Monday, January 25, 2016

September Soups

 Tomato Soup Florentine

¼ cup olive oil
½ onion, finely sliced
4 medium tomatoes, peeled and chopped
1 garlic clove, minced
1 celery stalk, thinly sliced
1 carrot, thinly sliced
1 Tbsp fresh basil
1 bay leaf
½ tsp thyme
1 bouillon cube
3 cups water or chicken stock
1 package frozen or 1 bunch fresh spinach
Salt and pepper to taste
Parmesan or Romano cheese, grated

Heat the oil and add the onions and tomatoes. Saute vegetables 3-4 minutes. Add the garlic cloves, celery, carrots, and herbs. Stir well and saute another 2 min. Add the bouillon cubes and water/stock and bring to a boil. Cover the pot and simmer for 1 hour. Remove the bay leaf. Add the spinach, salt and pepper and cook another 10 min. Stir well. Turn off the heat, and let the soup stand covered 5 min. Serve hot topped with grated cheese.

Creamed Tomato Broccoli

½ lb broccoli
2 garlic cloves
3 cups water
3 parsley sprigs
2 strips lean bacon or one anchovy
3 Tbsp olive oil
3 oz tomato paste (1/2 6-oz can)
Salt and pepper to taste

Wash the broccoli and peel the stem. Chop the broccoli. Separately chop the parsley, garlic, and bacon. Pour the olive oil in a soup pot, add the broccoli, garlic, parsley, and bacon and saute a min or two. Add the tomato paste and water. Stir well and cover for 5 min. Add the remaining water and cook over med for 30 min. Add salt and pepper. Before serving blend the soup. Garnish with cheese right before serving.

Russian Cream of String Bean Soup

 ¼ lb haricot verts fresh or frozen
1 leek, sliced
2 potatoes, peeled and sliced
1 ½ Tbsp butter
3 cups water
1 cup of milk, soy milk, or coconut milk
Salt and pepper to taste
Finely chopped fresh chives or dill

Top and tail the green beans. Prepare the leeks and potatoes. In a large pot, melt the butter and saute the vegetables for 1 min. Stir often. Add the water and bring to a boil. Lower the heat to low-medium, cover the pot, and cook the soup slowly for 40 min. When the vegetables are cooked and tender, pass the soup through a sieve or blend it in a blender. Return the soup to the pot and add the milk and seasonings. Stir the soup well and bring it again to a light boil. Turn off the heat and let the soup stand for 10 minutes. Serve the soup hot, and garnish it with small cut string beans that have been cooked separately. Some finely chopped chives or dill may be sprinkled on top.

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