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Category: Soups & Stews

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

Crock Pot Dumpling Soup

Crock Pot Dumpling Soup

1 lb. lean steak, cut into 1″ cubes

1 pkg. onion soup mix

6 C. water (hot)

2 carrots, peeled & shredded

1 stalk finely chopped celery

1 tomato, peeled & chopped

1 C. pkg. biscuit mix

6 T. milk

1 T. finely chopped parsley

 

With pot on low, sprinkle steak with dry onion soup mix.  Pour hot water over steak.  Stir in carrots, celery and tomato.  Cover and cook on low 4-6 hours or until meat is tender.  Turn pot control to HIGH.  In separate small bowl, combine biscuit mix with parsley.  Stir in milk with fork until mixture is moistened.  Drop dumpling mixture into crock pot with a teaspoon.  Cover and cook on high for about 30 minutes.  (5-6 servings.)

 

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Cabbage, Tomato and Leek Soup with Caraway and Chives

Cabbage, Tomato and Leek Soup with Caraway and Chives

3 slices Bacon, diced

1 T. Olive Oil

2 C. finely chopped Leeks, whites and tender green parts

2/3 C. diced white Onion

2 cloves Garlic, minced

2 T. Dry Vermouth

1 T. hot Hungarian Paprika

3 C. chopped Cabbage

1 large baking Potato, peeled and finely diced

28oz. can crushed tomatoes

6 C. Chicken Stock

1 tsp. Caraway Seeds, bruised

1 tsp. fresh Thyme

Salt and Pepper

2 T. minced Chives

2 T. minced Flat Leaf Parsley

 

In large soup pot, heat bacon until some fat is rendered. Add olive oil, leeks, onion and garlic and sauté over low heat, stirring often until leeks begin to wilt, about 5 minutes. Add vermouth and paprika and stir for one minute. Add cabbage and cook, stirring, until slightly wilted, about 5 to 7 minutes.   Stir in potato, tomatoes, stock, caraway and thyme. Increase heat to high and cook until liquid beings to bubble. Reduce heat to low and season with salt and pepper to taste. Cover and simmer at least an hour. Ladle into heated soup plates and garnish with chives and parsley.

 

 

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Cream of Mussel Soup

Cream of Mussel Soup

1 C. chopped Onion

4 T. chopped Shallot

4 T. butter

1 1/2 C. Dry White Wine

4 sprigs Parsley

4 lb. Mussels, cleaned

2 Egg Yolks

2 C. Cream

1 tsp. salt

Pepper

1 T. minced Parsley

musselsoup

In stockpot combine onions, shallots, butter, wine and parsley sprigs. Lay mussels on top, cover tightly, bring to a boil and steam until mussels have opened, about 4 minutes. Discard any unopened mussels after a few minutes more. Remove mussels and vegetables to a strainer lined with several layers of cheesecloth over a bowl. Remove mussels from shells, catching liquids in strainer; discard shells. Press vegetables to extract liquids, straining through the cheesecloth. Return reserved liquids to a large saucepan. Bring to a boil, then remove from heat. In small bowl, beat yolks with cream, stir in a few T. of the mussel nectar, then blend egg mixture back into the hot broth, stirring constantly. Return to the heat and continue stirring until it has thickened slightly, but do not boil or allow to rise over 180F. Season with salt and pepper. Remove from heat, add a couple handfuls of mussels to the soup and ladle into bowls. (Extra mussels can be reserved for another use.) Sprinkle with minced parsley and serve with crusty bread.

 

 

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Chilled Tomato Tarragon Soup

Chilled Tomato Tarragon Soup

2 lb. Fresh Tomatoes, peeled and seeded
2 Chopped Scallions
1 C. Plain nonfat Yogurt

1/4 C. Chopped Fresh tarragon

1/2 tsp. Salt

1/8 tsp. Pepper

1/2 tsp. Sugar

chilled-tomato-soup-with-tarragon-cr-me-fra-che_456X342

Place all ingredients in the bowl of a food processor. Process until smooth. Pour into a pitcher and place in refrigerator along with one soup bowl per person being served.

