Post Category → Soups, Stews, and Chili

Chickpea and Chicken Stew with Curry and Coconut

1 tablespoon olive or coconut oil

1 large Spanish onion, peeled and chopped

3 celery stalks, chopped

2 carrots, scrubbed and diced

2 garlic cloves, peeled and minced

1 tablespoon minced fresh ginger root

2 tablespoons curry powder

1 16 ounce can chickpeas, drained and rinsed

1 16 ounce can coconut milk

2- 3 cups chicken broth

1 pound boneless, skinless chicken breasts or thighs, trimmed and cut into bite size pieces

1 16 ounce bag or box baby spinach

1 – 1 1/2 cups chopped fresh cilantro leaves

1- 2 limes, quartered

1 cup lightly toasted cashews or almonds

Place a large pot over high heat and when it is hot, add the oil. Add the onion, celery, carrots, garlic, and ginger and cook until golden and tender, about 10 minutes.

Add the curry and cook 5 minutes.

Add the chickpeas, coconut milk, and chicken broth and bring the mixture to a boil. Lower the heat to low and add the chicken. Cook until the chicken is cooked through, about 15 minutes.

Add the spinach, a handful at a time, and cook until wilted, about 5 minutes. Add the cilantro and stir well.

Serve right away with a squeeze of lime and a sprinkling of cashews.

Butternut Squash and Chickpea Stew with Kale and Tahini

Makes 10- 12 cups

1 teaspoon olive or vegetable oil
1 onion, peeled and chopped
3 garlic cloves, peeled and sliced or minced
1 large carrot, scrubbed chopped
1 celery stalk, chopped
½ teaspoon ground coriander
½ teaspoon ground cumin
1/2 teaspoon smoked paprika
¼ teaspoon ground cinnamon
½ butternut squash, microwaved for 5 minutes, peeled and cubed
4 cups chicken or vegetable stock
2 16-ounce cans chickpeas, drained and rinsed
1 cup diced tomatoes, including the liquid
1 jalapeno or chipotle chili, minced (optional)
1 bunch Lacinato kale, chopped

Tahini (about 1 teaspoon per cup)
Lime

  1. Put a medium-size pot on the stove and set the heat to medium. When it is hot, add the oil. Add the onion, garlic, carrot and celery and cook until the onion is tender and lightly browned, about 10 minutes.
  2. Add the coriander, cumin, paprika and cinnamon and cook, stirring once, for 2 minutes.
  3. Add the squash and stock and bring to a boil. Add the chickpeas and tomatoes and when it comes to a boil, reduce the heat to low. Cook, partially covered, until the squash is tender and the stew comes together, about 20 minutes.
  4. Add the chili (if using) and kale, and stir until wilted.
  5. Serve, drizzled with tahini, and a squeeze of lime.

Extra Lemony Avgolemono

I am a lemon fanatic and as a rule, the more the merrier. If you don’t feel the same way, simply reduce the amount of juice and zest you add.

Makes about 8 cups


8 cups low-sodium chicken broth
1⁄3 cup brown rice
3 large eggs
Juice of two lemons (⅓- ½ cup)
Grated zest of one lemon
1⁄4 cup chopped fresh parsley, mint, or dill leaves

Put a soup pot on the stove, add the chicken broth and bring it to a boil over high heat. Add the rice, turn the heat down to low, and cook until the rice is tender, about 45 minutes.

While the broth mixture is cooking, put the eggs, lemon juice and lemon zest a small bowl and whisk until creamy yellow.

When the rice has finished cooking and is tender, use a ladle or small cup to add some of the broth mixture to the egg mixture, very gradually and whisking all the while, being very careful not to let the eggs curdle. (This is called “tempering” the eggs.)

Slowly pour the egg mixture into the soup pot, whisking all the while, until the broth and eggs are completely combined. Cook over low heat for 5 minute

Serve right away garnished with the parsley, mint, or dill.

Shredded chicken option: add about 4 cups shredded chicken just before serving.

Moroccan Chickpea Soup

Makes 10 -12 cups

1 tablespoon oil 

1 onion, chopped

2 carrots, scrubbed and chopped 

2 celery stalks, halved and sliced

3 garlic cloves, peeled and minced

1 tablespoon minced fresh ginger root

1 chipotle chili or jalapeno pepper, minced

½ teaspoon ground cumin

¼ teaspoon ground cinnamon

2 16 ounce cans chickpeas, drained and rinsed 

1 16 ounce can diced tomatoes, including the liquid 

6 cups chicken stock 

  1. Put a soup pot on the stove and turn the heat to medium. When the pot is hot, carefully add the oil.
  2. Add the onion, carrots, celery, garlic, ginger, chipotle, cumin and cinnamon and cook, partially covered, until the vegetables are beginning to soften, about 15 minutes. Stir occasionally while they cook.
  3. Add the chickpeas, tomatoes and chicken stock, raise the heat to high and bring to a boil. Reduce the heat to low, and cook, partially covered until the carrots are tender and the soup has come together, about 1 hour. 
  4. Serve right away or cover and refrigerate up to 5 days.                                                                                                                                                                                                                         

Mixed Bean and Vegetable Soup

I developed this soup when I was stuck in the house, craving soup, with a pretty full pantry but not a lot of fresh vegetables. Now, I make sure I have as many beans as I can on hand, and in fact, I usually double the recipe and use one can each of black beans, small white cannellini beans, chickpeas, and dark red kidney beans. I usually freeze some so I always have some.

Makes about 10 cups 

1 ½ teaspoons vegetable or olive oil 

1 yellow onion, peeled and chopped

2 carrots, scrubbed and chopped

2 celery ribs, chopped

2 garlic cloves, peeled and minced

½ teaspoon fennel seed

½ teaspoon dried thyme

4 cups assorted cooked beans (the more kinds the merrier), drained and rinsed

½ cup lentils, any kind

4 – 6 cups chicken stock 

1 cup water 

1 14 ounce can diced tomatoes, including the liquid

¼ cup rice, any kind, farro, or barley

1 cup chopped fresh flat-leaf parsley leaves 

Lemons, for serving

  1. Put a large pot on the stove and turn the heat to medium. When the pot is hot, add the oil.
  2. Add the onion, carrots, celery, garlic, fennel and thyme and cook until they are tender, about 10 minutes.
  3. Add the beans, lentils, broth, and water, then simmer the soup, partially covered, for 30 minutes.
  4. Add the tomatoes and rice and cook until the rice is tender, about 45 minutes. Simmer another 15 minutes.
  5. Add the parsley and serve right away, with a squeeze of lemon. Or cool, cover and refrigerate up to 5 days.

Moroccan Vegetable Stew

I got this recipe from my sister-in-law Annette Nirenberg and then made a few changes here and there. It makes a lot, and it’s totally fine to halve the recipe but it’s so good, you’ll want to have a party!

Makes about 14 cups 

For the stew:

1 tablespoon olive oil

1 Spanish onion or 2 leeks, chopped

1 tablespoon chopped fresh ginger root

3 garlic cloves, peeled and thinly sliced

½ teaspoon ground cinnamon

¼ teaspoon cayenne powder

1 teaspoon curry powder

2- 3 small turnips, diced 

2 parsnips, diced

4 carrots, scrubbed and diced

1 butternut squash (about 5- 6 cups), diced

3 zucchini, diced

1 14.5 ounce can diced tomatoes

2 cups cooked chickpeas

5- 6 cups chicken broth

For the garnish:

¼ cup chopped fresh basil leaves

¼ cup chopped fresh cilantro leaves

zest of 1 lemon 

¼- 1/3 cup goat cheese

½ cup raisins or currants

  1. Place a large stockpot over medium heat and when it is hot, add the oil.  Add the onion, ginger, garlic, cinnamon, cayenne and curry and cook until the onion is tender, 10- 15 minutes. 
  2. Add the turnips, parsnips, carrots and squash and cook, stirring occasionally, for 10 minutes.  Add the zucchini, tomatoes, chickpeas and chicken broth and bring to a boil.  Lower the heat to low and cook, partially covered, until the vegetables are tender but do not fall apart, about 45 minutes to 1 hour. 
  3. Serve right away with steamed basmati rice or transfer to a container, cover and refrigerate up to 2 days.  Garnish with basil, cilantro, lemon zest, goat cheese and raisins. 

Spicy Pork and Butternut Squash Stew

This recipe was adapted from The Bitten Word blog, which sadly no longer exists. They adapted it from Bon Appetit years and years ago. It’s an amazing combination of flavors and textures, sweet, spicy, salty, and perfect fall and winter fare, and I like it best served on top of polenta. That said…………. I’ve made this many many times and can tell you it’s best made over a few days. One for marinating, one, even two, for stewing and sitting, and then another for reheating, and best of all, eating. It’s well worth the wait!

Makes 8- 10 cups

1 1/2 pounds boneless pork shoulder (Boston Butt), trimmed as much as possible, and cut into 1 inch cubes

2 tablespoons olive oil, divided

4 garlic cloves, peeled and chopped

1 tablespoon ground coriander

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 large Spanish onion, peeled and chopped

2 carrots, scrubbed and chopped

1 celery rib, chopped

1/2 teaspoon crushed red pepper flakes, or more to taste

1 teaspoon Greek oregano

3 chipotle chilies in adobo, mashed

1 16 ounce can diced tomatoes, including the juice

4 cups chicken stock, divided

1/2 butternut squash, peeled, seeded and cut into 1 inch pieces

2 zucchini, trimmed, halved and cubed

Garnish:

1/2 red onion, peeled, and thinly sliced

1/4 cup fresh lime juice

1/2- 3/4 cup chopped fresh cilantro leaves

1/2 cup shelled pumpkin seeds

  1. Put the pork, 1 tablespoon oil, garlic, coriander, salt and pepper in a bowl and toss well. Cover and refrigerate at least 4 hours and up to 2 days. Toss from time to time.
  2. Place a large pot over medium-high heat and when it is hot, add the pork mixture and cook until browned on all sides, about 10 minutes in all. Use a slotted spoon to remove the pork to a bowl. Discard the fat. Set aside and proceed with the recipe.
  3. Reheat the pot and when it is hot, add the remaining 1 tablespoon oil. There may be enough fat in the pot to not need this. Add the onion, carrots, celery, red pepper flakes, and oregano. Cook, stirring occasionally until the vegetables are tender, about 10 minutes. Add the reserved pork and mashed chipotles and stir well.
  4. Add the tomatoes and 2 cups chicken stock and bring to a gentle boil. Lower the heat to low, partially cover and cook one hour.
  5. You will want to remove the fat (there will be a lot) and the time to do it is now. Transfer as much of the liquid as possible to a container and refrigerate until the fat has hardened on the top, at least 2 hours and up to overnight. The fat will rise to the top and be easily removed. Discard the fat (or save the spicy salty fat for another use) and pour the liquid back into the pot.
  6. Add the remaining 2 cups chicken stock, the butternut squash and zucchini and cook over low heat until very tender, 1- 1 1/2 hours.
  7. For the garnish: Put the onion and lime in a small bowl and let sit at least 1 hour and up to overnight.
  8. Serve the stew with the lime- marinated onion, cilantro leaves and pumpkin seeds.

Gazpacho with Feta Cheese and Croutons

 
1 garlic clove, minced
1 large or 2 small cucumbers, peeled, seeded and diced
1 small red onion, diced
3 vine- ripe tomatoes, diced
1 yellow pepper, diced
3 cups tomato or v8 juice
3 tablespoons red wine vinegar
½ cup crumbled Feta cheese
2 cups croutons

Place the garlic, cucumbers, onion, tomatoes, yellow pepper, tomato juice and vinegar in a bowl and mix to combine. Remove 2- 3 cups and transfer to a blender. Blend until smooth and return to the bowl. Cover and refrigerate at least one hour and up to overnight.
Serve garnished with Feta cheese and croutons.

