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Category: Soups & Stews

Bobby’s Goulash

Bobby’s Goulash

Frame 325

2 T. EVOO
3 pounds ground beef
2 large onions, finely chopped (about 2 cups)
2 14.5oz cans diced tomatoes
1 29oz can tomato sauce
3 T. soy sauce
2 tsp. dried basil
2 tsp. dried oregano
3 cloves garlic, minced
1 tsp. garlic powder
3/4 tsp. salt
3/4 tsp. freshly ground black pepper
2 C. uncooked elbow macaroni

In a large dutch oven, heat the oil over medium-high heat. Brown the meat in the oil about 10 minutes, breaking meat up with a fork as it cooks. Add the onion; cook and stir for 5 minutes.
Add the remaining ingredients except the macaroni. Reduce heat; simmer, covered, for 20 minutes. Stir in the macaroni; simmer, covered, for 20 minutes. Let the goulash stand for 20 minutes before serving.

Pasta e Fagioli with Sausage Dumplings

Pasta e Fagioli with Sausage Dumplings

2 tablespoons EVOO 3042PastaSausage6_320_final
4 thin slices pancetta, chopped
1 medium onion, chopped
1 carrot, peeled and chopped
2 stalks celery, chopped
1 bay leaf
3 cloves garlic, finely chopped or grated
Salt and ground black pepper
3 tablespoons tomato paste
4 cups chicken stock
2 cups water
1 15-ounce can cannellini beans, drained (I used garbanzo beans)
3/4 pound ground pork
1 egg
1/4 cup (a handful) breadcrumbs
1/4 cup (a handful) grated Parmigiano Reggiano cheese, plus more for serving
1 teaspoon fennel seeds
1 cup ditalini-shaped pasta (I used small shells)
1 loaf crusty bread

Place a large saucepot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the pancetta to the pan and cook until crispy, 3-4 minutes. Add the onion, carrot, celery, bay leaf and garlic to the pan with some salt and pepper, and cook until the veggies are tender, 5-6 minutes. Add the tomato paste to the pan and cook until aromatic and brick red in color, about 30 seconds. Add the chicken stock, water and beans to the pot, and bring the liquids up to a bubble. While the soup is heating up, combine the pork, egg, breadcrumbs, cheese, fennel seeds, salt and pepper in a large mixing bowl. Mix everything well with your hands to combine. When liquids are at a bubble, reduce the heat to medium and form the meat into 1-inch balls, dropping them into the soup as you go. Simmer the dumplings until cooked through, about 8 minutes. Turn the heat back up to medium-high, add the pasta and cook to al dente according to package directions. Serve the soup with some crusty bread alongside and more grated Parm at the table.

Creamy Wild Rice Soup

Creamy Wild Rice Soup

1 ounce dried mushrooms, any variety
6 cups chicken broth
3 tablespoons extra-virgin olive oil
6 carrots, coarsely chopped
1 onion, coarsely chopped
2 tablespoons chopped fresh sage
Salt and pepper
One 6-ounce box long-grain and wild rice mix
3/4 pound white mushrooms, sliced
1 skinless, boneless chicken breast (about 4 ounces)
1/2 cup heavy cream

Using a food processor, soak the dried mushrooms in 1 cup chicken broth for 10 minutes. Process until coarsely chopped, about 20 seconds.2. In a large pot, heat the olive oil over medium-high heat. Add the carrots, onion and sage and cook, stirring, until crisp-tender, about 5 minutes. Add the rehydrated mushroom mixture and cook, stirring, for 1 minute; season with salt and pepper. Stir in the remaining 5 cups broth, the rice mix and the sliced mushrooms and bring to a boil. Add the chicken breast, lower the heat and simmer, stirring occasionally, until the rice is tender and the chicken breast is cooked through, about 25 minutes. Transfer the chicken to a plate and shred; return to the pot. Stir in the heavy cream; season with salt and pepper and simmer for about 5 minutes.

Tomato Basil Parmesan Soup

Tomato Basil Parmesan Soup

Tomato-Basil-Parmesan-Soup-32 tablespoons olive oil

4 stalks celery

4 medium carrots

½ large onion

3 cloves garlic, peeled

1 tablespoon dried basil or 1/4 cup fresh basil, chopped

1 tsp. dried oregano or 1 tablespoon fresh oregano

1 bay leaf

2 (14.5 oz.) cans fire roasted diced tomatoes with juice

4 cups chicken stock

4 tablespoons butter

¼ cup flour

2 cups half and half, heavy cream or milk (or a combination)

1 cup grated Parmesan cheese

1 tsp. salt

1/2 tsp. black pepper

Freshly grated Parmesan cheese (optional)

 

Add celery, carrots, onion and garlic to a food processor and pulse until finely minced (or mince by hand). Heat oil in a 4 qt. soup pot. Add minced vegetables and sauté for 5 minutes. Add basil, oregano, bay leaf, tomatoes, and chicken broth. Bring to a boil then reduce heat and simmer for 15 minutes or until carrots are tender. While soup simmers, melt butter over low heat; add flour and cook, stirring constantly for 5 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups of hot soup and stir until smooth. Add soup/flour mixture back into soup pot. Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir in warmed half and half/cream/milk, salt and pepper. Simmer an additional 15-20 minutes on low, stirring occasionally. Remove bay leaf and serve. Garnish with freshly grated Parmesan cheese (optional).

 

Thai Red Curry Chicken

Thai Red Curry Chicken

f8ea780e5fb54e7c7ceb6aedbde6f2711 lb. boneless skinless chicken breast, cut into bite-sized chunks
1 T. coconut oil
3 cups coconut milk, light or regular
1 1/2 cups water
3 T. red curry paste
2 baby bok choy, chopped
1 red bell pepper, thinly sliced
1″ knob ginger, grated
1 cup chopped snow peas
2 sweet potatoes, peeled and sliced into 1/4″ thick pieces
1 1/2 tsp. sugar
2 tsp. fish sauce
Juice of 1 lime
1 tsp. salt
Cooked rice or quinoa for serving

Heat the coconut oil in a large heavy-bottomed pot over medium high heat. When hot, add the ginger and sauté until fragrant — 2 minutes. Add the chicken and sear until not quite cooked through. Then, add the curry paste. Mix the ginger, chicken and curry paste together and continue to sauté over high heat for another two minutes. Pour in the coconut milk and water, then add the bok choy, bell pepper, chopped snow peas and sweet potatoes. Bring curry to a boil, then reduce heat and simmer. Stir in the fish sauce, salt, lime juice and sugar. Continue simmering over medium/low heat until veggies are soft. This will take about 10 minutes. Serve curry over rice or quinoa.

Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

7faa462db8db009c30f0185c8cc50ee63/4 cup uncooked wild rice blend*
1 cup chopped yellow onion (from about 1 small onion)
1 cup diced carrots (from 2 medium)
1 cup diced celery (from 2 – 3 stalks)
7 T. butter, diced, divided
1 clove garlic, minced
4 1/2 cups low-sodium chicken broth (measured from 3 14.5 oz cans)
1/4 tsp of each dried thyme, marjoram, sage and rosemary
Salt and ground black pepper, to taste
1 lb. boneless skinless chicken breasts halves
1/2 cup flour
1 1/2 cups milk
1/2 cup heavy cream
1 tsp lemon zest

Prepare rice according to directions listed on package. Halfway through the rice cooking, in a separate large pot, melt 1 T. butter over medium heat. Add onion, carrots and celery and sauté until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sautéing. Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil. Cover pot with lid and allow mixture to boil 12 – 15 minutes, or until chicken is cooked through (rotating chicken to opposite side once during cooking for thicker chicken breasts – if they don’t fully immerse in broth). Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Meanwhile reduce heat to low and add cooked rice. Add shredded chicken to soup. In a separate medium saucepan (I just rinsed and wiped out the rice pan), melt remaining 6 T. butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened (at this point, you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally. You can also add what’s left in the remaining can of chicken broth). Stir in heavy cream and lemon zest and serve warm.

*I used Lundberg Wild Blend Rice which I recommend for this recipe if you can find it.

French Beef Stew

French Beef Stew

20910281 1/2 pounds cubed beef stew meat
1/4 C. all-purpose flour
2 T. vegetable oil
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (14 ounce) can beef broth
4 carrots, chopped
2 potatoes, peeled and chopped
3/4 tsp. dried thyme
2 T. Dijon-style prepared mustard
Salt and pepper to taste

Combine meat and flour in a large plastic food storage bag and toss to coat evenly. In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired. Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender. Blend in mustard and serve.

Beef & Beer Stew

Beef & Beer Stew

7870788790_f99f2e006a_o5lb beef brisket, cut into 2″ cubes
Salt and pepper
1 stick butter
4lb onions, sliced
6 T. flour
1 12oz bottle dark beer
3 C. beef broth
3lb yellow potatoes, such as Yukon gold, peeled
1 C. milk

Preheat oven to 325. Season the brisket with salt and pepper. In a large, heavy skillet, melt 1 teaspoon butter over medium-high heat. Working in batches, add the brisket and cook 8 minutes; transfer to a large Dutch oven and reserve the skillet. Add 2 teaspoons butter to the skillet. Add one-third of the onions and cook over medium heat until softened; push to the side of the pan. Repeat with the remaining onions, then cook over medium heat, stirring, until browned, about 8 minutes more. Transfer to the Dutch oven. Add 3 tablespoons butter to the skillet, over medium heat; add the flour and cook, stirring, until the mixture is golden. Whisk in the beer, then the beef broth; bring to a boil, whisking until smooth. Pour the sauce over the meat and onions and bring to a simmer over medium heat. Cover the pot and cook in the oven for 2 hours. Remove the lid and cook until the meat is fork-tender, 30 minutes. Set aside and let rest for 30 minutes. Meanwhile, in a large pot, place the potatoes in salted water to cover; bring to a boil, then simmer for 15 minutes. Drain and return to the pot. Add the remaining 4 tablespoons butter and mash. Beat in the milk and season with salt and pepper. Serve the stew over the mashed potatoes.

Spicy Tuscan Soup

Spicy Tuscan Soup

1DSCF9280 pound Spicy Breakfast Sausage
1 whole Medium Red Onion, Diced
2 slices Bacon, Diced
3 cloves Garlic, Minced
3 whole Medium Potatoes
1 quart Warm Water
3 cubes Chicken Bouillon
¼ bunches Kale, Roughly Chopped
½ cups Heavy Cream
Salt And Pepper, to taste
Crumble sausage into a Dutch oven and heat over medium-high heat until cooked through. Drain off the grease and set the sausage aside. Add onions and bacon into the Dutch oven. Reduce heat to medium and cook until onions are clear. Add minced garlic and cook for 1 minute. Slice potatoes in half lengthwise and cut into 1/4″ slices. Add warm water, bouillon cubes and potatoes to the Dutch oven and simmer for 15 to 20 minutes until potatoes are almost done. Add remaining ingredients as well as the sausage and simmer for 5 more minutes. Let cool and serve with warm garlic breadsticks. Enjoy!

Corn Avocado Soup with Cheese Toasts

Corn Avocado Soup with Cheese Toasts

l_R1802114 cloves garlic, peeled and halved
1 jalapeno chile, seeded
4 avocados, halved and peeled
Grated peel of 1 lime and juice of 3 limes
3/4 C. cilantro leaves
salt and pepper
3 C. chicken broth
2 C. fresh corn kernels (from 2 ears) or one 10oz box of frozen corn, thawed and patted dry
1/2 baguette, sliced on an angle and toasted
4oz feta or queso fresco cheese, sliced

Using a food processor, finely chop 2 cloves garlic and the jalapeno. Add the avocados, lime peel, lime juice and 1/2 cup cilantro leaves; season to taste with salt and pepper. Process until just combined. With the machine on, slowly pour in the chicken broth until smooth. If the soup is too thick, slowly add up to 1 cup water. In a small nonstick skillet, toast the corn kernels over medium heat, stirring, until lightly browned. Season with salt and let cool. Stir 1 1/2 cups corn kernels into the soup. Preheat the broiler. Rub 1 side of each toast with the remaining 2 cloves garlic and top with a slice of cheese. Broil the toasts until the cheese is softened. Top the soup with the remaining 1/2 cup corn kernels and the remaining 1/4 cup cilantro. Serve with the toasts.

