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Parsnip And White Bean Soup

March 2, 2015 by Susan

ParsnipSoupFinalRR

Meet my new favorite soup for the past month.  This soup has gotten us through the repeated snow storms we have been having here in New York.  It has eased the pain and monotony of being cooped up inside, (with a potty-training-toddler!) sheltering ourselves from the bitter, painful cold outside.  It has been a welcome reward after braving the cold to shovel yet more snow.  Is it spring yet?

Parsnips are delicious and, in my opinion, are an under used root vegetable. At least they have been in my house.  I do occasionally roast them and they are so good, they taste like candy.  Literally.  They are a very sweet vegetable.  For those of you that don’t know what a parsnip is, it is the ‘white carrot’.  It looks very similar to a carrot, but it’s cream-colored, has a tougher texture and is much sweeter.

The parsnips in this soup are paired with white beans which seems to mellow out the parsnip flavor a bit.  It is a wonderful flavor combination and the addition of sage really brings an earthy component. This soup is on the thicker side, and creamy, yet there is no cream or potatoes in the recipe.  The magic of pureed beans!

On the topic of sage, it was the one herb in my garden that remained throughout a good portion of this winter.  Even in the freezing cold, a few leaves were still there, hanging on for dear life.  It was the arrival of Winter Storm Juno that did my poor sage in.  Nothing could survive that storm.

I have Jamie Oliver to thank for this particular recipe (among many others).  I kinda have a small crush on him.  Most of his recipes (I try the easier ones) are fantastic and I think he is funny and adorable and I’m impressed with his Food Revolution crusade. I particularly love his 15- Minute Meals show and am hoping more of his shows will come to the US.

This is a very easy soup recipe to make.  And I hear we are supposed to get more snow this week, so you might want to go buy some parsnips.

Here’s what you will need to serve 4-6 people…

Recipe

2 tbsp olive oil

1 tbsp butter (optional)

3 medium parsnips (2 cups), peeled and chopped into cubes

1 large onion, roughly chopped

3 dried bay leaves

2 15-oz (or 19oz) cans cannellini beans, drained and rinsed

7 medium sage leaves, chopped

48 oz low-sodium chicken stock

salt & pepper to taste

Method

Heat the oil and butter in a soup pot over medium heat. Add the parsnips (don’t be tempted to add more than 2 cups, it will make the soup too sweet), onion, salt & pepper, stirring occasionally until softened and translucent.  Add the white beans, sage and stock.  Stir to combine.  Add the bay leaves and bring to a boil.  Reduce heat, partially cover the pot and simmer for 20 minutes.

Allow soup to cool slightly and then puree in batches in a high powered blender. The texture of the soup should be silky smooth.

Recipe adapted from Jamie Oliver

 

Parsnip And White Bean Soup
 
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Author: Feasts And Fotos
Ingredients
  • 2 tbsp olive oil
  • 1 tbsp butter (optional)
  • 3 medium parsnips (2 cups), peeled and chopped into cubes
  • 1 large onion, roughly chopped
  • 3 dried bay leaves
  • 2 15-oz cans cannellini beans, drained and rinsed
  • 7 medium sage leaves, chopped
  • 48 oz low-sodium chicken stock
  • salt & pepper to taste
Method
  1. Heat the oil and butter in a soup pot over medium heat. Add the parsnips, onion, salt & pepper, stirring occasionally until softened and translucent. Add the white beans, sage and stock. Stir to combine. Add the bay leaves and bring to a boil. Reduce heat, partially cover the pot and simmer for 20 minutes.
  2. Allow soup to cool slightly and then puree in batches in a high powered blender. The texture of the soup should be silky smooth.
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Filed Under: Soup Tagged With: bay, comfort food, healthy, jamie oliver, parsnip, sage, soup, white beans

Roasted Vegetable Soup

January 12, 2015 by Susan

RoastedVegetableSoupR

Most soups I make are prepared using the same method; sauteing onions, garlic and veggies in a pot on the stove and then adding stock and simmering away.  This soup turns that method upside down!  I loved the concept and it sounded so easy.  Naturally, I thought, could it actually be good?

Oh yeah!  So good.  I am already a huge fan of oven roasting vegetables to eat as a side dish. Favorites are broccoli, cauliflower and carrots.  I feel roasting the vegetables really brings out their flavor, so much more than, let’s say, steaming.

The other element that I love about this soup is that it includes eggplant. Eggplant!  I haven’t come across many soup recipes with eggplant in them, have you?  To be honest, you would be hard pressed to detect the eggplant in here.  All the flavors of the vegetables blend well and are so delicious.  Even the sage, it’s there in the background, not overpowering at all.  The sage I used to make this particular pot of soup came from my garden, still going strong in December!  It is a hearty herb, that sage.

I am happy to report that this soup recipe is quite forgiving.  I think if you stick to the base vegetables (eggplant, carrots, potatoes) you can add some others (celery, parsnips) and it would be just as great.  Making this recipe would be a great way to clear out your fridge of any root veggies that might be slightly past their prime.  You can also comfortably make some substitutions. Don’t have shallots?  Add an onion instead.  Want this soup to be vegetarian?  Use vegetable stock instead of chicken stock. Prefer it to be a touch thinner?  Add more stock.  Forgiving is good.

This roasted vegetable soup is very delicious and super comforting on a cold, snowy day (we’ve already had quite a few in the NY area).  It is very thick, so it is filling and perfect on its own for a lunch or light dinner.  And thick enough that my 3-year-old can feed herself this soup, which she loves.

Add a slice of toasted rustic bread to dip and you will be in heaven.

