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Category: Soups & Stews

Asparagus & Chervil Soup

Asparagus & Chervil Soup

3 T. olive oil

2 leeks, washed well and finely sliced

2 baking potatoes, peeled and finely chopped

1½ qt. homemade or good bought chicken stock

2 Ib. asparagus, washed and trimmed, tough ends removed

Generous handful of chervil

1¾ C. whipping (35%) cream

Salt and freshly ground black pepper

 

 

Heat the oil in a large pan and fry the leeks over moderate to low heat until very soft. Add the potatoes and stir so they absorb the oil. Add the stock, increase the heat slightly to bring to a boil, then cook for 10 minutes. Slice the asparagus stems and tips into 3/4-inch (2 cm) pieces and add to the potatoes. Boil for a further 7 minutes or until tender. Strip the chervil leaves from their stems and add the stems to the soup. Cook for a few minutes, remove the soup from the heat, then liquefy in a blender or food processor. Finely chop most of the chervil leaves, reserving some whole ones to serve. Stir the chopped leaves into the soup with the cream. Season to taste and thin with water if wished. Garnish with chervil leaves and serve hot or cold.

 

 

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Replace Cream of X Soup

Replace Cream of X Soup

I despise Cream of X soups.  They taste terrible, and are full of crud I don’t want to eat. Yet practically every casserole calls for it.  Make your own thick béchamel to replace them.

 

2 tablespoons butter

3 tablespoons all-purpose flour

1/2 cup low sodium chicken broth

1/2 cup low-fat or fat free milk

salt and pepper to taste

 

Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Taste and add salt and pepper, as needed to taste. Use in casseroles in place of condensed cream soups.

 

This cream soup base can be varied by using vegetable broth, sauteéd chopped celery, celery seed, or sauteéd chopped mushrooms. Add herbs and or seasonings, as desired.

Roasted Asparagus & Shrimp Soup with Parmesan Cheese Croutons

Roasted Asparagus & Shrimp Soup with Parmesan Cheese Croutons

soup1 pound thin asparagus spears, cut into 2-inch pieces (about 4 cups)

2 large tomatoes, peeled, seeded and diced (about 1 1/2 cups)

1 small sweet onion, chopped (about 1/2 cup)

2 cloves garlic, chopped

2 tablespoons olive oil

4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)

1 pound cooked shrimp, peeled, deveined and coarsely chopped

4 slices Pepperidge Farm® Texas Toast Parmesan

 

Heat the oven to 425°F. Place the asparagus, tomatoes, onion and garlic into a 17 x 11-inch roasting pan. Pour the oil over the vegetables and toss to coat. Bake for 25 minutes or until the vegetables are tender. Heat the broth in a 4-quart saucepan over high heat to a boil. Add the vegetables and shrimp. Cook until the mixture is hot and bubbling. Season to taste. Prepare the toast slices according to the package directions. Cut the toasts into bite-size pieces. Divide the soup mixture among 4 serving bowls and top with the toast pieces.

Hearty Gumbo with Shrimp, Andouille Sausage, and Okra

Hearty Gumbo with Shrimp, Andouille Sausage, and Okra

gumbo1 1/2 lb. of medium shrimp, peeled

1 container of cooked and shelled crawfish meat, or cooked and shelled crab meat (8 oz)

2 quarts of shrimp stock, at room temperature

1 small bottle of clam juice (8 fl oz)

1/2 C. of vegetable oil

1/2 C. of flour

2 large yellow onions, chopped

1 red bell pepper, cored, deseeded, and chopped

2 celery stalks, chopped

1/2 lb okra pods, with stems removed and roughly sliced into 1/4 inch rounds

5 large garlic, minced

1 tsp. dried thyme

1 T. of Creole seasoning

1/4 tsp. of California red pepper powder

2 bay leaves

1 1 lb pkg of andouille sausage

parsley, to garnish

scallions, to garnish

 

In an enameled cast iron dutch oven, heat the vegetable oil on high heat until shimmering and slightly smoking. Carefully stir in the flour, being careful of the splattering and sizzling oil. Stir the flour constantly, until the roux deepens into a chocolately brown color. Do not leave the roux unattended and make sure that the flour does not stick or burn in the corners of the pot.  Carefully add the “holy trinity” of New Orleans cooking (onions, bell pepper, celery) and the garlic, thyme, California pepper powder, and Creole seasoning until the vegetables begin to soften, wilt, and glisten.  Then, add the room temperature shrimp in a steady stream while again, stirring methodically. After incorporating the ingredients, add the bay leaves, sausage, and okra and simmer on low heat for about 30 minutes, until the gumbo has thickened and the vegetables are soft and supple to the bite. Add the shrimp, and cook until the shrimp has cooked through, about 5 minutes. Add the crawfish tails (or crab meat pieces) and stir it in the gumbo to warm. Serve the gumbo with chopped parsley and scallions, over a bowl of cooked long-grain white rice.

 

 

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Ramp and Potato Soup with Saffron, Chives and Tomatoes

Ramp and Potato Soup with Saffron, Chives and Tomatoes

1/2 tsp. saffron threads

2 T. boiling water

2 T. butter

About 4 C. ramps, or 4 bunches, trimmed of the root end and chopped (including leaves)

2 medium sized russet potatoes, peeled and diced

5 C. vegetable broth

2 C. milk

Salt and Pepper to taste

1/4 tsp. Tabasco

1/4 C. snipped chives

Good handful cherry tomatoes, quartered

 

In a small glass, combine the saffron and the boiling water and allow to steep for 10 minutes. In the meantime, melt the butter in a large Dutch oven over medium heat. Add the ramps and sauté until wilted, about 5 minutes. Add the potatoes and cook for 1-2 minutes before adding the stock and the saffron along with its liquid. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 30 minutes. With an immersion blender, purée the soup to your desired consistency. Add the milk and season to taste with salt, pepper and Tabasco. Heat until it is warmed through, then ladle into bowls and serve sprinkled with chives and topped with tomatoes.

