Celery Root and Parsnip Soup with Prociutto and Greens

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1/4 pound prosciutto, in one chunk or slice
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme or fresh thyme
• 1/2 cup white wine
• 1 celery root, peeled and chopped into small pieces
• 2 parsnips, peeled and chopped into small pieces
• 6 cups chicken stock
• 1/2 pound greens, like spinach or kale
• Salt and freshly ground black pepper to taste
• Shaved Parmesan cheese
• Olive or white truffle oil

Directions:

• Put 2 tablespoons of the olive oil in the bottom of a saucepan over medium heat.
• Chop the prosciutto into 1/4-inch or smaller cubes, and add to the oil. Brown, stirring occasionally, for about 5 minutes. Remove from pan and reserve.
• Add onion and cook until translucent.
• Add garlic and thyme and cook for another minute.
• Add white wine, stirring to de-glaze the pan. Continue to cook until the wine has evaporated.
• Add the celery root, parsnips and chicken stock and bring to a simmer. Continue to cook until the vegetables are soft, about 20 minutes.
• Puree the soup until smooth, using an immersion blender, a counter-top blender or a food processor. If the soup is thick, add more chicken stock to thin it out.
• Return the prosciutto to the soup and add the greens. Cook until the greens are just wilted.
• Season with salt and pepper.
• Serve with Parmesan cheese and drizzled with olive oil.

Written by Ian McKenzie on April 5th, 2008 with no comments.
Read more articles on Soup.

Chickpea Soup with Sausage

This is a bit of a variation on a Recipe of the Day, posted last week by Mark Bitten. It’s the kind of soup that lends itself to variation and he has a few suggestions posted. I used spicy Italian sausage, but any good sausage would work.

Ingredients:

• 1 tablespoon olive oil
• 1/2 pound sausage
• 1 medium onion, peeled and diced small
• 1/4 cup white wine
• 2 medium carrots, peeled and diced
• 1 celery stalk, diced
• 3 cloves garlic, peeled and minced
• 2 19 ounce tins of chickpeas, drained and rinsed
• 6 cups of liquid, chicken stock, vegetable stock, water or any combination.
• 1 tablespoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• 1 tablespoon extra virgin olive oil (optional)

Directions:

1. Heat saucepan on medium and add olive oil. Add the sausages and cook through. Remove from pan and cut into thin slices.
2. Drain off excess fat, leaving about 1 tablespoon. Add onions and saute until translucent: about 5 minutes.
3. Add wine to deglaze pan, stirring to scrape up any browned bits stuck to the bottom.
4. Once the wine has evaporated, add the carrots, celery and garlic. Saute for five minutes, stirring frequently.
5. Add the chickpeas, chicken stock and the thyme. Bring to a boil, reduce heat and simmer until the chickpeas and vegetables are soft, at least 20 minutes longer.
6. Remove about half the chickpeas and vegetables, and carefully puree in a blender, adding cooking liquid as needed.
7. Return the puree to the pot, and stir; add the sausage, and re-heat, adding more water if the mixture is too thick.
8. Taste, adjust seasoning and serve, drizzled with the olive oil.

Written by Ian McKenzie on March 17th, 2008 with no comments.
Read more articles on Soup.

Beef Stock

Ingredients:

• 2 tablespoons vegetable oil
• 4 cloves of garlic, unpeeled
• 6 pounds of beef bones
• 1 bunch parsley
• 2 medium onions, quartered
• 2 cups water, plus more as needed
• 2 medium tomatoes,fresh or canned,
• 2 large carrots
• 2 stalks celery
• 3 sprigs pf thyme
• 2 bay leaves
• 3/4 coarse salt
• 8 whole peppercorns

Directions:

1. Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes.
2. Add the onions, carrots, celery, leek, garlic and parsley to the pan tossing them all to coat with oil. Roast 30 minutes longer.
3. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible.
4. Place the roasting pan over medium-high heat and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water.
5. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients, skimming as necessary.
6. Add peppercorns for the last 15 minutes.
7. Strain the liquid into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids.
8. Pour the stock into containers for storage and label and date them. The stock will “keep” for up to 3 days in a refrigerator, and up to 6 months in a freezer.

Written by Ian McKenzie on February 4th, 2008 with no comments.
Read more articles on Soup and How To.

Carrot and Lentil Soup

Ingredients:

• 1 tablespoon extra virgin olive oil
• 2 teaspoons anchovy paste
• 1 large onion, red or yellow, chopped
• 1/2 teaspoon salt
• 2 cloves of garlic, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon dried chili flakes
• 1 pound of carrots, chopped into small pieces
• 1 tablespoon tomato paste
• 1 19 ounce tin of lentils, drained and rinsed
• 4 cups of vegetable or chicken stock
• 1 teaspoon freshly ground black pepper
• Chopped fresh basil and grated Parmesan cheese for garnish

Directions:

1. In a large saucepan, heat olive oil and anchovy paste over medium heat.
2. Add onion and salt and cook until onions are soft and translucent.
3. Add chopped garlic and cook for 1 minute more.
4. Add the oregano, chili flakes and carrots. Cook for 5 minutes, stirring regularly.
5. Stir in the tomato paste, then add the lentils, the stock and black pepper. Stir, bring to a boil, reduce heat, cover and simmer until the carrots are soft, stirring periodically.
6. Transfer in batches to a blender and process until smooth, or use an immersion blender.
7. Serve garnished with basil, cheese and with garlic toast on the side.

Written by Ian McKenzie on June 12th, 2007 with no comments.
Read more articles on Soup and Vegetable.

Food Bites - February 23

• Chili-Rubbed Salmon – from Real Simple magazine.
• Ham, Potato and Leek Soup – from Simply Recipes.
• Digital Cookbook for your kitchen.

Written by Ian McKenzie on February 23rd, 2007 with no comments.
Read more articles on Soup and Seafood and Books.

Lentil Soup

Ingredients:

• 10 cups of chicken or vegetable stock
• 2 cups lentils (red or brown)
• 1-2 medium onions, chopped
• 2-3 carrots, chopped
• 1-2 potatoes, cubed
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon pepper

Directions:

1. Rinse lentils well. 
2. Combine all ingredients in a large soup pot. Bring to a boil, stirring often. 
3. Cover and simmer about 45 minutes, or until lentils are tender, stirring occasionally.

Variations:

Add any of the following ingredients:

• Small pieces of ham
• Basil leaves
• Curry powder

Written by Ian McKenzie on February 22nd, 2007 with no comments.
Read more articles on Soup and Vegetable.

Cream of Mushroom Soup

Serves 4 – 6

Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons butter or margarine
• 1 medium onion, chopped
• 1/2 pound white or cremini mushrooms, coarsely chopped
• 3 tablespoons all-purpose flour
• 2-1/2 cups mushroom, chicken, or beef broth
• 2 tablespoons dry sherry (optional)
• 1/3 to 1/2 cup half-and-half, cream, or milk
• Salt to taste, about 1/2 teaspoon
• Freshly ground black pepper to taste
• 1 tablespoon chopped fresh chives or parsley

Directions:

1. In a medium saucepan over medium heat, heat the olive oil and butter. Add the onion and saute, stirring occasionally, until translucent, about 5 minutes. Add the mushrooms and cook, stirring occasionally, for 5 minutes more.
2. Add the flour, and cook, stirring often, for 2 to 3 minutes.
3. Gradually pour in the broth, stirring after each addition. The soup should begin to thicken. Add the sherry (if desired).
4. Bring the soup to a boil. Cover partially and simmer over medium heat for 5 to 10 minutes. Add the cream and heat through. Season with salt and pepper. Stir in the chives or parsley.

Written by Ian McKenzie on February 9th, 2007 with no comments.
Read more articles on Soup.

