Tag Archives: soup

Delicious Split Pea with Chorizo Soup

 

split-pea-soup-chorizo

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)

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Delicious Mushroom Barley Soup

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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)

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Delicious Baked Potato Soup

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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)

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

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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)

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Delicious Chorizo and White Bean Stew

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Ingredients
SERVINGS: 4
2 tablespoons olive oil, divided, plus more for drizzling
1 pound fresh Mexican chorizo or Italian sausage links
1 large onion, thinly sliced
4 garlic cloves, finely chopped
1 sprig thyme
2 15-ounce cans cannellini (white kidney) beans, rinsed
2 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
5 ounces baby spinach (about 10 cups)
Smoked paprika (optional)
Preparation
PREP: 45 MIN TOTAL: 45 MIN
Heat 1 tablespoon oil in a large skillet over medium heat. Add sausage and cook, turning occasionally, until browned and cooked through, 15-20 minutes. Transfer sausage to a plate.
Reduce heat to medium. Heat remaining 1 tablespoon oil in same skillet. Add onion, garlic, and thyme sprig. Cook, stirring occasionally, until onion is softened, 5-8 minutes. Add beans and broth and cook, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and pepper. Add spinach by handfuls and cook just until wilted, about 2 minutes.
Slice chorizo and fold into stew; add water to thin, if desired. Divide stew among bowls; drizzle with oil and sprinkle with paprika, if desired.

(Source: bonappetit.com)

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Delicious French Onion Soup

 

Photo by Charles Masters

Photo by Charles Masters

 

 

 

 

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DELICIOUS CURRIED CAULIFLOWER AND CHICKPEA STEW WITH KALE

An easy, delicious vegan stew (but you don’t have to tell anyone it’s vegan!). Serve with a green salad and crunchy whole grain bread.

• 2 tablespoons vegetable oil
• 2 1/2 cups chopped onions
• 5 teaspoons curry powder
• 6 cups small cauliflower florets (from 1 medium head)
• 2 15 1/2-ounce cans garbanzo beans (chickpeas), drained
• 2 10-ounce cans diced tomatoes with green chiles
• 1 Bunch Kale cleaned and ripped into small pieces
• 1 14-ounce can unsweetened coconut milk*
• 1/2 cup chopped fresh cilantro

Preparation
Heat oil in large skillet over high heat. Add onions and sauté until golden brown, about 8 minutes. Add curry powder and stir 20 seconds. Add cauliflower and garbanzo beans; stir 1 minute. Add diced tomatoes with chiles, then coconut milk; bring to boil. Reduce heat to medium-low, cover, and boil gently until cauliflower is tender and liquid thickens slightly, stirring occasionally, about 16 minutes. Season to taste with salt and pepper. Enjoy!

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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!

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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.

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