There are some days that just call for homemade soup. Whether it's the weather, stress, or whatever, soup fits the bill for comfort.
To that end, here are six soup recipes to help you through the day, including One-Pot French Onion Soup with Garlic-Gruyère Croutons and Potato-Leek Soup with Bacon. Enjoy!
THE PIONEER WOMAN'S CHICKEN TORTELLINI SOUP
This is from Sara Haas at allrecipes. Sara wrote, "I love summer—the warmth, the seemingly endless daylight, and all of the produce that goes with it. It brings me so much joy. That’s why I’m always a little bit sad when summer leaves and fall slides in. Fortunately, I have soup to console me. And I can thank The Pioneer Woman for my first soup of this fall season—Ree Drummond approved."
To read the entire recipe intro from Sara, as well as view this online, click here.
Recipe adapted from The Pioneer Woman. Serves 6.
Ingredients
2 tablespoons olive oil
4 medium carrots, peeled and sliced
4 stalks celery, sliced
1 small yellow onion, diced
3 cloves garlic, finely chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
3 quarts low-sodium chicken broth
3 1/2 cups shredded rotisserie chicken
1 (20-ounce) package refrigerated cheese tortellini
1/4 cup fresh lemon juice (from 1 lemon)
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Optional: Parmesan rind
Directions
Heat oil in a large pot or Dutch oven over medium heat. Add carrots, celery, and onion, and cook, stirring often until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add salt, pepper, Italian seasoning, and red pepper flakes.
Pour in broth and bring to a boil.
Add chicken and tortellini, and cook, stirring occasionally until chicken is warmed through and tortellini are tender, 3 to 5 minutes.
Remove from heat and stir in lemon juice. Portion into bowls and garnish with Parmesan cheese and parsley.
Tips
Try this: Let the soup cook (before adding the chicken and tortellini) over low heat with the lid on to develop more flavor. An extra 20 to 30 minutes really helps make this soup even more delicious. While you’re at it, add that Parmesan rind too! Just remember to take it out before serving.
SLOW-COOKER VEGETABLE MINESTRONE SOUP
This is from Eating Well. It begins, "A winter classic, this crock pot version of minestrone is heavy on the vegetables and light on the pasta, keeping carbs in check while providing plenty of flavor."
Prep Time: 30 minutes; Additional Time: 6 hours; Total Time: 6 hours 30 minutes; Makes 8 servings
To view this online, go to https://www.eatingwell.com/recipe/269114/slow-cooker-vegetable-minestrone-soup/.
Ingredients
4 large carrots, peeled and chopped
3 stalks celery, chopped
1 small red onion, chopped
3 cloves garlic, minced
2 cups fresh green beans, trimmed and cut into 2-inch pieces
2 (15 ounce) cans no-sodium-added red kidney beans, rinsed
2 (15 ounce) cans no-sodium-added diced tomatoes, undrained
6 cups no-sodium-added vegetable broth, such as Kitchen Basics
2 tablespoons Italian seasoning
1 teaspoon crushed red pepper
3/4 teaspoon salt, divided
1/2 teaspoon ground pepper
1 large zucchini, chopped
4 ounces whole-wheat pasta elbows or other small pasta (about 1 cup)
1/2 cup freshly grated Parmesan cheese
Directions
Combine carrots, celery, onion, garlic, green beans, kidney beans, tomatoes, broth, Italian seasoning, crushed red pepper, 1/4 teaspoon salt, and pepper in a 6- to 8-qt. slow cooker. Cover and cook on Low for 6 to 8 hours.
Stir in zucchini, pasta, and the remaining 1/2 teaspoon salt. Cover and cook on Low until the pasta is tender, 15 to 20 minutes more. Serve immediately, topping each serving with about 1 1/2 tablespoons Parmesan.
Tips
Equipment: 6- to 8-qt. slow cooker
THREE SISTERS SOUP
This is from American Heart Association, and begins, “Simple Cooking with Heart brings you this interesting vegetable and bean soup called Three Sisters Soup.
“This is actually a Native American recipe and the three 'sisters' refer to corn, beans and squash!”
Makes 6 servings
To view this online, go to https://recipes.heart.org/en/recipes/three-sisters-soup
Note: This recipe calls for either chicken or vegetable stock on the American Heart Association web site. However, since this is a vegetarian blog, I'm keeping it at only the veggie broth. Also, if you're looking for quite a few yummy heart-healthy recipes, check out the AHA's site and follow around to their recipes.
Ingredients
6 cups fat-free, low-sodium vegetable stock
16 oz. canned, low-sodium yellow corn or hominy, drained, rinsed
16 oz. canned, low-sodium kidney beans (drained, rinsed)
1 small onion (chopped)
1 rib celery (chopped)
15 oz. canned, cooked pumpkin (Tip: Be careful, don’t get pumpkin pie filling!)
5 fresh sage leaves
OR
1/2 tsp. dried sage
1/2 tsp. curry powder
Directions
Bring veggie stock to a slow boil.
Add corn/hominy, beans, onion and celery.Boil for 10 minutes.
Add sage leaves, curry and pumpkin and simmer on medium-low heat for 20 minutes.
HEARTY HAM AND WHITE BEAN SOUP
This is by Pam Anderson and was in the January 2010 issue of Runner's World (page 44; "The Athlete's Palate"). It begins, "The cabbage in this dish is rich in vitamin C and fiber, as well as phytonutrients that helpl protect against some cancers. To save time and speed up the cooking process, heat the broth and tomatoes in the microwave while chopping the vegetables."
Pam Anderson has a really great cooking site, called Three Many Cooks. I really recommend it. Go ahead, I'll wait. (Tap, tap, tap
And now, on to the soup.
Ingredients
1 tablespoon olive oil
1 sweet onion, diced into medium pieces
1-1/2 teaspoons Italian seasoning
2 large carrots, peeled, halved lengthwise, and sliced thin
1/2 cabbage, cored, cut into bite-size shreds
12 ounces lean ham steak, diced into small pieces
1 quart chicken broth
1 14.5-ounce can petite-diced tomatoes
2 cans (15 oz each) white beans, undrained
2 tablespoons fresh parsley, chopped
Directions
Heat the oil over medium-high in a soup kettles. Add the onion, saute until soft and golden, about five minutes. Add the Italian seasoning and saute until fragrant, about one minute. Add the remaining ingredients, then bring to a full simmer, skimming any foam that rises to the surface. Reduce heat to low, simmer gently (partially covered) until the vegetables are just cooked and flavors blended, about 15 minutes. Stir in the parsley; cover and let stand five minutes. Serve's six.
ONE-POT FRENCH ONION SOUP WITH GARLIC-GRUYERE CROUTONS
This also comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “I don’t make onion soup at home partly because I lack the flameproof bowls that chefs run under the broiler to melt the cheese. And what’s the point of making onion soup without the elastic cap of gooey Gruyère? The more I pondered this, the more I wondered if I could skip those individual bowls, layer the croutons and cheese directly into the soup pot, and just broil the whole thing.” Yield: 8 servings; Time: 5 hours.
This was featured in “A Snip of the Shears Tames a Cheesy Soup: French Onion Soup by the Potful” and can be viewed online here.
Ingredients
1/4 cup extra-virgin olive oil
4 pounds oxtail or beef shoulder, cut into 1- or 2-inch pieces
Salt
8 medium onions
4 celery stalks, coarsely chopped
4 medium carrots, peeled and coarsely chopped
2 bay leaves
4 thyme sprigs
8 tablespoons (1 stick) unsalted butter
Black pepper
1 cup port wine
Lemon juice, to taste, optional
6 ounces baguette loaf, cut into 1/2-inch-thick slices
2 garlic cloves, halved
8 ounces Gruyère cheese
Preparation
Heat the oil in a 6-quart Dutch oven over high heat. Add the oxtail (or beef shoulder) in a single layer (work in batches, if necessary to avoid crowding the pan), and sear until the undersides are brown (do not turn). Season generously with salt and transfer to a plate.
Coarsely chop two of the onions; add to the pot, along with the celery, carrots, bay leaves and thyme. Lower heat to medium and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 10 minutes. Return the beef to the pot. Pour in 8 cups water. Simmer mixture gently until the meat is very tender, 2 1/2 to 3 hours.
Transfer beef to a bowl to cool for another use. Strain liquid into a bowl over a fine-mesh sieve; press gently on the solids with the back of a spatula to extract as much flavor as possible. Discard the solids; you should have about 10 cups broth (add water if necessary to equal 10 cups).
Halve the remaining 6 onions through the root end, then peel and thinly slice them lengthwise. Melt the butter in the bottom of the Dutch oven over medium heat. Add the onions and cook, tossing occasionally, until deep golden-brown and caramelized, 45 minutes to 1 hour. Season with 1 teaspoon salt and black pepper. Pour in the port and cook, scraping up any browned bits from the bottom of the pan, for 3 minutes. Pour in the broth and simmer mixture over low heat for 30 minutes. Season with salt and lemon juice, if desired. (For a smaller group, you could refrigerate some of the soup and reheat it later.)
While the broth simmers, heat the oven to 350 degrees. Arrange the bread slices on a baking sheet and toast until golden, about 12 minutes. Rub the garlic halves over the surface of the bread.
Heat the broiler and arrange a rack 4 to 6 inches from the flame. Using a cheese slicer, thinly slice 3 ounces of Gruyère. Coarsely grate the remaining cheese. Float the broiled bread over the surface of the hot soup. Layer the cheese slices over the bread; scatter the grated cheese over it. Transfer the Dutch oven to the oven and broil until cheese is golden and bubbling, 3 to 5 minutes (watch to see that it does not burn).
To serve, use kitchen shears or scissors to cut the bread and cheese into portions. Ladle soup, bread and cheese into individual bowls.
Tip
To broil the soup in individual bowls, place 8 ovenproof bowls on a baking sheet. Fill with hot soup, top with broiled bread, shaved cheese and grated cheese, and run under the broiler until golden and bubbling. You may need to prepare it in batches.
POTATO-LEEK SOUP WITH BACON
View this online at http://www.publix.com/recipes-planning/aprons-recipes/potato-leek-soup-with-bacon
Ingredients
3 large leeks, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 teaspoon fresh thyme
2 lb gold potatoes
3 slices bacon, chopped
1 tablespoon olive oil
4 cups unsalted chicken stock (or broth)
1 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons fresh chives, finely chopped
1/2 cup plain nonfat Greek yogurt
Directions
Chop well-rinsed leeks (white part only; 2 cups); chop garlic and thyme. Peel potatoes and cut into 1/2-inch cubes.
Preheat large stockpot on medium-low 2–3 minutes. Cut bacon into pieces. Place oil in pot, then add bacon; cook and stir 4–5 minutes or until crisp. Remove bacon from pot. Place leeks and garlic in same pot; cook and stir 6–7 minutes or until tender (do not brown).