Here’s what you will need to serve 6-8…

Recipe

3-4 tbsp olive oil

1 large eggplant, peeled and chopped into 2 inch cubes

3 carrots, sliced into 1 inch pieces

3 large shallots, quartered

6 cloves garlic, whole

2 large Idaho potatoes, peeled and chopped into 1 inch chunks

6 cups chicken stock (or vegetable stock)

3 large sage leaves

sea salt & pepper, to taste

Method

Preheat oven to 375 degrees.

Oil the bottom of a large, rimmed sheet pan with 1 tbsp of oil (rub it around with your fingers to coat) and add everything except the sage leaves.  Add 2-3 tbsp of olive oil, salt & pepper and toss to coat.  Arrange in a single layer.

Roast for 45 minutes, flipping vegetables once or twice, ensuring they brown slightly but do not burn.  Remove pan from oven, add sage leaves on top of veggies on one side of the pan, and then pile the remaining veggies on top of the sage leaves.  The heat from the veggies will wilt the sage.  Allow to cool slightly.

In a high powered blender, add vegetables and broth in manageable batches.  Pour into a large pot, heat slightly and serve or store in the fridge for up to 4-5 days.

Recipe adapted from Clean Eating Magazine

 

Roasted Vegetable Soup
 
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Author: Feasts And Fotos
Ingredients
  • 3-4 tbsp olive oil
  • 1 large eggplant, peeled and chopped into 2 inch cubes
  • 3 carrots, sliced into 1 inch pieces
  • 3 large shallots, quartered
  • 6 cloves garlic, whole
  • 2 large Idaho potatoes, peeled and chopped into 1 inch chuncks
  • 6 cups chicken stock (or vegetable stock)
  • 3 large sage leaves
  • sea salt & pepper, to taste
Method
  1. Preheat oven to 375 degrees.
  2. Oil the bottom of a large, rimmed sheet pan with 1 tbsp of oil (rub it around with your fingers to coat) and add everything except the sage leaves. Add 2-3 tbsp of olive oil, salt & pepper and toss to coat. Arrange in a single layer.
  3. Roast for 45 minutes, flipping vegetables once or twice, ensuring they brown slightly but do not burn. Remove pan from oven, add sage leaves on top of veggies on one side of the pan, and then pile the remaining veggies on top of the sage leaves. The heat from the veggies will wilt the sage. Allow to cool slightly.
  4. In a high powered blender, add vegetables and broth in manageable batches. Pour into a large pot, heat slightly and serve or store in the fridge for up to 4-5 days.
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Filed Under: Soup Tagged With: carrots, comfort food, dinner, eggplant, healthy, lunch, potatoes, roasted, sage, soup, vegetable

Mexican Chicken Soup

February 2, 2013 by Susan

MexicanChickenSoupR

I have been eyeing this recipe for a few years now and never got around to making it.  Until now.  Not sure why it took me so long – maybe because I make many different soups that we love and want to eat all the time.  I am happy to now report that this recipe will also be put into the winter soup rotation.  We really liked it!  If you can get your hands on a pre-made rotisserie chicken, this will be super easy and quick to prepare.  And lately, I’m all about quick and easy preparations.

The main change (addition) I made to the recipe is adding corn.  I just felt that a mexican chicken soup needed corn in it.  Plus, i like the pop of yellow color in here. Oh, and we don’t really add all the extras when serving, but you are free to add some tortillas and sour cream to each bowl when serving.

Here’s what you will need to serve approximately 6-8 people (one pot of soup)…

Recipe

1 rotisserie chicken, meat shredded

2 medium onions, chopped

2 stalks celery, chopped

4 medium carrots, chopped

3/4 cup frozen corn

4 large garlic cloves, minced

2 1/2 quarts chicken stock, low sodium

1 (28-ounce) can whole tomatoes, break up with a hand blender or in a food processor

4 jalapenos, seeded and minced (you can leave some seeds for some spice)

1 teaspoon (heaping) ground cumin

1 teaspoon (heaping) ground coriander

1 small bunch cilantro, chopped

salt & pepper to taste

Method

Heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions become translucent. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their juice, jalapenos, cumin, coriander and some salt and pepper to taste.

Bring soup to a boil, then lower heat and simmer for 25 minutes.  Add frozen corn and shredded chicken, continue to simmer soup for another 10 minutes.

Add all of the cilantro, mix to combine and ladle into bowls. Yum!

Recipe adapted from Ina Garten 

Mexican Chicken Soup
 
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Author: Feasts And Fotos
Ingredients
  • 1 rotisserie chicken, meat shredded
  • 2 medium onions, chopped
  • 2 stalks celery, chopped
  • 4 medium carrots, chopped
  • ¾ cup frozen corn
  • 4 large garlic cloves, minced
  • 2½ quarts chicken stock, low sodium
  • 1 (28-ounce) can whole tomatoes, break up with a hand blender or in a food processor
  • 4 jalapenos, seeded and minced (you can leave some seeds for some spice)
  • 1 teaspoon (heaping) ground cumin
  • 1 teaspoon (heaping) ground coriander
  • 1 small bunch cilantro, chopped
  • salt & pepper to taste
Method
  1. Heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions become translucent. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their juice, jalapenos, cumin, coriander and some salt and pepper to taste.
  2. Bring soup to a boil, then lower heat and simmer for 25 minutes.  Add frozen corn and shredded chicken, continue to simmer soup for another 10 minutes.
  3. Add all of the cilantro, mix to combine and ladle into bowls.
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Filed Under: Soup Tagged With: chicken, chicken soup, comfort food, jalapeno, mexican, soup, winter

Beef Barley Soup

October 28, 2011 by Susan

BeefBarleySoupRThat winter chill is back in the air.  And that could only mean one thing – soup time!

