Monday, January 25, 2016

October Soups

Carrot Soup ala Normandie

1 onion
4 carrots
3 cups water
½ cup milk or unsweetened soy milk
1 ½ Tbsp flour
Pinch of thyme
3 Tbsp olive oil
Salt and pepper to taste
3 Tbsp lemon juice (add 1 Tbsp at at time)
Finely minced parsley

Chop onions and carrots finely, put in soup pot, and add water. Cook slowly, bringing the water to a boil. Then let the soup sit, covered, for 20 minutes. Add the milk, flour, thyme, oil, salt, and pepper. Blend in a blender and pour the soup back into the pot. Add the lemon juice, tasting after each Tbsp. Cook slowly for 10 minutes, until hot. Serve the soup with parsley on top. It can be served hot or cold if refrigerated for several hours.

Also pictured are Broccoli Fritters:

Cannelini Bean Soup

1 can cannellini beans
6 cups water
1 onion
1 carrot
1 leek
1 celery stalk
A few leaves of spinach
2 garlic cloves
3 Tbsp olive oil
1 bouillon cube
Salt and pepper to taste
Finely chopped thyme

Cut the onions, carrots, leeks, celery, and greens into thin pieces. Mince the garlic. Add them to the beans, water, olive oil and bouillon cube. Cook covered on medium heat for 1 hour. Add salt, pepper, and thyme.

 Brodo Ala Romana

4 cups water
1 cup white wine
1 bouillon cube
1 large onion, chopped
1 carrot, thinly sliced
2 celery stalks, finely chopped
2 tomatoes, peeled and cubed
Salt and pepper to taste

Pour the water and wine into a soup pot. Add all the ingredients and let it boil over low-medium heat for 30 minutes. Cover the pot and let the soup simmer for at least 1 hour 15 minutes. Strain the vegetables and serve the broth hot. This serves as a stock base for other soups or stews.

Ossobuco Soup

¼ cup olive oil
1 onion, chopped
1 carrot, peeled and cubed
1 heart of celery, thinly sliced
1 ½ cups dry white wine
Rind of half a lemon, grated
1 ½ tsp dry sage
1 tsp rosemary leaves
1 tsp thyme
2 garlic cloves
5 pitted olives
4 cups stock (vegetable or fish)
½ cup Italian rice
3 tsp capers
Salt and pepper to taste
Fresh Italian parsley, chopped for garnish

Heat the olive oil in a good-sized pot, and gently saute the onions, carrots, and celery for 3 minutes, stirring frequently. Add the wine, cover the pot, and continue cooking for about 10 minutes. Put the lemon rind, sage, rosemary, thyme, garlic, and olives through a food processor. Add this mixture to the soup pot. Blend and stir thoroughly. Add the stock, rice, capers, salt, and pepper. Stir and cover the pot. Cook over medium-low for 45 minutes. Turn off the heat and let the soup rest, covered, for 10 minutes. Sprinkle fresh chopped parsley on top of each bowl and serve with Parmesan for topping.

 French Pumpkin Soup

3 cups water
2 cups pumpkin peeled and cubed or boxed puree
1 large potato, peeled and cubed
1 large carrot, sliced thin
1 onion, thinly sliced
1 garlic clove
Pinch tarragon
Salt and pepper to taste
1 bouillon cube, chicken or vegetable
1 cup milk or unsweetened soy milk
2 Tbsp sunflower or safflower oil
¼ cup parsley, chopped finely

Pour the water in the pot. Add the pumpkin, potatoes, and carrot and bring to a boil. Add onion, minced garlic, tarragon, salt, and pepper and continue on low boil for 20 minutes. Reduce the heat and simmer another 20 minutes. Blend the soup in a blender and pour it back into the pot. Add the milk/soy milk and oil, stir well, and simmer for another 10 minutes. Serve garnished with chopped parsley.

Portuguese Kale Soup

1 can white beans or 1 cup of dried white beans
5 cups of water
1 large onion, chopped
½ lb kale, chopped (one bag)
1 large potato, peeled and cubed
3 oz tomato paste
4 garlic cloves
1 chorizo sausage, sliced
1 garlic bouillon cube
1 pork bouillon cube
Salt and pepper to taste

Soak the beans overnight if using dried beans. Rinse in cold water. Add the water to a large pot and bring to a boil. Add the beans, onions, kale, potatoes, tomato paste, chorizo, and garlic. Cook slowly over low-medium heat for 2 hours uncovered. Add more water if necessary. Stir occasionally to prevent sticking to the bottom of the pot. Season to taste.

Chinese Cucumber Soup

3 cups chicken or vegetable broth
1 hothouse cucumber, peeled and diced
4 mushrooms, washed and sliced thinly
2 scallions, chopped
Salt and pepper to taste
4 tsp sesame oil
½ Tbsp rice wine vinegar
Pinch of dried ginger
Place the broth in a soup pot and bring it to a boil. Add the cucumbers, mushrooms, scallions, salt, and pepper. Cover and cook on medium low heat for 15-20 minutes. Blend the soup in a blender. Add the sesame oil, vinegar, and ginger. Chill in the refrigerator for a few hours and serve cold or serve it hot.

Potato Dumpling Soup

½ onion, diced
1 carrot, sliced
1 celery stalk, sliced
2 mushrooms
3 Tbsp oil
2 ½ cups water
1 cube of vegetable or chicken bouillon
Salt and pepper to taste

¾ cup of mashed potatoes
½ tsp salt
1 egg
1 ½ tsp chopped parsley
1 tsp chopped fresh chives
¼ cup flour

Slice the vegetables thinly and saute slowly in oil for a few minutes in a soup pot. Add the water gradually, stirring. Add salt and pepper. Cover the pot and cook over medium-low for 30 minutes. While the soup is cooking, combine all the ingredients for the dumplings. [Note: Be sure that the mashed potatoes are well-seasoned before combining with the remaining dumpling ingredients.] Roll the paste into a thin, long cylinder. Cut into 1-inch lengths and roll them in the palms of your hands. Drop the dumplings into the soup and continue cooking covered for another 8-10 minutes. Serve hot.

Ham and Rice Soup

2 Tbsp butter or olive oil
1 leek
1 tomato peeled and diced
1 ham steak, cubed
3 cups water
1 cube of ham bouillon (e.g., Goya brand)
½ cup cooked medium grain rice
1 pinch saffron
½ tsp dried or fresh thyme

Saute the leek, tomato, and ham in butter or oil for 2 minutes on medium low. Add the water, bouillon, and spices. Simmer over medium heat 20-30 minutes.

Italian Owl spoonrest

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