Category Archives: soup

Alma’s Cooked Water Soup, Lidia

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2 pounds Swiss chaalma's_cooked_water_soup_851_frd
1 onion, chopped
2 stalks celery , trimmed, peeled and cut in chunks
⅓ cup Italian parsley
8 fresh basil leaves
⅓ cup extra-virgin olive oil
½ teaspoon peperoncino
1 tablespoon tomato paste
9 cups water
2 teaspoons salt
¼ teaspoon freshly ground black pepper
eggs, (1 for each serving of soup)
day-old country bread, (1/2 a slice)
pecorino, freshly grated

Wash and drain the chard and tear out the long stems from the leafy parts. Stack the leaves and slice crosswise into 1-inch strips. Cut off the tough base of each stem and discard. Chop the trimmed stems into 1/2-inch pieces.

Using a food processor, mince the onion, celery, parsley, and basil into a fine textured paste (pestata). Heat the oil in the saucepan over medium heat, scrape in the pestata and stir it all around the pan as it starts to steam and sizzle. Sprinkle in the peperoncino and cook, stirring, until the pestata has dried and starts to stick, 4 minutes or so. Drop in the tomato paste, and stir to toast it for a minute.

Pour in the water, raise the heat to high, and stir up all the cooked seasonings, while adding 2 teaspoons of salt and freshly ground pepper to taste.

Bring the water to the boil and dump in all of the cut chard leaves and chopped stems. Return to the boil, cover partially and cook at a steady simmer for about 40 minutes, until the chard is very tender and the broth is quite flavorful. Turn off the heat until you’re ready to serve.

For each portion, ladle about 1 1/3 cups of soup into the skillet. Heat to a simmer; crack and carefully slip into the soup one egg for each serving. Turn the heat down very low, cover the skillet tightly, and poach the eggs for 2 minutes or longer. Put a bread slice or croutons in each warm soup bowl, and when the eggs are done as you like them, lift them out, one at a time, with a slotted spoon or spatula, taking some cooked greens too. Lay the egg and greens on the bread and ladle in hot broth to cover. Sprinkle pecorino over the egg and broth, and serve immediately, passing more cheese at the table.

– See more at: http://www.lidiasitaly.com/recipes/detail/851#sthash.F17C3DBN.dpuf

Apple Rutabaga Soup from Patrick O’Connell

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1 stick (1/4 pound) butter
1 cup onion, roughly chopped
1 cup Granny Smith apple, peeled, cored and roughly chopped
1 cup rutabaga, peeled and roughly chopped
1 cup butternut squash, peeled, seeded and roughly chopped
1 cup carrots, peeled and roughly chopped
1 cup sweet potato, peeled and roughly chopped
1 quart good chicken stock
2 cups heavy cream
1/4 cup maple syrup
Salt and cayenne pepper to taste

In a large saucepan over medium-high heat, melt the butter. Add the onion, apple, rutabaga, squash, carrots and sweet potato and cook, stirring occasionally, until the onions are translucent.

Add the chicken stock and bring to a boil. Simmer for 20 to 25 minutes or until all of the vegetables are cooked through and tender.

Puree the vegetables in a blender or food processor. Strain through a fine mesh strainer into the same pot you used to cook the vegetables. Add the cream, maple syrup, salt and cayenne pepper.

Return the pot to the stove, bring the soup to a simmer, and serve.

Deborah Madison’s Potato and Green Chile Stew from food52.com

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  • 15117492182_1b9c1af930_b1 or 2 long green chiles or poblano chiles, roasted and peeled
  • 1 tablespoon sunflower seed oil or other vegetable oil
  • 1 small onion, diced
  • 1/2 teaspoon teaspoon ground coriander
  • 1/4 teaspoon teaspoon ground cumin
  • 1 garlic clove, minced
  • 1 large russet or 5 smaller potatoes (a scant pound) peeled and chopped into 1 1/2-inch chunks
  • Salt and pepper
  • 1 cup veggie stock or water
  • Sour cream (or Greek yogurt) to finish
  • Chopped cilantro to finish
  1. Chop the chiles coarsely. Heat the oil in a wide pot; add the onion and cook over medium-low heat, stirring frequently until softened, about 4 minutes. Add the coriander, cumin, garlic, and potatoes, followed by the chile, along with 1/2 teaspoon salt and give a stir. Cook together of a few minutes, then add the water or stock. Bring to a boil, then lower the heat to a simmer.
  2. Cook and cover until the potatoes are completely softened, about 25 minutes. Taste and season with salt and pepper. At this point you can mash the potatoes, or at least a few of them to give the dish a creamy sort of background, if desired.
  3. Pour into a bowl; add a dollop of sour cream and the chopped cilantro. Serves 1 to 2