Grape Gazpacho

1 1/2 cups small seedless grapes 
1 – 1 1/2 cucumbers, peeled, seeded, if desired and chopped 
1 ½ Granny Smith apples, peeled, cored and cut in small dice
¼ – ½ red onion, chopped
3 tablespoons chopped fresh dill
2 ½- 3 cups skim milk buttermilk
1 ½ cups ice water
1 teaspoon kosher salt
½ teaspoon black pepper
4 radishes, sliced paper thin

Place the grapes, cucumbers, apple and onion in the bowl of a food processor fitted with a steel blade and quickly pulse until chopped well.  Transfer to a mixing or serving bowl and add the dill, buttermilk, water, salt and pepper. Cover and refrigerate until very cold, about 1- 2 hours.  Serve garnished with the radishes. 

Yield: about 8 – 9 cups

Gazpacho

This refreshing raw summer soup is a salad in a bowl. The classic Spanish recipe has more olive oil and includes bread crumbs; this version uses less oil and substitutes croutons for the crumbs, reducing the calories and improving (I think) the flavor and texture. Dill and cilantro aren’t traditional Spanish flavors, but both work in this recipe. The feta isn’t traditional either, but it’s still very tasty.

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Vegetable Stock

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Vegetable Stock
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Prep time: 
Cook time: 
Total time: 
Serves: 8 cups
 
Ingredients
  • 2 Spanish onions, quartered
  • 3 carrots, sliced
  • 2 celery stalks, including greens, sliced
  • 3 potatoes, quartered
  • 8 sprigs parsley
  • 4 garlic cloves
  • 4 sundried tomatoes
  • 2 bay leaves
  • 12 black peppercorns
  • 8 cups cold water
  • salt
Instructions
  1. Combine all the ingredients in a large stockpot and bring to a boil over high heat. Reduce heat to low and cook, partially covered, for one hour, stirring occasionally.
  2. Strain soup and discard vegetables. Add salt to taste.
  3. Cover and refrigerate until ready to use.

 

Beef Stock

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Beef Stock
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Prep time: 
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Serves: 10 cups
 
Ingredients
  • 3 - 4 pounds meaty beef bones
  • 1 Spanish onion, quartered
  • 2 carrots, sliced
  • 2 celery stalks, including greens, sliced
  • 8 sprigs parsley
  • 1 tablespoon dried thyme
  • 2 bay leaves
  • 1 6 ounce can tomato paste
  • 12 cups cold water
Instructions
  1. Preheat oven to 400 degrees.
  2. Place the bones in a large roasting pan and cook until the bones are browned, about 1 - 1½ hours. Discard rendered fat.
  3. Place the bones in a large stockpot and add the remaining ingredients.
  4. Bring to a boil over high heat.
  5. Reduce heat to low and cook, partially covered, for 4 - 5 hours.
  6. Strain soup and discard solids. Add salt to taste.
  7. Cover and refrigerate until ready to use. Discard solidified fat.

 

Fish Stock

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Fish Stock
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Prep time: 
Cook time: 
Total time: 
Serves: 10 cups
 
Ingredients
  • 1 Spanish onion, quartered
  • 2 carrots, sliced
  • 2 celery stalks, including greens, sliced
  • 8 sprigs parsley
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 cups dry white wine
  • 8 cups cold water
  • bones and head of 5 - 6 white fleshed fish (such as flounder or sole)
Instructions
  1. Combine all the ingredients in a large stockpot and bring to a boil over high heat. Reduce heat to low and cook, partially covered, for 30 minutes, stirring occasionally.
  2. Strain soup and discard solids. Add salt to taste.
  3. Cover and refrigerate until ready to use.

 

Black Bean Chili

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Black Bean Chili
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Prep time: 
Cook time: 
Total time: 
Serves: 12-14 cups
 
Ingredients
  • 4 cups dried black turtle beans, soaked overnight or about 12 cups canned and drained black beans
  • 1 tablespoon olive oil
  • 1 Spanish onion, coarsely chopped
  • 1 red onion, coarsely chopped
  • 3 - 4 garlic cloves, finely chopped or pressed
  • 1 red bell pepper, diced
  • 2 - 3 tablespoons ground cumin
  • 2 tablespoons dried Greek oregano
  • 2 - 3 tablespoons chili powder
  • 2 bay leaves
  • 4 1 pound cans whole tomatoes, in their juice, coarsely chopped
  • 6 cups water or chicken stock, or more, if needed
  • Salt and pepper to taste
  • Fresh cilantro
  • Fresh basil
  • Yellow bell pepper, diced
  • Sour cream or Yogurt
Instructions
  1. If you are using dried beans, put them in a large pot with enough water to generously cover them. Bring to a boil. Reduce heat to low and cook for about one hour or until the beans are almost soft. Drain and set aside. If you are using canned beans, proceed with recipe.
  2. Heat a large stockpot over a medium low flame and add oil. When the oil is hot, add the onions, garlic, bell pepper and spices and cook, covered, until the vegetables are soft.
  3. Raise heat to high, add bay leaves, tomatoes, water and black beans and bring to a boil. Reduce heat to low and cook, partially covered for two hours or until the beans are very soft and the soup has thickened to desired consistency. If necessary, add additional water or stock.
  4. Garnish with fresh cilantro, fresh basil, scallions, chopped yellow bell pepper and sour cream or yogurt.

 

Vegetable Chili

Great on pasta Omelettes

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Vegetable Chili
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Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 teaspoons olive or canola oil
  • 2 Spanish onions, coarsely chopped
  • 4 cloves garlic, finely chopped
  • 2 bell peppers, any combinations of colors, coarsely chopped
  • 1 small eggplant, peeled, if desired, and cubed or 3 zucchini, cubed
  • 1 tablespoon dried Greek oregano
  • 1 - 2 tablespoons chili powder
  • 2 teaspoons crushed chili flakes
  • 1 tablespoon ground cumin, or more, to taste
  • 1 teaspoon cayenne pepper (optional)
  • 1 16 ounce can or 2 cups cooked white beans, rinsed and drained
  • 1 16 ounce can or 2 cups cooked black beans, rinsed and drained
  • 4 (1 pound) cans dark red kidney beans, rinsed and drained
  • 1 cup dried lentils, washed and picked over for stones
  • 2 20 ounce cans whole tomatoes, coarsely chopped, including juice
  • Freshly chopped cilantro or basil
Instructions
  1. Heat an 8 quart stockpot over a medium flame and add oil. When the oil is hot, add onions, garlic, peppers, eggplant or zucchini and spices and cook until vegetables are golden, about 10 minutes.
  2. Reduce heat to low, add beans, lentils and tomatoes and cook, covered, for 1 - 2 hours, stirring occasionally.
  3. Just prior to serving, add basil or cilantro.
  4. Serve with cornbread

 

Mixed Bean Soup

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Mixed Bean Soup
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Total time: 
 
Ingredients
  • 2 teaspoons olive oil
  • 1 Spanish onion, chopped
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 2 - 3 garlic cloves, chopped
  • 5 cups assorted cooked beans (kidney, black, white and fava beans)
  • 6 - 8 cups chicken, beef or vegetable stock
  • 2 medium potatoes, cubed
  • Fresh basil or cilantro, chopped
Instructions
  1. Heat a 6 - 8 quart stockpot over a medium low flame and add oil. When the oil is hot, add onion, celery, carrots and garlic. Cook for about 7 - 10 minutes or until the vegetables begin to soften.
  2. Add beans and stock and bring to a low boil. Reduce heat to low and cook for about 1 - 2 hours or until the beans are soft. Add potatoes and cook until they are soft. Serve with basil or cilantro.

 

Chilled Moroccan Tomato Soup

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Chilled Moroccan Tomato Soup
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Prep time: 
Total time: 
 
Ingredients
  • 4 - 5 garlic cloves, finely chopped or pressed
  • 1 tablespoon Hungarian paprika
  • 2 - 3 teaspoons ground cumin
  • 8 fresh tomatoes, diced
  • ¼ cup chopped fresh cilantro, plus extra for garnish
  • ¼ cup white vinegar
  • Salt and pepper to taste
  • Yogurt, for garnish
Instructions
  1. Place all the ingredients in a bowl and mix to combine. Remove half the mixture and place in the bowl of a food processor fitted with a steel blade and puree. Combine with reserved tomatoes mixture and refrigerate for at least two hours.
  2. Salt and pepper to taste.
  3. Garnish with cilantro and if desired, yogurt.

 

Gazpacho

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Gazpacho
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Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 cucumbers, peeled and seeded, if desired, and diced
  • 3 beefsteak tomatoes, diced
  • 4 garlic cloves, finely chopped or pressed
  • 1 red onion, coarsely chopped
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 tablespoons olive oil
  • ¼ cup red wine vinegar
  • ¼ cup balsamic vinegar
  • 2 - 3 cups tomato juice
  • ½ teaspoon cayenne pepper, or more to taste
  • 1 teaspoon black pepper, or more to taste
  • 1 teaspoon salt
  • ¼ cup chopped fresh parsley, basil, dill or cilantro
Instructions
  1. Place the cucumbers, tomatoes, garlic, onion and peppers in a medium size glass or ceramic bowl and mix.
  2. Add remaining ingredients, except for the fresh herbs. Toss to combine, cover and refrigerate for at least four hours.
  3. If you prefer a finer soup, place the vegetables in the bowl of a food processor fitted with a steel blade and pulse until it is the desired consistency.
  4. Add fresh herbs just prior to serving.

 

Corn Soup with Bell Peppers and Cilantro

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Corn Soup with Bell Peppers and Cilantro
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Prep time: 
Cook time: 
Total time: 
Serves: 10 cups
 
Ingredients
  • 2 teaspoons olive oil
  • 1 Spanish onion, coarsely chopped
  • 2 - 3 garlic cloves, finely chopped or pressed
  • 1 red bell pepper, diced (see note)
  • 1 green bell pepper, diced (see note)
  • ¼ - ½ teaspoon cayenne pepper (optional)
  • 6 large ears of corn, approximately 4 cups kernels when scraped or cut off (or 2 17 ounce cans corn)
  • 7 - 8 cups chicken or vegetable stock
  • ¼ cup chopped fresh cilantro, plus more for garnish
Instructions
  1. Heat a large stockpot over a medium low flame and add the oil. When the oil is hot, add the onion, garlic, bell peppers and, if desired, cayenne pepper. Cook for about 15 minutes or until the vegetables are softened.
  2. Raise heat to high, add corn and stock and bring to a boil. Reduce heat to low and cook, partially covered, for 25 minutes.
  3. Transfer half of the solids to a blender or food processor fitted with a steel blade and puree. Return puree to soup and stir.
  4. Garnish each serving with fresh cilantro.

Notes: you can add the bell peppers at the end if you prefer them to be crisp.

Praised as an aphrodisiac, Cilantro has been lauded as a remedy for nosebleeds and compared to the smell of bedbugs and rubber, cilantro

is a controversial herb: you either love it or hate it. The leaf, which looks like flat leaf parsley, is traditionally used in Mexican, Thai, Indian, Middle Eastern and Portuguese cooking. It is best known for it’s appearance in salsa, guacamole, beans and curried dishes and is especially great paired with mint.

Buy cilantro only when it is very fresh; it should be bright and curly looking. To store it, place the stems in a glass of water and cover the

leaves with a plastic bag; it should keep for about a week. Wash it just prior to using it. NEVER substitute dried coriander

To remove corn from the cob, stand it on its stem and cut from top to bottom. For this recipe, remove the corn first.

Black Bean Soup

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Black Bean Soup
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Prep time: 
Cook time: 
Total time: 
Serves: 10-12 cups
 
Ingredients
  • 1 pound dried black turtle beans, quick cooked until soft or 6 cups cooked
  • (about 3 - 4 cans)
  • 8 cups water or chicken stock
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 small red onion, chopped
  • 1 red bell pepper, diced
  • 4 garlic cloves, finely chopped or pressed
  • ¼ teaspoon ground ginger
  • 2 teaspoons chili powder, or more, to taste
  • 2 teaspoons ground cumin, or more, to taste
  • 2 bay leaves
  • ½ - 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon dried basil
  • 1 teaspoon dried Greek oregano
  • ***Optional***
  • Limes
  • Freshly chopped cilantro
  • Freshly chopped basil
  • Chopped scallions
  • Sour cream or yogurt
Instructions
  1. Place all the ingredients, except for the optionals, in a heavy bottomed 8 quart stockpot and bring to a gentle boil. Reduce heat to low and cook, partially covered, for about 2 - 4 hours, depending upon consistency desired.
  2. If you want a pureed soup, simply place the soup, in batches, in a blender or food processor fitted with a steel blade and blend until smooth.
  3. Just prior to serving, squeeze the juice of ¼ lime on each serving and garnish with cilantro, basil, scallions and yogurt or sour cream.