Charred Tomato Soup with Pesto and Prosciutto Stromboli

Charred Tomato Soup with Pesto and Prosciutto Stromboli

6 ripe plum tomatoes, cut in half lengthwise

1 small red onion, cut into chunks

2 T. EVOO

slat and pepper

1 tube refrigerated pizza dough

1 T flour or cornmeal

1/2 C. pesto

12 slices proscuitto di parma

4 slices provolone

2 T sesame seeds

2 t Italian seasoning

1 t crushed red pepper flakes

3 garlic cloves, chopped

1 quart chicken stock or broth

1 C. heavy cream

20 fresh basil leaves, shredded or torn

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Preheat the broiler to high. Arrange the plum tomato halves skin side down, with the onions on a rimmed cookie sheet. Drizzle EVOO on the vegetables and season with salt and pepper. Broil for about 4 minutes, flip and continue to broil for 3 minutes, or until the tomatoes and onions are slightly charred. Lower the oven setting to 400 deg. F. Dust your hands and the dough lightly with flour or cornmeal and unroll the dough out onto a work surface. Stretch out the dough, gently spreading its rectangle shape. Cut the dough into 4 equal pieces: working across the dough cut it in half and cut each half in half again. Cover each piece of dough with 2 T of pesto. Fold 3 slices of the prosciutto and 1 slice of the provolone to fit each pesto-covered piece of dough, then roll each piece on an angle from corner to corner, making a long roll that is thicker in the middle and thinner on each end. Brush the rolls with EVOO, then mix the sesame seeds, dried italian seasoning and 1/2 t red pepper flakes in a small C.. Sprinkle and pat the mixture onto the strombolies, place in the oven, and bake until evenly golden, 12 to 14 minutes. Place the tomatoes and onions in a blender or food processor, and puree until somewhat smooth. Preheat a soup pot over medium high heat, add the 2 T of EVOO, add the garlic and the remaining 1/2 t of red pepper flakes.  sauté the garlic for a minute, then add the pureed veggies and the chicken stock. When the soup comes to a bubble, add the cream, then season with salt and pepper. Simmer the soup for 8 to 10 minutes. When ready to serve, turn off the soup and stir in the basil. Adjust the salt and pepper. Serve the soup alongside the pesto and prosciutto stromboli, dipping them into the soup as you eat them.

 

 

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Orange-Tomato Consommé with Lemongrass and Fresh Ginger

Orange-Tomato Consommé with Lemongrass and Fresh Ginger

3 C. tomato juice, divided

4 large green onions, trimmed and thinly sliced

1 (3-inch) piece lemongrass, trimmed and sliced

1 (1 1/2-inch) cube fresh ginger, peeled and sliced

1 large garlic clove

3 C. beef broth

3 C. orange juice

Salt, to taste

Freshly ground pepper, to taste

Garnish: Green Onion Flowers

 

Puree 2 C. tomato juice and next 4 ingredients in a blender until smooth. Set aside. Whisk remaining 1 C. tomato juice, broth, and orange juice in a large nonreactive pitcher. Pour 1 1/2 to 2 C. into an ice-cube tray, and freeze 2 hours or until frozen. Combine tomato mixture in blender with remaining broth mixture in pitcher in a nonreactive bowl; season with salt and pepper. Cover and chill at least 2 hours. Divide frozen cubes and tomato consommé among 6 decorative glasses or bowls, and garnish, if desired. Serve immediately.

 

 

 

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Busy Night Turkey Taco Soup with Avocado Cream

Busy Night Turkey Taco Soup with Avocado Cream

turkeytaco2 1/2 C. Turkey Breast Cutlets or leftover Turkey, cooked and chopped

1 (11 oz .) can Mexican-style corn

1 (16 oz.) can chili beans, undrained

2 (14.5 oz.) cans chicken broth

1 (16 oz.) jar chunky salsa

Salt and pepper to taste

1/4 C. chopped fresh cilantro

1/2 C. low-fat sour cream

2 T. guacamole

 

In a large pot over medium heat, combine corn, chili beans, broth and salsa. Bring to a boil, then reduce heat and stir in cooked turkey. Season with salt and pepper. Cover, and cook 5 to 10 minutes more, until heated through. Stir in cilantro. In a bowl, stir together sour cream and guacamole until smooth. Ladle soup into bowls and top with guacamole mixture.

 

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Leek and Fennel Chowder with Smoked Salmon

Leek and Fennel Chowder with Smoked Salmon

Use either soft, cold-smoked salmon (also called lox or Nova-style) or firmer, hot-smoked salmon (also called kippered), or offer both for an interesting mix.

3 pounds leeks Leek and Fennel Chowder with Smoked Salmon
2 heads fennel (each 3 in. at widest dimension; 2 1/2 to 3 lb. total)
3/4 cup thinly sliced chives
2 tablespoons butter
5 cups fat-skimmed chicken broth
1 dried bay leaf
3 pounds thin-skinned potatoes
1 pound thin-sliced smoked salmon
5 cups milk
1/2 cup all-purpose flour
About 1/2 teaspoon salt
About 1/8 teaspoon pepper

Trim and discard root ends and coarse tops from leeks. Cut leeks in half lengthwise and rinse under running water, flipping layers to flush out grit; drain, then thinly slice crosswise. Rinse fennel. Trim off and discard root ends and stalks; reserve 2 or 3 sprigs of feathery green tops for garnish, and finely chop enough of the remaining feathery leaves to make 3 tablespoons (discard any remaining greens). In a bowl, mix chopped greens with chives; cover and chill. Chop fennel heads. In a 6- to 8-quart pan over medium heat, melt butter. Add leeks and chopped fennel heads, cover, and stir occasionally until vegetables are very limp, 10 to 12 minutes. Add broth and bay leaf to pan. Bring to a boil over high heat. Scrub potatoes and cut into 1/2- to 3/4-inch cubes. Add potatoes to broth mixture and return to a simmer; reduce heat, cover, and simmer, stirring occasionally, until potatoes are tender when pierced, 15 to 20 minutes. Cut salmon into strips 2 to 3 inches long and 1/2 inch wide; put in a bowl. In a separate bowl, whisk milk, flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth. Add to potato-broth mixture and stir over high heat until boiling, about 5 minutes. Add more salt and pepper to taste. Serve soup from pan, or pour into a tureen. Garnish with reserved fennel sprigs. Offer with smoked salmon and chive mixture to add to taste.

