gone. Add the next 6 ingredients to the pot (tomatoes through salt). Increase heat to high and bring to a boil. Stir in the coleslaw mix, reduce heat to medium-low, partially cover the pot, and simmer gently for 15 minutes. Stir in the brown rice, cover, and cook until tender, about 10 minutes.

 

Yield: 4 servings

Calories: 190

Fat: 4g

Fiber: 4g

Quick and Spicy Tomato Bisque

Quick and Spicy Tomato Bisque

Quick and Spicy Tomato Bisque

1/2 cup diced onion

4 cloves garlic, minced

1 teaspoon red pepper flakes, or to taste

28 ounces no-salt-added packaged chopped tomatoes

No-salt seasoning blend, adjusted to taste

1 cup carrot juice

3 unsulfured, no-salt-added sun-dried tomatoes

1/3 cup raw cashews

 

Water-sauté onion over medium heat until softened. Add garlic and red pepper flakes, cooking and stirring until fragrant. Add tomatoes, seasoning blend, carrot juice, and sun-dried tomatoes. Bring to a low boil and simmer over low heat for 10 minutes. Remove from heat and carefully pour into a high-powered blender. Blend on low speed, letting steam escape as necessary. Gradually increase speed to medium and add cashews. Blend until combined. Return to stove, bring back to low simmer, then serve. Serve by itself or over steamed greens or mixed vegetables.

 

Yield: 2 servings

Calories: 313

Fat: 13g

Fiber: 6.1g

Garlic and Cilantro Soup with Poached Eggs and Croutons

Garlic and Cilantro Soup with Poached Eggs and Croutons

Garlic and Cilantro Soup with Poached Eggs and Croutons

2 C. crustless bread, cut into 1/2-inch cubes

1/4 C. plus 2 T. extra virgin olive oil

Kosher salt and freshly ground black pepper

1 tsp. white wine vinegar

4 large eggs

3 garlic cloves, finely minced

5 C. chicken stock

5 C. packed fresh cilantro leaves

 

Preheat the oven to 350˚F. Place the bread cubes in a medium bowl and drizzle 2 T. of the olive oil over them. Season with salt and pepper and toss to coat with the oil. Place in the oven and toast, stirring once halfway through, until the bread cubes just begin to get crisp, about 15 minutes. Remove from the oven and set aside.  Fill a bowl with ice and water. Bring a saucepan of water to a simmer over medium heat, add the vinegar, and mix well. Break each egg into a C. or ramekin and gently transfer the eggs from the bowls into the simmering water, coming as close as you can to the water as you add them. Poach the eggs until the whites are set but the yolks remain runny, about 3 minutes. Using a slotted spoon, remove each egg from the simmering water and transfer to the iced water bath for 2 to 3 minutes. Transfer to a plate lined with paper towels and cover loosely with foil.  In a large saucepan, heat the remaining ¼ C. olive oil over low heat. Add the garlic and cook until it just starts to turn golden and become fragrant, about 3 minutes. Slowly stir in the chicken stock and season with salt and pepper.  Add the cilantro leaves just as you are ready to serve. Divide the toasted bread cubes and eggs among the soup bowls, ladle the soup on top, and serve.

Dutch Oven Beef Stew with Noodles

Dutch Oven Beef Stew with Noodles

Dutch Oven Beef Stew with Noodles

2 pounds boneless beef chuck, cut into 1/2-inch cubes

Coarse salt and freshly ground pepper

2 tablespoons vegetable oil

1 medium yellow onion, sliced lengthwise

2 tablespoons all-purpose flour

5 1/2 cups low-sodium chicken broth

3 cups water

1/2 pound carrots, cut into l-inch pieces

2 medium russet potatoes, peeled and cut into l-inch pieces

2 cups egg noodles

3 tablespoons finely chopped fresh flat-leaf parsley leaves

1 teaspoon red-wine vinegar

 

Season beef with salt and pepper. In a large Dutch oven, heat oil over high. Working in batches, add beef and cook until browned, about 6 minutes. Add onion and season with salt and pepper. Cook until onion begins to soften (reducing heat if necessary), about 5 minutes. Stir in flour, and cook 1 to 2 minutes. Add broth and the water, stirring and scraping up browned bits with a wooden spoon. Bring to a boil; then reduce to a simmer and cook until beef is tender, about 25 minutes. Add carrots and potatoes; cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes. Season with salt and pepper. Stir in parsley and vinegar just before serving.

 

Polish Split Pea Soup {GROCHÓWKA}

Polish Split Pea Soup {GROCHÓWKA}

Polish Split Pea Soup {GROCHÓWKA}

2 C. / 16 oz / 454 g of yellow split peas

8 C. / 2 liters of vegetable (or chicken) broth

A small piece (about 6-7 oz / 200 g) of smoked meat of choice (smoked turkey wing, or a leftover piece of ham, a couple smoked ribs or home-smoked bacon)

3 small carrots

6 small/medium potatoes

2 tbs of butter

1/2 of a medium onion, chopped

Salt

1 tbs of dried marjoram

 

Wash peas and take out any impurities. Place in pot with broth and smoked meat (add salt to taste, if broth isn’t salty). Bring to boil and simmer on low for 35 min.  In the mean time, peel and slice carrots, peel and cube potatoes (keep in water, so they don’t brown). After 35 min add vegetables to the soup and boil for another 20 min, or until peas cook and dissolve into the soup.  When cooked add onion sautéed in butter and marjoram. Taste. Add salt, if needed.

