Curried Carrot Soup
INGREDIENTS
7 Large Peeled & Chopped Carrots
2 Cups Water
2 1/2 Cups Vegetable Stock
1 Cup Heavy Whipping Cream
1 Teaspoon Curry Powder
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground PepperIn a large soup pot add the chopped carrots. Add water and bring to a boil over a high heat. After bringing to a boil turn the heat down to medium and simmer for 30 minutes until the carrots are nice and tender. Drain the cooked carrots and cool them completely. Add the cooled carrots and the vegetable stock into either a food processor or blender. Pulse for 30 seconds until nice and smooth. Return the mixture to the soup pot. Add the whipping cream, curry, salt and freshly ground pepper. Cook over a medium heat for 15 minutes until the soup is heated through. Make sure to stir often. Remove from the heat and ladle into bowls or a soup terrine. Garnish with sour cream, chopped basil or red pepper flakes if you want. Serves 4
Italian Sausage Soup
We are so fortunate to have fresh ingredients available to us all year round. A good February evening should consist of a hearty soup accompanied by some fresh crusty bread, perhaps followed by cheese.
INGREDIENTS
2 Large Diced Onions
4 Diced Celery Stalks
6 Minced Garlic Cloves
2 Pounds Loose Sweet Italian Sausage
3 Tablespoons Olive Oil
3 Chopped Carrots
6 Cups Chicken Stock
1 Cup Red Wine
2 Cups Tomato Sauce
1 Teaspoon Kosher Salt
1 Cup Cooked Kidney Beans
1 Teaspoon Freshly Ground Pepper
3 Tablespoons Chopped Parsley
Peel and chop the onion and carrots. Chop the celery and mince the garlic. Heat the olive oil in a large size heavy soup pot. Add the vegetables and garlic. Cook over a low heat for 10 minutes until the vegetables begin to soften. Add the sausage and cook for 10 minutes until the sausage is cooked through. Remove and drain on paper towels. Place sausage and vegetables back into the pot. Add the chicken stock, red wine and tomato sauce. Bring to a boil and then turn down to medium low. Add the kidney beans, kosher salt and pepper. Stir occasionally. Cook for 3 hour. Remove from the heat and ladle into bowls. Serve hot. Serves 4
Bean Soup
We have such bad weather this weekend that it’s a great time to cook up some delicious bean soup. It’s a welcome bite to have in front of the fire after shoveling the driveway. Complete the meal with a basket of warm biscuits.
INGREDIENTS
1/4 Cup Olive Oil
3 Minced Garlic Cloves
1 Chopped Onion
1 Diced Zucchini
1 Diced Red Bell Pepper
1 Teaspoon Dried Basil
1/2 Teaspoon Dried Thyme
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
4 Cups Vegetable Stock
2 Cups Chopped Plum Tomatoes With Their Juice
2 1/2 Cups Cooked Cannellini Beans
In a large soup pot heat the olive oil over a medium heat for 1 minute. Add the garlic and onions. Cook for 10 minutes until the onions are very tender and are just beginning to brown. Add the zucchini, red bell peppers, basil, thyme and kosher salt. Cook for another 5 minutes. Stir in the vegetable stock and tomatoes (with their juice). Bring to a boil and then reduce the heat to a simmer. Cook for 35 minutes. Add the cannellini beans and cook over a medium heat for 5 minutes. Add the pepper and give a good stir. Ladle into soup bowls and serve with warm biscuits. Serves 12
It’s cold outside and everyone I know seems to be fighting some sort of virus. It’s time for a great chicken soup recipe. Here it is and let’s all pray for sunny days ahead.
