You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Fall is in the air, post your favorite soups here, or soups you've maybe been wanting to try. :o)
- Thread starter pat-nocal
- Start date
Rec: Italian Chicken Soup...delicious
Italian Chicken Soup
Serves 4.
1 tablespoon olive oil
1 green bell pepper, diced
1 small onion, chopped
3 large garlic cloves, chopped
1 tablespoon dried basil
2 teaspoons fennel seeds
1/4 teaspoon dried crushed red pepper
6 cups canned low-salt chicken broth
2 medium zucchini, diced
1 carrot, diced
1 9-ounce package fresh cheese ravioli
1 1/2 cups diced cooked chicken
Grated Parmesan cheese
preparation
Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes.
Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add chicken and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.
Ladle soup into bowls.
Serve, passing cheese separately.
Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add chicken and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.
Ladle soup into bowls.
Serve, passing cheese separately.
Source: 3/95 Bon Appetit
Pat's notes: a delicious soup.
http://www.epicurious.com/recipes/food/reviews/ITALIAN-CHICKEN-SOUP-465
Italian Chicken Soup
Serves 4.
1 tablespoon olive oil
1 green bell pepper, diced
1 small onion, chopped
3 large garlic cloves, chopped
1 tablespoon dried basil
2 teaspoons fennel seeds
1/4 teaspoon dried crushed red pepper
6 cups canned low-salt chicken broth
2 medium zucchini, diced
1 carrot, diced
1 9-ounce package fresh cheese ravioli
1 1/2 cups diced cooked chicken
Grated Parmesan cheese
preparation
Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes.
Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add chicken and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.
Ladle soup into bowls.
Serve, passing cheese separately.
Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add chicken and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.
Ladle soup into bowls.
Serve, passing cheese separately.
Source: 3/95 Bon Appetit
Pat's notes: a delicious soup.
http://www.epicurious.com/recipes/food/reviews/ITALIAN-CHICKEN-SOUP-465
French Lentil and Vegetable soup. I want to make this, posted by Barb in VA from Barefoot Contessa.
It was in Food and Wine. I found the lentils awhile back, hope they haven't turned stale on me.
French Lentil and Vegetable Soup
SERVES: 8 TO 10
1 pound French green lentils, picked over and rinsed
Boiling water
1/4 cup extra-virgin olive oil, plus more for serving
3 large onions, chopped
3 medium garlic cloves, minced
2 large leeks, white and tender green parts only, chopped
Kosher salt and freshly ground pepper
1 tablespoon chopped thyme
1 teaspoon ground cumin
8 celery ribs, cut into 1/2-inch dice
6 medium carrots, cut into 1/2-inch dice
3 quarts chicken stock or low-sodium broth
1/4 cup tomato paste
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan cheese, for serving
directions
In a large heatproof bowl, cover the lentils with boiling water and let stand for 15 minutes. Drain and set aside.
Meanwhile, heat the olive oil in a large pot. Add the onions, garlic, leeks, 1 tablespoon of salt, 1 1/2 teaspoons of pepper and the thyme and cumin and cook over moderate heat, stirring occasionally, until the vegetables are very tender, about 20 minutes.
Add the celery and carrots and cook until they begin to soften, about 10 minutes. Add the chicken stock, tomato paste and lentils to the pot. Increase the heat to high, cover and bring to a boil. Uncover, reduce the heat to moderate and simmer, stirring occasionally, until the lentils are tender, about 1 hour. Stir in the red wine and season with salt and pepper to taste. Serve hot with a drizzle of olive oil and a sprinkling of Parmesan.
MAKE AHEAD The soup can be refrigerated for up to 2 days. Let return to room temperature and reheat gently, adding more stock to adjust the consistency if necessary.
http://http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=81898
It was in Food and Wine. I found the lentils awhile back, hope they haven't turned stale on me.
French Lentil and Vegetable Soup
SERVES: 8 TO 10
1 pound French green lentils, picked over and rinsed
Boiling water
1/4 cup extra-virgin olive oil, plus more for serving
3 large onions, chopped
3 medium garlic cloves, minced
2 large leeks, white and tender green parts only, chopped
Kosher salt and freshly ground pepper
1 tablespoon chopped thyme
1 teaspoon ground cumin
8 celery ribs, cut into 1/2-inch dice
6 medium carrots, cut into 1/2-inch dice
3 quarts chicken stock or low-sodium broth
1/4 cup tomato paste
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan cheese, for serving
directions
In a large heatproof bowl, cover the lentils with boiling water and let stand for 15 minutes. Drain and set aside.
Meanwhile, heat the olive oil in a large pot. Add the onions, garlic, leeks, 1 tablespoon of salt, 1 1/2 teaspoons of pepper and the thyme and cumin and cook over moderate heat, stirring occasionally, until the vegetables are very tender, about 20 minutes.
Add the celery and carrots and cook until they begin to soften, about 10 minutes. Add the chicken stock, tomato paste and lentils to the pot. Increase the heat to high, cover and bring to a boil. Uncover, reduce the heat to moderate and simmer, stirring occasionally, until the lentils are tender, about 1 hour. Stir in the red wine and season with salt and pepper to taste. Serve hot with a drizzle of olive oil and a sprinkling of Parmesan.