 

Easy Asian Noodle Soup (a.k.a. Homemade Ramen)

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  • ½ tablespoon vegetable oil
  • 2 green onions, sliced thin with greens separated from whites
  • ¼ teaspoon ground ginger
  • 1 garlic clove, minced (I use my garlic press)
  • 3½ cups veggie broth
  • 1 tablespoon soy sauce, plus extra as needed (a commenter mentioned that soy sauce can be high in sodium, so if you really want to cut back, try using low-sodium soy sauce or reducing the amount used)
  • 1 3-ounce package ramen noodles, flavor packet discarded
  • 1½ cups shredded coleslaw mix (I used a coleslaw mix made only with green cabbage)
  • 1½ cups fresh baby spinach, roughly chopped
  • ½ tablespoon sesame oil, plus extra as needed
  • salt and pepper
  1. Heat vegetable oil in a large pot over medium heat. Add chopped white green onions (reserving the greens for later), ginger and garlic and cook for about 1 minute. Stir in veggie broth and soy sauce and bring to a simmer (you’ll want to turn the heat up to get it boiling gently, then reduce the heat to medium or so to maintain the simmer). Stir in ramen noodles and coleslaw and cook for 4 minutes. Add spinach and cook for 1 minute. Stir in the rest of the green onions and sesame oil. Mix together, taste, then add salt, pepper, soy sauce and sesame oil to taste. Serve immediately. Serves ~4.

Cold Noodles with Miso, Lime and Ginger from http://smittenkitchen.com/

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Adapted, just a bit, from David Tanis

cold soup

 

Noodles and vegetables
8 ounces buckwheat noodles
A mixture of raw vegetables of your choice (such as carrots, cucumbers, radishes or daikon; see Note for more suggestions)

 

Sauce
2 to 3 tablespoons miso (red is recommend; white would be just fine)
1 2-inch piece ginger, finely grated
2 teaspoons granulated sugar
1/8 teaspoon ground cayenne, or to taste
2 tablespoons mirin
1 tablespoon soy sauce
2 tablespoons lime juice (from about 1 lime), plus lime wedges for serving

 Cook the noodles in well-salted water until tender but firm for the time recommended on your package of noodles. What, your package is only in Japanese, like mine? Most are cooked between 5 and 8 minutes, so test at 5 and add more minutes if needed.

Meanwhile, grate, julienne or thinly slice vegetables of your choice.

Drain noodles and run cold water over them to cool. Drain again, shaking out excess water.

Make the dressing by whisking the smaller amount of miso plus the remaining sauce ingredients in a bowl. Taste and adjust to make sweeter (with more sugar) or more intense and salty (with the last tablespoon of miso) if desired.

Divide noodles among four bowls; toss each with a tablespoon of the sauce, plus more to taste. Top with vegetables and extra droplets of sauce. Serve with lime wedges.

Notes:

  • Mirin is a rice wine, similar to sake but lower in alcohol and much more sweet. If you can’t find it or don’t wish to buy it (a bottle of the basic stuff is usually around or just under $5), you might try using sake, or a mixture of rice vinegar, sugar and white wine or just water, I’d say 1 tablespoon of each liquid plus 1/2 teaspoon sugar to replace the 2 tablespoons of mirin recommended below.
  • If you have access to an Asian grocery store (New Yorkers, I use the M2M shops often), see if you can find 100 percent buckwheat soba noodles (which would also be gluten-free); they’re inexpensive and wonderful here. Mine had a mix of buckwheat and wheat flour, which is more common. If you cannot find them, you can use rice noodles or even spaghetti in a pinch. Here’s a good read on different Asian noodles.
  • Use whichever medley of cold, crunchy vegetables you’d like here; Tanis recommends daikon (a long, white mild radish), cucumber, radishes, radish sprouts and shiso leaves; I cleaned out my produce drawer with some julienned carrots, thinly sliced string beans, radishes, cucumbers and some wasabi micro-greens I couldn’t resist at the Greenmarket. Tanis suggests soaking grated daikon in the sauce, which I have no doubt mellows it, but I wanted to keep things simpler here.
  • I should forewarn that 3 tablespoons of red miso (a saltier, more intenseversion of white miso; you can use white miso here too if you don’t have red) will make a very salty sauce. We liked it, but we also used just a little per bowl. You can use the full amount and go easy on the sauce as we did, bump up the sugar, or you can start with less of the miso and only add more to taste. I’m recommending the latter above.
  • Serves 4 as a light meal or appetizer; for bigger appetites, you might want to double this

