The Cook In The Family: soups

Showing posts with label soups. Show all posts

Showing posts with label soups. Show all posts

Wednesday, March 28, 2012

Chicken and Matzo Ball Soup

Matzo balls can be made 2 days ahead and cooled uncovered in broth, then chilled, covered. Reheat over medium heat.

Ingredients for matzo balls:
1 small onion, peeled and finely grated
4 large eggs, lightly beaten
3 T melted chicken fat or vegetable oil
1/4 cup water
1 T finely chopped dill
1 teaspoon salt
1/4 teaspoon black pepper
1 cup matzo meal

* * * * * *

Ingredients for the soup:
2 quarts homemade chicken soup
2 T chopped celery leaves
1 T finely chopped fresh dill

Preparing the matzo balls:
Stir together all ingredients until well blended and chill, covered at least 1 hour.
Bring an 8-quart pot of salted water to a simmer. With wet hands, roll matzo mixture into 8 balls and simmer, covered, until cooked through, about 35 minutes -- The matzo balls expand.

Meanwhile, heat the chicken soup until simmering in a wide 5-quart pot and transfer matzo balls with a slotted spoon to soup. Gently simmer with celery leaves and dill for 5 to 10 minutes, then serve.

Monday, March 12, 2012

Cumin-Spiced Roasted Tomato Soup

Ingredients:
5 cups cherry tomatoes, cut in half
2 yellow peppers, seeded and roughly chopped
2 T olive oil
1 T coriander seeds, crushed
1 T cumin seeds
a pinch of salt and freshly ground pepper
a drizzle of olive oil
1 cup vegetable broth
chopped fresh cilantro, for garnish

Preparing the soup:
Preheat the oven to 325 degrees F.

Place the tomatoes and peppers onto a baking sheet and sprinkle with the coriander seeds, cumin seeds, salt and pepper, and drizzle with olive oil. Bake until the tomatoes are very soft and the peppers are starting to caramelize, about 45 minutes. Scrape into a medium saucepan, using a rubber spatula to remove all the juices, and then add the vegetable broth. Puree with an immersion blender, and then taste for seasoning, adding salt and pepper if needed. Ladle the warm soup into bowls and garnish with a sprinkling of cilantro. Serve warm or cold.

Serves 6

Friday, January 13, 2012

Labor-Intensive But Worth It Minestrone

Serve with a good artisanal bread.

Ingredients:
8 cups of stock
4 roasted tomatoes, chopped
2 T extra virgin olive oil, plus some for drizzling
1 1/8-inch-thick slice prosciutto, about 1/4 pound, optional
1 onion, chopped
2 to 3 ribs celery, finely chopped
2 carrots, peeled and finely chopped
4 cloves roasted garlic (from roasted tomato recipe), recipe follows
1 red chile pepper (Fresno or Holland), finely chopped or thinly sliced
salt and freshly ground black pepper
1 pound small potatoes, chopped or 1 cup small pasta
1 (15-ounce) can cannellini beans, drained
1 (15 to 15.5-ounce) can garbanzo beans, drained
5 ounces fresh, thin green beans, cut into thirds
1 small head escarole or small bundle chard, shredded
lemon zest
parmesan cheese, shredded, for topping

Preparing the minestrone:
Set aside or prepare the stock and roasted tomatoes.

Heat a large pot or Dutch oven over medium to medium-high heat, add extra virgin olive oil, a couple of turns of the pan. Add the prosciutto and stir a couple of minutes. Add the chopped onions, celery, carrots, garlic, and chile pepper, season with salt, and pepper. If using potatoes, add them here. If you are using pasta, heat a second medium pot of water to a boil for the pasta and cook according to package directions for al dente. Cool the pasta and drizzle with a touch of extra virgin olive oil. Cover and store separately from the soup. Cover the pan and sweat the vegetables 10 minutes, stirring occasionally.

Add the cannellini beans, garbanzo beans, prepared stock and prepared tomatoes. Bring the soup to a boil and add the green beans. Bring the soup back to bubbling, then turn off the heat and cool the soup before refrigerating.

To reheat the soup: Place the soup over medium-high heat. Crisp the bread in a warm oven. When the soup comes to a boil, stir in the cooked pasta, escarole, and a little lemon zest. Turn off the heat when pasta is warmed through. Serve the soup in shallow bowls and top with cheese, a drizzle of extra virgin olive oil, and crusty bread.