Roasted Red Pepper Tomato Soup

Roasted Red Pepper Tomato Soup

Roasted Red Pepper Tomato Soup

2 tsp. olive oil
½ C. chopped onion
2 garlic cloves, minced
1 medium carrot, finely grated
2/3 C. roasted red peppers, chopped
1 (14-ounce) can no-salt diced tomatoes
1 (14-ounce) reduced-sodium chicken broth
1 tsp. dried basil
¼ tsp. black pepper
¾ tsp. cornstarch
1 C. fresh spinach leaves, cut into ½ inch ribbons
¼ C. crumbled reduced fat feta cheese

Heat the oil in a medium soup pot over medium heat. Add the onion and sauté 3 to 4 minutes, or until slightly softened and translucent. Add the garlic and carrot, sauté another 2 minutes, and then add the red peppers, tomatoes, broth, basil, and black pepper. Bring to a boil, reduce heat and simmer for 10 minutes. Transfer the hot soup to a blender, or use an immersion blender, and blend until smooth. Mix the cornstarch with one 1 T. of water, return the pureed soup to the pot if using a blender, and stir in the cornstarch mixture. Bring the bisque to a low simmer for 1 to 2 minutes until thickened and warm. Stir in the spinach and simmer one additional minute to wilt spinach.

Crumble feta on top of soup just before serving. Jars of roasted red peppers come in many sizes. An 8-ounce jar, drained, yields about 2/3 C.. Leftover peppers can be used in salads or layered on sandwiches for extra flavor!

 

Yield: 4 servings

Calories: 90

Fat: 3.5g

Fiber: 3g

Campfire  Hearty Chili

Campfire  Hearty Chili

Campfire  Hearty Chili

1 medium onion, diced

1 lb. ground beef, browned and drained

1 medium can chili beans with seasoning

1 can crushed tomatoes

1 can diced tomatoes

1 packet chili seasoning

 

Place a 12” Dutch oven over 10 hot coals arranged in a circle. Add 1 T. vegetable oil. Sauté diced onion until translucent. Add all remaining ingredients and stir to combine. Cover with flat lid and add 8 hot coals. Simmer for 60 minutes, adding additional hot coals as needed. Serve hot with corn bread or corn chips. Top with shredded cheese and sour cream.

 

Can also pour over individual sized frito bags.

Campfire Cowboy Beans

Campfire Cowboy Beans

Campfire Cowboy Beans

½ lb. ground beef, browned and drained

1/2 lb. bacon, sliced, browned and drained, optional

1 can pinto beans, drained and rinsed

1 can kidney beans, drained and rinsed

2 cans pork and beans

½ cup chopped onion

1 can chopped chiles

½ cup barbecue sauce

 

Arrange 8 hot coals in a circle. Place a Dutch oven with feet over hot coals. Sauté chopped onion in oven with 1 T. vegetable oil until translucent. Add remaining ingredients and cover with flat lid. Place 8-10 hot coals around perimeter of lid. Simmer for 60 minutes, stirring occasionally. Add new coals after the first 30 minutes.  Serve hot with cornbread or corn pudding.

Campfire Grandma’s Bean Soup

Campfire Grandma’s Bean Soup

Campfire Grandma’s Bean Soup

 

¼ lb. bacon, cut into ½” pieces

2 cans northern beans, rinsed and drained

1 can cannellini beans, rinsed and drained

1 can chicken broth

¼ cup ketchup

½ tsp. sea salt

¼ tsp. ground black pepper

Arrange 8 hot coals in a circle. Place a 12″ Dutch oven with feet over hot coals. Saute chopped bacon until lightly browned. Remove bacon and set aside. Add 1 can northern beans and the cannellini beans to Dutch oven. Pour in chicken broth. Add salt and pepper and let simmer for 20 minutes. In the meantime, mash remaining northern beans with a fork and add to Dutch oven. Add ketchup and simmer additional 20 minutes.

