Gardens are beginning to give us an abundance of zucchini. What’s one to do with all of it? Here is a perfect soup that everyone will love. The curry is not overpowering and you may serve it either hot or cold.
It’s so hot and humid out that the thought of serving a heavy meal is not very enticing. One way to beat the heat is to serve my delicious Chilled Red Bell Pepper & Habanero Soup. I garnished with diced tomatoes, cucumbers, bell peppers, and red onions, but you can garnish with whatever strikes you.
Spicy Gazpacho
Gazpacho is so easy to make and is perfect for those upcoming warm days. If you want to ease up on the spiciness then use mild salsa instead of spicy salsa.
INGREDIENTS
1/4 Cup Chopped Red Onion
3/4 Cup Chopped Red Bell Pepper (Cored & Seeded)
1/2 Cup Chopped Seedless Cucumber
1/4 Cup Chopped Celery
14.5 Ounces Canned Diced Tomatoes (Drained a Little Bit)
1 Tablespoon Olive Oil
1 Tablespoon Red Wine Vinegar
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Cup Spicy Tomato Salsa
1 Tablespoon Chopped Fresh Cilantro
Sour Cream For Garnish (Optional)
Avocado or Guacamole For Garnish (Optional)
In a food processor place onions, red bell pepper, cucumbers, and celery. Pulse until vegetables are finely chopped. If you want your gazpacho a bit chunkier than pulse less. Add tomatoes, olive oil, red wine vinegar, kosher salt, pepper, and spicy tomato salsa. Pulse until blended. Transfer to serving bowl and stir in cilantro. Place, covered with plastic wrap, and chill in fridge for 2 or more hours. Serve chilled garnished with sour cream and or avocado if you desire. Serves 4.
© Victoria Hart Glavin
Mushroom Soup With Sherry
This is a creamy, rich and delicious soup. If you want to lower the fat and calories you can use fat-free half & half or milk.
INGREDIENTS
3 Tablespoons Butter
1 Diced Medium Onion
1 Tablespoon Minced Fresh Thyme
1/4 Cup Minced Fresh Parsley
1 Pound Cleaned & Sliced Mushrooms
2 Minced Garlic Cloves
3 Cups Chicken Broth
4 Cups Half & Half
2 Cups Heavy Whipping Cream
1 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
3 Tablespoons Cornstarch
1/2 Cup Sherry
In a Dutch oven over a medium-high heat, add butter and melt. Add diced onions, thyme, parsley, sliced mushrooms, and minced garlic. Cook, stirring frequently, for 7 minutes until mixture is softened. Add chicken broth, half & half, and whipping cream. Bring to a boil over a medium heat. Reduce heat, and season with kosher salt and pepper. In a small-size bowl dissolve cornstarch in sherry. Add sherry mixture to soup, stir constantly until thickened. Cook for 1 minute more. Remove from heat and ladle into serving bowls. Serve with salad and crusty bread. Serves 4 to 6
© Victoria Hart Glavin
Lima Bean & Ham Soup
Spring is here, but we’re still having some rather cool days. I had some leftover ham and decided to make a pot of Lima Bean & Ham Soup. I loved this soup as a child and still do.
INGREDIENTS
1 Cup Dry Lima Beans
4 Cups Water
2 Pounds Diced Cooked Ham
1 Tablespoon Butter
1 1/2 Cups Diced Celery
1 1/2 Cups Chopped Yellow Onions
1/2 Cup Chopped Red Onions
1/2 Cup Diced Carrots
1/2 Cup Diced Red Bell Peppers
3/4 Teaspoon Crushed Dried Thyme
1/2 Teaspoon Freshly Ground Pepper
1 Bay leaf
4 Cups Water
1 Bottle Beer
Rinse dried lima beans. In a 4-quart Dutch oven combine beans and 4 cups water. Bring to a boil. Reduce heat and simmer, uncovered, for 3 minutes. Remove from heat. Cover and let stand for 1 hour. Or, if you have time, place beans in water, in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours (or overnight). Drain and rinse beans. Set aside.
