Monday, September 19, 2011
Rosemary Butternut Squash Soup - Secret Recipe Club
When I received my Secret Recipe Club assigned blogger for the month, I clicked over on her site and read she'd just attended a Minnesota Twins game. Was she from Minnesota like my husband? I clicked around and found out she's not from Minnesota, she lives right here in Omaha.
Sarah of Biking and Baking is a med student and follows a plant based diet. Browsing through Sarah's recipes was a real learning experience for me. I ran across ingredients I wasn't familiar with like hemp seeds and lucuma powder. Lucuma powder is a raw, organic low glycemic sweetner.
I wanted to try and make one of Sarah's recipes without making too many substitutions. Sarah's Rosemary Butternut Squash soup was the perfect recipe. I had a Butternut Squash in the pantry from my CSA bag and Agave Nectar on the shelf. I used vegetable broth and no milk in my version. I'd intended to top mine with roasted pecans but forgot them in the oven and I didn't think burnt pecans were a good topping.
We love butternut squash soup at our house. Sarah's recipe is more savory than the recipes I normally follow. I love the addition of the smoky paprika, it adds a nice smoky touch to the soup. Thanks Sarah for a wonderful recipe for a fall soup!
Rosemary Butternut Soup
1 butternut squash
3 sprigs rosemary
olive oil
salt and pepper
2-3 cloves garlic
onion
1.5 cup coconut milk (Sarah used the So Delicious drinkable kind, if you didn't have this she suggests soy or almond milk). I omitted the milk.
1.5 cup veggie broth
1 bay leaf
cinnamon
smoked paprika
cumin
oregano
basil
drizzle agave
1/3 cup pecans, chopped
Preheat oven to 350. Slice squash in half, scoop out seeds. Peel garlic, rough chop onion. Place squash, onion, and garlic on a baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Bake until squash is soft, about 1 hour. You will need to remove the onion and garlic about half way through cooking time.
Place veggie broth, milk, an bay leaf in a stock pot. Bring to a simmer. Place onion and garlic in pot. Scoop squash flesh out of shell and place in pot. Whiz up with an immersion blender. Add a drizzle of agave and about a teaspoon of paprika, cinnamon, and cumin. Add about 2 teaspoons of dried basil and 1/2 teaspoon of oregano. Simmer together for about 5 minutes. Taste and adjust seasoning/sweetness.
Toast pecans. Serve soup with a sprinkle of pecans:).
I am linking this to Tasty Tuesday!
Friday, January 14, 2011
Slow Cooker Italian Soup
I am giving you this recipe as it was written. I used white beans instead of garbanzo beans and omitted the kale/cabbage. This is one of those flexible recipes where ingredients can be added or deleted depending on what you have in the kitchen.
Slow Cooker Italian Sausage Vegetable Soup
Courtesy of An Oregon Cottage
•1 lb. Italian sausage (any kind-ground, links, or precooked)
•4 c. beef broth
•1/2 c. dry red wine (or more broth)
•1 28-oz can diced tomatoes
•1 med. onion, chopped
•2 cloves garlic, minced
•1 15-oz can garbanzo beans (or freezer beans- and I use whatever type I have)
•2 c. chopped green cabbage, chard, kale, or spinach
•1-2 c. chopped green beans (if using frozen, thaw a bit and add with pasta)
•2 carrots, peeled and diced
•1 tsp. Italian seasoning
•1/2 tsp. black pepper
•1 c. small pasta (macaroni, orzo, ditalini, broken spaghetti, etc.)
•salt to taste
•Parmesan for serving (grated or shaved)
•Parsley for serving (optional)
1.If using uncooked sausage, cook it in a skillet until brown, drain and transfer to the bowl of a large slow cooker.
2.Combine the broth and the wine (if using) and pour over the meat.
3.Add the remaining ingredients except the last four. Cover and cook on low for about 8 hours or high for 3-1/2 to 4 hours.
4.Add the noodles (turn cooker to high if you used the low setting) and cook for another 45 minutes until the noodles are done. Salt to taste, if needed.
5.Serve with Parmesan and parsley.