Beef & Veggie Low Calorie Soup

Beef & Veggie Low Calorie Soup

Beef & Veggie Low Calorie Soup

½ lb. 4% fat Ground Beef

2 cloves garlic, minced

1 box low sodium Beef Broth

1 T. Worcestershire Sauce

2 bunches Scallions, chopped

3 Stalks Celery, diced

1 can Green Beans, undrained

1 can Black Beans, drained and rinsed

1 can Stewed Tomatoes, undrained

Cayenne Pepper, to taste

1 bunch Spinach, rough chopped

1 bunch Kale, stems removed, rough chopped

3-4 C. Water

1 T. Thyme

1 T. Rosemary

Salt & Pepper to taste

 

Cook ground beef in stew pot with no added oil, stirring occasionally and breaking up into small pieces until browned. Stir in garlic and cook just a minute or two. Add beef broth and Worcestershire and heat over medium-high. Add scallions, celery, green beans, black beans and tomatoes. Bring to a slow boil, mostly cover and allow to cook for 30-40 minutes. Stir in seasonings

 

10 servings, 125 calories per Serving

Chicken Avocado Lime Soup

Chicken Avocado Lime Soup

Chicken Avocado Lime Soup

1 tablespoon olive oil

1 cup chopped green onions

2 jalapeños, seeded and minced

2 cloves garlic, minced

4 14.5 ounce cans chicken broth

1 1/2 cups water

2-3 boneless, skinless chicken breasts

3 Roma tomatoes, diced

1/2 teaspoon cumin

1/2 teaspoon oregano

1/4 teaspoon ground coriander

Salt & Pepper, to taste

4 radishes, sliced into thin disks

1/3 cup chopped cilantro

3 tablespoons lime juice

3 medium avocados, peeled and diced

 

In a large pot, heat the olive oil over medium-high heat. Add the green onions and jalapeno and saute for 2 minutes, just until tender. Add garlic and sauté for 30 seconds more. Pour in the chicken broth and water, then add the chicken breasts, tomatoes, cumin, oregano, and coriander, and salt and pepper, to taste. Bring to a boil, then reduce heat to medium and cover with a lid. Allow the soup to simmer for 10-15 minutes, or until the chicken breasts are cooked through. Remove the chicken and turn the heat down to medium-low. Add the radishes. When the chicken is cool enough to handle (about 5 minutes) shred with two forks or put it in the bowl of a KitchenAid mixer and use the beater to shred it quickly (such a great kitchen trick that I use whenever I need to shred meat!). Add the shredded chicken back into the soup, along with the lime juice and chopped cilantro. Add the avocados just before serving the soup, or put about 1/2 cup of chopped avocado into each serving bowl before ladling soup over the top. You can also add crushed tortilla chips, sour cream, or shredded cheese, if you desire.

 

Yield: 4 servings

Calories: 122

Fat: 5g

Fiber: 1g

Fast-Fix French Onion Soup

Fast-Fix French Onion Soup

Fast-Fix French Onion Soup

6 C. thinly sliced onions, about 2 large

Pinch Salt

½ tsp. dried Thyme

1 tsp. Brown Sugar

1 14.5oz. can Beef Broth, reduced sodium

1 14.5oz. can Chicken Broth, reduced sodium

2 tsp. Worcestershire

3 T. Sherry

2 thin slices Swiss Cheese

2 slices Sourdough Bread

 

Place the onions in a microwave-safe bowl and cover with plastic wrap. Cook on high for 5 minutes. Spray a medium soup pot with cooking spray and place over medium-high heat. Add onions and salt, cover, and cook for 10 minutes, stirring occasionally. Add thyme, brown sugar, and 2 T. broth, and stir well. Cook for 10 more minutes, or until onions are soft and well caramelized, stirring occasionally, and adding an additional T. or two of broth, if needed, to keep the onions from sticking. Add remaining broth, Worcestershire and sherry, cover, and simmer on low for 15 minutes. To serve, cut slices of bread and cheese in half. Turn on the broiler, place bread on a baking sheet, and lightly toast both sides. Top each piece with a slice of cheese and broil until cheese is melted. Ladle 1 generous C. of soup each into 4 bowls or crocks, and top with a piece of cheese toast.

 

Yield: 4 servings

Calories: 150

Fat: 3g

Fiber: 3g

Easy Skinny Turkey Taco Soup

Easy Skinny Turkey Taco Soup

Easy Skinny Turkey Taco Soup

1 tsp. canola oil
1 medium onion, chopped
2 stalks celery, chopped
1 pound lean ground turkey
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can reduced-sodium chicken broth
1 (1.5-ounce) package reduced-sodium taco seasoning mix
1 C. frozen corn

 

SLOW COOKER INSTRUCTIONS Heat the oil in a large non-stick skillet over medium high heat. Add the onion and celery and sauté for 2 minutes. Add the turkey, and cook, breaking up the meat, for 3 to 4 minutes, or until the pink is gone. Transfer to a 4- to 6-quart slow cooker, and add 1 C. water and remaining ingredients . Cook for 3 to 4 hours on high or 5 to 6 hours on low.

STOVETOP INSTRUCTIONS Heat the oil in a large non-stick skillet over medium high heat. Add the celery and cook the onion and cook for 5 minutes or until translucent and starting to soften. Add the turkey, and cook, breaking up the meat, until it is most browned. Add 1 C. of water and remaining ingredients. Stir and simmer on low for 30 minutes.