I love soups, particularly hearty ones and am constantly on the lookout for a new soup to add to my winter-soup-rotation.  This one has made the cut.  It’s a cross between a soup and a stew, actually.  A complete meal in a bowl.  The barley really thickens up the soup.  One time I was a little short on barley so I added in some cooked quinoa that I had leftover in the fridge.  It was wonderful.

I adapted this recipe from Martha Stewart.  I’ve already made it a few times and tweaked it to my liking, adding more meat and mushrooms than originally called for and completely introducing thyme (always goes great with mushrooms) and peas.  I hope you love my version as much as we do!

Here’s what you will need to serve 6…

Recipe

2 tbsp olive oil

2 pounds beef chuck, cut into 3/4 inch cubes

1 large onion, chopped

1 large carrot, chopped

1 package crimini mushrooms, sliced

1 package shiitake mushrooms, sliced

2 tbsp garlic, minced (approx 4 cloves)

1 tsp chopped thyme

2 tbsp tomato paste

3/4 cup dry red wine

4 cups chicken stock, low sodium

2 1/2 cups water

3/4 cup barley

1/2 cup frozen peas

1/4 cup parsley, chopped

salt & pepper

Method

Heat olive oil in a large heavy pot or dutch oven over medium heat.  Season beef cubes with salt & pepper and brown on all sides.  For 2 pounds of meat I usually do this in 2 batches so I don’t overcrowd the pan.  Transfer meat to a plate and set aside.

Reduce heat slightly and add a touch more olive oil if needed.  Add onion and carrots to the pot and cook for 2-3 minutes.  Add the mushrooms, stirring occasionally, and cook until veggies have softened, approximately 10 minutes.

Add garlic, thyme, tomato paste and cook for 3-4 minutes.  Add wine and bring to a boil, scraping up any brown bits on the bottom of the pot.  Cook until reduced by half, 4-5 minutes.

Return beef to the pot.  Add the chicken stock and water.  Bring to a boil, reduce heat to low and simmer, covered for 1 hour, stirring occasionally.

After 1 hour add the barley to the pot and continue to cook, covered, for 30 – 40 minutes, or until barley is tender.  Add frozen peas for the last 2-3 minutes of cooking.  Turn off heat, stir in parsley and serve.

Beef Barley Soup
 
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Author: Feasts And Fotos
Ingredients
  • 2 tbsp olive oil
  • 2 pounds beef chuck, cut into ¾ inch cubes
  • 1 large onion, chopped
  • 1 large carrot, chopped
  • 1 package crimini mushrooms, sliced
  • 1 package shiitake mushrooms, sliced
  • 2 tbsp garlic, minced (approx 4 cloves)
  • 1 tsp chopped thyme
  • 2 tbsp tomato paste
  • ¾ cup dry red wine
  • 4 cups chicken stock, low sodium
  • 2½ cups water
  • ¾ cup barley
  • ½ cup frozen peas
  • ¼ cup parsley, chopped
  • salt & pepper
Method
  1. Heat olive oil in a large heavy pot or dutch oven over medium heat.  Season beef cubes with salt & pepper and brown on all sides.  For 2 pounds of meat I usually do this in 2 batches so I don't overcrowd the pan.  Transfer meat to a plate and set aside.
  2. Reduce heat slightly and add a touch more olive oil if needed.  Add onion and carrots to the pot and cook for 2-3 minutes.  Add the mushrooms, stirring occasionally, and cook until veggies have softened, approximately 10 minutes.
  3. Add garlic, thyme, tomato paste and cook for 3-4 minutes.  Add wine and bring to a boil, scraping up any brown bits on the bottom of the pot.  Cook until reduced by half, 4-5 minutes.
  4. Return beef to the pot.  Add the chicken stock and water.  Bring to a boil, reduce heat to low and simmer, covered for 1 hour, stirring occasionally.
  5. After 1 hour add the barley to the pot and continue to cook, covered, for 30 - 40 minutes, or until barley is tender.  Add frozen peas for the last 2-3 minutes of cooking.  Turn off heat, stir in parsley and serve.
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Filed Under: Soup Tagged With: barley, beef, comfort food, dinner, soup, stew

Lentil and Sausage Stew

March 25, 2011 by Susan

LentilSausageStew2RDespite the fact that it is technically spring, it is still cold outside!  When will this end?  Within a one week span one day was 70 degrees and gorgeous and another day it snowed.

Oiy.

Just when I thought the days of hot soups and stews were winding to an end I found myself standing over a pot of simmering lentil and sausage stew.  This stew has become one of our favorites this past winter.  Hearty and healthy, comforting and delicious.  I originally created this recipe using carrots instead of the red pepper that I used in this version.  I alternate depending on whichever I have on hand.  Also, using regular italian sausage is wonderful as well.  We use chicken in an effort to be a bit more healthy.  Both are equally yummy.

I prefer to use french lentils for this stew, they seem to hold their shape better.  But you can certainly use whichever type of lentils you have on hand, just be sure you don’t overcook them.

Here’s what you will need to serve 4…

Recipe

2 cups french lentils (1-15 oz bag), picked through and rinsed

5 cups water

4-6 large chicken sausage links

3 stalks celery, peeled and small diced

1 large onion, small diced

1 large red pepper, small diced (or carrots)

3 cloves garlic, minced

2 cloves garlic, peeled and left whole

1 tsp red pepper flakes

1 tbsp tomato paste

1 can whole peeled tomatoes, with their juice

2 cups low sodium chicken stock

2 large bay leaves

big pinch of dried thyme

1/2 bunch of fresh parsley, chopped

olive oil

salt & pepper to taste

Method

Turn the oven on to broil.