MAKE AHEAD The soup can be refrigerated for up to 2 days. Let return to room temperature and reheat gently, adding more stock to adjust the consistency if necessary.
http://http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=81898
Smokey Corn & Shrimp Chowder
Smokey Corn & Shrimp Chowder
3 bacon strips, thinly sliced
1 large onion, finely chopped
2 T. butter
1 t. dried thyme leaves
1 t. each salt and pepper
1 large potato, diced
1 red pepper, seeded, diced
2 c. milk
1 bottle clam juice (8 ox)
1 c. whipping cream
2 c. frozen corn kernels
2 bay leaves
½ lb. fresh or frozen peeled shrimp, coarsely chopped
1 t.s hot pepper sauce (optional)
Tarragon Cream:
1 c. yogurt
2 green onions thinly sliced
1 t. dried tarragon leaves
½ t. each salt and pepper
Saute butter, onion and bacon until onion is soft, on med-high.
Add remaining ingredients except shrimp and pepper sauce. When boiling, reduce heat to med-low.
Simmer, covered about 15 minutes until potatoes are cooked. Discard bay leaves. Puree 1/3 of soup until smooth. Return puree to soup and add shrimp. Cook stirring often, 3-4 minutes. Add pepper sauce.
Combine ingredients for garnish and dollop in centre of bowls.
Smokey Corn & Shrimp Chowder
3 bacon strips, thinly sliced
1 large onion, finely chopped
2 T. butter
1 t. dried thyme leaves
1 t. each salt and pepper
1 large potato, diced
1 red pepper, seeded, diced
2 c. milk
1 bottle clam juice (8 ox)
1 c. whipping cream
2 c. frozen corn kernels
2 bay leaves
½ lb. fresh or frozen peeled shrimp, coarsely chopped
1 t.s hot pepper sauce (optional)
Tarragon Cream:
1 c. yogurt
2 green onions thinly sliced
1 t. dried tarragon leaves
½ t. each salt and pepper
Saute butter, onion and bacon until onion is soft, on med-high.
Add remaining ingredients except shrimp and pepper sauce. When boiling, reduce heat to med-low.
Simmer, covered about 15 minutes until potatoes are cooked. Discard bay leaves. Puree 1/3 of soup until smooth. Return puree to soup and add shrimp. Cook stirring often, 3-4 minutes. Add pepper sauce.
Combine ingredients for garnish and dollop in centre of bowls.
Roasted Red Pepper Soup. Glad I found this as I was fearing I had not made notes. It's time again.
Roasted Red Pepper Soup
I roasted and peeled them. There were 2 yellow and 2 orange. I sauteed 2 shallots in 1 T. butter, over slow heat for 5 minutes. I then chopped the peppers into about 6 pieces and added them to the shallots for another 5 minutes.
Then I added 1/2 c. chicken stock, salt and pepper. I whirred that around in the blender until it was quite smooth. Put it back into the pot and continued to heat it. I added a tiny bit of French thyme and 1/2 c. whipping cream.
That's it.
Roasted Red Pepper Soup
I roasted and peeled them. There were 2 yellow and 2 orange. I sauteed 2 shallots in 1 T. butter, over slow heat for 5 minutes. I then chopped the peppers into about 6 pieces and added them to the shallots for another 5 minutes.
Then I added 1/2 c. chicken stock, salt and pepper. I whirred that around in the blender until it was quite smooth. Put it back into the pot and continued to heat it. I added a tiny bit of French thyme and 1/2 c. whipping cream.
That's it.
Spinach and Clam Soup
Spinach and Clam Soup
6-8 Servings
½ med. onion, diced
4 strips bacon, diced
4 anchovy fillets, minced
1 garlic clove, minced
½ c. butter
2 T. flour
1 qt. chicken broth
1 - 10 /12 oz. pkg. frozen spinach, thawed & squeezed dry
2 - 6 ½ oz. cans baby clams, drained
½ pt. whipping cream
salt and pepper
Pernod (optional but a perfect addition)
Sauté lightly: onion, bacon, anchovies & garlic in skillet on med-high. Remove from heat.
Melt butter in large saucepan over med-high heat. Add flour sitting constantly 2-3 minutes. Slowly stir in stock and bring to a boil. Add onion/bacon mixture, spinach and clams and bring to a boil once again, stirring occasionally. Pour in cream and bring to a boil again. Add s&p to taste. Divide among bowls and add a dash of Pernod to each.
Spinach and Clam Soup
6-8 Servings
½ med. onion, diced
4 strips bacon, diced
4 anchovy fillets, minced
1 garlic clove, minced
½ c. butter
2 T. flour
1 qt. chicken broth
1 - 10 /12 oz. pkg. frozen spinach, thawed & squeezed dry
2 - 6 ½ oz. cans baby clams, drained
½ pt. whipping cream
salt and pepper
Pernod (optional but a perfect addition)
Sauté lightly: onion, bacon, anchovies & garlic in skillet on med-high. Remove from heat.
Melt butter in large saucepan over med-high heat. Add flour sitting constantly 2-3 minutes. Slowly stir in stock and bring to a boil. Add onion/bacon mixture, spinach and clams and bring to a boil once again, stirring occasionally. Pour in cream and bring to a boil again. Add s&p to taste. Divide among bowls and add a dash of Pernod to each.
REC: Yellow Pepper Soup
This is absolutely fantastic! One of my favorite soups.