 

 

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Pancetta, Onion and Tomato Soup with Portobello Mushroom Ravioli

Pancetta, Onion and Tomato Soup with Portobello Mushroom Ravioli

1 C. pancetta, finely diced (you can use bacon if you want, but make it good bacon)

1/2 medium onion, diced

5 cloves of garlic, smashed

1 small leek, diced

1/4 C. dry white wine

6 C. chicken broth

1 can whole peeled tomatoes, drained and coarsely chopped

1 1/2 C. shitake mushrooms, sliced into 1/8” strips

1 package portobello mushroom ravioli (or any other ravioli that sounds good to you – lobster, pesto or spinach all work)

Finely chopped flat-leaf parsley, to garnish

1/4 C. shaved parmesan, to garnish

Sea salt and freshly ground black pepper, to taste

soupwithmushroomravioli

Heat a large stockpot over medium heat. Add the pancetta and cook for 2-3 minutes, or until the pancetta has started leaving brown bits on the bottom of the pot. Add the onion, garlic and leek and continue to cook over medium heat for another 5 minutes, stirring occasionally. Add the white wine to deglaze the pot – the acid in the wine will let the brown bits on the bottom become unstuck. Scrape them up with a wooden spoon or spatula. Add the chicken broth and bring to a boil. Cover the pot and reduce the heat to a simmer. Let simmer for at least 20 minutes, or up to 4 hours for maximum flavor. Season to taste with salt and pepper. When you are about ready to serve, bring the soup to a boil and add the mushrooms. Cook for 1 minute, then add the ravioli and cook according to the package directions, usually about 3 minutes. Add the tomatoes. To serve, ladle a generous serving of broth and a few ravioli into a bowl and top with a little parsley and parmesan cheese.

 

 

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Potato Soup +

Potato Soup +

8 bacon slices

2 C. chopped onion
1 large leek (white and pale green parts only), chopped
3 celery stalks, chopped
2 medium carrots, peeled, chopped
3 3/4 C. canned low-salt chicken broth
1 large potato (about 10 ounces), peeled, chopped
1 C. dry white wine

4 ounces blue cheese, crumbled

Cook bacon in heavy large pot over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels and drain. Crumble bacon. Spoon off all but 2 T. bacon drippings from pot. Add onion, leek, celery and carrots to pot. Cover, reduce heat to low and cook until vegetables begin to soften and color, about 15 minutes. Add broth, potato and wine. Bring to boil. Partially cover pot. Simmer until all vegetables are tender, about 30 minutes. Remove from heat.  Place cheese in processor. Add 1 1/2 C. hot soup. Blend until cheese melts and mixture is smooth. Return cheese mixture to soup in pot and stir to blend. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover soup and wrap bacon; refrigerate.) Stir soup over low heat until heated through. Ladle soup into bowls. Sprinkle bacon over and serve.

 

Meatball Soup with Egg and Lemon (Yiouvarlakia soupa Avgolemono)

Meatball Soup with Egg and Lemon (Yiouvarlakia soupa Avgolemono)

Avgolemono is the Greek term for the classic Mediterranean egg-and-lemon mixture used as a thickener for soups or stews. In Turkey, the same blend is called terbiyeli. While simple versions of this soup include just rice, and others call for chicken and rice, leeks and celery and even fish, the most interesting and filling interpretations feature these little meatballs.

soup1 lb ground (minced) lean beef or lamb

1 C. grated or finely minced onion

6 T. long-grain white rice or 1/2 C. fine dried bread crumbs

1/2 C. chopped fresh flat-leaf (Italian) parsley

2 T. chopped fresh mint or dill

3 eggs

salt and freshly ground pepper

6 C. chicken stock

1/4 C. fresh lemon juice

 

In a bowl, combine the meat, onion, rice or bread crumbs, 1/4 C. of the parsley, the mint or dill and 1 of the eggs. Season to taste with salt and pepper. Using your hands, knead the mixture until well mixed. Form the mixture into tiny meatballs about 1/2 inch in diameter. In a large saucepan over medium-high heat, bring the stock to a boil. Add the meatballs, reduce the heat to low, cover and simmer gently until the meatballs are cooked, 25-30 minutes. In a bowl, beat the remaining 2 eggs until very frothy. Gradually beat in the lemon juice. Then gradually beat in about 1 1/2 C. of the hot soup, beating constantly to prevent curdling. (This step tempers the eggs so that they won’t scramble when added to the soup.) Continue to beat until thickened, then slowly stir the egg mixture into the hot soup. Heat through, but do not allow the soup to boil. Ladle into warmed bowls, sprinkle with the remaining 1/4 C. parsley and serve hot.

 

 

 

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SBD Apple-Butternut Squash Soup

SBD Apple-Butternut Squash Soup

1 tsp. extra-virgin olive oil

1 small onion, thinly sliced

2 lb. butternut squash, peeled, seeded, and cut into 1-inch pieces

3 C. lower-sodium chicken broth

1/2 C. unsweetened apple cider

Salt and freshly ground black pepper

 

Heat oil in a large heavy-bottomed saucepan over medium heat. Add onion and cook until softened and lightly browned, about 5 minutes. Add squash, cover, and cook 10 minutes more, stirring occasionally. Add broth and simmer until softened, 15 to 20 minutes. Using a slotted spoon, transfer solid ingredients to a blender with apple cider and puree until smooth. Add 1…” C. of the cooking liquid and puree until smooth. Stir back into the pan. Serve hot.