 

Mixed Mushroom Soup

Mixed Mushroom Soup

1 oz. dried porcini mushrooms

2 T. olive oil

2 leeks, halved lengthwise, thinly sliced and rinsed

Coarse salt and ground black pepper

1 garlic clove, minced

1 lb. assorted fresh mushrooms, such as white button, cremini, oyster, and shiitake (stemmed), rinsed and chopped

1/2 tsp. fennel seeds

2 bay leaves

1 T. tomato paste

1 can (14 1/2 oz.) diced tomatoes, drained

1/2 C. marsala wine (optional)

4 C. vegetable broth

 

Soak porcini in 1 C. warm water until softened, about 20 minutes. Lift porcini from liquid and coarsely chop; strain liquid through a cheesecloth-lined sieve and reserve. In a large pot, heat oil over medium. Add leeks; season with salt and pepper and cook for 5 minutes or until tender. Add garlic, porcini, and chopped mushrooms, season with salt and pepper, and cook for 7 minutes or until mushrooms just begin to brown. Add fennel seeds, bay leaves, tomato paste, and tomatoes, and cook for 3 minutes. Add marsala (if using), porcini liquid, and broth. Reduce heat to low and simmer for 30 minutes. Discard bay leaves before serving.

 

 

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Smoky Spicy Sweet Potato Soup

Smoky Spicy Sweet Potato Soup

smoky4 sweet potatoes (2½ lb.), peeled and sliced 1 inch thick

Salt

1 T. extra-virgin olive oil (EVOO)

4 slices smoky bacon, chopped

1 large onion, chopped

1 large carrot, peeled and shredded

1 chipotle pepper in adobo sauce, chopped, plus 2 tsp. adobo sauce

5 sprigs thyme

1 bay leaf

One 32-oz. container chicken broth

1 tsp. grated peel and juice of 1 orange

1/8 tsp. ground cinnamon

Honey or maple syrup, for drizzling

Pepper

1 C. sour cream, for passing around the table

 

In a large saucepan, add the sweet potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 12 to 15 minutes. Drain and return to the pot. While the potatoes are working, in a medium pot, heat the EVOO, 1 turn of the pan. Add the bacon and cook over medium-high heat, stirring often, until crisp, about 5 minutes. Transfer to a paper-towel-lined plate. Discard all but 2 T. bacon fat. Add the onion, carrot, chipotle pepper, adobo sauce, thyme sprigs and bay leaf and cook until the onions are softened, 6 to 7 minutes. Stir in the chicken broth, orange peel, orange juice and cinnamon; drizzle with honey and season with salt and pepper. Simmer until the potatoes are tender, about 5 minutes. Discard the thyme sprigs and bay leaf. Add the broth mixture to the sweet potatoes in the pot and puree with an immersion blender (alternatively, puree in batches in a blender or food processor). Serve the soup with the sour cream and bacon on top.

 

 

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Savory Carrot & Leek Soup

Savory Carrot & Leek Soup

7 C. low-sodium vegetable broth

1 C. leeks, white parts only, sliced

1 tsp. grated ginger root

3 garlic cloves, minced

1 C. white wine

1 lb. carrots, peeled and chopped

1/2 tsp. curry powder

1/2 tsp. coriander

Mint sprigs for garnish

 

Heat 1/2 C. of the stock in a large pot. Cook leeks, ginger and garlic until tender.  Add remaining broth, wine and carrots. Bring to boil, reduce heat and simmer for about 40 minutes or until carrots are tender. Puree batches in a blender. Stir in spices and garnish with a mint sprig.

 

 

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Syrian Red Lentil Soup (Shurbat Addes)

Syrian Red Lentil Soup (Shurbat Addes)

2 C. red lentils

6 cloves garlic

1 tsp. coriander seed

1 T. kosher salt

2 T. olive oil

Garnish: fresh cilantro, ground cumin, Aleppo pepper, dukkah or chili flakes, lemon wedges

 cimg4368

Rinse the lentils, pick them over for stones or other miscellaneous material, and bring them to a boil with 2 quarts of water. Lower to a simmer. Stir occasionally to make sure they aren’t sticking in a large lump on the bottom, otherwise they may scorch. Simmer for about 40 minutes, until they have dissolved into a puree. While the lentils are cooking, grind the garlic, coriander seed and salt in a mortar and pestle or a small food processor into a coarse paste. Fry this paste in the olive oil for about 1 minute, being careful not to burn the garlic. Add to the soup and let simmer a bit longer. Taste and adjust first for texture first (by adding water). I like it moderately thin, but thick is good too. Then add salt as needed to make it flavorful. Serve in individual cup garnished with a sprig of cilantro and a pinch of the cumin and pepper, and a lemon wedge on the side.

 

 

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Beans & Greens Soup

Beans & Greens Soup

3 T. olive oil

1/4 lb. pancetta or bacon, chopped

2 garlic cloves, chopped

1/2 tsp. red pepper flakes

1/2 onion, diced

1 head escarole, chopped

1/2 tsp. nutmeg

Salt and pepper

1 (16 oz.) can chicken broth

16 oz. water

1 (16 oz.) can white beans, drained and rinsed

 

Over med-high heat, sauté the pancetta in the oil. Add the onions, garlic and red pepper flakes. Cook 3-4 minutes. Start wilting the greens into the pan; adding a little at a time. Once all of the greens are in the pan, add the nutmeg and salt and pepper. Add the chicken stock, water and beans and bring the soup to a boil. Bring back down to a simmer and cook for 10 minutes. Adjust seasonings and serve.

