Leek and Potato Soup
2 celery stalks
2 medium onions
1 pound leeks
2 cloves of garlic
1 3/4 quarts chicken or vegetable broth, preferably organic
1 pound potatoes
olive oil sea salt and freshly ground black pepper
Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Cut the ends off the leeks, quarter them lengthways, wash them under running water, and cut them into 1/4-inch slices. Peel and slice the garlic. Put the broth in a saucepan and heat until boiling. Place a large saucepan on a high heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon.
Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden. Peel the potatoes and cut them into 1/4-inch dice. Add the boiling broth to the vegetables. Add your potatoes. Give the soup a good stir and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on.
Remove the pan from the heat . Season with salt and pepper. Serve like this or pulse until smooth using an immersion blender or liquidizer. Divide between your serving.
Onion Soup and Gruyère Crostini
Epicurious | February 2009
1 pound yellow onions, halved and thinly cut lengthwise
3 to 5 sprigs of fresh thyme
1 bay leaf
1/4 teaspoon sea salt
Fresh cracked pepper
1 teaspoon all-purpose flour
1/2 cup dry white wine
2 cups beef stock
1 cup water
1 1/2-inch-thick slice of ciabatta bread cut in half
2 tablespoons unsalted butter
1 1/2 cups grated Swiss Gruyère cheese
In a heavy 5-quart pot melt the butter over low heat. Add the onions, thyme, bay leaf, and salt and pepper to taste and cook until the onions are deep amber and exceedingly soft, stirring occasionally, 25 to 30 minutes. Add the flour and cook for 1 to 2 minutes, then add the wine, increase the heat, and let the wine bubble away for 2 to 3 minutes. Add the beef stock and water, and let the soup simmer for 25 to 30 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
Preheat the oven to broil. Arrange a rack in the middle of the oven. Place the ciabatta on the middle rack of the oven and toast until crispy, about 2 to 3 minutes per side.
Remove the bay leaf and thyme sprigs from the soup and discard. Pour the soup into two ovenproof bowls, float the toasted ciabatta on top, and cover it with a thick layer of the Gruyère. Put the soup bowls under the broiler on the middle rack and cook 3 to 5 minutes, or until the cheese is fully melted and golden.
Cream of Roasted Carrot Soup www.cooksillustrated.com
1 1/2 pounds carrots (about 8 medium), peeled and sliced 1/2 inch thick
1 medium onion, halved and sliced 1/2 inch thick
2 teaspoons vegetable oil
3 garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
1/4 cup dry white wine
1 bay leaf
1 1/2 cups low-sodium chicken broth
1 1/2 cups low-sodium vegetable broth
1/2 cups half-and-half
Ground black pepper
Adjust an oven rack to the middle position and heat the oven to 450 degrees. Toss the carrots, onion, 1 teaspoon of the oil, and 1/2 teaspoon salt on a rimmed baking sheet and then spread in an even layer. Roast until the vegetables are well browned and softened, stirring occasionally, 25 to 30 minutes.
Transfer the roasted vegetables to a large saucepan. Add the remaining 1 teaspoon oil, cover, and cook over medium-low heat, stirring often, until the carrots soften further, 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the wine and bay leaf; cook until the wine has reduced by half, about 1 minute. Add the broths. Bring to a boil over medium-high heat; cover, reduce the heat to medium- low and simmer until the soup is flavorful, about 5 minutes.
Puree the mixture in a blender (or food processor) until smooth, and return to a clean saucepan. Add the half-and-half and warm over low heat until hot, about 3 minutes. Season with salt and pepper to taste. (The soup can be refrigerated in an airtight container for up to 4 days. Warm over low heat until hot; do not boil.)
Leek and Potato Soup allrecipes.com
1 cup butter
2 leeks, sliced salt and pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
4 cups Yukon Gold potatoes, peeled and diced
2 cups heavy cream or half and half
In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes.
Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with salt and pepper. Pour in the cream, reduce heat and simmer at least 30 minutes, until potatoes are tender. Season with salt and pepper before serving.
Pureed Carrot Soup with Nutmeg cooksillustrated.com
2 tablespoons unsalted butter , or the same amount of vegetable or olive oil
1 medium onion, 3 medium shallots, or 1 medium leek (white and light green parts only), chopped
2 tablespoons dry sherry or white wine
1 1/2 pounds carrots (about 8 medium), peeled, halved lengthwise, and sliced thin (about 4 cups)
2 cups low-sodium chicken broth or low-sodium vegetable broth
1 teaspoon table salt
ground white pepper
pinch ground nutmeg
1- 1 1/4 cups whole milk
2 teaspoons minced fresh parsley
Heat butter or oil in large saucepan over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add sherry and carrots; stir constantly and cook until sherry evaporates, about 30 seconds.
Add broth, salt, pepper to taste, and nutmeg to saucepan; bring to boil. Reduce heat to simmer; cover and cook until carrots are tender, about 20 minutes.
Ladle carrot mixture into blender. Add 1 cup milk; blend until very smooth. Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency. Adjust seasonings. (Soup can be refrigerated for 3 days and reheated just before serving.)
Ladle soup into individual bowls. Garnish with minced herb and serve immediately.
Chilled Beet Soup with Dill Cream
4 cups (or more) canned low-salt chicken broth
1 pound beets, peeled, chopped
1 cup chopped onion
3/4 cup peeled chopped carrot
2 teaspoons chopped garlic
1 teaspoon sugar
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh green onions
Combine 4 cups broth, beets, onions, carrot and garlic in medium saucepan. Bring to boil. Reduce heat to medium-low; cover and simmer until vegetables are very tender, about 35 minutes. Cool slightly. Puree
in blender in batches until smooth. Transfer to bowl. Thin with additional broth if soup is too thick. Mix in sugar. Season with salt and pepper. Cover and chill until cold, at least 4 hours or overnight. (Can be pre- pared 2 days ahead. Keep refrigerated.)
Ladle soup into bowls. Sprinkle with dill and chives. Top with sour cream.
Silky Butternut Squash Soup
4 tablespoons unsalted butter 2 medium shallots , minced (about 4 tablespoons)
3 pounds butternut squash (about 1 large), unpeeled, squash halved lengthwise, seeds and stringy fibers scraped with spoon and reserved (about 1/4 cup), and each half cut into quarters
1/2 cup heavy cream
1 teaspoon dark brown sugar
Heat butter in large Dutch oven over medium-low heat until foaming; add shallots and cook, stirring frequently, until softened and translucent, about 3 minutes. Add squash scrapings and seeds and cook, stirring occasionally, until fragrant and butter turns saffron color, about 4 minutes. Add 6 cups water and 1 1/2 teaspoons salt to Dutch oven and bring to boil over high heat; reduce heat to medium-low, place squash cut-side down in steamer basket, and lower basket into pot. Cover and steam until squash is completely tender, about 30 minutes. Off heat, use tongs to transfer squash to rimmed baking sheet; reserve steaming liquid. When cool enough to handle, use large spoon to scrape flesh from skin into medium bowl; discard skin.
Pour reserved steaming liquid through mesh strainer into second bowl; discard solids in strainer. Rinse and dry Dutch oven.
In blender, puree squash and reserved liquid in batches, pulsing on low until smooth. Transfer puree to Dutch oven; stir in cream and brown sugar and heat over medium-low heat until hot. Add salt to taste; serve immediately.
Fresh Broccoli Soup
1 1/2 pounds broccoli
2 tablepoons olive oil
1 large onion, chopped
2 garlic cloves, chopped
3 cups boiling water
2 tablespoons lemon juice
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups chicken stock
1 cup half and half or whole milk
1/2 teaspoon nutmeg
Cut the tops of the broccoli into florets; peel the stems and cut into 1/4-inch slices. Heat the oil in a large, heavy saucepan over medium heat. Add the broccoli, onion, and garlic; saute until the onion is slightly softened, about 3 minutes.