Stir in stock, salt, pepper, potatoes, and thyme; bring to a boil. Reduce heat to low; simmer 20 minutes or until potatoes are tender when pierced with a fork.
Remove pot from heat; puree soup with a stick blender. (Or you can use an electric blender; let soup cool 5–8 minutes, then puree in batches until smooth.) Chop chives. Stir yogurt into soup; top each serving with bacon and chives. Serve warm or chill before serving.
Showing posts with label Potato-Leek Soup w/Bacon. Show all posts
Showing posts with label Potato-Leek Soup w/Bacon. Show all posts
Wednesday, April 16, 2025
Monday, February 26, 2024
Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Taco Stuffed Peppers and One-Pan Spaghetti and Meatballs. Enjoy!
CHICKEN ALFREDO
This is from Naz Deravian in The New York Times cooking enewsletter. For this yumminess, Naz wrote, "Chicken Alfredo is like a distant American cousin of the Roman fettuccine Alfredo. The original dish was created, in 1908, by Alfredo Di Lelio using only a handful of ingredients: namely rich sweet butter, Parmigiano-Reggiano and pasta water artfully tossed together. Heavy cream, while not traditional and only used in the American iteration, gives the sauce its rich flavor and creamy consistency and requires less tossing. The addition of well-seasoned chicken breasts makes this an American restaurant classic beloved by children and adults alike. The flat wide shape of fettuccine noodles is ideal for the cream sauce to embrace, but you can also use linguine or spaghetti. Be sure to use freshly grated Parmigiano-Reggiano (a food processor does the job quickly) to ensure that the cheese is incorporated into the sauce — pre-grated cheese contains additives that don’t allow the cheese to melt properly. For something green, serve with a side of broccoli or a green salad."
Time: 55 minutes; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024362-chicken-alfredo. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, you might seriously consider doing so. Great recipes, along with plenty of helpful cooking guides.
Ingredients
10 tablespoons unsalted butter
2 large boneless skinless chicken breasts (1 pound total), patted dry
Kosher salt (such as Diamond Crystal) and black pepper
2 tablespoons extra-virgin olive oil
1 pound fettuccine, linguine or spaghetti
1-1/2 cups heavy cream
6 ounces (about 2 cups) freshly grated Parmigiano-Reggiano
Fresh nutmeg, for grating (optional)
Fresh chopped parsley, for serving (optional)
Preparation
Take the butter out of the fridge, cut it into 10 tablespoons and set aside. Season both sides of the chicken breasts well with salt (about 2-1/2 teaspoons total) and pepper. Bring a large pot of well-salted water to a boil for the pasta.
In a large pan that can accommodate the pasta later, place the oil over medium-high heat. Once hot, reduce heat to medium and add the chicken; cook for 5 minutes. Add 1 tablespoon of butter, swirl it around the pan and continue cooking until the chicken is golden brown, about 3 minutes more. Flip the chicken, add another tablespoon of butter, swirl it around and cook the other side until golden brown, 5 to 8 minutes. Using tongs, lift the thinner end of each chicken breast to press the thicker ends on the pan to fully cook and take on a little color, about 1 minute each. Transfer the chicken to a cutting board and rest for 3 minutes. Slice the chicken in 1/2-inch-thick diagonals and loosely tent with aluminum foil. Discard the oil, then wash and dry the pan (see Tip).
Meanwhile, add the pasta to the boiling water and cook until al dente, according to package directions. While the pasta cooks, add the cream to the pan and warm through over medium heat, about 2 minutes. Watch the cream very closely, reducing the heat if necessary to maintain a low simmer; you do not want it to come to a boil or simmer rapidly and split. Add the remaining 8 tablespoons of butter, stirring occasionally, until melted. If the pasta is not ready when the butter has melted and the cream sauce has slightly thickened, remove the sauce off the heat until ready to use.
When the pasta is ready, place the sauce over medium heat and set the pasta pot next to the saucepan. Use tongs or a spider strainer to transfer the pasta to the sauce. Alternatively, you can drain the pasta, if you prefer. Add the Parmigiano-Reggiano and quickly toss with the pasta and sauce. If using, grate a little fresh nutmeg onto the pasta, toss, then taste for salt and add as needed. Top with the sliced chicken and serve immediately, topped with parsley, if desired.
CROCK POT LASAGNA
This comes from the infamous long-since-forgotten emailing list, and begins, “Discover the fix-it-and-forget-it way to make lasagna! It's so easy.”
Makes 8 servings.
Ingredients
1 lb. lean ground beef
1 jar (26 to 28 oz.) tomato pasta sauce
1 can (8 oz.) no-salt-added tomato sauce
1/2 pkg. (9 oz. = about 8) no-boil lasagna noodles
1 jar (1 lb.) Alfredo pasta sauce
3 cups (12 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
Spray 4 to 5 quart crock pot/slow cooker with nonstick cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of sprayed slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.
Layer 3 lasagna noodles over sauce in the crock pot/slow cooker, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with 1 cup of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly.
Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top.
Cover and cook on LOW heat setting for 3-1/2 to 4-1/2 hours. If desired, cut into wedges to serve.
TACO STUFFED PEPPERS
This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”
Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6
To view this online, click here.
Ingredients
extra-virgin olive oil
1/2 Onion, chopped (about 1 cup)
1 clove garlic, minced
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Chopped cilantro
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
3 bell peppers, halved (seeds removed)
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
1 c. Shredded lettuce
Pico de gallo, for serving
Hot sauce, for serving
Lime wedges, for serving
Directions
Preheat oven to 375° and spray a large baking dish with cooking spray.
In a large skillet over medium heat, heat about 1 tablespoon olive oil.
Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.
Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.
Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.
Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.
ONE-PAN SPAGHETTI AND MEATBALLS
This recipe comes from Pure Wow, and begins, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease—and not deal with a million dirty dishes--we've got you covered.” Makes 8 servings.
To view this online, go to https://www.purewow.com/recipes/one-pan-spaghetti-and-meatballs-recipe.
Ingredients
Meatballs
1 pound ground beef
1-1/2 teaspoons garlic powder
1/2 cup chopped fresh parsley
1/3 cup grated Parmesan cheese
1 egg, whisked
1/2 cup plain bread crumbs
3 tablespoons extra-virgin olive oil
Spaghetti
1 pound dried spaghetti
3 cups marinara sauce (store-bought or homemade)
2 tablespoons grated Parmesan cheese, plus more to taste
2 tablespoons chopped fresh parsley
Directions
Make the Meatballs: In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.
Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.
Make the Spaghetti: Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).
Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.
POTATO-LEEK SOUP WITH BACON
View this online at http://www.publix.com/recipes-planning/aprons-recipes/potato-leek-soup-with-bacon
Ingredients
3 large leeks, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 teaspoon fresh thyme
2 lb gold potatoes
3 slices bacon, chopped
1 tablespoon olive oil
4 cups unsalted chicken stock (or broth)
1 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons fresh chives, finely chopped
1/2 cup plain nonfat Greek yogurt
Directions
Chop well-rinsed leeks (white part only; 2 cups); chop garlic and thyme. Peel potatoes and cut into 1/2-inch cubes.
Preheat large stockpot on medium-low 2–3 minutes. Cut bacon into pieces. Place oil in pot, then add bacon; cook and stir 4–5 minutes or until crisp. Remove bacon from pot. Place leeks and garlic in same pot; cook and stir 6–7 minutes or until tender (do not brown).
Stir in stock, salt, pepper, potatoes, and thyme; bring to a boil. Reduce heat to low; simmer 20 minutes or until potatoes are tender when pierced with a fork.
Remove pot from heat; puree soup with a stick blender. (Or you can use an electric blender; let soup cool 5–8 minutes, then puree in batches until smooth.) Chop chives. Stir yogurt into soup; top each serving with bacon and chives. Serve warm or chill before serving.
ALMOST WHITE CASTLE HAMBURGERS
This comes from Chef Doozer on the Genius Kitchen site. Time: 20 minutes; Serves: 12
To view this online, click here.
Ingredients
1-1/2 lbs ground chuck
1 (4 tablespoon) envelope onion soup mix
1 egg
1/2 teaspoon pepper
2 tablespoons water
1/3 cup breadcrumbs
24 small square dinner rolls
American cheese (optional)
pickle (optional)
Sauce
1/2 cup mustard
1/2 cup ketchup
Directions
Preheat oven to 400°F.
Hamburgers: Mix first 6 ingredients and press into an ungreased 10 by 15 inch jelly roll pan.
Prick with a fork.
Bake for 10 minutes.
Drain off juices (if there's a lot of excess).
Cool.
Cut into 24 squares.
Place squares on dinner rolls.
Combine mustard and ketchup and spread on rolls.
Top with pickles and cheese, if desired.
This makes 12 servings of 2 hamburgers each.
CHICKEN ALFREDO
This is from Naz Deravian in The New York Times cooking enewsletter. For this yumminess, Naz wrote, "Chicken Alfredo is like a distant American cousin of the Roman fettuccine Alfredo. The original dish was created, in 1908, by Alfredo Di Lelio using only a handful of ingredients: namely rich sweet butter, Parmigiano-Reggiano and pasta water artfully tossed together. Heavy cream, while not traditional and only used in the American iteration, gives the sauce its rich flavor and creamy consistency and requires less tossing. The addition of well-seasoned chicken breasts makes this an American restaurant classic beloved by children and adults alike. The flat wide shape of fettuccine noodles is ideal for the cream sauce to embrace, but you can also use linguine or spaghetti. Be sure to use freshly grated Parmigiano-Reggiano (a food processor does the job quickly) to ensure that the cheese is incorporated into the sauce — pre-grated cheese contains additives that don’t allow the cheese to melt properly. For something green, serve with a side of broccoli or a green salad."
Time: 55 minutes; Yield: 6 servings
To view this online, go to https://cooking.nytimes.com/recipes/1024362-chicken-alfredo. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, you might seriously consider doing so. Great recipes, along with plenty of helpful cooking guides.
Ingredients
10 tablespoons unsalted butter
2 large boneless skinless chicken breasts (1 pound total), patted dry
Kosher salt (such as Diamond Crystal) and black pepper
2 tablespoons extra-virgin olive oil
1 pound fettuccine, linguine or spaghetti
1-1/2 cups heavy cream
6 ounces (about 2 cups) freshly grated Parmigiano-Reggiano
Fresh nutmeg, for grating (optional)
Fresh chopped parsley, for serving (optional)
Preparation
Take the butter out of the fridge, cut it into 10 tablespoons and set aside. Season both sides of the chicken breasts well with salt (about 2-1/2 teaspoons total) and pepper. Bring a large pot of well-salted water to a boil for the pasta.