YELLOW PEPPER SOUP
INGREDIENTS:
1 onion, chopped (I used 1 large)
1 stalk celery, chopped
1 carrot, chopped
2 cloves garlic, chopped (I used 9 large cloves, crushed)
2 teaspoons olive oil (I used 3 Tbsp extra virgin olive oil)
1 1/2 lbs yellow peppers (I used 1 large yellow pepper and 1 large red pepper)
3/4 lb potatoes, cut into chunks (I used 1 medium potato, about 10 oz)
3 cups unsalted chicken stock (I used 3 1/2 cups low sodium chicken broth)
1 tablespoon salt (less if using salted chicken broth) (I used less, of course)
1 chipotle pepper (canned) (I used a 4 oz can of mild green chilies and several shakes of some Cajun hot pepper sauce)
parmesan cheese (for garnish) (I used Parmigiano Reggiano)
extra virgin olive oil (for garnish)
DIRECTIONS:
1. Cook (sweat) onion, celery, carrot and garlic in olive oil until soft (about 10 minutes).
2. Bring stock to a boil.
3. Add peppers, potatoes, salt, chipotle and boiling stock.
4. Simmer for 20 minutes or until potatoes are soft.
5. Puree in food processor or use an emersion blender.
6. Serve in bowls with a sprinkle of parmesan and EV olive oil.
4 servings
http://www.recipezaar.com/22104
This is absolutely fantastic! One of my favorite soups.
YELLOW PEPPER SOUP
INGREDIENTS:
1 onion, chopped (I used 1 large)
1 stalk celery, chopped
1 carrot, chopped
2 cloves garlic, chopped (I used 9 large cloves, crushed)
2 teaspoons olive oil (I used 3 Tbsp extra virgin olive oil)
1 1/2 lbs yellow peppers (I used 1 large yellow pepper and 1 large red pepper)
3/4 lb potatoes, cut into chunks (I used 1 medium potato, about 10 oz)
3 cups unsalted chicken stock (I used 3 1/2 cups low sodium chicken broth)
1 tablespoon salt (less if using salted chicken broth) (I used less, of course)
1 chipotle pepper (canned) (I used a 4 oz can of mild green chilies and several shakes of some Cajun hot pepper sauce)
parmesan cheese (for garnish) (I used Parmigiano Reggiano)
extra virgin olive oil (for garnish)
DIRECTIONS:
1. Cook (sweat) onion, celery, carrot and garlic in olive oil until soft (about 10 minutes).
2. Bring stock to a boil.
3. Add peppers, potatoes, salt, chipotle and boiling stock.
4. Simmer for 20 minutes or until potatoes are soft.
5. Puree in food processor or use an emersion blender.
6. Serve in bowls with a sprinkle of parmesan and EV olive oil.
4 servings
http://www.recipezaar.com/22104
REC: Carrot Soup With Spinach Chiffonade
CARROT SOUP WITH SPINACH CHIFFONADE
*Note: I increased the amounts of ground ginger and fresh ginger, plus I added some ground cardamom and curry powder.
INGREDIENTS:
4 cups (or more) canned low-salt chicken broth (I used 4 cups)
1 pound carrots, peeled, sliced
1 8-ounce russet potato, peeled, cut into cubes
1 medium onion, chopped
1 teaspoon ground ginger (I used about 1 1/2 tsp)
2 teaspoons fresh lemon juice
1 teaspoon minced peeled fresh ginger (I used about 1 1/2 tsp)
2 cups packed thinly sliced spinach leaves (I used flat leaf spinach, whole leaves)
1/2 cup plain nonfat yogurt (I used more)
DIRECTIONS:
Combine 4 cups broth, carrots, potato, onion and ground ginger in large saucepan and bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 25 minutes. (I simmered vegetables about 15 minutes).
Using slotted spoon, transfer vegetables to processor. Puree until smooth. With machine running, gradually add soup broth to processor. Return soup to same saucepan, thinning with more broth if necessary. Add lemon juice and fresh ginger; simmer 3 minutes. Add spinach and simmer until wilted, about 2 minutes. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl. (I used about 1 1/2 heaping tablespoons per bowl).
Serves 4.
Bon Appétit
June 1995
http://www.epicurious.com/recipes/food/views/248
CARROT SOUP WITH SPINACH CHIFFONADE
*Note: I increased the amounts of ground ginger and fresh ginger, plus I added some ground cardamom and curry powder.
INGREDIENTS:
4 cups (or more) canned low-salt chicken broth (I used 4 cups)
1 pound carrots, peeled, sliced
1 8-ounce russet potato, peeled, cut into cubes
1 medium onion, chopped
1 teaspoon ground ginger (I used about 1 1/2 tsp)
2 teaspoons fresh lemon juice
1 teaspoon minced peeled fresh ginger (I used about 1 1/2 tsp)
2 cups packed thinly sliced spinach leaves (I used flat leaf spinach, whole leaves)
1/2 cup plain nonfat yogurt (I used more)
DIRECTIONS:
Combine 4 cups broth, carrots, potato, onion and ground ginger in large saucepan and bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 25 minutes. (I simmered vegetables about 15 minutes).
Using slotted spoon, transfer vegetables to processor. Puree until smooth. With machine running, gradually add soup broth to processor. Return soup to same saucepan, thinning with more broth if necessary. Add lemon juice and fresh ginger; simmer 3 minutes. Add spinach and simmer until wilted, about 2 minutes. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl. (I used about 1 1/2 heaping tablespoons per bowl).
Serves 4.
Bon Appétit
June 1995
http://www.epicurious.com/recipes/food/views/248
REC: Vegetarian Tortilla Soup
A very, very delicious, hearty soup! Note: I increased the spices significantly, and it made a big difference.
VEGETARIAN TORTILLA SOUP
INGREDIENTS:
Nonstick vegetable oil spray (I used extra virgin olive oil)
3/4 cup chopped onion (I used more)
2 garlic cloves, minced (I used a lot more)
1 tablespoon tomato paste (I omitted it)
1 teaspoon ground cumin (I used a lot more)
3/4 teaspoon chili powder (I used a lot more)
4 cups canned vegetable broth (I used low sodium chicken broth)
4 tablespoons chopped fresh cilantro
4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
1 1/2 cups chopped tomatoes (I used canned)
2/3 cup canned black beans, rinsed, drained (I used a lot more)
2/3 cup chopped zucchini (I used more)
1 1/2 tablespoons minced seeded jalapeño chili
DIRECTIONS:
Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. (I saute them in extra virgin olive oil). Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
Add tortillas, tomatoes, beans, zucchini and jalapeño to soup. Cover; simmer until zucchini is tender, about 5 minutes. (I cook until it's crisp/tender). Season with salt and pepper.
Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro. (I also top with some grated extra sharp cheddar).
Serves 4.
From Bon Appétit
http://www.epicurious.com/recipes/food/views/4421
A very, very delicious, hearty soup! Note: I increased the spices significantly, and it made a big difference.
VEGETARIAN TORTILLA SOUP
INGREDIENTS:
Nonstick vegetable oil spray (I used extra virgin olive oil)
3/4 cup chopped onion (I used more)
2 garlic cloves, minced (I used a lot more)
1 tablespoon tomato paste (I omitted it)
1 teaspoon ground cumin (I used a lot more)
3/4 teaspoon chili powder (I used a lot more)
4 cups canned vegetable broth (I used low sodium chicken broth)
4 tablespoons chopped fresh cilantro
4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
1 1/2 cups chopped tomatoes (I used canned)
2/3 cup canned black beans, rinsed, drained (I used a lot more)
2/3 cup chopped zucchini (I used more)
1 1/2 tablespoons minced seeded jalapeño chili
DIRECTIONS:
Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. (I saute them in extra virgin olive oil). Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
Add tortillas, tomatoes, beans, zucchini and jalapeño to soup. Cover; simmer until zucchini is tender, about 5 minutes. (I cook until it's crisp/tender). Season with salt and pepper.
Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro. (I also top with some grated extra sharp cheddar).
Serves 4.
From Bon Appétit
http://www.epicurious.com/recipes/food/views/4421
REC:
PEASANT'S SOUP
Ingredients:
1 loaf French bread, cut into thin slices
1 garlic clove, halved
4 cups chicken stock
2 cups broccoli florets
2/3 cup freshly grated Parmesan cheese
Procedures:
1. Toast bread on both sides. Rub cut the side of the garlic generously over each slice of toast.
2. Bring chicken stock to a boil in a large saucepan. Add broccoli and cook for 30 seconds until broccoli is tender-crisp.
3. Ladle soup into heated soup bowls, place two or three slices of garlic toast in each, and sprinkle with Parmesan.
VARIATION:
Use thinly sliced mushrooms instead of broccoli and substitute garlic croutons-bread cubes cooked in garlic butter until crisp-for the garlic toast. If you feel extravagant, brown the mushrooms lightly in butter before adding to the stock.
4 servings.
http://www.recipecenter.com/Recipe.asp?code=84921
PEASANT'S SOUP
Ingredients:
1 loaf French bread, cut into thin slices
1 garlic clove, halved
4 cups chicken stock
2 cups broccoli florets
2/3 cup freshly grated Parmesan cheese
Procedures:
1. Toast bread on both sides. Rub cut the side of the garlic generously over each slice of toast.
2. Bring chicken stock to a boil in a large saucepan. Add broccoli and cook for 30 seconds until broccoli is tender-crisp.
3. Ladle soup into heated soup bowls, place two or three slices of garlic toast in each, and sprinkle with Parmesan.
VARIATION:
Use thinly sliced mushrooms instead of broccoli and substitute garlic croutons-bread cubes cooked in garlic butter until crisp-for the garlic toast. If you feel extravagant, brown the mushrooms lightly in butter before adding to the stock.
4 servings.
http://www.recipecenter.com/Recipe.asp?code=84921
REC: Curry-Lentil Soup
This was much too hot/spicy for me the first time I made it, so the second time I reduced the curry powder and red pepper flakes. Also, since I doubled the lentils, onion, and garlic, it was a little too thick, so next time I'll use an extra cup of broth.
CURRY-LENTIL SOUP
"Curry powders vary in spiciness - use more or less depending on how hot you prefer your soup."
List of Ingredients
1 yellow onion, finely diced (I used 2 medium-small or medium, chopped small)
2 T. garlic, minced (I used 9 large cloves, about 4 Tbsp, crushed and minced)
2 T. fresh ginger, peeled, minced (I used 2 rounded Tbsp)
1 T. curry powder (I used 1 1/2 tsp)
1/2 t. crushed red pepper flakes (I used 1/8 tsp)
Pinch of sugar
4 cups vegetable broth (my note: I used low sodium chicken broth - next time I'll use 5 cups) (my note: a few people used half chicken broth and half coconut milk)
1/2 cup red lentils (I used 1 cup)
Juice of 1 lime
1/4 cup heavy cream (I used nonfat plain yogurt)
Salt to taste (I omitted it)
Garnish:
1/4 cup sweetened, shredded coconut, toasted
1/4 cup dry roasted peanuts, coarsely chopped
2 T. scallions, coarsely chopped
2 T. coarsely chopped fresh mint leaves
Recipe
DIRECTIONS:
Saute onion in melted butter in a large saucepan over medium heat, 3-5 minutes.
Add garlic, ginger, curry powder, red pepper flakes, and sugar; saute about 1 minute.
Add broth, lentils, and lime juice. Simmer, uncovered, until lentils are soft, 15 - 20 minutes. (I simmered it about 30 minutes). Remove soup from heat.
Stir in cream and salt.
Garnish soup with coconut, peanuts, scallions, and mint. (I omitted this).
(My note: I served this with baguette slices - some people served it over basmati rice).
Makes 4 Cups
Source of Recipe: Cuisine at Home
This was much too hot/spicy for me the first time I made it, so the second time I reduced the curry powder and red pepper flakes. Also, since I doubled the lentils, onion, and garlic, it was a little too thick, so next time I'll use an extra cup of broth.
CURRY-LENTIL SOUP
"Curry powders vary in spiciness - use more or less depending on how hot you prefer your soup."
List of Ingredients
1 yellow onion, finely diced (I used 2 medium-small or medium, chopped small)
2 T. garlic, minced (I used 9 large cloves, about 4 Tbsp, crushed and minced)
2 T. fresh ginger, peeled, minced (I used 2 rounded Tbsp)
1 T. curry powder (I used 1 1/2 tsp)
1/2 t. crushed red pepper flakes (I used 1/8 tsp)
Pinch of sugar
4 cups vegetable broth (my note: I used low sodium chicken broth - next time I'll use 5 cups) (my note: a few people used half chicken broth and half coconut milk)
1/2 cup red lentils (I used 1 cup)
Juice of 1 lime
1/4 cup heavy cream (I used nonfat plain yogurt)
Salt to taste (I omitted it)
Garnish:
1/4 cup sweetened, shredded coconut, toasted
1/4 cup dry roasted peanuts, coarsely chopped
2 T. scallions, coarsely chopped
2 T. coarsely chopped fresh mint leaves
Recipe
DIRECTIONS:
Saute onion in melted butter in a large saucepan over medium heat, 3-5 minutes.
Add garlic, ginger, curry powder, red pepper flakes, and sugar; saute about 1 minute.
Add broth, lentils, and lime juice. Simmer, uncovered, until lentils are soft, 15 - 20 minutes. (I simmered it about 30 minutes). Remove soup from heat.
Stir in cream and salt.
Garnish soup with coconut, peanuts, scallions, and mint. (I omitted this).
(My note: I served this with baguette slices - some people served it over basmati rice).
Makes 4 Cups
Source of Recipe: Cuisine at Home
REC: French Onion Soup
I haven't made this recipe yet, but I've posted it on several forums, and it received great reviews!
FRENCH ONION SOUP
INGREDIENTS:
1/4 cup butter -- (1/2 stick)
6 onions (about 3 pounds) -- sliced
6 garlic cloves -- sliced
1/2 cup dry white wine
2 cups canned low-salt chicken broth
4 cups canned beef broth
1 teaspoon Dijon mustard
4 sourdough bread slices, toasted
1 cup grated Swiss cheese or Gruyere cheese
1/2 cup grated Parmesan
DIRECTIONS:
Melt butter in heavy large saucepan over medium heat. Add onions and garlic and sauté until very tender and brown, about 45 minutes. Add wine and simmer until reduced to glaze, about 3 minutes. Stir in chicken broth, beef broth and mustard. Simmer 20 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Return soup to simmer before continuing.)
Preheat broiler. Ladle soup into broilerproof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.
Serves 4.
I haven't made this recipe yet, but I've posted it on several forums, and it received great reviews!
FRENCH ONION SOUP
INGREDIENTS:
1/4 cup butter -- (1/2 stick)
6 onions (about 3 pounds) -- sliced
6 garlic cloves -- sliced
1/2 cup dry white wine
2 cups canned low-salt chicken broth
4 cups canned beef broth
1 teaspoon Dijon mustard
4 sourdough bread slices, toasted
1 cup grated Swiss cheese or Gruyere cheese
1/2 cup grated Parmesan
DIRECTIONS:
Melt butter in heavy large saucepan over medium heat. Add onions and garlic and sauté until very tender and brown, about 45 minutes. Add wine and simmer until reduced to glaze, about 3 minutes. Stir in chicken broth, beef broth and mustard. Simmer 20 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Return soup to simmer before continuing.)
Preheat broiler. Ladle soup into broilerproof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.
Serves 4.
REC: Jamaican Black Bean Soup with Cilantro Cream
This is on my to-try list:
JAMAICAN BLACK BEAN SOUP WITH CILANTRO CREAM
(BEANS): ... From the poster: "Either you soak them overnight or you quick soak them, which depending on the bean, can still take almost two hours.."
INGREDIENTS
2 cups dried black beans, picked over and rinsed
2 or 3 tablespoons olive oil
1 red onion, diced
1 red bell pepper, cored, seeded and diced
2 carrots, peeled and diced
4 ribs celery, diced
2 jalapenos, diced with seeds
8 garlic cloves, minced
1 Granny Smith or other tart apple, peeled, cored, and diced
1 tablespoon dried basil
8 cups chicken stock
4 bay leaves
2 teaspoons salt
freshly ground black pepper
juice of 1 limes
2 scallions, thinly sliced (for garnish, optional)
(For the cilantro cream)
1/2 cup sour cream
2 tablespoons chopped fresh cilantro
juice of 1 lime
2 scallions, thinly sliced (for garnish)
METHOD:
Quick soak the beans: Place the beans in a large pot and cover with water by 3 inches. Bring to a boil, reduce heat and simmer uncovered for 45 minutes. Remove from heat, drain, and set aside.
While the beans are cooking, heat the oil in a large saucepan over medium-low heat, add the onion and cook, stirring for about 10 minutes, until softened. Add the red bell pepper, carrots, celery, and jalepenos and cook, stirring for about 10 more minutes. Add the garlic and cook for 2 minutes longer. Add the apple, basil, broth, bay leaves, salt and pepper, and drained beans. Stir to blend. Bring to a low boil. Reduce heat and simmer, uncovered, 1 to 1 1/4 hours, until the beans are tender.
Remove the bay leaves. Place half of the soup in a blender and puree until smooth.
Return the pureed mixture to the pot and cook an additional 15 minutes. Remove the pot from the heat and stir in the lime juice. Ladle into bowls, garnish with the scallions and the cilantro cream and serve immediately.
From the poster:
"The aromatic smell of this soup while it was cooking was amazing. Fruity and spicy. As great as it smelled, it tasted even better. Most black bean soups I've encountered are kind of samey, either they taste like a soupier black bean dip or there is the overwhelming heat of chipotle. This one is slightly different thanks to the apple, basil and the fresh lime juice, but those subtle differences really make it stand out. I pureed about half the soup but I think you could almost not puree it at all. The chunks of apple looked really pretty floating amongst the black beans. And again I hate to say it, but using dried beans does make a difference in the texture. They retain their shape very well without getting mushy, even after reheating. This would be a great candidate for freezing. The cookbook suggests that it could be served over rice, but I think it's great on its own."
Serves 6
This recipe come from Sarah Foster's first cookbook.
http://wellfed.typepad.com/well_fed/2006/02/jamacian_black_.html
This is on my to-try list:
JAMAICAN BLACK BEAN SOUP WITH CILANTRO CREAM
(BEANS): ... From the poster: "Either you soak them overnight or you quick soak them, which depending on the bean, can still take almost two hours.."
INGREDIENTS
2 cups dried black beans, picked over and rinsed
2 or 3 tablespoons olive oil
1 red onion, diced
1 red bell pepper, cored, seeded and diced
2 carrots, peeled and diced
4 ribs celery, diced
2 jalapenos, diced with seeds
8 garlic cloves, minced
1 Granny Smith or other tart apple, peeled, cored, and diced
1 tablespoon dried basil
8 cups chicken stock
4 bay leaves
2 teaspoons salt
freshly ground black pepper
juice of 1 limes
2 scallions, thinly sliced (for garnish, optional)
(For the cilantro cream)
1/2 cup sour cream
2 tablespoons chopped fresh cilantro
juice of 1 lime
2 scallions, thinly sliced (for garnish)
METHOD:
Quick soak the beans: Place the beans in a large pot and cover with water by 3 inches. Bring to a boil, reduce heat and simmer uncovered for 45 minutes. Remove from heat, drain, and set aside.
While the beans are cooking, heat the oil in a large saucepan over medium-low heat, add the onion and cook, stirring for about 10 minutes, until softened. Add the red bell pepper, carrots, celery, and jalepenos and cook, stirring for about 10 more minutes. Add the garlic and cook for 2 minutes longer. Add the apple, basil, broth, bay leaves, salt and pepper, and drained beans. Stir to blend. Bring to a low boil. Reduce heat and simmer, uncovered, 1 to 1 1/4 hours, until the beans are tender.
Remove the bay leaves. Place half of the soup in a blender and puree until smooth.
Return the pureed mixture to the pot and cook an additional 15 minutes. Remove the pot from the heat and stir in the lime juice. Ladle into bowls, garnish with the scallions and the cilantro cream and serve immediately.
From the poster:
"The aromatic smell of this soup while it was cooking was amazing. Fruity and spicy. As great as it smelled, it tasted even better. Most black bean soups I've encountered are kind of samey, either they taste like a soupier black bean dip or there is the overwhelming heat of chipotle. This one is slightly different thanks to the apple, basil and the fresh lime juice, but those subtle differences really make it stand out. I pureed about half the soup but I think you could almost not puree it at all. The chunks of apple looked really pretty floating amongst the black beans. And again I hate to say it, but using dried beans does make a difference in the texture. They retain their shape very well without getting mushy, even after reheating. This would be a great candidate for freezing. The cookbook suggests that it could be served over rice, but I think it's great on its own."
Serves 6
This recipe come from Sarah Foster's first cookbook.
http://wellfed.typepad.com/well_fed/2006/02/jamacian_black_.html
REC: Smoked Salmon and Potato Chowder from Sara Moulton
She posted this on egullet one day and I was hooked.
I've never made the crackers, and sometimes leave out the smoked salmon and use regular. It's really delicious.
http://www.foodnetwork.com/recipes/sara-moulton/smoky-salmon-chowder-with-lemon-pepper-crackers-recipe/index.html
She posted this on egullet one day and I was hooked.
I've never made the crackers, and sometimes leave out the smoked salmon and use regular. It's really delicious.
http://www.foodnetwork.com/recipes/sara-moulton/smoky-salmon-chowder-with-lemon-pepper-crackers-recipe/index.html
Rec: Mulligatawny with Lentils, another I want to try. Posted by Nan
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=26854
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=26854
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=26854
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=26854
cynupstateny
Well-known member
Ron in Worcester's Meatball Minestrone
MEATBALL MINESTRONE
1 (10-oz.) package frozen chopped spinach, thawed
1-1/2 lbs. lean ground beef
1/3 cup dry Italian breadcrumbs
1 egg (I usually use 2 eggs)
1 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. vegetable or olive oil
1 large onion, chopped coarsely
4 (14-1/2) oz. cans beef broth
1 (1-lb.) can tomatoes
1/2 tsp. dried oregano
1 (1-lb.) can red kidney beans
1/2 tsp. dried basil
1 cup sliced carrots
1 cup sliced celery
1 cup rotelle or elbow macaroni
With hands, squeeze as much moisture from spinach as possible. In large bowl combine spinach, beef, crumbs, egg, salt and pepper. Shape into 1-inch balls. Bake on oiled cookie sheet for 20 minutes at 350º F. Drain and set aside.
In drippings from meatballs, sauté onions, stirring occasionally, until soft. Stir in broth, tomatoes (break up with spoon) and their liquid, beans and their liquid, oregano and basil. Cover, reduce heat and simmer for 10 minutes.
Add carrots and celery; cover and simmer for 10 more minutes. Stir in pasta; cover and simmer until pasta is cooked al dente—about 10 minutes. Place meatballs in soup and heat through.
Makes about 14 1-cup servings.
Source: Sunset magazine
MEATBALL MINESTRONE
1 (10-oz.) package frozen chopped spinach, thawed
1-1/2 lbs. lean ground beef
1/3 cup dry Italian breadcrumbs
1 egg (I usually use 2 eggs)
1 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. vegetable or olive oil
1 large onion, chopped coarsely
4 (14-1/2) oz. cans beef broth
1 (1-lb.) can tomatoes
1/2 tsp. dried oregano
1 (1-lb.) can red kidney beans
1/2 tsp. dried basil
1 cup sliced carrots
1 cup sliced celery
1 cup rotelle or elbow macaroni
With hands, squeeze as much moisture from spinach as possible. In large bowl combine spinach, beef, crumbs, egg, salt and pepper. Shape into 1-inch balls. Bake on oiled cookie sheet for 20 minutes at 350º F. Drain and set aside.
In drippings from meatballs, sauté onions, stirring occasionally, until soft. Stir in broth, tomatoes (break up with spoon) and their liquid, beans and their liquid, oregano and basil. Cover, reduce heat and simmer for 10 minutes.
Add carrots and celery; cover and simmer for 10 more minutes. Stir in pasta; cover and simmer until pasta is cooked al dente—about 10 minutes. Place meatballs in soup and heat through.
Makes about 14 1-cup servings.
Source: Sunset magazine
Minestrone from they who shall not be mentioned, one of my favorites.
A great surprise to me what flavor a piece
of cheese rind can add to a soup! I save
the rinds of the parmesan I buy and freeze
them until I am ready to make this soup.
Pay attention to the amounts as it is easy
to "add a little extra" and before you know
it, it is pretty thick. Then I just add a
little more water. I have noticed that it
will seem thick when you first mix all the
vegetables in, but it thins as they cook and
release liquid and the tomatoes cook down. I
usually add the tomato juice from the
tomatoes, at least part of it. The soup
doesn't re-heat as well with the rice or
macaroni as it does without it, but it is a
lovely addition. I gave their suggested
vegetable subs below. I found the Rosemary
mixture to be a little strong for my taste
but love the pesto, which I keep in the
freezer, but it's good without either. This
couldn't be any easier, if you don't mind a
bit of chop-chop to get it started. I
really love it.
Classic Minestrone from Cook's Illustrated
Sept/October 1998
Serves: 6 to 8
2 small or one large leek, white and light
green parts sliced thin crosswise and washed
thoroughly (about 3/4 cup)
2 medium carrots, peeled and cut into a
small dice (about 3/4 cup)
2 small onions, peeled and cut into a small
dice (about 3/4 cup)
2 medium celery stalks, trimmed can cut into
small dice (about 3/4 cup)
! medium baking potato, peeled and cut into
medium dice (about 1 1/4 cup)
1 medium zucchini, trimmed and cut into
medium dice (about 1 1/4 cup)
3 cups stemmed spinach leaves, cut into thin
strips
1 can (28-ounces) whole tomatoes packed in
juice, drained, and chopped
8 cups water
1 Parmesan cheese rind, about 5 x 2 inches
(I assume this means a triangular piece
about 5 inches long and two inches wide at
the wide end...I've used more)
Salt
1 can (15 ounces) cannellini beans, drained
and rinsed (about 1 1/2 cup)
1/4 cup basil pesto (or 1 tablespoon minced
fresh rosemary mixed with 1 teasoon minced
garlic and 1 tablespoon extra-virgin olive
oil)
Bring vegetables, tomatoes, water, cheese
rind, and 1 teaspoon salt to boil in a soup
kettle or pot. Reduce heat to medium-low;
simmer, uncovered and stirring occasionally,
until vegetables are tender but still hold
their shape, about 1 hour. (The soup can be
refrigerated in an airtight container for 3
days or frozen for 1 month. Defrost if
necessary and reheat before proceeding with
recipe.)
