6 tablespoons margarine or butter
1 tablespoon minced onion
1/2 cup flour
3 cups chicken broth
2 cups cooked wild rice
1/2 cup finely grated carrots
1/3 cup minced ham
3 tablespoons chopped slivered almonds
1/2 teaspoon salt
1 cup half and half
2 tablespoons dry sherry, (optional)
snipped fresh parsley or chives
In large saucepan, melt margarine; saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with snipped parsley or chives.
Amount: 6 cups.
Tip: One-half cup uncooked wild rice=1 1/2 to 2 cups, cooked.
Showing posts with label soups. Show all posts
Showing posts with label soups. Show all posts
Summertime Zucchini Soup
6 cups broth (chicken or vegetable)
3 Tbsp. long-grain rice
3 small to medium zucchini, sliced
cooking spray
1 Tbsp. mild vegetable oil, such as corn or peanut
1 large onion, chopped
3 cloves garlic, peeled (optional)
nutmeg to taste
Salt and black pepper to taste
Plain yogurt or sour cream or creme fraiche, for garnish (optional)
In a large soup pot, bring the stock to a boil. Drop in the rice, turn down the heat to medium-low, and let simmer gently, covered, about 20 minutes. Drop in the zucchini, re-cover, and let cook until the zucchini is quite soft, 7 to 8 minutes.
Meanwhile, spray a 10-inch skillet with the Pam spray, and in it heat the oil over medium heat. Add the onion and saute until limp but not browned, 5 to 6 minutes. Transfer the onion to a food processor.
Remove the stock from the heat and let it cool slightly. Strain, reserving both the liquid and the solids. Add the zucchini-rice mixture to the sauteed onion in the processor, along with the raw garlic, if using (the garlic gives the soup MUCH more punch). Buzz the mixture until smooth. If you wish, for absolute smoothness, pass the puree through a power strainer.
Return the puree to the soup pot with the stock. Taste, and season well with nutmeg, salt, and pepper. Serve hot or cold, with or without a dab of yogurt, sour cream, or creme fraiche.
3 Tbsp. long-grain rice
3 small to medium zucchini, sliced
cooking spray
1 Tbsp. mild vegetable oil, such as corn or peanut
1 large onion, chopped
3 cloves garlic, peeled (optional)
nutmeg to taste
Salt and black pepper to taste
Plain yogurt or sour cream or creme fraiche, for garnish (optional)
In a large soup pot, bring the stock to a boil. Drop in the rice, turn down the heat to medium-low, and let simmer gently, covered, about 20 minutes. Drop in the zucchini, re-cover, and let cook until the zucchini is quite soft, 7 to 8 minutes.
Meanwhile, spray a 10-inch skillet with the Pam spray, and in it heat the oil over medium heat. Add the onion and saute until limp but not browned, 5 to 6 minutes. Transfer the onion to a food processor.
Remove the stock from the heat and let it cool slightly. Strain, reserving both the liquid and the solids. Add the zucchini-rice mixture to the sauteed onion in the processor, along with the raw garlic, if using (the garlic gives the soup MUCH more punch). Buzz the mixture until smooth. If you wish, for absolute smoothness, pass the puree through a power strainer.
Return the puree to the soup pot with the stock. Taste, and season well with nutmeg, salt, and pepper. Serve hot or cold, with or without a dab of yogurt, sour cream, or creme fraiche.
Italian Escarole Soup
Soup
1 lb. escarole
8 cups chicken stock
1 lb. cooked white kidney beans
3 cups cooked brown rice
1 T tomato paste
Salt and pepper to taste
Meatballs (optional, but recommended!)
1 lb. ground beef
½ t chopped parsley (optional)
¼ to ½ cup wheat germ
¼ to ½ t salt
Dash of pepper
Combine meatball ingredients. Shape into very small balls (not more than 1 T of meat each) and brown in skillet. Set aside. Cook escarole in small amount of water for about 5 minutes. Drain and cut in small pieces; add to chicken broth with beans, rice, tomato paste and meatballs. Simmer about 1 hour. Serve with parmesan cheese to sprinkle on top.
1 lb. escarole
8 cups chicken stock
1 lb. cooked white kidney beans
3 cups cooked brown rice
1 T tomato paste
Salt and pepper to taste
Meatballs (optional, but recommended!)