Add the water, lemon juice, thyme, salt and pepper. Cover and cook until the broccoli is very tender, about ten minutes. Carefully puree in a blender with the chicken stock. Return the puree to the saucepan, add the milk and nutmeg and heat through but don’t boil. Taste and adjust salt and pepper.
Simple Pumpkin Soup
3 tablespoons olive oil
1 medium onion
3 thin slices of ginger
1 medium potato
1 1/4 pounds pumpkin flesh, cut into 1-inch chunks
4 cups vegetable stock
2 bay leaves
1 teaspoon salt, more to taste
1/2 cup milk
Put the oil in a large pot and set over medium-high heat. When hot, put in the onion and ginger. Stir and fry for 2 to 3 minutes, or until the onion bits just begin to turn brown at the edges. Turn the heat to medium and saute for another 2 minutes, or until the onions are light brown. Put in the potato and pumpkin pieces and stir once or twice. Now put in the stock, bay leaves, salt and pepper and bring to a boil. Cover, lower the heat, and simmer gently for 45 minutes. Remove the ginger slices and the bay leaves. In several batches, blend the soup to a smooth puree in a blender. Return the soup to the pot, add the milk, and stir to mix. Reheat if necessary and serve.
Butternut Squash Soup
4 tablespoons unsalted butter
1 large shallot, chopped fine
3 pounds butternut squash (about 1 medium squash), cut in half lengthwise and cut again widthwise, seeds and strings scraped out and reserved
6 cups water
1/2 cup heavy cream
1 teaspoon dark brown sugar
Pinch of freshly grated nutmeg Melt the butter in a large, heavy stockpot or dutch oven over medium-low heat until foaming. Add the shallot and cook, stirring frequently until translucent, about 3 minutes. Add the seeds and strings from the squash and cook, stirring occassionally, until the butter turns a saffron color, about 4 minutes.
Add the water and 1 teaspoon salt to the pot and bring to a boil over high heat. Reduce the heat to medium-low, place the squash cut-side down in a steamer basket, and lower the basket into the pot. Cover and steam the squash until completely tender, about 30 minutes. Take the pot off the heat and use tongs to transfer the squash to a rimmed baking sheet. When cool enough to handle, use a large spoon to scrape the flesh from the skin. Reserve the squash flesh in a bowl and discard the skin.
Strain the steaming liquid through a mesh strainer into a second bowl; discard the solids in the strainer. (You should have 2 1/2 to 3 cups liquid) Rinse and dry the pot. Puree the squash in batches in the blender, pulsing on low and adding enough reserved steaming liquid to obtain a smooth consistency. Transfer the puree to the clean pot and stir in the remaining steaming liquid, the cream and the brown sugar. Warm the soup over medium-low heat until hot, about 3 minutes. Stir in the nutmeg and adjust the salt to taste. Serve.
Leek And Potato Soup
3 tablespoons butter
3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
2 large red potatoes (about 18 ounces total), peeled, diced
4 1/2 cups (or more) chicken stock or canned low-salt broth
2 tablespoons chopped fresh chives
Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes. Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.
Yogurt and Cucumber Soup with Mint
1 quart yogurt, drained for 25 minutes
1 1/2 c. milk or buttermilk
2 garlic cloves
1/4 c. chopped parsley
3 T. chopped mint
1 T. extra virgin olive oil
Salt and pepper to taste
Combine the yogurt and buttermilk in a bowl. Pound the garlic with 1/2 t. salt in a mortar until smooth. Halve the cukes lengthwise, scrape out the seeds, then grate them using the large holes of a grater. Stir the garlic, cukes, herbs, and oil into the yogurt. Taste for salt and season with pepper and lemon juice. Chill well before serving.