 

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Cioppino

Cioppino

1/2 C. each chopped green pepper and onion

2 cloves, garlic, minced

1/4 tsp. oregano, crushed

1/8 tsp. thyme, crushed

1/4 C. olive oil

2 cans (10 3/4 oz. each) condensed tomato soup

1 C. water

1/2 C. sauterne or other dry white wine

1 lb. shrimp, shelled and de-veined

2 lobster tails, cracked

2 T. chopped parsley

1 bay leaf

1 lb. haddock fillet, cut in 1- inch pieces

 

Cook pepper, onion, oregano and thyme in olive oil until tender. Add remaining ingredients except haddock. Cook over low heat 10 minutes. Add haddock; cook 1- minute more. Stir gently.

 

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Chicken with Rosemary Dumplings

Chicken with Rosemary Dumplings

chicken-and-rosemary-dumplings2 T. vegetable oil

6 large   (3 1/4 lb.) bone-in chicken breast halves, skin removed

4 large   carrots, peeled and cut into 1-inch pieces

2 large   stalks celery, cut into 1/4-inch-thick slices

1 medium onion, finely chopped

1 C. all-purpose flour

2 T. all-purpose flour

2 tsp. baking powder

1 ½ tsp. chopped fresh rosemary

1/2 tsp. dried rosemary may be substituted for fresh rosemary

1 tsp. salt

1 large   egg

1 ½ C.    milk

2 C. water

1 can (14 1/2 oz.) low-sodium chicken broth

1/4 tsp. ground black pepper

1 oz. (10 oz.) frozen peas

 

In 8-quart Dutch oven, heat 1 T. oil over medium-high heat until very hot. Add 3 chicken breast halves; cook until golden brown, about 5 minutes per side. With tongs, transfer chicken pieces to bowl as they are browned. Repeat with remaining chicken. Add remaining 1 T. oil to drippings in Dutch oven. Add carrots, celery, and onion and cook, stirring frequently, until vegetables are golden brown and tender, about 10 minutes. Prepare dumplings: In small bowl, combine 1 C. flour, baking powder, rosemary, and 1/2 tsp. salt. In C., with fork, beat egg with 1/2 C. milk. Stir egg mixture into flour mixture until just blended. Return chicken to Dutch oven; add water, broth, pepper, and remaining 1/2 tsp. salt. Heat to boiling over high heat. Drop dumpling mixture by rounded T. on top of chicken and vegetables to make 12 dumplings. Reduce heat; cover and simmer 15 minutes. With slotted spoon, transfer dumplings, chicken, and vegetables to serving bowl; keep warm. Reserve broth in Dutch oven. In a small bowl blend remaining 2 T. flour with remaining 1 C. milk until smooth; stir into broth mixture. Heat to boiling over high heat; boil 1 minute to thicken slightly. Add peas and heat through. Pour sauce over chicken and dumplings.

 

Yield: 6 servings

Calories: 437

Fat: 10g

Fiber:

 

 

 

 

 

Chicken, Corn, and Black Bean Stoup

Chicken, Corn, and Black Bean Stoup

2 T. extra virgin olive oil

2 lb. chicken tenders, cut into bite size pieces

1 T. ground cumin

1.5 T. ground coriander

1 chopped chipotle chili pepper in adobo sauce or 1 T. Chipotle chili pepper powder

1 large onion, chopped

4 ears of fresh corn, kernels cut from the cob

1 red bell pepper, cored, seeded, and chopped

3 T. corn starch

1 quart chicken stock or broth

1 15-oz. can black beans, drained

Juice of 1 lime

1/4 C. fresh cilantro leaves, chopped, plus some for garnish

Hot sauce (optional)

Sour cream, for garnish (optional)

Salt and pepper

 stoup

Heat a large soup pot over medium-high heat with EVOO. Add the chicken, and season with salt, pepper, cumin, coriander, and chipotle chili pepper. Cook the chicken until lightly browned, about 3 to 4 minutes. Add the onions, corn kernels, and red bell pepper. Cook, stirring frequently, for about 3 minutes. Mix the corn starch with a small amount of chicken broth. Turn the heat up to high. Add the chicken stock, and chicken stock mixed with corn starch. Bring to a simmer and add the black beans. Simmer for 15 minutes. Add the lime juice and cilantro, stir to combine. Taste and check for seasoning; adjust with salt/pepper. Serve the stoup garnished with a little sour cream and chopped cilantro.

 

 

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Royal Carrot Soup

Royal Carrot Soup

soup3 C. chicken broth

2 C. Florida grapefruit juice

6 to 8 carrots, pared, cut in chunks

1 onion, cut in chunks

3/4 tsp. ground cumin

1/2 tsp. ground cinnamon

1/4 tsp. salt

1 C. sour cream, or yogurt

diced fresh herbs, if desired

In large saucepan, combine broth, grapefruit juice, carrots, onion, cumin, cinnamon and salt.  Bring to a boil.  Reduce heat.  Simmer 25 minutes or until carrots are tender.  Puree vegetables and cooking liquid in a blender or food processor.  Return to saucepan; heat.  Serve with sour cream or yogurt. Sprinkle with herbs, if desired.

 

Thai Green Curry Shrimp

Thai Green Curry Shrimp

1 tsp. peanut oil

1 C. thinly sliced onion

1 C. chopped green onions (about 8 small)

1 to 2 tsp. Thai green curry paste

1 14-oz. can unsweetened coconut milk

1 C. low-salt chicken broth

3 tsp. Thai fish sauce (nam pla)

2 tsp. sugar

1 C. diced plum tomatoes

2 lb. uncooked large shrimp, peeled, deveined (I used 25-30 count shrimp-bb)

Salt

Chopped fresh cilantro

Lime wedges

 

Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Add shrimp and cook just until opaque in center, stirring often, about 3 to 5 minutes depending on size of shrimp. Add salt to taste. Transfer curry to large shallow bowl. Garnish with cilantro. Serve, passing lime wedges separately.

