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Diana Palmer Readers' Forum

Subject: "Garden Fresh Soups"

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bignasty197800 Member since Oct-2-04 6220 posts Jun-07-08, 11:05 AM (EST)   "Garden Fresh Soups"   Yellow Tomato Soup With Fresh Thyme & Yogurt 1 tbsp olive oil 2 md onions; finely chopped 2 cloves garlic; finely chopped 2 sprigs fresh thyme 4 lb yellow tomatoes; chopped 1 c chicken stock 1 c heavy cream 2 c plain yogurt 1 salt and freshly ground black pepper, to taste In a large saucepan, heat the oil and saute the onions and garlic for 3 to 5 minutes, or until the onions are translucent. Stir in the thyme, tomatoes, and chicken stock and bring to a boil. Reduce heat to simmer and cook for 30 minutes. Remove the thyme sprigs. In a blender or food processor, puree the soup, in batches, and strain out the tomato skins. Return the soup to the saucepan. Mix in the cream and yogurt and bring to a boil. Remove from heat and add the salt and pepper. Serve immediately. Garden Fresh Vegetable Soup 1/2 lb lean ground beef (optional) 4 slices bacon, diced (optional) 3 tablespoons butter (optional) 1 large onion, diced 2 cloves garlic, minced (or more) 6 cups assorted fresh vegetable (it gets fun here, suggestions are diced carrots and celery, sliced 3/4-inch green beans,) 8 cups beef broth (use vegetable broth if keeping this vegetarian) 1 (16 ounce) can kidney bean ore red beans, rinsed and drained 1/2 teaspoon dry basil 1/2 teaspoon oregano 1/2 teaspoon rosemary 1 (8 ounce) can tomato sauce 2 large tomato, chopped 1 cup each of shredded cabbage, spinach, and swiss chard salt and pepper grated parmesan cheese Crumble beef, if desired, into a 5-6 quart pot over medium heat; add bacon, if desired; if not using meat, melt butter in the pot. Add onion, garlic and prepared vegetables and cook, stirring, until meat is browned and onion is soft; drain any excess fat. Add broth, kidney beans, basil, oregano and rosemary; bring to a boil, cover and reduce heat, simmer for about 30 minutes. Add tomato sauce, tomatoes, and continue cooking, covered for about 5 minutes. Add cabbage, spinach, and swiss chard; cook, covered, just until cabbage, spinach, and chard wilts, about 5 minutes. Season to taste with salt and pepper; serve and pass cheese to sprinkle over individual servings. Basic Cream of Vegetable Soup 3 tablespoons unsalted butter 1 cup chopped onion 1 red potato, peeled and diced 2 cups chicken broth 2-3 cups steamed vegetables (ex: carrots, broccoli, peas, spinach) 1/2 cup cream In saucepan, melt butter over medium heat. Add onion & cook until tender without browning. Stir in potato & liquid. Bring to a boil; simmer until potato is tender. Stir in steamed vegetables; return to a simmer. Puree soup in batches & return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is desired. Season with salt & pepper & finish with heavy cream. Serve warm with French bread and a salad. Fresh Vegetable Soup with Pasta 1 medium chopped red onion 2 thinly sliced carrot 2 sliced zucchini 2 medium peeled seeded chopped tomato 2 (10 1/2 ounce) cans condensed beef broth 2 1/2 cups chicken broth 2 tablespoons chopped fresh parsley 1 tablespoon chopped oregano 1/2 cup small shell pasta grated parmesan cheese In a slow cooker, combine everything but pasta and cheese. Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. After cooking time, turn slow cooker to High and add pasta. Cook for an additional 20 minutes. Sprinkle cheese on each individual serving. Fresh Corn Soup 3/4 cup onion, diced 1/4 cup green pepper, diced 2 tablespoons butter, melted 2 cups corn, cut from cob, about 4 ears 2 cups chicken broth 1 1/2 teaspoons sugar salt, to taste 1/3 teaspoon white pepper 3/4 cup half-and-half cream Tabasco sauce or hot sauce, to taste 1 (4 ounce) jar pimiento, diced (optional) Sauté onion and peppers in butter in a large saucepan for 3 minutes, stirring occasionally. Add corn; cook 3 minutes, stirring constantly. Stir in chicken broth, sugar, salt and white pepper. Cover, reduce heat to low and simmer 10 minutes. Stir in half and half; cook until thoroughly heated. DO NOT BOIL. Creole Style Tomato Soup with