Makes 8 servings
I am linking this to Foodie Friday, Souper Sunday and Fat Camp Friday!
Tuesday, January 11, 2011
Crock Pot Taco Soup
When it's cold and snowy, there's nothing better than a warm bowl of soup. If you like tacos, give this one a try. It's a delicious hearty soup that can be made without without the meat!
--2 cans of pinto beans
--2 cans of corn
--1 large can of diced tomatoes
--1 packet taco seasoning
--shredded cheese and sour cream for embelishment
The Directions:
--brown meat if you are going to use it
--drain fat and add to crockpot stoneware insert (the meat. not the fat.)
--sprinkle seasoning packets on top of meat
--drain and rinse the beans and add
--add the ENTIRE contents of the corn and tomato cans
--stir.
Cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream
Sunday, August 15, 2010
No Cream Creamy Broccoli Soup
I loved this soup. It has a wonderful texture just like a cream based soup. The flavors are delicious and would make a great base for other soups.
No Cream Creamy Broccoli Soup
Adapted from Kraft
1 cup chopped carrots (about 2 medium)
1 cup chopped celery (about 2 stalks)
3/4 cup chopped onions (about 1 medium)
2 cloves of garlic, smashed and chopped
3 Tbsp. Oil
3 1/2 cups chicken broth
1/2 tsp. Pepper
4-1/2 cups Broccoli florets (about 2 small bunches)
1/2 cup Instant brown rice, uncooked
3/4 cup Milk
1/4 cup grated Parmesan Cheese
Cook and stir carrots, celery and onions in hot oil in large saucepan on medium-high heat 5 min. Add broth and pepper; stir. Bring to boil.
STIR in broccoli and rice. Reduce heat to medium-low; simmer 10 to 15 min. or until vegetables are tender, stirring frequently.
ADD soup, in batches, to blender or food processor; cover. Blend until pureed. Return soup puree to saucepan. Add milk and cheese; cook until heated through, stirring occasionally.
This is my entry for today's Souper Sunday's at Kahakai Kitchen!
Thursday, July 29, 2010
Potato, Leek and Fennel Soup
Have you cooked with fennel? Except for a slaw we made in the cooking classes I took earlier this year, I've never cooked with fennel. I am fascinated by the anise flavor and the fronds. Did you know the tops were called fronds? I didn't until I did some research on fennel. I couldn't pass up the beautiful fennel and leeks at the farmer's market. One of things I love most about cooking is finding recipes for ingredients I haven't used before. Of course, I turned to the internet and found this recipe on Epicurious for Potato, Leek and Fennel Soup.
If you like potato soup, you'll love this soup. It's a kicked up version of potato soup. The fennel gives it a great flavor. It doesn't have a strong anise flavor, just enough to enhance the taste. I used russet potatoes, added garlic and shallots. Besides the flavor, I love that this soup is creamy without any cream!
Potato, Leek and Fennel Soup
Adapted from Epicurious
2 tablespoons (1/4 stick) butter
2 cups sliced leeks (white and pale green parts only)
2 cups sliced fennel bulb, fronds reserved for garnish
2 garlic cloves, smashed and minced
1/2 shallot, minced
4 14 1/2-ounce cans low-salt chicken broth
2 pounds potatoes peeled, cut into 1/2-inch pieces (about 4 cups)
Freshly ground pepper, to taste
Melt butter in heavy large pot over medium-high heat. Add leeks, fennel, garlic, shallots and sauté until leeks are translucent, about 7 minutes. Add broth and potatoes and bring to boil. Reduce heat to medium-low. Simmer soup until potatoes are very tender, about 25 minutes. Working in batches, purée soup in blender. Return to same pot. Rewarm soup if necessary. Season with salt and pepper. Ladle soup into bowls; garnish with reserved fennel fronds and serve.
I am linking this to Foodie Friday at Designs by Gollum. Also, this is my entry for Souper Sunday's, hosted by Deb at Kahaki Kitchen.
Tuesday, April 13, 2010
Asparagus Soup
We're starting to see aspargus prices drop and soon it will time for aspargus at the Farmer's Market. Springtime and the Farmer's Market, I can't wait!!