Note: As this soup sits, it will thicken: if you want a thinner soup, add more water or stock.

Serve with Cornbread

Chilled Borscht

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Chilled Borscht
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Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 large bunches beets, (about 8 cups peeled, if desired, and thinly sliced)
  • 6 cups water or chicken stock
  • ⅓ cup white sugar (optional)
  • 2 tablespoons fresh lemon juice
  • 3 cups yogurt or buttermilk
  • salt and pepper to taste
  • 1 - 2 tablespoons chopped fresh dill
  • 1 salad cucumber, thinly sliced
  • Yogurt for garnish (optional)
Instructions
  1. Combine beets, water or chicken stock and sugar, if desired, in a heavy bottomed stockpot and bring to a boil. Reduce heat to low and cook, partially covered, for about 35 minutes or until the beets are tender. Set aside to cool to room temperature.
  2. Place beets in a blender or food processor fitted with a steel blade and process, gradually adding stock, lemon juice and buttermilk, until smooth. If necessary, this can be done in two batches.
  3. Refrigerate for at least two hours.
  4. Add salt and pepper to taste and garnish with dill, cucumber and yogurt, if desired.

 

Toby Gross’ Beet Borscht

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Toby Gross' Beet Borscht
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Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1½ pounds turkey legs (about 2 large), skinned
  • 1 - 2 garlic cloves, chopped or pressed
  • 1 Spanish onion, coarsely chopped
  • 2 carrots, halved lengthwise and sliced
  • 1 celery stalk, sliced
  • Chicken stock or water, to cover
  • 2 bunches beets, quartered and sliced
  • 1 tablespoon white sugar
  • Salt and pepper to taste
  • 1 lemon, thinly sliced
  • 1 tablespoon chopped fresh dill, or more to taste (optional)
  • 2 tablespoons sour cream or yogurt (optional)
Instructions
  1. Place turkey, garlic, onion, carrots and celery in a large stockpot and add chicken stock or water to cover. Bring to a boil, reduce heat to low, partially cover and cook for about 2 hours.
  2. Add beets and sugar, raise heat to high and bring soup to a boil. Reduce heat to medium and cook until the beets are soft, about 35 minutes. Add salt and pepper to taste. Skim fat off top.
  3. Garnish with lemon slices and add dill and sour cream, if desired.

Originally known to be used in witchcraft, dill is best known for its use in pickles, borscht and Jewish chicken soup. The leaves are also used in Jewish, Russian, Scandinavian and Eastern European cuisines and are especially good with potato dishes, sour cream and yogurt dishes and mushrooms. The seeds are most often paired with meat and cabbage dishes and are supposedly good for digestion.

Butternut Squash Soup with Pear, Orange and Rosemary

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Butternut Squash Soup with Pear, Orange and Rosemary
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Prep time: 
Cook time: 
Total time: 
Serves: 12 cups
 
Ingredients
  • 2 teaspoons olive oil
  • 1 Spanish onion, chopped
  • 1 butternut squash, peeled, seeded and sliced
  • 1 pear, sliced
  • 1 sprig fresh rosemary or 1 teaspoon dried
  • 6 - 7 cups chicken or vegetable stock
  • ½ cup orange juice
  • 2 - 3 teaspoons grated fresh orange zest
  • Orange slices (for garnish)
Instructions
  1. Heat a large stockpot over a medium low flame and add the oil. When the oil is hot, add the onion and cook for about 5 - 10 minutes or until the onion is golden.
  2. Add remaining ingredients, raise heat to high and bring to a boil. Reduce heat to low and cook, partially covered, for 25 minutes, or until the squash is tender.
  3. Transfer the solids to a blender or food processor fitted with a steel blade and puree until smooth.

 

Curried Vegetable Soup with Fresh Ginger Root

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Curried Vegetable Soup with Fresh Ginger Root
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Cook time: 
Total time: 
 
Ingredients
  • 1 teaspoon olive oil
  • 1 small onion, chopped
  • 2 - 3 garlic cloves, sliced
  • 1 - 2 quarter size slices fresh ginger root
  • 1 tablespoon curry powder or more, to taste
  • 5½ - 6 cups chicken stock
  • 1 large potato, cut in small dice
  • 1 bunch broccoli, florets chopped and stems peeled and chopped (or substitute 4 zucchini, 1 head cauliflower or 1 pound carrots)
  • 1 cup buttermilk, milk or cream (optional)
  • Salt and pepper to taste
Instructions
  1. Heat a medium size saucepan over a medium low flame and add oil. When the oil is hot, add onion, garlic, ginger root and curry powder. Cook, partially covered, for about 7 minutes or until vegetables begin to soften.
  2. Add 1 cup of the stock, the potato and broccoli stems (only) and bring to a boil. Reduce heat to low, cover and cook for about 15 minutes, or until broccoli stems and potato are tender. Add the broccoli florets, ½ cup stock, cover and cook for about 10 minutes or until the florets are tender.
  3. In a separate pot, place the remaining chicken stock and bring to a boil.
  4. Place all the ingredients in a food processor fitted with a steel blade and gradually add 4 - 4½ cups boiling chicken stock, depending upon consistency desired. If necessary, this can be done in two batches. If desired, add buttermilk, milk or light cream. Add salt and pepper to taste.

 

Chicken Soup with Lemon Zest, Thyme and Potatoes

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Chicken Soup with Lemon Zest, Thyme and Potatoes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 14 cups
 
Ingredients
  • 1 teaspoon unsalted butter or olive oil
  • 1 small onion, coarsely chopped
  • 3 carrots, halved lengthwise and thinly sliced
  • 2 celery stalks, halved lengthwise and sliced
  • 10 cups chicken stock
  • 1 bay leaf
  • one strip lemon zest
  • 1 teaspoon dried thyme
  • 2 medium potatoes, cut in small dice (about 2 cups)
  • 2 - 3 cups shredded or diced cooked chicken
Instructions
  1. Heat a large stockpot over a medium low flame and add the butter or oil. When the oil is hot, add onion, carrots and celery and cook until the vegetables begin to soften, about 10 minutes. Add the stock, bay leaf, lemon peel and thyme and cook over low heat for about 1 hour.
  2. Cook the potatoes in a separate pot. Drain and reserve.
  3. Add reserved potatoes and chicken to soup and cook 5 minutes or until the chicken and potatoes are heated through. Remove bay leaf and lemon peel just prior to serving.

Notes: you can substitute pasta or rice for the potatoes.

Simple Chicken or Turkey Stock

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Simple Chicken or Turkey Stock
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10 cups
 
Ingredients
  • Carcass and Neck from 6 - 7 pound chicken
  • 2 celery stalks, cut in half
  • 2 carrots, cut in half
  • 1 Spanish onion, quartered
  • 2 bay leaves
  • 1 teaspoon kosher salt or more, to taste
Instructions
  1. Combine all the ingredients except for the salt in an 6 - 8 quart stockpot and generously cover with cold water. (If you have vegetables left over from roasting chicken, add them).
  2. Partially cover and cook over a medium flame until the mixture comes to a slow boil. Reduce heat to very low and cook, partially covered, for 3 hours. Do not let it boil during this time.
  3. Strain and refrigerate stock. Discard carcass and vegetables.
  4. When stock has completely cooled, skim off and discard the hardened fat. Add salt to taste.

Options:

Add 1 parsnip, cut in half
1 teaspoon herb of your choice.

Chicken or Turkey Stock

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Chicken or Turkey Stock
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10 cups
 
Ingredients
  • Carcass and Neck from 6 - 7 pound chicken
  • 2 celery stalks, cut in half
  • 1 parsnip, cut in half
  • 2 carrots, cut in half
  • 1 Spanish onion, quartered
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt or more, to taste
Instructions
  1. Combine all the ingredients except for the salt in an 6 - 8 quart stockpot and generously cover with cold water. (If you have vegetables left over from roasting chicken, add them).
  2. Partially cover and cook over a medium flame until the mixture comes to a slow boil. Reduce heat to very low and cook, partially covered, for 3 hours. Do not let it boil during this time.
  3. Strain and refrigerate stock. Discard carcass and vegetables.
  4. When stock has completely cooled, skim off and discard the hardened fat. Add salt to taste.

 

Most Simple: Potato Leek

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Most Simple: Potato Leek
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Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 large bunch leeks
  • 2 tablespoons unsalted butter
  • 6 red potatoes, cubed, peeled, if desired
  • 6 cups chicken stock
  • ¾ cup milk, light or heavy cream
  • ½ teaspoon ground nutmeg, or more to taste
  • ¼ teaspoon black pepper, or more to taste
  • Fresh chives
Instructions
  1. Trim the root off the leeks and remove all but 2 inches of the green part. Julienne the remaining leeks and wash in several changes of hot water, being sure to get rid of any sand. Drain well in a colander.
  2. Heat a large stockpot over a medium low flame and add the butter. When the butter has melted, add the leeks and cook, covered, for about 15 minutes or until they have softened.
  3. Raise the flame to high, add the potatoes and stock and bring to a boil. Reduce heat to low and cook, partially covered, about 25 minutes or until the potatoes are tender.
  4. Transfer the solids to a blender or food processor fitted with a steel blade and puree, gradually adding broth. Add milk or cream, nutmeg and black pepper.
  5. Serve garnished with chives.

Notes:

In the chilled form, this soup is called Vichyssoise. Before adding milk or cream, chill it for at least 2 hours. Add milk or cream just prior to serving.

Provencal Fish Stew with Red Pepper Rouille

Serve with rice or bread.

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Provencal Fish Stew with Red Pepper Rouille
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 teaspoons olive oil
  • 1 Spanish onion, chopped
  • 2 celery stalks, diced
  • ½ fennel bulb, diced
  • 4 garlic cloves, finely chopped or pressed
  • ¼ teaspoon crushed red pepper
  • 2 teaspoons dried thyme
  • 1 bay leaf
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon tumeric
  • 1 28 ounce can whole tomatoes, chopped, including liquid
  • 4 cups light fish broth
  • 1 cup white wine
  • ¾ cup orzo
  • ½ pound cod, cubed
  • ½ pound halibut, cubed
  • ***Rouille***
  • 3 - 4 garlic cloves
  • 1 small red bell pepper
  • ½ teaspoon cayenne pepper
  • 2 tablespoons warm water
  • 1 egg yolk
  • 4 tablespoons olive oil
Instructions
  1. Heat a large skillet over a medium flame and add olive oil. When the oil is hot, add onion, celery and fennel and cook until the onion is golden, about 10 minutes.
  2. Add garlic, herbs and spices and cook for 5 minutes. Add tomatoes, fish broth and wine and cook for 20- 25 minutes.
  3. Increase heat to high and bring the mixture to a boil. Add orzo, reduce heat to medium and cook for about 5 minutes. Reduce heat to low, add cod and halibut and cook until the fish is done, about 7- 10 minutes.
  4. To make the rouille, place the garlic, bell pepper, cayenne, water and egg yolk in a blender or the bowl of a food processor fitted with a steel blade and process until smooth. While the machine is running, gradually add the olive oil. Serve a dollop of rouille on each bowl of stew.

 

Beef Chili with Beer

Serve with rice, cornbread or polenta.