In a large pan that can accommodate the pasta later, place the oil over medium-high heat. Once hot, reduce heat to medium and add the chicken; cook for 5 minutes. Add 1 tablespoon of butter, swirl it around the pan and continue cooking until the chicken is golden brown, about 3 minutes more. Flip the chicken, add another tablespoon of butter, swirl it around and cook the other side until golden brown, 5 to 8 minutes. Using tongs, lift the thinner end of each chicken breast to press the thicker ends on the pan to fully cook and take on a little color, about 1 minute each. Transfer the chicken to a cutting board and rest for 3 minutes. Slice the chicken in 1/2-inch-thick diagonals and loosely tent with aluminum foil. Discard the oil, then wash and dry the pan (see Tip).
Meanwhile, add the pasta to the boiling water and cook until al dente, according to package directions. While the pasta cooks, add the cream to the pan and warm through over medium heat, about 2 minutes. Watch the cream very closely, reducing the heat if necessary to maintain a low simmer; you do not want it to come to a boil or simmer rapidly and split. Add the remaining 8 tablespoons of butter, stirring occasionally, until melted. If the pasta is not ready when the butter has melted and the cream sauce has slightly thickened, remove the sauce off the heat until ready to use.
When the pasta is ready, place the sauce over medium heat and set the pasta pot next to the saucepan. Use tongs or a spider strainer to transfer the pasta to the sauce. Alternatively, you can drain the pasta, if you prefer. Add the Parmigiano-Reggiano and quickly toss with the pasta and sauce. If using, grate a little fresh nutmeg onto the pasta, toss, then taste for salt and add as needed. Top with the sliced chicken and serve immediately, topped with parsley, if desired.
CROCK POT LASAGNA
This comes from the infamous long-since-forgotten emailing list, and begins, “Discover the fix-it-and-forget-it way to make lasagna! It's so easy.”
Makes 8 servings.
Ingredients
1 lb. lean ground beef
1 jar (26 to 28 oz.) tomato pasta sauce
1 can (8 oz.) no-salt-added tomato sauce
1/2 pkg. (9 oz. = about 8) no-boil lasagna noodles
1 jar (1 lb.) Alfredo pasta sauce
3 cups (12 oz.) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
Spray 4 to 5 quart crock pot/slow cooker with nonstick cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of sprayed slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.
Layer 3 lasagna noodles over sauce in the crock pot/slow cooker, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with 1 cup of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly.
Repeat layering twice, using 2 lasagna noodles in last layer. Sprinkle Parmesan cheese over top.
Cover and cook on LOW heat setting for 3-1/2 to 4-1/2 hours. If desired, cut into wedges to serve.
TACO STUFFED PEPPERS
This comes from Lauren Miyahira on Delish, and begins, “Taco 'bout a healthy dinner!”
Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Yield: 6
To view this online, click here.
Ingredients
extra-virgin olive oil
1/2 Onion, chopped (about 1 cup)
1 clove garlic, minced
1 lb. ground beef
kosher salt
Freshly ground black pepper
2 tbsp. Chopped cilantro
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
3 bell peppers, halved (seeds removed)
1 c. shredded Cheddar
1 c. Shredded Monterey Jack
1 c. Shredded lettuce
Pico de gallo, for serving
Hot sauce, for serving
Lime wedges, for serving
Directions
Preheat oven to 375° and spray a large baking dish with cooking spray.
In a large skillet over medium heat, heat about 1 tablespoon olive oil.
Add onion and cook until the onion is tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef and cook until no longer pink, about 5 minutes. Drain fat.
Add chili powder, ground cumin, and paprika to beef mixture, then season with salt and pepper.
Drizzle bell peppers with olive oil and season with salt and pepper. Place the peppers, cut side up, in the baking dish and spoon meat mixture into each pepper. Top with cheese and bake until the cheese is melted and the peppers are crisp-tender, about 20 minutes.
Top each pepper with lettuce and serve with pico de gallo, hot sauce, and lime wedges.
ONE-PAN SPAGHETTI AND MEATBALLS
This recipe comes from Pure Wow, and begins, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease—and not deal with a million dirty dishes--we've got you covered.” Makes 8 servings.
To view this online, go to https://www.purewow.com/recipes/one-pan-spaghetti-and-meatballs-recipe.
Ingredients
Meatballs
1 pound ground beef
1-1/2 teaspoons garlic powder
1/2 cup chopped fresh parsley
1/3 cup grated Parmesan cheese
1 egg, whisked
1/2 cup plain bread crumbs
3 tablespoons extra-virgin olive oil
Spaghetti
1 pound dried spaghetti
3 cups marinara sauce (store-bought or homemade)
2 tablespoons grated Parmesan cheese, plus more to taste
2 tablespoons chopped fresh parsley
Directions
Make the Meatballs: In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.
Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.
Make the Spaghetti: Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).
Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.
POTATO-LEEK SOUP WITH BACON
View this online at http://www.publix.com/recipes-planning/aprons-recipes/potato-leek-soup-with-bacon
Ingredients
3 large leeks, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 teaspoon fresh thyme
2 lb gold potatoes
3 slices bacon, chopped
1 tablespoon olive oil
4 cups unsalted chicken stock (or broth)
1 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons fresh chives, finely chopped
1/2 cup plain nonfat Greek yogurt
Directions
Chop well-rinsed leeks (white part only; 2 cups); chop garlic and thyme. Peel potatoes and cut into 1/2-inch cubes.
Preheat large stockpot on medium-low 2–3 minutes. Cut bacon into pieces. Place oil in pot, then add bacon; cook and stir 4–5 minutes or until crisp. Remove bacon from pot. Place leeks and garlic in same pot; cook and stir 6–7 minutes or until tender (do not brown).
Stir in stock, salt, pepper, potatoes, and thyme; bring to a boil. Reduce heat to low; simmer 20 minutes or until potatoes are tender when pierced with a fork.
Remove pot from heat; puree soup with a stick blender. (Or you can use an electric blender; let soup cool 5–8 minutes, then puree in batches until smooth.) Chop chives. Stir yogurt into soup; top each serving with bacon and chives. Serve warm or chill before serving.
ALMOST WHITE CASTLE HAMBURGERS
This comes from Chef Doozer on the Genius Kitchen site. Time: 20 minutes; Serves: 12
To view this online, click here.
Ingredients
1-1/2 lbs ground chuck
1 (4 tablespoon) envelope onion soup mix
1 egg
1/2 teaspoon pepper
2 tablespoons water
1/3 cup breadcrumbs
24 small square dinner rolls
American cheese (optional)
pickle (optional)
Sauce
1/2 cup mustard
1/2 cup ketchup
Directions
Preheat oven to 400°F.
Hamburgers: Mix first 6 ingredients and press into an ungreased 10 by 15 inch jelly roll pan.
Prick with a fork.
Bake for 10 minutes.
Drain off juices (if there's a lot of excess).
Cool.
Cut into 24 squares.
Place squares on dinner rolls.
Combine mustard and ketchup and spread on rolls.
Top with pickles and cheese, if desired.
This makes 12 servings of 2 hamburgers each.
Wednesday, January 10, 2024
Soup's On!
I love homemade soup. It seems to be the perfect meal when it's cold, rainy, or when I'm tired.
Actually, it's pretty good almost any time, which is why a post dedicated to soup.
Before we get started, I want to share a guide, titled HOW TO MAKE SOUP. This guide to making soup is by Samin Nosgrat and was in a recent New York Times cooking e-newsletter. It’s really a helpful guide, easy to read, and quite informative. Check it out online here.
And now, here are today's six soup recipes to help you through the day, including One-Pot French Onion Soup With Garlic-Gruyère Croutons and Potato-Leek Soup with Bacon. Enjoy!
RED LENTIL SOUP WITH LEMON
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.” Yield: 4 servings; Time: 45 minutes.
This was featured in “A Lentil Soup to Make You Stop, Taste and Savor and can be viewed online here.
Want to know more about making soup? Check out Samin Nosrat’s guide “How to Make Soup”.
Also, check out Melissa Clark’s guide, “Hot to Cook Beans.”
Ingredients
3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chile powder or cayenne, more to taste
1 quart chicken or vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro
Preparation
In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
ONE-POT FRENCH ONION SOUP WITH GARLIC-GRUYERE CROUTONS
This also comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “I don’t make onion soup at home partly because I lack the flameproof bowls that chefs run under the broiler to melt the cheese. And what’s the point of making onion soup without the elastic cap of gooey Gruyère? The more I pondered this, the more I wondered if I could skip those individual bowls, layer the croutons and cheese directly into the soup pot, and just broil the whole thing.” Yield: 8 servings; Time: 5 hours.
This was featured in “A Snip of the Shears Tames a Cheesy Soup: French Onion Soup by the Potful” and can be viewed online here.
Ingredients
1/4 cup extra-virgin olive oil
4 pounds oxtail or beef shoulder, cut into 1- or 2-inch pieces
Salt
8 medium onions
4 celery stalks, coarsely chopped
4 medium carrots, peeled and coarsely chopped
2 bay leaves
4 thyme sprigs
8 tablespoons (1 stick) unsalted butter
Black pepper
1 cup port wine
Lemon juice, to taste, optional
6 ounces baguette loaf, cut into 1/2-inch-thick slices
2 garlic cloves, halved
8 ounces Gruyère cheese
Preparation
Heat the oil in a 6-quart Dutch oven over high heat. Add the oxtail (or beef shoulder) in a single layer (work in batches, if necessary to avoid crowding the pan), and sear until the undersides are brown (do not turn). Season generously with salt and transfer to a plate.
Coarsely chop two of the onions; add to the pot, along with the celery, carrots, bay leaves and thyme. Lower heat to medium and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 10 minutes. Return the beef to the pot. Pour in 8 cups water. Simmer mixture gently until the meat is very tender, 2 1/2 to 3 hours.
Transfer beef to a bowl to cool for another use. Strain liquid into a bowl over a fine-mesh sieve; press gently on the solids with the back of a spatula to extract as much flavor as possible. Discard the solids; you should have about 10 cups broth (add water if necessary to equal 10 cups).
Halve the remaining 6 onions through the root end, then peel and thinly slice them lengthwise. Melt the butter in the bottom of the Dutch oven over medium heat. Add the onions and cook, tossing occasionally, until deep golden-brown and caramelized, 45 minutes to 1 hour. Season with 1 teaspoon salt and black pepper. Pour in the port and cook, scraping up any browned bits from the bottom of the pan, for 3 minutes. Pour in the broth and simmer mixture over low heat for 30 minutes. Season with salt and lemon juice, if desired. (For a smaller group, you could refrigerate some of the soup and reheat it later.)
While the broth simmers, heat the oven to 350 degrees. Arrange the bread slices on a baking sheet and toast until golden, about 12 minutes. Rub the garlic halves over the surface of the bread.
Heat the broiler and arrange a rack 4 to 6 inches from the flame. Using a cheese slicer, thinly slice 3 ounces of Gruyère. Coarsely grate the remaining cheese. Float the broiled bread over the surface of the hot soup. Layer the cheese slices over the bread; scatter the grated cheese over it. Transfer the Dutch oven to the oven and broil until cheese is golden and bubbling, 3 to 5 minutes (watch to see that it does not burn).