 

Yield: 6 servings (1 ½ C. each)

Calories: 235

Fat: 5g

Fiber: 6g

Thai Crab Coconut Soup

Thai Crab Coconut Soup

Thai Crab Coconut Soup

 

1 oz. onion, peeled and minced

1 oz. ginger, peeled and minced

1 oz. garlic, peeled and minced

2 oz. lemongrass, crushed and minced

1 large T. red curry paste

1 red onion, peeled and thinly sliced

1 large russet potato, peeled and large diced

½ gallon chicken broth, low sodium

12 oz. coconut milk, lite variety

1 lb. fresh Dungeness crab claws

1 oz. cilantro, chopped

 

In a large soup pot add minced onions, ginger, garlic, lemongrass and curry paste. Heat these spices over medium heat until lightly golden in color. Add sliced onions, potatoes, chicken broth and coconut milk. Bring to a boil and turn down to a simmer. Cook for 30 minutes or until initial soup volume has reduced by half. Add the crab and cilantro. Serve and enjoy.

Beefy Tomato Soup

Beefy Tomato Soup

Beefy Tomato Soup

¾ lb. ground beef

2 tablespoons olive oil

1 onion, chopped

3 cloves of garlic, minced

2 teaspoons salt

¼ teaspoon ground black pepper

1 teaspoon oregano

1 (23.5) oz jar Spaghetti Sauce or Crushed Tomatoes (add seasonings)

4 cups of chicken stock

½ cup of cream cheese, at room temperature

1½ cups elbow macaroni or short-tubed pasta

¼ cup fresh chopped basil, divided

In a large pot heat the olive oil over medium heat. Add the onion and garlic to the pot and cook for 3-4 minutes, stirring, until the onion softens. Add the ground beef to the onions, breaking up with a spoon and cook until no longer pink. Next add the salt, pepper and oregano to the beef and stir to combine. Now you can pour in the chicken stock and the pasta sauce, scraping the bottom of the pot as you stir. Bring the soup to a simmer and cook for 10 minutes. Whisk in the cream cheese until it’s all mixed in and then add ½ of the fresh basil.

Pour in the pasta, stir and let cook for another 10 minutes with the lid on. Spoon into bowls and garnish with the leftover basil.

Sorrel Soup with Torn Croutons

Sorrel Soup with Torn Croutons

Sorrel Soup with Torn Croutons

2 T. unsalted butter

2 yellow onions, chopped

9 oz. young, tender sorrel leaves, stems removed

1 1/4 lb. red new potatoes, peeled and thinly sliced

2 cups chicken or vegetable stock, or canned broth

4 cups water

1/2 cup heavy cream

Salt and freshly ground pepper, to taste

Torn Croutons

To make the soup, in a soup pot over medium heat, melt the butter. Add the onions and sauté, stirring, until soft, about 10 minutes. Add the sorrel and cook, stirring, until wilted, about 2 minutes. Increase the heat to high, add the potatoes, stock and water and bring to a boil. Reduce the heat to medium-low, cover and simmer until the potatoes are soft, 15 to 20 minutes. Remove from the heat and let cool slightly.  Using a blender and working in batches, puree the soup on high speed until smooth, 3 to 4 minutes per batch. Strain the puree through a fine-mesh sieve into a clean saucepan. Stir in the cream, mixing well. Season with salt and pepper.  Place the saucepan over medium heat and reheat the soup to serving temperature. Ladle into warmed bowls, garnish with the croutons and serve immediately.

Sopa Castellana or Sopa de Ajo con Huevos (Castilian Soup)

Sopa Castellana or Sopa de Ajo con Huevos (Castilian Soup)

Sopa Castellana or Sopa de Ajo con Huevos (Castilian Soup)

1/2 C. olive oil

2 ½ oz day old bread, sliced in 1 ½ cubes (Hogaza or whole grain bread)

3 cloves garlic

1 1/2 ounces Spanish serrano ham or prosciutto, diced

½ T. onion, chopped

½ tsp Spanish paprika

3 ¼ C. of chicken stock, boiling hot

1 T. Tomato Paste

1 sprig fresh parsley, chopped

3 eggs

Salt

 

Preheat oven to 350º. Heat oil in a skillet over medium heat and add bread cubes when hot.

Fry until golden brown. Drain on paper towels. Remove all but 2 T. of oil and fry garlic, chopped until golden but not too crunchy; remove and reserve, leaving oil in the pan.  Add the ham to the pan and fry a bit until crunchy edges.  Now add the onions and cook on medium low stirring occasionally until the onions are soft. Crush fried garlic in mortar with paprika. Place the fried bread in an oven proof casserole pan that can be used on the stove and pour onion mixture over the top. Pour in the boiling chicken stock.  Stir in tomato paste, add parsley and the garlic, season with salt, and stir well. Bring to a boil and then lower heat and simmer for 5 minutes. Transfer the casserole to the oven and bake for 7 minutes until a crust forms. Remove from the oven and crack 3 eggs onto crust. Return to the oven and bake until the whites are just set. Serve immediately.