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Spicy Corn Soup with Chicken

Spicy Corn Soup with Chicken

2 slices bacon, sliced in 1-inch strips

1 medium yellow onion, diced

1 jalapeno, seeded and diced

1 russet potato, diced

1 small red pepper, diced

3 cups frozen corn kernels, thawed

Kosher salt and freshly ground black pepper

1 tablespoon chopped fresh thyme leaves

2 cups milk

3 cups chicken broth

2 cups shredded rotisserie cooked chicken

Fresh cilantro leaves, for garnish

1 lime, cut into wedges

 

In a large saucepot over medium heat cook bacon until crispy and all fat has rendered out. Remove with a slotted spoon to a paper towel lined plate. Drain off all but 1 tablespoon fat, add onion, jalapeno, potato, red pepper, corn, salt and pepper and saute for about 5 minutes. Add thyme.  In a blender, puree half the mixture and add back to the pan. Add milk, chicken broth, and chicken and let simmer for about 5 minutes.  Transfer to serving bowls. Garnish each bowl with cooked bacon, fresh cilantro and a lime wedge.

 

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Cilantro Lime Chicken Soup

Cilantro Lime Chicken Soup

1 whole chicken, cut up

1 1/2 gallons water

1 T. chicken base

Remove skin and wings from chicken; cover with water and add chicken base. Cook chicken over medium heat for approximately 1 1/2 hours. Remove chicken and let cool; bone chicken and chop meat into small pieces. Save broth.

1 T. canola oil

3/4 C. diced onion

3/4 C. minced tomato

1/2 T. minced garlic

1 tsp. oregano

1/2 T. chile powder

1/2 T. salt

1/2 T. finely chopped hot chiles

3/4 C. corn

2 C. chopped chicken

1/2 gallon reserved chicken broth

1/2 tsp. chicken base

7 oz. white hominy, drained

1 1/2 T. fresh lime juice

1/2 bunch fresh cilantro, chopped into 1/4-inch pieces

 

Place canola oil in pan and heat. Add onion, tomato, garlic, oregano, chile powder, salt and chiles and sauté until onions are translucent. Add corn, chicken, broth, chicken base and hominy. Bring to a boil and cook for 15 minutes. Add lime juice and remove from heat. Add chopped cilantro.

 

 

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Pear Soup with Pancetta & Blue Cheese

Pear Soup with Pancetta & Blue Cheese

pearsoup5 oz. pancetta, cut into small pieces

1 T. butter

1 large yellow onion, peeled and chopped

1 clove garlic, sliced

½ lb. potatoes, peeled and cut into small cubes (around 1/2 inch)

1 medium-small carrot, cut into small cubes

1 T. maple syrup

5 pears – I used bartlett – peeled, cored, and cut into 1 inch chunks

1 ½ tsp. salt

½ tsp. chopped fresh thyme

½ tsp. chopped fresh sage

¼ tsp. freshly ground nutmeg

3 C. mildly flavored vegetable or chicken broth

½ C. creme fraiche

Crumbled blue cheese for serving

salt and ground white pepper to taste

 

In a large soup pot, fry the pancetta bits until crispy. Remove with a slotted spoon and put on a plate lined with a paper towel to drain. Pour off all but one T. of the fat in the pot (you don’t want to use all of it because then it will overpower the pear), and add in the butter. Heat over medium until foaming. Then, stir in the onion, turn the heat down to medium-low, cover and cook, stirring occasionally, for 10 minutes, until the onion is soft. You basically want the onion to sweat and soften without browning. Stir in the garlic, potato, and carrot, cover again. Turn the heat to medium and cook another 10 minutes. Then, add in the maple syrup, pear, 1 1/2 tsp. salt, thyme, sage and nutmeg. Cook, stirring frequently for 5 minutes to get the pear all coated with the syrup and other flavors. Add in the broth, bring to a boil, then turn down to a simmer and cook, covered, until the potatoes and pears are soft, about 15 minutes.  Blend in batches until smooth. Then return the blended soup to the pot and stir in the crème fraîche. Taste and add salt and white pepper to taste. Serve with the pancetta bits and blue cheese for sprinkling on top.