Asparagus Soup
Recipe courtesy of Emeril Lagasse
3 pounds fresh asparagus, rinsed
8 cups chicken stock
4 tablespoons unsalted butter
1 cup minced shallots
1 cup minced leeks, whites only, well rinsed
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup heavy cream
1/4 cup finely grated Parmesan, garnish
Directions
Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.
In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.
Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.
In a medium stockpot, melt the butter over medium-high heat. When foamy, add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.
With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is warmed through, about 3 minutes.
Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally.
To serve, place the soup in a soup tureen and sprinkle with cheese. Ladle into demi-tasse cups or small coffee or tea cups, and serve.
I am linking to Tasty Tuesday's at Balancing Beauty and Bedlam.
Tuesday, March 30, 2010
Potato Leek Chowder Robusto
Potato Leek Chowder
Recipe courtesy of RecipeZaar
SERVES 6
Ingredients
4 cups potatoes, peeled and chopped
1 medium leek, chopped
1 small onion, chopped
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons flour
3 cups broth (chicken or vegetable)
6 slices bacon, cooked and crumbled
2 cups skim milk
1/2 cup robusto cheese, grated
For Garnish
chives
sour cream
cheese
bacon bits
Directions
1 Heat butter and oil in large pot over medium heat, stirring until butter is melted. Whisk in flour.
2 Add potatoes, leeks, and onions. Cook, stirring frequently, until onions are clear and potatoes are slightly softened.
3 Add broth and cover tightly. Simmer for 20-25 minutes or until potatoes are fork tender.
4 At this point you can do one of two things. You can remove half of the soup to a blender and puree, or you can use a potato masher and just mash the potatoes in the pot to the consistency that you desire.
5 Stir in milk, bacon and cheese. Cover and simmer for 2-3 mintues or until cheese is melted. If you would like your chowder to be a little thicker, you can add a few teaspoons of corn starch or flour to thicken.
6 Garnish as desired and serve with a crusty bread
I am linking this to Tasty Tuesday's at Balancing Beauty and Bedlam.
One Year Ago Snicker Salad.
Saturday, February 27, 2010
Carrot Soup with Ginger and Lemon
I love soups! I am always looking for new soup recipes. I found this recipe on epicurious and it got rave reviews. Tim came into the kitchen and asked what I was making. Carrot Soup??, turning up his nose. I knew I'd get this reaction, as I've mentioned many times on my blog, Tim's a meat man!
Instead of chicken stock, I used homemade vegetable stock. I love the beautiful color of this soup. This is a hearty soup with a nice mild carrot flavor. The addition of the lemon juice and zest gives it a nice kick.
Carrot Soup with Ginger and Lemon
Recipe courtesy of Epicurious
Yield: Makes 4 Servings
1/4 cup (1/2 stick) butter
1 1/2 cups chopped onion
1 tablespoon finely chopped peeled fresh ginger
1 1/2 teaspoons minced garlic
1 1/4 pounds medium carrots, peeled, chopped (about 3 cups)
2 tomatoes, seeded, chopped (about 1 1/3 cups)
1 1/2 teaspoons grated lemon peel
3 cups (or more) chicken stock or canned low-salt broth
2 tablespoons fresh lemon juice
4 tablespoons sour cream
Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.
Thursday, January 14, 2010
Use It Up!
My Use It Up for this week is Butternut Squash, Sweet Potato and Pomegranate Soup. I had butternut squash leftover from the risotto, sweet potatoes in the pantry and pomegranates on the counter. I was actually looking for something to do with my pomegranates and ran across this recipe on the POM website.
This is such an interesting combination of flavors. Would I like it or would it be a failed recipe? I loved this soup. It has the wonderful butternut squash soup flavors with sweetness added from the sweet potatoes and pomegranates. The texture is beautifully creamy and smooth. This one's a keeper!!!