Serves 4

Roasted Tomatoes For Minestrone

Ingredients:
24 ripe organic vine tomatoes or large plum tomatoes
several cloves garlic, crushed
extra virgin olive oil, for liberal drizzling

Preparing the tomatoes:
Heat the oven to 500 degrees F.

Arrange the tomatoes on a baking sheet or baking sheets in a single layer. Scatter the garlic among the tomatoes, dress with extra virgin olive oil to coat and season with salt and pepper. Roast the tomatoes until they burst and skins split and begin to char, about 30 minutes. Cool the tomatoes until cool enough to handle and peel. Place the tomatoes in a bowl.

Stock For Minestrone

Ingredients:
1 large rind trimmed from a hunk of parmesan cheese
herb bundle of several sprigs each fresh thyme, parsley and rosemary, tied
1 onion, peeled and quartered
2 ribs celery, sliced on angle
2 carrots, sliced on angle
peeled rind of 1 lemon
2 fresh bay leaves
4 cups chicken stock
12 cups (3 quarts) water

Preparing the stock:
Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.

Wednesday, January 11, 2012

Tuscan Bean and Garlic Soup

Ingredients:
2 T butter
1 T extra virgin olive oil
2 shallots, chopped
1 sage leaf
2 (15-ounce) cans cannellini beans, drained and rinsed
4 cups low sodium chicken broth
4 cloves garlic, cut in 1/2
1/2 cup cream
1/2 teaspoon freshly ground black pepper
6 slices ciabatta bread
extra virgin olive oil, for drizzling

Variation: Add roasted pork tenderloin slices to the finished soup

Preparing the soup:
Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Ladle 1/3 to 1/2 of the soup into a blender and puree until smooth, being careful to hold the top of the blender tightly (hot liquids expand when they are blended). Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper. Keep warm, covered, over very low heat.

Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.

Serves 4 to 6

Monday, January 9, 2012

Chicken Meatball Soup

Ingredients for the chicken stock:
2 T vegetable oil
bones from 1 whole chicken
2 large carrots, peeled and roughly chopped
2 stalks celery, chopped
2 medium onions, chopped
1 leek, chopped
1 clove garlic, halved
1/2 cup fresh dill
1/4 cup fresh parsley leaves
3 sprigs fresh thyme
1 sprig fresh rosemary
1 T peppercorns
24 cups water
salt and freshly ground pepper

* * * * * *

Ingredients for chicken meatballs:
1/2 cup breadcrumbs
1/4 cup milk
1 pound ground chicken, or 4 chicken breasts, cut into small pieces
1 red onion, roughly chopped
2 cloves garlic, roughly chopped
1/4 cup chopped fresh dill
1 T olive oil
2 teaspoons salt
1/2 teaspoon chile flakes
freshly ground pepper

* * * * *

Ingredients for the soup:
2 carrots, finely chopped
2 stalks celery, finely chopped
1 leek, finely chopped
vegetable oil
salt and freshly ground pepper
4 cups watercress
4 blackened chicken wings, for garnish (from Blackened Chicken Salad recipe)
1/4 cup chopped fresh dill, for garnish

Preparing the chicken stock:
In a large stockpot, heat the vegetable oil over medium-high heat. Add the chicken bones, stir to coat and cook for 5 minutes to brown. Add the vegetables to the stockpot along with the herbs and peppercorns. Stir to mix, add the water and bring to a simmer. Reduce the heat to medium and let simmer for 4 to 6 hours. The stock will have reduced by half. Strain and skim the fat. Adjust the seasoning with salt and pepper. Reserve.

* * * * *

Preparing the chicken meatballs:
Soak the breadcrumbs in the milk. In a food processor, combine the ground chicken, or chicken breasts if using, the red onion and garlic. Blend for 2 minutes. Add the dill, olive oil, salt, chile flakes and breadcrumb mixture. Spinkle with freshly ground pepper.

Using 1 teaspoon of the ground chicken mixture, form small meatballs. Reserve on a baking sheet lined with parchment paper, cover with plastic wrap and keep in the refrigerator until ready to cook in the soup.

* * * * *

Preparing the soup:
In a medium stockpot, cook the vegetables in oil for about 2 minutes. Season with salt and pepper. Add 8 cups stock and the chicken meatballs. Let simmer until the meatballs are cooked, about 15 minutes. When ready to serve, divide the watercress in the bowls and add a ladle of chicken soup. Garnish with the blackened chicken wings and fresh dill.