 

 

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Green Soup with Kale and Potatoes (Caldo Verde)

Green Soup with Kale and Potatoes (Caldo Verde)

The dark green Galician cabbage used by Portuguese cooks for this winter soup is not easily found outside of Portugal, but kale or collard greens can be substituted. Bowls of the soup are often drizzled with chili pepper sauce.

 

1/4 C. plus 4 tsp. olive oil

1 large yellow onion, chopped

2 cloves garlic, finely minced

3 baking potatoes, about 1 lb total weight, peeled and sliced 1/4 inch thick

6 C. water

2 tsp. salt, plus salt to taste

3/4 pound kale or collard greens

1/4 pound chourico or linguica sausage

Freshly ground pepper

Chili Pepper Sauce

 

In a large saucepan over medium heat, warm the 1/4 C. olive oil. Add the onion and sauté until tender, about 8 minutes. Add the garlic and potatoes and sauté over medium-high heat for a few minutes longer. Add the water and the 2 tsp. salt. Cover and simmer over medium heat until the potatoes are very soft when pierced with a fork, about 20 minutes.  Meanwhile, rinse the greens well, drain and remove the tough stems. Working in batches, stack the leaves, roll them up like a cigar and cut crosswise into very thin strips. Set aside.  In a sauté pan over medium heat, cook the sausage, turning to brown all sides, until firm and cooked through, about 10 minutes. Let cool, then cut into slices 1/2 inch thick. Set aside. When the potatoes are ready, remove from the heat and, using a wooden spoon or a potato masher, mash them to a purée in the water in the pan. Return the pan to low heat, add the sliced sausage and cook, stirring, for 5 minutes. Add the greens, stir well and simmer, uncovered, for 3-5 minutes. (Do not overcook; the greens should remain bright green and slightly crunchy.) Season to taste with salt and pepper. Ladle the soup into warmed bowls, drizzle each serving with 1 tsp. olive oil and serve hot.

 

 

 

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Asparagus Soup with Roasted Shallots and Morels

Asparagus Soup with Roasted Shallots and Morels

1 small onion, coarsely chopped

1 tsp. finely chopped garlic

2 1/2 T. canola oil

2 pounds asparagus, cut into 1/2-inch lengths

6 C. chicken stock or canned low-sodium broth

1/2 C. dried morel or porcini mushrooms (about 1/2 ounce)

2 C. hot water

2 large shallots, thinly sliced

Salt and freshly ground pepper

 

In a large saucepan, combine the onion, garlic and 2 T. of the oil and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the asparagus and cook for 5 minutes, stirring. Add the chicken stock and bring to a boil. Reduce the heat to moderately low and cook until the asparagus are very tender, about 30 minutes.  Preheat the oven to 350°. In a bowl, soak the morels in the hot water until softened, about 20 minutes. Swirl to dislodge any grit; drain and chop.

In a pie plate, toss the morels, shallots, remaining 1/2 T. of oil and a pinch each of salt and pepper. Bake for about 15 minutes, or until the shallots are softened and lightly browned.  Working in batches, puree the soup in a blender. Return the soup to the saucepan and season with salt and pepper. Ladle into soup plates, garnish with the mushroom mixture and serve.

 

Patrick’s Irish Lamb Soup

Patrick’s Irish Lamb Soup

Irish Lamb Stew1 1/2 pounds lean boneless lamb shoulders, cut in 3/4-inch cubes

12 fl. ounces beer, or water

2 14 oz. cans broth

3 C. cubed new potatoes

2 C. thinly sliced carrots

1 T. olive oil

1 onion, coarsely chopped

1 tsp. seasoned pepper

1 envelope brown gravy mix

2 C. shredded green cabbage

Parsley, chopped, for garnish

 

In 3-quart pan with cover, heat oil.  Add onion and sauté until brown; stirring occasionally.  Add lamb and sauté, stirring until browned.  Stir in beer or water, and pepper.  Cover and simmer for 30 minutes. Mix in broth and gravy mix.  Add potatoes and carrots, cover and simmer for 15 to 20 minutes or until vegetables are tender.  Stir in cabbage and cook just until cabbage turns a bright green.  Serve.  Garnish with chopped parsley if desired.

 

Tortilla Soup

Tortilla Soup

1 T. butter

2 (10-inch) flour tortillas, cut in 2-1/2 x 1/4-inch strips

1 T. butter

1 medium onion, chopped

1 jalapeno pepper, seeded and chopped

2 cloves garlic, finely chopped

1 tsp. ground cumin

2 cans (14-1/2 oz. each) chicken or vegetable stock

1 can (14 1/2 oz.) diced tomatoes

1 T. fresh lime juice

1/2 C. shredded Jack cheese

2 T. chopped fresh cilantro

 

Toss butter and tortilla strips. Place on baking sheet. Bake at 350° for 5 to 7 minutes tossing occasionally until lightly browned. In saucepan with butter, cook onion, pepper, garlic and cumin. Cook until onion is softened. Add broth and tomatoes. Cook about 5 minutes until mixture begins to boil. Reduce heat and add 10 tortilla strips. Cook 15 minutes. Stir in lime juice. Blend soup until smooth. To serve, top each portion with tortilla strips shredded cheese and cilantro.