Bourbon Squash Soup with Parmesan Frico

Bourbon Squash Soup with Parmesan Frico

Bourbon Squash Soup with Parmesan Frico

2 tsp. extra-virgin olive oil, plus more for brushing
1 acorn or butternut squash, halved and seeded
Kosher salt and freshly ground black pepper
1 med. yellow onion, chopped
2 celery ribs, chopped
2 med. carrots, chopped
1/2 hot red chile, seeded and chopped
2 garlic cloves, chopped
2 tsp. fresh thyme or 1 tsp. dried
1/4 C. bourbon whiskey
4 C. chicken stock, preferably homemade, or low-sodium store-bought

Frico:
1 C. freshly grated Parmesan cheese
2 tsp. all-purpose flour
2 T. pepitas (shelled pumpkin seeds) – I couldn’t find these and therefore left them out.
1 tsp. finely chopped rosemary or thyme leaves (optional) – I left out
A grind of black pepper (optional) – included
1/4 tsp. cayenne (optional) – included

Make the soup: Preheat the oven to 375. Brush olive oil on the cut sides of the squash and season with salt. Put the squash cut side down on a baking sheet, cover with foil, and roast for one hour, until tender. Remove from oven, turn the squash over, and let cool. Scoop the squash out of the rind and set aside the flesh. Lower the oven temperature to 350. In a large Dutch oven or stockpot over medium heat, warm the olive oil, then add the onion, celery, and carrots, and cook until soft, 8 minutes. Add the chile, garlic, and thyme, and cook until fragrant, 1 minute. Then, add the squash, whiskey, stock, 1 tsp. salt, and 1/2 tsp. pepper, and bring to a boil. Reduce the heat and simmer until slightly thickened, 20 minutes. Meanwhile, make the frico: Mix together in a small bowl the Parmesan, flour, pepitas, and any of the optional add-ins. On a baking sheet lined with parchment paper, make 1-T. piles of the mixture with a couple inches between each, and spread them out into ovals about 4 inches long and 2 wide. Bake in the oven until golden brown, 6 to 8 minutes. Let them cool on the baking sheet. If you have time, first allow the soup to cool, and then puree in batches or with an immersion blender; reheat before serving. If not, be aware that hot liquids can explode out of food processors and blenders; hold on to the lid with a kitchen towel and proceed carefully. Season to taste with salt and pepper. Tuck a frico into each bowl of hot soup, and serve.

Butternut Squash Soup with Walnut-Whiskey Butter

Butternut Squash Soup with Walnut-Whiskey Butter

Butternut Squash Soup with Walnut-Whiskey Butter

8 tsp. (1 stick) unsalted butter
1 yellow onion, peeled and diced
2 leeks, washed and thinly sliced
2 quarts (8 C.) low-sodium chicken broth
4 pounds butternut squash, peeled, seeded and cut into 1-inch cubes (from about 2 large squash)
3/4 to 1 C. heavy (whipping) cream
Salt
Freshly ground black pepper

4 tsp. (1/2 stick) salted butter
1 scallion, chopped
1 oz. whiskey or bourbon
1/4 C. walnuts or pecans, lightly toasted and ground

For the soup: In a heavy-bottomed 8-quart casserole, melt the butter over medium heat. Add the onions and leeks and gently stew them, covered, until translucent, stirring occasionally. Add the chicken stock. Bring the stock and onions to a boil and then add the squash. Reduce the heat and simmer until the squash is just tender but cooked through. Remove from the heat. Using a slotted spoon, transfer batches of the squash to a blender or food processor and puree until completely smooth. Repeat until all the squash is pureed. Add just enough of the cooking liquid to process easily. Pour the pureed squash back into the cooking liquid and add the cream, and then salt and pepper to taste. If the soup is too thick, thin it with more of the cream and correct the seasoning. For the nut butter: Combine the 4 tsp. butter, scallion, whiskey and ground walnuts or pecans in a blender or food processor and pulse until well mixed. To serve, place a dollop of nut butter in a serving bowl and ladle the soup over it.

Yield: 8 servings
Calories: 433
Fat: 32g
Fiber: 5g

 

Creamy Spiced Cauliflower Soup

Creamy Spiced Cauliflower Soup

Creamy Spiced Cauliflower Soup

1 T. olive or coconut oil
2 medium yellow onions, diced
1 bay leaf
1 1/4 tsp. ground cumin
1 tsp. kosher salt
1 tsp. ground turmeric
1/2 tsp. ground coriander
1/8 tsp. ground cardamom
dash of ground black pepper
sprinkling of crushed red pepper flakes
4 garlic cloves, minced

4 1/2 C. vegetable broth
1 large head of cauliflower, roughly chopped to the same size

1 C. canned coconut milk
fresh dill

In a large soup pot, heat the oil over medium-low. Add all the aromatic ingredients, except for the garlic. Sauté, stirring occasionally until the onions become translucent, about 10 minutes. Then, add the garlic and sauté another few minutes. Add the broth and cauliflower and bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender. Remove from heat and transfer carefully to a blender. Blend on high (allowing steam to vent) for a few minutes, until silky and smooth. Return to pot. (Can use immersion blender) Stir in coconut milk, garnish with dill to serve.