In a medium saucepan add the water, lentils, bay leaves and whole garlic cloves.  Bring to a boil, reduce heat to a simmer, cover and cook for approximately 30 minutes or until tender.

Meanwhile, in a large skillet heat a few tablespoons of olive oil.  Add onions, celery, red peppers (or carrots)  and red pepper flakes and saute for 10 minutes or until softened.  Add the tomato paste and stir into onion mixture for 2 minutes.  Add the minced garlic, salt & pepper and dried thyme and saute for 1 minute.

Crush the tomatoes with your hands (or an immersion blender) and add to the vegetables.  Add chicken stock as well.  Bring to a boil, reduce heat and simmer for 10-15 minutes.

Put your sausages on a sheet pan and place under the broiler for approximately 10 minutes, turning once during the cooking time.  Once cooked and nicely golden brown, remove from the oven and allow to cool a bit so you can handle them.  Once cooled slice them up.  I usually slice the sausage lengthwise, then cut each half into 1 inch chunks.

When the lentils have finished cooking add them and some of their cooking liquid to the pot with the veggies and tomato sauce.  At this time you can add the sausage to the pot as well.  Stir everything to combine and continue simmering over low heat for 10 minutes.  If you would like the stew more liquidy, add the remaining lentil liquid.

Turn off the heat and add alot of chopped parsley.  Mix well.

Feel free to sprinkle some parmigiano reggiano on top when serving.

Lentil and Sausage Stew
 
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Author: Feasts And Fotos
Ingredients
  • 2 cups french lentils (1-15 oz bag), picked through and rinsed
  • 5 cups water
  • 4-6 large chicken sausage links
  • 3 stalks celery, peeled and small diced
  • 1 large onion, small diced
  • 1 large red pepper, small diced (or carrots)
  • 3 cloves garlic, minced
  • 2 cloves garlic, peeled and left whole
  • 1 tsp red pepper flakes
  • 1 tbsp tomato paste
  • 1 can whole peeled tomatoes, with their juice
  • 2 cups low sodium chicken stock
  • 2 large bay leaves
  • big pinch of dried thyme
  • ½ bunch of fresh parsley, chopped
  • olive oil
  • salt & pepper to taste
Method
  1. Turn the oven on to broil.
  2. In a medium saucepan add the water, lentils, bay leaves and whole garlic cloves.  Bring to a boil, reduce heat to a simmer, cover and cook for approximately 30 minutes or until tender.
  3. Meanwhile, in a large skillet heat a few tablespoons of olive oil.  Add onions, celery, red peppers (or carrots)  and red pepper flakes and saute for 10 minutes or until softened.  Add the tomato paste and stir into onion mixture for 2 minutes.  Add the minced garlic, salt & pepper and dried thyme and saute for 1 minute.
  4. Crush the tomatoes with your hands (or an immersion blender) and add to the vegetables.  Add chicken stock as well.  Bring to a boil, reduce heat and simmer for 10-15 minutes.
  5. Put your sausages on a sheet pan and place under the broiler for approximately 10 minutes, turning once during the cooking time.  Once cooked and nicely golden brown, remove from the oven and allow to cool a bit so you can handle them.  Once cooled slice them up.  I usually slice the sausage lengthwise, then cut each half into 1 inch chunks.
  6. When the lentils have finished cooking add them and some of their cooking liquid to the pot with the veggies and tomato sauce.  At this time you can add the sausage to the pot as well.  Stir everything to combine and continue simmering over low heat for 10 minutes.  If you would like the stew more liquidy, add the remaining lentil liquid.
  7. Turn off the heat and add alot of chopped parsley.  Mix well.
  8. Feel free to sprinkle some parmigiano reggiano on top when serving.
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Filed Under: Soup Tagged With: gluten free, healthy, hearty, lentil, sausage, stew, wheat free

Mushroom Soup

January 18, 2011 by Susan

MushroomSoupR

I have become slightly obsessed with soups this winter.  Mainly because it has been absolutely freezing cold here in NYC over the past month.  And let’s not forget about the 3 snowstorms we have already had.  I am not a cold-weather-winter person.  At all.  Soups, however, make it all somewhat bearable.

In light of this obsession I have been scouring recipes for some interesting new soups to add to my repertoire.  I could not find one specific recipe that knocked me over, so I decided to create my own.  Ideally I like to pick a new soup each week and make a big pot of it.  I think having 5 excellent soups in the rotation would be ideal.  This mushroom soup is one of the five, for sure.

If you like mushrooms you will love this soup.  It is luscious and complex.  There is not one drop of cream in this soup so I hereby declare it healthy.  And if I can impress one thought upon you right now it would be this…do not skip the sherry!  And I wouldn’t skip the truffle oil either, come to think of it.  Without them this soup is just ok.  These two ingredients take this soup from average to outstanding.

