Delicious Split Pea with Chorizo Soup

 

Photo by Paul Sirisalee

Ingredients

1. 4ounces cured chorizo, chopped
2. 1teaspoon olive oil
3. 1 onion, chopped
4. 8cups low-sodium chicken broth
5. 1 1/2cups split peas
6. kosher salt and black pepper

Directions

1. Brown the chorizo in the oil in a large pot over medium heat, 3 to 4 minutes. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
2. Add the chicken broth, split peas, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer, covered, stirring occasionally, until the peas are tender, 1 to 1 ½ hours.

(Source: realsimple.com)

Delicious Mushroom Barley Soup

Photo by Paul Sirisalee

 

Ingredients

1. 2tablespoons olive oil
2. 1pound mushrooms, sliced
3. 4cups carrots, chopped
4. 2 cloves garlic, sliced
5. 2 sprigs fresh thyme
6. kosher salt and black pepper
7. 6cups low-sodium vegetable broth
8. 3/4cup pearl barley
9. 1tablespoon chopped flat-leaf parsley

 

Directions

1. Heat the oil in a large pot over medium-high heat. Add the mushrooms, carrots, garlic, thyme, and ¾ teaspoon each salt and pepper. Cook, stirring occasionally, until the carrots are tender, 8 to 10 minutes.
2. Add the vegetable broth and barley. Simmer, partially covered, until the barley is tender, 30 to 35 minutes. Top with the chopped flat-leaf parsley before serving.

(Source: realsimple.com)

Delicious Baked Potato Soup

 

Ingredients

4 baking potatoes (about 2 1/2 pounds)

2/3 cup all-purpose flour (about 3 ounces)

6 cups 2% reduced-fat milk

1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup reduced-fat sour cream

3/4 cup chopped green onions, divided

6 bacon slices, cooked and crumbled

Cracked black pepper (optional)

Preparation

Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

(Source: myrecipes.com)

Delicious White Bean and Turkey Chili

 

Ingredients

1 tablespoon canola oil

2 cups diced yellow onion (about 2 medium)

1 1/2 tablespoons chili powder

1 tablespoon minced garlic

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

3 (15.8-ounce) cans Great Northern beans, rinsed and drained

4 cups fat-free, less-sodium chicken broth

3 cups chopped cooked turkey

1/2 cup diced seeded plum tomato (about 1)

1/3 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

8 lime wedges (optional)

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.

Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired.

(Source: myrecipes.com)

Delicious Hot & Sour Soup with Mushroom, Cabbage, and Rice

Hot & Sour Soup with Mushrooms, Cabbage, and Rice

Serves 8 to 10 (1-cup servings)

1 tablespoon canola oil
4 ounces cremini or shiitake mushroom caps, thinly sliced
1 to 3 jalapeno peppers, finely diced
6 cloves garlic, minced
3-inch piece ginger, grated (or 1 tablespoon ginger puree)
1 to 3 limes, zested and juiced
8 cups chicken broth (or turkey or vegetable)
1/2 cup jasmine rice
2 tablespoons soy sauce (or tamari, if gluten-free), plus more to serve
1/2 small head green cabbage, cut in half and shaved thin
Chili garlic sauce or kimchi, to serve

Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Add the mushrooms and cook for 5 minutes without stirring. Stir the mushrooms after 5 minutes and cook for 5 more minutes, or until well-browned. Add the diced peppers, garlic, and ginger and cook for about 5 minutes, or until fragrant and slightly softened.

Add the lime zest and broth and bring to a simmer. Add the rice, cover, and simmer for about 20 minutes, or until the rice is just barely soft. Add the shaved cabbage, lime juice, and soy sauce and simmer for another few minutes, or until cabbage is hot. Taste and add more lime juice, soy sauce, or other seasonings to taste.

Serve with extra soy sauce, lime wedges, and kimchi or chili garlic sauce.

 

(Source: the kitchn.com)

Delicious French Onion Soup

 

Photo by Charles Masters

 

YIELD: Serves 4 as a main (or 6 as an appetizer)

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 3/4 hours

Ingredients

• 5 tablespoons unsalted butter, divided
• 3 pounds Vidalia onions (about 4 medium), halved lengthwise, peeled, and thinly sliced
• 1 tablespoon vegetable oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon granulated sugar
• 1 1/2 cups dry white wine
• 6 cups homemade beef broth or store-bought low-sodium beef broth
• 10 sprigs thyme
• 2 bay leaves
• 1 baguette
• 1 garlic clove, cut in half lengthwise
• 2 teaspoons sherry, preferably Fino or Manzanilla
• 4 ounces Gruyère cheese, grated (about 1 cup)

Special equipment:

• kitchen twine, six 8-ounce or four 16-ounce oven-safe ramekins or bowls (optional)

Preparation

In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.

Add wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.

Tie thyme and bay leaves into a bundle with twine. Add broth and herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.

Heat the broiler. Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.

Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. (Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more. Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts.)

Do ahead: Soup can be made up to 3 days ahead (without toasts or cheese) if refrigerated, or up to 6 months ahead if frozen. Toasts can be made (without cheese) and kept sealed at room temperature for up to 3 days.

 

 

 

Delicious Puréed Mushroom Soup

I am giving you our vegan version of an amazing Anthony Boudain recipe.  Feel free to replace the vegetable stock with any other and the olive oil with butter. Either way, this is a delicious, easy to make healthy soup.  Enjoy!

Makes 4 servings

1/3 cup Olive Oil
1 Small Onion thinly sliced
12 oz. Button Mushrooms
4 Cups Vegetable Stock or Broth
1 Sprig of Flat Leaf Parsley

2 oz. High quality Sherry (really it makes a  difference)

In a medium saucepan, heat 2 tablespoons of the olive oil over medium heat and add the onion.  Cook until the onions is soft and translucent, then add the mushrooms and the remaining olive oil.   Let the mixture sweat for 8 minutes, taking care that the onion doesn’t take on any brown color.  Stir in the vegetable stock and the parsley and bring to a boil.  Immediately reduce the heat and simmer for about an hour.

After an hour, remove the parsley and discard.  Let the soup cool for a few minutes and either puree(very carefully) in a blender or a cuisinart or my favorite tool…..the hand mixer.

When blended, return the mix to the stove, season with salt and pepper, and bring up to a simmer again.  Add the sherry, mix well and ENJOY the deliciously grandness of it all!

Delicious Dill Pickle Soup

My girlfriend was telling about this soup and I just could not believe it would taste good.  I made it with my 6 year old son who eats nothing and I figured if he helped me make it (which it is super easy), he would eat it.  Well, my little guy ate 2 big honkin’ bowls!  And the rest of my family loved it as well.  It’s a real comfort food.  Serve with artisan breads and a crisp green salad.

Serves 10

6 cups vegetable, chicken or beef stock
4 large dill pickles, shredded
1/2 cups pickle juice from the pickle jar
2  1/2 cups thinly sliced potatoes
2 tablespoons flour
1 cup milk
1 egg
2 tablespoons soft butter

Garnish
Chopped fresh dill
Sour Cream
Salt and pepper

In a pot with cover, combine stock, pickles, pickle juice and potatoes.  Bring to a boil, reduce heat and cook covered over low heat until potatoes start to get  soft (about 10 minutes).

Combine flour and milk, add to broth, bring to a boil and remove from heat.

Combine egg and butter and stir into broth.

Return pot to the stove and heat through without boiling.  Season with salt and pepper.  Garnish with sour cream and dill.