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Beef Chili with Beer
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 teaspoon canola oil
  • 1 Spanish onion, chopped
  • 4 garlic cloves, chopped
  • 1 pound beef stew meat, cut in 1 inch cubes
  • 2 - 4 tablespoons chili powder
  • 2 tablespoons dried Greek oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 12 ounce bottle beer (any kind will do)
  • 2 chipotle chilies (smoked jalapenos) in adobe or 2 dried chipotle chilies, chopped
  • 1 cup water
  • 1 28 ounce can crushed tomatoes
  • 2 16 ounce cans dark red kidney beans, drained and rinsed
  • Salt and pepper to taste
Instructions
  1. Heat a large skillet over a medium low flame and add oil. When the oil is hot, add onion and garlic cloves and cook until golden, about 5 minutes. Add beef, herbs and spices and cook until the beef is coated and well browned. Remove any excess fat from the pan. Add beer, chipotles and water and cook for about 1 hour or until the beef is tender. Do not let it boil. If necessary, add salt. If a spicy beef only chili is desired, it can be served at this point.
  2. Add tomatoes and cook for 20 minutes. If a spicy beef chili without beans is desired, it can be served at this point.
  3. Add kidney beans and cook 20 - 30 minutes or until beans have softened a bit.
  4. Add salt and pepper to taste.
  5. Serve with choice of chopped cilantro, cheddar or monterey jack cheese, red or yellow bell peppers, sour cream, yogurt, chopped scallions, chopped green or black olives......

Notes:

If you absolutely can’t find chipotle chilies, you can substitute jalapeno peppers. Can substitute beef cubes with ground beef can freeze.

Lentil and Kale Soup

I cook so much lentil soup that I am never in danger of using an old lentil. However, if you’re new to this be sure to buy lentils at a store that sells lots of them: Old lentils tend to get mushy when cooked, and they just don’t look or taste as good.

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Lentil and Kale Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: About 14 to 16 cups
 
Ingredients
  • 1 tablespoon olive or canola oil
  • 1 large Spanish onion, chopped
  • 6 garlic cloves, minced or chopped
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 1½ cups lentils, rinsed and picked over
  • 1 bunch kale, chopped
  • 10 cups low-salt chicken stock
  • ¼ to ½ teaspoon crushed red-pepper flakes (optional)
  • 2 tablespoons chopped fresh basil leaves (optional)
  • 2 tablespoon chopped fresh cilantro leaves (optional)
  • Juice of 1 lemon or 2 tablespoons balsamic vinegar
  • Kosher salt and black pepper, to taste
  • ¼ cup crumbled feta or grated Parmesan cheese, or more, to taste
Instructions
  1. Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the oil. Add the onion, garlic, carrot, and celery and cook, partially covered, until vegetables are tender, about 15 minutes.
  2. Add the lentils, kale, and stock, raise the heat to high, and bring to a low boil. Lower the heat to medium and cook, partially covered, until the lentils are tender, about 1½ hours.
  3. Transfer to a container, cover, and refrigerate at least overnight, and up to two days.
  4. Place in a pot, add the crushed red-pepper flakes, basil, and cilantro and gently reheat. Add the lemon juice, salt, and pepper. Garnish with feta or Parmesan.

 

Black-Eyed Pea Soup with Collard Greens

Black-eyed peas, so named for the black spot in their center, are a favorite of Southern cooks and are often found combined with sautéed greens, pork, and rice. This recipe was inspired by Sally Belk King, a former editor at Bon Appetit magazine. Sally is Southern, I am Northern; not as patient, and do not have the same fondness for pork. My version, therefore, has both fewer steps and fewer ingredients. Perhaps this makes it an altogether her different soup, but it’s still a delicious one.

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Black-Eyed Pea Soup with Collard Greens
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10 cups
 
Ingredients
  • ½ pound black-eyed peas
  • Water, to cover
  • 2 tablespoons olive or canola oil
  • 1 large Spanish onion, coarsely chopped
  • 1 carrot, peeled and sliced
  • 1 celery stalk, sliced
  • 2 garlic cloves, pressed or finely chopped
  • 8 cups low-salt chicken or vegetable stock
  • 1 cup dry white wine
  • 1 teaspoon dried thyme
  • ¼ teaspoon crushes red-pepper flakes
  • 2 bay leaves
  • ¾ to 1 pound collard greens, chopped
  • Kosher salt
Instructions
  1. Place a the black-eyed peas in a pot with the water and bring to a boil over high heat. Lower the heat to medium and cook until they begin to soften, about 1 to 2 hours. Drain and rinse.
  2. Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the oil. Add the onion, carrot, celery, and garlic and cook, covered, until the vegetables are tender, about 10 to 15 minutes
  3. Add the stock, wine, and spices, raise the heat to high, and bring to a boil. Add the beans and lower the heat to medium and cook, partially covered, for 2 hours.
  4. Add the collard greens, stir, and cook for 45 minutes. Add salt to taste, and serve immediately.

 

Spicy Black Bean Soup

Rich in flavor and soft in texture, black beans, commonly called turtle beans, are perfect for soup, but making Black Bean soup can be a project; it is time-consuming and tends to need lots of adjustments, but is well worth it. Every time- and there have been many- that I have tried to speed up the process, I was sorry. It its best start this earthy, full-bodies soup the day before you want to serve it; two days before is ideal.

The freshman of the dried spice is crucial; if yours have been in your spice cabinet for years, please throw them out and get replacements! I always try to use low-salt stock for bean soup. Salt toughens the beans and extends the cooking time.

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Spicy Black Bean Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10 cups
 
Ingredients
  • 1 pound black turtle beans, picked over, soaked overnight, boiled for one hour drained, and rinsed
  • 2 tablespoons olive oil
  • 2 large Spanish onions, finely chopped
  • 6 garlic cloves, pressed or finely chopped
  • 1 to 2 teaspoons ground cumin
  • 1 to 2 teaspoons chili powder
  • 1½ teaspoons dried Greek oregano
  • ½ to 1 teaspoon cayeene pepper
  • 8 cups water or low-salt chicken stock
  • 1 ham hock (optional)
  • 1½ teaspoons brown sugar
  • Kosher salt
  • Black pepper (optional)
  • ¼ cup fresh lime juice
  • Dry Sherry
  • Chopped fresh cilantro leaves
  • Sour cream or plain yogurt
Instructions
  1. Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the oil. Add the onions, garlic, and spices and cook until tender, about 10 to 15 minutes.
  2. Add the beans, water or stock, and ham hock, if desired, and raise the heat to high. Bring to a boil. Lower the heat to low and cook, partially covered, for 2 hours, stirring frequently.
  3. After 2 hours, check to see if you need to add more water. If necessary, add to 2 to 4 more cups, raise the heat to high, and return to a boil. Reduce the heat to low and cook, partially covered, for 2 hours.
  4. If you want a pureed soup, remove the solids and place in a food processor or blender. Process until smooth, gradually adding the cooking liquid. Add the brown sugar and salt and pepper to taste. (Do not be alarmed: This creates a somewhat grayish soup). If you prefer your soup with more texture, simply skip this step. Transfer to a container, cover, and refrigerate at least overnight and up to 3 days.
  5. Place in a pot and gently reheat. Add the lime juice and garnish with Sherry, cilantro, and sour cream.

 

Noah Levin’s Minestrone

This soup was made to honor my friend Noah Levin, who, when I met him, was all of five years old, a formidable critic, and a blossoming gourmet.

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Noah Levin's Minestrone
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12 to 14 cups
 
Ingredients
  • 2 teaspoons olive or canola oil
  • 2 small onions, finely chopped
  • 2 garlic cloves, pressed or finely chopped
  • 2 celery stalks, peeled and sliced
  • 2 carrots, peeled, quartered and lengthwise and sliced
  • 2 zucchini, quartered lengthwise and sliced
  • 2 yellow squash, quartered lengthwise and sliced
  • 2 large tomatoes, diced
  • 8 cups beef stock
  • 2 cups low-salt chicken stock
  • 2 teaspoons dried basil, or 2 tablespoon chopped fresh
  • 2 small handfuls dried white or kidney beans, about ½ cup
  • 1 Parmesan cheese rind, about 5 inches
  • 2 small handfuls white rice, about ½ cup
  • Kosher salt and black pepper, to taste
  • Grated Parmesan cheese, for garnish
Instructions
  1. Place a stockpot over medium heat and, when it is hot, add the oil. Add the onions, garlic, celery, carrots, zucchini, and yellow squash and cook, covered, until the vegetables are tender, about 10 to 15 minutes.
  2. Add the tomatoes, stocks, basil, beans, and cheese rind, raise the heat to high, and bring to a boil. Lower the heat to low and cook, partially covered, for 1 hour. Add the rice and cook, partially, for 1 hour.
  3. Transfer to a container, cover, and refrigerate at least overnight, and up two days. Remove the parmesan cheese rind. Place the soup in a pot and gently reheat. Add salt and pepper to taste. Garnish with Parmesan cheese.

 

Ribollita (tuscan Minestrone)

After my husband, Mark, and I were married, we honeymooned in Italy. We went to Siena and, after searching for a restaurant, settled on a huge, bustling spot in the middle of the town. We sat next to another couple, and the man, seeing me eye his dish, offered me a bite. I accepted, trying ribollita for the first time. I have tried hard to recreate that first sensational taste.

I now add broccoli rabe to mine, but only at the table. My kids haven’t developed a taste for it . The bitterness is a great contrast to richness of the ribollita.

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Ribollita (Tuscan Minestrone)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: About 12 cups
 
Ingredients
  • 1 tablespoon olive oil
  • 1 cup chopped pancetta, bacon or ham
  • 1 large red onion, chopped
  • 4 garlic cloves, thinly sliced
  • 3 carrots, chopped or diced
  • 2 celery stalk, diced
  • 1 turnip, cut in small dice
  • 1 bunch kale, chopped
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 2 cups cooked white cannellini beans
  • 2 cups canned diced tomatoes
  • 8 cups low-salt chicken stock
  • 1 loaf Italian bread, very stale or lightly toasted, cut into cubes
  • 1 bunch broccoli rabe (optional) steamed
  • Chopped fresh basil leaves
  • Grated Parmesan cheese, for garnish
Instructions
  1. Place a stockpot over medium heat and, when it is hot, add the oil. Add the pancetta and cook until it is beginning to brown, about 5 minutes. Add the onion, garlic, and celery and cook until tender, about 10 to 15 minutes. Add the turnip, kale, rosemary, and thyme and cook for 10 minutes. Add the beans, tomatoes, and stock. Lower the heat to low and cook, partially covered, about 45 minutes to 1 hour,
  2. Place the bread cubes in the pot and push down, so that they are completely immersed. Transfer to a container, cover, and refrigerate at least overnight, and up to 2 days.
  3. Place the soup in a pot, add the broccoli rabe and basil and gently cook until heated through. Garnish with Parmesan cheese.

 

Fennel Minestrone

Licorice-y from both the sausage and the fennel, this combination is wonderfully soothing.

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Fennel Minestrone
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12 to 14 cups
 
Ingredients
  • 2 teaspoons olive oil
  • 1 pound sweet or Italian spicy sausage, removed from casings and crumbled (optional)
  • 1 Spanish onion, chopped, or 1 bunch leeks, washed and cut in small dice
  • 1 large fennel bulb, cored and diced, including the fern-like tops
  • 4 garlic cloves, minced
  • 1 large or 2 small carrots, cut in small dice
  • 1 teaspoon dried fennel seeds
  • 6 to 8 cups low-salt chicken stock
  • 2 cups fresh or canned diced tomatoes
  • 2 cups cooked white canellini beans
  • 2 to 4 tablespoons chopped fresh basil leaves
  • 2 lemons, cut into eighths
Instructions
  1. Place a stockpot over medium heat and, when it is hot, add the oil. Add the sausage, if desired, and cook for 3 minutes, all the while breaking up the sausage with the back of a spoon. Add the onion or leeks, fennel, garlic, carrots, and fennel seeds, and cook until tender, about 10 to 15 minutes. Add the stock, tomatoes, and beans and bring to a low boil. Lower the heat to low, partially cover, and cook for 1 hour. Transfer to a container, cover, and refrigerate at least overnight and up to two days.
  2. Place in a pot and gently reheat. Stir in the basil, and garnish with lemon wedges.