 

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Stracciatella (Italian Egg Drop Soup)

Stracciatella (Italian Egg Drop Soup)

eggdrop5 C. chicken stock or canned chicken broth

2 large eggs

3 T. freshly grated Parmesan, or to taste

1/4 C. minced fresh Italian parsley

Salt and freshly ground pepper, to taste

 

In a large saucepan bring stock to a boil over moderate heat. In a bowl beat together the eggs, Parmesan and parsley. Reduce the heat to low and drizzle eggs into stock, gently stirring. Simmer, stirring, just until eggs are set. Season with salt and pepper.

 

 

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Hot & Sour Soup II

Hot & Sour Soup II

4 oz. pork tenderloin (or boneless pork loin chop), trimmed

12 dried shiitake mushrooms, cleaned (or Wood Ear)

2 C. boiling water

1 T. garlic oil

3 T. peeled and finely grated fresh ginger

1 tsp. crushed red pepper flakes, or to taste

5 C. chicken broth

2 1/2 T. Japanese soy sauce

1/4 C. Chinese red vinegar,* or more to taste

Salt and freshly ground white pepper, to taste

3 T. cornstarch

3 T. cold water

1 large egg, lightly beaten

6 whole green onions, green tops only, very thinly sliced

3/4 tsp. toasted sesame oil

4 oz. firm tofu (bean curd), cut into 1/4-inch cubes

 

Trim the tenderloin, removing all fat and silver skin; place in the freezer until firm and partially frozen, about 30 to 45 minutes. Slice into 1/16-inch thick slices, and then cut crosswise into narrow strips. Refrigerate until needed. Place the shiitake mushrooms in a small bowl, and cover with the boiling water; set aside to rehydrate for about 30 minutes. Lift the rehydrated mushrooms out of the soaking liquid; strain the broth through a fine mesh sieve, and set aside until needed. Remove the stems from the shiitakes and discard; thinly slice the caps, and set aside until needed. Place a medium sauce pot over medium heat; add the garlic oil and heat through. Stir in the ginger and red pepper flakes and cook until the aroma is released, about 1 to 2 minutes. Add the chicken broth and simmer, covered, for 15 minutes. Add the reserved sliced mushrooms, mushroom soaking liquid, soy sauce, vinegar, salt and pepper, and bring to a simmer. Whisk together the cornstarch and water; add to the pot, then bring to the boil. Immediately reduce the heat, and simmer 5 minutes more. Drizzle the egg into the soup, stirring gently to make ribbons. Add the green onions, sesame oil, tofu and pork strips; return to a simmer, then immediately remove from the heat. Do not overcook or the meat will become tough. Taste the soup, and adjust the seasoning with salt, pepper, red flakes and vinegar; serve immediately. *Chinese red vinegar is made from rice and used primarily as a dip or in soups and sauces. It can be found at your local Asian market or online. Substitute red wine vinegar if you are unable to find it.

 

 

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Radicchio Soup

Radicchio Soup

2 quarts chicken or vegetable stock

1 C. acini de pepi or other small pasta

2 Vidalia or yellow onions, thinly sliced

3 springs fresh thyme

1 head radicchio, roughly chopped

2 tsp. extra virgin olive oil

salt and pepper, to taste

 

Bring stock to a boil in large stock pot with thyme sprigs. When the stock comes to a boil, throw in the pasta and cook until al dente, about 5-7 minutes. Meanwhile, slowly sauté your onions in the olive oil until they are wilted and caramelized.  Fish out your thyme sprigs – the leaves will come right off the stem. Add onions to stock, season with salt and pepper to taste, and boil for an additional 5-10 minutes. Before serving, add radicchio and allow to heat through – about 2-3 minutes. I would not let this soup sit and percolate because the radicchio looks icky and gets strong. If you add it right before serving, it stays light-ish in color and still has good texture. Serve immediately. Optional: a little drizzle of nice extra virgin or truffle oil goes well with this, too.