Yield: 8-10 servings
Calories: 357
Fat: 11g
Fiber: 8.6g

Green Chickpea & Chicken Curry with Swiss Chard

Green Chickpea & Chicken Curry with Swiss Chard

a6b47faad8fdfff34e95574bef2354812 tablespoons olive oil
6 chicken thighs, cut into bite-sized pieces
2 shallots, thinly sliced
3 tablespoons green curry paste
2 tablespoons chili paste
1 teaspoon kosher salt
½ teaspoon ground ginger
1 14-ounce can coconut milk
2 cups water
1 14-ounce can chickpeas, rinsed and drained
1 bunch Swiss chard, cleaned, trimmed and thinly sliced

Heat your olive oil in a large, heavy bottomed pot. Add in your cubed chicken and cook over medium heat until almost fully cooked, about 6-7 minutes. Add in your shallots and continue to cook until the shallots are softened, about another 5-6 minutes. Add in the curry paste, chili paste, kosher salt, ginger, coconut milk, and 1 cup of water. Stir to combine, then bring to a boil. Add in the additional cup of water. Bring back up to a boil, then add in the drained and rinsed chickpeas and simmer for 20 minutes. After simmering, add in the trimmed and sliced Swiss chard. When you’re trimming the chard, the thicker, whiter parts are generally too tough to eat, but the smaller, tenderer colored stalks and all of the leafy greens will soften as they cook. Simmer for an additional 10-15 minutes. Taste and adjust seasonings as desired. Serve alone or with some naan or pita bread.

Estofado de Almendras (Oaxacan Almond and Chicken Stew)

Estofado de Almendras (Oaxacan Almond and Chicken Stew)

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2 ea. Chicken, whole, cut into serving pieces, rinsed and pat dry
7 T. Olive oil
1 lb. Roma tomatoes
1/2 cup Black raisins
1 cup Almonds, slivered
3 Garlic cloves, peeled
1 White onion, sliced
1 Plantain, ripe, peeled and sliced
3oz. Bread, brioche
1 Canela, Mexican cinnamon stick,
2 Cloves, whole
4 Black peppercorns, whole
20 Manzanilla olives
Salt to taste
Ground black pepper to taste

¼ C. Almonds, whole, skin removed
½ Raisins, black
1/3 Chiles Jalapeños en Escabeche, strips

Heat 3 tablespoons of olive oil in a Dutch oven and sauté the chicken until golden brown on all sides. Remove and set aside. Reserve the fat in the pan for later use. Place the tomatoes in a medium pan, barely cover with water, and bring to a boil and cook until soft. Do not let them burst open. In a large skillet, heat 3 tablespoons of olive oil and fry the following ingredients separately: onion, garlic, raisins, slivered almonds, plantain, bread, cinnamon, cloves, and black peppercorns. Purée the tomatoes and fried ingredients in a blender. Add a generous amount of water to form a smooth, thin textured purée. Fry the sauce in the reserved fat, about 10 minutes. Add the chicken pieces and the olives. Simmer until the sauce thickens, about 45 minutes. Season to taste with salt and black pepper. Heat the remaining tablespoon of olive oil in a small skillet and sauté the whole almonds and raisins until the almonds turn golden brown and the raisins plump. Garnish the estofado with the whole almonds, raisins, and the chiles jalapeños en escabeche.

Cheddar Ale Soup

Cheddar Ale Soup

cheddaralesoupo½ cup diced bacon

1 T. butter

1 cup chopped carrot

1 cup chopped onion

1 cup chopped celery

¾ cup chopped green pepper

3 cups chicken stock

1 ½ cups beer

3 ½ cups milk

1 pound of sharp Vermont Cheddar Cheese, shredded

²⁄ ³ cup flour

½ cup heavy cream

Salt and pepper to taste

Chopped parsley for garnish

 

Melt the butter in a large soup pot. Sauté the bacon in the butter until crisp and brown. Remove bacon and let it drain on paper towels. Add the vegetables to the bacon drippings and cook, stirring until the onion is transparent. Add the chicken stock and the beer to the pot and bring to boiling. Then lower the heat to simmer and cook until the vegetables are tender. In a separate pan scald the milk over medium heat. Combine the cheese and flour in a bowl and toss to combine. When the milk is hot, add the cheese-flour mixture. Cook and stir until the cheese melts and the mixture thickens. Add the cheese mixture to the soup pot along with the heavy cream. Season to taste with salt and pepper. Heat to serving temperature. Garnish with the reserved bacon and parsley.

 

Potato Corn Chowder

Potato Corn Chowder

4 Idaho potatoes, diced

1 onion, chopped

1 large celery stalk, thinly sliced

1 red or green bell pepper, chopped

2 jalapeño peppers, seeded and diced

1/4 tsp. turmeric, (optional)

21 oz. canned low sodium chicken broth

1 tsp. cider vinegar

1 10 oz. package whole frozen corn

1 C. 1% lowfat milk

2 T. cornstarch

1 C. lowfat cheddar cheese, shredded

 

In large saucepan, combine first eight ingredients.  Bring to a boil; then reduce heat and simmer, covered, 15 minutes.  Stir together the cornstarch and milk.  Add to chowder along with the corn.  Bring to a boil, and boil one minute, stirring constantly.  Serve chowder garnished with about 2 T. of cheese.

 

Chickpea Soup with Tomatoes and Warming Spices

Chickpea Soup with Tomatoes and Warming Spices

chickpea soup2-3 tablespoons olive oil
1 onion, peeled and finely chopped
4 cloves garlic, finely chopped
3 carrots, peeled and diced
2 sticks celery, washed and diced
1 large fresh rosemary sprig
1 tablespoon of fresh sage
1 tablespoon fresh parsley
Sea salt and freshly ground black pepper
A good sized pinch of red pepper flakes
2 teaspoons cumin
1/2 teaspoon smoked paprika
2, 14 oz cans chickpeas, drained and rinsed
1, 14 oz can crushed tomatoes
Water
1 tablespoon parmesan cheese

In a large pan or Dutch oven heat the olive oil and add the finely chopped onion. Sprinkle with some sea salt and sauté on low for about 10-15 minutes until just caramelizing. Add the garlic, carrots, rosemary, parsley, sage and celery and continue to cook for another 5 minutes making sure the vegetables don’t burn. Add the spices and chickpeas and stir well. Add the tomatoes and enough water to cover the vegetables and chickpeas and stir in a tablespoon of Parmesan cheese. Bring to a boil, turn down to a simmer and cover. Cook for approximately 40-50 minutes checking occasionally to make sure the soup is not too thick, add a little more water if needed and continue cooking until the vegetables are cooked through and the chickpeas are cooked but not mushy. Remove from heat and serve with a little extra fresh parsley and parmesan cheese.