Vine Ripe Tomato Bisque with Curried Oysters and Roasted Garlic Basil Croutons

Vine Ripe Tomato Bisque with Curried Oysters and Roasted Garlic Basil Croutons

Vine Ripe Tomato Bisque with Curried Oysters and Roasted Garlic Basil Croutons

1 head garlic
3 large vine ripe tomatoes, cored and cut into large wedges
½ onion, peeled and thinly sliced
4 cloves garlic, peeled and thinly sliced
1 tsp. extra virgin olive oil
¼ C. nonfat milk
cracked black pepper to taste
12 large oysters
1 T. curry powder
1 sprig basil, chopped
¼ loaf sourdough baguette, sliced

Roasted Garlic Croutons: Take the head of garlic and smash and press together, forcing the cloves to break apart from the head. Now heat a sauté pan and add garlic cloves with peels on. Bake it in the oven at 400 degrees for 15 to 20 minutes or until garlic cloves are golden brown, soft and tender. Mkae sure you shake pan two or three times during this time. Allow to cool off for a few minutes. Remove clove from peel by popping it out. Squeeze cloves with your fingers one by one. Now chop these cloves into a fine paste. Bisque: Heat a medium size, low-rimmed soup pot. Add oil, garlic and onions and sweat over low to medium heat until clear. Add tomato wedges and bring to a boil. Turn down to a simmer and cook for approximately ½ hour or until tomato flesh is fully broken down and soft. Puree with a hand blender until very smooth. Strain through a medium hole strainer, add milk and cracked pepper. Keep hot and set aside. At this time, bake garlic croutons in the oven at 400 degrees until golden brown and crispy. Spread garlic paste onto the sliced bread and top with chopped basil. Set aside. Oysters: Season oysters with curry powder making sure to distribute evenly. Heat a nonstick pan and sear oysters until golden brown on all sides. Pour hot tomato bisque into warm bowls. Top with garlic croutons and place curried oysters on top of croutons. Enjoy.

Yield: 4 servings
Calories: 204
Fat: 5.6g
Fiber:

Thai Crab Coconut Soup

Thai Crab Coconut Soup

Thai Crab Coconut Soup

1 oz. onion, peeled and minced
1 oz. ginger, peeled and minced
1 oz. garlic, peeled and minced
2 oz. lemongrass, crushed and minced
1 large T. red curry paste
1 red onion, peeled and thinly sliced
1 large russet potato, peeled and large diced
½ gallon chicken broth, low sodium
12 oz. coconut milk, lite variety
1 lb. fresh Dungeness crab claws
1 oz. cilantro, chopped

In a large soup pot add minced onions, ginger, garlic, lemongrass and curry paste. Heat these spices over medium heat until lightly golden in color. Add sliced onions, potatoes, chicken broth and coconut milk. Bring to a boil and turn down to a simmer. Cook for 30 minutes or until initial soup volume has reduced by half. Add the crab and cilantro. Serve and enjoy.

Fresh Cream of Whatever Soup

Fresh Cream of Whatever Soup

Fresh Cream of Whatever Soup

1 tsp. finely chopped onion
2 T. butter
2-3 T. flour
1 tsp. salt
1/4 tsp. pepper
1 C. diced chicken, diced sautéed celery, sliced sautéed mushrooms, etc.
3 C. chicken stock
1 C. milk or cream

Sauté the onion in butter till transparent. Blend in the flour, salt and pepper. Stir over medium heat until smooth and bubbly. Then stir in the chicken (or other ingredient). Bring to a boil for a minute, stirring constantly. Remove from heat. Gradually stir in the chicken stock and then the milk or cream. Heat to serving temperature.

Super Light Roasted Red Pepper Soup

Super Light Roasted Red Pepper Soup

Super Light Roasted Red Pepper Soup

8 red bell peppers (about 2 3/4 pounds)
5 black peppercorns
3 thyme sprigs
1 bay leaf
2 teaspoons olive oil
2 cups diced onion (about 1 large)
1 tablespoon minced fresh garlic
4 cups fat-free, less-sodium chicken broth
3 tablespoons white wine vinegar
1/4 teaspoon hot pepper sauce (such as Tabasco)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives

Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and chop. Place peppercorns, thyme, and bay leaf on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook 15 minutes or until onion is lightly browned, stirring occasionally. Add bell peppers, cheesecloth bag, broth, vinegar, and hot pepper sauce to pan. Increase heat to medium-high, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove and discard cheesecloth bag; stir in salt and black pepper. Place half of bell pepper mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to prevent splatters). Blend until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining soup. Sprinkle with chives.

