So, I've recently decided that I'm going to get motivated about cooking again, starting with soup. Here are a few yummy sounding one's I think I'll try:
1: Butter Nut Squash and Carrot Soup
(minus the yogurt, bleck)
(Makes 4 to 6 servings)
1/2 medium butternut squash, peeled chopped into 1-inch pieces
3 large carrots, peeled and chopped into 1-inch pieces
1 onion, peeled and chopped into 1-inch pieces
2 Tbsp. olive oil
salt and pepper
1 Tbsp. garam masala
1 cup of hot water or so
1/4 cup heavy cream, or to taste
1/2 cup Greek yogurt
1/2 lemon, juiced
1 tsp. cumin
2 Tbsp. chopped cilantro
Preheat your oven to 400 degrees. Place the chopped squash, carrots, and onions in a baking pan. Drizzle with olive oil, garam masala and sprinkle with salt and pepper. Roast for 15 to 20 minutes, shaking the pan a few times to keep them from sticking. Remove from the oven when tender and caramelized. (Brown spots are fine and add flavor.) Place the vegetables in a blender and add 1/2 cup hot water. Puree, adding an additional 1/2 cup water to get a smooth consistency. Add the cream and puree until blended. Taste and adjust the seasoning with salt and pepper. At this point, you can serve the soup as-is, or if you are not eating until later on, you can refrigerate it and re-heat it in a pot on the stove.
In a small bowl, combine the yogurt, lemon juice, cumin, and add salt to taste. Pour the hot soup into bowls and top each one with a spoonful of yogurt and some chopped cilantro.
2: Creamy Asparagus Soup with Mushrooms and Gruyere Croutes
A little white rice is all it takes to make this soup thick and creamy. The trick is in pureeing the soup so that the rice becomes silky smooth. We like to use a blender for the job; you may prefer a food processor.
Yield: 4
Ingredients
- 6 1/2 tablespoons olive oil
- 10 ounce shiitake mushrooms, stems removed and caps sliced thin, or 1/2 pound regular white mushrooms including the stems, sliced
- 2 1/4 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 1 large onion, chopped
- 1 quart water
- 1 quart canned low-sodium chicken broth or homemade stock
- 1/3 cup long-grain rice
- 2 pounds asparagus, tough ends snapped off and discarded, spears cut into 1-inch pieces
- 16 1/2- inch slices baguette
- 1/4 pound Gruyère, shredded
Preparation
1. In a large pot, heat 2 tablespoons of the oil over moderately high heat. Add the mushrooms, 1/4 teaspoon of the salt, and the pepper and cook, stirring occasionally, until the mushrooms are golden, about 5 minutes. Remove the mushrooms from the pot and set aside. Reduce the heat to moderately low and add another 1 1/2 tablespoons of the oil to the pot. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
2. Add the water, broth, rice, and the remaining 2 teaspoons of salt to the pot. Bring to a boil. Continue boiling for 10 minutes, stirring occasionally. Add the asparagus. Cook until the asparagus is tender, about 5 minutes.
3. In a blender or food processor, puree the soup until completely smooth. Return the soup to the pot and stir in the reserved mushrooms.
4. Meanwhile, heat the broiler. Put the bread on a baking sheet and brush both sides of the bread with the remaining 3 tablespoons of oil. Broil the bread until brown, about 2 minutes. Turn and top with the Gruyère. Broil until the cheese melts, about 2 minutes longer.
5. Reheat the soup if necessary. Serve topped with the Gruyère croûtes.
Wine Recommendation: The wines of southern Italy, long ignored by wine lovers, are now recognized as among the most interesting the country has to offer. A full-bodied wine such as a white Greco di Tufo, an earthy, honeyed delight, will be terrific here.
3: Spicy Chicken Vegetable Soup
(I'm altering this one a bit to be more like a wholesome spicy chicken and veggie soup)
1 qt Homemade Chicken Stock (you can use store bought but why?)
1 28 Oz can of crushed tomatoes
1/2 Cup diced onion and diced celery
3 Cloves of garlic
1 Cup each broccoli, cauliflower, carrot, potato
1 1/2 Cup raw kale
1/2 c Each frozen green beans and corn
2 T Cumin
1 T Smoked Paprika
1 T Chipotle chili powder (more if you dare)
3/4 lb Chicken breast meat cut small
Salt and pepper to taste
In your largest stock pot sweat the onion and celery until soft. Add garlic and cook for another minute. Poor in chicken stock and tomatoes. Add spices. Start adding veggies hardest first. Potatoes and carrots. Give them about a ten minute head start then add broccoli, cauliflower, green beans and corn. Let all of this simmer until vegetation is nearly done. Add kale and cook for another five minutes. Five minutes before dinner add chicken. Be careful not to over cook it.
I like to serve this with a dollop of sour cream and saltines. It is also very nice with a squeeze of lemon. I am not above adding a couple of shots of hot sauce at the table either. The sky is the limit with this soup.
4: Creole Onion Soup
(Probably going to use the usual Gruyer, parm, and perhaps a sharp cheddar, not sure yet_
- 1/2 cup vegetable oil
- 1/2 cup flour
- 8 cups thinly sliced onions
- 1 1/2 tsp. salt
- 4 bay leaves
- 1/2 tsp. cayenne pepper
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 2 tbsp. chopped garlic
- 2 qts. chicken broth
- 2 cups cubed French bread, lightly toasted
- 2 tbsp. olive oil
- 1 tbsp. Rustic Rub (see Rustic Rub recipe)
- 1/2 cup grated white medium-sharp cheddar
- 1/2 cup yellow medium-sharp cheddar 1/2 fresh grated parmesan cheese
Method In a large saucepan over medium heat, combine the vegetable oil and flour. Stirring slowly and constantly for about 10 minutes, make a blond roux, the color of sandpaper. Add the onions, salt, bay leaves, cayenne, thyme, oregano, and basil. Stirring often, cook for about 10 minutes, or until the onions are golden. Add the garlic and cook for 2 minutes, stirring constantly. Add the broth and stir to blend well into the roux mixture. Reduce heat to medium-low and cook, uncovered, stirring occasionally, about 1 hour. Remove bay leaves. In a bowl, toss the bread cubes with the olive oil and the Rub. When ready to serve, add the cheeses to the soup, about 1/2 cup at a time, stirring until completely melted. Serve in soup cups or bowls and top with the croutons.
5: Creamy Potato Soup
Ingredients
• 2 cups thinly sliced onions or leeks
• 1 Tbsp. olive oil
• 2 cups milk
• 3 Tbsp. all-purpose flour
• 1 lb. Yukon Gold potatoes, peeled and sliced
• 4 cups reduced-sodium chicken broth
• 8 oz. Swiss-style cheese such as Gruyére or baby Swiss, shredded
• Snipped fresh herbs
• 2 oz. baby Swiss cheese, thinly sliced (optional)
Directions
1. In 4-quart Dutch oven cook onions in hot oil over medium heat for 5 to 10 minutes or until tender. Whisk together milk and flour; add to onions. Cook and stir 5 minutes.
2. Add potatoes and chicken broth. Bring to boiling; reduce heat. Cover and cook for 20 minutes or until potatoes are tender. Remove from heat; cool slightly.
3. Puree soup, half at a time, in blender. Return to Dutch oven; add shredded cheese. Cook and stir over medium heat just until cheese is melted. Season to taste with salt and pepper. Sprinkle fresh herbs; garnish with sliced cheese. Serve at once. Makes 8 (1 cup) servings.