Here’s what you will need to make a big pot that serves about 8-10…

Recipe

32 ounces of mushrooms, I use a mix of shiitake (sliced) and crimini (cut in half or quarters)

2 tbsp butter

2 tbsp olive oil

1 large onion, diced

1 large leek, white and light green part only, washed and sliced

6 cloves garlic, smashed

12-15 sprigs thyme, tied in a bundle

1 large Idaho potato, peeled and cut into 3/4 inch cubes

8 cups chicken stock

4 oz dry sherry

2 tsp white truffle oil

palmful of parsley leaves

salt & pepper

chopped parsley, for garnish

Method

In a large soup pot heat the olive oil and butter.  As the butter is melting add the bundle of thyme and stir it around in the butter and oil for a few seconds.  Add the onion, leek (wash really well, these suckers are very dirty!) and a pinch of salt & pepper.  Saute over medium heat for 5-6 minutes.  Add the mushrooms and garlic and cook for 8-10 minutes.

Next add the potato and chicken stock.  Bring to a boil, lower heat and simmer for one hour.  After 45 minutes of cooking add the parsley leaves, then allow to continue cooking for the remaining 15 minutes.  Remove thyme bundle.

Puree the mixture with an immersion blender (love this tool!) or in a blender or food processor until smooth.  As you can see from the photo above, I do not puree this soup into oblivion, I like the rusticity of a few small pieces of mushroom every now and again.  Those types of things don’t get me upset.

Once the mixture is pureed (to the consistency of your choosing) add the sherry and truffle oil and stir with a spoon to combine.  As I mentioned above, please don’t skip these last two ingredients.  Trust me.

Recipe inspired by various sources.

Mushroom Soup
 
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Author: Feasts And Fotos
Ingredients
  • 32 ounces of mushrooms, I use a mix of shiitake (sliced) and crimini (cut in half or quarters)
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 1 large leek, white and light green part only, washed and sliced
  • 6 cloves garlic, smashed
  • 12-15 sprigs thyme, tied in a bundle
  • 1 large Idaho potato, peeled and cut into ¾ inch cubes
  • 8 cups chicken stock
  • 4 oz dry sherry
  • 2 tsp white truffle oil
  • palmful of parsley leaves
  • salt & pepper
  • chopped parsley, for garnish
Method
  1. In a large soup pot heat the olive oil and butter.  As the butter is melting add the bundle of thyme and stir it around in the butter and oil for a few seconds.  Add the onion, leek (wash really well, these suckers are very dirty!) and a pinch of salt & pepper.  Saute over medium heat for 5-6 minutes.  Add the mushrooms and garlic and cook for 8-10 minutes.
  2. Next add the potato and chicken stock.  Bring to a boil, lower heat and simmer for one hour.  After 45 minutes of cooking add the parsley leaves, then allow to continue cooking for the remaining 15 minutes.  Remove thyme bundle.
  3. Puree the mixture with an immersion blender (love this tool!) or in a blender or food processor until smooth.  As you can see from the photo above, I do not puree this soup into oblivion, I like the rusticity of a few small pieces of mushroom every now and again.  Those types of things don't get me upset.
  4. Once the mixture is pureed (to the consistency of your choosing) add the sherry and truffle oil and stir with a spoon to combine.  As I mentioned above, please don't skip these last two ingredients.  Trust me.
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Filed Under: Soup Tagged With: dinner, first course, healthy, lunch, mushroom, soup

Pappa al Pomodoro

September 2, 2010 by Susan

PappaAlPomodoroR

As the summer comes to an end (gasp!) I do have lovely visions of alot less sweating and eating much more soup in the months ahead.  I love soup, especially hearty ones.  Last week there was a break, although brief, in the scorching hot temperatures and I jumped on the chance to make a soup…it’s been months since I’ve made any.

Pappa al Pomodoro is a Tuscan tomato and bread soup and lord knows I love love love anything and everything Tuscan.  So smack dab in the  middle of August, prime tomato time, I set out to whip up this soup and am so glad I did.  It’s delicious!  So delicious that you don’t mind eating it in the summer!  One night I served this with a salad, the next night with a sandwich.  I only wish we had more leftover to eat – you might want to double this recipe as it just gets better as it sits in the fridge.

As I mentioned above, this soup is quite hearty due to the bread, yet doesn’t feel heavy.  The bread thickens the soup and gives it a slightly creamy texture without having to add any milk or cream, which makes me and my thighs very thankful.  There is a bright tomato flavor with a slight tang in the background from the tomato juice as well as a little kick from the red pepper.   And then the basil, cooked in with the tomatoes, and then more sprinkled on top just before serving.  Doesn’t basil make so many things better?

Basically, this is Italy in a bowl.  Turn on your air conditioners and get cooking!

Here’s what you will need to serve approximately 6 people…

Recipe

1 large red onion, diced

large pinch red pepper flakes

4 garlic cloves, finely chopped

1 cup white wine

2 pounds ripe, summer tomatoes, diced

20 basil leaves, 15 whole and 5 cut into chiffonade

2 cups tomato juice

1 1/2 – 2 cups day old whole wheat bread, crusts removed and cubed

1/2 cup grated Parmigiano-Reggiano

Extra virgin olive oil

salt & pepper to taste

Method

Coat a large wide pot with olive oil over medium heat, add the onions and red pepper and cook until soft, approximately 8 minutes.  Add salt and pepper.  Toss in the garlic and cook for 1-2 minutes.  Add the wine and simmer until it has reduced by half.  Stir in the tomatoes, add a bit more salt and pepper and cook over medium heat until the tomatoes break down and get very soft, approximately 15 minutes.  Toss in 15 basil leaves and continue to simmer for another 5 minutes.

If you have an immersion blender, this is a perfect opportunity to use it.  It will make your life so much easier, I promise.  Basically just stick the immersion blender into the pot and puree the tomato mixture.  Add the tomato juice and the bread cubes.  Continue to cook the soup for another 15-20 minutes, allowing the bread to break down.  Grab that immersion blender and puree the soup again, further breaking up the softened bread and incorporating it fully into the soup.  If you would rather have chunks of bread in the soup you can go easy on the pureeing.  I prefer having the bread more dissolved.