1 lb. ground beef
½ t chopped parsley (optional)
¼ to ½ cup wheat germ
¼ to ½ t salt
Dash of pepper
Combine meatball ingredients. Shape into very small balls (not more than 1 T of meat each) and brown in skillet. Set aside. Cook escarole in small amount of water for about 5 minutes. Drain and cut in small pieces; add to chicken broth with beans, rice, tomato paste and meatballs. Simmer about 1 hour. Serve with parmesan cheese to sprinkle on top.
Italian Wedding Soup
Meatballs:
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
Soup:
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
Directions
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
Recipe courtesy Giada de Laurentiis :)
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
Soup:
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
Directions
To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
Recipe courtesy Giada de Laurentiis :)
South Beach Gazpacho
2 1/2 cups tomato or vegetable juice
1 cup peeled, seeded, finely chopped fresh tomatoes
1/2 cup finely chopped celery
1/2 cup finely chopped cucumber
1/2 cup finely chopped green pepper
1/2 cup finely chopped green onion
3 Tbsp. white wine vinegar
2 Tbsp. EV olive oil
1 large clove garlic, minced
2 tsp. finely chopped fresh flat-leaf parsley
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/2 tsp. freshly ground black pepper
Combine the juice, tomatoes, celery, cucumber, bell pepper, onion, vinegar, oil, garlic, parsley, salt, Worcestershire sauce, and black pepper in a large glass or stainless steel bowl. Cover and refrigerate overnight. Serve cold.
1 cup peeled, seeded, finely chopped fresh tomatoes
1/2 cup finely chopped celery
1/2 cup finely chopped cucumber
1/2 cup finely chopped green pepper
1/2 cup finely chopped green onion
3 Tbsp. white wine vinegar
2 Tbsp. EV olive oil
1 large clove garlic, minced
2 tsp. finely chopped fresh flat-leaf parsley
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1/2 tsp. freshly ground black pepper
Combine the juice, tomatoes, celery, cucumber, bell pepper, onion, vinegar, oil, garlic, parsley, salt, Worcestershire sauce, and black pepper in a large glass or stainless steel bowl. Cover and refrigerate overnight. Serve cold.
Tuscan Garbanzo Bean Soup
1 cup medium pasta shells
2 T. olive oil
1 small onion, chopped
6 cloves garlic
2 tsp. dried rosemary (or 3 T. fresh)
1 bay leaf
1/2 tsp. red pepper flakes
1/2 cup julienned sun-dried tomatoes in oil, drained
1 medium carrot, chopped
2 16 oz. cans garbanzo beans, drained and divided
2 T. grated parmesan or pecorino romano cheese
Cook pasta according to directions.
At the same time, in a medium saucepan, heat oil over medium heat. Add onion, garlic, resemary, bay leaf, and red pepper flakes. Add 2 cups water, tomatoes, carrot and beans, reserving 1 cup whole beans. Bring to a boil, stirring occasionally, then reduce heat, cover and simmer for 7-10 minutes.
Puree vegetable mixture in blender or food processor and return to saucepan. Add pasta and remaining whole beans and heat through, adding water if soup is too thick.
Ladle into bowls; top with cheese and fresh rosemary.
2 T. olive oil
1 small onion, chopped
6 cloves garlic
2 tsp. dried rosemary (or 3 T. fresh)
1 bay leaf
1/2 tsp. red pepper flakes
1/2 cup julienned sun-dried tomatoes in oil, drained
1 medium carrot, chopped
2 16 oz. cans garbanzo beans, drained and divided
2 T. grated parmesan or pecorino romano cheese
Cook pasta according to directions.
At the same time, in a medium saucepan, heat oil over medium heat. Add onion, garlic, resemary, bay leaf, and red pepper flakes. Add 2 cups water, tomatoes, carrot and beans, reserving 1 cup whole beans. Bring to a boil, stirring occasionally, then reduce heat, cover and simmer for 7-10 minutes.
Puree vegetable mixture in blender or food processor and return to saucepan. Add pasta and remaining whole beans and heat through, adding water if soup is too thick.
Ladle into bowls; top with cheese and fresh rosemary.