Yield: 6 servings
Calories: 99
Fat: 2.4g
Fiber: 1.4g

Green Goddess 50 Calorie Soup

Green Goddess 50 Calorie Soup

Green Goddess 50 Calorie Soup

1 onion, peeled and finely diced
600mls vegetable stock
1 tsp. Anchovy Paste
4 spring onions, trimmed and chopped
450g to 500g assorted green lettuce & salad leaves (such as Batavia lettuce, Iceberg Lettuce, Watercress, Rocket, Spinach and Nettles)
¼ C. chopped Tarragon
small bunch of mint (chopped, about 2 to 2 tablespoons, some left for a garnish)
2 teaspoons cornflour (mixed with a little milk)
200ml skimmed milk (0% fat)
salt and pepper (to taste)
Lemon Juice

Pour the stock into a large saucepan that has a lid and dissolve anchovy paste into liquid; add the chopped onion and spring onions. Simmer with the lid on for 10 minutes, or until the onions are soft. Add the lettuce and green leaves, replace the lid and simmer for a further 15 to 20 minutes, or until the leaves have cooked down and are soft. Add the chopped tarragon and mint and cook for a further 1 to 2 minutes. Transfer the soup to a blender or using a hand-held immersion blender, liquidize the soup until it is smooth. Pour the soup back into the saucepan. Add the corn flour and milk paste to the rest of the milk and then add it to the soup. Bring the soup to the boil and then turn down the heat, making sure you stir it continually until the soup has thickened. Season to taste with salt and pepper. Serve in warmed soup bowls and scatter some chopped mint over the top of the soup as a garnish

Asian Flavors Low Calorie Soup

Asian Flavors Low Calorie Soup

Asian Flavors Low Calorie Soup

32oz. Chicken or Vegetable Broth
1 whole Garlic Clove
1 small knob of ginger

3 x celery sticks finely chopped
grated fresh ginger
1 finely chopped chile Red, Green and yellow pepper finely chopped
Finely sliced mushrooms
Handful of Beansprouts
Handful of Spinach and / or coriander
Chopped spring onions (keep some back to add to serve)
Dash of lime juice
Dash of Fish Sauce
Dash of Soy Sauce

Simmer broth with whole garlic and ginger knob while preparing the remaining ingredients. Remove garlic and ginger once all other mise en place is complete. Add celery, grated ginger and finely sliced chile. Bring to a slow boil and cook until celery is beginning to soften. Add bell pepper, mushrooms, bean sprouts, spinach and cilantro, green onion white and some green (reserve some green for garnish) and continue to cook until heated through, but vegetables still have some crunch. Season with fish sauce, soy sauce and lime. Taste and adjust seasoning. Serve garnished with green onion tops (and a few cilantro leaves, if desired).

Mushroom Soup without Cream

Mushroom Soup without Cream

Mushroom Soup without Cream

2 tablespoons butter
1 cup peeled and sliced carrots
1 cup sliced onions
1 cup sliced leeks (optional)
1/2 cup sliced celery
1 teaspoon fresh thyme leaves
2 pounds sliced fresh brown or white mushrooms
6 cups chicken stock
salt and pepper to taste
1/2 cup chopped green onion

Melt the butter in a stock pot over medium heat. Add carrots, onions, leeks, and celery. Cook and stir until tender, but not browned, about 10 minutes. Stir in thyme and mushrooms, and continue cooking until mushrooms are soft, about 5 minutes. Pour chicken stock into the pot, and season with salt and pepper. Cover, and simmer over low heat for 30 minutes. Ladle into bowls, and serve with green onions sprinkled on the top.

Lemon + Egg Soup with Rice & Dandelion Greens

Lemon + Egg Soup with Rice & Dandelion Greens

Bring 8 C. (2 quarts) vegetable broth to a boil in a Dutch oven or other large pot. Add 1 1/4 C. white long-grain rice and simmer until tender, about 15 minutes. Meanwhile, in a medium bowl, toss 1 bunch dandelion greens, stems trimmed and leaves roughly torn, with the finely grated zest of 1 lemon, 2 tsp. fresh lemon juice, 2 tsp. olive oil, and salt and pepper until coated; set aside. When the rice is tender, whisk together 4 large eggs and ¼ C. fresh lemon juice in a small bowl. While whisking the eggs, slowly add about 1/4 C. hot broth from the pot. Remove the pot from the heat and transfer the warmed egg mixture from the bowl to the pot; stir until thickened and creamy, about 1 minute. Season with salt and pepper to taste and serve topped with the reserved greens. or top with: sliced radicchio + shaved Pecorino Romano

Marha P̦rk̦lt РHungarian Beef Paprika Stew

Marha P̦rk̦lt РHungarian Beef Paprika Stew

2 tsp. vegetable oil
1 large onion, minced
1 large garlic clove, minced
1/2 medium green bell pepper, chopped
1 lb. beef stew meat
2 tsp. sweet paprika – Hungarian paprika is best
1 tsp. caraway seeds
1 large tomato, cored and chopped
Salt and black pepper to taste
1 tsp. chopped fresh parsley for garnish (optional)

In a large sauté pan, heat canola oil over medium. Add minced onion and sauté for about 8 minutes till softened. Add the garlic and green bell pepper. Continue to sauté for another 5 minutes till garlic is fragrant and bell pepper is tender-crisp. Add the beef to the pan and season lightly with salt and pepper. Cook for 5-6 more minutes, stirring twice, till meat is browned. Sprinkle paprika and caraway seeds evenly across the top of the meat. Add diced tomatoes to the pan. Pour 4-5 C. hot water into the pan, till the meat is almost covered. Stir and bring to a boil. Reduce heat to a simmer and cover to pan. Let the mixture simmer slowly for about 90-100 minutes, replenishing the water as needed to keep it from getting dry. The stew is ready when the meat is fork tender and the sauce is thick. Season with additional salt and pepper to taste before serving, if desired. Serve over spaetzle, potatoes, rice or noodles. It would also be great over quinoa.

