It's getting warmer here in the Bay Area but looks like you folks on the east are getting socked with the snow. So make some soup! I recently made this carrot ginger soup and it was the firm time I made it. Turned out great and so pretty too. I've really turned into a big soup fan after my brother gave me a hand blender for Christmas. So I'm making a lot of puree vegetable type soups. I find the puree makes the soup silky and you end up not really needing cream or milk to make it smooth.
Here's a photo of the soup to show you how pretty it can be: http://singleguychef.blogspot.com/200...
And here's the recipe:
French Carrot Ginger Soup
1 lb. French carrots or regular carrots, diced into small chunks
1 leek (bottom white portion only), diced
2 cups of chicken or vegetable broth
1 cup water
2 t grated fresh ginger
1 T extra virgin olive oil
crème fraiche or sour cream and pine nuts for garnish
Dice leek (using only the bottom white portion) and wash thoroughly. Heat oil in saucepan over medium high heat and add leeks. Saute for about a minute to soften. Then add carrots (peeled and diced), broth and water. Bring to a boil and immediately reduce to a simmer. Cook until carrots are tender (when you can poke all the way through with a fork). About 30 to 45 minutes. When carrots are almost done, add grated ginger.
Remove pot from heat. With hand blender, puree carrots and other ingredients into a silky soup. (You can also place small batches into your blender.*) Add salt to taste.
Garnish with a dollop of crème fraiche or sour cream and a sprinkle of toasted pine nuts.
Makes two servings. Serve with French toast with Herbs de Provence.
* Do not place hot liquid in blender. Let the stock cool first. And never fill blender or food processor by more than half.
TIP: The thickness of your diced carrots will determine how long you cook them at a simmer. The smaller the pieces, the faster they’ll become tender. In this recipe, I used baby French carrots. After I simmered them, the resulting puree was quite thick and creamy so it was fine as is and didn't require any heavy cream or milk. (I also knew I’d be adding a spoon of crème fraiche to my bowl of soup so that helped make it creamier.) But if you puree your carrots and you feel the stock is too thin, then you can either add a slurry of water and flour or fat-free half-and-half to thicken your soup.
TOAST WITH HERBS DE PROVENCE: To keep with the French theme of the French carrot soup, I took a baguette and sliced it diagonally to create long, angled slices. Then I spread some unsalted butter and sprinkled it with Herbs de Provence and sea salt. I placed the slices in my oven at 400 degrees for a couple of minutes until golden brown.
When it gets cold like this, we love Greek bean soup. It is so simple but surprisingly delicious. Soak 1 lb of navy or great northern beans overnight. Rinse. Put beans, 2 stalks of celery sliced, 2 carrots sliced, 2 onions chopped and about 8 cloves of garlic sliced thin in a pot with about 12 cups of water. Bring to boil and simmer until beans are almost tender. Add 2 heaping tbsp of tomato paste and 3/4- 1 cup good greek olive oil, salt and fresh ground pepper to taste and cook until beans are tender (about another hour). Serve with feta, olives, crusty bread and wine. I know it sounds boring but it really is delicious.
I made this yesterday and it was very good. I got it from our local supermarket recipe card
Chicken Risotto Soup
1 tablespoon extra-virgin olive oil
8 ounces trinity mix (fresh diced onions, bell peppers, celery)
8 ounces sliced baby portabella mushrooms (rinsed)
1/2 teaspoon pepper
5 fresh garlic cloves
3 ounces fresh spinach leaves (1 1/2 cups)
1/3 cup long grain white rice
1 (32-ounce) box chicken broth
3/4 cup half-and-half
1/3 cup white wine
10 ounces cooked chicken (or turkey)
1/4 cup water
2 tablespoons cornstarch
1. Preheat large saucepan on medium-high 2–3 minutes. Place olive oil in pan; swirl to coat. Add trinity mix, mushrooms, and pepper. Crush garlic into pan using garlic press. Use knife to remove garlic from bottom of press. Cook 3–4 minutes, stirring often, until vegetables begin to brown. Meanwhile, chop spinach coarsely.
2. Stir in rice and spinach. Cook 1–2 minutes, stirring often, until spinach wilts. Stir in broth, half-and-half, and wine (in that order); bring to boil.