 

Cucumber Cream With Tomato Salsa from Weeknight Vegetarian

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  • 2 1/2 pounds cucumbers (6 to 8 large or 16 to 20 Kirbys), peeled
  • 3 scallions, trimmed
  • 1 1/2 cups water
  • 2 teaspoons white wine vinegar, plus more as needed
  • 1/2 teaspoon sea salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1 medium tomato
  • 1 tablespoon shredded fresh basil
  • 1 tablespoon extra-virgin olive oil

Peel the cucumbers and cut them in half lengthwise. Use a small spoon to scoop out/discard the seeds.

Cut enough of the cucumbers into 1/2-inch dice to yield 1/2 cup. Cover and refrigerate it for the salsa.

Cut the remaining cucumbers into 1-inch chunks. Chop 2 of the scallions.

Combine the larger cucumber chunks, chopped scallions, water, vinegar, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a food processor or blender; puree until smooth. Taste, and add vinegar, salt and/or pepper as needed. Pour into an airtight container and refrigerate until cold, about 2 hours.  4 servings; makes about 4 cups

Just before serving, cut the tomato in half through the stem end. Discard the core and squeeze the halves to discard some of the gel/seeds and juice. Cut the remaining tomato into 1/2-inch dice and transfer to a small bowl.

Thinly slice the remaining scallion and add to the bowl, along with the reserved, diced cucumber and the basil. Toss with the oil and season lightly with salt and pepper.

Taste the soup again for seasoning (it will be more muted when cold), and add vinegar, salt or pepper as needed. Divide among chilled bowls, top each portion with some of the salsa, and serve.

Rosy Cucumber Soup Recipe by Nina Graybill and Maxine Rapoport

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IMG_3737

2 large cucumber
16 ounces pickled beets, drained, juice reserved
1/2 cup onion
2 tablespoons parsley
3 cups chicken broth (use veggies broth)
1 teaspoon sugar
1/4 teaspoon pepper
salt and pepper — to taste
1/2 cup sour cream
green onion tops chopped

1. In two batches, puree cucumbers, beets, onions, and parsley in processor or blender, then blend in the chicken broth, seasonings and sour cream; transfer to a container. Taste for seasoning, adding reserved beet juice to taste. Refrigerate several hours or for several days before serving.

2. Sprinkle with chopped green onion tops or chives before serving. Serving Size: 6

French Mussel Bisque by Ina

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1 (750-ml) bottle dry white wine, divided
3 pounds fresh mussels, cleaned
6 tablespoons (3/4 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1 large leek, white and light green parts, cleaned and chopped
2 carrots, chopped
4 teaspoons minced garlic (4 cloves)
1/2 teaspoon saffron threads
Kosher salt and freshly ground black pepper
4 whole canned plum tomatoes, chopped
1 1/2 cups half-and-half
1 cup heavy cream
2 tablespoons minced fresh parsley or dill

Bring 1 1/2 cups water and 1 cup of the wine to a boil in a large, shallow pot. Add the mussels, cover the pot, and cook over medium heat for 5 minutes, until the mussels open. When the mussels are cool enough to handle, separate the mussels from the shells and set aside, discarding the shells and any mussels that didn’t open. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and reserve.

Meanwhile, melt the butter in another large heavy-bottomed pot over medium heat. Add the onions, leek, carrots, garlic, saffron, 2 teaspoons salt, and 1 teaspoon pepper and saute, stirring occasionally, for 5 minutes. Reduce the heat to low, cover, and cook for 20 minutes. Add the tomatoes and cook for another minute.