Mulligatawny Soup

Ingredients:

• 1 tablespoon ghee, or vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• 2 green chili peppers, chopped
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 teaspoons ground coriander seed
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 4 pods cardamom, bruised
• 1 tablespoon chopped fresh curry leaves
• 1 carrot, chopped
• 1 apple - peeled, cored, and chopped
• 1 large potato, peeled and diced
• 1 cup red lentils, rinsed, drained
• 8 cups chicken broth
• 1 tablespoon tamarind concentrate
• 1 tablespoon lemon juice
• 2 cups coconut milk
• 2 tablespoons chopped fresh cilantro

Directions:

1. Heat ghee or oil in large pan over low heat; cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is golden and the mixture is fragrant. Do not over brown the onion.
2. Add carrot, apple, potato, lentils, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
3. Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh cilantro leaves; stir until heated through.

Written by Ian McKenzie on January 31st, 2007 with no comments.
Read more articles on Indian and Soup.

Chicken Pho

Ingredients:

• 2 unpeeled yellow onions, quartered
• Three 1/2-inch-thick slices of fresh ginger, smashed
• 4 quarts cold water
• 3 pounds chicken bones or chicken wings
• One 3 1/2-pound chicken, quartered
• 1 tablespoon salt
• 2 teaspoons sugar
• 1/4 cup Asian fish sauce
• 1 pound dried rice noodles
• 1 scallion, thinly sliced
• 1 pound mung bean sprouts
• 1/2 cup torn basil leaves
• 2 limes, cut into wedges
• 2 jalapeños, thinly sliced
• Asian chili-garlic sauce and hoisin sauce, for serving

Directions:

1. Preheat the oven to 400°. Put the onions and ginger on a baking
   sheet and roast for 30 minutes, or until softened and lightly browned.
2. Fill a large stockpot with the water and bring to a boil. Add the
   roasted vegetables and the chicken bones, quartered chicken, salt and sugar
   and bring to a boil. Lower the heat to moderate and simmer until the chicken
   is cooked, about 30 minutes.
3. Using tongs, transfer the quartered chicken to a plate and let cool
   slightly. Remove the meat from the bones and refrigerate. Return the skin
   and bones to the stockpot and simmer for 2 hours longer. Strain the chicken
   broth into a large soup pot and cook over high heat until reduced to 12
   cups, about 15 minutes. Stir in the fish sauce.
4. In a large bowl of warm water, soak the noodles until pliable,
   about 20 minutes.
5. Bring a large saucepan of salted water to a boil. Drain the
   noodles, then add them to the saucepan and boil over high heat until tender,
   about 3 minutes. Drain well. Transfer the noodles to 6 large bowls and
   sprinkle with the scallion. Add the reserved chicken to the broth and simmer
   until heated through. Ladle the broth and chicken over the noodles. Serve
   with the bean sprouts, basil, lime wedges, jalapeños, chili-garlic sauce and
   hoisin sauce.

Written by Ian McKenzie on January 7th, 2007 with no comments.
Read more articles on Asian and Soup.

Cauliflower soup

Serves 6

Ingredients:

• 2  tablespoons unsalted butter
• 1  medium onion, chopped
• 1  head of cauliflower, trimmed and cut into 2-inch pieces
• 1  medium baking potato, peeled and chopped
• 6  cups chicken stock
• Salt and pepper, to taste
• 1/2  teaspoon freshly grated nutmeg

Directions:

1. In a large, heavy saucepan, melt the butter over medium heat. Add the onion and cook, stirring often, for 10 minutes, or until the onion softens.
2. Add the cauliflower, potato, stock, salt, and pepper. Bring to a simmer.
3. Lower the heat to medium-low. Cover the soup and simmer it for 30 minutes, or until the cauliflower is tender.
4. In a blender, puree the soup in batches, filling the blender one-third full each time. Re-heat the soup over low heat. Add the nutmeg and taste for seasoning. Add more salt and pepper, if you like.

Written by Ian McKenzie on January 5th, 2007 with no comments.
Read more articles on Soup and Vegetable.

« Older articles

No newer articles