Soup

Frightful in Fair Play

Posted by on Dec 14, 2015 in Soup | 1 comment

Our sky was Wizard of Oz-ish; although, a text from my sister, Leslie, testified to frightful weather in Fair Play, Cali. Thirty-four degrees with wind gusts, no power, rain and snow sounds like a warm blanket and soup for supper.

At the same time, a friend asked me for a vegetable soup recipe that was #kid-friendly; broccoli being a key indicator of probable success. Potatoes and cheese brought to mind a mighty matchup.

 

Accordingly, I adjusted and proposed a marriage of broccoli and sweet potatoes creating a colorful healthful bonus and undetected silkiness without cream but not without nutty gruyere cheese yumminess.

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Prepare broccoli by trimming and blanching the pieces in chicken or vegetable stock (making it vegetarian).

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Shock the vegetables in ice water to stop the cooking and retain the Christmas green. Remember to save the stock.

 

 

 

 

 

 

 

 

Saute onion, garlic and red pepper in a knob of butter, salt and pepper to taste; cooking until softened.

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Next, add flour and spices

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creating a Roux of sorts; cooking the rawness from the flour and blooming the spices as well.

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Add reserved broth back to the soup pot along with the diced sweet potatoes (yams).

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Simmer the soup for 10-15 minutes until the potatoes are tender.

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Stir in Dijon, milk and cheese to melt.

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Now, either puree the chowder to a smooth consistency or, if you prefer a chunkier style--mash it up

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before slipping in the reserved broccoli to heat through. Always taste and give it a final adjustment of seasonings.

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Surprisingly, this chowder is slightly sweet and exotic by the addition of red peppers and warm spices, but o'so warm satisfying and pretty all at once.

Make it gluten-free by using gluten-free flour; dairy-free by substituting coconut milk for another flavor profile.

Make it your own by browning sausage bits with the onion, or sliding rotisserie chicken in with the broccoli.

I think I'll remember this as Christmas Soup!

Broccoli & Sweet Potato Chowder with Gruyere

Ingredients

  • 1 pound Broccoli
  • 3 cups chicken or vegetable stock
  • 2 medium sweet potatoes (about 1 pound) peeled and cut into 1 inch cubes
  • 1 large onion chopped
  • 1 red bell pepper, chopped
  • 1 large garlic clove, finely chopped
  • 1 Tablespoon butter
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground mace
  • ½ teaspoon ground cumin
  • 2 Tablespoons flour
  • 1 teaspoon Dijon mustard
  • 1 cup 2% milk
  • 3 ounces Gruyere or white cheddar cheese, coarsely grated

Instructions

  1. Discard the lower inch or so of tough broccoli stems. Peel remaining stems and coarsely chop. Cut the florets into small pieces. Blanch florets in large pot of chicken stock 2-3 minutes. Remove to a bowl of ice water to stop cooking, and then drain. Reserve the cooking liquid.
  2. Heat butter in a Dutch oven over medium heat. Sauté onion, garlic, and red pepper in butter; season with salt and pepper. Cook over medium low heat, stirring occasionally until softened. Add flour, mace, and cumin; cook and stir 1-2 minutes longer.
  3. Add reserved cooking broth and diced sweet potatoes simmer 10-15 minutes or until potatoes are tender. Stir in Dijon, milk and cheese. Cook stirring until cheese is melted. Puree chowder until smooth and return to the pan with the reserved broccoli florets. Heat through and adjust seasonings.
  4. Serves four
  5. © Copyright 2015 Peggy Barrett Lunde
  6. All Rights Reserved
  7. http://cococooks.net/
http://cococooks.net/frightful-in-fair-play/

 

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Soup is back in style

Posted by on Nov 30, 2015 in Soup | 1 comment

Cooler temperatures have arrived with Thanksgiving in the rear view mirror.  Potato Leek Soup sprung out of necessity by way of sweater weather.  One side dish that failed to make it to our over abundantly adorned dinner table was leek and artichoke bread pudding.  It seemed a tad redundant alongside a big stuffed bird.