Potato, Carrot And Parsnip Soup
1/4 cup butter
2 large onions, halved and sliced (about 5 cups)
4 carrots, peel, cut into 1/2-inch pieces (about 2 c.)
4 parsnips, peel, cut into 1/2-inch pieces (about 1 c.)
2 14 1/2 ounce cans (or more) low-salt chicken broth
3 lg carola potatoes, cut into 1/2-inch pieces (about 2 1/2 c.)
1/4 cup chopped fresh parsley
1 teaspoon fresh thyme
1 1/4 cups half and half
1/4 cup Sherry
Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in half and half and Sherry. Season to taste with salt and pepper. Serve.
Butternut Squash-Parsnip Soup With Thyme
3 tablespoons butter
1 2-pound butternut squash, unpeeled, halved lengthwise, seeded, cut into 8 pieces
1 pound parsnips, peeled, cut crosswise into 2-inch pieces, thick end pieces cut lengthwise in half
1/4 cup water
1 onion, halved, thinly sliced
2 t. minced fresh thyme or 3/4 t. dried
4 cups canned low-salt chicken broth
1 cup half and half
Preheat oven to 375°F. Butter large roasting pan with 1 tablespoon butter. Arrange squash pieces, skin side up, in prepared roasting pan. Add parsnips and 1/4 cup water to pan. Cover pan with foil; bake until vegetables are very tender, about 50 minutes. Cool vegetables.
Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-low heat. Add onion and thyme; sauté until onion is tender and golden, about 10 minutes. Remove from heat.
Scrape squash pulp into processor (discard peels); add parsnips and onion mixture. Puree until smooth. Mix in broth. Transfer mixture to heavy large saucepan. Whisk in half and half. Bring to simmer. Season with salt and pepper. Serve.
Carrot Ginger Lemon Soup
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 c.)
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
1 small carrot, peeled, grated
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; saut 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. If you like spicy you could add some cayenne to this to offset the sweet carrots.
Bright Green Spinach and Pea Soup
2 T. butter or olive oil
2 bunches scallions, coarsely chopped
1 small onion, thinly sliced
3 carrots, thinly sliced
1 celery rib, thinly sliced
1 t. dried marjoram
2 T. chopped parsley
1 bag of spinach (or about 1 lb.)
1 cup sugar snaps, trimmed
lemon juice to taste
Warm the butter or oil in a soup pot and add the scallions, onion, carrots, celery, herbs, 1 teaspoon salt and ½ c. water. Cover and stew for 5 minutes, then add 5½ cups water or stock and bring to a boil. Lower the heat and simmer, uncovered for 20 minutes. Add the peas and cook for 2-3 minutes and then poke the spinach leaves into the soup and cook until they turn bright green, 2 to 3 minutes. Remove from the heat and blend the soup in two batches until perfectly smooth. Taste for salt, season with pepper, and stir in enough lemon juice starting with ½ teaspoon to bring up the flavors. Serve immediately with a swirl of good yogurt and croutons on top.
This recipe is from Deborah Madison’s Vegetarian Cooking for Everyone which I’d wholeheartedly recommend.
Costa Rican Black Bean Soup
For the beans:
2 c. dried black beans, washed and drained
4 cloves garlic
6 T. chopped cilantro
2 t. salt
For the soup
1/4 c. olive oil
1 clove garlic or 2 finely chopped garlic scapes
1 large onion, chopped
1 hot pepper (jalapeno, chipotle), chopped, optional
2 celery stalks, diced
2 well-packed cups chopped cilantro
1 t. salt
Black pepper and cayenne to taste
Soak the beans overnight in water to cover by 4 inches. Drain them the following day and combine in a large pot with 8 c. of fresh water, the garlic and cilantro. Bring to a boil and cook, covered for 1 _ hours, or until tender, add the salt and cook another 15 minutes until very tender. Strain and reserve all the liquid in the large pot with the beans in a separate bowl.