Clam Pan Roast with Fennel & Sausage

Clam Pan Roast with Fennel & Sausage

Many of the seafood stews of the world— bouillabaisse, cioppino, and caldeirada de peixe (from Portugal), among others— share a common ingredient: fennel, which lends an anise- like taste. Essentially a creamy stew, the shellfish pan roast is most famously made with oysters, but clams are also traditional and often appear in combination with sausage; we include two types, sweet Italian and kielbasa. Pernod and tarragon add more anise flavor.

1 clove garlic, minced
1 pound sweet Italian sausage, casings removed
1/4 pound kielbasa, cut into 1/2 -inch cubes
12 small red potatoes, halved
3 small fennel bulbs, trimmed and cut into 1/4 -inch slices
1 small leek, cut into 1/4 -inch rounds and rinsed well
1/4 C. Pernod or other anise-flavored liqueur
1 1/2 C. bottled unsalted clam juice
Kosher salt and freshly ground pepper
2 1/2 pounds littleneck clams, scrubbed
2 large tomatoes, each cut into 8 wedges
1/4 C. fresh tarragon leaves

Cook garlic and Italian sausage in a deep straight- sided skillet or Dutch oven over medium, stirring and breaking up meat with a spoon, until sausage is no longer pink, about 5 minutes; transfer to a bowl with a slotted spoon. Drain all but 1 T. fat from skillet. Cook kielbasa, stirring occasionally, until crisp, 8 to 10 minutes. Add to bowl. Arrange potatoes in skillet, cut-side down; cook until golden brown, 5 to 7 minutes. Flip potatoes; cook until just
tender, about 5 minutes more. Scatter fennel over potatoes. Cook, stirring frequently, until
fennel is tender, about 10 minutes. Add leek, Pernod, and clam juice. Season with salt and pepper. Cook, stirring occasionally, until leek is tender, about 5 minutes. Return sausage mixture to pan; stir to combine. Add clams, cover, and cook 5 minutes. Add tomatoes; cook,
covered, until clams open, about 8 minutes. Discard any unopened clams and remove pan from heat. Stir in tarragon and serve.

Salmon Teriyaki Miso Soup with Udon and Spinach

Salmon Teriyaki Miso Soup with Udon and Spinach

2 clumps of udon noodles
4 C. of dashi
6 shiitake mushrooms (sliced, I used 2 dried soaked in water for 20 minutes)
2 T. white miso
1 C. teriyaki salmon (cooked and flaked)
2 handfuls spinach
2 green onions (chopped)

Bring the dashi and mushrooms to a boil and simmer for a few minutes and turn off the heat. Add the udon noodles and cook as directed (frozen noodles only need ~7 minutes in boiling water). Mix the miso into a ladle full of the dashi and then pour it back into the dashi. Divide the salmon and spinach between 4 bowls and pour the noodles and broth in. Garnish with the green onions.

Pantry Friendly Black Bean Soup with Sherry

Pantry Friendly Black Bean Soup with Sherry

1 T. EVOO
2 cloves Garlic, minced
1 small Onion, diced
½ tsp. each ground Cumin and dried Oregano
4oz. can chopped Mild Green Chiles, drained
2 15.5oz. can Black Beans, drained and rinsed
14.5oz. can Diced Tomatoes, drained
4 C. Vegetable Broth or Water
¼ tsp. Celery Salt
Pepper
2 T. Dry Sherry

Heat oil in pot over medium heat. Add garlic and onion and cook 30 seconds, or until fragrant. Stir in spices, then add green chiles, beans and tomatoes. Add broth and season with celery salt and pepper to taste. Simmer 15 minutes to heat through. Just before serving, stir in sherry. If you do not have fresh garlic and onion available, you can use dehydrated versions. Instead of starting in oil, place 1 cup of your broth or water into your pan and add the dried garlic and onion to the broth and heat over medium low until the aromatics rehydrate and start to soften, then proceed with recipe.

Pantry Friendly Pretty Good Gumbo

Pantry Friendly Pretty Good Gumbo

1 T. EVOO
2 cloves Garlic, minced
14.5oz. can diced Tomatoes, drained
5 oz. jar Roasted Red Peppers, diced
1 T. dehydrated minced Onion
6 C. Vegetable Broth or Water
15.5oz. can Kidney beans, drained and rinsed
½ C. Quick Cooking Rice
14oz. can Okra, drained and sliced (optional)
1 tsp. dried Thyme
1 tsp. Filé Powder
¼ tsp. Celery Salt
Salt & Pepper
1 tsp. Tabasco

Heat oil in large pot over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, peppers, onions and broth. Bring to a boil, then reduce heat to low and add beans, rice, okra, thyme, Filé powder, celery salt and salt and pepper to taste. Simmer, stirring occasionally, until rice is tender and soup is hot, about 5-10 minutes. Add tabasco and taste to adjust seasonings; serve.