Greek-Inspired Sorrel Rice Soup
2 Tbsp. butter
1/2 cup finely chopped onion
1/3 cup long grain rice
3 1/2 cups stock
3-4 cups packed sorrel leaves
1/2-1 cup half-and-half or cream
2 eggs, beaten
Salt and pepper
Heat butter in soup pot over medium flame. Add onions; cook a few minutes. Add rice and stock. Cover, bring to a simmer and cook 5 minutes. Cut sorrel into strips. Add 2/3 of it to soup; simmer until rice is tender. Reduce heat to low and stir in cream and remaining sorrel. Temper the eggs by whisking 1/2 cup soup broth into the eggs, then stir egg mixture into soup ( do not boil). Season with salt and pepper.
Makes 4 servings.
1/2 cup finely chopped onion
1/3 cup long grain rice
3 1/2 cups stock
3-4 cups packed sorrel leaves
1/2-1 cup half-and-half or cream
2 eggs, beaten
Salt and pepper
Heat butter in soup pot over medium flame. Add onions; cook a few minutes. Add rice and stock. Cover, bring to a simmer and cook 5 minutes. Cut sorrel into strips. Add 2/3 of it to soup; simmer until rice is tender. Reduce heat to low and stir in cream and remaining sorrel. Temper the eggs by whisking 1/2 cup soup broth into the eggs, then stir egg mixture into soup ( do not boil). Season with salt and pepper.
Makes 4 servings.
Watercress Soup
1/4 cup butter
1 bunch watercress
2 cups onion, thinly sliced
3 1⁄2 T. milk or cream
1⁄2 pound of potatoes, thinly sliced
salt and pepper to taste
2 1⁄2 cups stock
pinch of nutmeg
Melt butter and cook onions until soft. Add potatoes, seasonings and stock. Bring to a boil, simmer 15-20 min. Add watercress and simmer 5-10 min. For a creamy soup, cool mixture and process in a blender, stir in milk and heat, being careful not to boil.
1 bunch watercress
2 cups onion, thinly sliced
3 1⁄2 T. milk or cream
1⁄2 pound of potatoes, thinly sliced
salt and pepper to taste
2 1⁄2 cups stock
pinch of nutmeg
Melt butter and cook onions until soft. Add potatoes, seasonings and stock. Bring to a boil, simmer 15-20 min. Add watercress and simmer 5-10 min. For a creamy soup, cool mixture and process in a blender, stir in milk and heat, being careful not to boil.
Cioppino
2 large onions, chopped
3 carrots, chopped
3 cloves garlic, mashed
1/2 cup olive oil
1 cup chopped parsley
4 cups tomato sauce
2 cups water
1-1/2 tsp. thyme, crumbled
1 Tbsp. basil, crumbled
3 pounds clams in shell, scrubbed
2 pounds white fish fillets
2 crabs, cooked and cracked
1/4 cup dry white wine
pinch of cayenne pepper
salt
In a large kettle, saute the onions, carrots, and garlic in olive oil until the onions are soft. Add the parsley, tomato sauce, water, thyme, and basil. Partially cover and simmer 45 minutes. If the soup gets too thick, add a little water. Add the clams and simmer 10 mins. Add the white fish and crab, and simmer 5 minutes. Stir in the wine, cayenne pepper, and salt to taste, and simmer 10 minutes more. Ladle some of each variety of fish and shellfish into each bowl with a generous helping of broth.
Note: I have used 2-3 lbs. frozen cod, cut into chunks, and 1-2 lbs. shrimp with good results.
3 carrots, chopped
3 cloves garlic, mashed
1/2 cup olive oil
1 cup chopped parsley
4 cups tomato sauce
2 cups water
1-1/2 tsp. thyme, crumbled
1 Tbsp. basil, crumbled
3 pounds clams in shell, scrubbed
2 pounds white fish fillets
2 crabs, cooked and cracked
1/4 cup dry white wine
pinch of cayenne pepper
salt
In a large kettle, saute the onions, carrots, and garlic in olive oil until the onions are soft. Add the parsley, tomato sauce, water, thyme, and basil. Partially cover and simmer 45 minutes. If the soup gets too thick, add a little water. Add the clams and simmer 10 mins. Add the white fish and crab, and simmer 5 minutes. Stir in the wine, cayenne pepper, and salt to taste, and simmer 10 minutes more. Ladle some of each variety of fish and shellfish into each bowl with a generous helping of broth.
Note: I have used 2-3 lbs. frozen cod, cut into chunks, and 1-2 lbs. shrimp with good results.