Celeriac Soup with Napa Cabbage and Bacon

Celeriac Soup with Napa Cabbage and Bacon

soupceleriac2 oz. butter

2 onions, chopped

1 1/2 lb. celeriac, roughly diced

1 lb. potatoes, roughly diced

5 C. turkey stock

15 oz. evaporated milk

salt and pepper to taste

 

1 small head Napa cabbage

8 oz. bacon, chopped

salt and pepper to taste

 

Melt the butter in a soup pot and cook onions until softened. Add celeriac and cover, steam for ten minutes without disturbing. Remove lid, stir in potatoes and turkey stock and bring to a boil. Boil for 15 minutes, stirring occasionally, until potatoes and celeriac are tender. Either remove half the solids to a blender to puree and return to the pot, or use an immersion blender to blend about half of the solid vegetables. Meanwhile, prepare the cabbage and bacon topping. Discard the outer leaves of the cabbage and roughly chop the rest of the head. Cook the bacon in a small frying pan until crispy, add the chopped cabbage and cook until tender. Season with salt and pepper to taste. Add evaporated milk to soup, bring back up to a boil. Serve in heated bowls and top with cabbage and bacon mixture. Goes well with crusty bread for dipping.

 

 

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Ground Pork Wonton Soup

Ground Pork Wonton Soup

1/2 lb ground pork

2 tsp. soy sauce

1 1/2 tsp. cornstarch

1 1/2 tsp. shaoxing

1 1/2 inch knob ginger, minced

1 small bunch green onions, minced

Wonton wrappers

8 C. chicken, pork, mushroom or shrimp stock

1 2 inch knob ginger, sliced

4 dried shiitake mushrooms, sliced

3 tsp. shaoxing

2 tsp. soy sauce

3 cloves garlic, halved

Diced green onions

Sliced char siu

1 bunch green onions

Mix all of the wonton filling ingredients together. Place a tsp. of filling in the center of each wrapper. Moisten the edges. Fold the ends together to form a triangle. Fold the two sides together. Repeat. Place finished dumplings on a plate and cover with a clean, dry towel. Meanwhile, bring all of the soup ingredients to a boil. Drain out the solids, return to stove. Add the dumplings, the now rehydrated mushrooms and char siu to the broth. Discard the rest of the solids. Cook until the dumplings float and are cooked through, about 5 minutes. Ladle into individual bowls, sprinkle with green onions.

 

 

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Sweet Potato and Leek Soup with Crisp Fried Scallions

Sweet Potato and Leek Soup with Crisp Fried Scallions

2 1/2 lb. Sweet Potatoes or Yams

1/2 stick Butter

1 1/2 C. thinly sliced Leeks, white parts only

6 C. Chicken Stock (or Smoked Turkey Stock)

1 C. crème fraîche or 2/3 C. Heavy Cream mixed with 1/3 C. Sour Cream

Salt and Pepper

1 C. Vegetable Oil for Frying

8 Scallions, trimmed and julienned

 

Preheat oven to 425. Prick sweet potatoes or yams several times and bake on a rack until very tender, about an hour. Remove from oven and set aside. Melt butter in a large nonstick skillet over medium heat. Add leeks and toss to coat. Add one C. stock, cover with tight fitting lid, and cook over very low heat until leeks are very tender, about 30 minutes. Pour leeks into bowl of food processor fitted with metal blade and pulse until well pureed. Scoop sweet potato out of the skin and add pulp to food processor, pulse again until smooth. In heavy saucepan, combine puree with remaining 5 C. stock and whisk until smooth. Cook over medium heat until warmed through. Add crème fraîche, blend well, and continue to simmer until heated through. Add salt and pepper to taste. Just before serving, heat oil in a wok until it shimmers. Add scallions and deep fry until browned, about 2 to 3 minutes. Remove to drain on paper towels. Divide soup into serving bowls and garnish with fried scallions and serve.

 

 

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Cream of Onions Soup with Stilton

Cream of Onions Soup with Stilton

1/4 C. butter

4 C. white onions; finely diced

1 1/2 C. leeks; chopped, white part only

3/4 C. shallots; finely diced

2 carrots — finely chopped

3 T. fresh parsley; minced

1 tsp. dried tarragon

3 T. flour

5 C. milk

3/4 C. port wine

1/2 pound blue cheese; Stilton — grated

3 slices bacon — cooked, crumbled

3 T. fresh chives; minced

 

In a large, heavy-bottomed pot, melt butter over low heat. Add onions, leeks, shallots, carrots, parsley and tarragon. Cover with a tight-fitting lid and cook over very low heat, stirring occasionally, until onions and carrots are tender, about 20 minutes. Puree vegetables in the bowl of a food processor fitted with the metal blade. Return puree to the saucepan. Sprinkle puree with flour and stir over low heat for about 3 minutes to cook flour. Slowly add milk, stirring constantly to avoid lumps. Cook over medium heat until mixture is hot and thickened. Add port and stir until heated through. Add cheese and stir over medium-low heat until melted and evenly blended. Season to taste with salt and white pepper.

 

 

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Basic Black Bean Soup

Basic Black Bean Soup

1 15-ounce can black beans, undrained

1 medium onion, chopped

1 clove garlic, minced

1/2 tsp. ground cumin

2 fresh tomatoes, seeded and chopped

2 T. chopped fresh cilantro

Salt and pepper to taste

 

Combine beans, onion, garlic, cumin, and tomatoes in large saucepan.  Cook 15 to 20 minutes over medium heat until onion is tender.  Stir occasionally, and add water as needed to prevent sticking.  Remove from heat.  Cool.  Puree half of soup in blender or food processor until smooth, and return it to saucepan.  If soup is too thick, add water to desired consistency.  Reheat soup.  Sprinkle with cilantro, salt, and pepper just before serving.