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Consequently, the leeks slept in-- while I played matchmaker.  Timeless and easy, sliced sautéed leeks softened in butter; then patiently hitched up with buttery yellow Yukon Gold potatoes, stock, and herbs.  In no time, my French orphans met their popular Canadian potato cousins and thickened into a satisfying creamy food family of their own.

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Begin by trimming the leeks discarding the dark woody tops. Then slice lengthwise and rinse thoroughly; gritty sand hides in between thin layers of the mild onion.

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Slice the clean leeks and sauté them in butter with a hefty pinch of salt,

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sweating low and slow without browning (covering the leeks helps this along, but give them attention).

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Add diced potatoes and broth along with dried and fresh herbs plus more salt.

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Turn up the heat; bring the soup to a simmer and cook for 20 minutes or until the potatoes are tender.

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Finish the soup by discarding the hard herbs and thicken, using an immersion blender or carefully in a stand-up blender to a consistency of your liking; chunky or smooth. Now, season the soup with salt and freshly ground pepper to suit your taste.  If it’s too thick you can easily thin it with more broth or milk or cream. (Ours needed nothing at all).

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Dress it up with parsley and keep it, classic or go big and plop on a dollop of sour cream or crème fraiche…

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Keep this recipe tucked into the pocket of your crimson Christmas jacket with its velvety ermine trim; it's perfect with a cold turkey sandwich splashed with iconic cranberry sauce.

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On Track with Lycopene

Posted by on Aug 5, 2015 in Soup | 1 comment

You didn’t really think this lycopene train was chugging away soon, did you?

 

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One day I slow-roasted a sheet pan of split or over-ripe tomatoes with salt, pepper and basil leaves.

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Do this at 275 degrees for about two hours; cool and wrap well for freezer storage.

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Save them until next winter.

Back, two summers ago, I created a roasted tomato soup from an abundance of cherry tomatoes.

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Accordingly, another super simple soup-- cooked stovetop became its plumper cousin.

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Saute a sliced onion in one tablespoon olive oil;

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then slide two cloves of crushed garlic into the pan with a couple tablespoons fresh chopped thyme.  If the stems are soft and tender use them as well (no need to laboriously strip them off).  Season  onion mixture to taste with salt and pepper. Cook and stir on low for about five minutes.

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Stir in 1 ½ pounds of ripe tomato wedges and more salt; cover and simmer for a few minutes.  When tomato juices begin flowing, add 1 cup of stock or water to the pan.  Bring tomatoes to a boil; reduce heat, cover and simmer for another ten minutes.  Stir tomatoes and continue to cook uncovered for five minutes longer.

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You can right now—walk away.  When the tomatoes are soft and cool, stash them in the refrigerator for tomorrow if you please (you know it will taste even better); Then, bring the soup back to a simmer; pick it up from here.

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Carefully transfer the mixture to a blender or Vita-Mix and blend until smooth, or conversely use an immersion blender.  Spike the soup with Sriracha or your preferred heat and adjust seasonings.

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A drizzle of olive oil, croutons, and shards of Parmesan cheese move it effortlessly toward the station.

--inspired by Bon Appetit

 

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Tomato Round Up

Posted by on Jul 24, 2015 in Soup | 0 comments

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Enter here for the recipe

Gazpacho

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Pho and Poldark

Posted by on Jul 16, 2015 in Asian and Vegetarian, Soup | 0 comments

Authentic Pho isn’t a quick meal. Roasting bones; then simmering and skimming can take hours. That is why Pho is wildly popular in Vietnamese restaurants when hot gingered aromatic broth and slippery noodles call out-- speedy comfort.

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Because our first garden wave harvest reaped copious veggies, I have been brewing up a home version using boxed stock and pantry Vermicelli (rice) noodles. Each time it gets a little tastier.

 

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Overcooked vegetables are nasty.  I blanch each according to proper crunch,

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added to a savory broth near the end.

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Saute onion, garlic, and ginger in coconut oil.  I have used crushed red pepper too.

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A sweet and spicy Shishito landed in this one.

