Monday, January 25, 2016

January Soups

Artichoke and Potato Soup

3 Tbsp olive oil
1 small onion, chopped
1 garlic clove, minced
1 cup dry white wine
3 potatoes, peeled and cubed
1 14-oz jar of artichoke bottoms, drained and cubed
3 cups chicken or vegetable broth
1 bay leaf
Salt and pepper to taste
Chopped parsley as garnish
Saute the onions in olive oil over low heat for 2 minutes. Add the garlic and continue sautéing another minute. Add the wine, cover and cook over low heat for 5 more minutes. Add the potatoes and artichokes, cover, and continue cooking on low for 5 minutes. Add the broth, bay leaf, salt and pepper. Bring the soup to a boil for 5 minutes, then reduced to a simmer for 30 minutes. Remove the bay leaf and serve topped with parsley.

Chickpea a la Provencale

Chickpea a la Provencale
1 can chickpeas
¼ cup olive oil
2 leeks, thinly sliced
5 cups water
¼ lb of chopped spinach
2 garlic cloves, minced
1 ½ tsp thyme
1 ½ tsp rosemary
1 ½ tsp oregano
1 ½ tsp marjoram
1 bay leaf
Salt and pepper to taste
Fried croutons for garnish
Saute the leeks in the olive oil over medium heat. Add the water, chickpeas, spinach, garlic, herbs, and seasonings. Bring the soup to a boil, then reduce to medium-low. Cook covered for 30 minutes. Blend soup in a Vita-Mix or food mill. Serve topped with croutons.

Mushroom Soup a la Marie Louise

Mushroom Soup a la Marie Louise 

1 celery stalk
1 carrot
4 oz mushrooms
½ onion
4 Tbsp oil
2 ½ cups water
1 bay leaf
1 bouillon cube (I used mushroom from Polish grocery store)
½ tsp dried thyme or tarragon
Salt and pepper to taste

Cut the celery, carrots, mushroom, and onions in thin slices. Saute 4 minutes. Pour the water into the pot. Add the mushrooms, bay leaf, bouillon, thyme, salt, and pepper. Bring the soup to a boil and then simmer for 40 minutes. Remove the bay leaf and serve. [I added English Worcestershire sauce also]

Brussels Sprouts Soup

Brussels Sprouts Soup

½ lb Brussels sprouts
2 leeks
1 quart water
1 bouillon cube
2 Tbsp olive oil
1 ½ Tbsp flour
Salt and pepper to taste
1 egg yolk
3 slices of French bread

Cut the Brussels sprouts into thin slices. Slice the leeks and cook in half of the water for 5 minutes. Add the bouillon, olive oil, and the remaining water. Continue cooking another 40 minutes. Mix the flour and 2 Tbsp of soup broth, making a smooth paste. Add this paste to the soup. Add salt and pepper and continue cooking for another 5 minutes. Remove the soup from the heat. Beat the egg yolk in 3 spoonfuls of soup broth. Place a slice of bread in the center of a soup bowl, add 1 tsp of the egg mixture on top of the bread, then pour several ladlefuls of the hot soup on top.

Black-Eyed Pea

Black-Eyed Pea Soup

2 Tbsp olive oil
1 leek, chopped
1 15-oz can or ½ cup dried black-eyed peas
3 ½ cups vegetable or chicken broth
1/3 cup rice
Salt and pepper to taste
1 bay leaf
Pinch of cumin
2 Tbsp fresh parsley, minced

Pour the oil into a soup pot and saute the onions for 2-3 minutes, or until golden. Add the black-eyed peas, broth, salt, pepper, rice, cumin, and bay leaf and bring the soup to a boil. Reduce the heat to med-low, cover the pot, and simmer for 30 min. Remove bay leaf an add lemon juice and parsley if desired. [Adding cooked rice separately or reducing the rice amount by half would be superior.]

Spicy English Parsnip Soup

Ingredients for Spicy English Parsnip Soup

Spicy English Parsnip Soup plated

2 parsnips, peeled and sliced
1 medium sized potato, peeled and cubed
½ onion, diced
1 garlic clove, minced
2 Tbsp butter or oil of choice
½ tsp curry powder
¼ tsp ginger powder
3 cups vegetable or chicken stock
½ cup heavy cream or coconut milk or cashew milk
Salt and white pepper to taste
Finely chopped parsley to garnish

Melt butter or oil and saute chopped vegetables on medium heat for 2-3 minutes. Sprinkle on spices and stire. Add stock and bring to a boil. Then, reduce to a simmer for 30 minutes. Blend the soup in a Vita-Mix until thick and creamy. Add the milk or non-dairy and repeat. Serve garnished with parsley.

Cotriade Bretonne

Cotriade Bretonne fish served in the broth

potatoes dressed in the vinaigrette

4 Tbsp olive oil
1 ½ onions, diced
3 garlic cloves, minced
5 cups of fish stock (I used Penzey’s concentrate)
Bouquet garni (thyme, bay leaf, parsley, and chervil or tarragon tied together)
4 potatoes, sliced in quarter or the equivalent of fingerling potatoes
¾ lb cod fish, cut in chunks
Pinch of saffron
Salt and pepper to taste
½ cup white wine
3 Tbsp chives, finely chopped

¼ cup olive oil
2 Tbsp white balsamic vinegar
1 Tbsp Dijon mustard
Salt and pepper to taste

Pour the olive oil in a pot and saute the onions for 2-3 min. Add the garlic, stock, bouquet garni, and bring to a boil. Add the potatoes, cover, and cook gently for 30 min. Add the fish, salt, pepper, and wine and cook on low for 15 more min. Remove from heat and separate the solids. Serve the bouillon garnished with chives and croutons. Then place fish and potatoes on the plate and dress with the vinaigrette served warm with chopped parsley.

Saint Basil Soup

St. Basil the Great
St. Basil Soup

3 Tbsp oil
½ onion, sliced
¼ lb mushrooms, sliced
1 celery stalk
1 carrot, sliced
4 cups water
1 bouillon cube (mushroom)
Salt and pepper to taste
Chopped parsley

Saute the vegetables for 2-3 minutes. Add the water and bouillon cubes. Cook over low for 30 minutes. Add salt and pepper to taste. Add salt and pepper and chopped parsley.

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