 

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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, lemon grass 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

 

Yield:  4 servings

Calories: 323

Fat: 16.3g

Fiber:

Thick and Creamy Broccoli Cheese Soup

Thick and Creamy Broccoli Cheese Soup

2 lb. fresh broccoli

1 C. green onions (chopped and tops and bottoms separated)

2 (10 oz.) cans chicken broth

1 lb. Colby cheese

1-1 1/2 lb. American cheese or cheddar cheese

1 C. half-and-half

2 T. flour

3 T. butter

1 T. fresh ground pepper

1-2 T. cornstarch (to thicken)

1/2 C. water

1 T. oil

 

Steam Broccoli by either putting in Microwave safe dish with lid and a small amount of water, or on stove in a Covered sauce pan and small amount of water.  Cook just until soft.  Oil skillet 1/8″ in bottom. Heat, then add 3 TBS Butter.  Add 2 T. Flour, chopped Green onion bottoms and ground Pepper. Cook until Yellow in color, just enough so the flour is not raw.  Add 2 Cans of Chicken Broth. Stir quickly, using whisk if you have one.  Add Steamed Broccoli and any pan liquids.  Add Green Onion tops, and Simmer 15-20 minutes on Med heat.  This will slightly reduce liquid and impart flavors.  Reduce heat.  Add Colby and American Cheeses.  Cook on low 1 minute.  Add 1 C. Half and Half slowly, so it will not clump.  Here you must watch temperature, so keep it on low.  Cook 10 minutes.  Add Cornstarch to water and stir.  Pour in 1/2 of cornstarch Mixture and stir.  Then pour in 2nd half of Mixture and stir.  Turn heat off and stir until thick.

 

 

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Roasted Red Pepper Coconut Soup

Roasted Red Pepper Coconut Soup

pepper

6 red bell peppers, roasted or two 13-ounce cans roasted sweet red peppers

2 T. of vegetable oil

2 C. chopped onions

2 garlic cloves, peeled and left whole

1 tsp. red pepper flakes or ¼ tsp. cayenne, more to taste

1 tsp. salt

2 C. undrained canned tomatoes (16-ounce can)

1 ¾ C. reduced-fat coconut milk (14-ounce can)

2 C. water

 

If you’ve roasted fresh red peppers, set them aside in a tightly covered bowl to cool and then stem, seed, and peel them. If you’re using canned roasted red peppers, rinse them well in a colander and set aside to drain. In a covered non-reactive soup pot on medium heat, warm the oil. Add the onions, garlic, red pepper flakes, and salt and sauté for about 15 minutes, until the onions are very soft and translucent. Remove the pot from the heat and add the tomatoes, coconut milk, water, and the roasted red peppers.  In batches in a blender, puree the soup until smooth. Return it to the soup pot and cook on medium heat until hot. Serve immediately.

 

 

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Roasted Garlic and Smoky Greens Soup Recipe

Roasted Garlic and Smoky Greens Soup Recipe

soupegg3 large garlic heads

3 tablespoons olive oil, plus more for serving

2 medium leeks, cleaned and thinly sliced crosswise (white and pale green parts only)

2 bay leaves

1 tablespoon finely chopped fresh rosemary leaves

Kosher salt

Freshly ground black pepper

1 medium russet potato, peeled and medium dice

1/2 teaspoon smoked paprika, plus more as needed

4 cups low-sodium vegetable broth

12 ounces kale, tough stems removed and leaves cut into 1/2-inch slices (about 4 cups)

1 cup water

4 poached eggs (optional)

 

Heat the oven to 375°F and arrange a rack in the middle. Peel any loose outer skins from the garlic heads and cut off the top quarter of each head to expose the cloves. Place the garlic heads, cut side up, on a large piece of foil, drizzle 1 tablespoon of the oil over all 3 heads, and wrap tightly to form a foil packet. Place the packet on a baking sheet and bake until the garlic cloves are golden brown and very tender, about 60 to 75 minutes. Remove from the oven, open the packet, and let the garlic sit until cool enough to handle. Squeeze the roasted cloves from their skins and place in a small bowl; set aside. Heat the remaining 2 tablespoons oil in a large saucepan over medium heat until shimmering. Add the leeks, bay leaves, and rosemary, season with salt and pepper, and cook, stirring frequently, until the leeks have begun to soften and the herbs are fragrant, about 4 minutes. Add the potato, roasted garlic, and paprika, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until a bit of crust begins to form on the bottom of the pan, about 10 minutes. Add the broth and, using a wooden spoon, loosen the crusty bits from the bottom of the pan. Reduce the heat to low, cover with a tightfitting lid, and let simmer until the potatoes are knife tender, about 15 minutes. Discard the bay leaves and remove the pan from the heat. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Place the blended soup in a clean saucepan. (Alternatively, you can use an immersion blender to purée the soup in the original saucepan.)

Return the soup to a simmer over low heat. Add the kale and water and stir to combine. Cover and cook, stirring occasionally, until the kale is tender but still brightly colored, about 10 to 12 minutes. Taste and add more paprika, salt, and pepper as needed. Ladle the soup into bowls, drizzle with olive oil, season with pepper, and top with a poached egg if desired.

Creamy Roasted Garlic Soup with Chard

Creamy Roasted Garlic Soup with Chard

1 head garlic, unpeeled

1 T. olive oil

1 lg yellow onion, chopped

1 container (32 oz) fat free reduced sodium chicken broth

1 1/2 C leftover smashed new potatoes (about 1/3 recipe)

2 C thinly sliced carrots

1 T. chopped fresh rosemary

1 tsp. dried basil

1 lg bunch Swiss chard, stemmed and chopped (about 8 c)

1 can (15 oz) cannellini beans, rinsed and drained

 

Preheat oven to 425°F. Slice off top third of garlic and discard. Wrap garlic in foil and roast 40 minutes. Let cool. Squeeze roasted garlic from papery skin into small bowl and discard skin. Heat oil in large saucepan over medium high heat. Add onion and cook 5 minutes or until translucent. Add broth and one third of the garlic. Bring to a boil, reduce heat, and simmer 5 minutes. Working in 2 batches, puree potatoes and onion broth mixture in blender until smooth. Return to pan. Stir in carrots, rosemary, basil, and remaining garlic and cook over medium heat 10 minutes, stirring often. Add chard, return to a simmer, and cook, stirring, 5 minutes. Add beans and cook 5 minutes longer.

