Archive for Soups

Puréed Winter Squash Soup With Ginger

Puréed Winter Squash Soup With Ginger

One of the most comforting dishes you can make with winter squash is a puréed soup. I use rice to thicken this one, but you could also use a potato, or not add additional starch at all, as the squash itself has a lot of body. To enhance the flavor, this one calls for ginger, with a little lime juice and a swirl of yogurt added before serving.

1 tablespoon canola or rice bran oil

1 medium onion, chopped

1 carrot, diced

2 pounds peeled winter squash, like butternut or kabocha

2 garlic cloves, minced

1 tablespoon minced ginger

6 1/2 cups water, chicken stock or vegetable stock

1/3 cup rice

Salt and freshly ground pepper

1/2 teaspoon ginger juice (made by grating a teaspoon of fresh ginger, wrapping in cheesecloth and squeezing the cheesecloth)

Pinch of freshly grated nutmeg

1/2 lime

4 to 6 tablespoons plain yogurt

1. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute.

2. Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender.

3. Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock.

4. Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg.

Yield: 4 to 6 servings

Advance preparation: The soup will hold for several hours, in or out of the refrigerator. Proceed with Step 4 just before serving.

Nutritional information per serving (4 servings): 192 calories; 4 grams fat; 0 grams saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 1 milligram cholesterol; 38 grams carbohydrates; 5 grams dietary fiber; 44 milligrams sodium (does not include salt to taste); 5 grams protein

Nutritional information per serving (6 servings): 131 calories; 3 grams fat; 0 grams saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 1 milligram cholesterol; 26 grams carbohydrates; 3 grams dietary fiber; 33 milligrams sodium (does not include salt to taste); 3 grams protein


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Cold Ginger Peach Soup

1 1/2 pounds ripe peaches
2 tablespoons plus 1 teaspoon fresh lemon juice
1 1/2 cups buttermilk
2/3 cup apple juice
1/2 teaspoon peeled, freshly grated ginger
1 teaspoon honey
Scant 1 teaspoon kosher salt

Peel and pit the peaches, rubbing them with 2 tablespoons of the lemon juice to prevent discoloration as you work. Place peaches in a food processor and process until smooth.

Scrape peach puree into a medium bowl. Stir in remaining ingredients. Refrigerate until cold. Serve garnished as with a few peach slices on top. Serves four.

NY Times: Ginger Peach Soup

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Winter Lentil Soup

1 tablespoon olive oil
4 leeks (white and light green parts), cut into 1/4-inch-thick half-moons
1 28-ounce can whole tomatoes, drained
2 sweet potatoes, peeled and cut into 1/2-inch pieces
1 bunch kale, thick stems removed and leaves cut into 1/2-inch-wide strips
1/2 cup brown lentils
1 tablespoon fresh thyme
Kosher salt and black pepper
1/4 cup grated Parmesan (1 ounce; optional)

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.
Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Simmer until the lentils are tender, 25 to 30 minutes.
Spoon into bowls and top with the Parmesan, if using.

Per Serving
Calories 226Calories From Fat 21%
Fat 4g
Sat Fat 1g
Cholesterol 3mg
Sodium 799mg
Protein 12g
Carbohydrate 38g
Fiber 7g

Real Simple

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Nami-Nami’s Heartwarming Sauerkraut Soup

I found this in Nami-Nami’s lovely Estonian cooking blog. I haven’t yet tried it, but I think it sounds wonderful and it will go on the stove when the first cold day arrives.

Meatless sauerkraut soup (Lihata hapukapsasupp)

3 litres of water (3 quarts + 3/4 cup)
1 kg fresh sauerkraut* (2.2 pounds)
100-200 grams vegetable oil, lard or butter (1/2 cup)
1-2 large onions
3-4 carrots
1 Tbsp concentrated tomato paste
1-2 chopped floury potatoes
2-3 bay leaves
black pepper
sour cream (for garnish)

Drain the extra liquid from the sauerkraut, put aside (you may need this to make the soup more sour later on). Rinse lightly under cold water.

Heat the oil in a large saucepan. Add the cabbage and pour over enough boiling water to cover by a few centimetres. Bring to the boil, add 2 chopped carrots, diced onion, tomato paste, chopped potatoes and bay leaves. Simmer for 1-1.5 hours, until the cabbage is tender.

Add the rest of the boiling water in batches during simmering. Season with salt. Taste the soup – if it is too sharp and sour, add some sugar. If you think it’s not sour enough, add some of the preserved draining liquid. Being a sauerkraut soup, it’s supposed to be sour, of course. But you’re not aiming for gut-scratching sharp and sour that gives you tummy troubles later.