INGREDIENTS
4 Slices Chopped Bacon
1 Pound Boneless Chicken Thighs
1 Chopped Onion
1/8 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
5 Minced Garlic Cloves
30 Ounces Petite Diced Tomatoes
5 Cups Chicken Broth
1 Cup Uncooked Orzo
15 Ounces Cooked Cannellini Beans
2 Diced Carrots
1/4 Cup Chopped Parsley
1 Tablespoon White Wine
In a large soup pot, sauté the chopped bacon over a medium heat until nice and crispy. Remove from the heat and drain onto a paper towel. Chop the chicken thighs into small pieces and add to the soup pot. Cook over a medium heat for 5 minutes until they are slightly browned. Add the diced carrots, chopped onion and garlic and cook for another 5 minutes. Add the kosher salt and pepper. Stir in the petite diced tomatoes and the chicken broth. Bring to a boil and add the uncooked orzo. Reduce to a simmer and cook for 30 minutes. Add the cannellini beans, chopped parsley, white wine and bacon. Cook for another 10 minutes. Remove from the heat and ladle into bowls and garnish with grated parmesan if you want. Serves 6
Salmon & Asparagus Chowder
Chowder is centuries old and was considered to be poor man’s food. Fish chowders were the forerunner of clam chowders. Chowders that the early settlers made were very different from other fish soups because they used salt pork and ship’s biscuits for their chowders. I love a good chowder and am sure happy that I am not eating hockey puck-like ship’s biscuits in my chowder. Try my Salmon & Asparagus Chowder tonight or this weekend for real New England comfort food.
INGREDIENTS
1 Pound Fresh Skinless Salmon Fillets
3 1/2 Cups Vegetable Stock
1 Cup Chopped Onions
3 Medium Red Potatoes
2 Tablespoons Chopped Fresh Dill
1 Teaspoon Shredded Lemon Peel
2 1/2 Cups Whole Milk or Half & Half
2 Tablespoons Cornstarch
2 Cups Diced Asparagus
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Rinse the salmon and pat dry with paper towels. You will now need to poach the salmon. In a large skillet bring 1 1/2 cups of water to a boil. Add the salmon and return to a boil. Turn the heat down to a simmer and cover with a lid. Cook 8 minutes and then remove the salmon from the skillet. Throw away the parching water. Flake the salmon into 1/2 inch pieces and set aside. In a large soup pot combine the vegetable broth, onions, potatoes, dill, lemon peel, kosher salt and pepper. Bring to a boil and then turn the heat down to a simmer. Cover with a lid and let simmer for 20 minutes. Stir occasionally. In a large jar, with a screw on lid, combine the milk (or half & half) with the cornstarch. Cover the jar and shake like crazy. Add the milk to the soup. Stir in the asparagus and cook until the mixture is slightly thickened and bubbly. Cook and stir for 3 minutes more. Gently stir in the poached salmon and cook for 4 minutes until the salmon is heated through. Transfer to soup bowls and serve hot. Serves 6
Vegetarian Chili
We all need to eat less red meat so here is a great vegetarian chili recipe that will help you achieve that goal. Remember that it’s important to eat fish three times per week and vegetable dishes the other four days per week. You won’t miss the meat in this recipe and I love how hearty it is.
INGREDIENTS
2 Cups Cooked Kidney Beans
2 Cups Cooked Pinto Beans
1 Tablespoon Kosher Salt
1/4 Cup Olive Oil
14 Minced Garlic Cloves
1 Chopped Jalapeño Chile
2 Chopped Yellow Onions
6 Chopped Medium Tomatoes
1/2 Cup Tomato Paste
3 Tablespoons Fresh Thyme Leaves
2 Teaspoons Dried Oregano
1 Teaspoon Ground Cumin
10 Chopped Sun Dried Tomatoes
1 Teaspoon Freshly Ground Pepper
1/4 Cup Chopped Fresh Cilantro
If you are not using canned beans then soak overnight and boil for 1 1/2 hours until tender. In a large soup pot heat the olive oil and sauté the garlic and onions over a medium heat. Cook for 15 minutes until golden brown. Add the chopped tomatoes and jalapeño. Cook for another 5 minutes. Stir in the beans and any of their cooking liquid. Stir in the tomato paste, thyme, cumin, oregano, sun dried tomatoes, kosher salt and pepper. Reduce the heat to medium low and simmer for 1 1/2 hours making sure to stir occasionally. Serve topped with chopped cilantro. Serves 4
Lentil Soup
Many of us are super busy this time of year. Here is a soup that freezes extremely well. If you want to make this lentil soup vegetarian just leave out the ham bone.