Sweet Lentil Soup with Asparagus Tips
Thanks to my dear friend Susan for this recipe!
3 tablespoons olive oil
1 medium head garlic
1/4 teaspoon dried basil
1 red bell pepper
2 1/2 cups dry lentils
2 (32 fluid oz) chicken broth
1 1/2 large carrot, shredded
1 large onion
1 cup asparagus tips
1 cup sweet peas
1/4 cup white sugar
2 Tbs. orange marmalade
2 Tbs. curry powder
1 pinch saffron
1 tsp. kosher salt
ground black pepper to taste
Directions:
Preheat oven to 450 degrees F
Cut the top off of the head of garlic and place in a shallow dish in 1 inch of water. Drizzle with 2 Tbs olive oil, sprinkle with basil, cover and place on a baking sheet. Halve and seed the bell pepper, drizzle with remaining 1 Tbs olive oil and place on the baking sheet.
Bake garlic and pepper in preheated oven until pepper is browned and garlic is soft, 20 to 40 minutes. Remove from oven and, when cool enough to handle, remove skin from pepper and chop. Squeeze out garlic cloves and mash together in a bowl to form a paste.
While garlic and pepper are baking, combine lentils and chicken broth in a large pot over medium heat. Bring to a boil, then reduce heat and simmer 40 minutes, until lentils are just tender.
Stir garlic paste, bell pepper, carrots, onion, asparagus, peas into lentil mixture, adding more broth to thin if necessary. Season with sugar, marmalade, curry powder, saffron, salt and pepper. Simmer 30 minutes more, until vegetables are tender and flavors are well blended.
Serves 8
~recipes.com~
3 tablespoons olive oil
1 medium head garlic
1/4 teaspoon dried basil
1 red bell pepper
2 1/2 cups dry lentils
2 (32 fluid oz) chicken broth
1 1/2 large carrot, shredded
1 large onion
1 cup asparagus tips
1 cup sweet peas
1/4 cup white sugar
2 Tbs. orange marmalade
2 Tbs. curry powder
1 pinch saffron
1 tsp. kosher salt
ground black pepper to taste
Directions:
Preheat oven to 450 degrees F
Cut the top off of the head of garlic and place in a shallow dish in 1 inch of water. Drizzle with 2 Tbs olive oil, sprinkle with basil, cover and place on a baking sheet. Halve and seed the bell pepper, drizzle with remaining 1 Tbs olive oil and place on the baking sheet.
Bake garlic and pepper in preheated oven until pepper is browned and garlic is soft, 20 to 40 minutes. Remove from oven and, when cool enough to handle, remove skin from pepper and chop. Squeeze out garlic cloves and mash together in a bowl to form a paste.
While garlic and pepper are baking, combine lentils and chicken broth in a large pot over medium heat. Bring to a boil, then reduce heat and simmer 40 minutes, until lentils are just tender.
Stir garlic paste, bell pepper, carrots, onion, asparagus, peas into lentil mixture, adding more broth to thin if necessary. Season with sugar, marmalade, curry powder, saffron, salt and pepper. Simmer 30 minutes more, until vegetables are tender and flavors are well blended.
Serves 8
~recipes.com~
Roasted Vegetable Stew
5 small red potatoes (about 12 oz.)
1 large onion, cut in half
1 medium red bell pepper, cut into fourths and seeds removed
1 medium green pepper, cut into fourths and seeds removed
1 medium carrot, cut into 1/4 inch diagonal slices (about 1/2 cup)
1 small zucchini, cut into 1/2 inch slices
4 oz. whole mushrooms
2 cloves garlic, chopped
2 tablespoons olive or vegetable oil
1 can chicken broth
2 cans (14.5 oz. each) Italian-style stewed tomatoes, undrained
2 cups uncooked rotini pasta (about 4 oz.)
2 tablespoons chopped fresh parsley
Set oven controls to broil. Toss potatoes, onion, peppers, carrot, zucchini, mushrooms, garlic, and oil. Spread vegetable mixture, skin sides up, in ungreased jelly roll pan, 15.5x10.5x1 inch.
Broil with tops 4 to 6 inches from heat 15 to 20 minutes or until roasted. Remove begetables as they become soft; cool. Remove skins from peppers. Coarsely chop vegetables.