 

 

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Chicken Soup with Adzuki Beans, Escarole, and Sweet Potato

Chicken Soup with Adzuki Beans, Escarole, and Sweet Potato

1 1/2 quarts chicken broth

4 boneless, skinless chicken thighs

1 C. dry adzuki beans

1 C. uncooked wild rice

2 onions, cut into large chunks

1 T. bottled minced garlic

1 tsp. dried sage

1 T. dried thyme

1 T. dried rosemary

1 large sweet potato, peeled and cubed

1 zucchini, cubed

1 yellow squash, cubed

1/3 medium head escarole, coarsely chopped

 

Place the chicken broth in a large pot. Mix in the chicken thighs, adzuki beans, wild rice, onions, and garlic. Season with sage, thyme, and rosemary. Bring to a boil, reduce heat, and cook 1 hour.  Remove chicken from the pot, shred with a fork, and set aside. Stir the sweet potato into the pot. Continue cooking about 5 minutes, until sweet potato is slightly tender. Mix in the zucchini, yellow squash, and escarole. Continue cooking 15 minutes. Return the shredded chicken to the pot. Cook until heated through. Increase the amount of broth if the soup seems too thick.

 

 

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White Bean Soup with Chard and Parmesan

White Bean Soup with Chard and Parmesan

whitebeansoup3 T. olive oil, plus additional for drizzling

1 C. chopped onion

5 cloves garlic, minced

1 C. diced carrots

1 bunch Swiss chard, stems and ribs thinly sliced crosswise, leaves roughly chopped

2 cans low-sodium chicken broth (or stock), or vegetable broth

Two 15-oz. cans cannellini beans, drained and rinsed

1 bay leaf

3/4 tsp. fresh thyme leaves, minced

Leftover Parmesan rind, optional, plus freshly grated Parmesan cheese for serving

2 tsp. tomato paste

Kosher salt and freshly ground black pepper

 

In a medium soup pot, heat olive oil over medium heat.  Sauté the onions, garlic, carrots, sliced chard stems, and a hit of salt and pepper until the vegetables have softened, about 10 minutes, stirring occasionally.  Add the broth, the equivalent of 1 can (14 oz.) of cold water, beans, bay leaf, thyme, and Parmesan rind and bring to a boil. Lower the heat, stir in the tomato paste, partially cover and allow to simmer for about 10 minutes.  Stir in the chard leaves, cover, and simmer an additional 10 minutes or until the chard is completely wilted.  Retrieve the bay leaf and discard. To serve, drizzle each serving with olive oil and sprinkle generously with grated Parmesan cheese.   There’s no need to toss out the Parmesan rind immediately.  Keep it with the soup, even for a few days in the fridge, discarding it once you’ve ladled out the last bowlful.

 

 

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Baby Clam and Spinach Soup with Pepper Bacon

Baby Clam and Spinach Soup with Pepper Bacon

4 slices Pepper Bacon

1 Onion, chopped

2 cloves Garlic, minced

1 bunch fresh Spinach, stems removed and chopped

4 lb. small Clams, cleaned (2 to 3 C. when shelled)

4 C. Very Dry White Wine

2 tsp. butter

2 tsp. Flour

1 C. Cream

Salt & Pepper

Lemon Juice

 

Sauté bacon over medium low heat until crisp. Remove from pan and drain on paper towels. Add onion to fat remaining in pan and sauté slowly until tender, about 15 minutes. Stir in garlic. Add spinach to pan and cook slowly until it has wilted, about 3 minutes; set aside. Place clams in large saucepan, add wine, cover, and bring to a boil. Reduce heat and simmer for 5 to 6 minutes, just until clams open shells. Remove opened clams immediately while the rest cook. Remove meat from shells, chop any large ones and reserve – you should have 2 to 3 C. in all. Strain cooking liquid through a cheesecloth into a saucepan. Reduce liquid by about half, tasting to make sure there is no raw alcohol flavor left. If you can still taste that, keep simmering. You should end up with about 4 C. of liquid. If necessary, add bottled clam nectar or chicken stock to make up. In large saucepan, melt butter and add flour. Cook and whisk constantly for 2 to 3 minutes without browning. Slowly pour in hot stock into the pan and bring to a boil. Add onion, garlic, spinach, bacon and the clams. Add cream and heat through. Season to taste with salt, pepper and drops of lemon juice. Serve immediately.

 

 

 

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Chervil Soup With Poached Eggs and Asparagus

Chervil Soup With Poached Eggs and Asparagus

About 1 lb. fresh asparagus (get the white stalks if you can find them)

2 leeks

4 C. chicken stock (or vegetable stock — use homemade if you can)

C. heavy cream

4 medium russet or Idaho potatoes

1 large bunch of chervil

1 handful of fresh spinach

Salt and pepper

A pinch of sugar

4 eggs, poached or boiled

1 bunch of chives, very finely chopped

 

Peel the asparagus spears, then snap off the woody bottom part. Put both the peel and the bottom bits of the asparagus, as well as the green part of the leeks, in a saucepan with the stock. Simmer for an hour, then strain. Cut off the tips of the asparagus and reserve. Simmer the stock with the cream, potatoes, white part of the leeks, and asparagus spears until the vegetables are very tender. Wash the chervil and spinach. Blend the boiled vegetables and raw chervil and spinach with a little of the stock in a food processor until smooth. Pour this mixture into the remaining stock through a fine sieve. Add the asparagus tips. Take the pan off the stove — the soup must not be heated now, as the fresh green color will turn into gray-brown if overheated. Season with salt, pepper and a little sugar. Serve each bowl with a poached or a halved boiled egg and a scattering of chives.

 

 

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Bread Soup with Cilantro, Garlic and Poached Egg

Bread Soup with Cilantro, Garlic and Poached Egg

This Portuguese soup from the province of Alentejo is known as a sopa seca, or “dry soup,” because its primary ingredient is bread. Each serving is topped with a poached egg that the diner must break with a spoon and swirl into the soup.

 

1 T. minced garlic

1 tsp. salt

1 C. chopped fresh cilantro

Pinch of red pepper flakes, optional

1/2 C. olive oil

3 thick slices coarse-textured peasant bread, crusts removed, cut into 1 1/2-inch cubes (about 6 C.)