 

 

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Green Cauliflower Soup with Capers and Lemon

Green Cauliflower Soup with Capers and Lemon

caulsoup1 small cauliflower, green if you can find it

1/2 leek

1 clove of garlic

2 anchovy fillets

4-5 capers in salt

Lemon juice

Light stock

Salt

Extra-virgin olive oil

 

Put the capers in water to soak. Divide the cauliflower into small florets.  Slice the leek and chop the garlic. Heat up some olive oil in a pan and gently fry the anchovy, leek and garlic stirring all the time until the anchovy has dissolved. Add the cauliflower and go on cooing for 4-5 minutes. Add stock (or water) until it covers the cauliflowers and a little more. Add the smaller amount of capers and simmer for 10-12 minutes. Blend the soup in a mixer until smooth, taste and add more capers if needed. If you do you can either leave them as they are or do another run with the blender. Add freshly squeezed lemon juice, stir and serve.

 

 

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Holiday Pumpkin Soup

Holiday Pumpkin Soup

1 T. olive oil

1 diced small onion

1 tsp. ground cumin

1/2 tsp. ground ginger

1/2 tsp. pumpkin pie spice, optional

1 (29-ounce) pumpkin puree

2 T. brown sugar, optional

2 C. vegetable broth

Salt and pepper and cayenne pepper

1 1/2 C. milk or half and half

 

In large saucepan, heat the oil over medium heat. Add onion and cook, stirring for 3 minutes. Add the cumin, pie spice, and ginger, stirring for about a minute. Stir in the pumpkin puree, broth, and brown sugar and bring to a boil, lower heat, cover soup, and simmer for about 5 minutes, stirring. Season soup with salt, pepper and cayenne. Stir in the milk and bring soup to simmer, reduce heat and simmer for a minute. Remove pan from heat and spoon into individual bowls. Garnish with thin slices of pear, cream, maple syrup or crumbled corn bread.

 

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Pepper Jack Soup

Pepper Jack Soup

2 T. butter

1 small red bell pepper, diced

1/2 to 1 small yellow bell pepper, diced

1 small green bell pepper, diced

1 medium onion, diced

2 tsp. minced garlic

1/4 C. flour

1 can low-fat, low-sodium chicken broth

2 C. half and half

2 C. shredded Pepper Jack cheese

1/8 tsp 1/4 tsp. white pepper, to your taste

Dash of Cayenne pepper, optional

Salsa & sour cream for garnish

 

In a heavy soup kettle over medium heat, melt butter. Add red, yellow, and green peppers, onions, and garlic, and sauté until vegetables are tender. Add flour and stir for about 2 minutes. While whisking, pour in the chicken broth and then the half and half. Simmer until slightly thickened, stirring constantly to avoid scorching.  Gradually add cheese, 1/2 C. at a time, stirring after each addition until the cheese melts and the soup is smooth. Season to taste with pepper.

 

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Roasted Acorn Squash Soup with Horseradish and Apples

Roasted Acorn Squash Soup with Horseradish and Apples

roasted_acorn_squash_soup_hd3 acorn squash, (about 3 lb. total)

3 1/2 C. Homemade Chicken Stock, or canned low-sodium chicken or vegetable broth, skimmed of fat

1 1/2 C. apple cider

1 T. freshly grated horseradish

3/4 tsp. salt

1/4 tsp. freshly ground black pepper

2 Granny Smith apples, (about 1 pound)

Juice of 1 lemon

1/4 C. coarsely chopped fresh flat-leaf parsley, leaves

Olive-oil cooking spray

 

Heat oven to 450 degrees. Cut acorn squash in half lengthwise, scoop out seeds, and place, cut side down, on a baking sheet coated with olive-oil cooking spray. Roast until tender, about 45 minutes. Combine chicken stock, apple cider, 1 tsp. horseradish, salt, and pepper in a medium saucepan, and bring to a simmer. Scoop squash flesh out of skins, and place in the bowl of a food processor. Add 1 C. hot stock mixture, and puree until smooth. Stir squash mixture into pan with remaining stock, and keep soup warm. Peel and core apples, and cut into 1/4-inch dice. Transfer to a small bowl, add lemon juice and remaining 2 tsp. horseradish, and toss to combine. Heat a medium sauté pan coated with olive-oil cooking spray over medium-high heat. Add apple mixture and sauté until golden brown. Serve soup garnished with sautéed apple mixture and chopped parsley.