 

Caldo Verde (Portuguese Kale and Chorizo Soup)

This classic Portuguese soup is usually made entirely with water (I prefer half chicken stock), potatoes cooked so long that they are almost mashed (I prefer more texture), potatoes cooked so long that they are almost mashed (I prefer more texture), chorizo served wither separately or at the end, and a kind of cabbage not available in the United States. I have mixed it up a bit but the essence remains the same. I have stayed true to tradition only with the kale: It should be cut in very thin strips. Roll each leaf so that it forms a cylinder, then cut through to form ribbon-like strips.

When you look at the ingredients of this rich and garlicky soup it’s hard to imagine that it tastes as good as it does. In fact, before I cooked it I looked at just about every existing recipe to make sure that I had it right. (It is true that some recipes use garlic, some onions, and some other vegetables, but most leave them all out; The result is an absolutely wonderful soup) It improves overnight so have patience; the wait it worth it.

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Caldo Verde (Portuguese Kale and Chorizo Soup)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: About 10 cups
 
Ingredients
  • 8 to 10 ounces chorizo, diced or halved lengthwise and sliced
  • 2 to 3 garlic cloves, chopped
  • 1½ to 2 pounds red potatoes, diced
  • 4 cups water
  • 4 cups chicken stock
  • ½ bunch kale, thick stems discarded, leaves very thinly sliced (about 4 to 5 cups)
Instructions
  1. Place a stockpot over medium heat and, when it is hot, add the chorizo and cook for 5 minutes. Add the garlic and cook for 2 minutes. Add the potatoes, water, and stock, raise the heat to high, and bring to a boil. Lower the heat to medium, and cook until the potatoes fall apart, about 25 minutes. Add the kale and cook for 5 minutes. Using a whisk, gently mash down half the potatoes, to break them into smaller chunks.
  2. Serve immediately, or transfer to a container, cover, and refrigerate up to 2 days.

 

Todd English’s Roasted Vegetable Soup

This is a variation on a recipe that appears in The Figs Table (Simon & Schuster, 1998) by Todd and myself.

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Todd English's Roasted Vegetable Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12 to 14 cups
 
Ingredients
  • 2 tablespoons olive oil
  • 4 carrots, halved lengthwise
  • 1 large red onion, chopped
  • 1 head Savoy cabbage, cored and cut into eighths
  • 4 beefsteak
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 garlic cloves, mined or chopped
  • 8 to 10 cups chicken stock
  • 2 cups cooked white cannellini beans, rinsed and drained (optional)
  • 1 bunch leaf spinach, well washed and chopped (optional)
  • Grated Parmesan cheese, for garnish
Instructions
  1. Preheat the oven to 400 degrees.
  2. Place 1 tablespoon oil, the carrots, onion, cabbage, and tomatoes in a baking pan and toss well. Sprinkle with the salt and pepper. Place in the oven and roast until all the vegetables are lightly browned, about 30 to 45 minutes. Check for doneness and remove any vegetables that are browned. Do not allow any vegetable to burn.
  3. Place a stockpot over medium heat and, when it is hot, add the remaining 1 tablespoon oil. Add the garlic and celery and cook, stirring, until they are golden, about 3 minutes. When the vegetables are ready, coarsely chop them, and add to the pot. Add the stock and beans, if desired, raise the heat to high, and bring to a low boil. Lower the heat to low and cook until the soup begins to come together, about 35 to 45 minutes. Add the spinach, if desired, and cook until heated through, about 3 minutes.
  4. Serve garnished with Parmesan cheese.

 

Tomato with Goat Cheese Soup

Creamy and rich, yet sharper than a traditional cream-of- tomato soup. Serve either hot or cold. If you reduce the stock to three cups, it makes a great sauce for shrimp and/or pasta.

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Tomato with Goat cheese soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 cups
 
Ingredients
  • 1 bunch leeks, including greens
  • 1 tablespoon unsalted butter
  • 2 16-ounce cans Italian plum tomatoes, coarsely chopped
  • 5½ cups chicken or vegetable stock
  • 3 tablespoons chopped fresh basil leaves, plus additional for garnish
  • ½ pound goat cheese
  • Freshly ground black pepper
Instructions
  1. Cut off the root end and 4 inches of greens of leeks and discard. Quarter them lengthwise and thinly slice. Soak them in several changes of water, being careful to get rid of all sand. Chop well.
  2. Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the butter. When the butter has melted, add the leeks and cook until they have wilted, 10 to 15 minutes
  3. Add the tomatoes and their juice, stock, and basil, raise the heat to high, and bring to a boil. Lower the heat to low and cook uncovered, 1½ hours.
  4. Off heat and gradually stir in the goat cheese and pepper. Serve immediately, garnished with basil, or transfer to a container, cover, and refrigerate overnight.

 

Mushroom and Sausage Soup

Hearty and meaty, this soup is perfect winter fare.

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Mushroom and Sausage soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: About 12 cups
 
Ingredients
  • 2 sweet Italian sausages, casing removed
  • 1 Spanish onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, sliced
  • ½ teaspoon dried Greek oregano
  • 1 pound button mushrooms
  • ¼ pound shiitake mushrooms
  • 2 small red new potatoes, sliced
  • 1 teaspoon dried fennel seed
  • 7 cups chicken stock
  • 1 teaspoon dried fennel seed
  • 7 cups chicken stock
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon black pepper
  • 2 scallions, julienned
Instructions
  1. Place a large stockpot over a medium low heat and, when it is ht, add the sausage. Cook for 3 minutes, all the while breaking up the sausage with the back of a wooden spoon. Add the onion, celery, carrot, and oregano and cook for 10 to 15 minutes.
  2. Add the mushrooms and cook for 5 minutes
  3. Add the potatoes, fennel, and stock, raise the heat to high, and bring to boil. Lower the heat to low and cook until the potatoes are tender, about 20 minutes. Off heat, add the mustard and black pepper, and transfer the mixture to a blender to a blender in batches. Blend until smooth.
  4. Serve immediately, garnished with the scallions, or transfer to a container, cover, and refrigerate overnight.

 

Pappa al Pomodoro

Although I loved eating it a restaurants, when I first made Pappa al Pomodoro, I thought it was totally bizarre. It is, after all, basically a tomato-and-bread pudding. I tried to keep to the classic version, but ended up reducing the amount of bread by half simply because I prefer it that way; if you find my version not bready enough, double the bread. Unless you are already a fan, you might have to get over a certain queasiness to make this totally delicious but strange-sounding concoction.

Don’t use sourdough bread: Use Italian or French

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Pappa al Pomodoro
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 9 to 10 cups
 
Ingredients
  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 4 garlic cloves, finely chopped
  • 8 cups fresh or canned diced tomatoes (about 10)
  • 2 cups chicken stock
  • 4 slices stale Italian or French bread, cut into 1- inch cubes (about 3 cups)
  • ½ cup chopped fresh basil leaves, plus additional for garnish
Instructions
  1. Place a large skillet over medium heat and, when it is hot, add the oil. Add the onion and garlic and cook until tender, about 10 to 15 minutes. Raise the heat to high, add the tomatoes, stock, and bread, and bring to a low boil. Lower the heat to low and cook until the tomatoes are a deep orange red, and the bread begins to fall apart, about 15 minutes. Add the basil and stir to combine. Serve immediately garnished with basil or transfer to a container, cover, and refrigerate overnight.

 

Roasted Winter Borscht

It’s not essential to roast the beets, but it gives the soup a depth of flavor that only roasting can provide. The soups’s color is a deep magenta, which almost makes it not look like food.

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Roasted Winter Borscht
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: About 9 to 10 cups
 
Ingredients
  • 2 bunches beets (about 8), quartered
  • 4 teaspoons olive oil
  • 1 Spanish onion, chopped
  • 1 carrot, sliced
  • 1 celery stalk, sliced
  • 1 tomato (any kind is fine), cored and diced
  • 8 cups chicken or vegetable stock
  • ¼ teaspoon sugar
  • ½ cup orange juice
  • 1 cup buttermilk (optional)
  • 2 tablespoons chopped fresh dill or mint
  • Crème fraîche, sour cream, or plain yogurt, for garnish
Instructions
  1. Preheat the oven to 400 degrees. Rub the beets lightly with 2 teaspoons oil, place on a tray or a rack, and roast for 30 to 40 minutes.
  2. After the beets have been in the oven for 20 minutes, place a stockpot over medium heat and, when it is hot,add the remaining 2 teaspoons oil. Add the onion, carrot, and celery, and cook until tender, about 10 to 15 minutes. Add the beets, tomato, stock, sugar, and orange juice. Raise the heat to high and bring to a boil. Lower the heat to low and cook until the beets are very tender, about 10 minutes.
  3. Off heat, gradually add the buttermilk, if desired. Transfer to a blender in batches and blend until smooth. Serve garnished with chopped fresh dill or mint and sour cream, if desired, or transfer to a container, cover, and refrigerate overnight.

 

French Onion Soup

When I was in high school, my friends and  I went to a restaurant that served French onion soup: We thought it was unbearably sophisticated and exotic, certainly something our mother neither could, nor would, make. Now I know that is it none of those things; it is uncomplicated, speedy, and almost effortless.

Broiling is likely to ruin fine china, so be sure to use oven safe crocks, with handles, if possible.

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French Onion Soup
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Serves: About 10 cups
 
Ingredients
  • 2 tablespoon unsalted butter
  • 2 Spanish onions, thinly sliced
  • 2 red onions, thinly sliced
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 6 cups chicken stock
  • 2 cups beef stock
  • ¼ cup dry wine
  • 2 sprigs fresh parsley
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 1 tablespoon balsamic vinegar (optional)
  • Freshly ground black pepper
  • 1 baguette, cut on the bias into ¾-inch slices
  • Thinly sliced Gruyere cheese
  • Finely grated Asiago or Parmesan cheese, about ¾ cup
Instructions
  1. Place a stockpot over medium heat and add the butter. When the butter has melted, add the onions, salt, and sugar and cook, stirring frequently, until the onions are very, very tender about, about 30 to 35 minutes.
  2. Add the stock, red wine, parsley, thyme, and bay leaf, bring to a low boil, and cook for 20 minutes. Add the balsamic vinegar, if desired, and salt and pepper to taste. Discard the herbs. Serve immediately or transfer to a container, cover, and refrigerate up to 2 days .
  3. Preheat the broiler and adjust the rack about ⅔ of the way up.
  4. Set serving bowls on a baking sheet and fill each with about 1½ cups of soup. Top each bowl with slices of bread. Top the bred with Gruyere, then sprinkle with the Asiago cheese. Place under the broiler and broil until well browned and bubbly, about 3 to 5 minutes. Serve immediately.

 

Not French Onion Soup

French onion soup is hard to improve upon. While is a slight departure from the classic recipe, it is a traditional as it comes. It also makes a wonderfully rich stock to use in other soups, especially vegetable soups.

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Not French Onion Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 9 to 10 cups
 
Ingredients
  • ¼ cups unsalted butter
  • 3 large Spanish onions, finely sliced or chopped (about 6 to 7 cups)
  • 3 garlic cloves, pressed or finely chopped
  • ½ teaspoon sugar
  • 7 cups beef or chicken stock
  • 1 cup dry red wine
  • 1 teaspoon dried thyme, or 1 tablespoon chopped fresh
  • ¼ cup Cognac
Instructions
  1. Place a heavy-bottomed stockpot over low heat and, when it is hot, add the butter. When the butter has melted, add the onions, garlic, and sugar and cook, covered, over low heat for 45 minutes. Stir occasionally.
  2. Add the stock, wine, and thyme; stir, raise the heat to high, and bring to a boil. Lower the heat to low and cook, uncovered, for 1 hour.
  3. If not, just add the Cognac. Serve immediately, or transfer to a container, cover, and refrigerate up to three days.

 

Mushroom with Frangelico Soup

I used to receive a bottle of Frangelico every Christmas and, being neither a drinker nor a packrat, I looked for ways to use it in cooking. Heating it wasn’t successful, but adding it as a finish creates an incredibly subtle and smooth flavor. This velvety soup is best eaten immediately after it is made.