Taste the soup and add more salt and/or pepper if necessary.  Ladle into bowls, garnish with fresh basil and sprinkle with as much grated cheese as you like.  Lastly, drizzle a tiny bit of olive oil over the soup and serve.

This recipe is adapted from Anne Burrell

 

Pappa al Pomodoro
 
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Author: Feasts And Fotos
Ingredients
  • 1 large red onion, diced
  • large pinch red pepper flakes
  • 4 garlic cloves, finely chopped
  • 1 cup white wine
  • 2 pounds ripe, summer tomatoes, diced
  • 20 basil leaves, 15 whole and 5 cut into chiffonade
  • 2 cups tomato juice
  • 1½ - 2 cups day old whole wheat bread, crusts removed and cubed
  • ½ cup grated Parmigiano-Reggiano
  • Extra virgin olive oil
  • salt & pepper to taste
Method
  1. Coat a large wide pot with olive oil over medium heat, add the onions and red pepper and cook until soft, approximately 8 minutes.  Add salt and pepper.  Toss in the garlic and cook for 1-2 minutes.  Add the wine and simmer until it has reduced by half.  Stir in the tomatoes, add a bit more salt and pepper and cook over medium heat until the tomatoes break down and get very soft, approximately 15 minutes.  Toss in 15 basil leaves and continue to simmer for another 5 minutes.
  2. If you have an immersion blender, this is a perfect opportunity to use it.  It will make your life so much easier, I promise.  Basically just stick the immersion blender into the pot and puree the tomato mixture.  Add the tomato juice and the bread cubes.  Continue to cook the soup for another 15-20 minutes, allowing the bread to break down.  Grab that immersion blender and puree the soup again, further breaking up the softened bread and incorporating it fully into the soup.  If you would rather have chunks of bread in the soup you can go easy on the pureeing.  I prefer having the bread more dissolved.
  3. Taste the soup and add more salt and/or pepper if necessary.  Ladle into bowls, garnish with fresh basil and sprinkle with as much grated cheese as you like.  Lastly, drizzle a tiny bit of olive oil over the soup and serve.
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Filed Under: Soup Tagged With: basil, healthy, soup, tomato, vegetarian

White Bean and Escarole Soup

March 3, 2009 by Susan

BeanEscaroleSoupResize2AFinal

This soup is the perfect antidote to the cold and blustery weather we are having in New York.  It’s….blizzard-worthy.

I melded a few different white bean and escarole soup recipes and created this one and am very happy with the results.  It’s hearty and filling, however, it’s not thick and overwhelming.  It still maintains a thin consistancy.  The flavors are wonderful, the rosemary, sage and pancetta really do wonders to this soup, providing a delicious depth of flavor.  Whenever I have a parmesan rind leftover I dump it in the pot, however, it’s not mandatory for this soup.  If you don’t have it, don’t fret, just omit it.  This soup is relatively quick and easy to prepare yet tastes as if you have been slaving over it for hours.

Aside from those few slabs of pancetta I mentioned, this is a healthy soup.  The beans and escarole provide us with a healthy dose of folic acid, fiber, and vitamins A and K.  Escarole is a great, hearty green we can incorporate more into our diets, perhaps when we get tired of always grabbing swiss chard and kale.

You will have to skim the soup once or twice during the cooking time and you will need to take out the food processor to puree some of the beans but it is worth that small effort.  This soup really is very tasty, so make a big pot and keep it in the fridge so you can treat yourself to a big bowl of heaven once you come in from the snow.

Here’s what you will need to make a big pot…

Recipe 

2-3 thick slices pancetta (roughly 1/4 inch thick)

1 large onion, quartered

3 whole garlic cloves, smashed

1/2 teaspoon red pepper flakes

1 sprig sage

1 large sprig rosemary

3 cans cannellini beans, rinsed and drained

3 quarts low-sodium chicken stock

1 head of escarole, chopped

olive oil

salt & pepper

parmesan rind (optional)

Method

 In a large stock pot over medium heat add a few tablespoons of olive oil, pancetta, onions, sage, rosemary and red pepper flakes.  After 2-3 minutes, add the garlic.  Allow to cook for about 5 minutes, stirring the ingredients and turning the pancetta occasionally.  Remove the rosemary and sage.

Add the drained beans, chicken stock , cheese rind (not necessary) pepper and a pinch of salt (keep in mind the pancetta is salty), bring to a boil.  This is usually the first time I need to skim the soup to discard some of the fat that surfaces on the top, so go ahead and skim.  Reduce heat to a simmer and allow to cook for approximately 20 minutes.  Skim again if need be.

With a large slotted spoon remove the pancetta, onions, garlic and 3/4 of the beans, reserving in a bowl or tray.  Pull out the pancetta and set aside.  Remove some of the larger pieces of onions and discard.  Put all remaining onions, garlic and reserved beans in a food processor, add 2 tablespoons of olive oil, one ladle full of broth from the soup pot and salt & pepper.  Puree.  Add pureed bean mixture back to the pot and stir to combine.  Continue to simmer.

Meanwhile, chop up all the pancetta into a small dice and add them to the pot of soup.  Add chopped escarole  and allow to cook for an additional 5-10 minutes or until wilted.

Ladle into soup bowls and enjoy alone or with a chunky piece of toasted bread.