 

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Thai Hot & Sour Soup with Shrimp Toast

Thai Hot & Sour Soup with Shrimp Toast

1/4 C. peeled ginger julienned

1 sliced onion

4 Thai bird chiles

3 stalks lemon grass, white part only, sliced

1/4 C. 3 Crab fish sauce

6 C. chicken stock

6 kaffir lime leaves

3/4 C. rice wine vinegar

1/2 C. Thai basil leaves

1 tsp. ground white pepper

2 C. Sauteed sliced shiitake mushrooms

1 C. enoki mushrooms

1/4 C. sliced scallion

1/2 C. chopped scallions, green part only

 

Saute ginger, onion, chiles and lemon grass until soft. Deglaze pan with fish sauce. Add chicken stock and lime leaves. Simmer and reduce the liquid by 20 per cent. Add vinegar, basil and pepper. Check for seasoning. Strain the soup. Add sautéed shiitakes and fresh enoki mushrooms. Ladle soup in soup plates. Garnish with shrimp toast and scallions.

 

 

Shrimp Toast

 

2 C. shrimp, chopped

1 C. napa cabbage

1 T. minced ginger

1 T. sesame oil

1 whole egg

1/4 C. chopped scallions

1/4 C. chopped cilantro

1/2 C. finely diced jicama

Salt and white pepper to taste

6 slices of dried bread with the crust removed

1/4 C. sesame seeds

Canola oil

 

In a food processor, puree first 5 ingredients. Check for seasoning. Fold in scallions, cilantro and jicama. Spread the mixture on bread, cut in half on the diagonal and sprinkle with sesame seeds. Heat a deep fryer to 375 degrees F and fry until golden brown

 

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Polka Dot Chowder

Polka Dot Chowder

4 med. potatoes, diced

2 cups boiling, salted water

1 2/3 cups evaporated milk

1 lb. cream-style corn

1 tbs. butter

2 med. onions, chopped

1/2 tsp. salt

1/8 tsp. pepper

2 jumbo hot dogs, sliced into circles

 

Cook potatoes in boiling, salted water until tender.  Add evaporated milk and corn. Blend well and cook 5 min. over low heat.  Melt butter and sauté onions until yellow and clear.  Add sautéed onions, salt, pepper, and hot dogs to chowder.  Cook until hot dogs are heated through.

 

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Roasted Garlic Soup with Turkey

Roasted Garlic Soup with Turkey

4 whole heads garlic

1 tsp. olive oil

4 C. frozen defatted chicken stock, thawed

2 medium carrots, sliced

1 C. whole kernel corn

1 small onion, sliced

4 oz. turkey cutlets, chopped

1/2 C. minced fresh parsley

1/4 tsp. salt

1/4 tsp. ground black pepper

 

Preheat the oven to 350°F. With a sharp knife, slice the top 1/4″ off each head of garlic; discard the tops. Lightly brush the heads with the oil. Place in a shallow baking dish. Cover with foil. Bake for 55 to 60 minutes. Remove the foil and bake for 10 minutes, or until the garlic skin is browned and the interior is very soft. Set aside until cool enough to handle. Squeeze the cloves to release the roasted garlic; discard the skin. In a blender or food processor, combine the garlic and 1 C. of the stock. Process until smooth. In a Dutch oven, combine the carrots, corn, onions, and 1 C. of the remaining stock. Cook, stirring, over medium-high heat for 10 minutes, or until the onions are soft but not browned. Add the turkey, garlic mixture, and the remaining 2 C. stock. Bring to a boil. Cook, stirring occasionally, for 20 minutes, or until the turkey is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 piece. Stir in the parsley, salt, and pepper.

 

 

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Creamy Broccoli Soup with Cheddar and Chive Toast

Creamy Broccoli Soup with Cheddar and Chive Toast

2 T. extra virgin olive oil
1 large yellow onion, chopped
3 garlic cloves, chopped
1 T. fresh thyme leaves, chopped (from about 4 sprigs)
Salt and ground black pepper to taste
A couple of dashes of hot sauce
2 10-oz boxes of frozen broccoli, defrosted
1 qt. chicken stock or broth
1/2 C. heavy cream or half-and-half
8 slices baguette bread
1 C. shredded cheddar cheese
1/4 C. flat leaf parsley, chopped
zest and juice of 1 lemon

Heat a large soup pot over medium-high heat. Add the olive oil and the onions, garlic, and thyme to the pot and season with salt, pepper, and a few dashes of hot sauce. Cook, stirring frequently, until the onions are tender. Add the broccoli and continue to cook until the broccoli is heated through. Transfer the broccoli and the onions to a blender or food processor with 1/2 C. chicken stock and puree until smooth. Add the pureed broccoli back to the soup pot and stir in the remaining 3 1/2 C. chicken stock and the cream. Bring the whole thing to a simmer, and cook for 10 minutes. While the soup is simmering, toast the baguette slices until golden in the broiler or toaster oven. Mix the cheddar and parsley and sprinkle over the golden toast slices. Return to the broiler or toaster oven to melt and lightly brown the cheese. To finish the soup, add the lemon zest and juice, stir to combine, and transfer the soup to serving bowls. Serve immediately.