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Mushroom with Frangelico Soup
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Serves: 6 to 7 cups
 
Ingredients
  • 5 tablespoons unsalted butter
  • 5 tablespoons all-purpose flour
  • 4 to 5 cups chicken stock
  • 1 pound mushrooms, stems trimmed, thinly sliced
  • ⅓ cup Frangelico or other hazelnut liqueur
Instructions
  1. Place a heavy-bottomed stockpot over medium heat and add the butter. When the butter has melted, slowly whisk in the flour until the mixture resembles mashed potatoes. Continue whisking while adding the stock, until it is incorporated and mixture is smooth.
  2. Add the mushrooms and cook uncovered, over low heat for 1 hour, stirring occasionally. Do not shorten the cooking time you will lose the depth of flavor that makes this soup so special.
  3. Remove half the solids and place in a food processor or blender. Process until smooth, gradually adding 1 cup stock. Return puree to remaining soup and add the Frangelico.
  4. Serve immediately or transfer to a container, cover, and refrigerate.

 

Hunter’s Soup

In 1988, Regina Schrambling wrote a piece for the New York Times, called “Eating to Hunt.” This is a variation of her Semi-Classic Hunter Sauce. As soon as I saw the recipe I knew that it would make a great soup, and I was right.

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Hunter's Soup
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Serves: 10 to 12 cups
 
Ingredients
  • 1 tablespoon unsalted butter
  • 1 Spanish onion, finely chopped
  • 1 shallot, finely chopped
  • 2 garlic cloves, pressed or finely chopped
  • 1 celery stalk, peeled, if desired, and thinly sliced
  • 1 carrot, peeled, halved lengthwise, and thinly sliced
  • 6 cups chicken or beef stock
  • 1 pound mushrooms, cut into eights
  • 1 16-ounce can whole can whole tomatoes, drained and coarsely chopped
  • 1 cup dry red or white wine
  • 2 tablespoons chopped Italian flat-leaf fresh parsley
  • ½ teaspoons dried rosemary, or 1½ teaspoons chopped fresh
  • ½ teaspoon dried thyme, or 1½ teaspoons chopped fresh
Instructions
  1. Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the butter. When the butter has melted, add onion, shallot, garlic, celery, and carrot and cook until tender, about 10 to 15 minutes.
  2. Add the stock, mushrooms, tomatoes and their juice, wine, and herbs. Simmer, uncovered, until the soup has reduced by one quarter, about 2 hours.
  3. Serve immediately or transfer to a container, cover, and refrigerate.

 

Broccoli, White Bean and Basil Soup

Unlike any bean soups, this one is best served immediately. After a short period of time in the refrigerator, broccoli has a tendency to get stinky and gray. In addition, the white beams will thicken the soup too much as it sits.

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Broccoli, White Bean and Basil Soup
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Serves: 12 cups
 
Ingredients
  • 2 teaspoons olive oil
  • 1 Spanish onion, chopped
  • 3 garlic cloves, chopped
  • 1 carrot, sliced
  • 1 head broccoli, stalks peeled and chopped and florets separated
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 8 cups chicken or vegetable stock
  • 8 cups chicken or vegetable stock
  • 1 to 1½ cups cooked cannellini beans, rinsed
  • 1 teaspoon Dijon mustard
  • ¼ cup chopped fresh basil leaves, plus additional for garnish
  • 1 teaspoon fresh lemon juice
  • Shaved Parmesan cheese, for garnish
Instructions
  1. Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the oil. Add the onion, garlic, carrot, broccoli stalks, salt, and pepper and cook for 10-15 minutes, stirring occasionally.
  2. Add the stock and beans and bring to a boil. Lower the heat to medium low, and cook until the broccoli stalks are very tender, about 15 to 20 minutes. Add the florets and mustard and cook for 5 minutes.
  3. Off heat, add the basil and lemon juice, and transfer the contents to a blender, in batches. Blend until smooth. Serve immediately, garnished with basil and Parmesan cheese.

 

Spicy Carrot with Mint and Feta Cheese Soup

The combination of carrots, mint, and feta cheese always intrigued me, but a chunky carrot soup never appealed to me, as I prefer mine to be smooth. However, smooth didn’t seem the right texture for these flavors. When last night’s leftover couscous beckoned I couldn’t resist tinkering. I love this soup, but be sure to slightly overcook the carrots. If they are even the slightest bit raw they will ruin your soup.

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Spicy Carrot with Mint and Feta Cheese Soup
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Prep time: 
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Serves: 6 to 8 cups
 
Ingredients
  • 1 tablespoon oil
  • 1 Spanish onion, thinly sliced
  • 1 celery stalk, chopped
  • 3 to 4 garlic cloves, minced
  • 1 tablespoon finely chopped fresh ginger toot
  • 1 pound carrots, quartered lengthwise cut into rough chunks
  • 4 to 5 cups chicken stock
  • ½ teaspoon crushed red-pepper flakes
  • ½ cup couscous
  • 2 tablespoon chopped fresh mint leaves
  • 2 tablespoons chopped fresh cilantro leaves
  • Kosher salt and pepper
  • Crumbled feta cheese, for garnish
Instructions
  1. Place a stockpot over medium heat and, when it is hot, add the oil. Add the onion, celery, garlic, and ginger and cook until tender, about 10 to 15 minutes
  2. Raise the heat to medium; and cook for 5 minutes. Add the stock and cook, partially covered, until the carrots are very tender, about 25 minutes. Add the red-pepper flakes and couscous, cover, and let stand until the couscous has plumped, about 5 minutes. Stir in the mint and cilantro. Add the salt and pepper to taste. Serve garnished with feta cheese.

 

Five Fresh and Dried Peppers Soup

Broccoli rabe, also called rapini, broccoli di rape, or broccoli rape is not actually broccoli, but another member of the cabbage family. It has rather strong, almost bitter, flavor and leafy green stalk and tiny broccoli-like florets scattered throughout. I’ve been know to eat this right out of the soup pot, when it’s barely done, and right out of the refrigerator, when it’s icy cold.

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Five Fresh and Dried Peppers Soup
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Serves: 7 to 8 cups
 
Ingredients
  • 1 tablespoon unsalted butter
  • 1 Spanish onion, coarsely chopped
  • 2 red bell peppers, cored and cut into wide strips
  • 2 green bell peppers, cored and cut into wide strips
  • 2 yellow bell peppers, cored and cut into wide strips
  • 6 cups vegetable or chicken stock
  • ½ teaspoon Hungarian paprika, hot or sweet
  • 1 to 2 teaspoons Dijon mustard
  • 1 cup sour cream or plain yogurt
  • ¼ cup chopped fresh dill
  • Freshly ground black pepper, to taste
Instructions
  1. Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the butter. When the butter has melted, add the onion and peppers and cook until tender, about 10 to 15 minutes.
  2. Add the stock, paprika, and mustard, raise the heat to high, and bring to a boil.
  3. Transfer the peppers to the bowl of a food processor fitted with a steel blade and pulse they are bite size. Return them to the soup pot, and simmer for 10 minutes.
  4. Gently add the sour cream, chopped dill, and group pepper, stirring constantly. Serve immediately.

 

Fresh Corn with Basil Soup

I don’t like the taste or the texture of cooked bell peppers except in, yes, you guessed it, soup. Here, since the peppers don’t become completely smooth, this soup has a wonderful texture and look that is confetti-like.

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Fresh Corn with Basil Soup
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Prep time: 
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Serves: 8-8½ cups
 
Ingredients
  • 1 tablespoon olive or canola oil
  • 1 small onion, coarsely chopped
  • 1 garlic cloves, pressed or finely chopped
  • 6 large ears of corn, kernels scraped or cut off (4 cups)
  • 5 cups chicken or vegetable stock
  • Pinch sugar
  • 3 tablespoon chopped fresh basil leaves, plus additional for garnish
Instructions
  1. Place a stockpot over medium heat and, when it is hot, add the oil. Add the onion and garlic and cook until tender and lightly colored, about 10 to 15 minutes
  2. Raise the heat to medium; add the corn, stock, and sugar; and cook, partially covered, for 25 minutes
  3. Transfer half the solids to a food processor or blender, add the basil, and puree. Return the puree to the soup and stir to combine. Transfer to a container, cover, and refrigerate up to three days or serve immediately, garnished with basil.

 

Mushroom, Barley, and Leek Soup

This is a hearty, rich, and meaty (but meatless) soup that can be served as a meal in itself, just add cheese, dark crusty bread, and, for dessert, something sinful.

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Mushroom, Barley, and Leek Soup
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Prep time: 
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Serves: 8 cups
 
Ingredients
  • 1 bunch leeks (about 1 round, or 3 large)
  • 1 tablespoon olive or canola oil
  • 4 garlic cloves, pressed or finely chopped
  • 1 carrot, peeled, halved lengthwise, and sliced
  • 8 to 10 cups cup beef or chicken stock
  • 2 teaspoons dried thyme or 2 tablespoons chopped fresh
  • ½ cup barley
  • 1½ cups dry wed wine
  • ¾ to 1 pound mushroom sliced
Instructions
  1. Cut off the root end and 3 inches of green part of leeks and discard. Quarter leeks lengthwise and thinly slice. Soak them in several changes of water, being careful to get rid of all the sand
  2. Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the oil. Add the leeks and garlic and cook until leeks have wilted, about 10 to 15 minutes
  3. Add the remaining ingredients raise the heat to high, and bring to a boil. Lower the heat to low and cook, partially covered, for 3 to 4 hours. (You may need to add additional stock at this point, depending on how thick or thin you want the soup be.)
  4. Serve immediately, or transfer to a container, cover, and refrigerate. Place in a pot and gently reheat.

 

Chicory and Rice Soup

Although chicory has an unfair reputation for being somewhat bitter, I do not find it bitter at all. In fact, this soup, which I adore, takes on a sweetness as it cooks.

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Chicory and Rice Soup
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Serves: 12 cups
 
Ingredients
  • 1 tablespoon olive oil
  • 1 small Spanish onion, chopped
  • 3 to 4 garlic cloves, minced
  • 1 beefsteak tomato, chopped
  • 1 chicory or curly endive, very coarsely chopped
  • ½ to ¾ cup Arborio rice
  • 8 cups chicken stock
  • Kosher salt and black pepper, to taste
  • Grated Parmesan cheese, for granish
Instructions
  1. Place a 3-quart pot over medium heat and, when it is hot, add the oil. Add the onion and garlic and cook until tender and lightly colored, about 10 to 15 minutes.
  2. Add the tomato, and cook 5 minutes. Add the chicory and cook, stirring occasionally, until wilted, abut 5 to 7 minutes. Add the rice and stock, and bring to a boil. Lower the heat to low and cook until the rice is tender, about 20 minutes. Add salt and pepper. Serve immediately or transfer to a container, cover, and refrigerate overnight,
  3. Place in a pot and gently reheat. Serve garnished with Parmesan cheese.

 

Beets, Beet Green and Lentil Soup

When I served this spicy, chunky soup to friends Nancy Olin and Steve Steinberg, no matter how hard I explained that it was most definitely not Grandma’s borscht, Steve took great pleasure in exclaiming, after every few bites, “Sally, I love your borscht.”

It is not Borscht.

Wash, but don’t peel, the beets just prior to cooking. Be careful how you cut beets; they stain surfaces, including your hands!

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Beets, Beet Green and Lentil Soup
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Prep time: 
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Serves: 10 to 12 cups
 
Ingredients
  • 1 tablespoon olive oil
  • 1 Spanish onion, finely chopped
  • 1 tablespoon finely chopped fresh ginger root
  • 3 garlic cloves, minced
  • 1 carrot, cut in small dice
  • 1 celery stalk, cut in small dice
  • 1 bunch beets (about 3 to 4), well washed and cut in small dice, the greens chopped
  • 1 cup Lentils, washed and picked over
  • 10 cups chicken stock
  • ½ teaspoon cayene (optional)
  • Plain yogurt, for garnish
  • Fresh min leaves, for garnish
Instructions
  1. Place a stockpot over medium heat and, when it is hot, add the oil. Add the onion, ginger, garlic, carrot and celery and cook until tender and lightly colored, about 10 to 15 minutes.
  2. Add the beets, lentils, stock and cayenne and cook, partially covered, until the beets and lentils are tender, about 1 to 1 1/12 hours. Transfer to a container, cover, and refrigerate overnight.
  3. Place in a pot and gently reheat. Serve garnished with yogurt and mint.

