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Category: Soups & Stews

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

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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

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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