Add 1-2 finely grated carrots for some crunch and colour, and garnish with a dollop of sour cream. Serve with rye bread.

*Sauerkraut is available either “fresh” or canned. The latter has been partially cooked already, so needs less simmering time. It also tends to be less sour.


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MINESTRA DEL SEDANO (Italian Celery Soup)

Great as a first course or for lunch along with a salad or sandwich. During cooking, you can use a small pasta (such as orzo, couscous or pastina) instead of rice. Or, you could throw in well-washed quinoa, or cooked beans or pasta just before the end of cooking.

2 tablespoons olive oil
1 onion, finely chopped
3-4 bacon slices, diced
2 tablespoons tomato paste
2 bunches celery, cut in 1/2″ slices
1 qt. hot stock or broth
salt & pepper
1/2 cup uncooked long-grain white rice
1/4 cup grated Parmesan cheese

Heat oil in large saucepan. Add onion and bacon; saute until onion begins to brown. Stir in tomato paste and celery. Cook 5 minutes, stir occasionally. Gradually stir in stock or broth. Cover and simmer 20 minutes. Season with salt and pepper.

Stir rice into soup. Simmer 15 minutes or until rice is tender. If you are using pasta instead of rice, reduce cooking time to 10 minutes. Pour into tureen or serve in individual bowls; sprinkle cheese over the top.

The Joy of Soup

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Organic Panificio Cafe’s sweet corn and parsnip soup

This recipe marries sweet summer corn with delicately sweet parsnips, fresh garlic and herbs for a wonderfully easy soup that has a creamy texture and rich flavor, despite being fairly low in calories. Serve it simply, with a dollop of buttery mascarpone and fresh chopped parsley.

2 1/2 tablespoons butter
1 cup diced onion
1 stalk celery, chopped
5 cloves garlic, smashed
3 sprigs parsley, plus chopped parsley for garnish, divided
4 sprigs thyme
1/2 bay leaf
3 cups (1 pound) fresh, sweet yellow corn kernels (from 5 to 6 ears)
1/3 pound peeled and trimmed parsnips, coarsely chopped
2 1/2 teaspoons sea salt, plus more to taste
1/2 teaspoon cracked white pepper, plus more to taste
6 to 7 cups milk, more as desired
Raw sugar, to taste if desired
Mascarpone, for garnish

1. In a 4-quart, heavy-bottom soup pot, melt the butter over medium heat. Saute the onions, celery and garlic along with the parsley sprigs, thyme and bay leaf until the onions are soft, about 5 minutes, stirring frequently.

2. Stir in the corn, parsnips, 2 1/2 teaspoons salt and 1/2 teaspoon pepper and continue to saute until the parsnips are tender, 20 minutes, stirring frequently.

3. Stir in the milk and bring the mixture to a simmer. Simmer for 30 minutes.

4. Purée the soup using an immersion blender, or in stages using a standing blender, then strain.

5. Adjust the seasoning to taste and sweeten if desired with raw sugar. This makes about 7 cups soup.

6. Serve warm, with a small dollop of mascarpone and a sprinkling of chopped parsley.

The Los Angeles Times

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This is a Tunisian chickpea soup, traditionally served for breakfast. It can also be served by placing portions of bread crumbs in each soup bowl, ladling the soup over the bread, and pouring equal portions of lemon juice and olive oil over the soup.

A richer lablabi soup can be made by frying the garlic, some chopped red onion, a chopped carrot, and some chopped celery in olive oil, and adding this to the cooked chick peas. Additionally, the chick peas can be cooked in chicken or beef stock.

Serve with additional harissa on the side. Boiled eggs (hard or soft), capers, lemon and olives are traditional options for toppings; avocado is not traditional, but makes a nice addition.

* 2 cups dried garbanzo beans or 2 cups canned chickpeas
* 4 -6 garlic cloves, minced
* 1 tablespoon harissa
* 1 tablespoon cumin
* salt, to taste
* 1 lemon, juice of
* 6 tablespoons olive oil
* 3 slices of day-old bread (preferably French), broken into small pieces
* Boiled eggs (hard or soft), capers, lemon, olives, avocado (optional)

1. Wash chickpeas and soak overnight (if using dried).
2. If desired, rinse them again. In a large soup pot, cover chickpeas with water, bring to a boil, and cook until tender (ten to twenty minutes). ? Or start with two pounds of canned chick peas, drained and rinsed, and heated in four cups of water.
3. Add garlic, harissa sauce, ground cumin, and salt. Simmer for ten minutes. Immediately before serving: add lemon juice, olive oil, and bread crumbs. Serve hot with desired toppings.

Food: Lablabi

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