To serve, use kitchen shears or scissors to cut the bread and cheese into portions. Ladle soup, bread and cheese into individual bowls.
Tip
To broil the soup in individual bowls, place 8 ovenproof bowls on a baking sheet. Fill with hot soup, top with broiled bread, shaved cheese and grated cheese, and run under the broiler until golden and bubbling. You may need to prepare it in batches.
POTATO-LEEK SOUP WITH BACON
View this online at http://www.publix.com/recipes-planning/aprons-recipes/potato-leek-soup-with-bacon
Ingredients
3 large leeks, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 teaspoon fresh thyme
2 lb gold potatoes
3 slices bacon, chopped
1 tablespoon olive oil
4 cups unsalted chicken stock (or broth)
1 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons fresh chives, finely chopped
1/2 cup plain nonfat Greek yogurt
Directions
Chop well-rinsed leeks (white part only; 2 cups); chop garlic and thyme. Peel potatoes and cut into 1/2-inch cubes.
Preheat large stockpot on medium-low 2–3 minutes. Cut bacon into pieces. Place oil in pot, then add bacon; cook and stir 4–5 minutes or until crisp. Remove bacon from pot. Place leeks and garlic in same pot; cook and stir 6–7 minutes or until tender (do not brown).
Stir in stock, salt, pepper, potatoes, and thyme; bring to a boil. Reduce heat to low; simmer 20 minutes or until potatoes are tender when pierced with a fork.
Remove pot from heat; puree soup with a stick blender. (Or you can use an electric blender; let soup cool 5–8 minutes, then puree in batches until smooth.) Chop chives. Stir yogurt into soup; top each serving with bacon and chives. Serve warm or chill before serving.
BROCCOLI CHEESE SOUP
This is from Ree Drummond of The Food Network’s The Pioneer Woman. Total Time: 45 minutes; Active Time: 10 minutes; Yield: 10 servings; Level: Easy.
Click here to view this online.
Ingredients
4 heads broccoli, cut into 1-inch pieces
Olive oil, for drizzling
Salt and freshly ground black pepper
1 stick (4 ounces) unsalted butter
1 whole onion, diced
1/3 cup all-purpose flour
4 cups whole milk
2 cups half-and-half
Pinch nutmeg
3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional
1 cup chicken broth, optional
Directions
Preheat the oven to 375 degrees F.
Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.
Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.
SWEET POTATO, CARAMELIZED ONION, AND APPLE CIDER SOUP
This is from Soup for Every Body by Joanna Pruess with Lauren Braun via Publix's December, 2005 GreenWise.
1-1/2 hours prep time (includes baking time); Serves 4-6
Ingredients
1-1/2 lb sweet potatoes (or yams)
2 Tbsp unsalted butter or olive oil
2 large onions, peeled and thinly sliced
2 C fresh apple cider
1 Tbsp unsulphured molasses plus 3 Tbsp water
2 C chicken or vegetable stock
salt and white pepper
2 Tbsp finely chopped walnuts, lightly toasted
1 Tbsp finely shredded fresh sage leaves
Directions
Preheat oven to 400 degrees. Bake sweet potatoes until tender, about 1 hour. Set aside to cool, then peel. While potatoes are baking, heat butter or oil in large saucepan over medium-high heat. Stir in onions and adjust head to medium. Sauté until golden brown and very tender, about 20-25 minutes, stirring often.
Transfer onions, sweet potatoes, and apple cider to food processor. Puree until smooth.
Return puree to pan and stir in molasses and water. Add stock to the puree and bring to a boil. Reduce heat and simmer for 3-4 minutes. Season to taste with salt and pepper.
Ladle soup into heated bowls. Sprinkle a small amount of chopped walnuts and shredded sage leaves in center of each bowl and serve.
Per serving: 326 calories; 4 g protein; 59 g carbohydrates; 7 g fiber; 9 g total fat (4 g sta., 2 g mono, 2 g poly); 346 mg sodium; Vitamin A, B6, Manganese, B1 (thiamin), B2 (riboflavin), C, E, Pantothenic acid, Copper, iron, magnesium, phosphorus, potassium.
CREAM OF TURNIP SOUP
This also comes from the January 2009 issue of Vegetarian Times, and begins, “This comforting soup is so subtly flavored that even turnip-haters like it. Baby turnips have a milder taste, but the recipe works just as well with regular turnips. Thinly sliced celery leaves mimic lovage, an herb often used in France to season turnip dishes.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/cream-of-turnip-soup/.
Ingredients
2 Tbs. olive oil
2 lb. fresh baby turnips, peeled and diced
1 small onion, diced (1 cup)
2 bay leaves
1/4 cup soy creamer, optional
1/4 cup celery leaves, sliced into fine strips
Directions
Heat oil in large saucepan over medium heat. Add turnips and onion, and cook 15 minutes, or until vegetables are translucent, stirring occasionally. Add bay leaves and 3 cups water, and season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium-low. Cover, and cook 25 to 30 minutes, or until turnips are very tender.
Remove from heat, and remove bay leaves. Add soy creamer, if using. Use blender or food processor to purée ingredients until smooth. Season with salt and pepper, if desired, and stir in celery leaves just before serving.
nutritional information Per Serving: Calories: 79; Protein: 1 g; Total Fat: 4.5 g; Saturated Fat: 0.5 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 216 mg; Fiber: 3 g; Sugar: 5 g; Vegan; Gluten-Free
Actually, it's pretty good almost any time, which is why a post dedicated to soup.
Before we get started, I want to share a guide, titled HOW TO MAKE SOUP. This guide to making soup is by Samin Nosgrat and was in a recent New York Times cooking e-newsletter. It’s really a helpful guide, easy to read, and quite informative. Check it out online here.
And now, here are today's six soup recipes to help you through the day, including One-Pot French Onion Soup With Garlic-Gruyère Croutons and Potato-Leek Soup with Bacon. Enjoy!
RED LENTIL SOUP WITH LEMON
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.” Yield: 4 servings; Time: 45 minutes.
This was featured in “A Lentil Soup to Make You Stop, Taste and Savor and can be viewed online here.
Want to know more about making soup? Check out Samin Nosrat’s guide “How to Make Soup”.
Also, check out Melissa Clark’s guide, “Hot to Cook Beans.”
Ingredients
3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chile powder or cayenne, more to taste
1 quart chicken or vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro
Preparation
In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
ONE-POT FRENCH ONION SOUP WITH GARLIC-GRUYERE CROUTONS
This also comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “I don’t make onion soup at home partly because I lack the flameproof bowls that chefs run under the broiler to melt the cheese. And what’s the point of making onion soup without the elastic cap of gooey Gruyère? The more I pondered this, the more I wondered if I could skip those individual bowls, layer the croutons and cheese directly into the soup pot, and just broil the whole thing.” Yield: 8 servings; Time: 5 hours.
This was featured in “A Snip of the Shears Tames a Cheesy Soup: French Onion Soup by the Potful” and can be viewed online here.
Ingredients
1/4 cup extra-virgin olive oil
4 pounds oxtail or beef shoulder, cut into 1- or 2-inch pieces
Salt
8 medium onions
4 celery stalks, coarsely chopped
4 medium carrots, peeled and coarsely chopped
2 bay leaves
4 thyme sprigs
8 tablespoons (1 stick) unsalted butter
Black pepper
1 cup port wine
Lemon juice, to taste, optional
6 ounces baguette loaf, cut into 1/2-inch-thick slices
2 garlic cloves, halved
8 ounces Gruyère cheese
Preparation
Heat the oil in a 6-quart Dutch oven over high heat. Add the oxtail (or beef shoulder) in a single layer (work in batches, if necessary to avoid crowding the pan), and sear until the undersides are brown (do not turn). Season generously with salt and transfer to a plate.
Coarsely chop two of the onions; add to the pot, along with the celery, carrots, bay leaves and thyme. Lower heat to medium and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 10 minutes. Return the beef to the pot. Pour in 8 cups water. Simmer mixture gently until the meat is very tender, 2 1/2 to 3 hours.
Transfer beef to a bowl to cool for another use. Strain liquid into a bowl over a fine-mesh sieve; press gently on the solids with the back of a spatula to extract as much flavor as possible. Discard the solids; you should have about 10 cups broth (add water if necessary to equal 10 cups).
Halve the remaining 6 onions through the root end, then peel and thinly slice them lengthwise. Melt the butter in the bottom of the Dutch oven over medium heat. Add the onions and cook, tossing occasionally, until deep golden-brown and caramelized, 45 minutes to 1 hour. Season with 1 teaspoon salt and black pepper. Pour in the port and cook, scraping up any browned bits from the bottom of the pan, for 3 minutes. Pour in the broth and simmer mixture over low heat for 30 minutes. Season with salt and lemon juice, if desired. (For a smaller group, you could refrigerate some of the soup and reheat it later.)
While the broth simmers, heat the oven to 350 degrees. Arrange the bread slices on a baking sheet and toast until golden, about 12 minutes. Rub the garlic halves over the surface of the bread.
Heat the broiler and arrange a rack 4 to 6 inches from the flame. Using a cheese slicer, thinly slice 3 ounces of Gruyère. Coarsely grate the remaining cheese. Float the broiled bread over the surface of the hot soup. Layer the cheese slices over the bread; scatter the grated cheese over it. Transfer the Dutch oven to the oven and broil until cheese is golden and bubbling, 3 to 5 minutes (watch to see that it does not burn).
To serve, use kitchen shears or scissors to cut the bread and cheese into portions. Ladle soup, bread and cheese into individual bowls.
Tip
To broil the soup in individual bowls, place 8 ovenproof bowls on a baking sheet. Fill with hot soup, top with broiled bread, shaved cheese and grated cheese, and run under the broiler until golden and bubbling. You may need to prepare it in batches.
POTATO-LEEK SOUP WITH BACON
View this online at http://www.publix.com/recipes-planning/aprons-recipes/potato-leek-soup-with-bacon
Ingredients
3 large leeks, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 teaspoon fresh thyme
2 lb gold potatoes
3 slices bacon, chopped
1 tablespoon olive oil
4 cups unsalted chicken stock (or broth)
1 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons fresh chives, finely chopped
1/2 cup plain nonfat Greek yogurt
Directions
Chop well-rinsed leeks (white part only; 2 cups); chop garlic and thyme. Peel potatoes and cut into 1/2-inch cubes.
Preheat large stockpot on medium-low 2–3 minutes. Cut bacon into pieces. Place oil in pot, then add bacon; cook and stir 4–5 minutes or until crisp. Remove bacon from pot. Place leeks and garlic in same pot; cook and stir 6–7 minutes or until tender (do not brown).