 

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Gypsy Soup

Gypsy Soup

Olive oil for sautéing

1 large onion, chopped

2 cloves garlic, passed through a press

3 smallish sweet potatoes, peeled and chopped

3 stalks celery, chopped

2 medium fresh tomatoes, chopped

1 green bell pepper, chopped, membrane and seeds removed

1 1/2 C. cooked chickpeas

4 C. water

 

2 tsp. paprika

1 tsp. turmeric

1 tsp. dried basil

1 tsp. salt

Pinch of cinnamon

Pinch of cayenne

2 bay leaves

1 T. tamari

 

In a dutch oven, warm the oil and sauté the onions, garlic, celery and sweet potatoes for 5 minutes.  Add the seasonings, except for the tamari, and the water.  Cover and simmer for 15 minutes.  Add the remaining vegetables and the chickpeas and continue to simmer for 10 minutes more, until the vegetables are as tender as you’d like.  Stir in the tamari and adjust the seasonings.

 

 

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Creamy Potato Miso Soup

Creamy Potato Miso Soup

1 tsp. Grapeseed or Olive Oil

2 Cloves Garlic, minced

3 C. Chicken Broth or Chicken-Flavored Vegetarian Broth

¾ lb. Potatoes, diced into ½ inch cubes

¼ tsp. Onion Powder

1 T. Cashew Butter (optional, but a nice addition for flavor and texture)

1 T. Light Miso

1 Tsp. Dried or Fresh Chives

Fresh Ground Black Pepper

 

Heat the oil over medium-low heat, add the garlic, and sauté until fragrant, just 2 to 3 minutes. Add in the broth, potatoes, and onion powder, and bring the soup to a boil.  Reduce the heat to medium-low again, cover and simmer for about 15 to 20 minutes, or until those potatoes are nice and tender. Place the soup and potatoes in your blender (may need to do this in two batches) along with the cashew butter and miso. You may want to let it cool for a few minutes, and make sure you secure the lid as you puree the soup until it is nice and smooth (lest some of that hot liquid go flying!). Return the soup to the pot, add the chives and black pepper to taste, and heat it to your desired temperature. Serve topped with wonton strips or your favorite crumbled crackers. I used some wonderful flour tortilla strips  (not unlike wonton strips) that were leftover from a dinner out. Miso is sold in the refrigerated section of many grocers and Asian markets.  I buy a sizable tub for around $3.50 at Whole Foods, and it lasts quite a while.  It keeps for around 6 months (I believe) once opened, so it easily fits on the convenient frugal foodie list, and adds a nice jolt of salty flavor.  You can get several different types of misos, but a light soy miso or chickpea miso is what I would recommend for this one.

 

 

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Pappa al Pomodori (Tuscan Tomato and Bread Soup)

Pappa al Pomodori (Tuscan Tomato and Bread Soup)

2-1/2 pounds plum tomatoes, cored and cut in half

1/2 C. extra virgin olive oil

1/2 pound leeks, white bulb only, finely diced

12 basil leaves, minced

3 C. hot chicken or vegetable broth

3/4 tsp. fine sea salt

Grinding black pepper

3 C. stale bread cut into 1-inch cubes

 

Puree tomatoes in a food processor until smooth. Pour mixture into a fine sieve placed over a large bowl. Strain juice by pressing down with a wooden spoon; discard seeds and skins. Set aside. Heat 1/4 C. of olive oil in a large soup pot, stir in leeks and half the basil and cook until leeks soften. Stir in tomato juice, broth, salt, and pepper and cook over medium heat for 5 minutes. Cover pot and remove from heat. Heat remaining olive oil in a large sauté pan. Stir in remaining basil and bread cubes. Brown bread quickly over medium heat. Stir cubes into soup. Cover the pan and allow bread to absorb liquid. When ready to serve, slowly reheat the soup. Pass extra virgin olive oil to drizzle on top.

 

 

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Sausage & Tortellini Soup

Sausage & Tortellini Soup

soup23 cups cooked Italian sausage

3 cups uncooked tortellini

4 cups water

1 can evaporated milk

6 chicken bouillon cubes

1 T. oregano

1 T. parsley

1 T. chives

Salt & pepper to taste

Parmesan cheese

 

Put all ingredients except tortellini in medium size sauce pan and bring to boil.  Allow to simmer about 15 minutes.  Add tortellini and allow to boil according to pasta pkg. instructions.  Sprinkle with freshly grated parmesan cheese and serve.