 

 

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Mushroom Bisque

Mushroom Bisque

1 T. extra-virgin olive oil

2 T. unsalted butter, plus more for buttering bread

1 lb criminal mushroom, cleaned and chopped

1 T. fresh thyme leave, chopped

1 large onion, chopped

3 garlic cloves, minced

Salt

Fresh ground black pepper

1/4 C. cognac

3 C. chicken broth

1/2 C. heavy cream

Hot sauce

3 slices bread

1/4 C. fresh flat leaf parsley, chopped (or 3 T. chopped fresh chives)

 

Preheat a large pot over high heat with the oil and butter. Add the mushrooms and thyme; cook for 6-7 minutes. Add in onions, garlic, salt, and pepper; continue to cook for 5 minutes. Add in cognac; stir for 1 minute; add ½ C. chicken stock and cook for 1 minute. Transfer the mushrooms and the liquid to a blender or food processor; puree until really smooth. Return the puree to the soup pot; add in the remaining 2 ½ C. of broth and cream. Add in a few dashes of hot sauce and bring to a simmer, then cook for 5 minutes. Toast the bread dark and extra crisp; butter the toast and cut into very small cubes. Ladle the soup into 4 bowls and top with croutons and parsley.

 

 

 

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Smoked Brisket Soup

Smoked Brisket Soup

1 C. Celery medium dice

1 C. onions medium dice

5 ounces Butter

5 ounces Flour

2 qt. Beef consommé

2 lbs Frozen Mixed Vegetables ( fresh if you have them)

Pinch ground Thyme

2 tsp. ground Black pepper

1.5 lbs cooked Beef brisket coarsely chopped

1-#10 can Rotel tomatoes

2 tsp Salt.

 

In a large heavy bottom stock pot cook butter, onions and celery until vegetables are tender. Add flour and mix well. Cook roux for 5 minutes stirring frequently. Add beef consommé slowly whisking to incorporate all liquid. Bring liquid to a slow simmer and then add remaining ingredients. Bring back to a simmer and cook for 20 minutes before serving.

 

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Seafood and Fennel Soup

Seafood and Fennel Soup

1 T. olive oil

8 ounces mushrooms, thickly sliced

6 bacon slices, chopped

1 large onion, coarsely chopped

1 C. thinly sliced fennel

1/4 C. chopped red bell pepper

1 T. crushed fennel seeds

2 large garlic cloves, chopped

1 1/2 pounds red-skinned potatoes, unpeeled, cut into 1/2-inch pieces

3 1/2 C. canned chicken broth

2 14 1/2-ounce cans diced peeled tomatoes

1 8-ounce can tomato sauce

1 1-pound halibut fillet, cut into 1-inch pieces

8 ounces red snapper fillets, cut into 1-inch pieces

8 ounces sole fillets, cut into 1-inch pieces

Chopped fresh parsley

 

Heat oil in heavy large skillet over medium-high heat. Add mushrooms and sauté until golden, about 5 minutes. Set mushrooms aside. Cook bacon in heavy large Dutch oven over medium heat until almost crisp, stirring often, about 3 minutes. Add onion, fennel, bell pepper, fennel seeds and garlic; sauté until vegetables are almost tender, about 5 minutes. Add potatoes, chicken broth, tomatoes with their juices and tomato sauce and bring to boil. Reduce heat and simmer until potatoes are almost tender, about 25 minutes. Mix in mushrooms. (Can be made 1 day ahead. Cover and refrigerate. Bring soup to simmer before continuing.) Add halibut, red snapper and sole to soup and simmer just until fish is cooked through, about 6 minutes. Season with salt and pepper. Ladle into bowls. Sprinkle with parsley.

 

 

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Chevy’s Chicken Stock

Chevy’s Chicken Stock

1 3-4lb. Chicken

2 ½ qt. Cold Water

1 large Celery Rib, with leaves, coarsely chopped

1 Scallion, top discarded, coarsely chopped

2 Carrots, coarsely chopped

1 Yellow Onion, coarsely chopped

1 bunch cilantro stems

4 to 5 cloves garlic

½ tsp. White Pepper

1 tsp. Salt

1 Bay Leaf

 

Combine all ingredients in a stockpot over high heat.  Bring to a boil, then decrease the heat to low and simmer for 1 hour, skimming off any foam or impurities that rise to the surface.  Remove from heat and cool.  Remove the chicken, cool, and reserve for another use (such as salsa chicken).  Strain off vegetables and discard.  Cover and refrigerate the stock.  The next day, remove and discard any fat that has collected on the surface.

 

From Chevy’s Tex Mex Cookbook

 

 

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Potage of Passion with Star Croutons

Potage of Passion with Star Croutons

01a tureen (547x800) (2)6 large ripe tomatoes

2 cloves garlic

2 T. butter

3 yellow onions, diced

Salt and pepper, to taste

2 T. chopped fresh basil

 

Place tomatoes in boiling water fro 2 minutes or until skins split. Drain and cool. Peel and chop. Sauté garlic in butter. Add onions and tomatoes. Reduce heat and allow to cook until onions and tomatoes are soft. Season to taste. Stir in basil. Puree to a chunky texture. Serve hot with stars cut from toasted baguette slices.

