Archive | Soup

ROASTED PEAR AND BUTTERNUT SQUASH SOUP TOPPED WITH SAUTEED GREENS

The pears add a slight fruity sweetness to this wintery soup, which is colorful, healthful and delicious.

Serves 6
1 medium butternut squash, about 1½–2 pounds
2 pears (Bartlett or Anjou works well)
2 tablespoons butter
2 tablespoons olive oil, divided
1 cup diced leeks, pale green and white parts only
4 cups vegetable stock, or chicken stock
2 teaspoons minced garlic
3 cups cleaned and shredded Swiss chard
Salt and pepper
2 tablespoons pomegranate seeds (arils) for garnish

Preheat oven to 400°.

Line a baking sheet with foil. Cut squash in half lengthwise and remove the
seeds. Peel, halve and core the pears. Place squash and pears cut side down on the
foil-lined pan. Bake about 20–30 minutes, depending on the pears’ ripeness, until
they are soft. Remove pears and continue baking squash an additional 25–30
minutes, until a knife easily pierces the skin.

Remove squash and let cool until you can scoop flesh from squash; reserve flesh.

Heat butter and 1 tablespoon olive oil in a medium Dutch oven. Add leeks and
sauté over low heat until tender, about 10 minutes. Add roasted squash and
pears, along with the stock, raise heat to medium and bring to a … Read More

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Hearty Beef Soup with Brussels Spouts

Recipes excerpted from Back to Butter: A Traditional

Foods Cookbook (Fair Winds Press, 2014) by Molly Chester and Sandy Schrecengost.

Yield: 8 to 10 servings

This recipe is a perfect one-pot meal. It is also quite simple to prepare—and did I mention gluten-free? In fact, the only grain in this soup is corn, whose omission would not compromise the recipe one bit.

2 tablespoons bacon fat

2 pounds grass-fed stew beef, cut into bitesize chunks and thoroughly patted dry . cup diced onion . cup sliced celery, with leaves 1 tablespoon minced garlic 8 cups homemade beef stock (recipes follows)

2 cups diced green cabbage

1 cup sliced carrot

. cup frozen corn

2 cups halved Brussels sprouts

2 cups fresh or frozen cauliflower florets (about 1 small head)

1 cup diced zucchini (about 1 medium)

2 cups diced tomatoes

1/2 cup chopped fresh flat-leaf parsley

2 tablespoons chopped fresh basil

2 teaspoons sea salt

1 teaspoon freshly ground pepper

2 dashes cayenne pepper,

optional 5 ounces roughly chopped fresh spinach

In a large soup pot over medium-high heat, melt bacon fat until it glistens.

Add half the meat in a single layer and let it cook undisturbed for 3 … Read More

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FRESH CORN CHOWDER

Summer hasn’t officially started for me until I make my first batch of fresh corn chowder, an indulgence I insist on at least once each summer.

Serves 8

6 ears corn
2 strips applewood-smoked bacon
2 tablespoons butter
1 cup diced onion
2 sprigs fresh thyme
4 cups vegetable stock
2 russet potatoes, peeled and diced
3–4 cups cream
Salt and pepper
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh basil

Cut corn kernels off the cob and reserve. Dice bacon and sauté in a Dutch oven or large soup pot until cooked. Remove cooked bacon to a paper towel and reserve. Discard all but 1 tablespoon bacon fat. Heat butter and bacon fat in the Dutch oven until the butter has melted.

Add onion and thyme and cook until onions are translucent, 5–8 minutes.

Add vegetable stock and potatoes and bring to a boil; reduce to a simmer and cook until potatoes are softened.

Add cream and corn, season with salt and pepper and simmer until corn is tender but still crisp, about 10–12 minutes. Stir in herbs and cooked bacon. Taste and adjust seasoning before serving.… Read More

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VIETNAMESE BROTH WITH SPRING VEGETABLES

Recipe courtesy of Olivia Chase and Steve Sprinkel, owners of Farmer and the Cook in Meiners Oaks (FarmerandCook.com).

“The recipe is inspired by the flavors of a Vietnamese pho, but Anthony Bourdain would not like it because there are no thin slices of sirloin floating in the broth,” says Sprinkel.

