Three Photos and Six Recipes
Did you know that January is National
Soup Month? Well it is, and rightly so. It's perfect for the cold weather and seems
to nourish both body and soul. Soup is delicious and nutritious,
and it’s easy to make. If you can boil water you can make soup. And
there’s something about a simmering soup pot…it’s the original
comfort food. Soup is, in fact, one of the simplest and oldest food
preparations there is...cooking food in liquid to tenderize it and
infuse both nutrients and flavor to the ensuing broth. The word soup, in fact,
is derived from the Middle English, sop, or sup,
referring to a stale piece of bread onto which hot broth was poured,
thus giving a slight meal some substance. To eat in this fashion was
“to sup;” which is from where the modern word “supper” is
derived. Thus, the classic French Onion Soup is one of the truly
ancient soups remaining today, and its ingenuity lies in its
simplicity: broth, onions, and bread (cheese is a modern and more
luxurious addition). Anyhow, soup is about the simplest recipe one can prepare, it's nutritious and flavorful...and you only have one pot to clean.
French Onion Soup
Yield: 5-6 cups
2 tablespoons unsalted butter
2 tablespoons vegetable oil
4 large onions, peeled and sliced
thinly
2 cups beef broth
2 cups chicken broth
6 slices French bread, toasted
4 ounces grated Parmesan cheese
2 ounces grated Gruyère cheese
Salt and pepper to taste
Melt the butter and oil in a heavy
saucepan. Add the onions and sauté over low heat until onions are
golden brown, about 40 minutes. Stir in the beef and chicken stock,
bring to a boil, lower the heat to a simmer and cook the soup for 30
minutes. Season the soup with salt and pepper. Ladle the soup into
oven-proof bowls and top each soup with a slice of French bread and
the grated cheeses. Bake in a 375 degree oven for 10 to 20 minutes,
or until cheese is melted and golden brown.
Curried
Vegetable Soup
Makes about 12 cups
3
tablespoons canola oil
1
small onion, diced
2
carrots, diced
2
stalks celery, diced
1
parsnip, diced
1
turnip, diced
2
cloves garlic, minced
2
tablespoons curry powder
1
teaspoon turmeric
1
teaspoon cumin seed
2
teaspoons crushed hot pepper
2
teaspoons kosher salt
1
cup diced cabbage
1
cup chopped cauliflower
1
cup diced tomatoes
1
cup chopped kale
8
cups chicken broth
1/4 cup lime juice
Heat the oil in a
medium soup pot over medium-high heat. Add the onion, carrot, celery,
parsnip, and turnip. Cook the vegetables in the oil for about five
minutes, allowing them to realease their flavor but not brown. Add
the garlic, curry, turmeric, cumin, hot pepper, and salt; saute for
another couple minutes. Stir in the cabbage, cauliflower, tomatoes
and kale; stir to coat the vegetables with oil and spices. Stir in
the broth. Bring it to a boil, then lower the heat to a simmer. Cook
the soup for 30-60 minutes, skimming as necessary; if it becomes to
thick add more broth. Taste it for seasoning, and add the lemon juice
just before serving.
Split
Pea Soup with Garlic and Smoked Sausage
Makes about 12 cups
3 tablespoons canola
oil
2 cups diced smoked
sausage
1 small onion, diced
2 ribs celery, diced
1 carrot, diced
2 cloves garlic,
minced
1 pound split peas,
cleaned and rinsed
1 potato, diced
8 cups chicken broth
1 teaspoon salt
Heat the oil in a
medium soup pot over medium-high heat. Add the sausage and cook it
for a few minutes, until it releases some of it's fat and begins to
brown. Add the onion, celery, carrot, and garlic; cook the vegetables
with the sausage for a few minutes, until the vegetables begin to
cook but are not browned. Add the peas, potato. Broth, and salt.
Bring the pot to a boil, then lower it to a simmer. Cook the soup for
about an hour, stirring frequently. If it becomes to thick add more
broth.
Butternut
Squash Bisque with Apple and Toasted Walnuts
Makes about 6 cups
2
tablespoons butter
1
small onion, peeled and diced
2
tablespoons
flour
2
tablespoons
sugar
1/2
teaspoon ground cinnamon
1/4
teaspoon allspice
1/4
teaspoon nutmeg
1/2
teaspoon salt
1
teaspoon black pepper
2
pounds peeled and diced butternut squash
2
cups chicken stock
1
cup heavy cream
1/4
cup chopped, toasted walnuts
1/2
cup small diced apple
Melt
the butter in a small pot over medium heat and add the onions. Sweat
the onions over medium heat for 5 minutes or until they are
translucent. Add the flour and stir over medium heat for 2
minutes. Stir in the sugar, cinnamon, allspice, nutmeg, salt, pepper,
and diced pumpkin; sauté another minute. Add the stock and simmer
for 15-20 minutes, or until the squash is very tender. Add the cream
and simmer for 1 or 2 minutes longer. Puree in a blender or food
processor. After ladling the soup into warm bowls, garnish it with
the toasted walnuts and diced apple.
Roast Red Pepper Bisque
Makes about 12 cups
4 tablespoons unsalted butter
1 cup diced onions
1/2
cup diced celery
1/2
cup diced carrots
2
teaspoons minced garlic
2
teaspoons salt
2
teaspoons black pepper
1/2
cup flour
4
cups chicken broth
3
cups diced roast red peppers
2
cups heavy cream
Sauté
the onion, celery, and carrots, over medium heat in the butter or
olive oil for 5 minutes, then add the garlic and sauté for another
minute or two. Stir in the flour and cook over medium/low heat for
5-10 minutes. Add the chicken stock, stir with a whisk to remove any
lumps. Stir in the diced peppers. Bring to a simmer and cook for 10
minutes. Add the heavy cream simmer 2 minutes. Puree in a food
processor or blender. Strain if you desire a smoother consistency.
Potato
Chowder
Makes about 12 cups
3
tablespoons unsalted butter
12
ounces diced lean ham
1
cup diced onion
1/2
cup diced carrots
1/2
cup diced celery
2
teaspoons minced garlic
2-1/2
pounds peeled and diced potatoes
6
cups rich soup stock
1
teaspoon thyme
1
teaspoon salt
1/2
teaspoon black pepper
1
cup milk (optional)
Heat
the butter in a large heavy soup pot over medium-high heat. When it
begins to bubble add the ham, onions, carrots, celery, and garlic.
Sauté the vegetables and ham for approximately 5 minutes, or until
they are soft and translucent but not browned. Stir in the potatoes,
chicken stock, thyme, salt, and black pepper. Bring the soup to a
boil then lower the heat to a simmer; skim any impurities that may
have risen to the surface. Simmer the soup for 45-60 minutes,
stirring often. Using a wire whisk, gently break apart some of the
potatoes to give the soup some viscosity. If adding the milk, do so
directly before serving the soup, and do not boil it once the milk
has been added.
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