 

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Yakima Corn Chowder

Yakima Corn Chowder

1/2 lb. Bacon

2 large Onions, chopped

10-12 small Red Pontiac “New” Potatoes, scrubbed and diced

6 C. Chicken Stock

2 Carrots, peeled and diced

2 Celery Stalks, diced

4 ears fresh Corn, kernels removed (about 3 1/2 C. kernels)

2 C. Cream or Half and Half

 

Sauté bacon until crisp in a soup pot. Remove to drain on paper towels, and crumble. Leave 4 T. bacon fat in pot. Add onions to fat and cook slowly until softened but not browed or crispy, about 20 minutes. Add potatoes and stock, cover partially and simmer until potatoes are almost tender 15 to 20 minutes. Add carrots and celery and cook gently for 4 to 5 minutes, until they are tender crisp. Add bacon and simmer about 3 minutes, and then add corn and cook just another 2 minutes. Pour in cream and bring heat back up to a a gentle simmer; do not boil. Season to taste with salt and pepper. If desired serve with a small dollop of softened compound herb butter (such as parsley and mint)

 

 

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Perfect Protein Soup

Perfect Protein Soup

2 T. Butter

1 C. carrot (diced)

1 C. celery (diced)

1 1/2 C. red onion (diced)

2 garlic cloves (minced)

2 quarts chicken stock

1/2 C. lentils (dry)

1/2 C. quinoa

16 oz. Boneless Skinless Chicken Breast

1 tsp. fresh ginger (minced)

1/2 tsp. turmeric

1/2 tsp. crushed red pepper

2 tsp. sea salt

1 large tomato (diced)

 

Sauté the carrots, celery, and onions lightly in Butter. Add the garlic, and a few minutes later… the chicken stock, quinoa, and lentils. Simmer. When the lentils are tender, add the spices and chicken. Simmer until the chicken is cooked throughout. Add the diced tomato, simmer and taste. Adjust spices if desired.

 

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Zesty Bean Soup

Zesty Bean Soup

2 cans black beans, undrained

1 large onion, diced

1/2 C. chopped carrots

4 cooked & chopped slices of lean bacon

3 or 4 garlic cloves, pressed or finely minced

2 tsp. ground cumin

1 can low-fat, low-sodium beef broth

1/8 tsp. each salt, black pepper, and red Cayenne pepper

1/4 C. fresh cilantro leaves only

Tabasco, optional

 

Place beans in a large saucepan over medium heat. Add onions, carrots, bacon, garlic, and cumin, and bring to a simmer. Stirring frequently, continue simmering for 5 minutes. Add the broth to the soup. Season the soup with salt and pepper. Working in batches, puree soup in a blender or with a hand blender, to the texture that you like. Return soup to saucepan, add cilantro, and cook until soup is hot. Garnish individual servings with salsa, sour cream, and cilantro.

 

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Spicy Lemongrass Chicken Soup

Spicy Lemongrass Chicken Soup

lemongrass2 chicken breasts cut into bite-sized pieces
1 can coconut milk
2 1/2 C water
1 inch ginger root, peeled and sliced
2 limes (one for zesting, another for juicing)
1 lemongrass stalk, trimmed and cut in half
2 red chili peppers, deseeded and cut in half

1 T. light brown sugar
2 T.  fish sauce
4 oz of sliced mushrooms
Salt and pepper taste
Cilantro for garnish

Pour the coconut milk & water into a pan. Add the ginger root slices, lime zest, lemongrass, chilis, sugar, fish sauce and lime juice. Bring to a simmer and let it simmer for 8 minutes.
Add the chicken, letting let it all cook for another 8 minutes.
Add the mushrooms and continue to simmer for another 5 minutes or so.
Don’t forget to taste the soup along the way and season as necessary. You may want to remove a piece of chicken to ensure it is cooked thoroughly, too.
Before serving, remove the chilis, lemongrass and ginger as best you can. Then garnish each bowl with fresh cilantro before serving.  T

 

 

 

 

Oregon Clam Stew

Oregon Clam Stew

1 cup Butter or Margarine

10 fresh Green Onions, chopped (including greens)

1 tsp. Garlic, minced

1 1/2 to 2 lbs. Fresh Mushrooms, sliced

1 1/2 lbs. canned Clams, chopped or whole

Salt and White Pepper to Taste

3 T. Fresh Lemon Juice

1/4 to 3/4 cup White Wine

4 cups Cooked Instant Rice

Freshly Grated Parmesan Cheese (for optional garnish)

 

In a large skillet or pot over medium heat, melt the butter or margarine and sauté the green onions and minced garlic until fragrant. Add the sliced mushrooms and continue to sauté until the mushrooms have lost about half their original volume. Add clams and the clam juice to the mixture and continue to cook. Add salt and white pepper to taste. Add lemon juice and adjust seasonings again, if necessary. Bring the mixture to a boil, stirring occasionally. Add the white wine and return to the boil, then reduce heat to a simmer. Prepare the white rice in a separate pan as directed on the package. To serve, pour several T. of the clam stew over rice and top with freshly grated Parmesan cheese.

 

Jamaican Red Bean Stew

Jamaican Red Bean Stew

1 T. extra-virgin olive oil

2 cloves garlic, minced

2 C. sliced baby carrots

3 scallions, chopped

1 sweet potato, peeled and diced

1 (15-ounce) can diced tomatoes, drained

2 tsp. curry powder

1/2 tsp. dried thyme

1/4 tsp. red pepper flakes

1/4 tsp. ground allspice

Salt and freshly ground black pepper

2 (16-ounce) cans red kidney beans, drained and rinsed

1 (14-ounce) can unsweetened light coconut milk

1 C. vegetable broth

 

Pour the oil into a 4-quart slow cooker and set the cooker on high. Add the garlic and put the lid on the cooker while you prepare the rest of the ingredients. To the cooker, add the carrots, scallions, sweet potato and tomatoes. Stir in the curry powder, thyme, red pepper flakes, allspice and salt and pepper to taste. Add the beans, coconut milk and broth. Cover and cook on low for 6 to 8 hours. Serve over rice or couscous.  Top with diced tomato and red onion if desired.