In same Dutch oven heat butter over medium heat. Add onions, celery, carrots and red bell pepper. Cook and stir for 7 minutes until vegetables are tender. Add cooked diced ham and cook for 1 minute. Stir in beans, thyme, pepper, bay leaf, 4 cups water, and beer. Bring to boil. Reduce heat and simmer, covered, for 1 1/2 hours until beans are tender. Remove from heat and ladle into serving bowl. Serves 4
Note: Because ham is fairly salty I did not add salt to this recipe. If you feel that your soup needs salt then by all means add it. Word of warning, however, you should taste your soup before adding it.
© Victoria Hart Glavin
Artichoke & Chicken Soup
Artichokes are members of the asteraceae family (commonly referred to as the aster, daisy, or sunflower family). Artichokes are high in fiber and contain antioxidants that boost liver function. Eating them may soothe nausea, pain, bloating, and other digestive issues. Squeeze an artichoke before purchasing it. If you hear a squeaky sound, it’s probably fresh. To keep artichokes from discoloring, soak them in lemon water.
INGREDIENTS
1 Teaspoon Fennel Seed
3 Tablespoons Safflower Oil
1 Pound Boneless, Skinless Chicken Breast (Cut Into 1 1/2 Inch Pieces)
1 Teaspoon Kosher Salt
1/4 Cup Unbleached Flour
1 Leek (Trimmed, Washed & Thinly Sliced)
3 Sliced Garlic Cloves
1/4 Teaspoon Red Pepper Flakes
1 Tablespoon Red Wine Vinegar
2 Cup Low-Sodium Chicken Broth
3 Cups Water
4 Artichokes (Trimmed, Steamed & Quartered Lengthwise)
2 Cups Arugula
Slice top third off each artichoke with a serrated knife. Remove outer leaves until pale-green ones are exposed. Remove stems’ tough layers with a peeler. Trim ends. Trim tough leaves around bases with a paring knife. Keep in a bowl of water with juice of 1 lemon. To steam bring 2 inches of water to a simmer in a large-size pot fitted with a steaming basket. Add artichoke. Cover with lid and steam for about 12 minutes until easily pierced with tip of a sharp knife.
Heat medium-size heavy pot over a medium-high heat. Add fennel seed. Cook, stirring for 1 minute. Transfer to a plate. Add 2 tablespoons oil to pot. Swirl to coat. Season chicken with 1/2 teaspoon kosher salt. Coat with flour and shake off excess. Add half of chicken to pot. Cook for about 10 minutes constantly turning until golden brown on all sides. Transfer to a plate. Repeat with remaining oil and chicken. Reduce heat to medium and add leeks, garlic, and red pepper flakes. Add vinegar and 1/2 cup chicken broth. Scrape up browned bits with a wooden spoon. Cook for 8 minutes, stirring, until vegetables are tender. Add remaining chicken broth, water, fennel seeds, chicken with any accumulated juices, and artichokes. Bring to a boil. Reduce to a simmer. Cook for 10 minutes until chicken is tender. Add arugula and remaining kosher salt. Cook for 1 minute. Remove from heat and ladle into bowls and serve hot. Serves 4.
© Victoria Hart Glavin
Asparagus & Pea Soup
Spring is here and asparagus is bountiful. This soup is so delicious that you’ll want to make it all year round.
INGREDIENTS
2 Large Trimmed Leeks (White Parts Only)
2 Bunches Trimmed Asparagus
4 Tablespoons Unsalted Butter
1 Cup Diced Onions
2 Tablespoons Unbleached Flour
8 Cups Chicken or Vegetable Stock
2 Cups Fresh or Frozen Peas
2 Teaspoons Kosher Salt
1 Teaspoon Chopped Fresh Thyme
1/2 Teaspoon Freshly Ground Pepper
Split leeks in half lengthwise and rinse under cold running water to remove any grit. Cut leeks into 1/2 inch thick slices. Remove tips of asparagus and set aside. Dice asparagus stems into very small pieces. In a small-size pot blanch asparagus tips in salted water over a medium heat for 3 minutes. Drain and transfer tips to a bowl filled with ice water for 1 minute (this stops cooking process). Drain asparagus and set aside. In a large-size pot melt butter over a medium heat. When butter starts to bubble cook leeks and onions over a low heat for 10 minutes. Sprinkle in flour over vegetables and cook for 2 minutes. Stir constantly. Add chicken or vegetable stock. Bring to a boil over a medium-high heat. Skim off any residue that rises to top. Add asparagus pieces (chopped stems and tips), peas, kosher salt, thyme and pepper. Cook on medium-low for 5 minutes. The asparagus should be tender. Transfer soup, in batches, to a food processor or blender. Process until smooth. Return pureed soup to pot and cook for 5 minutes over medium-low heat. Remove from heat and serve hot. Serves 8
© Victoria Hart Glavin
Chunky Borscht
Perfect for Passover or anytime! You gotta love beets though!