Serves 6 to 8

Minestrone With Pesto

Ingredients for the soup:
1 1/2 cups borlotti or pinto beans
1 1/2 cups cannelloni (or white) beans
1 medium red onion, cut into medium dice
2 medium zucchini, cut into 1/2-inch moons, 1/2-inch thick
4 plum canned plum tomatoes, cut into 1/2-inch dice
4 stalks celery, cut into 1/2-inch slices
2 potatoes, peeled and cut into 1/2-inch dice
2 leeks, cleaned and cut into 1/2-inch moons
salt and freshly ground black pepper to taste
4 T extra virgin olive oil
6 ounces small shells pasta
1/2 cup pesto

* * * * * *

Ingredients for the pesto:
3 T pine nuts
2 cups fresh basil leaves, preferably "picolo fino"
1 clove garlic
1 pinch of sea salt
5 ounces extra virgin olive oil

Preparing the pesto:
In a large stone mortar, place the pine nuts, basil, garlic, and salt, and grind with a pestle until paste. Drizzle in the olive oil, beating with a wooden spoon. This can also be done in a food processor. Store in jars, topped with extra virgin olive oil, for up to 1 week.

* * * * * *

Preparing the minestrone:
Soak the borlotti and cannelloni beans separately overnight and drain.

In a large soup pot, place both kinds of beans, the onion, zucchini, tomatoes, celery, potatoes, leeks, and olive oil, and cover by 1-inch with cool water. Cover the pot and bring to a boil. Lower the heat and simmer until the beans are tender about 1 hour to 1 hour and 30 minutes. Add the pasta, and turn the heat to high. Cook the pasta at a boil until al dente. Divide the soup among 4 bowls and top each bowl of minestrone with a dollop of pesto floating on top.

Serves 4

Minestrone, Another Way

Ingredients:
1 pound borlotti beans
3 T extra virgin olive oil, plus 1/2 cup divided, plus more for garnish
1/2 pound pancetta, finely chopped
2 medium onion, finely chopped
4 stalks celery, finely chopped
4 carrots, finely chopped
4 parsnips, finely chopped
3 T chopped fresh thyme leaves
3 T chopped fresh rosemary leaves
6 fresh sage leaves, chopped
2 bay leaves
2 (28-ounce) cans whole, peeled tomatoes, drained and hand crushed
6 quarts chicken stock
3 cups fresh white bread crumbs
1 cup grated parmesan
kosher salt and freshly ground black pepper

Preparing the beans:
Put the beans in a large pot and cover them with water by 2 inches. Bring to a boil and cook the beans for 2 minutes. Remove from heat, cover, and let sit for 1 hour. (Or cover the beans with cold water and let them soak overnight.)

* * * * * *

Preparing the soup:
In a large soup pot over medium-high heat, add 3 tablespoons olive oil. When the oil is hot add the pancetta, onion, celery, carrots, and parsnips and cook until the vegetables are soft, about 5 minutes. Add 2 tablespoons thyme, 2 tablespoons rosemary, the sage, and bay leaves. Drain the beans and add them to the pot along with the tomatoes and 1/4 cup olive oil. Pour in the chicken stock and bring to a boil. Lower the heat and simmer for 1 to 1 1/2 hours, adding water if you need more liquid. The soup should be thick: to thicken the soup, break up some of the beans with the back of a spoon. Remove the bay leaves and discard before serving.

* * * * * *

Preparing the bread crumbs:
Heat the oven to 350 degrees F. Mix the bread crumbs, remaining thyme and rosemary, and cheese on a baking sheet. Season with salt and pepper and drizzle over about 1/4 cup olive oil; combine well. Bake until the crumbs are golden brown and crisp, 20 to 25 minutes.

* * * * * *

Plating the soup:

Ladle the soup into small glasses, cups or mugs. Drizzle on a little olive oil, top with the crispy crumbs, and serve.

Serves 10 to 20

Minestrone

Ingredients:
2 T extra virgin olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained, rinsed
2 (14-ounce) cans low-sodium beef broth
1 ounce piece parmesan cheese rind
2 T chopped fresh Italian parsley leaves
salt and pepper

Preparing the soup:
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.

Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)

Serves 4 to 6

Ribolita

Ingredients:
3 (12-ounce) jars of cannellini beans
1/2 cup extra virgin olive oil, divided
1/2 pound smoked ham hock or 1/2 pound chunk prosciutto
3 cloves garlic, chopped, plus 1 whole clove
6 cups water, divided
1 sprig fresh thyme
1 sprig fresh rosemary
1 leek, white and light green only, minced and rinsed
1 yellow onion, minced
1 carrot, small diced
1 celery stalk, small diced
2 bay leaves
1 pound Tuscan black cabbage, chopped
1/2 pound napa cabbage, chopped
3/4 cup tomato puree
6 slices Italian bread, sliced 1/2-inch thick
freshly grated parmesan

Preparing the soup:
Preheat oven to 375 degrees F.

Drain beans in a colander and gently rinse under cold water.

With 3 tablespoons of the oil saute the ham hocks, when brown turn over and add 1 clove chopped garlic. Add 3 cups cold water and beans, bring to a boil and simmer for 30 minutes. Add thyme and rosemary sprigs.

In a soup pot add 1/4 cup oil, and remaining chopped garlic. Cook until light brown and add leek, onion, carrot, celery, and bay leaf. Saute for 8 minutes over medium heat until slightly soft. Add the cabbages and saute for 5 minutes. Add remaining 3 cups water and the tomato puree. Cook for 20 minutes. Add to beans and continue to cook for 20 more minutes. Remove ham hock. When cool, chop the meat and add back to the soup discarding the hock bones.

Place bread in oven until lightly browned. Remove from oven and rub with a clove of garlic. Brush with remaining olive oil.

When ready to eat bring the soup back to a simmer and add bread. Stir until well broken up. Serve with a healthy drizzle of olive oil and fresh grated parmesan

Serves 6

Tuscan Vegetable Soup

Ingredients:
1 (15-ounce) can low-sodium canellini beans, drained and rinsed
1 tablespoon olive oil
1/2 large onion, diced (about 1 cup)
2 carrots, diced (about 1/2 cup)
2 stalks celery, diced, (about 1/2 cup)
1 small zucchini, diced (about 1 1/2 cups)
1 clove garlic, minced
1 T chopped fresh thyme leaves (or 1 teaspoon dried)
2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
32 ounces low sodium chicken or vegetable broth
1 (14.5-ounce) can no salt added diced tomatoes
2 cups chopped baby spinach leaves
1/3 cup freshly grated parmesan

Optional: rind from a piece of parmesan

Preparing the soup:
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.

Serve topped with parmesan, if desired.

Serves 6

Wednesday, December 21, 2011

Minestrone

Ingredients:
2 T extra virgin olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 cloves garlic, crushed
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled and cubed
kosher salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes in juice
2 fresh rosemary sprigs
1 (15-ounce) can cannellini beans, drained and rinsed, divided
2 (14-ounce) cans low-sodium beef broth, divided
1 (1-ounce) parmesan rind
1/4 cup chopped fresh flatleaf parsley

Preparing the minestrone:
In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.

In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and the parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste.

Serves 4 to 6

Monday, October 24, 2011

Julia's Potato & Leek Soup

Ingredients:
4 cups sliced leeks, the white part and a bit of the tender green
4 cups diced baking potatoes
6 to 7 cups water or chicken stock
1 1/2 to 2 teaspoons salt, or to taste
1/2 cup or more sour cream, heavy cream, or créme fraîche, optional

Preparing the soup:
Bring the leeks, potatoes, and water to a boil in the saucepan. Salt lightly, cover partially, and simmer 20 to 30 minutes, or until the vegetables are tender. Add the cream, taste, and correct seasoning.

Serves 6 to 8

Sunday, October 16, 2011

TF's Roasted Tomato Soup

Ingredients:
2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
vine cherry tomatoes for garnish, optional
1/2 cup extra virgin olive oil
salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 T butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional

Preparing the soup:
Preheat oven to 450 degrees F.

Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

Serves 4 to 6

Grilled Cheese Sandwiches and Tomato Soup

Ingredients for the tomato soup:
1 (28-ounce) can crushed tomatoes
2 T extra virgin basil olive oil
3 T finely diced shallots
2 garlic cloves, finely diced
2 T finely chopped thyme leaves
2 T finely chopped basil leaves
3 strips thick sliced apple wood smoked bacon, fried and diced
3 ounce tomato paste
1/2 cup heavy cream
1 cup chicken broth
salt
sugar, to taste
1 T chiffonnade basil, for garnish

* * * * * * *

Ingredients for the sandwich:
1 stick unsalted butter, softened
1 T grated parmigiano-reggiano
1 T Dijon mustard, plus 4 T
8 slices Shephard's bread
8 ounces white Cheddar cheese, shredded
1 heirloom tomato, sliced into 3 (1/8-inch) slices
8 strips thick sliced apple wood smoked bacon, fried

Preparing the soup:
Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil.

Serves 4

* * * * * *

Preparing the sandwiches:
Combine butter, parmigiano-reggiano, and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on 2 slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat. Cook until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted.

Serves 4

Sunday, October 2, 2011

Tomato Soup

Ingredients:
2 T olive oil
2 cloves garlic, minced
1 medium onion, chopped
2 T brown sugar
12 large tomatoes, chopped
4 sprigs fresh thyme
1 piece parmesan rind, optional
1/4 cup 35-percent cream
2 T butter
salt and pepper
grated parmesan, for serving
chopped fresh chives, for serving

Preparing the soup:
Heat the oil in a large saucepan over medium heat. Add the garlic and onions and cook until the onions are translucent, about 5 minutes. Add the brown sugar and tomatoes and cook for 5 minutes more. Add 1/2 cup water, the thyme and parmesan rind, if using. Cook for about 25 minutes.

Discard the thyme sprigs and Parmesan rind. Puree the soup in a food processor or with an immersion blender until smooth. Strain through a fine sieve set over cleaned saucepan. Stir in the cream and butter. Season with salt and pepper.

Ladle the soup into bowls and sprinkle with parmesan and chives.

Serves 4 to 6

Monday, September 26, 2011

Butternut Squash Soup with Cheese Crostini

Ingredients for the soup:
2 T butter, at room temperature
2 T extra virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped into 1/2-inch pieces
3 cloves garlic, minced
3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
6 cups low-sodium chicken stock
1/4 cup chopped fresh sage leaves
kosher salt and freshly ground black pepper

* * * * * * *

Ingredients for the crostini:
1/2 baguette, sliced diagonally into 1/2-inch thick slices
extra virgin olive oil, for drizzling
2 T chopped fresh sage leaves
1 cup (2 ounces) grated fontina cheese
kosher salt

Preparing the soup:
In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.

For the crostini:
Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.

Ladle the soup into bowls and garnish with the cheese crostini.

Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.

Serves 4 to 6

Thursday, September 8, 2011

Butternut Squash Soup With Parmesan Croutons

Ingredients for the soup:
extra virgin olive oil
16 fresh sage leaves
2 red onions, peeled and chopped
2 sticks celery, trimmed and chopped
2 carrots, peeled and chopped
4 cloves garlic, peeled and chopped
2 sprigs fresh rosemary, leaves picked
1/2 fresh red chile, to taste, seeded and finely chopped
sea salt and freshly ground black pepper
4 1/4 pounds butternut squash, onion squash, or musque de Provence, halved, deseeded and cut into chunks
2 quarts good quality chicken or vegetable stock
extra virgin olive oil

* * * * * *

Ingredients for the croutons:
extra virgin olive oil
16 slices ciabatta bread
grated parmesan

Preparing the soup and crouton:
Put a very large saucepan on a medium heat and pour in a couple of glugs of olive oil.

Add the sage leaves and fry for around 30 seconds or until dark green and crisp. Quickly remove them with a slotted spoon to a bowl lined with paper towels - you'll use these for sprinkling over at the end. In the pan you'll be left with a beautifully flavored oil, so put it back on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, chile and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the squash and the stock to the pan, bring to the boil and simmer for around 30 minutes.

While the soup is cooking, make your croutons. Drizzle a little olive oil over the ciabatta slices, and press some grated Parmesan onto each side. Place in a non-stick pan without any oil and fry until golden on both sides.

When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender and pulse until you have a smooth puree, but you can leave it slightly chunky if you prefer. Most importantly, remember to taste and season it until it's perfect. Divide the soup between your bowls, placing 2 croutons on top of each. Sprinkle with a few of your crispy sage leaves and drizzle with a swirl of good quality extra virgin olive oil.

Serves 8

Saturday, August 13, 2011

White Bean and Swiss Chard Soup With Sausage or Pork Slices

Serve this soup with corn bread on the side.

Ingredients:
1 (1.22-pound) package lean hot Italian turkey sausage, casings removed, OR, thick-slices of roast pork tenderloin
1 cup chopped onion
1 carrot, diced
2 cloves garlic, minced
6 cups low-sodium chicken broth
4 cups chopped Swiss chard, stems removed
2 (15 1/2-ounce) cans great Northern beans, drained and rinsed
salt and freshly cracked black pepper

Preparing the soup:
In a large Dutch oven, cook the sausage, onions, carrots and garlic over medium-high heat until the sausage is browned and crumbly, about 6 minutes. Drain, if necessary. Stir in the broth, Swiss chard, and beans. Add salt and pepper, to taste. Bring to a boil; cover, reduce heat, and simmer until Swiss chard is tender, about 20 minutes.

Serves 10

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