4 eggs

3-4 C. chicken stock, optional

 

In a mortar, combine the garlic, salt, 1/2 C. of the cilantro and the red pepper flakes, if using. Mash with a pestle to form a paste. Add 1/4 C. of the olive oil, 1 T. at a time, and mix until well blended. Evenly divide the garlic paste among 4 warmed soup bowls and keep warm.  Preheat an oven to 350 degrees F. Brush the bread cubes with the remaining 1/4 C. olive oil and toast in the oven, turning a few times, until golden brown, 8-10 minutes.  Distribute the bread cubes evenly among the soup bowls and toss them with the garlic mixture.  In a deep frying pan, bring a generous amount of water to a rolling boil. Reduce the heat to medium-low so that the water barely simmers. Crack each egg and gently release it just above the surface of the water. Simmer undisturbed until the whites are set but soft and the yolks are still runny, about 3 minutes. Using a slotted spoon, carefully remove the eggs and set aside on a plate.  You may use the egg-poaching water (you will need 3-4 C.) for finishing the soup or you may use stock. Bring the water or stock to a boil and pour it over the bread cubes in each soup bowl, using only as much as needed to cover the bread. Carefully slip a poached egg into the center of each bowl. Sprinkle with the remaining 1/2 C. cilantro. Serve hot.

 

 

 

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Homemade Mushroom Soup

Homemade Mushroom Soup

mushroomsoup300g or 2 cups fresh mushrooms – cleaned and chopped finely
1 T. olive oil
3-4 cloves garlic – chopped
1 T. butter
1/2 T. chopped fresh thyme or 1/4-1/2 teaspoon of Moroccan thyme
1 – 2 of  Turkish bay leaves
2 tsp. Worcestershire sauce
1 cup chicken or vegetable stock
1 T. flour dissolved in 1 T. water
Salt to taste
1/2 cup heavy cream
1/2 cup milk (skim milk is fine)
Dash Nutmeg
Freshly ground black pepper to taste
Fresh parsley or thyme for garnish

Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.  Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.  Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes. Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.  Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.  Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand.

 

Chicken and Dumplings

Chicken and Dumplings

1 tsp. butter

1/4 C. chopped onion

1 garlic clove, finely chopped, optional

2 C. cubed cooked chicken

1 (16-oz) bag frozen mixed vegetables, thawed

1 quart chicken broth

1 T. chopped parsley

Sea salt and ground pepper

1 C. Original Bisquick

1/3 C. milk

 chixdump

In large saucepan over medium high heat, melt butter; add onions and garlic and sauté until onions are soft. Add chicken, vegetables, broth, parsley, salt and pepper and bring to a boil, stirring occasionally. Cook uncovered for 5 minutes.  Combine Bisquick and milk in small bowl and mix with a fork. Drop dough by teaspoonfuls onto the boiling soup. If dumplings sink into soup, carefully bring them to the top of the soup using slotted spoon. Reduce to a simmer, and cook uncovered for 10 minutes, cover and cook for 10 to 15 minutes longer.

 

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Spanish Onion Split Pea Soup

Spanish Onion Split Pea Soup

8 cup chicken stock

1 1/2 lb smoked ham hocks

1 1/4 lb Spanish onions finely diced

1 1/2 lb Yukon Gold potatoes or russet potatoes, cut into medium dice

2 plump carrots scrubbed and cut into medium dice

1 lb split peas rinsed

1/2 tsp black peppercorns bruised

1/2 tsp white peppercorns bruised

1 tsp kosher salt

2 bay leaves

1 rounded tsp Herbes de Provence

3 cup water

1/4 cup dry Marsala wine

Freshly ground white pepper

 

In a heavy stockpot, combine stock, ham hocks, onions, potatoes, carrots, split peas, black and white peppercorns, salt, bay leaves and herbes de Provence. Bring to a boil. Reduce heat to low, partially cover the pot and simmer for 1 hour, stirring from time to time. Add 2 cups water and continue simmering, partially covered, for 1 hour more.  Using a skimmer or slotted spoon, remove ham hocks from pot. Slice meat from bone and cut into small bites; set aside.  With the skimmer or slotted spoon, remove solids from pot, discard bay leaves and puree through a food mill placed over a large bowl or in a food processor. When all solids are pureed, return them to the pot and blend. Stir in remaining 1 cup water and Marsala. Season with additional salt and white pepper to taste. Stir in ham meat, partially cover, and simmer for 30 minutes. If soup is too thick, thin with a bit more water or stock. Ladle into heated bowls and serve

 

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Christmas Sauerkraut Soup

Christmas Sauerkraut Soup

Take a pound or more of smoked pork, ham or smoked pork hooks and cook it. Take the meat out, if you want, separate the fat and cut up the rest. Add a pound of pork meat, one large diced onion, diced garlic, caraway seed, marjoram, dried mushrooms, one small can of tomato paste, few dried plums, and a jar of sauerkraut. You cook it for few hours and add couple of Hungarian farmer sausages. You can also make a soup thickener, sautéed flour in butter with red hot powdered pepper. Then cut up the pork and put back the smoked meat. The sausage is sliced just prior to serving. We usually eat the sauerkraut soup with good European style rye or sour dough bread.  The sauerkraut soup gets better tasting after each re-heating, so we usually cook our sauerkraut soup few days before Christmas.

 

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Eggplant Parmesan Soup

Eggplant Parmesan Soup

Eggplant Parmesan Soup

 

3 Tablespoons olive oil

1 small Japanese or Italian eggplant, halved lengthwise and thinly sliced (about 2 cups)

1/2 cup chopped onion

1 pouch Bertolli Premium Summer Crushed Tomato and Basil Pasta sauce (or other tomato based pasta sauce)

1 can chicken broth

1/2 cup shredded mozzarella cheese

2 Tablespoons Italian seasoned dry bread crumbs

2 Tablespoons grated Parmesan cheese.

 

 

In 12-inch skillet, heat olive oil over medium heat and cook eggplant, stirring occasionally, 5 minutes. Add onion and cook, stirring occasionally, 5 minutes or until eggplant is golden and tender. Stir in sauce and broth. Bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, 5 minutes or until thickened. Puree in a blender and spoon soup into oven-proof soup bowls or crocks. Place on a cookie sheet. Top soup bowls with mozzarella cheese, breadcrumbs and Parmesan cheese. Broil for 2 minutes or until cheese is melted and golden.

For a completely liquid diet, serve after pureeing without adding toppings.  For a no chew soft foods diet, you can complete recipe as written