INGREDIENTS
2 Tablespoons Olive Oil
1 Chopped Onion
2 Peeled & Diced Parsnips
1 Small Peeled & Diced Celery Root
1 Peeled & Diced Turnip
1 1/2 Teaspoons Kosher Salt
2 Cups Cooked & Diced Beets
3 1/2 Cups Drained & Diced Canned Tomatoes (15 Ounce Can)
3 1/2 Cups Low-Sodium Beef Broth or Vegetable Broth
3 Cups Water
1/2 Teaspoon Freshly Ground Pepper
1/3 Cup Plus 3 Tablespoons Chopped Fresh Dill
In a large-size saucepan, heat olive oil over medium-low heat. Add onions and cook for 5 minutes until translucent. Stir occasionally. Add parsnips, celery root, turnips, and 1 teaspoon kosher salt. Cover with a lid and cook for 5 minutes until vegetables begin to soften. Add beets, tomatoes, broth, water, 1/2 teaspoon kosher salt, and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 15 to 20 minutes until vegetables are tender. Stir in 1/3 cup dill. Remove from heat and ladle into individual bowls. Serve hot topped with remaining dill and sour cream. Serves 4
© Victoria Hart Glavin
Tomato Basil Soup With Asiago Cheese
Here is a delicious hearty tomato soup that’s quick to make. If you want to make a vegetarian version of this soup substitute vegetable broth for the chicken broth.
INGREDIENTS
3 Pounds Washed Roma (Plum) Tomatoes
2 Cups Sliced Yellow Onions
6 Minced Garlic Cloves
3 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Crushed Red Pepper Flakes
32 Ounces Low-Sodium Chicken Broth
1 Cup Chopped Fresh Basil
1 Teaspoon Fresh Thyme Leaves
2 Bay Leaves
6 Tablespoons Shredded Asiago Cheese
Cut the tomatoes in half lengthwise and seed. Preheat your oven to 400 degrees. Toss tomatoes, onions, garlic and olive oil together in a medium-size bowl. Spread tomato mixture on a non-stick baking sheet and roast for 45 minutes. Remove baking sheet from oven. Once cool enough to handle, remove and throw away skins from tomatoes. Transfer tomato mixture to large-size stockpot over a medium heat along with any juices. Add kosher salt, crushed red pepper flakes, broth, basil, thyme and bay leaves. Bring to a boil and then turn down heat. Simmer for 30 minutes. Throw away bay leaves. Puree soup in batches in food processor or blender until smooth. Garnish each serving with 1 tablespoon Asiago cheese. Serve immediately. Serves 6 (1 Cup Each)
© Victoria Hart Glavin
Easy Slow Cooker Vegetable Beef Soup
Seriously, it doesn’t get much easier than this! Throw it in the slow cooker and go out and have fun.
INGREDIENTS
1 Pound Boneless Beef Chuck Pot Roast (Cut Into 3/4 Inch Pieces)
1 Tablespoon Canola Oil
4 Cups Water
1 Can Undrained Diced Tomatoes (14.5 Ounces)
2 Cups Frozen Mixed Vegetables
2 Medium Peeled & Chopped Potatoes
1 Ounce Onion Soup Mix
1 Teaspoon Instant Beef Bouillon Granules
1/2 Teaspoon Freshly Ground Pepper
1 Minced Garlic Clove
In a large-size skillet brown meat pieces in hot oil over a medium-high heat. Drain fat. In a 4 quart slow cooker place meat and remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Ladle into bowls and serve with hot French bread and a garden salad. Serves 6
© Victoria Hart Glavin