3. Reduce to medium and cook 15–17 minutes, stirring occasionally, until rice is tender. Meanwhile, cut chicken into bite-size pieces; set aside.
4. Combine water and cornstarch in small bowl until well blended. Stir chicken into soup. Slowly add cornstarch mixture, stirring continuously, until blended and soup begins to thicken. Cook 2–3 more minutes, stirring occasionally, to heat chicken and blend flavors. Serve.
CALORIES (per 1/6 recipe) 250kcal; FAT 11g; CHOL 50mg; SODIUM 990mg; CARB 21g; FIBER 2g; PROTEIN 15g; VIT A 30%; VIT C 25%; CALC 6%; IRON 8%
It does not include salt in the recipe, so you will have to add to taste.
1 head broccoli
1 large boiling potato (optional)
1 large onion, chopped
1 red bell pepper, cut into 1/2-inch pieces
2 large garlic cloves, finely chopped
2 tablespoons unsalted butter
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon mustard seeds
2 tablespoons all-purpose flour
3/4 cup heavy cream
6 oz sharp Cheddar, coarsely grated (1 1/2 cups) (I used Dubliner cheese)
Floret (yeah, it's a verb) broccoli. Cook florets in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for chowder.
Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper.
Purée about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.
Roasted Garlic Soup
2 heads garlic, roasted
2 T butter
2 large Vidalia onions
1 1/2 tsp. thyme
1 head garlic, not roasted
2 cans chicken stock
1/2 c. whipping cream
1/2 c. parmesan
Saute onions, s&p and thyme in butter until translucent. Add roasted garlic and peeled unroasted garlic. Cook until unroasted garlic picks up some color. Cover with chicken stock and simmer about 30 minutes. Puree. Add whipping cream. Thicken slightly and season with additional s&p and cayenne. Finish with parmesan and lemon juice.
You can also bulk up the soup with some shredded chicken, though I prefer mine meatless and with tons of lemon juice.
I just had my wisdom teeth out, so I'm living on soup! My mom sent over some of her Potato and Onion soup and it's really easy.
1 c. diced potato (don't pack it in!)
1/2 c. diced onion
1 1/2 c. chicken broth
2 Tb butter
2 Tb flour
1 c. evaporated milk
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried dill
Simmer the potato and onion in the broth until the potatoes are soft (or microwave for 6-9 minutes). When cool, puree in the blender.
Make a soft "roux" with the butter and flour. Pour in the evap. milk and whisk until smooth. Cook 2-3 minutes until thickened.
Pour in the potato/onion blend and stir. Add the salt, pepper, and dill.
My husband loves my hearty chicken soup. I don't really follow a recipe so, I'm estimating the measurements. You'll want to adjust the seasonings for your own tastes.
2-3 lbs. boneless chicken thighs
4 cloves of garlic
1 cup yellow onions, diced
1 1/2 cups chopped celery
1 1/2 cup diced carrots
1 1/2 cup diced potatoes
6 cups chicken broth
salt and pepper to taste
In large stock pot, brown chicken thighs with the garlic. Once browned, add onions, let onions cook until translucent. Put remaining ingredients in the pot, except the potato. Let it come to boil and turn heat down to simmer. Let it simmer for at least 2 hours and potatoes and let simmer for another hour.
I usually start the soup at lunchtime and by the time, my husband comes home for dinner it is ready. The longer it simmers, the more the flavors develop. We've always enjoyed the soup more as the week progresses. I sometimes make rice to add to each serving of soup and it makes a meal. As a general rule, I don't usually add pastas or rice to soups unless I know it's going to be eaten in one day. The pasta and rice become too mushy and changes the soup too much. If I want to add pasta or rice, I usually add it right before serving.