Serves 4

Broth:

3-inch piece of ginger

1 onion, peeled

6 cups water

2 cloves garlic, peeled

2 carrots, roughly chopped

2 teaspoons whole cloves

1 stick cinnamon 


4 green cardamom pods 


3 star anise seeds 


2 tablespoons sugar 


1 tablespoon tamari or soy sauce

2 teaspoon sea salt

Vegetables:

1 teaspoon vegetable oil

¼ cup shallot, diced

½ cup radish, sliced

1 cup kimchee, chopped

1 cup shiitake mushrooms

1 cup edible pea pods

Toppings:

4 large sprigs of cilantro

Sprinkle of red pepper flakes (optional)

1 lime, cut into quarters

Peel the onion. Place onion and ginger on the grate of your stove-top burner and char on all sides. Allow the ginger and onion to cool, then rinse. Pound ginger with a rolling pin; this will help release the flavor in the broth. Add ginger, onion, garlic, carrot and spices to the water and bring to … Read More

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WINTER MINESTRONE

WINTER MINESTRONE

Serving Size: 6

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 ounces pancetta or bacon, finely chopped (about ½ cup)
  • 1 medium onion, chopped
  • 3 medium carrots, chopped
  • 2 celery stalks with leaves, chopped
  • 2 garlic cloves, minced
  • 8 cups low-salt beef stock
  • 1 small Delicata squash, cut into ½-inch chunks (about 1½ cups)
  • 2 cups (about 6 ounces) packed finely chopped kale leaves or cabbage
  • 2 teaspoons salt
  • ½ teaspoon ground dried fennel
  • ¼ teaspoon black pepper
  • 1 sprig fresh rosemary or ¼ cup lightly packed chopped fresh
  • flat-leaf parsley
  • 1 bay leaf
  • 1 Parmesan cheese rind (about 2 by 4 inches), optional
  • 1 cup cooked white beans, such as cannellini or navy beans or 1 (14-ounce) can white beans, drained and rinsed
  • ½ cup acini de pepe or other tiny dried pasta
  • Freshly grated Parmesan, for serving

Instructions

  1. Heat the olive oil in a stockpot over medium heat. Add the pancetta and cook to render some of the fat. When it is sizzling and starting to crisp, add the onion, carrots, celery and garlic.
  2. Cook, stirring occasionally, until the onion turns translucent, about 6 minutes. Add 2 cups of water, the stock, squash, kale, salt, fennel,
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GREEN LENTIL SOUP WITH CUMIN AND LEMON

By Anna Thomas (Issue #30, Fall 2009)

1 cup (8 ounces) French green lentils

1½ teaspoons sea salt, more to taste

1½ tablespoons olive oil

2 cups chopped leeks, white and light green only

1 large onion, chopped

1 medium sweet potato (8 ounces), diced

1 large carrot, finely diced

1 large stalk celery, finely diced

1 bay leaf

1 bunch (8 ounces) green chard

2 tablespoons cumin seed

1 cup chopped cilantro

¼ cup chopped fresh parsley

Pinch of cayenne

2–3 cups light vegetable broth

1–2 tablespoons lemon juice, more to taste

Rinse the lentils and combine them in a large pot with 4 cups water. Bring to a boil, then lower the heat and simmer the lentils for 25 minutes, or until tender-firm. Stir in a teaspoon of sea salt, remove the lentils from the heat and skim off any foam that may have formed on top.

Meanwhile, heat two tablespoons olive oil in a large sauté pan, add the chopped onion and a pinch of sea salt and cook slowly until the onion is soft, about 8–10 minutes. Add the chopped leeks and continue cooking for another 20 minutes, stirring often, until the leeks and onions are … Read More

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Next Night Chicken Tortilla Soup

Leftover roasted chicken shredded into small to medium-size pieces
2 tablespoons organic olive oil
6 organic tomatoes diced
1 medium organic red onion, diced
1 organic jalapeño chile, seeded and minced (optional)
1 organic red bell pepper
8 cups organic chicken broth
2 organic limes
½ bunch organic fresh cilantro, stemmed and chopped
2 teaspoons ground cumin
2 teaspoons sea salt
1 teaspoon pepper
½ cup organic tomatillo salsa* (fresh when tomatillos are in season)
Garnishes
Tortilla chips
Shredded jack or cheddar cheese (preferably from grazing cows like the
cheese sold at farmers’ markets)
Chopped fresh organic cilantro

Shred the chicken and set aside. In a large pot heat the oil, then add tomatoes, onion, bell pepper and chile and cook until soft, about 5 minutes.