 

Savoy Cabbage with Bacon and Cream Soup

A hearty, thick winter soup. Serve it with a very black rye bread and a salad of mixed greens.

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Savoy Cabbage with Bacon and Cream Soup
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Prep time: 
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Serves: 15 to 16 cups
 
Ingredients
  • ¼ pound bacon finely chopped
  • 1 Spanish onion finely chopped
  • 2 carrots, peeled and coarsely chopped
  • ¼ cup all-purpose flour
  • 8 cups chicken stock
  • 2 medium potatoes (about ¾ to 1 pound), unpeeled, diced (about 3 cups)
  • 1 Savoy cabbage, shredded1 tablespoons caraway seeds
  • ½ teaspoon black pepper
  • 1 to 1½ cups heavy cream
  • Crumbled blue cheese, fro garnish (optional)
Instructions
  1. Place a heavy-bottomed stockpot over medium heat, add the bacon, and cook until golden brown, about 10 minutes. Set the bacon on a paper towel, and discard all but 2 tablespoons of the bacon fat. Set aside. Reheat the stockpot. Add the onion and carrots and cook until tender, about 10 to 15 minutes.
  2. Sprinkle the flour on the vegetables, stirring all the while. Slowly add the stock, stirring constantly; raise the heat to high and bring to a boil.
  3. Lower the heat to lo, add the potatoes, cabbage, caraway seeds, and pepper, and cook until tender, about 1 hour. Do not let it boil again.
  4. Gradually stir in the heavy cream, lower the heat to very low, and cook until heated through, about 10 minutes. Serve immediately garnished with the reserved bacon and blue cheese, if desired.

 

Broccoli Rabe, Butternut Squash, and Caramelized Onion Soup

A very odd-sounding soup that combines the bitterness of broccoli rabe with smooth sweetness of butternut squash. It’s an unusual medium for the squash, which is most often pureed.

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Broccoli Rabe, Butternut Squash, Caramelized Onion Soup
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Prep time: 
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Serves: 8 to 10 cups
 
Ingredients
  • 1 tablespoon unsalted butter or olive oil
  • 1 large red onion, chopped
  • 3 to4 garlic cloves, minced or finely sliced
  • ½ teaspoon sugar
  • ½ to 1 teaspoon crushed red-pepper flakes (optional)
  • 1 medium butternut squash, peeled, seeded, and diced (about 5 cups)
  • 8 cups chicken stock
  • 1 bunch broccoli rabe, stems discarded, leaves and buds chopped
  • ½ to 1 teaspoon freshly squeezed lemon juice
  • Fresh lemon slices
  • Crumbled blue cheese,for garnish (optional)
Instructions
  1. Place a heavy-bottomed stockpot over medium low heat and, when is it hot, add the butter. When the butter has melted, add the onion, garlic, sugar, and red-pepper flakes, if desired, and cook until the onion has caramelized, about 15 to 20 minutes. Add the squash and cook, stirring occasionally, for 10 minutes. Add the stock and cook until it comes to a low boil. Lower the heat and cook until the squash is tender, about 10 minutes. Add the lemon juice. Serve immediately, garnished with lemon slices and blue cheese, if desired.

 

Broccoli Cauliflower with Basil and Parmesan Soup

Practically calorie and fat free, this soup tastes wonderfully rich and, while it can be made either cauliflower or broccoli alone, it is more interesting when they are combined.

Make sure that you do not add the broccoli until the stock has come to a boil.

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Broccoli Cauliflower with Basil and Parmesan Soup
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Prep time: 
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Total time: 
Serves: 8 to 10 cups
 
Ingredients
  • 1 tablespoon olive or canola oil
  • 1 Spanish onion, coarsely chopped
  • 6 cups chicken stock
  • 2 cups water
  • 1 potato, unpeeled, diced
  • ½ head broccoli, woody stems discarded, florets chopped
  • ½ head cauliflower, cored and chopped
  • ⅓ cup chopped fresh basil leaves or 2 tablespoons dried
  • ⅓ cup grated Parmesan cheese, plus additional for serving
Instructions
  1. Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the oil .Add the onion and cook until tender and lightly colored, about 10 to 15 minutes.
  2. Add stock, water, and potato, raise the heat to high, and bring to a boil.
  3. Add the broccoli and cauliflower. Return the soup to a boil. Lower the heat to low, and cook until broccoli is tender, about 15 minuets.
  4. Remove the solids and place in a blender or food processor, gradually adding the basil, the cooking liquid, and Parmesan cheese. Do not puree; this soup should be chunky. Serve immediately with additional Parmesan cheese.

 

Ginger Carrot with Cream Soup

Glossy, silky, sweet, and just a bit spicy (of course you can reduce or simply omit the ginger), this pureed soup is ideal for both children and adults. In my house, we especially like to pair it with grilled cheese-and-tomato sandwiches.

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Ginger Carrot with Cream Soup
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Prep time: 
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Serves: 10 to 12 cups
 
Ingredients
  • 1 tablespoon unsalted butter
  • 1 Spanish onion coarsely chopped
  • 2 pounds carrot, peeled, if desired, and sliced
  • Pinch ground cinnamon
  • 8 cups chicken stock
  • 2 teaspoons peeled, coarsely chopped, fresh ginger
  • ½ cup heavy cream
  • Chopped fresh parsley or chives, for garnish
Instructions
  1. Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the butter. When the butter has melted, add the onion and carrots and cook until tender and lightly colored, about 10 to 15 minutes.
  2. Add the cinnamon, stock, and ginger, raise the heat to high, and bring to a boil. Lower the heat to low, and cook for 30 minutes
  3. Remove the solids and place in a food processor or blender. Process until completely smooth, gradually adding the cooking liquid and heavy cream. Transfer to a container, cover, and refrigerate up to three days, or serve immediately, garnished with parsley or chives.

 

Creamy Vegetable Soup

“The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found,” Calvin Trillin once wrote.

I have to admit that, when I first mad this soup, I used all the little bits of raw vegetables that were in my refrigerator but now I made it purposefully. If you choose to make it with cooked leftovers, be sure to reduce the cooking time. I have chosen these particular vegetables because they are available all year ’round. This is equally good hot or chilled.

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Creamy Vegetable Soup
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Prep time: 
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Serves: 12 to 13 cups
 
Ingredients
  • 2 tablespoons
  • 1 Spanish onion, finely chopped
  • 10 cups assorted chopped vegetables (celery, carrots. yellow squash, parsnips, and zucchini are good)
  • 8 cups vegetable or chicken stock
  • 2 teaspoons dried tarragon, or 2 tablespoons chopped fresh
  • 2 teaspoons fresh lemon juice
  • ½ to 1 cup heavy cream
Instructions
  1. Place a heavy-bottomed stockpot over medium heat and when it is hot, add the butter. When the butter has melted, add the onion, and cook until tender and lightly colored, about 10 to 15 minutes.
  2. Add vegetables, stock, and tarragon, raise the heat to high, and bring to a boil. Lower the heat to low and cook until vegetables are tender, about 25 minutes.
  3. Remove the solids and place in a food processor or blender. Process until smooth, gradually adding the cooking liquid, lemon juice, and heavy cream. Serve immediately.

 

Cilantro-Ginger with Cream Soup

Rich, velvety, and very, very elegant, this soup is a wonderful way to introduce the distinctive flavor or cilantro to your guests. Its richness makes it better fro a starter than for a meal.

Never ever consider using anything other than fresh cilantro; if you can’t find it, don’t make this soup.

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Cilantro-Ginger with Cream Soup
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Total time: 
Serves: 6 to 7 cups
 
Ingredients
  • 1 tablespoon unsalted butter
  • 1 Spanish onion, coarsely chopped
  • 1 celery stalk, peeled and coarsely chopped
  • 2 to 3 tablespoons fresh ginger root, peeled and sliced into coins
  • 2 to 3 garlic cloves, sliced
  • 6 cups chicken stock
  • ½ cup chopped fresh cilantro leaves
  • 1 cup heavy cream
Instructions
  1. Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the butter. When the butter has melted, add the onion, celery, ginger, and garlic and cook until tender and lightly colored, about 10 to 15 minutes.
  2. Add the stock, raise the heat to high, and bring to a boil
  3. Remove the solids and place in a food processor or blender. Add the cilantro and process until smooth, gradually adding the heavy cream.
  4. Return the puree to the stockpot and cook, uncovered, over very low heat for 30 minutes, stirring frequently. Be very careful not to let it boil. Serve immediately.

 

Curried Cream of Zucchini Soup

I practically lived on this soup when I first discovered it. Faintly spicy and velvety without being over-rich, it is open to endless variations. It is a perfect way to try different curry powders (or even to make your own), and a great use for assorted vegetables, including cauliflower, broccoli, carrots, or a combinations. It is fabulous chilled!

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Curried Cream of Zucchini Soup
Author: 
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Total time: 
Serves: 8 to 10 cups
 
Ingredients
  • 1 tablespoon unsalted butter
  • 1 to 2 medium Spanish onions, coarsely chopped
  • 2 to 3 garlic cloves, pressed or finely chopped
  • 1½ teaspoons curry powder
  • 1 to 2 teaspoons peeled, finely chopped fresh ginger root
  • 3 large zucchini (2 to 2¼ pounds total), sliced
  • ½ cup white rice
  • 6 cups chicken stock
  • ½ cup light or heavy cream
  • 2 tablespoons chopped fresh mint leaves, for garnish (optional)
  • 2 tablespoons chopped fresh bail leaves, for garnish (optional)
Instructions
  1. Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the butter. When the butter has melted, add the onions, garlic, curry powder, ginger, and zucchini, and cook until tender, 15 to 20 minutes.
  2. Add the rice and stock, raise the heat to high, and bring to a boil. Lower the heat to low and cook, partially covered, for 30 minutes.
  3. Remove the solids and place in a food processor or blender. Process until completely smooth, gradually adding the cooking liquid and cream. Serve immediately, garnished with mint basil, if desired, or transfer to a container, cover, and refrigerate up to three days.

 

Tomato with Cheddar Cheese, Cream, and Basil Soup

While flipping through the English food magazine, Food Illustrated, I came across a rave review of a canned cream of tomato soup. The creators, they said, wanted “to create a classic, a dream of a soup” I read their list of ingredients, then came up with my own version (adding a fair amount of fresh basil), and I have to say it is a dream of a soup.

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Tomato with Cheddar Cheese, Cream, and Basil Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10 cups
 
Ingredients
  • 1 tablespoon unsalted butter
  • 1 Spanish onion, chopped
  • 1 carrot, sliced
  • 2 garlic cloves, sliced
  • 2 28-ounce cans diced tomatoes
  • 4 cups chicken tock
  • 1 cup shredded Cheddar cheese
  • 2 tablespoons balsamic vinegar
  • ½ cup chopped fresh basil leaves, plus additional for garnish
  • ½ cup heavy or light cream
Instructions
  1. Place a stockpot over medium high heat and add the butter. When the butter has melted, add the onion, carrot, and garlic, and cook until tender and lightly colored, about 10 to 15 minutes. Add the tomatoes and stock, and bring to a boil. Lower the heat and cook for 30 to 45 minutes. Add the cream, if desired.
  2. Place a small amount in a blender and blend until smooth. Repeat until all the soup has been blended. Transfer to a container, cover, and refrigerate up to three days, or serve immediately, garnished with basil.

 

Cream of Celery Soup

One of my clearest, fondest, warmest memories of childhood is of being sick. Strange, you might say, that being sick would even grave the list of happy times, but I was treated like a nine-year-old queen, a special angle. What I remember most vividly is my mother, in red lipstick and a Pucci-like dress, high heels clicking down the hallway, bringing me breakfast in bed and later, lunch in bed: Campbell’s Cream of Celery soup and Saltines, with Glamour and Seventeen magazines and a box of Colorforms. I didn’t eat the Saltines, because I’m not a dunker, but I knew she was making the effort. She worked and, because I was sick, she stayed home to care for me.