Butternut Squash, Sweet Potato and Pomegranate Soup
Adapted from POM Wonderful
Serves 6
1/2 cup pomegranate juice
1/2 cup arils from 1 large pomegranate
1 1/2 lbs. butternut squash, peeled, seeded and cubed
1 sweet potato, peeled and cubed
2 tablespoons green chiles, chopped
3 cups chicken broth (or water)
1 teaspoon salt
2 teaspoons white pepper
1/2 cup dry sherry or other white wine
1 cup milk (nonfat or low fat)
1 cup crispy corn tortilla chips
1/2 cup sunflower seeds
Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.).
To make pomegrante juice, place arils in the blender, pulse until juiced. Strain, reserving juice.
Place butternut squash and sweet potato on a baking sheet, drizzle with olive oil. Sprinkle with kosher salt and pepper. Roast at 400 for 30 minutes.
In a stockpot, add butternut squash, sweet potato, green chiles, chicken broth and pomegranate juice. Cook over medium heat until hot and flavors are well combined. Add salt, pepper and sherry or white wine. Remove from the heat and cool slightly. Process soup in a blender or food processor until smooth.Return soup to the stockpot, add 1/2 - 1 cup of milk and reheat. Serve in bowls with crisp corn chips, pomegranate arils and sunflower seeds.
Thursday, December 17, 2009
Tomato Soup
Tomato Soup
Adapted from Michael Chiarello
1 (14-ounce) can chopped tomatoes
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup vegetable broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves
1/2 cup heavy cream, optional
Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.
Sunday, November 1, 2009
French Onion Soup - Recipes to Rival (RTR)
I have never made French Onion Soup. I was excited to make this recipe, especially when I read the recipe is Thomas Keller's. French Onion Soup is one of those soups that just says comfort and warmth. The creamy cheese on the top adds that distinctive onion soup texture.
Because it's just the two of us, I decided to make a half recipe. I have always cooked on an electric stove. This recipe is a recipe made for a gas stove. I had trouble getting the temperature just right for browning the onions. In between medium low and low seemed to give it the right sizzling temperature. My onions browned beautifully, although they only took about 2 1/2 hours. They cooked down quite a bit. When they were done, I wondered if I would have enough onions. As it turned out, I had the perfect amount. I didn't make the homemade beef stock, I used store bought stock and water.
I don't own soup crocks, so I used the only dishes I could find that were suitable and oven safe. Although my picture doesn't look it, this soup was delicious. I made the soup on Sunday and finished it for a simple Thursday night supper. I used Conte cheese which was a wonderful compliment to the onion flavor of this soup. I didn't find this recipe particularly difficult, you just have to make sure you have the time and the patience to stir the onions. We both thought the soup was delicious. I will make this soup again (after I get some soup tureens).
Onion Soup - Soupe A L'Oignon
Thomas Keller - Bouchon
makes 6 servings
Sachet:
2 bay leaves
12 black peppercorns
6 large sprigs of thyme
Soup:
8 pounds (about 8 large) yellow onions
8 tablespoons (4 ounces) unsalted butter
Kosher salt
1 1/2 teaspoons all purpose flour
3 1/2 quarts Beef Stock (recipe below)
Freshly ground black pepper
Sherry wine vinegar
Croutons:
1 baguette (about 2 1/2 inches in diameter)
Extra Virgin Olive Oil
Kosher salt
6 to 12 slices (1/8 inch thick) aged Comte or Emmentaler cheese (at least 4 inches square)
1 1/2 cups grated aged Comte or Emmentaler cheeses, or a combination
The more basic the soup, the more critical the details: Slice the onions uniformly and brown them very slowly and evenly; slice the bread a half inch thick and dry it completely in the oven; and serve the soup in appropriately sized bowls so that the melted cheese extends over the rim. When you hit it right, there's nothing more satisfying to cook or to eat than this soup.
It's worth reiterating the importance of cooking the onions slowly so that the natural sugars caramelize rather than brown through high heating sautéing. The onions cook for about five hours and need to be stirred often, but they can be made up to two days ahead. The soup is best if refrigerated for a day or two so that the flavors of the onion and beef broth can deepen.
Comte is traditionally the cheese of choice, but Emmentaler works as well. Gruyère is a bit strong. Use an aged cheese; a younger cheese would just melt and wouldn't form a crust.