jamaican-red-bean-stew

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Simple Cream of Asparagus Soup

Simple Cream of Asparagus Soup

cream-of-asparagus-soup-copy-1024x8574 T. butter

2 T. cornstarch

5 C. stock

1 pound fresh asparagus

2 egg yolks

1/3 C. milk

salt and ground white pepper to taste

1/3 C. heavy cream

 

Melt butter in a 2 quart saucepan. Remove from heat and blend in cornstarch. Stir and cook 1 minute. Remove from heat, add stock, and mix well. Bring to boiling point, stirring frequently. Wash and trim asparagus. Cut off tips and cook them in 1/2 inch of boiling water in a separate saucepan. Cut remaining asparagus in 1/2 inch pieces cook in additional stock until tender and add to the soup. Beat egg yolks with milk add to soup, and bring it to boiling point. Stir in salt, pepper, cream and asparagus tips. Heat. Serve hot. Makes 6 to 8 servings.

 

Ginger Kale Soup

Ginger Kale Soup

4 C. kale, heavy stems removed well washed & chopped

2 T. water

1 T. ginger root, peeled and mashed

1Tbsp virgin olive oil

2 T. chopped onion

2 T. flour

4 C. skim milk

1/4 T. cayenne pepper

Salt and ground pepper

Sherry

Freshly grated nutmeg

 

Place the kale in a heavy saucepan with the water. Cover and cook on medium-low heat for about 5 minutes, stirring occasionally. Add more water if necessary. When the kale is almost limp, remove it from the pot. Using a food processor or blender, blend kale along with ginger. Process for a few minutes until very fine. Heat the olive oil in the heavy saucepan. Add the onion and sauté for about 2 minutes. Whisk in the flour, being careful to keep the mixture smooth. Gradually add the milk and continue to stir. Season with salt, pepper, and cayenne. Add the kale mixture. Heat the soup until almost boiling. Ladle into bowls, and just before serving add 1 tsp.  of sherry to each bowl and mix gently. To finish, grate fresh nutmeg over each bowl.

 

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Pasta e Fagioli

Pasta e Fagioli

1 lb. extra lean ground beef

6 oz. Onion; chopped

7 oz. Carrots; slivered

7 oz. Celery; diced

24 oz. Tomatoes; canned, diced

1 C. cooked Red Kidney beans

1 C. cooked White kidney beans

44 oz. ff beef broth

1.5 tsp. Oregano

1 1/4 tsp. Pepper

2 1/2 tsp. Parsley; (fresh chopped)

3/4 tsp. Tabasco sauce

24 oz. Spaghetti sauce

4 oz. dry pasta Shell macaroni; or other pasta

 

Sauté beef in oil in large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles. Add chopped parsley. Simmer until celery and carrots are tender, about 45 minutes

 

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Poor Man’s Shrimp Bisque

Poor Man’s Shrimp Bisque

1/2 lb shrimp, peeled and cut into thirds, shells reserved

4 cups homemade chicken broth (or canned if you don’t have any made)

6 cups water

2 tablespoons butter

1 small onion, chopped

3 cloves garlic, chopped

1/4 cup flour

Pinch of cayenne pepper

1/2 cup milk

1/4 cup tomato paste

Salt and pepper to taste

 

Melt the butter in a large pot, add onions, garlic, and flour, and cook for a minute or so. Add chicken broth and water. Stir until the flour dissolves into the liquid. Drop in the shrimp shells and bring it to a boil. Cook for about 10 minutes, then scoop out the shrimp shells and discard. Add cayenne pepper, tomato paste, and shrimp, and cook for 5 more minutes. Scoop out the shrimp with a slotted spoon, and place in a blender. Make sure you don’t fill the blender too much, and be really really careful – it’s going to be hot. Blend until smooth. Now add the pureed mixture back into the pot of stock, and also pour in the milk. Cook for about 3 minutes, stirring until thickened. Season with salt and pepper.

 

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Tortilla Soup with Pasilla Chile and Avocado

Tortilla Soup with Pasilla Chile and Avocado

bayless6 corn tortillas

vegetable oil to a depth of 1/2 inch for frying

4 garlic cloves, peeled and left whole

1 small white onion, sliced

2 dried pasilla (or 1 dried ancho) chiles, stemmed, seeded and torn into several flat pieces

One 15-ounce can good-quality whole tomatoes in juice, drained or 12 ounces (2 medium-small round) ripe tomatoes, cored and roughly chopped

6 C. good chicken broth

1 large sprig fresh epazote if you have it

6 ounces Mexican queso fresco or other crumbly fresh cheese*

1 large ripe avocado, peeled, pitted and cut into 1/2-inch cubes

1 large lime, cut into wedges

 

*Such as salted, pressed farmer’s cheese or feta cheese, cut into 1/2-inch cubes or 6 ounces Mexican melting cheese (Chihuahua, quesillo, asadero or the like) or Monterey Jack, brick or mild cheddar, shredded (you’ll have about 1 1/2 C.)