While I have outgrown almost everything else, I still think of Cream of Celery as comforting and healing.

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Cream of Celery Soup
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Serves: 7 cups
 
Ingredients
  • 1 tablespoon unsalted butter
  • 1 large shallot, coarsely chopped
  • 6 scallions, including greens, thinly sliced, plus additional, for garnish
  • 1 bunch celery, including heart and leaves, peeled and thinly sliced
  • 6 cups chicken or vegetable
  • 1 large Idaho potato, unpeeled, cubed
  • 1 teaspoon dried rosemary, or 1 tablespoon chopped fresh
  • ½ teaspoon ground nutmeg
  • ½ cup heavy or light cream
  • Crumbled blue cheese, for garnish (optional)
Instructions
  1. Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the butter. When the butter has melted, add the shallot, scallions and celery and cook until tender and lightly colored, about 10 to 15 minutes.
  2. Add the stock, potato and rosemary, raise the heat to high, and bring to a boil. Lower the heat to low and simmer until the celery and potato are tender, about 25 minutes
  3. Remove the solids and place in a food processor or blender. Process until completely smooth, gradually adding the cooking liquid, nutmeg, and cream. Transfer to a container, cover, and refrigerate up to the three days, or serve immediately, garnished with scallions and blue cheese, if desired

 

Cream of Mushroom Soup

The classic.

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Cream of Mushroom Soup
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Serves: 6 to 8 cups
 
Ingredients
  • 1 tablespoon unsalted butter
  • 1 Spanish onion, coarsely chopped or sliced
  • ¾ pound fresh mushrooms, coarsely chopped, stems included
  • 1 potato, unpeeled, diced (about 1 cup)
  • 4 cups of chicken stock
  • 1 teaspoon dried rosemary, or 3 teaspoons chopped fresh
  • ¼ cup dry red wine
  • ½ cup heavy cream
  • Kosher salt and black pepper, to taste
  • Chopped fresh chives, for garnish (optional)
  • Parmesan or Gruyere cheese, for garnish (optional)
Instructions
  1. Place a heavy-bottomed stockpot over medium heat and,when it is hot, add the butter. When the butter has melted, add the onion and cook until tender and lightly colored, about 10 to 15 minutes.
  2. Add the mushrooms, potato, stock, and rosemary, raise the hear to high, and bring to a boil. Lower the heat to low and cook for 30 minutes.
  3. Remove the solids and place in a food processor or blender. Process until completely smooth, gradually adding the cooking liquid, wine, and heavy cream. Season to taste with salt and pepper. Transfer to a container, cover, and refrigerate up to three days, or serve immediately, garnished with chives and Parmesan or Gruyere, if desired.

 

Parsnip with Sour Cream and Mustard Soup

Sweet, exotic, and surprising, this is an unusual soup that even parsnip haters will love.

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Parsnip with Sour Cream and Mustard Soup
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Serves: 7 cups
 
Ingredients
  • 1 tablespoon unsalted butter
  • 1 Spanish onion, coarsely chopped
  • 1 pound parsnips, peeled and sliced
  • 5 cups chicken stock
  • ½ to ¾ teaspoon Dijon mustard
  • ½ cup sour cream
  • Sour cream or plain yogurt, for garnish
Instructions
  1. Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the butter. When the butter has melted, add the onion and cook until tender and lightly colored, about 10 to 15 minutes.
  2. Add the parsnips, stock, and mustard, raise the heat to high, and bring to a boil. Lower the heat to low and cook until parsnips are very soft, about 25 minutes.
  3. Remove the solids and place in a food processor or blender. Process until smooth, gradually adding the cooking liquid and sour cream.
  4. Serve immediately, garnished with sour cream or yogurt.

 

Corn Chowder

This is an unbelievably filling soup. When you look at the ingredients, it mat seem as if a half-pound of bacon is an obscene amount. It is, but, in my house everyone smells the bacon, then comes into the kitchen to beg for a piece or two. I have been know to start this soup with a full pound. Either way, be sure to discard all but two tablespoons of the fat for cooking the onion.

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Corn Chowder
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Serves: 9 to 10 cups
 
Ingredients
  • ½ pound bacon
  • 1 Spanish onion, chopped
  • 2 potatoes, diced
  • ½ teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • 5 cups chicken stock
  • 4 cups corn kernels (about 4 to 6 ears)
  • ½ cup heavy cream
  • Chopped fresh chives, for garnish
Instructions
  1. Place a heavy-bottomed stockpot over medium heat, add the bacon, and cook until golden brown, about 10 minutes. Set the bacon on a paper towel, and discard all but 2 tablespoons of the bacon fat. When the bacon has cooled, crumble or chop it
  2. Reheat the pot over medium heat and, when it is hot, add the onion and cook until tender, about 10 to 15 minutes. Add the potatoes and thyme and cook 5 minutes, stirring occasionally. Add the flour, stirring constantly, and cook for 1 to 2 minutes
  3. Slowly add the stock, 1 cup at a time, allowing the soup to come to a low boil after each addition. After it comes to a final boil, lower the heat to medium, and cook until the potatoes are tender, about 15 to 20 minutes. Add the corn and cream and cook until heated throughout, about 3 to 4 minutes.
  4. Serve immediately, garnished with the reserved bacon and chives

 

Spicy Cauliflower Soup

Reminiscent of soups found in Indian restaurants; alter the spiciness by increasing the amount of curry.

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Spicy Cauliflower Soup
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Serves: 10 cups
 
Ingredients
  • 1 tablespoon olive or canola oil
  • 1 large Spanish onion, coarsely chopped
  • 2 garlic cloves, pressed or finely chopped
  • ½ to 1 1/12 teaspoons curry powder
  • ½ teaspoon Dijon mustard
  • 6 cups chicken stock
  • 1 large red new potato, chopped (about 1 to 1½ cups)
  • 1 head cauliflower, cored and coarsely chopped
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground nutmeg
  • 1 cup heavy cream, buttermilk, or low-fat yogurt (optional)
  • ¼ to ½ cup sour cream of yogurt. for garnish
  • ¼ cup chopped fresh cilantro leaves, for garnish
Instructions
  1. Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the oil. Add the onions, garlic, and curry and cook until tender, about 10 to 15 minutes
  2. Add the mustard, stock, and potato, raise the heat to high, and bring to a boil.
  3. Lower the heat to low and add the cauliflower, thyme, and nutmeg. Cook until the cauliflower is very tender, about 20 to 25 minutes.
  4. Remove the solids and place in a blender. Process until completely smooth, gradually adding the cooking liquid and heavy cream.
  5. Serve immediately, garnished with sour cream and cilantro

 

Butternut Squash with Lime, Garlic, and Ginger Soup

A few years ago, I did a lot of cooking demonstrations and often made this soup. To my surprise, a great number of people told me that they didn’t like butternut squash. It seemed that if they did, then they didn’t like lime, garlic, or ginger. I persevered and usually convinced them to try it. I almost always got the thumbs up because, somehow, the sum of the parts created a luscious and creamy soup with a flavor different enough from the ingredients. I, on the other hand, love all these flavors and still love the soup!

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Butternut Squash with Lime, Garlic, and Ginger Soup
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Serves: 8 to 10 cups
 
Ingredients
  • 1 tablespoon unsalted butter
  • 1 Spanish onion, coarsely chopped
  • 4 garlic cloves, pressed or finely chopped
  • 1 tablespoon peeled, coarsely chopped fresh ginger
  • 1 butternut (approximately 2 to 2½ pounds), peeled, seeded, and chopped (5 cups)
  • 5 cups chicken stock
  • Pinch sugar
  • ¼ cup fresh lime juice
  • Fresh lime slices, garnish
Instructions
  1. Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the butter. When the butter has melted, add the onion, garlic, and ginger and cook until tender and lightly colored, about 10 to 15 minutes.
  2. Add the butternut squash, stock, and sugar, raise the heat to high, and bring to a boil. Lower the heat to low and cook until the squash is very tender, about 20 to 25 minutes
  3. Remove the solids and place in a blender. Blend until smooth, gradually adding the cooking liquid and lime juice. Transfer to container, cover, and refrigerate up to three days, or serve immediately, garnished with lime slices.

 

Curried Cauliflower with Basil Soup

Although there is no cream in this soup, you’d never guess it based on its consistency or taste. In fact, I intended to put cream in it, after it was blended, adding cream seemed superfluous. Served with a salad, this makes a quick, great, light dinner.

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Curried Cauliflower with Basil Soup
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Serves: 8 to 10 cups
 
Ingredients
  • 1 tablespoon olive oil
  • 1 Spanish onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon minced ginger root
  • 2 celery stalks, peeled and sliced
  • 1½ tablespoon curry powder
  • 1 head cauliflower, cored and coarsely chopped
  • 6 cups chicken stock
  • 4 tablespoons chopped basil or cilantro leaves, or a combination, plus additional for garnish
  • Kosher salt and black pepper, to taste
Instructions
  1. Place a stockpot over medium heat and, when it is hot, add the oil. Add the onion, garlic, ginger, celery, and curry powder and cook until tender, about 10 to 15 minutes. Raise the heat to high, add the cauliflower and stock, and bring to a boil. Cook until the cauliflower is tender, about 20 minutes to 25 minutes.
  2. Transfer to a blender in batches, add basil, and blend until smooth. Add salt and pepper to taste. Serve immediately, garnished with additional basil leaves

 

Triple Tomato Soup

I grew up eating and loving Campbell’s Cream of Tomato soup, so when I decided to make my own tomato soup, it was that texture and flavor I had in mind. Triple tomato is perfect for adults and children who don’t like too much “green stuff” in their soup, but a little more intense to please those who want something more.

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Triple Tomato Soup
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Serves: about 6 to 7 cups
 
Ingredients
  • 1 tablespoon unsalted butter
  • 1 large Spanish onion, coarsely chopped or thinly sliced
  • 1 garlic cloves, pressed or finely chopped
  • 1 celery stalk, peeled and sliced
  • ½ teaspoon curry powder
  • 1 28-ounce can Italian plum tomatoes, chopped
  • 4 to 5 cups chicken or vegetable stock
  • 1 teaspoon dried basil, or 1 tablespoon chopped fresh basil
  • ¼ teaspoon brown sugar
  • 5 sun-dried tomatoes, packed in oil or dried
  • 10 cherry tomatoes, sliced, for garnish
Instructions
  1. Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the butter. When the butter has melted, add the onion, garlic, celery, and curry powder and cook, covered, until vegetables are tender, about 10 to 15 minutes,
  2. Add the plum tomatoes and their juices, stock, basil, and brown sugar, raise the heat to high and bring to a boil. Lower the heat to low and cook, partially covered, 1½.
  3. Remove the solids and place in a blender. Add the sun-dried tomatoes and process until completely smooth, gradually adding the cooking liquid. Transfer to a container, cover, and refrigerate up to three days or serve immediately, garnished with cherry tomatoes

 

Cauliflower with Cheddar Soup

Inspired by the best omelet I have ever had: slowly cooked, caramelized onions, combined with cauliflower and cheddar, inside perfectly cooked eggs. I thought the omelet was good, but this is even better!

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Cauliflower with Cheddar Soup
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Serves: 8 cups
 
Ingredients
  • 2 tablespoons unsalted butter
  • 1 large Spanish onion, coarsely chopped
  • ½ teaspoon sugar
  • 1 head cauliflower, core removed, florets coarsely chopped
  • 6 cups chicken stock
  • ½ to ¾ cup grated extra-sharp Cheddar cheese
  • Black pepper, to toast
  • Chopped fresh dill or basil, for garnish
  • Finely chopped scallions (white and green parts), for garnish
Instructions
  1. Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the butter. When the butter has melted, add the onion and sugar and cook until the onion has caramelized, about 15 to 20 minutes
  2. Add the cauliflower and stock, raise the heat to high, and bring to a boil. