Category Archives: soup

Cream of Cauliflower and Rosemary Soup – “San Luis Obispo Telegram Tribune”

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1  tablespoon  butter

1  shallot — chopped

2  sprigs  fresh rosemary — finely minced

1  Tablespoon  Flour

1  cup  milk

1/2  cup  heavy cream

12  ounces  Frozen Cauliflower, thawed -or-

1 head fresh cauliflower cut up

1/2 teaspoon  salt

1/4  teaspoon  pepper

Rosemary Olive oil or other herbed oil, to drizzle

In a medium saucepan over medium-high, melt the butter. Add the shallot and rosemary and saute until the shallot is tender, about 3 to 4 minutes.

Add the flour and stir to coat. Cook for another minute, then whisk in the milk and cream.

Add the cauliflower, salt and pepper. Cook, stirring frequently, until the cauliflower is very soft and the mixture has thickened.

Working in batches in a regular blender, puree the mixture until very smooth. Adjust the seasoning with additional salt and pepper, if needed.  Or use emersion blender.

Finish with a drizzle of rosemary oil.

 

Pea and Pesto Soup – Nigella Lawson

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3 cups water

3 cups frozen peas

2 scallions

1 teaspoon Maldon salt or kosher salt

1/2 teaspoon lime juice

4 tablespoons (1/4 cup) fresh pesto

The quickest way to proceed is to fill a kettle first and put it on to boil. When it’s boiled, measure the amount you need into a pan and put on the stove to come back to a boil.

Add the frozen peas, scallions, salt and lime juice and let everything bubble together for 7 minutes. Discard the scallions and blitz the peas and their liquid with the pesto in a blender. enough for 2 hearty bowls

Tony Bourdain’s Mushroom Soup – Les Halles Cookbook

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2-4 tablespoons Butter

1 small Onion — thinly sliced

12 ounces Button mushrooms

4 cups veggie Stock

1 sprig Italian parsley — whole

Salt and Pepper

2 ounces Dry sherry — high quality

In a medium saucepan, melt 2 tablespoons butter over median heat and add the onion. Cook until the onion is soft and translucent,, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn’t take  on any brown color. Stir in the chicken stock and the parley 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, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender’s lid firmly held down, and with the weight of your body keeping the thing from flying off and allowing boiling hot mushroom puree to erupt all over your kitchen?

IMPROVISATION

To astound your guest with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cepes or morels which have been soaked until soft, drained, and squeezed. Not too many; the dried mushroom will have a much stronger taste, and you don’t want to overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl.

Recipe Notes

Try adding dried chanterelles and morels to the soup. Very simple but good enough to serve as a small first course at a dinner party.

Pumpkin and Black Bean Soup – Rachael Ray

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2 tablespoon Extra-virgin Olive Oil

1-2 cloves of garlic minced

1 med Onion — finely chopped

3 cup vegetable stock

1 can tomatoes in juice – diced use rotel

1 can Black Beans — drained

1 can  pumpkin puree

1 cup heavy cream or half n half

1 tablespoon Curry Powder

1 ½ teaspoon Ground Cumin

¼ tsp to ½ teaspoon cayenne pepper

Coarse salt

20 Blades Fresh Chives — chopped or snipped, for garnish

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion.

Saute onions 5 minutes. Add garlic, cumin and curry cook for a few min.  Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, cayenne and salt, to taste.

Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives .

Cannellini Bean Soup – Mad Hungry

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2 1/2 (1 lb) cups dry cannellini beans or great northern
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 onions, chopped (about 2 cups)
3 cloves garlic, minced
5 small (6-inch) long carrots, peeled, halved lengthwise, and sliced (about 1 1/4 cups)
4 celery stalks (the tender inner stalks with leaves), peeled and chopped (about 1 1/4 cups)
1/2 cup chopped tomatoes, fresh or canned
2 bay leaves
good pinch of red pepper flakes
1/4 cup fresh basil leaves or 1 tsp dried basil
1/4 cup chopped fresh flat-leaf parsley
1 -2 tsp coarse salt – less
Freshly grated Parmesan cheese
Freshly ground black pepper

1. Rinse the beans well and place in a large pot. Cover the beans with 4 -6 quarts of water. Bring to a boil, cover, and turn off the heat. Allow to soak for 1 hour.

2. Place the olive oil, onions, and garlic in a large heavy-bottomed pot over medium heat. When the garlic begins to sizzle, after about 30 seconds, add the carrots and celery and continue to cook, stirring, for about 5 minutes. Stir in the tomatoes, basil, and parsley and cook, stirring occasionally, for an additional 3 minutes.

3. Add the soaked beans, cover with 8 cups of cold water, and stir to combine. Bring to a boil, reduce the heat, and simmer, partially covered, until the beans are tender and creamy, at least 1 1/2 but up to 2 1/2 hours. Add water if necessary to achieve desired consistency; the soup should be thick. Add the salt halfway through the cooking. Serve with freshly grated Parmesan cheese, freshly black ground black pepper, and a drizzle of olive oil.

Cream of Tomato Soup With Seafood – Top Washington Post Tomato 2010 winner

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Rosemary Lawler’s winning recipe combines two practical ingredients: the recipe author’s abundant crop of tomatoes, and regional seafood. Because this is 2 recipes in one, we made an exception to the contest’s 10-ingredient rule.

MAKE AHEAD: The stewed tomatoes make a nice, simple accompaniment to grilled chicken and corn on the cob. They can be frozen for up to 1 year. The soup is best assembled on the same day it will be served.

8 servings

For the stewed tomatoes
4 cups peeled and seeded ripe tomatoes (any kind), in large chunks or halves (see NOTE)
1/2 medium onion, minced
2 ribs celery with leaves, chopped
1/4 teaspoon celery seed
1 bay leaf
2 whole cloves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
6 chopped basil leaves
For the soup
1 ear corn
5 cups stewed tomatoes (see above)
4 tablespoons (1/2 stick) unsalted butter
Scant 1/2 cup flour
4 cups light cream or half-and-half
1/4 cup freshly grated Parmesan cheese
1 to 2 cups raw or cooked seafood, such as crabmeat, lobster chunks or jumbo shrimp (peeled, de-veined and cut in chunks)
Basil leaves, cut in strips, for garnish

For the stewed tomatoes: Combine the tomatoes, onion, celery, celery seed, bay leaf, cloves, salt, pepper and basil in a large saucepan over medium heat. Cook uncovered for 15 minutes, stirring frequently. Reduce the heat to medium-low. Discard the cloves and bay leaf. The yield will be about 5 cups.

For the soup: Strip the kernels from the ear of corn and reserve.

Cut the cob in chunks; submerge them in the stewed tomatoes. Cook (over medium-low heat) for 10 minutes, stirring almost constantly. Discard the cob pieces.

Use an immersion (stick) blender to puree the stewed tomatoes, or puree in batches in a blender (making sure to remove the center knob in the lid so steam can escape; place a dish towel over the opening).

Melt the butter in a soup pot or Dutch oven over medium heat. Whisk in the flour until well incorporated, to form a roux; cook for a few minutes, whisking, until the roux begins to darken slightly.

Slowly whisk in the cream or half-and-half to form a smooth, thick soup base.

Add the pureed tomatoes and Parmesan cheese; stir until well blended.

Add the reserved corn kernels and seafood to taste; cook (over medium heat) ,stirring almost constantly until the seafood is heated or cooked through, depending on which seafood you chose.

Divide among individual bowls; serve immediately, garnished with the basil.

NOTE: To peel tomatoes, use a sharp knife to score a shallow “X” on the bottom of each one. Place in very hot or boiling water for 1 to 2 minutes, then drain. When cool enough to handle, discard the loosened skins.

Rosemary Lawler of Leesburg.

White Bean Soup with Asparagus and Peas – Cheryl Strasser

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6 c veggie broth

1.5 c farfalle pasta

¼ lb. asparagus, cut on the bias in 1.5� lenghts

½ c. peas

1 tbsp finely chopped parsley

½ tsp finely chopped mint

1.5 tsp. Thyme and oregano

½ tsp grated lemon zest
1.5 tsp lemon juice
1 15 oz can cannellini or great northern beans
¼ onion

½ stalk celery

1 carrot

1 small bay leaf

1 sprig thyme and parsley

Pour broth into a large soup pot. Add onion, celery, carrot, bay leaf, thyme and parsely. Bring to a boil add pasta and cook until almost al dente, about 10 min. Add the asparagus and bean and cook until the asparagus is crisp tender, about 3 min. Add the peas, herbs, lemon zest and juice. Simmer 2-3 min longer until the pasta and veggies are tender. Season with salt and pepper.

4-6 servings

Refried Bean Soup — Southern Living

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1 small onion, chopped
2 cloves garlic, minced
1 tablespoon vegetable oil
1 (16 oz) can refried beans
1 (16 oz) can diced tomatoes, undrained
1 (10 oz) can diced tomatoes and green chiles, undrained (rotel)
1 (14 1/2 oz) can ready-to-serve chicken broth
2 tablespoons chopped fresh cilantro (optional)
6 corn tortillas
8 oz shredded Monterey Jack cheese (2 cups)
1 (8 oz) carton sour cream
guacamole

Cook onion and garlic in oil in a Dutch oven over medium-high heat, stirring constantly, until tender.

Add beans and next 3 ingredients, stirring until smooth; bring to a boil. Reduce heat, and simmer 15 minutes. Stir in cilantro, if desired.

Cut tortillas into thin strips; spread in a single layer on a baking sheet.

Bake at 350 degrees for 15 minutes. Cool.

Ladle soup into individual soup bowls; top with tortilla strips, cheese, sour cream and guacamole. Serve immediately. Makes 7 cups

Broccoli Chowder

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1.25 lbs broccoli, broken into florets and stalks cut into ¼ inch slices
0.5 lbs potatoes, diced
1 small onion , chopped
2 c. milk
¼ c. flour
½ tsp tarragon
½ tsp thyme
½ tsp salt
¼ tsp pepper
3 oz shredded cheese

In a large saucepan, combine broccoli, potato, onion and 1.5 c water. Cover and bring to a boil over high heat; reduce heat to med-low and cook until tender, about six minutes.

In a small bowl, whisk milk into flour. Add milk mixture to soup along with tarragon, thyme, s and p. Stirring constantly, cook mixture until it comes to a boil and is thickened, about 7 minutes.

Ladle hot soup into bowls and sprinkle with cheese.