 

FRYING THE TORTILLAS. Cut the tortillas in half, then into 1/4-inch strips. In a medium-large (4-quart) saucepan, heat the 1/2 inch of oil over medium to 350 degrees F. (Using a thermometer is most accurate, but there are other reliable clues: the oil releases that “hot oil” aroma and its surface begins shimmering. Without a thermometer, test the edge of a tortilla strip to insure that it sizzles vigorously. Remember smoking oil is dangerously overheated and will give the tortilla strips a bad taste.) Add half the tortilla strips. Stir around in the oil nearly constantly until they are golden-brown and crispy. With the slotted spoon, scoop them out and drain on paper towels. Repeat with the remaining tortillas.  OTHER PRELIMINARIES. Pour off all but a thin coating of hot oil in the saucepan and return to the heat. Add the garlic and onion to the oil and cook, stirring regularly, until golden, about 7 minutes. Use a slotted spoon to scoop out the garlic and onion, pressing them against the side of the pan to leave behind as much oil as possible. Transfer garlic and onion to a blender or food processor. Add the chile pieces to the hot pan. Turn quickly as they fry, toast and release a delicious aroma – about 30 seconds in all. Too much frying/toasting will make them bitter. Remove and drain on paper towels. Set the pan aside.  THE BROTH. Add the tomatoes to the blender containing the garlic and onion, and process to a smooth puree. (If using fresh tomatoes, strain the puree to get rid of the pieces of tomato skin.) Set the saucepan over medium-high heat. When hot, add the puree and stir nearly constantly until it has thickened to the consistency of tomato paste, about 10 minutes. Add the broth and epazote, bring to a boil, then partially cover and gently simmer over medium to medium-low heat for 30 minutes. Taste and season with salt, usually 1/2 tsp. depending on the saltiness of your broth. SERVING THE SOUP. When you’re ready to serve, divide the cheese and avocado among the soup bowls. Ladle a portion of the broth into each bowl, top with a portion of the tortilla strips and crumble on a little toasted chile. Carry these satisfying bowls of soup to the table and offer your guests wedges of lime to squeeze in to their liking. WORKING AHEAD: Steps 2 and 3 can be completed several days ahead (which means you’ll have the soup virtually ready to serve). The tortilla strips (Step I) will begin to taste stale if not fried the day they’re served. Store made-ahead soup in the refrigerator, covered.

 

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Spicy Chicken Tortilla Soup

Spicy Chicken Tortilla Soup

1 can (15 ounces) diced tomatoes

1/4 teaspoon ground black pepper

1 1/2 teaspoon chili powder

1 1/2 teaspoon ground cumin

2 teaspoons worcestershire sauce

1/2 teaspoon hot pepper sauce

2 teaspoons olive oil

1 pound boneless, skinless chicken breasts, cut into 1″ pieces

1 medium onion, chopped

1 or 2 jalapeño chile peppers, chopped

2 garlic cloves, minced

2 cans (14.5 onces each) reduced-sodium chicken broth

1/4 cup all purpose flour

1/2 cup water

1/3 cup fat free sour cream

1/3 cup chopped fresh cilantro

4 ounces reduced-fat tortilla chips, crushed

 

In a food processor or blender, combine the tomatoes (with juice), black pepper, chili powder, cumin, Worcestershire sauce, and hot-pepper sauce. Process to a smooth, thick consistency and set aside. Warm the oil in a large pot over medium high heat. When hot, cook the chicken, onion, jalapeño pepper, and garlic, stirring frequently, for 5 minutes, or until the chicken is no longer pink and the onion is softened. Reduce the heat to low, add the tomato mixture and broth, and simmer, uncovered, for 15 minutes. Meanwhile, in a small bowl, whisk together the flour and water until a smooth paste forms. Add to the soup and raise the temperature if necessary to keep the soup just barely boiling. Simmer for 5 minutes. Remove from the heat, add the sour cream, and stir until well blended. Stir in the cilantro, garnish with the tortilla chips, and serve.

 

 

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Kapusniak Polish Sauerkraut Soup

Kapusniak Polish Sauerkraut Soup

2 pounds smoked pork shanks

1 quart water

1 onion, well browned

1 quart sauerkraut juice

1/4 C. sugar

1/4 C. cream

1 egg

1 T. flour

3/4 C. milk

 

Cook meat in water until well done. Add onion, sauerkraut juice and sugar. Beat egg; add flour, milk and cream. Add to soup and bring to a boil. Serve with potato

 

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Asparagus Soup with Saffron

Asparagus Soup with Saffron

aspsoup4 1/2-5 C. vegetable stock

1/4 tsp. saffron threads

3 1/2-4 lbs. asparagus

4 T. unsalted butter

1 large russet potato

1/2 C. heavy cream or milk, optional

Salt and pepper

1/4 C. fresh flat-leaf parsley

1 1/2 C. small croutons, optional

 

In small saucepan, bring 1/2 C. stock to boil over high heat. Add crushed saffron; remove from heat and let steep for 15 minutes. Trim off tough stem ends from asparagus, and then cut each spear into 2-inch lengths. In large saucepan over medium heat, melt butter. Add asparagus pieces and cook, stirring, for 3 minutes. Add potato (peeled and diced), saffron infusion and 4 C. stock. Bring to gentle boil over medium heat; reduce heat to low and simmer, uncovered, until asparagus and potato are very soft, 30-40 minutes. Remove from heat and let cool slightly. Working in batches, puree soup in blender until smooth. Return puree to pan; heat gently to serving temperature. Add cream or milk (if using) and season to taste with salt and freshly ground pepper. Add remaining 1/2 C. stock if soup is too thick. Ladle soup into warmed bowls. Top each serving with equal amount of chopped parsley and croutons (each about 1/2 inch square), if desired. Serve at once.

 

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Roasted Corn Poblano Chowder

Roasted Corn Poblano Chowder

2 T. butter

2 cloves garlic, minced

1 stalk celery, chopped

1 onion, chopped

1/4 C. plus 1 T. flour

6 C. veggie stock

2 C. milk

1 1/2lbs new potatoes, unpeeled & diced

3 poblano chilies, roasted & chopped

1 16oz package frozen corn

1 red pepper, roasted & chopped

a couple good pinches of cayenne pepper

 soup

In a large pot, melt the butter and add onion, celery & garlic. Reduce to low and add the flour, stirring to make a roux. Cook over low heat to allow the flour to cook out. Turn heat to high and slowly whish in the stock. Add the milk & bring soup to a rolling simmer, stirring often. Add the potatoes, chilies, peppers and corn. Simmer uncovered for 30 minutes or until potatoes are cooked through. Add cayenne pepper to taste. Top with goodies like: a squeeze of fresh lime juice, sour cream, chopped cilantro, avocado, or grated sharp cheddar cheese.