Goat Cheese Dumplings 2 tablespoons olive oil 2 cups chopped yellow onions 1 cup chopped celery 1 cup chopped carrots Salt and freshly ground black pepper 1/4 teaspoon cayenne pepper 2 tablespoons minced garlic 8 cups peeled, seeded, and chopped fresh tomatoes 1 1/2 quarts chicken broth Vegetable oil, for frying 6 ounces goat cheese, room temperature 2 tablespoons extra-virgin olive oil 2 tablespoons finely chopped basil, plus 4 to 6 tablespoons chiffonade, for garnish 12 wonton wrappers 1/4 cup water Creole Seasoning, recipe follows 1/4 cup finely chopped parsley leaves 1/2 cup heavy cream In a large saucepan, heat the olive oil over medium-high heat. When the oil is hot, add the onions, celery, and carrots. Season the vegetables with salt, pepper, and 1/4 teaspoon cayenne. Saute the vegetables for 4 to 5 minutes. Add the garlic and tomatoes. Cook for 3 to 4 minutes, stirring often. Add the chicken broth and bring to a boil. Reduce the heat to a simmer and cook for 1 hour and 15 minutes, stirring occasionally. Preheat the fryer or a heavy saucepot filled no more than halfway with vegetable oil to 375 degrees F. Prepare the dumplings while the soup is simmering and fry just before serving the soup. In a small mixing bowl, combine the goat cheese, extra-virgin olive oil, and chopped basil. Mix until the mixture is fully incorporated. Season with salt and pepper, to taste. Spoon 1 rounded teaspoon of the cheese mixture in the center of each wonton wrapper. Brush the edges of the wrappers with a small amount water. Bring 2 corners of the wrappers together and press to seal, forming a triangle. Fry the wontons for about 2 minutes each or until the dumplings are golden and crispy. Remove from the fryer and drain on a paper-lined plate. Season the dumplings with Creole Seasoning, to taste. Remove the soup from the heat. Using a hand-held blender, puree the soup. Stir in the parsley. Adjust the seasonings with salt and pepper, if needed. Stir in the heavy cream. Ladle the soup in a shallow bowls. Garnish each bowl with 2 dumplings and a chiffonade of fresh basil. Creole Seasoning: 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Tuscan Pommodoro Soup 2 1/2 cups peeled and diced yellow onion 1/4 cup olive oil, plus more for soup and drizzling 6 to 10 cloves garlic, chopped plus 2 to 4 cloves, cut into slivers 2 teaspoons balsamic vinegar 2 teaspoons maple syrup or organic sugar 4 pounds ripe tomatoes, diced, with their juice 1/2 loaf stale or lightly toasted open-faced bread, torn into pieces Sea salt and freshly ground black pepper 2 cups vegetable broth or filtered water, if necessary 2 to 3 cups fresh basil leaves Place onion, olive oil, and chopped garlic in a medium-large saucepan over medium heat, stirring occasionally for 15 minutes, or until onions are very soft, translucent and caramelized. Add balsamic, maple syrup or sugar and slivered garlic and continue to cook and stir for 2 to 3 minutes. Add tomatoes with their juices and bread pieces. Season, to taste, with salt and pepper. Add vegetable broth or water and bring to a simmer. Allow to stand until bread absorbs liquid. Add more vegetable broth or water if the soup becomes too thick. Remove the soup from the heat and cool a touch. Tear basil leaves and stir into soup with additional olive oil. Allow to cool to serving temperature to let the bread absorb the flavors of the basil and olive oil. If desired, drizzle each serving with olive oil, a pinch of coarse sea salt and freshly ground black pepper. Creamy Roasted Tomato Soup with Grilled Fontina-Mushroom Sandwiches Tomato Soup: 10 plum tomatoes, halved lengthwise, seeds removed 1/4 cup olive oil, divided 6 cloves garlic, coarsely chopped Salt and freshly ground pepper 1 Spanish onion, diced 1 carrot, diced 3 cups vegetable stock 1 tablespoon finely chopped fresh thyme 1 1/2 cups heavy cream Grilled Fontina-Mushroom Sandwich: 2 tablespoons olive oil 1/2 pound cremini mushrooms, thinly sliced Salt and freshly ground pepper 1 tablespoon chopped fresh sage 8 slices country-style bread 8 tablespoons unsalted butter, softened 1/2 pound fontina, grated Preheat oven to 325 degrees F. Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper. Roast for 25 to 30 minutes, or until the tomatoes are soft. Heat the remaining olive oil in a medium stock pot over medium heat. Add the onions and carrots and cook until the onions are soft, about 5 minutes. Add the roasted tomatoes, garlic, and the juices that have accumulated. Add the stock and fresh thyme and cook for 20 minutes. Place the cream in a small saucepan over medium high heat and cook until reduced by half. Transfer the mixture to a blender and blend until smooth, strain into a clean saucepan over low heat, add the reduced cream, and cook for 5 minutes. For the Grilled Fontina-Mushroom Sandwich: Heat olive oil in a large saute pan, add the mushrooms, and cook until golden brown. Season with salt and pepper, and stir in the sage. Brush the bread on 1 side with the butter. Turn 4 of the slices over on a work surface. Divide the cheese among the slices then divide the mushrooms on top of the cheese. Cover with the remaining 4 slices of bread, butter-side up. Heat a frying pan over medium heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side. Fried Pork Chop Vegetable Soup For vegetable soup: 3 tablespoons butter 2 carrots, chopped 2 celery stalks, chopped 1 onion, chopped 3 tablespoons all-purpose flour 1 tablespoon tomato paste 32 ounces vegetable broth 1 (14.5-ounce) can diced tomatoes 1 large white potato, cubed 1/2 (10-ounce) box frozen peas 1/2 (10-ounce) box frozen corn 5 ounces fresh green beans, cut into bite size pieces 2 tablespoons freshly chopped parsley leaves For the pork chops: Peanut oil, to fry 1 tablespoons seasoning salt 1 teaspoon black pepper 1 1/2 cups all-purpose flour 4 (1-inch thick) bone-in center cut pork chops In a large pot over medium heat, melt butter and saute carrots, celery and onion until softened, about 6 minutes. Add the flour to the vegetables and blend well. Cook the flour until it achieves a slight blonde color. Next, stir in the tomato paste and allow to slightly cook, about 1 to 2 minutes. Pour in vegetable broth while stirring and bring soup to a boil. Reduce heat and add the can of diced tomatoes and the potatoes. Simmer until potatoes are cooked through, about 20 minutes. Meanwhile, preheat the peanut oil in an electric fryer or large pan fitted with deep-fry thermometer to 325 degrees F. On a large casserole dish, mix together flour, and season with seasoning salt and pepper. Dredge chops in flour mixture, patting excess off. Place chops, 2 at time, in fryer and cook until cooked through, about 6 minutes. Cool slightly and remove to a paper towel lined sheet tray. Add the cooked chops to soup and simmer another 30 minutes, or until the meat falls off the bone. During the last 10 minutes of cooking, add the corn, peas, and green beans. Ladle soup into individual bowls, top with a pork chop and sprinkle with parsley. Serve with Broccoli Cheddar Cornbread Broccoli Cheddar Cornbread: 2 (8.5-ounce) boxes corn muffin mix 1/2 cup whole milk 2 cloves minced garlic 1 (8-ounce) container cottage cheese 4 large eggs 1 tablespoon salt 1 cup plus 2 tablespoons grated Cheddar 1 stick unsalted butter 1 medium onion, chopped 1 (10-ounce) package frozen chopped broccoli, thawed but not drained Preheat oven to 375 degrees F. Mix together all ingredients except 2 tablespoons Cheddar to create a batter in a bowl. In a 10-inch cast iron skillet melt butter. Saute onions and broccoli until soft. Pour batter over the vegetable mixture and sprinkle top evenly with remaining cheese. You can also place the ingredients in an 11 by 17-inch baking dish. Bake in oven until golden, 30 minutes. Triple Mushroom Soup 1 tablespoon butter 1/2 cup chopped onion 2 cups coarsely chopped fresh shiitake mushrooms 1 cup coarsely chopped fresh button mushrooms 1 cup coarsely chopped fresh oyster mushrooms 1 teaspoon fresh minced ginger 3 tablespoons cornstarch 3 cups vegetable broth 1 cup half-and-half 1 1/2 tablespoons vegetable oyster-flavored sauce 1 tablespoon coarsely chopped cilantro 1 teaspoon coarsely chopped green onion 1 teaspoon sesame oil 1/8 teaspoon ground white pepper Garnish: Enoki mushrooms, green onion slivers, cilantro leaves Melt butter in a 3-quart pan over medium heat. Add onion and cook