 

White Bean and Escarole Soup
 
Print
Author: Feasts And Fotos
Ingredients
  • 2-3 thick slices pancetta (roughly ¼ inch thick)
  • 1 large onion, quartered
  • 3 whole garlic cloves, smashed
  • ½ teaspoon red pepper flakes
  • 1 sprig sage
  • 1 large sprig rosemary
  • 3 cans cannellini beans, rinsed and drained
  • 3 quarts low-sodium chicken stock
  • 1 head of escarole, chopped
  • olive oil
  • salt & pepper
  • parmesan rind (optional)
Method
  1. In a large stock pot over medium heat add a few tablespoons of olive oil, pancetta, onions, sage, rosemary and red pepper flakes.  After 2-3 minutes, add the garlic.  Allow to cook for about 5 minutes, stirring the ingredients and turning the pancetta occasionally.  Remove the rosemary and sage.
  2. Add the drained beans, chicken stock , cheese rind (not necessary) pepper and a pinch of salt (keep in mind the pancetta is salty), bring to a boil.  This is usually the first time I need to skim the soup to discard some of the fat that surfaces on the top, so go ahead and skim.  Reduce heat to a simmer and allow to cook for approximately 20 minutes.  Skim again if need be.
  3. With a large slotted spoon remove the pancetta, onions, garlic and ¾ of the beans, reserving in a bowl or tray.  Pull out the pancetta and set aside.  Remove some of the larger pieces of onions and discard.  Put all remaining onions, garlic and reserved beans in a food processor, add 2 tablespoons of olive oil, one ladle full of broth from the soup pot and salt & pepper.  Puree.  Add pureed bean mixture back to the pot and stir to combine.  Continue to simmer.
  4. Meanwhile, chop up all the pancetta into a small dice and add them to the pot of soup.  Add chopped escarole  and allow to cook for an additional 5-10 minutes or until wilted.
  5. Ladle into soup bowls and enjoy alone or with a chunky piece of toasted bread.
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Filed Under: Soup Tagged With: beans, escarole, pancetta, soup, white

Potato Fennel and Leek Soup

January 13, 2009 by Susan

PotatoFennelLeekSoupFinalR

Baby, it’s cold outside!  It was bound to happen sooner or later, I mean, it is winter.  I’m not exactly one of those ‘lovers of the cold weather’ types, I’m more of a lover of the spring and fall.  Seasons without extreme temperatures.  I am not an extremist, apparently!

On these frigid days it is great to come in out of the cold to a warm pot of soup bubbling away on the stove.  It soothes the soul.

This soup is quite easy to make and doesn’t take alot of time.  For something quick and easy the result is super delicious.  That’s a bonus in my book!

Here’s what you will need to serve approximately 6…

Recipe

3 tbsp butter

3 medium fennel, chopped (reserve some fronds)

1 large leek (white and pale green parts only) sliced thin

2-3 large russet potatoes, peeled – 2 inch chop (more potato = thicker soup)

5-6 cups chicken stock (low sodium)

Salt & Pepper to taste

Method

In a large stock pot melt the butter.  Once melted, add the fennel, fronds, leeks, salt & pepper.  Saute until soft, roughly 10 minutes.

Add the potatoes and the broth (which should cover all the ingredients) and bring to a boil.  Reduce heat slightly and allow to simmer for 15-20 minutes, partially covered.

Now it is time to puree the soup.  The easiest way to do this is with an immersion hand blender.  Just keep at it until it comes to a smooth consistency and most of the chunks of potatoes are gone.  I do like when there is one or two small chunks remaining.  If you don’t have an immersion blender things do get a bit more high-maintenance…you need to puree the liquid in batches in a food processor (or blender).  So, pour out a few ladles at a time and puree, being careful with the hot liquid.  Pour the pureed soup into a new pot.

Ladle into individual bowls and serve.  If you are having company over and you want to be all showy and stuff, you can put a piece of fennel frond in each bowl.

 

Potato Fennel and Leek Soup
 
Print
Author: Feasts And Fotos
Ingredients
  • 3 tbsp butter
  • 3 medium fennel, chopped (reserve some fronds)
  • 1 large leek (white and pale green parts only) sliced thin
  • 2-3 large russet potatoes, peeled - 2 inch chop (more potato = thicker soup)
  • 5-6 cups chicken stock (low sodium)
  • Salt & Pepper to taste
Method
  1. In a large stock pot melt the butter.  Once melted, add the fennel, fronds, leeks, salt & pepper.  Saute until soft, roughly 10 minutes.
  2. Add the potatoes and the broth (which should cover all the ingredients) and bring to a boil.  Reduce heat slightly and allow to simmer for 15-20 minutes, partially covered.
  3. Now it is time to puree the soup.  The easiest way to do this is with an immersion hand blender.  Just keep at it until it comes to a smooth consistency and most of the chunks of potatoes are gone.  I do like when there is one or two small chunks remaining.  If you don't have an immersion blender things do get a bit more high-maintenance...you need to puree the liquid in batches in a food processor (or blender).  So, pour out a few ladles at a time and puree, being careful with the hot liquid.  Pour the pureed soup into a new pot.
  4. Ladle into individual bowls and serve.  If you are having company over and you want to be all showy and stuff, you can put a piece of fennel frond in each bowl.
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Filed Under: Soup Tagged With: fennel, leek, potato, soup

White Turkey Chili

October 24, 2008 by Susan

WhiteTurkeyChiliFinalR

I have been having a love affair.  With chili.  It’s not even funny, I really love chili – it’s well known among my friends and family.  It’s become a joke now, come to think of it.  If I at all need to be ‘bribed’ to go somewhere the final temptation is a mention that chili will be served.  Works every time.