3 medium tomatoes, halved
1 large eggplant, halved lengthwise
1 onion, halved
6 large garlic cloves, peeled
2 tablespoons vegetable oil
1 tablespoon chopped fresh thyme or 1 teaspoon dried
4 cups (or more) chicken stock
1 cup whipping cream or 1/2 and 1/2
3/4 cup crumbled goat cheese (about 3 1/2 ounces) or creme fraiche
Preheat oven to 400°F. Place tomatoes, eggplant, onion and garlic on large baking sheet. Brush vegetables with oil. Roast until vegetables are tender about 45 minutes. You might want to remove the garlic before that. Remove from oven. Scoop eggplant from skin into heavy large saucepan; discard skin. Add remaining roasted vegetables and thyme to same saucepan. Add 4 cups chicken stock and bring to boil. Reduce heat to simmer. Cook until onion is very tender, about 45 minutes.
Puree soup in blender until smooth. Return soup to saucepan. Stir in cream. Bring to simmer,. Here you could add more stock, but I like my soup to be thick. Season with S+P.
You could top with goat cheese or creme fraiche, if you like.
I make a different soup each week. So far this season:
Beef, red wine, & mushroom stew
Roasted eggplant Soup
Gingered carrot Soup
Curried sweet potato soup
Moroccan carrot & squash stew
Cheddar & broccoli chowder
None of these has taken more than 30ish minutes to make.
If you want recipes for any, please let me know!
6 tablespoons butter
3 pounds beef chuck, cut into cubes
2 large onions, chopped
1/4 cup tomato paste
3 cups dry red wine
1 pint beef broth
1 tablespoon dark brown sugar
1 1/2 pounds red-skinned potatoes, quartered
Some carrots, cut into bite sized pieces
1 pound shiitake mushrooms, sliced
3 tablespoons chopped fresh marjoram or 1 tablespoon dried
Mix flour with s+p in a small container. Melt 4 tablespoons butter in heavy large pot over medium-high heat. Working in batches, coat meat with flour; add to pot and brown on all sides. Using slotted spoon, transfer to plate.
Melt 2 tablespoons butter in same pot over medium-high heat. Add onions; sauté until tender, about 6 minutes. Mix in tomato paste, then wine. Bring to boil, scraping up any browned bits. Add broth and sugar, then beef and any accumulated juices. Bring to boil. Reduce heat, cover partially and simmer 1 1/2 hours.
Add potatoes and carrots; simmer uncovered until meat and vegetables are almost tender, about 25 minutes. Add mushrooms and 3 tablespoons marjoram; simmer until mushrooms are tender, about 5 minutes. Season with s+p.
I had some leftover sauteed spinach with garlic that I wanted to turn into some sort of soup. I made a lentil and spinach soup with andouille sausage. Simple and satisfying.
1/2 large onion, diced
1 stalk celery, diced
1/4 red pepper, diced
2 cloves garlic, minced
1 t olive oil
4 oz. andouille sausage, diced
6 c chicken stock
1 c water
1 c green lentils
4 sprigs fresh thyme
1 c cooked fresh spinach w/garlic & lemon
2 T balsamic vinegar
Sautee onion, celery, pepper & garlic in olive oil until tender. Add stock, water, lentils and sausage. Simmer 30 min or until lentils are almost completely soft. Add thyme and as much as 1 c more water, adjust seasoning to taste. Add cooked spinach and simmer 10 min more. Finish with vinegar and/or splash of fresh lemon juice.
My favorite is Leek & Cheddar Soup, which is my adaptation of a recipe from American Wholefoods Cooking. I can't remember just exactly what it is that I do different, but this is a little different from theirs.
1 1/2 c. sliced leeks
2 tbsp. butter, oil, or preferably a mixture
1/4 c. whole wheat flour
3 c. milk
2 c. vegetable broth
1 tsp. salt
1/2 tsp. dry mustard
2 c. shredded cheddar cheese
1/8 to 1/4 tsp. cayenne pepper
Saute leeks in fat until soft but not brown (3-5 minutes). Remove from heat and stir in flour. Return to heat and stir 1 minute without browning.
Gradually stir in milk and broth and bring to a boil. Add salt, mustard, and cheese in stages, stirring to melt.
Sprinkle soup sparingly with cayenne, generously with paprika, and serve. Makes 4 servings.