Stir in stock, salt, pepper, potatoes, and thyme; bring to a boil. Reduce heat to low; simmer 20 minutes or until potatoes are tender when pierced with a fork.
Remove pot from heat; puree soup with a stick blender. (Or you can use an electric blender; let soup cool 5–8 minutes, then puree in batches until smooth.) Chop chives. Stir yogurt into soup; top each serving with bacon and chives. Serve warm or chill before serving.
BROCCOLI CHEESE SOUP
This is from Ree Drummond of The Food Network’s The Pioneer Woman. Total Time: 45 minutes; Active Time: 10 minutes; Yield: 10 servings; Level: Easy.
Click here to view this online.
Ingredients
4 heads broccoli, cut into 1-inch pieces
Olive oil, for drizzling
Salt and freshly ground black pepper
1 stick (4 ounces) unsalted butter
1 whole onion, diced
1/3 cup all-purpose flour
4 cups whole milk
2 cups half-and-half
Pinch nutmeg
3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional
1 cup chicken broth, optional
Directions
Preheat the oven to 375 degrees F.
Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.
Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.
SWEET POTATO, CARAMELIZED ONION, AND APPLE CIDER SOUP
This is from Soup for Every Body by Joanna Pruess with Lauren Braun via Publix's December, 2005 GreenWise.
1-1/2 hours prep time (includes baking time); Serves 4-6
Ingredients
1-1/2 lb sweet potatoes (or yams)
2 Tbsp unsalted butter or olive oil
2 large onions, peeled and thinly sliced
2 C fresh apple cider
1 Tbsp unsulphured molasses plus 3 Tbsp water
2 C chicken or vegetable stock
salt and white pepper
2 Tbsp finely chopped walnuts, lightly toasted
1 Tbsp finely shredded fresh sage leaves
Directions
Preheat oven to 400 degrees. Bake sweet potatoes until tender, about 1 hour. Set aside to cool, then peel. While potatoes are baking, heat butter or oil in large saucepan over medium-high heat. Stir in onions and adjust head to medium. Sauté until golden brown and very tender, about 20-25 minutes, stirring often.
Transfer onions, sweet potatoes, and apple cider to food processor. Puree until smooth.
Return puree to pan and stir in molasses and water. Add stock to the puree and bring to a boil. Reduce heat and simmer for 3-4 minutes. Season to taste with salt and pepper.
Ladle soup into heated bowls. Sprinkle a small amount of chopped walnuts and shredded sage leaves in center of each bowl and serve.
Per serving: 326 calories; 4 g protein; 59 g carbohydrates; 7 g fiber; 9 g total fat (4 g sta., 2 g mono, 2 g poly); 346 mg sodium; Vitamin A, B6, Manganese, B1 (thiamin), B2 (riboflavin), C, E, Pantothenic acid, Copper, iron, magnesium, phosphorus, potassium.
CREAM OF TURNIP SOUP
This also comes from the January 2009 issue of Vegetarian Times, and begins, “This comforting soup is so subtly flavored that even turnip-haters like it. Baby turnips have a milder taste, but the recipe works just as well with regular turnips. Thinly sliced celery leaves mimic lovage, an herb often used in France to season turnip dishes.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/cream-of-turnip-soup/.
Ingredients
2 Tbs. olive oil
2 lb. fresh baby turnips, peeled and diced
1 small onion, diced (1 cup)
2 bay leaves
1/4 cup soy creamer, optional
1/4 cup celery leaves, sliced into fine strips
Directions
Heat oil in large saucepan over medium heat. Add turnips and onion, and cook 15 minutes, or until vegetables are translucent, stirring occasionally. Add bay leaves and 3 cups water, and season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium-low. Cover, and cook 25 to 30 minutes, or until turnips are very tender.
Remove from heat, and remove bay leaves. Add soy creamer, if using. Use blender or food processor to purée ingredients until smooth. Season with salt and pepper, if desired, and stir in celery leaves just before serving.
nutritional information Per Serving: Calories: 79; Protein: 1 g; Total Fat: 4.5 g; Saturated Fat: 0.5 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 216 mg; Fiber: 3 g; Sugar: 5 g; Vegan; Gluten-Free
Thursday, September 12, 2019
Soup - Double-Post Thursday
Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post deals with yummy homemade soup.
I love homemade soup. It seems to be the perfect meal when it's cold, rainy, or when I'm tired.
Actually, it's pretty good almost any time, which is why a post dedicated to soup.
Before we get started, I want to share a guide, titled HOW TO MAKE SOUP. This guide to making soup is by Samin Nosgrat and was in a recent New York Times cooking e-newsletter. It’s really a helpful guide, easy to read, and quite informative. Check it out online here.
And now, here are today's six soup recipes to help you through the day, including Sweet Potato, Caramelized Onion and Apple Cider Soup and Potato-Leek Soup w/Bacon. Enjoy!
RED LENTIL SOUP WITH LEMON
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.” Yield: 4 servings; Time: 45 minutes.
This was featured in “A Lentil Soup to Make You Stop, Taste and Savor and can be viewed online here.
Want to know more about making soup? Check out Samin Nosrat’s guide “How to Make Soup”.
Also, check out Melissa Clark’s guide, “Hot to Cook Beans.”
Ingredients
3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chile powder or cayenne, more to taste
1 quart chicken or vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro
Preparation
In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
ONE-POT FRENCH ONION SOUP WITH GARLIC-GRUYERE CROUTONS
This also comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “I don’t make onion soup at home partly because I lack the flameproof bowls that chefs run under the broiler to melt the cheese. And what’s the point of making onion soup without the elastic cap of gooey Gruyère? The more I pondered this, the more I wondered if I could skip those individual bowls, layer the croutons and cheese directly into the soup pot, and just broil the whole thing.” Yield: 8 servings; Time: 5 hours.
This was featured in “A Snip of the Shears Tames a Cheesy Soup: French Onion Soup by the Potful” and can be viewed online here.
Ingredients
1/4 cup extra-virgin olive oil
4 pounds oxtail or beef shoulder, cut into 1- or 2-inch pieces
Salt
8 medium onions
4 celery stalks, coarsely chopped
4 medium carrots, peeled and coarsely chopped
2 bay leaves
4 thyme sprigs
8 tablespoons (1 stick) unsalted butter
Black pepper
1 cup port wine
Lemon juice, to taste, optional
6 ounces baguette loaf, cut into 1/2-inch-thick slices
2 garlic cloves, halved
8 ounces Gruyère cheese
Preparation
Heat the oil in a 6-quart Dutch oven over high heat. Add the oxtail (or beef shoulder) in a single layer (work in batches, if necessary to avoid crowding the pan), and sear until the undersides are brown (do not turn). Season generously with salt and transfer to a plate.
Coarsely chop two of the onions; add to the pot, along with the celery, carrots, bay leaves and thyme. Lower heat to medium and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 10 minutes. Return the beef to the pot. Pour in 8 cups water. Simmer mixture gently until the meat is very tender, 2 1/2 to 3 hours.
Transfer beef to a bowl to cool for another use. Strain liquid into a bowl over a fine-mesh sieve; press gently on the solids with the back of a spatula to extract as much flavor as possible. Discard the solids; you should have about 10 cups broth (add water if necessary to equal 10 cups).
Halve the remaining 6 onions through the root end, then peel and thinly slice them lengthwise. Melt the butter in the bottom of the Dutch oven over medium heat. Add the onions and cook, tossing occasionally, until deep golden-brown and caramelized, 45 minutes to 1 hour. Season with 1 teaspoon salt and black pepper. Pour in the port and cook, scraping up any browned bits from the bottom of the pan, for 3 minutes. Pour in the broth and simmer mixture over low heat for 30 minutes. Season with salt and lemon juice, if desired. (For a smaller group, you could refrigerate some of the soup and reheat it later.)
While the broth simmers, heat the oven to 350 degrees. Arrange the bread slices on a baking sheet and toast until golden, about 12 minutes. Rub the garlic halves over the surface of the bread.
Heat the broiler and arrange a rack 4 to 6 inches from the flame. Using a cheese slicer, thinly slice 3 ounces of Gruyère. Coarsely grate the remaining cheese. Float the broiled bread over the surface of the hot soup. Layer the cheese slices over the bread; scatter the grated cheese over it. Transfer the Dutch oven to the oven and broil until cheese is golden and bubbling, 3 to 5 minutes (watch to see that it does not burn).
To serve, use kitchen shears or scissors to cut the bread and cheese into portions. Ladle soup, bread and cheese into individual bowls.
Tip
To broil the soup in individual bowls, place 8 ovenproof bowls on a baking sheet. Fill with hot soup, top with broiled bread, shaved cheese and grated cheese, and run under the broiler until golden and bubbling. You may need to prepare it in batches.
POTATO-LEEK SOUP WITH BACON
View this online at http://www.publix.com/recipes-planning/aprons-recipes/potato-leek-soup-with-bacon
Ingredients
3 large leeks, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 teaspoon fresh thyme
2 lb gold potatoes
3 slices bacon, chopped
1 tablespoon olive oil
4 cups unsalted chicken stock (or broth)
1 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons fresh chives, finely chopped
1/2 cup plain nonfat Greek yogurt
Directions
Chop well-rinsed leeks (white part only; 2 cups); chop garlic and thyme. Peel potatoes and cut into 1/2-inch cubes.
Preheat large stockpot on medium-low 2–3 minutes. Cut bacon into pieces. Place oil in pot, then add bacon; cook and stir 4–5 minutes or until crisp. Remove bacon from pot. Place leeks and garlic in same pot; cook and stir 6–7 minutes or until tender (do not brown).
Stir in stock, salt, pepper, potatoes, and thyme; bring to a boil. Reduce heat to low; simmer 20 minutes or until potatoes are tender when pierced with a fork.
Remove pot from heat; puree soup with a stick blender. (Or you can use an electric blender; let soup cool 5–8 minutes, then puree in batches until smooth.) Chop chives. Stir yogurt into soup; top each serving with bacon and chives. Serve warm or chill before serving.
NUTRITIONAL INFORMATION: CALORIES (per 1/6 recipe) 240kcal; FAT 9.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 10mg; SODIUM 370mg; CARB 31g; FIBER 2.00g; SUGARS 1g; PROTEIN 10g; CALC 4%; VIT A 6%; VIT C 60%; IRON 10%
BROCCOLI CHEESE SOUP
This is from Ree Drummond of The Food Network’s The Pioneer Woman. Total Time: 45 minutes; Active Time: 10 minutes; Yield: 10 servings; Level: Easy.
Click here to view this online.
Ingredients
4 heads broccoli, cut into 1-inch pieces
Olive oil, for drizzling
Salt and freshly ground black pepper
1 stick (4 ounces) unsalted butter
1 whole onion, diced
1/3 cup all-purpose flour
4 cups whole milk
2 cups half-and-half
Pinch nutmeg
3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional
1 cup chicken broth, optional
Directions
Preheat the oven to 375 degrees F.
Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.
Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.
SWEET POTATO, CARAMELIZED ONION, AND APPLE CIDER SOUP
This is from Soup for Every Body by Joanna Pruess with Lauren Braun via Publix's December, 2005 GreenWise.
1 1/2 hours prep time (includes baking time); Serves 4-6
1 1/2 lb sweet potatoes (or yams)
2 Tbsp unsalted butter or olive oil
2 large onions, peeled and thinly sliced
2 C fresh apple cider
1 Tbsp unsulphured molasses plus 3 Tbsp water
2 C chicken or vegetable stock
salt and white pepper
2 Tbsp finely chopped walnuts, lightly toasted
1 Tbsp finely shredded fresh sage leaves
Preheat oven to 400 degrees. Bake sweet potatoes until tender, about 1 hour. Set aside to cool, then peel. While potatoes are baking, heat butter or oil in large saucepan over medium-high heat. Stir in onions and adjust head to medium. Sauté until golden brown and very tender, about 20-25 minutes, stirring often.
Transfer onions, sweet potatoes, and apple cider to food processor. Puree until smooth.
Return puree to pan and stir in molasses and water. Add stock to the puree and bring to a boil. Reduce heat and simmer for 3-4 minutes. Season to taste with salt and pepper.
Ladle soup into heated bowls. Sprinkle a small amount of chopped walnuts and shredded sage leaves in center of each bowl and serve.
Per serving: 326 calories; 4 g protein; 59 g carbohydrates; 7 g fiber; 9 g total fat (4 g sta., 2 g mono, 2 g poly); 346 mg sodium; Vitamin A, B6, Manganese, B1 (thiamin), B2 (riboflavin), C, E, Pantothenic acid, Copper, iron, magnesium, phosphorus, potassium.
CREAM OF TURNIP SOUP
This also comes from the January 2009 issue of Vegetarian Times, and begins, “This comforting soup is so subtly flavored that even turnip-haters like it. Baby turnips have a milder taste, but the recipe works just as well with regular turnips. Thinly sliced celery leaves mimic lovage, an herb often used in France to season turnip dishes.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/cream-of-turnip-soup/.
2 Tbs. olive oil
2 lb. fresh baby turnips, peeled and diced
1 small onion, diced (1 cup)
2 bay leaves
1/4 cup soy creamer, optional
1/4 cup celery leaves, sliced into fine strips
Heat oil in large saucepan over medium heat. Add turnips and onion, and cook 15 minutes, or until vegetables are translucent, stirring occasionally. Add bay leaves and 3 cups water, and season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium-low. Cover, and cook 25 to 30 minutes, or until turnips are very tender.
Remove from heat, and remove bay leaves. Add soy creamer, if using. Use blender or food processor to purée ingredients until smooth. Season with salt and pepper, if desired, and stir in celery leaves just before serving.
nutritional information Per Serving: Calories: 79; Protein: 1 g; Total Fat: 4.5 g; Saturated Fat: 0.5 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 216 mg; Fiber: 3 g; Sugar: 5 g; Vegan; Gluten-Free
I love homemade soup. It seems to be the perfect meal when it's cold, rainy, or when I'm tired.
Actually, it's pretty good almost any time, which is why a post dedicated to soup.
Before we get started, I want to share a guide, titled HOW TO MAKE SOUP. This guide to making soup is by Samin Nosgrat and was in a recent New York Times cooking e-newsletter. It’s really a helpful guide, easy to read, and quite informative. Check it out online here.
And now, here are today's six soup recipes to help you through the day, including Sweet Potato, Caramelized Onion and Apple Cider Soup and Potato-Leek Soup w/Bacon. Enjoy!
RED LENTIL SOUP WITH LEMON
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.” Yield: 4 servings; Time: 45 minutes.
This was featured in “A Lentil Soup to Make You Stop, Taste and Savor and can be viewed online here.
Want to know more about making soup? Check out Samin Nosrat’s guide “How to Make Soup”.
Also, check out Melissa Clark’s guide, “Hot to Cook Beans.”
Ingredients
3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chile powder or cayenne, more to taste
1 quart chicken or vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro
Preparation
In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
ONE-POT FRENCH ONION SOUP WITH GARLIC-GRUYERE CROUTONS
This also comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “I don’t make onion soup at home partly because I lack the flameproof bowls that chefs run under the broiler to melt the cheese. And what’s the point of making onion soup without the elastic cap of gooey Gruyère? The more I pondered this, the more I wondered if I could skip those individual bowls, layer the croutons and cheese directly into the soup pot, and just broil the whole thing.” Yield: 8 servings; Time: 5 hours.
This was featured in “A Snip of the Shears Tames a Cheesy Soup: French Onion Soup by the Potful” and can be viewed online here.
Ingredients
1/4 cup extra-virgin olive oil
4 pounds oxtail or beef shoulder, cut into 1- or 2-inch pieces
Salt
8 medium onions
4 celery stalks, coarsely chopped
4 medium carrots, peeled and coarsely chopped
2 bay leaves
4 thyme sprigs
8 tablespoons (1 stick) unsalted butter
Black pepper
1 cup port wine
Lemon juice, to taste, optional
6 ounces baguette loaf, cut into 1/2-inch-thick slices
2 garlic cloves, halved
8 ounces Gruyère cheese
Preparation
Heat the oil in a 6-quart Dutch oven over high heat. Add the oxtail (or beef shoulder) in a single layer (work in batches, if necessary to avoid crowding the pan), and sear until the undersides are brown (do not turn). Season generously with salt and transfer to a plate.
Coarsely chop two of the onions; add to the pot, along with the celery, carrots, bay leaves and thyme. Lower heat to medium and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 10 minutes. Return the beef to the pot. Pour in 8 cups water. Simmer mixture gently until the meat is very tender, 2 1/2 to 3 hours.
Transfer beef to a bowl to cool for another use. Strain liquid into a bowl over a fine-mesh sieve; press gently on the solids with the back of a spatula to extract as much flavor as possible. Discard the solids; you should have about 10 cups broth (add water if necessary to equal 10 cups).
Halve the remaining 6 onions through the root end, then peel and thinly slice them lengthwise. Melt the butter in the bottom of the Dutch oven over medium heat. Add the onions and cook, tossing occasionally, until deep golden-brown and caramelized, 45 minutes to 1 hour. Season with 1 teaspoon salt and black pepper. Pour in the port and cook, scraping up any browned bits from the bottom of the pan, for 3 minutes. Pour in the broth and simmer mixture over low heat for 30 minutes. Season with salt and lemon juice, if desired. (For a smaller group, you could refrigerate some of the soup and reheat it later.)
While the broth simmers, heat the oven to 350 degrees. Arrange the bread slices on a baking sheet and toast until golden, about 12 minutes. Rub the garlic halves over the surface of the bread.
Heat the broiler and arrange a rack 4 to 6 inches from the flame. Using a cheese slicer, thinly slice 3 ounces of Gruyère. Coarsely grate the remaining cheese. Float the broiled bread over the surface of the hot soup. Layer the cheese slices over the bread; scatter the grated cheese over it. Transfer the Dutch oven to the oven and broil until cheese is golden and bubbling, 3 to 5 minutes (watch to see that it does not burn).
To serve, use kitchen shears or scissors to cut the bread and cheese into portions. Ladle soup, bread and cheese into individual bowls.
Tip
To broil the soup in individual bowls, place 8 ovenproof bowls on a baking sheet. Fill with hot soup, top with broiled bread, shaved cheese and grated cheese, and run under the broiler until golden and bubbling. You may need to prepare it in batches.
POTATO-LEEK SOUP WITH BACON
View this online at http://www.publix.com/recipes-planning/aprons-recipes/potato-leek-soup-with-bacon
Ingredients
3 large leeks, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 teaspoon fresh thyme
2 lb gold potatoes
3 slices bacon, chopped
1 tablespoon olive oil
4 cups unsalted chicken stock (or broth)
1 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons fresh chives, finely chopped
1/2 cup plain nonfat Greek yogurt
Directions
Chop well-rinsed leeks (white part only; 2 cups); chop garlic and thyme. Peel potatoes and cut into 1/2-inch cubes.
Preheat large stockpot on medium-low 2–3 minutes. Cut bacon into pieces. Place oil in pot, then add bacon; cook and stir 4–5 minutes or until crisp. Remove bacon from pot. Place leeks and garlic in same pot; cook and stir 6–7 minutes or until tender (do not brown).
Stir in stock, salt, pepper, potatoes, and thyme; bring to a boil. Reduce heat to low; simmer 20 minutes or until potatoes are tender when pierced with a fork.
Remove pot from heat; puree soup with a stick blender. (Or you can use an electric blender; let soup cool 5–8 minutes, then puree in batches until smooth.) Chop chives. Stir yogurt into soup; top each serving with bacon and chives. Serve warm or chill before serving.
NUTRITIONAL INFORMATION: CALORIES (per 1/6 recipe) 240kcal; FAT 9.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 10mg; SODIUM 370mg; CARB 31g; FIBER 2.00g; SUGARS 1g; PROTEIN 10g; CALC 4%; VIT A 6%; VIT C 60%; IRON 10%
BROCCOLI CHEESE SOUP
This is from Ree Drummond of The Food Network’s The Pioneer Woman. Total Time: 45 minutes; Active Time: 10 minutes; Yield: 10 servings; Level: Easy.
Click here to view this online.
Ingredients
4 heads broccoli, cut into 1-inch pieces
Olive oil, for drizzling
Salt and freshly ground black pepper
1 stick (4 ounces) unsalted butter
1 whole onion, diced
1/3 cup all-purpose flour
4 cups whole milk
2 cups half-and-half
Pinch nutmeg
3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional
1 cup chicken broth, optional
Directions
Preheat the oven to 375 degrees F.
Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.
Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.
SWEET POTATO, CARAMELIZED ONION, AND APPLE CIDER SOUP
This is from Soup for Every Body by Joanna Pruess with Lauren Braun via Publix's December, 2005 GreenWise.
1 1/2 hours prep time (includes baking time); Serves 4-6
1 1/2 lb sweet potatoes (or yams)
2 Tbsp unsalted butter or olive oil
2 large onions, peeled and thinly sliced
2 C fresh apple cider
1 Tbsp unsulphured molasses plus 3 Tbsp water
2 C chicken or vegetable stock
salt and white pepper
2 Tbsp finely chopped walnuts, lightly toasted
1 Tbsp finely shredded fresh sage leaves
Preheat oven to 400 degrees. Bake sweet potatoes until tender, about 1 hour. Set aside to cool, then peel. While potatoes are baking, heat butter or oil in large saucepan over medium-high heat. Stir in onions and adjust head to medium. Sauté until golden brown and very tender, about 20-25 minutes, stirring often.
Transfer onions, sweet potatoes, and apple cider to food processor. Puree until smooth.