for 2 minutes or until soft. Add fresh shiitake, button mushrooms, oyster mushrooms and minced ginger. Cook for 3 minutes or until mushrooms are soft and pan juices have evaporated. Stir in the cornstarch and cook for 1 minute. Stir in the vegetable broth and half-and-half. Bring to a boil, stirring constantly. Add vegetable oyster-flavored sauce and stir to mix well. Add chopped cilantro and chopped green onions. Place soup in a blender or food processor and process until smooth. Add sesame oil and pepper. Ladle soup into bowls. Garnish each serving with enoki mushrooms, green onion slivers and cilantro leaves. Caramelized Fennel and White Bean Soup 3 to 4 tablespoons extra-virgin olive oil, plus more for garnish 2 fennel bulbs, julienne 3 sprigs fresh thyme, plus more for garnish 1 tablespoon unsalted butter 1 cup dry white wine 2 cloves garlic, minced 1 gallon vegetable stock 6 to 8 cups cooked white beans Sea salt White pepper Heat a large sauce pot over medium high heat. Add 3 to 4 tablespoons of olive oil. Once oil is hot, add fennel bulb, fresh thyme, and butter. Allow to cook until the fennel begins to turn golden amber brown, about 15 to 20 minutes. Add white wine and garlic. Add vegetable stock and white beans. Reduce heat and allow soup to come to a gentle simmer. Simmer for 30 minutes. Season, to taste, with salt and pepper. Serve by ladling 5 to 6 ounces of soup into a bowl. Garnish with a few fresh thyme leaves and a drizzle of extra-virgin olive oil. See Cook's Note. Cook's Note: You can add as many beans as you like. Or you can use your favorite if white beans are not your ideal beans. Spicy Vegetable Soup 2 tablespoons extra-virgin olive oil 1 large onion, diced 1-3 teaspoons hot paprika, or to taste 2 14-ounce cans vegetable broth 4 medium plum tomatoes, diced 1 medium yellow summer squash, diced 2 cups diced cooked potatoes (see Ingredient note) 1 1/2 cups green beans, cut into 2-inch pieces 2 cups frozen spinach (5 ounces) 2 tablespoons sherry vinegar or red-wine vinegar 1/4 cup chopped fresh basil or prepared pesto Heat oil in a Dutch oven over medium heat. Add onion, cover and cook, stirring occasionally, until beginning to brown, about 6 minutes. Add paprika and cook, stirring, for 30 seconds. Add broth, tomatoes, squash, potatoes and beans; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are just tender, about 12 minutes. Stir in spinach and vinegar; continue cooking until heated through, 2 to 4 minutes more. Ladle soup into bowls and top with fresh basil or a dollop of pesto. Ingredient note: Convenient cooked and diced potatoes can be found in the refrigerated section of the produce and/or dairy department of the supermarket. Supper Soup 2 tablespoons vegetable or olive oil 1 medium onion, chopped 1 pound vegetables, cut into bite-size pieces 1 pound meat (boneless, skinless chicken thighs, etc.) 1 pound potatoes, cut into medium dice, or 2 cans beans 1 cup canned crushed tomatoes 2 cans (16 ounces each) low sodium canned chicken broth Herbs, spice or flavoring of choice Salt and ground black pepper Heat the oil in a Dutch oven or soup kettle. Add the onions; saute to soften slightly, about 2 minutes. Add remaining vegetables, meat of choice, starch of choice, tomatoes, chicken broth, and dried herb or spice of choice. Partially cover and simmer until vegetables are tender and flavors have blended, about 20 minutes. Add fresh herbs, season with salt and ground black pepper to taste. Black Bean Soup 2 cups dried black beans 6 cups cold water 3 tablespoons canola or other vegetable oil 4 ounces slab bacon, rind discarded, cut into 1/4-inch dice 1 medium onion, peeled and cut into 1/4-inch dice 1 large carrot, peeled and cut into 1/4-inch dice 3 large cloves garlic, minced 8 cups chicken stock, canned low-sodium broth, or water, or more as needed 4 bay leaves Coarse (kosher) salt and freshly ground black pepper, to taste 1/2 teaspoon Tabasco sauce, or more to taste 1 tablespoon dry sherry or Madeira 1 teaspoon wine vinegar, or red wine vinegar will do For garnish: sour cream, diced onion, chopped fresh cilantro leaves, chopped hard-cooked egg Pick over the beans, discarding any stones or bits of debris. Place