Monday, April 18, 2016

April Soups

This month April soups is a work in progress. Stay tuned for picture updates.

Garlic Royale

4 cups water
2 bouillon cubes
5 garlic cloves
½ cup white wine
1 bouquet garni (thyme, bay leaf, parsley tied together)
Salt and pepper to taste
Dash Tabasco
1 egg yolk, beaten
¼ cup heavy cream or coconut milk

Bring the water to a boil. Add the garlic, bouillon cubes, wine, and bouquet garni. Cover the pot and cook slowly for 1 hour. Add water if necessary. Strain the consommé through a thin colander and discard all the solids. Place the consommé back into the pot and season with salt, pepper, and Tabasco. Bring to a boil and let the soup simmer for 10 minutes. Just before serving, beat the egg yolks and heavy cream. Pour into the consommé and stir well. (The version I made without eggs or milk and added fresh spring peas for a more Chinese-type soup.)

Fava Bean Soup

1 onion, chopped finely
2 Tbsp olive oil
16-oz can of fava beans or dried beans soaked overnight and rinsed twice
1 carrot, diced
1 medium potato, peeled and diced
3 cups water
1 small branch thyme or ½ tsp dried
1 ham bone
1 Tbsp sherry
Salt and cayenne pepper to taste

Place the onion in the soup pot and saute in olive oil for 2 minutes. Stir frequently. Add the fava beans (without the liquid), carrot, and potato. Stir well and add to the water. Over medium heat, bring the water to a boil. When the water is boiling, add the peas, thyme, ham bone, and cover the pot. Cook over medium-low for 30 minutes. Add the sherry, salt, and cayenne pepper. Stir well, cover the pot, and simmer for another 15 minutes. Remove the ham bone and thyme branch. Add croutons as a garnish.

Tomato Garlic Spinach Soup

5 large cloves of garlic, well minced
¼ cup olive oil
3 ½ cups stock of choice or use bouillon cubes
15-oz can of tomato sauce
1 can of tomato paste
4 slices of French bread
1 bay leaf
Salt and pepper to taste
1 bunch of fresh spinach, chopped
Pinch of cayenne

Saute the garlic in olive oil over low heat without allowing to brown, stirring continuously. Add half of the stock, and tomato sauce. Stir well. Blend the soup in the blender until smooth. Return it to the pot and add the remaining stock, French bread, bay leaf, salt and pepper. Bring to a boil, stirring continuously. Then reduce the heat and cook for 15 minutes. Simmer slowly another 15 minutes. Add cayenne and remove the bay leaf. Pour the mixture into the soup, stirring constantly. Simmer another 5 minutes. Serve hot.

Black Bean Mexican

5 Tbsp olive oil
½ yellow onion, chopped
2 garlic cloves, minced
½ jalapeno pepper, chopped finely
1 tomato, peeled and chopped
1 15-oz can of black beans
1 potato, peeled and diced
3 ½ cups of water
1 bouillon cube
¼ cup fresh cilantro
1 ½ tsp cumin
1Tbsp lime juice
Salt and pepper to taste
Sour cream and cilantro as garnish

Pour the olive oil into a soup pot and saute the onion for 2 minutes. Add garlic, jalapeno pepper, and tomatoes, and continue sautéing for another 2 minutes over medium heat, until it turns into a regular sauce, stirring often. Add the beans with the juice, potatoes, water, and bouillon. Bring the soup to a boil and then reduce to medium low. Cook slowly, covered for 20 minutes. Add the cilantro, cumin, lime juice, salt, and pepper. Stir well and continue cooking for another 10 minutes, turn off the heat, and let the soup rest for 5 minutes. Serve hot and garnish each serving with a teaspoon of sour cream and chopped cilantro.

Everyday Potato Soup

4 potatoes, peeled and diced
4 cups stock of choice
1 ½ onions, sliced (or leeks)
½ cup milk, or unsweetened soy, cashew, or coconut milk
Salt and pepper to taste
2 Tbsp butter or oil of choice
2 tsp chopped parsley or chervil

Put the potatoes into a soup pot. Add the water and onions and cook over medium-low heat covered for 45 minutes. With a blender, mash the potatoes in the soup pot. (I removed part of the potatoes to keep some texture before blending). Add the milk, salt, and pepper, stir and reheat. Just before serving add the butter and parsley. Can be served hot or cold. If served cold, substitute oil instead of butter.

 French Lentil

3 Tbsp olive oil
½ onion, chopped
1 garlic clove, minced
¾ cup French green or brown lentils
6 cups water
1 celery stalk, sliced
1 small turnip, diced
1 bunch sorrel or spinach leaves
1 bay leaf
1 carrot, sliced
1 medium potato, diced
½ cup tomato sauce
Salt and pepper
¼ cup cooked rice (optional)

This lentil soup has a nice mix of vegetables that make it more interesting than just straight lentils.