PA Dutch Chicken Pot Pie (I've modified from great-grandma's recipe)
1 chicken (3-4 lbs)
12 cups water
1 tsp Salt
1/2 tsp Pepper
1 Tbsp dried tarragon (or parsley, if you don't like tarragon)
1 stalk celery
1 sliced carrot
1 onion, roughly chopped
Wash chicken. Sprinkle with salt and pepper and tarragon. Place in stock pot with celery, carrot and onion. Add water (should just cover chicken). Bring to boil. Simmer for one hour. Remove chicken from broth and set aside to cool.
When chicken is cool, remove meat from bones and roughly chop.
Combine 2 cups flour and 1 tsp salt in a large bowl. Cut in 2 Tbsp shortening, until the consistency of cornmeal. Add 3/4 cup hot water, stirring to make a soft, but not sticky, dough. Place dough on floured surface, dust with flour and roll very thin. Cut into squares (I usually make mine 2"x3", but cut to whatever size you prefer).
Bring the broth you cooked the chicken in (along with the veggies) back to a boil. Drop dumpling squares into boiling broth and cook for 15 minutes at a rolling boil. Turn off heat, add chopped chicken back to broth and dumplings, let set for five minutes, or just to let the chicken cook through. Salt and pepper to taste and serve.
This soup is always better on the second day, but darn good on day one too. Sorry if the directions are kind of willy-nilly. I cook this from memory...it's one of those recipes that have been passed down without ever writing it down. It's very simple and only takes about two hours, with minimal work.
Yummmm. I make mine a little differently, adapted from the Goschenhoppen Historians:
1/2 of an eggshell of water
1/2 tsp salt
approx. 2 cups flour
Beat egg, add water and salt. Gradually add enough flour to make dough rollable. Roll dough as thin as possible. Cut into two inch squares.
The Chicken Part:
1 "stewing" chicken
2 tbsp. minced parsley
Cut the chicken into serving pieces. Cook in salt water. When chicken is cooked, add chopped parsley and potatoes. Drop pot pie squares one by one into the boiling broth (to avoid sticking of the noodles). Stir with a spoon to mix thoroughly. Cover and boil slowly for twenty minutes.
I've made this at the Goschenhoppen Folk Festival for about 4 years and sometimes the chicken is substituted for sausage or ham. I loveees it.
Have you tried this one from Deborah Madison's Vegetarian Cooking for Everyone - Mixed Beans in Broth? It is utterly simple and extremely nourishing and delicious! The basic idea is to combine a bunch of dry beans of various shapes and sizes and soak them. Then simmer in water or a light broth with a bit of olive oil, some bay leaves, sprigs of parsley, a clove or two of garlic, until the beans are all tender and some even falling apart. Discard the aromatics, salt and pepper to taste, and finish with a little extra olive oil and some finely chopped garlic and parsley. Pass a hunk of parmesan.
I am making 3 Celery soup at the moment. Put a couple Tbs. unsalted butter in a soup pot and me;t. Add a chopped onion. Peel and chop about a pound of celeriac and add to the pot, slice up about 5-6 stalks of celery and add about a tsp. of celery seed a bay leaf and 5 C. chicken stock. Cover, bring to a boil, then simmer for 30 mins. Uncover and simmer another 30 mins. When the vegs. are tender puree the soup and return to the pot and finish with 1/2 C. heavy cream and salt and freshly ground white pepper to taste. Great stuff. It can also be chilled and reheated with no problem
That celery soup sounds awesome!
I recently made boeuf bourgignon and it was a real treat. Most recipes call for bacon, but I didn't use it and it was good.
brown about a pound of boeuf chuck in a dutch oven, then add a large onion and 2 cloves of garlic, chopped. i took some of the grease out after this stage because my chuck was really, really fatty (don't worry, there was still a good amount of fat left)
once the onion and garlic is soft, add about a cup of wine, and a cup and a half of beef broth (you can adjust depending on how winey you like your BB), a few tsp of thyme and some bay leaves, and let this all simmer on low, covered, for about a half an hour.
next add a big handful of pearl onions, 2 handfuls of baby carrots, and as many mushrooms as you want, and let this all simmer for another 30-45 minutes, until the meat is really tender. you might want to add more broth; this recipe is very flexible.
thicken with a cornstarch slurry and some butter . i served with mashed potatoes that had a little mustard stirred into them.