I do make the traditional chili with tomatoes and chop meat, I’ve been making it for years.  I recently decided to spread my wings a bit and try a white chili and I’ve been pleasantly surprised!  It’s still chili, but it’s different…a nice different.  It’s lighter, since I’m using turkey meat, and I’m sure more healthy.  The spices are somewhat similar as a normal chili, however, this one is made with chicken stock and tons of cilantro.  And if you’ve read my Tuna Fish Sandwich post you know just how I feel about cilantro.  The other new (for me) and interesting ingredient in this chili is poblano peppers. The poblano is a mild chili pepper that is green and smaller than a green bell pepper.  Most of the heat is found in the ribs and seeds, so if you shy away from spicy foods, be sure to remove them all.  They provide a nice, gentle kick to this chili.  My local market doesn’t sell them but I was able to find them at the Union Square Farmer’s Market.  If you can’t find them you can use three regular green peppers and maybe one small jalapeno pepper (seeds and ribs removed). Here’s what poblano peppers look like…

I was also able to pick up some fresh corn at the farmer’s market, so I cut the kernels off and added them to the chili.  If you don’t have fresh corn, by all means just add a small can of corn, or even frozen.  I do like how this chili is mostly white and green with just a few flecks of orange from the carrots and yellow from the corn.

Another strange ingredient in this chili is barley.  I just took it upon myself to throw some in, for the heck of it.  You don’t really need it.  I just like knowing it is in there, and I think it helps thicken things up a bit.  As with regular chili, this version improves as it sits in the fridge.

And let’s not forget the bread!  For me it’s essential to have a very crunchy piece of whole grain bread to go along with this.  I love the crunch!

For all you traditionalists out there, give this version a try,  you just might like it.

Here’s what you will need to serve 4-6 people…

Recipe

1 tbsp olive oil

1 medium onion, diced

2 stalks celery, diced

1 small carrot, diced

1 large ear of corn, kernels removed

3 medium poblano peppers, seeds and ribs removed, diced

1 small green bell pepper, diced

2 cloves garlic, grated

1 1/2 heaping tsp ground cumin

3/4 heaping tsp ground coriander

1/2 heaping tsp cayenne pepper

1 heaping tbsp chili powder

1 tsp oregano

1 pound ground white turkey meat

1 15 oz cannellini beans, drained and rinsed

1 15 oz can chick peas, drained and rinsed

5 cups chicken stock, low sodium

2 tbsp barley (optional)

1/4 cup chopped cilantro

salt & pepper

**bread slice and one clove garlic (optional)

Method

Heat olive oil in a large pot over medium heat.  Add onions, celery, carrot, peppers and cook, stirring occasionally until soft, roughly 8 minutes.  Add the garlic, cumin, coriander, cayenne, oregano and chili powder, stir to mix and cook for one minute.

Slide the mixture to the side of the pot, add the turkey and cook for 2-3 minutes, breaking up the meat into small pieces with the back of the spoon.  Cook until no longer pink.  Add salt & pepper to taste.

In a blender, puree 1/2 cup total of both chick peas and cannellini beans with 1/2 cup of chicken stock.  Add puree to the pot with the remainder of the beans.  Add chicken stock , corn and half of the chopped cilantro, stir and bring to a boil.  At this point, if you decided to use barley, add it to the pot now.  Reduce heat and simmer, partially covered for 30 minutes.  Add most of the remaining cilantro to the pot and stir.  Divide into serving bowls and sprinkle with last remaining chopped cilantro.

Toast bread.  Once removed and still hot, gently rub garlic over hot bread.

 

White Turkey Chili
 
Print
Author: Feasts And Fotos
Ingredients
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 1 small carrot, diced
  • 1 large ear of corn, kernels removed
  • 3 medium poblano peppers, seeds and ribs removed, diced
  • 1 small green bell pepper, diced
  • 2 cloves garlic, grated
  • 1½ heaping tsp ground cumin
  • ¾ heaping tsp ground coriander
  • ½ heaping tsp cayenne pepper
  • 1 heaping tbsp chili powder
  • 1 tsp oregano
  • 1 pound ground white turkey meat
  • 1 15 oz cannellini beans, drained and rinsed
  • 1 15 oz can chick peas, drained and rinsed
  • 5 cups chicken stock, low sodium
  • 2 tbsp barley (optional)
  • ¼ cup chopped cilantro
  • salt & pepper
  • **bread slice and one clove garlic (optional)
Method
  1. Heat olive oil in a large pot over medium heat. Add onions, celery, carrot, peppers and cook, stirring occasionally until soft, roughly 8 minutes. Add the garlic, cumin, coriander, cayenne, oregano and chili powder, stir to mix and cook for one minute.
  2. Slide the mixture to the side of the pot, add the turkey and cook for 2-3 minutes, breaking up the meat into small pieces with the back of the spoon. Cook until no longer pink. Add salt & pepper to taste.
  3. In a blender, puree ½ cup total of both chick peas and cannellini beans with ½ cup of chicken stock. Add puree to the pot with the remainder of the beans. Add chicken stock , corn and half of the chopped cilantro, stir and bring to a boil. At this point, if you decided to use barley, add it to the pot now. Reduce heat and simmer, partially covered for 30 minutes. Add most of the remaining cilantro to the pot and stir. Divide into serving bowls and sprinkle with last remaining chopped cilantro.
  4. Toast bread. Once removed and still hot, gently rub garlic over hot bread.
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Filed Under: Soup Tagged With: chili, peppers, poblano, turkey

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