Return puree to pan and stir in molasses and water. Add stock to the puree and bring to a boil. Reduce heat and simmer for 3-4 minutes. Season to taste with salt and pepper.
Ladle soup into heated bowls. Sprinkle a small amount of chopped walnuts and shredded sage leaves in center of each bowl and serve.
Per serving: 326 calories; 4 g protein; 59 g carbohydrates; 7 g fiber; 9 g total fat (4 g sta., 2 g mono, 2 g poly); 346 mg sodium; Vitamin A, B6, Manganese, B1 (thiamin), B2 (riboflavin), C, E, Pantothenic acid, Copper, iron, magnesium, phosphorus, potassium.
CREAM OF TURNIP SOUP
This also comes from the January 2009 issue of Vegetarian Times, and begins, “This comforting soup is so subtly flavored that even turnip-haters like it. Baby turnips have a milder taste, but the recipe works just as well with regular turnips. Thinly sliced celery leaves mimic lovage, an herb often used in France to season turnip dishes.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/cream-of-turnip-soup/.
2 Tbs. olive oil
2 lb. fresh baby turnips, peeled and diced
1 small onion, diced (1 cup)
2 bay leaves
1/4 cup soy creamer, optional
1/4 cup celery leaves, sliced into fine strips
Heat oil in large saucepan over medium heat. Add turnips and onion, and cook 15 minutes, or until vegetables are translucent, stirring occasionally. Add bay leaves and 3 cups water, and season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium-low. Cover, and cook 25 to 30 minutes, or until turnips are very tender.
Remove from heat, and remove bay leaves. Add soy creamer, if using. Use blender or food processor to purée ingredients until smooth. Season with salt and pepper, if desired, and stir in celery leaves just before serving.
nutritional information Per Serving: Calories: 79; Protein: 1 g; Total Fat: 4.5 g; Saturated Fat: 0.5 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 216 mg; Fiber: 3 g; Sugar: 5 g; Vegan; Gluten-Free
Wednesday, April 12, 2017
Soup's On!
I love homemade soup. It seems to be the perfect meal when it's cold, rainy, or when I'm tired.
Actually, it's pretty good almost any time, which is why a post dedicated to soup.
Before we get started, I want to share a guide, titled HOW TO MAKE SOUP. This guide to making soup is by Samin Nosgrat and was in a recent New York Times cooking e-newsletter. It’s really a helpful guide, easy to read, and quite informative. Check it out online here.
And now, here are today's six soup recipes to help you through the day. Enjoy!
RED LENTIL SOUP WITH LEMON
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.” Yield: 4 servings; Time: 45 minutes.
This was featured in “A Lentil Soup to Make You Stop, Taste and Savor and can be viewed online here.
Want to know more about making soup? Check out Samin Nosrat’s guide “How to Make Soup”.
Also, check out Melissa Clark’s guide, “Hot to Cook Beans.”
Ingredients
3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chile powder or cayenne, more to taste
1 quart chicken or vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro
Preparation
In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
ONE-POT FRENCH ONION SOUP WITH GARLIC-GRUYERE CROUTONS
This also comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “I don’t make onion soup at home partly because I lack the flameproof bowls that chefs run under the broiler to melt the cheese. And what’s the point of making onion soup without the elastic cap of gooey Gruyère? The more I pondered this, the more I wondered if I could skip those individual bowls, layer the croutons and cheese directly into the soup pot, and just broil the whole thing.” Yield: 8 servings; Time: 5 hours.
This was featured in “A Snip of the Shears Tames a Cheesy Soup: French Onion Soup by the Potful” and can be viewed online here.
Ingredients
1/4 cup extra-virgin olive oil
4 pounds oxtail or beef shoulder, cut into 1- or 2-inch pieces
Salt
8 medium onions
4 celery stalks, coarsely chopped
4 medium carrots, peeled and coarsely chopped
2 bay leaves
4 thyme sprigs
8 tablespoons (1 stick) unsalted butter
Black pepper
1 cup port wine
Lemon juice, to taste, optional
6 ounces baguette loaf, cut into 1/2-inch-thick slices
2 garlic cloves, halved
8 ounces Gruyère cheese
Preparation
Heat the oil in a 6-quart Dutch oven over high heat. Add the oxtail (or beef shoulder) in a single layer (work in batches, if necessary to avoid crowding the pan), and sear until the undersides are brown (do not turn). Season generously with salt and transfer to a plate.
Coarsely chop two of the onions; add to the pot, along with the celery, carrots, bay leaves and thyme. Lower heat to medium and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 10 minutes. Return the beef to the pot. Pour in 8 cups water. Simmer mixture gently until the meat is very tender, 2 1/2 to 3 hours.
Transfer beef to a bowl to cool for another use. Strain liquid into a bowl over a fine-mesh sieve; press gently on the solids with the back of a spatula to extract as much flavor as possible. Discard the solids; you should have about 10 cups broth (add water if necessary to equal 10 cups).
Halve the remaining 6 onions through the root end, then peel and thinly slice them lengthwise. Melt the butter in the bottom of the Dutch oven over medium heat. Add the onions and cook, tossing occasionally, until deep golden-brown and caramelized, 45 minutes to 1 hour. Season with 1 teaspoon salt and black pepper. Pour in the port and cook, scraping up any browned bits from the bottom of the pan, for 3 minutes. Pour in the broth and simmer mixture over low heat for 30 minutes. Season with salt and lemon juice, if desired. (For a smaller group, you could refrigerate some of the soup and reheat it later.)
While the broth simmers, heat the oven to 350 degrees. Arrange the bread slices on a baking sheet and toast until golden, about 12 minutes. Rub the garlic halves over the surface of the bread.
Heat the broiler and arrange a rack 4 to 6 inches from the flame. Using a cheese slicer, thinly slice 3 ounces of Gruyère. Coarsely grate the remaining cheese. Float the broiled bread over the surface of the hot soup. Layer the cheese slices over the bread; scatter the grated cheese over it. Transfer the Dutch oven to the oven and broil until cheese is golden and bubbling, 3 to 5 minutes (watch to see that it does not burn).
To serve, use kitchen shears or scissors to cut the bread and cheese into portions. Ladle soup, bread and cheese into individual bowls.
Tip
To broil the soup in individual bowls, place 8 ovenproof bowls on a baking sheet. Fill with hot soup, top with broiled bread, shaved cheese and grated cheese, and run under the broiler until golden and bubbling. You may need to prepare it in batches.
POTATO-LEEK SOUP WITH BACON
View this online at http://www.publix.com/recipes-planning/aprons-recipes/potato-leek-soup-with-bacon
Ingredients
3 large leeks, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 teaspoon fresh thyme
2 lb gold potatoes
3 slices bacon, chopped
1 tablespoon olive oil
4 cups unsalted chicken stock (or broth)
1 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons fresh chives, finely chopped
1/2 cup plain nonfat Greek yogurt
Directions
Chop well-rinsed leeks (white part only; 2 cups); chop garlic and thyme. Peel potatoes and cut into 1/2-inch cubes.
Preheat large stockpot on medium-low 2–3 minutes. Cut bacon into pieces. Place oil in pot, then add bacon; cook and stir 4–5 minutes or until crisp. Remove bacon from pot. Place leeks and garlic in same pot; cook and stir 6–7 minutes or until tender (do not brown).
Stir in stock, salt, pepper, potatoes, and thyme; bring to a boil. Reduce heat to low; simmer 20 minutes or until potatoes are tender when pierced with a fork.
Remove pot from heat; puree soup with a stick blender. (Or you can use an electric blender; let soup cool 5–8 minutes, then puree in batches until smooth.) Chop chives. Stir yogurt into soup; top each serving with bacon and chives. Serve warm or chill before serving.
NUTRITIONAL INFORMATION: CALORIES (per 1/6 recipe) 240kcal; FAT 9.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 10mg; SODIUM 370mg; CARB 31g; FIBER 2.00g; SUGARS 1g; PROTEIN 10g; CALC 4%; VIT A 6%; VIT C 60%; IRON 10%
BROCCOLI CHEESE SOUP
This is from Ree Drummond of The Food Network’s The Pioneer Woman. Total Time: 45 minutes; Active Time: 10 minutes; Yield: 10 servings; Level: Easy.
Click here to view this online.
Ingredients
4 heads broccoli, cut into 1-inch pieces
Olive oil, for drizzling
Salt and freshly ground black pepper
1 stick (4 ounces) unsalted butter
1 whole onion, diced
1/3 cup all-purpose flour
4 cups whole milk
2 cups half-and-half
Pinch nutmeg
3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional
1 cup chicken broth, optional
Directions
Preheat the oven to 375 degrees F.
Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.
Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.
SWEET POTATO, CARAMELIZED ONION, AND APPLE CIDER SOUP
This is from Soup for Every Body by Joanna Pruess with Lauren Braun via Publix's December, 2005 GreenWise.
1 1/2 hours prep time (includes baking time); Serves 4-6
1 1/2 lb sweet potatoes (or yams)
2 Tbsp unsalted butter or olive oil
2 large onions, peeled and thinly sliced
2 C fresh apple cider
1 Tbsp unsulphured molasses plus 3 Tbsp water
2 C chicken or vegetable stock
salt and white pepper
2 Tbsp finely chopped walnuts, lightly toasted
1 Tbsp finely shredded fresh sage leaves
Preheat oven to 400 degrees. Bake sweet potatoes until tender, about 1 hour. Set aside to cool, then peel. While potatoes are baking, heat butter or oil in large saucepan over medium-high heat. Stir in onions and adjust head to medium. Sauté until golden brown and very tender, about 20-25 minutes, stirring often.
Transfer onions, sweet potatoes, and apple cider to food processor. Puree until smooth.
Return puree to pan and stir in molasses and water. Add stock to the puree and bring to a boil. Reduce heat and simmer for 3-4 minutes. Season to taste with salt and pepper.
Ladle soup into heated bowls. Sprinkle a small amount of chopped walnuts and shredded sage leaves in center of each bowl and serve.
Per serving: 326 calories; 4 g protein; 59 g carbohydrates; 7 g fiber; 9 g total fat (4 g sta., 2 g mono, 2 g poly); 346 mg sodium; Vitamin A, B6, Manganese, B1 (thiamin), B2 (riboflavin), C, E, Pantothenic acid, Copper, iron, magnesium, phosphorus, potassium.
CREAM OF TURNIP SOUP
This also comes from the January 2009 issue of Vegetarian Times, and begins, “This comforting soup is so subtly flavored that even turnip-haters like it. Baby turnips have a milder taste, but the recipe works just as well with regular turnips. Thinly sliced celery leaves mimic lovage, an herb often used in France to season turnip dishes.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/cream-of-turnip-soup/.
