Mmmm. Today I’ll post this picture of some curried butternut squash soup that I topped with blue cheese and some balsamic glaze. It was delicious and makes for a warm and creamy soup with just a bit of kick.
Ginger and Green Soup October 21, 2009
Fall soup time! Fall soup time! I got some mustard greens in my produce box just in time for this soup from 101cookbooks. I switched some things up as I didn’t have any actual ginger on hand (oops) and I used the heartier mustard green instead of spinach, but I think I got the idea. This is a nice brothy soup too.
- 1 large yellow onion – diced
- 2 T olive oil
- 1 1/2 t. sea salt, plus more to taste
- 1 large sweet potato – diced
- 1 large leek, white and light green parts
- 1 bunch spinach or mustard greens
- 3 T chopped fresh ginger, plus more to taste (or, when you find out you don’t have ginger, used dried ginger!)
- 2 C good-tasting vegetable broth
- 2-4 teaspoons fresh lemon juice
- freshly ground black pepper
Chop the onion and cook it slowly in the olive oil with a sprinkle of salt, stirring now and then, over low heat until it is soft and golden, about half an hour.
Meanwhile, peel and dice the sweet potato and put it in a large soup pot with 2 cups water and a teaspoon of sea salt. Thoroughly wash the leek, spinach, or mustard greens, chop them coarsely, and add them to the pot, along with the chopped ginger.
Bring the water to a boil, then lower the heat and simmer the soup, covered, for 30 minutes, or until the vegetables are completely tender. Add the caramelized onions when they are ready. When the vegetables are soft, add the vegetable broth (you can add less if you like a thicker soup) and decide whether you want your soup chunky, like this, or smooth. If the latter, puree the soup in a blender, in batches, or with an immersion blender until it is smooth.
Stir in 2 teaspoons of the lemon juice and a few grinds of black pepper. Taste, and correct the seasoning with additional salt or lemon juice.
Soup! April 19, 2009
Yes, the recipe name is soup. Why? Because I made this over two weeks ago and have no idea what’s in it. I can make out corn (from a seemingly never ending bag of frozen corn from our produce delivery). I am also thinking a large head of bok choy, and definitely some chorizo. Beyond that, it’s just a guess. Paprika? Onion and garlic? I don’t know! What I do know is that warm weather is almost here, it’s so close! We will be eating a lot less soup. So, enjoy this picture of one of our last winter soups.
Bread Soup February 19, 2009
Bread soup. It sounds kind of strange. And it is, actually. But it uses up stale bread and is a soup, two things that worked for me when I made it. I moved this past weekend and was trying to work through some of the things in my freezer and pantry so I didn’t have to move bags of groceries in addition to our furniture. So, out came a loaf of white bread from the freezer. I’ve seen several recipes for bread soup over the winter but this one from everybody likes sandwiches was what looked the best to me.
- 1 T. olive oil
- 1 onion – sliced
- 4 cloves garlic – chopped
- 1 stalk celery – diced
- 1 t. dried hot chili flakes
- 1 t. dried oregano
- 4 C. vegetable stock
- 1/2 small loaf of stale bread – cubed
- 1 small can of diced tomatoes
- 1 bunch spinach
- 2 T. Parmesan cheese
- salt & pepper to taste
Saute the onion, garlic and celery in the oil over medium-high heat. When softened, add in the chili flakes, oregano and some salt and pepper. Add in vegetable stock and tomatoes and simmer over medium heat for a couple of minutes. Add in bread and spinach, stir and cover pot. When the bread is soft and spongy, taste, adding more salt or pepper if necessary. Serve with a little parmesan on top.
Notes: Meh. It was a fine soup, but there aren’t a lot of nutrients in white bread. And if I’m going to eat a somewhat unhealthy soup, I’d rather it taste far better than this. Next time, bread pudding.
Servings: 6 bowls
Cream of Mushroom Soup January 28, 2009
You remember the can of condensed Cream of Mushroom soup? We used to mix that with boxed macaroni and cheese, tuna and peas. Bizarrely tasty. But that can of cream of mushroom soup (also used in the ubiquitous holiday green bean casserole) is nothing like real cream of mushroom soup. Chris and I ordered a bowl at a nice restaurant in Chicago sometime in December and it was amazing. Creamy and decadent, with lovely mushroom flavor. I searched a bit for a recipe that would match what I loved about that soup and I found it here, although I did make an addition of some actual cream at the end. By the way, I read this website everyday. Food nerd.