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I’ll use more stock next time; six cups. Asian fish sauce, Tamari, and fresh lime juice flavor the broth.  You need more than expected, so taste it.

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Drop in the noodles and raw zucchini to cook 3-5 minutes.  Add blanched carrots and green beans now.  Proteins like tofu, shredded chicken, or meats are stirred in to heat through before serving.

 

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I slipped in fresh Mexican shrimp.  Traditionally, basil, mint, cilantro, bean sprouts, and fresh lime wedges are served on the side.  Then, go figure, I dose in Korean Gochujang.

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Slurp and binge on Poldark.

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Lenten Soup

Posted by on Feb 18, 2015 in Soup | 0 comments

 

Christian holy, Ash Wednesday is marked today; traditionally beginning 40 days of personal refrainment and spiritual reflection.  A period described in the book of Matthew contrasts Jesus’ test and sufficiency in the wilderness with Satan, the great liar.  Fasting, penance, and abstinence take on diverse approaches in Christian denominations.  Some restrict meat and fowl on certain days as we approach the resurrection of Christ on Easter.

 

 

Because I am ill with a rotten cold and because soup loaded with beans, greens, and a rainbow of root veggies seems what I need and want; you may too.

 

 

 

 

 

 

 

A farmers’ market elixir of goodness clears the way for a fresh season of inspiration.

Begin a quick saute of onion and garlic before adding celery, giant carrots, potatoes, fennel and oregano. Season well.

 

 

 

 

 

 

 

Pour in water and tomato sauce; bring to a boil, reduce the heat, cover and allow the veggies to meditate.

 

 

 

 

 

 

 

When the carrots and potatoes are tender, plop in the greens.  Cover and allow the chard and kale to wilt-- happily.

 

 

 

 

 

 

 

Then the time arrives to stir in white beans and few extra ones pureed with water which thickens it ever so slightly.

 

 

 

 

 

 

 

When the seasonings are adjusted to your taste--spoon it into a rimmed bowl with a drizzle of Balsamic vinegar and scatter freshly shaved Parmesan cheese with or without discretion.

Ash Wednesday Lenten soup for supper ~

Enter His holy human moments on a dusty trail with Jericho in the rear view mirror; that cross prophetically placed in the everlasting gap.

Image result for images of Jesus on the road to jerusalem to the cross

photo source:http://pbobscorner.blogspot.com

“Tis wise to march into Jerusalem with the promise of God in your heart.” And the Angels were Silent—Max Lucado

White Bean Soup with Swiss Chard and Kale

Ingredients

  • 2 (14-ounce) cans white beans, drained and rinsed
  • 1 Tablespoon olive oil
  • 1 medium red onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, thinly sliced
  • 1 medium russet potato,
  • peeled and cubed
  • 6 cups water, divided use
  • 1 (8-ounce) can tomato sauce
  • 1 teaspoon crushed fennel seeds
  • 1 teaspoons oregano
  • 1 bunch Swiss chard, chopped
  • (about 4 cups)
  • 1 bunch kale, chopped (about 4 cups)
  • Kosher salt and pepper (to taste)
  • Balsamic Vinegar, to finish
  • Parmesan cheese

Instructions

  1. In a large saucepan or Dutch oven, heat oil over medium heat. Sauté onion and garlic until softened, 3-4 minutes.
  2. Add carrots, celery, potato, 5 cups water, tomato sauce, fennel seed and oregano. Cover and simmer 15-20 minutes until potato and carrots are tender.
  3. Remove center ribs from chard and kale and discard. Coarsely chop the chard and kale; stir into soup. Simmer another 5-7 minutes or until wilted.
  4. Add half of the beans to the soup and puree remaining beans with 1 cup water; add to soup. Adjust seasonings and heat through.
  5. Drizzle with Balsamic vinegar and Parmesan cheese to serve.
  6. Serves 4-6
  7. © Copyright 2011 Peggy Barrett Lunde
  8. All Rights Reserved
  9. http://cococooks.net/
http://cococooks.net/lenten-soup/

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