 

 

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Butternut Squash and Beef Stew

Butternut Squash and Beef Stew

stew3 T. olive oil

1 onion, peeled and chopped

2 cloves garlic, chopped

1 T. minced fresh rosemary

1 T. chopped fresh thyme

2 lb. stew beef, cut into 2-inch cubes

1/2 tsp. salt, plus more to taste

1/2 tsp. freshly ground black pepper, plus more to taste

2 T. all-purpose flour

1 C. Marsala wine

1 lb. butternut squash, trimmed and cut into 2-inch cubes

1/4 C. chopped sun-dried tomatoes

3 to 4 C. beef broth

2 T. fresh chopped flat-leaf parsley

Crusty bread, for serving

 

In a large soup pot heat 3 T. of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and sauté until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, and then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.

 

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Lemony Lentil Soup

Lemony Lentil Soup

Lemony Lentil Soup

1 tablespoon olive oil

1 medium white onion, peeled and diced

2 medium carrots, diced

5 cloves garlic, peeled and minced

6 cups vegetable stock (or chicken stock)

1 1/2 cups red lentils, rinsed and picked over

2/3 cup whole-kernel corn

2 teaspoons ground cumin

1 teaspoon curry powder

(optional) pinch each of saffron and cayenne

zest and juice of 1 small lemon

fine sea salt and freshly-cracked black pepper

 

Sauté the veggies (optional). Press the “Sauté” button on your Instant Pot.  Add oil and let it heat until shimmering. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent.  Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.  Press “Cancel”. Cook. Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined. Cover the pot and set vent to “Sealing”. Cook on high pressure for 8 minutes, followed by a quick release. Blend. Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency.  (If using a traditional blender, please see notes below.) Season. Stir in the lemon zest and juice until combined.  Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed. Serve. Serve warm, garnished with an extra fresh lemon slice if desired.

Manhattan-Style Clam Chowder

Manhattan-Style Clam Chowder

1/4 lb. salt pork or bacon, diced

1 C. chopped onion

2 medium carrots, diced

3 ribs celery, sliced

1 tsp. dried parsley flakes

1 can (28 oz.) tomatoes

1 1/2 tsp. salt

3 cans clams (approx. 7 oz. each) minced clams with liquid

1/4 tsp. ground black pepper

1 bay leaf

1 1/2 tsp. dried leaf thyme, crumbled

2 1/2 C. diced potatoes, about 3 medium peeled potatoes

 

Brown bacon in a large skillet; add onions and cook until onions are tender. Transfer to slow cooker and add remaining ingredients. Cover and cook on LOW for 7 to 9 hours.

 

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Chicken Mulligatawny

Chicken Mulligatawny

Chicken Mulligatawny6 chicken thighs

8 C. water

2 tsp. salt

1/2 tsp. whole black peppercorns

A few celery leaves

2 medium onions

4 whole cloves

1 T. ground coriander

1 tsp. ground cumin

1 tsp. ground fennel

1/2 tsp. ground turmeric

2 dry red chilies, seeded

2 cloves garlic, chopped

1 tsp. finely grated fresh ginger

2-inch stick cinnamon

1 lb. ripe tomatoes, diced

2 tsp. oil

1 bay leaf

3 zucchini cut in chunks

1/4 lb. mushrooms

1 C. thick coconut milk (regular or low-fat)

Lemon juice to taste

 

Place chicken in a large pan with enough water to cover. Add salt, peppercorns, celery leaves and one onion peeled and stuck with the whole cloves. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Add spices, garlic, ginger and tomatoes and simmer until chicken is tender. Remove chicken. Cool and dice meat and return it to the stock. In a fry pay, fry remaining sliced onion and bay leaf in oil until onion is browned. Add this along with the zucchini and mushrooms to the soup. Cook an additional 5 minutes. Reduce heat, stir in coconut milk and reheat to the simmering point. Turn off heat and add lemon juice to sharpen the flavor.

 

 

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Hearty Smoked Sausage Stew

Hearty Smoked Sausage Stew

1 lb. dried kidney beans

1–46oz can chicken broth or your own{3-4 C. s}

2 C. water

1 lb. smoked sausage, sliced

1 C.  barley

2 bay leaves

1/2 tsp. garlic powder

1 tsp. thyme

 

The night before, rinse beans, place in alg bowl with plenty of water to cover, & soak overnight.   Drain & rinse beans. Put all ingredients in a large crock pot, stir cover, & cook on low for 8-10 hours.

 

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Not Quite Traditional Oyster Stew

Not Quite Traditional Oyster Stew

This recipe calls for paprika and fresh parsley, both of which would be considered optional, if not sacrilege, by lovers of traditional oyster stew. Some cooks would remove the oysters after the initial cooking, then return them to the pot just before serving to ensure the shellfish do not overcook.

4 T. butter
1 pint standard oysters, undrained
1 quart milk
1 1/2 tsp. salt
1/8 tsp. freshly ground white pepper
1/16 tsp. paprika
4 T. finely chopped fresh parsley

In medium saucepan, melt the butter over medium heat. Add oysters and cook just until edges begin to curl, about 5 minutes. Add milk, salt, pepper and paprika. Cook over medium heat until thoroughly heated and oysters are done, about 8 to 10 minutes. Do not boil. Pour into serving bowls and sprinkle with parsley. Serve with oyster crackers. Serves 4 to 6.