Beguine Cream

This soup is named after some independent Flemish mystic women.
prior to cooking

the finished product

3 ½ cups water
1 leek
2 large potatoes, peeled and diced
2 carrots, peeled and sliced
2 slices stale bread
Salt and pepper to taste
¼ tsp nutmeg
½ cup half and half or coconut milk
1 ½ tsp butter
Chopped parsley or chervil

Bring water to a boil in a large soup pot. Add the leeks, potatoes, carrots, and bread slices. Lower the heat to medium, cover, and cook for an hour. Salt and pepper to taste. Turn off the soup and let rest 5 minutes. Then blend the soup in a blender. Return the soup to the pot. Add nutmeg, half and half or coconut milk, and butter. Stir well and bring to a light boil. Garnish with chopped parsley or chervil.

Spicy Indian

1/6 cup of olive oil
1 onion, chopped
1 garlic clove, minced
1 ¼ cups brown or green French or Italian lentils
4 cups water
1 carrot, peeled and finely sliced
1 celery stick, finely sliced
1 tsp ground coriander
1 tsp cumin
½ tsp curry powder
½ tsp paprika
3 Tbsp lemon juice
1 tsp grated lemon peel
Salt and pepper to taste

Pour the oil into a soup pot. Add the onions, garlic, and lentils. Saute gently over low heat for 3 minutes. Stir continually and watch that the vegetables don’t stick at the bottom of the pot. Pour the water into the mixture, stir, and raise the heat to medium. Bring to a boil, add the carrots and celery. Boil 20 minutes and then lower the heat to medium-low. Add the coriander, cumin, curry, paprika, lemon juice, lemon peel, salt and pepper. Stir well and cover the pot. Let the soup simmer gently for 45 minutes. Check seasoning and serve hot.


15 different beans in "Ham Beens" bean soup mix

a lot of cilantro and spring onions (next time I won't use the flower stalks because they stay fibrous after cooking)

¼ cup chickpeas, soaked overnight
¼ cup lima beans
¼ cup kidney beans
¼ cup black beans
¼ cup lentils
¼ cup split peas
¼ cup white navy beans
6 cups water
1 large onion, chopped
½ of a 16-oz can of tomatoes, chopped
¼ tsp ginger
¼ tsp turmeric
¼ tsp cumin
¼ tsp cinnamon
¼ tsp black pepper
1 ½ tsp lemon juice
1 Tbsp flour
1 bunch of fresh cilantro, chopped
4 fresh mint leaves, chopped
Salt to taste
Pinch of cayenne
Pinch of paprika

Place all the beans in a large pot, add the water, and bring it to a boil. Simmer for 1 ½ hours. Add the onions, tomatoes and juice, ginger, turmeric, cumin, cinnamon, black pepper, and lemon juice. Stir well, cover the pot, and bring the soup to a second boil. Reduce the heat to medium-low and simmer for another hour. Add the salt and more water if necessary. Place the flour in 2 Tbsp cold water and make a paste. Add a few Tbsp of the hot soup to the flour mixture, mix well, and pour into the soup. Stir vigorously and continually so the soup thickens without lumps. Add the cilantro, mint, cayenne, and paprika. Stir well and cook over low heat for 15-20 minutes. Serve hot.

Bread and Milk Soup

2 Tbsp butter
2 Tbsp flour
2 cups milk (or unsweetened soy milk)
½ onion, minced
2 slices of bread, cut into quarters
Salt and pepper to taste
1 beaten egg
¼ cup chopped parsley or chervil

Melt the butter in a pot. Add the flour and half of the milk, stirring constantly. Add the onion and the remaining milk. Bring the soup to a boil. Add the bread and seasoning. Simmer the soup for 10-15 minutes, stirring occasionally. Blend the soup thoroughly and add the egg while the soup is blending. Sprinkle the herbs on top as garnish.


2 ½ Tbsp olive oil
1 onion, minced
2 garlic cloves, minced
1 ½ tomatoes, peeled, seeded, and chopped
½ fennel bulb, finely chopped
3 parsley sprigs, finely chopped
Salt and pepper to taste
4 cups water
1 bay leaf
1 ½ potatoes, peeled and diced
4 large shrimp
4 sea scallops or mussels
¼ lb haddock, cod, halibut, monkfish, or rockfish cleaned and cut into small pieces
½ cup dry white wine
Pinch of saffron

Sauce Rouille
2 garlic cloves, peeled and crushed
1 egg yolk
1 ½ tsp lemon juice (or dry white wine)
1 ½ tsp Dijon mustard
Salt and paprika to taste
¾ cup olive oil

Heat the oil in a good sized pot. Add the onions, garlic, tomatoes, and fennel. Saute them lightly over low heat for 2-3 minutes. Add the parsley, salt, pepper, water, and bay leaf. Bring the soup up to a light boil. Simmer the soup for a few minutes, then add potatoes, scallops, shrimp, cut fish, saffron, and wine, and stir well. Cover the pot and cook the bouillabaisse on high heat 15 minutes. Then reduce and simmer for another 15 minutes. To make the rouille, combine all the ingredients except the oil in a deep bowl. Mix slowly with an electric mixer. Then add the oil a drop at a time until it thickens to the consistency of mayonnaise. Refrigerate before serving. Ladle the soup into bowls or serve the broth first and soup and fish as a second course. Serve French bread covered in Rouille sauce with the broth and extra on the side for the fish.

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