Stir in the broth, lime juice, cilantro, cumin, salt and pepper. Bring to a boil, then decrease the heat. Add the chicken and tomatillo salsa and cook for 20 minutes, or until all the flavors marry.

Add additional salt, lime juice and tomatillo salsa to suit your palate.

To serve, ladle the soup into bowls and top with tortilla chips, shredded cheese and cilantro.

*To make your own tomatillo salsa, place 1 pound husked … Read More

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GREEN LENTIL SOUP WITH CUMIN AND LEMON

1 cup French green lentils, (8 ounces)
1½ teaspoons sea salt, more to taste
1½ tablespoons olive oil
2 cups chopped leeks, white and light
green only
1 large onion, chopped
1 medium sweet potato, diced (8 ounces)
1 large carrot, finely diced
1 large stalk celery, finely diced
1 bay leaf
1 bunch green chard, (8 ounces)
2 tablespoons cumin seed
1 cup chopped cilantro
¼ cup chopped fresh parsley
Pinch of cayenne
2–3 cups light vegetable broth
1–2 tablespoons lemon juice, more to taste

Rinse the lentils and combine them in a large pot with 4 cups water. Bring to a boil, then lower the heat and simmer the lentils for 25 minutes, or until tender-firm. Stir in a teaspoon of sea salt, remove the lentils from the heat and skim off any foam that may have formed on top.

Meanwhile, heat two tablespoons olive oil in a large sauté pan, add the chopped onion and a pinch of sea salt and cook slowly until the onion is soft, about 8–10 minutes. Add the chopped leeks and continue cooking for another 20 minutes, stirring often, until the leeks and onions are turning golden.

Add the onions and leeks … Read More

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CREAMY GINGER-CARROT SOUP

1 Tbsp. peanut oil
1 pound carrots, chopped
2 ribs celery, chopped
1 large onion, sliced
4 1/2 cups water
2 cups fat-free milk
2 large baking potatoes, peeled and sliced
1/3 cup creamy peanut butter
2 Tbsp. minced fresh ginger (or 2 tsp. ground)
salt and pepper to taste

Place stockpot over low heat. Add oil, carrots, celery and onion. Cover and stir occasionally for 8 minutes or until onions are translucent.

Add the rest of the ingredients, cover and bring to a boil. Reduce heat and simmer, uncovered, until vegetables are tender, about 25 minutes.

Puree soup in batches in a blender.

Return soup to stockpot. Adjust seasonings and reheat over low heat.

Makes six 10-ounce servings, each providing 236 calories, 9 grams of protein, 10 grams of fat, 31 grams of carbohydrate, 5 grams of fiber.… Read More

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MUSHROOM-CAULIFLOWER SOUP WITH ROASTED SHIITAKE “BACON”

Servings: 8

SOUP

2 Tbsp. olive oil
1 medium onion, diced
3/4 tsp. sea salt
4–6 cloves garlic, minced
4 cups shiitake, morel, or oyster mushrooms (or a combination of all)
6 cups cauliflower, chopped
5 1/2 cups of mushroom or vegetable stock
2 tsp. Umeboshi vinegar or Champagne vinegar, to taste

GARNISH

2 cups shiitake mushrooms, thinly sliced
2 Tbsp. olive oil
1/4 tsp. sea salt

Preheat oven to 350 degrees. In a 6-quart pot over medium heat, warm the olive oil. Add onion and sea salt and sauté for 5 minutes or until onion is translucent. Add garlic and cook for 1 minute. Add the mushrooms and stir until coated with oil. Add the cauliflower and sauté with mushrooms until lightly browned and fragrant. Add mushroom stock and bring to a boil, then reduce heat and simmer for 15 minutes.

While the soup cooks, toss the sliced mushrooms with oil and salt. Spread on a parchment-lined baking sheet in a single layer and roast for 25 minutes (until browned, but not burned). Allow mushrooms to cool to crisp up with a nice crunch. Puree the soup in batches in a blender to a smooth, creamy consistency. Transfer to … Read More

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