INGREDIENTS
1 Pound Dried Lentils
1 Ham Bone
2 Quarts Water
1 Diced Onion
2 Chopped Celery Stalks
2 Chopped Carrots
4 Minced Garlic Cloves
1 Bay Leaf
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Sort and rinse the dried lentils. In a large size soup pot add the water, lentils, ham bone, onions, celery, carrots, garlic, bay leaf, kosher salt and pepper. Reduce the heat to low and cover with a lid. Cook for 2 1/2 hours making sure to stir occasionally. Turn off the heat and remove the ham bone from the soup. Remove any of the ham from the bone, chop into pieces and add back to the lentil soup. Remove the bay leaf and serve hot along with crusty bread and a nice green salad. Serves 6
Hearty Vegetable Soup
With so much heavy holiday food this time of year it’s good to take a nice little soup break. Here is a Hearty Vegetable Soup that goes well with a nice loaf of crusty bread.
INGREDIENTS
4 Tablespoons Olive Oil
3 Diced Carrots
1 Large Diced Onion
5 Cloves Minced Garlic
2 Cups Cubed Butternut Squash
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 Cups Vegetable Broth or Chicken Broth
15 Ounces Diced Tomatoes
1/4 Teaspoon Ground Thyme
2 Cups Chopped Kale
15 Ounces Cooked Chickpeas
In a large soup pot add the olive oil and turn the heat to medium high. Add the carrots, garlic, onions and sauté for 5 minutes. Add the butternut squash cubes, kosher salt, pepper and sauté for 2 more minutes. Add the vegetable broth or chicken broth and stir. Add the diced tomatoes and ground thyme. Bring to a boil and then reduce the heat to medium low and simmer for 30 minutes. Stir in the chopped kale and cooked chickpeas. Cook for another 30 minutes. Transfer to bowls and serve with crusty bread. Serves 4
Chorizo & Turkey Chili
If you have plenty of leftover turkey and are tired of making turkey sandwiches make my Chorizo & Turkey Chili. My chunky chili is just the thing for cold weather comfort or watching the game.
INGREDIENTS
4 Chorizo Sausages
2 Cups Diced Cooked Turkey
4 Tablespoons Olive Oil
1 Large Chopped Onion
1/2 Cup Water
1 Cup Water
1 Chopped Red Bell Pepper
4 Large Chopped Garlic Cloves
2 Teaspoons Ground Cumin
2 Tablespoons Chili Powder
15 Ounces Diced Tomatoes
28 Ounces Crushed Tomatoes
15 Ounces Kidney Beans
1 Cup Chopped Cilantro
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Heat olive oil in a large Dutch oven or pot over a medium high heat. Remove the casings of the sausages and break up the sausage into pieces. Add the onion and sausage pieces into the pot and cook for 10 minutes. Stir occasionally. Add water to deglaze the pan. Add the red bell pepper, chopped cilantro and garlic. Cook for 5 minutes. Add the cumin, chili powder, kosher salt, pepper, tomatoes and beans along with 1 cup of water. Bring to a boil. Reduce to a simmer. Cover and cook for 1 hour over a low heat. Stir occasionally. Remove from the heat and serve hot. Serves 4
Martha Washington’s Crab Soup
Tiny New York Kitchen will be honoring voting day by sharing with you First Lady recipes. Women's magazines did not exist back in the 1700s, but America's First Lady did have to entertain the President's guests. This recipe has not only survived the centuries, but was a favorite of the Roosevelts and Eisenhowers. Here is Martha Washington’s Crab Soup recipe.
INGREDIENTS
1 Cup Crab Meat
1 Tablespoon Butter
1 1/2 Tablespoons Unbleached Flour
3 Mashed Hard Boiled Eggs
Grated Zest of 1 Lemon
4 Cups Milk
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Pepper
1/2 Cup Heavy Cream
1/2 Cup Sherry
Dash Worcestershire
In a large saucepan, combine the butter, flour, eggs, lemon zest, salt and pepper. Boil on low heat and pour the milk in slowly. Add the crabmeat to the milk mixture and gently cook for 5 minutes. Add the cream and remove from the heat before it reaches a full boil. Add the sherry and Worcestershire. Transfer to bowls and serve immediately. Serves 4