FOR THE SACHET: Cut a piece of cheesecloth about 7 inches square. Place the bay leaves, peppercorns, and thyme in the center, bring up the edges, and tie with kitchen twine to form a sachet.
FOR THE SOUP: Cut off the tops and bottoms of the onions, then cut the onions lengthwise in half. Remove the peels and tough outer layers. Cut a V wedge in each one to remove the core and pull out any solid, flat pieces of onion running up from the core.
Lay an onion half cut side down on a cutting board with the root end toward you. Note that there are lines on the outside of the onion. Cutting on the lines (with the grain) rather than against them will help the onions soften. Holding the knife on an angle, almost parallel to the board, cut the onion lengthwise into 1/4 inch thick slices. Once you've cut past the center of the onion, the knife angle will become awkward: Flip the onion onto its side, toward the knife, and finish slicing it, again along the grain. Separate the slices of onion, trimming away any root sections that are still attached and holding the slices together. Repeat with the remaining onions. (You should have about 7 quarts of onions)
Melt the butter in a large heavy stockpot over medium heat. Add the onions and 1 tablespoon salt, reduce the heat to low. Cook, stirring every 15 minutes and regulating the heat to keep the mixture bubbling gently, for about 1 hour, or until the onions have wilted and released a lot of liquid. At this point, you can turn up the heat slightly to reduce the liquid, but it is important to continue to cook the onions slowly to develop maximum flavor and keep them from scorching. Continue to stir the onions every 15 minutes, being sure to scrape the bottom and get in the corners of the pot, for about 4 hours more, or until the onions are caramelized throughout and a rich deep brown. Keep a closer eye on the onions toward the end of the cooking when the liquid has evaporated. Remove from the heat. (You will need 1 1/2 cups of onions for the soup; reserve any extra for another use. The onions can be made up to 2 days ahead and refrigerated.)
Transfer the caramelized onions to a 5 quart pot (if they've been refrigerated, reheat until hot.) Sift in the flour and cook over medium-high heat, stirring, for 2 to 3 minutes. Add the beef stock and sachet, bring to a simmer, and simmer for about 1 hour, or until the liquid is reduced to 2 1/2 quarts. Season to taste with salt, pepper, and a few drops of vinegar. Remove from the heat.
FOR THE CROUTONS: Preheat the broiler. Cut twelve 3/8 inch thick slices from the baguette (reserve the remainder for another use) and place on a baking sheet. Brush the bread lightly on both sides with olive oil and sprinkle lightly with salt. Place under the broiler and toast the first side until golden brown, then turn and brown the second side. Set aside and leave the broiler on.
TO COMPLETE: Return the soup to a simmer. Place six flameproof soup tureens, with about 1 1/2 cups capacity on a baking sheet to catch any spills (the soup will bubble up and over the tureens). Add the hot soup to the tureens, filling them within 1/2 inch of the tops. Top each serving with 2 croutons: Lay them on the surface - do not push them into the soup. Lay the slices of cheese over the croutons so that the cheese overlaps the edges of the tureens by about 1/2 inch, Scatter the grated cheese over the sliced cheese, filling in any areas where the sliced cheese is thiner, or it may melt into the soup rather than forming a crust.
Place the tureens under the broiler for a few minutes, until the cheese bubbles, browns, and forms a thick crust. Eat carefully, the soup and tureens will be very hot.
Saturday, October 10, 2009
Asian Sweet Potato Soup
Asian Sweet Potato Soup
Adapted from Whole Foods
2 tablespoons olive oil
2 large sweet potatoes, peeled and chopped
1 medium onion, chopped
2 cloves of garlic, smashed
1/2 inch of ginger, minced
2 tablespoons soy sauce
1/2 teaspoon sesame oil
4 cups vegetable stock
Salt and Pepper to taste
Toasted bread croutons*
Saute onions in olive oil until transluscent, add sweet potato, garlic and ginger. Toss with onions and oil briefly, then add stock. Simmer until sweet potatoes are soft, about 30 minutes. Add soy sauce, sesame oil, salt and pepper. Garnish with toasted bread croutons.
*Whole Foods used a pumpkin pecan bread for the croutons.