the beans in a colander or strainer and rinse well under cold running water. Drain. Place the beans in a large stockpot or bowl, add the water (it should cover the beans by 2 inches) and soak for 8 hours or overnight in the refrigerator. Heat the oil in a very large stockpot over medium-low heat. Add the bacon and saute, stirring occasionally, until browned, about 15 minutes. Add the onion, carrot, and garlic to the pot and sweat, uncovered, stirring occasionally, until the vegetables are soft but not browned, about 10 minutes. Drain the soaked beans. Add them to the pot along with 8 cups stock and the bay leaves. Increase the heat to high and bring to a boil. Reduce the heat to medium low and simmer, uncovered, until the beans are tender and the vegetables have practically dissolved, 1 to 1 1/2 hours. Stir the soup occasionally to make sure the beans aren't sticking to the bottom of the pot. If the soup becomes too thick, add additional stock or water. Most of the beans should keep their shape, but some will fall apart enough to thicken the soup. Remove the pot from the heat and season with salt, pepper, Tabasco, dry sherry, and vinegar. Remove the bay leaves. Ladle the soup into bowls and garnish with any combination you like of sour cream, diced onion, fresh cilantro leaves, and chopped hard-cooked egg. Roasted Red Pepper and Sun-Dried Tomato Soup 1 ounce sun-dried tomatoes (about 8 pieces, do not used oil-packed variety) 1 small onion, diced 2 tablespoons extra-virgin olive oil 2 cups chicken stock 3 sweet or bell peppers, charred, skinned, and seeded or a 6-ounce jar of prepared roasted red sweet peppers 2 fresh ripe plum tomatoes, cut into eighths Salt and pepper to taste 4 fresh basil leaves for garnish (use purple basil if available) Rehydrate the dried tomatoes by soaking them in warm water for 1 hour. Meanwhile, sweat the onion in the olive oil in a 2-quart saucepan over medium heat, uncovered, for 7 to 10 minutes, stirring occasionally. Do not let the onion color. Add the stock, rehydrated tomatoes, roasted peppers, fresh tomatoes, salt and pepper and let it all simmer together for 10 minutes. Pour the soup into a blender and process at a high speed for 4 minutes, until very smooth. Then pass it through a strainer to remove the vegetable skins. Adjust the seasoning and serve with fresh basil leaves as a garnish. Serve with Grilled Ham and Cheese Sandwich Grilled Ham and Cheese Sandwich: 6 slices wheat bread 3 tablespoons sweet butter, softened 3 thin slices honey-cured ham 1/4 pound sliced white cheddar, or Swiss To assemble the sandwiches, butter both sides of each bread slice. Lay ham and cheese on one slice and cover with the another slice. Trim the crusts off the sides. Heat a saute pan over medium-low heat, then fry the sandwiches until the cheese starts to melt and the sandwiches are golden brown, about 3 minutes on each side. You may need to add more butter to the pan. Remove the sandwiches to paper towels to drain, let them cool for 1 minute, then cut into quarters diagonally and serve 3 quarters each per serving. BLT Soup 5 slices bacon, finely diced, plus crisp crumbles bacon, for garnish 1/2 cup diced green onions 2 tablespoons butter 3 cups finely sliced iceberg lettuce 1/2 cup instant flour 3 1/2 cups fresh or canned chicken broth, heated to a simmer 1 cup diced fresh tomatoes 1/8 teaspoon grated fresh nutmeg 1/8 teaspoon ground red pepper 1 cup heavy cream 1/4 cup mayonnaise 1/4 cup sour cream In a 3-quart pot, cook the bacon over medium heat until lightly browned. Add the onions and cook, stirring, until wilted. Add the butter and stir until melted. Add the lettuce and saute for 2 minutes. Sprinkle the flour into the pot, then stir it in until well blended. Remove the pot from the heat and add the hot chicken broth, tomatoes, nutmeg and pepper. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes. Add the cream and mix well. Mix together the mayonnaise and sour cream. Serve each portion of soup with a dollop of mayonnaise mixture topped with crumbled bacon. Curried Carrot Soup 1 tablespoon extra virgin olive oil, 1 turn of the pan 2 tablespoons butter 1 medium onion, chopped 1 1/2 pounds packaged baby carrots, from produce section 6 cups chicken stock, available on soup aisle 1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder 1/4 to 1/2 teaspoon ground cayenne pepper Coarse salt 1 cup sour cream Plastic condiment bottle or medium plastic food storage bag 6 blades fresh chives, cut into 1-inch pieces Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings. Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Pile a few pieces of cut chives at the center of each bowl. Tortilla Soup 2 tablespoons olive oil 1 cup chopped onions 2 teaspoons chopped garlic 1 poblano pepper, seeded and chopped 1 each green, yellow and red bell pepper, seeded and chopped 1 jalapeno pepper, seeded and chopped 1 1/2 teaspoons salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground coriander 1 tablespoon tomato paste 6 cups chicken stock 1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes 1/4 cup chopped fresh cilantro leaves 2 teaspoons fresh lime juice 2 cups vegetable oil, for frying 6 stale corn tortillas, cut into 1/4-inch-thick strips 1 teaspoon Creole Seasoning, recipe follows 1 avocado, peeled, seeded, and chopped, for garnish Chipotle Crema, accompaniment, recipe follows In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm. Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Creole Seasoning. Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips, and Chipotle Crema. Creole Seasoning: 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Chipotle Crema: 1/2 cup sour cream 1 teaspoon chopped chipotle peppers in adobo sauce 1/8 teaspoon salt In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup. Lentil Sausage Soup 1 pound French green lentils 1/4 cup olive oil, plus extra for serving 4 cups diced yellow onions (3 large) 4 cups chopped leeks, white and light green parts only (2 leeks) 1 tablespoon minced garlic (2 large cloves) 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 1 tablespoon minced fresh thyme leaves 1 teaspoon ground cumin 3 cups medium diced celery (8 stalks) 3 cups medium diced carrots (4 to 6 carrots) 3 quarts Chicken Stock or Pork Stock 1/4 cup tomato paste 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick 2 tablespoons dry red wine or red wine vinegar Freshly grated Parmesan, for serving In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain. In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan. Chicken and Bacon Corn Chowder Poached chicken and chicken broth: 1 large (approximately 6 pounds) chicken 1 onion, chopped 1 stalk celery, chopped 1 carrot, peeled and chopped 2 cloves garlic 3 sprigs fresh thyme 1 teaspoon black peppercorns Kosher salt 1/2 pound thick bacon, diced 1 tablespoon extra-virgin olive oil 5 stalks celery, diced 2 medium Spanish onions, diced 2 medium russet or all-purpose potatoes, peeled and diced 8 ears fresh corn, removed from the cob 1 to 2 teaspoons fresh thyme leaves 3 cups heavy cream Freshly ground black pepper To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt large pot. Add water to cover, at least 3 quarts. Bring the water to a simmer over medium heat, skimming occasionally. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes. Drain the chicken reserving the broth. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder. Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or refrigerate any remaining broth until needed for another purpose. To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes. Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve. Chicken, Chorizo and Tortilla Stoup 1 pound chicken tenders Salt and pepper 3/4 pound chorizo sausage, in packaged meats case near kielbasa 2 tablespoons extra-virgin olive oil 3 cloves garlic, smashed 1 red bell pepper, chopped 1 medium onion, chopped 6 small red potatoes, diced 1 (15-ounce) can fire roasted chopped tomatoes 1 (15-ounce) can dark red kidney beans, drained 2 teaspoons hot sauce 1 quart chicken stock 1 sack red or blue corn tortilla chips 2 cups shredded pepper jack or smoked Cheddar Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves Preheat medium soup pot over medium-high heat. Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper. Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble. Preheat broiler. Reduce heat and simmer until potatoes are tender 10 to 12 minutes. Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler. Garnish with scallions and herbs. Kicked Up Kale Soup 2 tablespoons olive oil 3 bay leaves 1 teaspoon crushed red pepper flakes 1 cup sliced red onions 2 tablespoons minced garlic 1 1/2 pounds chorizo sausage, sliced in 1/2-inch slices 3 quarts chicken/beef stock 4 cups kale, rinsed, stemmed, and cut into 1-inch strips 1 teaspoon Creole Seasoning, recipe follows Salt and freshly ground black pepper 1 pound diced new potatoes 6 tablespoons chiffonade fresh mint leaves Small loaf crusty bread In a large stock pot, heat the olive oil. When the oil is hot, add the bay leaves, crushed red pepper flakes, and onions. Saute the mixture for 2 minutes. Add the garlic and cook for 2 minutes, stirring occasionally. Add chorizo, stock and kale and bring the liquid up to a boil. Stir in the Creole Seasoning and season with salt and pepper, to taste. Reduce the heat to a simmer, add the potatoes and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat. Ladle the soup into shallow bowls and garnish with the fresh mint. Serve the soup with crusty bread. Creole Seasoning: 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Sweet Potato and Andouille Soup 3 tablespoons peanut oil 1 1/4 pounds sweet potatoes 1/2 pound bulk andouille sausage, crumbled, or pulsed in food processor if link sausage 1 cup julienned onions 1 1/2 teaspoons minced garlic 1/4 teaspoon cayenne pepper 1 quart chicken broth 1/2 cup heavy cream 3/4 teaspoon salt 2 tablespoons chopped fresh chives Preheat oven to 400 degrees F. Coat the sweet potatoes with 1 tablespoon of the oil and place in a small baking dish. Place the baking dish in the oven and roast the sweet potatoes for 50 minutes to 1 hour, or until the potatoes are fully roasted and fork tender. Once the potatoes are cool enough to handle, remove and discard the skin from the potatoes. Reserve the sweet potato flesh until ready to use. Heat a 1 gallon stockpot over medium-high heat and add the remaining 2 tablespoons of oil. Add the andouille to the pot and saute until most of the fat has rendered and the meat is well caramelized, stirring constantly, 5 to 6 minutes. Use a slotted spoon to remove the andouille and drain on a paper-lined plate. Set aside until ready to use. Add the onions and saute until softened, 3 to 4 minutes. Add the minced garlic to the pot and cook, stirring, for 30 seconds. Add the cayenne pepper and chicken stock to the pot and bring to a boil. Reduce the heat to a simmer. Add the roasted sweet potatoes to the soup and stir to blend. Simmer for 10 minutes, then blend with an immersion blender or in batches in a bar blender until smooth. Return the soup to the pot, if necessary, and stir in the heavy cream. Season with the salt and if necessary more pepper. Garnish with the cooked andouille, chopped chives and serve. Southwestern Soup 1 pound pork tenderloin, cut into 1-inch pieces 1 cup chopped onion 1 green bell pepper, seeded and chopped 1 jalapeno pepper, seeded and minced 2 cloves garlic, minced 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 5 cups reduced-sodium chicken broth 1 (14-ounce) can diced tomatoes 1 (14-ounce) can pink beans, rinsed and drained 1 cup diced fresh avocado, for garnish 2 tablespoons chopped fresh cilantro leaves, for garnish Lime wedges, for garnish Cornbread, optional In the bottom of a slow cooker, combine pork, onion, bell pepper, jalapeno, garlic, chili powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Stir to combine. Add broth, tomatoes and beans, cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. When ready to serve, ladle soup into bowls and top with avocado and cilantro. Garnish soup with lime wedges. Serve with cornbread, if desired. Meatball Soup 2 tablespoons olive oil 1/2 cup chopped yellow onion 1/4 cup chopped celery 2 cloves garlic, chopped 1 (14.5-ounce) can whole tomatoes, crushed with your hands, with their juice 2 tablespoons tomato paste 2 (14-ounce) cans reduced-sodium beef broth 1/4 teaspoon dry Italian seasoning, plus 3/4 teaspoon 1/2 teaspoon salt, plus 1/2 teaspoon 3/4 pound ground beef 1/4 pound ground pork 2 large eggs, lightly beaten 1/3 cup finely grated Parmesan, plus 1/4 cup, and more for garnish, optional 1/4 cup Italian-style bread crumbs 1/2 cup ditalini or other small pasta shape for soups 3 cups baby spinach leaves 2 tablespoons chopped fresh basil leaves Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes. While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian seasoning, and 1/2 teaspoon of the salt and, using clean hands, mix until thoroughly combined. Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands. Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through. Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired. Portuguese Tomato and Sausage Soup 4 slices bacon, diced 8 ounces linguica, finely chopped 8 ounces linguica, cut into 1/4-inch thick slices 8 ounces chorizo, finely chopped 8 ounces chorizo, cut into 1/4-inch thick slices 2 cups chopped red onion 1 tablespoon plus 1 teaspoon Essence 1/2 teaspoon crushed red pepper flakes 2 tablespoons minced garlic 2 bay leaves 8 cups chopped tomatoes, seeded 6 cups chicken stock Salt and freshly ground black pepper 1/2 cup finely chopped fresh cilantro leaves Crusty bread, for serving Cook the bacon in a medium pot for about 2 minutes. Add the sausages and cook with the bacon until all browned, about 5 more minutes. Add the onion, Essence and red pepper flakes and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the bay leaves, tomatoes and stock and stir to combine. Bring to a boil, reduce the heat, and simmer for about 30 minutes. Season, to taste, with salt and freshly ground black pepper. Stir in cilantro and serve with crusty bread. Roasted Red And Yellow Tomato Soup 1 1/2 lb red plum tomatoes 1 1/2 yellow tomatoes 3 unpeeled large garlic cloves 1 tbsp unsalted butter 3 tbsp finely chopped shallots 1/2 tsp dried oregano 1 1/2 c low-salt chicken broth 1 tsp salt and pepper 1/4 c heavy cream 1 tsp fresh lemon juice 1 tbsp serrano cream 3 fresh serrano jalapeno chilies, seeded 1 garlic paste (1 large clove minced and mashed to a paste, and 1/2 teaspoon salt) 1/2 c creme fraiche or sour cream. Spread tomatoes skin side down in one layer in 2 jelly-roll pans. Add 3 unpeeled large garlic cloves to both pans. Bake the tomatoes and garlic for 45 minutes in a 350 degree oven or until the tomatoes are soft and their skin is dark brown. In a heavy saucepan melt 1 tbsp unsalted butter. Add 3 tbsp finely chopped shallots, 1/2 tsp dried oregano, crumbled, and salt and pepper, and cook over moderately low heat. Stir until the shallots are soft. Then add the tomatoes, garlic (skins discarded) and 1-1/2 cups low-salt chicken broth. Cover and simmer for 15 minutes. Pour reduced soup into blender and puree until very smooth. Puree it in batches. Run the pureed soup through a fine sieve over into a pan. Whisk in 1/4 cup heavy cream, fresh lemon juice, salt, and pepper to taste. This soup maybe made one day in advance. Keep covered and chilled, reheat to serve. Serrano Cream: Blend together. Do not over-blend or the cream will curdle. Force through a fine sieve over a bowl. May be made a day in advance, but keep refrigerated and bring to room temperature before serving. Larry "But friendship is precious, not only in the shade, but in the sunshine of life, and thanks to a benevolent arrangement the greater part of life is sunshine." Thomas Jefferson (1743-1826)   Alert | IP Printer-friendly page | Edit | Reply | Reply With Quote | Top

Carolyn1 Member since Oct-4-04 818 posts Jun-07-08, 09:01 PM (EST)   1. "RE: Garden Fresh Soups" In response to message #0   Larry, YOU DID GOOD! These are some great recipes... I especially like the Pork Chop Soup recipe with the Broccoli cheddar cornbread....the way it said to cook in an iron skillet is just the way we used to cook cornbread sometimes when we were growing up...always seems to make the cornbread a little crisper and tastier. May have to try that one too. With love,Carolyn ...A whole bunch of blessings on your day, keep on reading, it's good for you!..Knowledge is power!   Alert | IP Printer-friendly page | Edit | Reply | Reply With Quote | Top

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