To finish the soup, put the oil in a large frying pan and set over medium-high heat. When hot, put in the garlic, onions, jalapeno and celery and sauté for 5 minutes. Turen the heat down slightly and sauté another 2 to 3 minutes. Add the cilantro and sauté another minute, then turn off the heat. Combine the contents of the frying pan plus 1 cup of the cooked beans and about 3 large ladles of the strained bean liquid in a blender. Blend until you have a smooth puree. Empty this puree into the pot with the remaining strained bean liquid. Add the salt, pepper and cayenne to taste. Stir to mix and taste. You can add some heavy cream at the end or simply garnish with a dollop of sour cream and a sprinkling of cilantro. Add back in the rest of the cooked beans for a heavier soup, or save them to make tacos later. A little ham or a smoked pork hock also is a nice addition.
Caulifower Potato Soup
1/2 pound boiling potatoes
1/2 cup chopped lacinato kale
1/2 cup chopped onion
1/4 teaspoon caraway seeds
2 cups 1-inch cauliflower flowerets
2 T. high quality extra-virgin olive oil
freshly grated Parmesan to taste
In a saucepan combine the potatoes, peeled and cut into 1/2-inch pieces, the kale, the onion, the caraway seeds, 1 cup of the flowerets and 3 1/2 cups water, simmer the mixture for 15 minutes, or until the potatoes are very tender, and in a blender or food processor purée the mixture coarse. In the pan combine the purée and the other cup of flowerets, simmer the soup for 5 minutes, or until the flowerets are tender, salt and pepper to taste. Serve the soup sprinkled with the Parmesan and drizzled with olive oil. This is a very basic soup that can easily be scaled up. For more flavor use a stock instead of water, or toss a couple of good bullion cubes in when you add the water. The kale will give it a pale green color, you can omit that if it’s going to scare off your family, but it’s a good way to get some kale by them.
Summer Corn Chowder
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, cut into 1/4-inch dice
3 tablespoons all-purpose flour
5 cups vegetable or chicken broth
2 yellow potatoes, cut into 1/4-inch dice
4 cups fresh corn kernels
1/2 cup diced (1/4 inch) red bell pepper
1/2 cup diced (1/4 inch) green bell pepper
Salt, to taste
1/4 teaspoon freshly ground black pepper
1 cup half-and-half
1 ripe tomatoe, seeded and cut into 1/4-inch dice, for garnish
1/2 cup thinly slivered fresh basil leaves, for garnish
Place the oil and butter in a pot over low heat. Add the diced onion and wilt for about 10 minutes. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 minutes. Add the broth and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 minutes or until the potatoes are tender, stirring occasionally.Add the corn, red and green bell peppers, salt, pepper, and half-and-half; cook over low heat for 8 minutes, stirring occasionally. Ladle 2 cups of soup into each bowl. Before serving, place 1 tablespoon of diced tomatoes in the center of each and top generously with slivered basil. Serve immediately.
Simple Turnip Soup
Turnips make a fine soup.
4 to 6 medium turnips
3 small potatoes
2 T. butter
3 small onions
1 clove garlic
¼ c. chopped parsley
4 thyme sprigs, or ¼ t. dried
salt and pepper
6 c. water or stock
½ c. cream
Peel the turnips, potatoes and onions, quarter and thinly slice. Melt the butter in a soup pot over medium heat. Add the turnips, potatoes, onions, garlic, parsley and thyme. Cook for about 5 minutes, stirring occasionally. Add 1 ½ t. salt, water or stock and bring to a boil. Lower the heat and simmer, partially covered, until the vegetables are tender, about 25 minutes. Puree all or part of the soup depending on how you like it and stir in the cream. Salt and pepper to taste. Add a little wilted spinach or beet greens to the bowl when serving. We quickly wilt greens by washing them and, while still wet, adding them to a preheated sauté pan and stirring them around until wilted down. If you don’t get to your turnips for a couple of weeks, peel and slice them and then boil them in salted water for a minute and drain. This gets out the bitterness when they’ve been stored for a while.