Mix vegetables, broth, and tomatoes in a 3-quart saucepan. Heat to boiling over medium-high heat; reduce heat. Cover and simmer 15 minutes. Meanwhile, cook and drain pasta as directed on package. Stir pasta into vegetable mixture. Sprinkle with parsley.
1 large onion, cut in half
1 medium red bell pepper, cut into fourths and seeds removed
1 medium green pepper, cut into fourths and seeds removed
1 medium carrot, cut into 1/4 inch diagonal slices (about 1/2 cup)
1 small zucchini, cut into 1/2 inch slices
4 oz. whole mushrooms
2 cloves garlic, chopped
2 tablespoons olive or vegetable oil
1 can chicken broth
2 cans (14.5 oz. each) Italian-style stewed tomatoes, undrained
2 cups uncooked rotini pasta (about 4 oz.)
2 tablespoons chopped fresh parsley
Set oven controls to broil. Toss potatoes, onion, peppers, carrot, zucchini, mushrooms, garlic, and oil. Spread vegetable mixture, skin sides up, in ungreased jelly roll pan, 15.5x10.5x1 inch.
Broil with tops 4 to 6 inches from heat 15 to 20 minutes or until roasted. Remove begetables as they become soft; cool. Remove skins from peppers. Coarsely chop vegetables.
Mix vegetables, broth, and tomatoes in a 3-quart saucepan. Heat to boiling over medium-high heat; reduce heat. Cover and simmer 15 minutes. Meanwhile, cook and drain pasta as directed on package. Stir pasta into vegetable mixture. Sprinkle with parsley.
Vegetarian Chili
1/2 cup no-salt-added tomato juice
1/2 cup uncooked bulgur or cracked wheat
1 cup frozen whole kernel corn
1 1/2 teaspoons chili powder
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1 large onion, chopped (about 1 cup)
1 small green bell pepper, chopped (about 1/2 cup)
2 cloves garlic, chopped
1 can (28 oz.) whole tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
Heat tomato juice to boiling over high heat in 1-quart saucepan; remove from heat. Stir in bulgur. Cover and let stand 30 to 60 minutes or until juice is absorbed.
Mix remaining ingredients in nonstick Dutch oven, breaking up tomatoes. Cook over medium-high heat, stirring frequently, until vegetables are tender. Stir in bulgur; heat through.
Serve topped with nonfat sour crean, shredded reduced-fat Cheddar cheese and chopped fresh cilantro if desired.
1/2 cup uncooked bulgur or cracked wheat
1 cup frozen whole kernel corn
1 1/2 teaspoons chili powder
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1 large onion, chopped (about 1 cup)
1 small green bell pepper, chopped (about 1/2 cup)
2 cloves garlic, chopped
1 can (28 oz.) whole tomatoes, undrained
1 can (15 oz.) kidney beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
Heat tomato juice to boiling over high heat in 1-quart saucepan; remove from heat. Stir in bulgur. Cover and let stand 30 to 60 minutes or until juice is absorbed.
Mix remaining ingredients in nonstick Dutch oven, breaking up tomatoes. Cook over medium-high heat, stirring frequently, until vegetables are tender. Stir in bulgur; heat through.
Serve topped with nonfat sour crean, shredded reduced-fat Cheddar cheese and chopped fresh cilantro if desired.
Monastic Lentil Soup
1/4 cup olive oil
1 onion, chopped
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
1 tsp. dried oregano
1 tsp. dried basil
1 cup dried lentils
1 14.5 oz. can crushed tomatoes
8 cups water
1/2 cup spinach, rinsed and sliced
2 tablespoons vinegar
salt and pepper to taste
In a large soup pot, heat the oil over medium heat. Add onions, carrots and celery; cook and stir until onion is tender. Stir in the garlic, bay leaf, oregano and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour. When ready to serve, stir in the spinach and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper.
Makes 6 servings.
1 onion, chopped
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
1 tsp. dried oregano
1 tsp. dried basil
1 cup dried lentils
1 14.5 oz. can crushed tomatoes
8 cups water
1/2 cup spinach, rinsed and sliced
2 tablespoons vinegar
salt and pepper to taste
In a large soup pot, heat the oil over medium heat. Add onions, carrots and celery; cook and stir until onion is tender. Stir in the garlic, bay leaf, oregano and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour. When ready to serve, stir in the spinach and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper.
Makes 6 servings.
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