Add 2 cups of the reserved cooking liquid (discard the rest) and the rest of the wine, bring to a boil, lower the heat, and simmer uncovered for 5 minutes. Add the reserved mussels, the half-and-half, and the cream. Heat until just heated through but not boiling. Stir in the parsley or dill, 1 teaspoon salt, and 1/2 teaspoon pepper. Serve hot.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/french-mussel-bisque-recipe.html?oc=linkback

Mushroom Hot And Sour Soup from feedmephoebe.com

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IMG_9892
1 tablespoon vegetable oil
1 small yellow onion, diced
1 bunch scallions, thinly sliced, white and green parts divided
1 pound mixed mushrooms (I used shitake and cremini), stems removed, thinly sliced
1 inch fresh ginger, peeled and minced
2 garlic cloves, minced
2 teaspoons sambal olek or sriracha
1/4 cup gluten-free tamari
1/4 cup rice vinegar
6 cups vegetable stock
2 tablespoons cornstarch
1 large egg, beaten

Heat the oil in a large stockpot or Dutch oven. Saute the onion and white scallions over medium-high heat until soft, 5 minutes. Add the mushrooms and cook until they’ve reduced in size and begun releasing their liquid, 5 minutes. Stir in the ginger, garlic, and sambal olek or sriracha. Cook until fragrant, 1 more minute.

Carefully pour in the tamari and vinegar (hot vinegar can sting the eyes), scrapping up any brown bits that have formed on the bottom of the pan. Add the stock and bring to a boil. Reduce the heat to medium and simmer for 10 minutes until the flavors have melded. In a small mixing bowl, whisk the cornstarch and 1/3 cup of water to create a slurry. Add it to the pot and simmer the soup until slightly thickened, another 10 minutes.

Remove the soup from the heat and slowly pour in the egg while stirring the liquid. The egg will form soft strings and will cook immediately. Taste the soup and add salt as necessary. Garnish with the green scallions and serve. Serving Size: 4

dmv notes: I cut the recipe in half. Used cremini mushrooms, sambal oblek a little less than half the amount called for and 3 scallions. Very good!!

instant pot instructions:

  1. Add ALL the ingredients to the Instant Pot with the spinach added last EXCEPT for the egg, tofu and cornstarch slurry (those three come later). The pot will be filled to the brim once the spinach is added, so give everything a very good stir and make sure the spinach is mixed in with the broth and everything else
  2. Secure the lid, hit “Manual” or “Pressure Cook” High Pressure for 5 minutes (it will take about 10 minutes to come to pressure due to everything in this loaded pot!) Quick release when done
  3. Once the lid is removed, hit “Sauté” and Adjust so it’s on the “More” or “High” setting.  Once it begins to bubble, add the cornstarch slurry, stir well for about 2 minutes and then turn the Instant Pot to “Keep Warm”
  4. Lastly, add in the tofu and stir followed by the egg mixture and stir for about a minute until egg ribbons form

Julia Child soup base

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Onion/Rice Soup Base

2 cups onions; sliced
2 tablespoon butter
4 cups stock
1/2 cup rice
salt and pepper

Sautée the onions in the butter until tender. Add the rice and the 4 cups of stock with salt and pepper to taste. Simmer for 20 minutes then cool, puree, and freeze for later use. A blender is FAR superior in this endeavor. A food processor leaves it too chunky.

Another 4 cups of another liquid, milk, stock, cooking liquid, etc. will be needed to properly reconstitute the base to a soup consistency.

Add whatever turns you on to flavor it. …mushrooms, ham, cooked greens, etc. and even brussle sprouts.
NOTE: Blake made the Brussels sprout soup as reported but discovered something else along the way. I.e, the soup base is some pretty darned good stuff all by itself. It tastes suspiciously like a good risotto but far simpler to make.

Blake used the onion/rice soup base….about two cups, sautéed 18-20 sprouts till they got some good color. I cooled and quartered them and put them back in the pot with about two slices of crumbled bacon. I thinned it with as much milk as necessary and adjusted the salt and pepper. It is definitely a winner.