- 6 T. butter
- 1 onion – thinly sliced
- 1 large container of white button mushrooms – sliced
- 1 smaller container of small portobello mushrooms – sliced
- 4 cups homemade turkey stock (or chicken/vegetable)
- 1/2 bunch fresh parsley
- salt and pepper
- 1/2 c. heavy cream (!)
Over medium heat, melt two tablespoons of the butter in a saucepan. Toss in the onion and cook until soft but not browned. Toss in the remaining butter and then add the mushrooms. Cook for 8 minutes. Pour in the stock and seasonings and bring to a boil. Reduce heat and simmer for an hour. After an hour, either use an immersion blender (can not wait to get this) or a food processor and blend. Return to the soup pot and pour in 1/2 cup cream, stir, taste, adjust salt/pepper and serve.
Notes: Try this! Never eat canned cream of mushroom soup again!
Servings: 4-5 big bowls
Curry Turkey Quinoa Soup January 26, 2009
Soup soup soup. It’s the middle of January and the wind chill has been below zero so often that I’m not going to even apologize for all the soup recipes I’m posting. Deal with it! I found this one after searching for recipes to make with my turkey stock. I happen to like this blog as well so knew the recipe would be good. Thanks Je Mange La Ville! I switched the grains and left out the actual turkey meat, added in some cauliflower. Turned out well.
- 3 C. turkey stock
- 1 medium onion – diced
- 3 cloves garlic – minced
- 1/2 C. carrots – chopped
- 2 heads broccoli – chopped
- 1/2 head cauliflower – chopped
- 2 T. (or less to taste) curry powder
- 1 t. (or more) cumin
- 1 can lite coconut milk (or 1/2 can regular with 1 cup water)
- 1 cup cherry tomatoes – cut in half
- 1 t. minced fresh ginger
- 1 T. vegetable oil
- 1 C. red quinoa (or brown rice/regular quinoa)
Heat the oil in a heavy stock pot. Add onion and carrot — cook until soft, 3-4 minutes. Next add garlic, spices, and ginger. Sauté for a couple more minutes, then add turkey stock, coconut milk and diced tomatoes. Season with salt/pepper. Add quinoa and let simmer until rice is tender — about 35-40 minutes. Clean broccoli/cauliflower and cut off the florets. Add to soup and cook until tender (4 minutes or so). Taste for seasoning and serve with fresh bread.
Notes: Lovely, filling and healthy. I like the soups with a bit of coconut milk but not so much as to make it over powering and too heavy. And I love love love quinoa. The red quinoa is just pretty too.
Servings: 6-8 bowls
Turkey Broth January 23, 2009
This picture is really quite gross. It’s all the scraps of turkey carcas and vegetables left over from the turkey stock I made last weekend. But let me tell you, it was worth it. This is the first time I’ve made stock and I think it turned out well. One turkey carcas, a bunch of old vegetables and 4 hours later and *BAM* I’ve got 12ish cups of turkey stock! I didn’t really use a recipe, just read a few recipes online and got the general idea. The turkey is from a month or so ago when I roasted it. It has been in the freezer since then, wait.
- 1 turkey carcas (gross!)
- 2 onions or bits of left over onion
- 4 sad, no longer crunchy carrots
- 5 sticks of celery – washed
- dried thyme
In a big stock pot (It all makes sense now. It’s a stock pot because it’s so big, big enough to make stock !), pour in a bunch* of water and all the vegetables and turkey. Throw in some salt*. Heat to a boil and then turn down to a medium simmer. Simmer away for 4 hours. Taste the liquid. Need more salt and pepper? Add it now and continue simmering a bit. Once it’s perfect, use a fine mesh strainer and strain the broth. It should be nice and clear when you are done. Toss out the scraps. You can use the broth immediately or put it in the freezer. I did both! I also let it sit to cool a bit and scrapped off some of the fat.
* No idea how much water or salt to use. I may have used too much water, but really, I thought it tasted good so that’s what matters.
Notes: I can’t wait to do this with the next rotisserie chicken I get from the store. So thrifty and delicious.
Servings: I got about 12 – 15 cups of stock. Way too much from one turkey? Maybe, but again, it seemed good to me!