Add beans and cook just until heated
through, about 5 minutes. Remove pot from
heat. Remove and discard cheese rind. Stir
in pesto (or rosemary garlic mixture).
Adjust seasonings, adding pepper and more
salt, if necessary. Ladle soup into bowls
and serve immediately.
To make Classic Minestrone with rice or
pasta:
Follow the recipe and when the veggies are
tender, add 1/2 cup arborio rice or small
pasta shape, such as elbows, ditalini, or
orzo and continue cooking until rice is
tender but still a bit firm in the center of
each grain, about 20 miutes, or until pasta
is al dente, 8-12 minutes, depending on the
shape. Add beans and continue with the
recipe.
Some suggested variations on vegetables:
Savoy Cabbage ( I use regular), shredded and
subbed for up to 1 1/2 cups of the spinach
Cauliflower, cut into tiny florets and
subbed for up to 1 cup of potatoes or
Zucchini
Escarole, chopped and used in place of
spinach
Fava beans, up to 1 cup added with other
vegetables in place of 1 cup of the white
beans
Green beans, cut in one inch pieces and
subbed for zucchini
Kale, ribs removed and chopped, subbed for
up to 1 1/2 cup spinach
Peas, up to 1/2 cup subbed for 1/2 cup
zucchii or white beans
Swiss chard, ribs removed, chopped and
subbed for spinach
Turnips, peeled and diced and 1 cup subbed
for 1 cup of potatoes
Winter squash, peeled and diced, sub 1 cup
for 1 cup potatoes or zucchini
A great surprise to me what flavor a piece
of cheese rind can add to a soup! I save
the rinds of the parmesan I buy and freeze
them until I am ready to make this soup.
Pay attention to the amounts as it is easy
to "add a little extra" and before you know
it, it is pretty thick. Then I just add a
little more water. I have noticed that it
will seem thick when you first mix all the
vegetables in, but it thins as they cook and
release liquid and the tomatoes cook down. I
usually add the tomato juice from the
tomatoes, at least part of it. The soup
doesn't re-heat as well with the rice or
macaroni as it does without it, but it is a
lovely addition. I gave their suggested
vegetable subs below. I found the Rosemary
mixture to be a little strong for my taste
but love the pesto, which I keep in the
freezer, but it's good without either. This
couldn't be any easier, if you don't mind a
bit of chop-chop to get it started. I
really love it.
Classic Minestrone from Cook's Illustrated
Sept/October 1998
Serves: 6 to 8
2 small or one large leek, white and light
green parts sliced thin crosswise and washed
thoroughly (about 3/4 cup)
2 medium carrots, peeled and cut into a
small dice (about 3/4 cup)
2 small onions, peeled and cut into a small
dice (about 3/4 cup)
2 medium celery stalks, trimmed can cut into
small dice (about 3/4 cup)
! medium baking potato, peeled and cut into
medium dice (about 1 1/4 cup)
1 medium zucchini, trimmed and cut into
medium dice (about 1 1/4 cup)
3 cups stemmed spinach leaves, cut into thin
strips
1 can (28-ounces) whole tomatoes packed in
juice, drained, and chopped
8 cups water
1 Parmesan cheese rind, about 5 x 2 inches
(I assume this means a triangular piece
about 5 inches long and two inches wide at
the wide end...I've used more)
Salt
1 can (15 ounces) cannellini beans, drained
and rinsed (about 1 1/2 cup)
1/4 cup basil pesto (or 1 tablespoon minced
fresh rosemary mixed with 1 teasoon minced
garlic and 1 tablespoon extra-virgin olive
oil)
Bring vegetables, tomatoes, water, cheese
rind, and 1 teaspoon salt to boil in a soup
kettle or pot. Reduce heat to medium-low;
simmer, uncovered and stirring occasionally,
until vegetables are tender but still hold
their shape, about 1 hour. (The soup can be
refrigerated in an airtight container for 3
days or frozen for 1 month. Defrost if
necessary and reheat before proceeding with
recipe.)
Add beans and cook just until heated
through, about 5 minutes. Remove pot from
heat. Remove and discard cheese rind. Stir
in pesto (or rosemary garlic mixture).
Adjust seasonings, adding pepper and more
salt, if necessary. Ladle soup into bowls
and serve immediately.
To make Classic Minestrone with rice or
pasta:
Follow the recipe and when the veggies are
tender, add 1/2 cup arborio rice or small
pasta shape, such as elbows, ditalini, or
orzo and continue cooking until rice is
tender but still a bit firm in the center of
each grain, about 20 miutes, or until pasta
is al dente, 8-12 minutes, depending on the
shape. Add beans and continue with the
recipe.
Some suggested variations on vegetables:
Savoy Cabbage ( I use regular), shredded and
subbed for up to 1 1/2 cups of the spinach
Cauliflower, cut into tiny florets and
subbed for up to 1 cup of potatoes or
Zucchini
Escarole, chopped and used in place of
spinach
Fava beans, up to 1 cup added with other
vegetables in place of 1 cup of the white
beans
Green beans, cut in one inch pieces and
subbed for zucchini
Kale, ribs removed and chopped, subbed for
up to 1 1/2 cup spinach
Peas, up to 1/2 cup subbed for 1/2 cup
zucchii or white beans
Swiss chard, ribs removed, chopped and
subbed for spinach
Turnips, peeled and diced and 1 cup subbed
for 1 cup of potatoes
Winter squash, peeled and diced, sub 1 cup
for 1 cup potatoes or zucchini