2 Tbs. olive oil
2 lb. fresh baby turnips, peeled and diced
1 small onion, diced (1 cup)
2 bay leaves
1/4 cup soy creamer, optional
1/4 cup celery leaves, sliced into fine strips
Heat oil in large saucepan over medium heat. Add turnips and onion, and cook 15 minutes, or until vegetables are translucent, stirring occasionally. Add bay leaves and 3 cups water, and season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium-low. Cover, and cook 25 to 30 minutes, or until turnips are very tender.
Remove from heat, and remove bay leaves. Add soy creamer, if using. Use blender or food processor to purée ingredients until smooth. Season with salt and pepper, if desired, and stir in celery leaves just before serving.
nutritional information Per Serving: Calories: 79; Protein: 1 g; Total Fat: 4.5 g; Saturated Fat: 0.5 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 216 mg; Fiber: 3 g; Sugar: 5 g; Vegan; Gluten-Free
Actually, it's pretty good almost any time, which is why a post dedicated to soup.
Before we get started, I want to share a guide, titled HOW TO MAKE SOUP. This guide to making soup is by Samin Nosgrat and was in a recent New York Times cooking e-newsletter. It’s really a helpful guide, easy to read, and quite informative. Check it out online here.
And now, here are today's six soup recipes to help you through the day. Enjoy!
RED LENTIL SOUP WITH LEMON
This is from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “This is a lentil soup that defies expectations of what lentil soup can be. It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.” Yield: 4 servings; Time: 45 minutes.
This was featured in “A Lentil Soup to Make You Stop, Taste and Savor and can be viewed online here.
Want to know more about making soup? Check out Samin Nosrat’s guide “How to Make Soup”.
Also, check out Melissa Clark’s guide, “Hot to Cook Beans.”
Ingredients
3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chile powder or cayenne, more to taste
1 quart chicken or vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro
Preparation
In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
ONE-POT FRENCH ONION SOUP WITH GARLIC-GRUYERE CROUTONS
This also comes from Melissa Clark in The New York Times cooking e-newsletter. Melissa wrote, “I don’t make onion soup at home partly because I lack the flameproof bowls that chefs run under the broiler to melt the cheese. And what’s the point of making onion soup without the elastic cap of gooey Gruyère? The more I pondered this, the more I wondered if I could skip those individual bowls, layer the croutons and cheese directly into the soup pot, and just broil the whole thing.” Yield: 8 servings; Time: 5 hours.
This was featured in “A Snip of the Shears Tames a Cheesy Soup: French Onion Soup by the Potful” and can be viewed online here.
Ingredients
1/4 cup extra-virgin olive oil
4 pounds oxtail or beef shoulder, cut into 1- or 2-inch pieces
Salt
8 medium onions
4 celery stalks, coarsely chopped
4 medium carrots, peeled and coarsely chopped
2 bay leaves
4 thyme sprigs
8 tablespoons (1 stick) unsalted butter
Black pepper
1 cup port wine
Lemon juice, to taste, optional
6 ounces baguette loaf, cut into 1/2-inch-thick slices
2 garlic cloves, halved
8 ounces Gruyère cheese
Preparation
Heat the oil in a 6-quart Dutch oven over high heat. Add the oxtail (or beef shoulder) in a single layer (work in batches, if necessary to avoid crowding the pan), and sear until the undersides are brown (do not turn). Season generously with salt and transfer to a plate.
Coarsely chop two of the onions; add to the pot, along with the celery, carrots, bay leaves and thyme. Lower heat to medium and cook, stirring occasionally, until vegetables are soft and beginning to caramelize, about 10 minutes. Return the beef to the pot. Pour in 8 cups water. Simmer mixture gently until the meat is very tender, 2 1/2 to 3 hours.
Transfer beef to a bowl to cool for another use. Strain liquid into a bowl over a fine-mesh sieve; press gently on the solids with the back of a spatula to extract as much flavor as possible. Discard the solids; you should have about 10 cups broth (add water if necessary to equal 10 cups).
Halve the remaining 6 onions through the root end, then peel and thinly slice them lengthwise. Melt the butter in the bottom of the Dutch oven over medium heat. Add the onions and cook, tossing occasionally, until deep golden-brown and caramelized, 45 minutes to 1 hour. Season with 1 teaspoon salt and black pepper. Pour in the port and cook, scraping up any browned bits from the bottom of the pan, for 3 minutes. Pour in the broth and simmer mixture over low heat for 30 minutes. Season with salt and lemon juice, if desired. (For a smaller group, you could refrigerate some of the soup and reheat it later.)
While the broth simmers, heat the oven to 350 degrees. Arrange the bread slices on a baking sheet and toast until golden, about 12 minutes. Rub the garlic halves over the surface of the bread.
Heat the broiler and arrange a rack 4 to 6 inches from the flame. Using a cheese slicer, thinly slice 3 ounces of Gruyère. Coarsely grate the remaining cheese. Float the broiled bread over the surface of the hot soup. Layer the cheese slices over the bread; scatter the grated cheese over it. Transfer the Dutch oven to the oven and broil until cheese is golden and bubbling, 3 to 5 minutes (watch to see that it does not burn).
To serve, use kitchen shears or scissors to cut the bread and cheese into portions. Ladle soup, bread and cheese into individual bowls.
Tip
To broil the soup in individual bowls, place 8 ovenproof bowls on a baking sheet. Fill with hot soup, top with broiled bread, shaved cheese and grated cheese, and run under the broiler until golden and bubbling. You may need to prepare it in batches.
POTATO-LEEK SOUP WITH BACON
View this online at http://www.publix.com/recipes-planning/aprons-recipes/potato-leek-soup-with-bacon
Ingredients
3 large leeks, coarsely chopped
3 cloves garlic, coarsely chopped
1/2 teaspoon fresh thyme
2 lb gold potatoes
3 slices bacon, chopped
1 tablespoon olive oil
4 cups unsalted chicken stock (or broth)
1 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons fresh chives, finely chopped
1/2 cup plain nonfat Greek yogurt
Directions
Chop well-rinsed leeks (white part only; 2 cups); chop garlic and thyme. Peel potatoes and cut into 1/2-inch cubes.
Preheat large stockpot on medium-low 2–3 minutes. Cut bacon into pieces. Place oil in pot, then add bacon; cook and stir 4–5 minutes or until crisp. Remove bacon from pot. Place leeks and garlic in same pot; cook and stir 6–7 minutes or until tender (do not brown).
Stir in stock, salt, pepper, potatoes, and thyme; bring to a boil. Reduce heat to low; simmer 20 minutes or until potatoes are tender when pierced with a fork.
Remove pot from heat; puree soup with a stick blender. (Or you can use an electric blender; let soup cool 5–8 minutes, then puree in batches until smooth.) Chop chives. Stir yogurt into soup; top each serving with bacon and chives. Serve warm or chill before serving.
NUTRITIONAL INFORMATION: CALORIES (per 1/6 recipe) 240kcal; FAT 9.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 10mg; SODIUM 370mg; CARB 31g; FIBER 2.00g; SUGARS 1g; PROTEIN 10g; CALC 4%; VIT A 6%; VIT C 60%; IRON 10%
BROCCOLI CHEESE SOUP
This is from Ree Drummond of The Food Network’s The Pioneer Woman. Total Time: 45 minutes; Active Time: 10 minutes; Yield: 10 servings; Level: Easy.
Click here to view this online.
Ingredients
4 heads broccoli, cut into 1-inch pieces
Olive oil, for drizzling
Salt and freshly ground black pepper
1 stick (4 ounces) unsalted butter
1 whole onion, diced
1/3 cup all-purpose flour
4 cups whole milk
2 cups half-and-half
Pinch nutmeg
3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional
1 cup chicken broth, optional
Directions
Preheat the oven to 375 degrees F.
Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.
Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.
SWEET POTATO, CARAMELIZED ONION, AND APPLE CIDER SOUP
This is from Soup for Every Body by Joanna Pruess with Lauren Braun via Publix's December, 2005 GreenWise.
1 1/2 hours prep time (includes baking time); Serves 4-6
1 1/2 lb sweet potatoes (or yams)
2 Tbsp unsalted butter or olive oil
2 large onions, peeled and thinly sliced
2 C fresh apple cider
1 Tbsp unsulphured molasses plus 3 Tbsp water
2 C chicken or vegetable stock
salt and white pepper
2 Tbsp finely chopped walnuts, lightly toasted
1 Tbsp finely shredded fresh sage leaves
Preheat oven to 400 degrees. Bake sweet potatoes until tender, about 1 hour. Set aside to cool, then peel. While potatoes are baking, heat butter or oil in large saucepan over medium-high heat. Stir in onions and adjust head to medium. Sauté until golden brown and very tender, about 20-25 minutes, stirring often.
Transfer onions, sweet potatoes, and apple cider to food processor. Puree until smooth.
Return puree to pan and stir in molasses and water. Add stock to the puree and bring to a boil. Reduce heat and simmer for 3-4 minutes. Season to taste with salt and pepper.
Ladle soup into heated bowls. Sprinkle a small amount of chopped walnuts and shredded sage leaves in center of each bowl and serve.
Per serving: 326 calories; 4 g protein; 59 g carbohydrates; 7 g fiber; 9 g total fat (4 g sta., 2 g mono, 2 g poly); 346 mg sodium; Vitamin A, B6, Manganese, B1 (thiamin), B2 (riboflavin), C, E, Pantothenic acid, Copper, iron, magnesium, phosphorus, potassium.
CREAM OF TURNIP SOUP
This also comes from the January 2009 issue of Vegetarian Times, and begins, “This comforting soup is so subtly flavored that even turnip-haters like it. Baby turnips have a milder taste, but the recipe works just as well with regular turnips. Thinly sliced celery leaves mimic lovage, an herb often used in France to season turnip dishes.” Serves 6.
To view this online, go to http://www.vegetariantimes.com/recipe/cream-of-turnip-soup/.
2 Tbs. olive oil
2 lb. fresh baby turnips, peeled and diced
1 small onion, diced (1 cup)
2 bay leaves
1/4 cup soy creamer, optional
1/4 cup celery leaves, sliced into fine strips
Heat oil in large saucepan over medium heat. Add turnips and onion, and cook 15 minutes, or until vegetables are translucent, stirring occasionally. Add bay leaves and 3 cups water, and season with salt and pepper, if desired. Bring to a boil, then reduce heat to medium-low. Cover, and cook 25 to 30 minutes, or until turnips are very tender.
Remove from heat, and remove bay leaves. Add soy creamer, if using. Use blender or food processor to purée ingredients until smooth. Season with salt and pepper, if desired, and stir in celery leaves just before serving.
nutritional information Per Serving: Calories: 79; Protein: 1 g; Total Fat: 4.5 g; Saturated Fat: 0.5 g; Carbohydrates: 9 g; Cholesterol: 0 mg; Sodium: 216 mg; Fiber: 3 g; Sugar: 5 g; Vegan; Gluten-Free
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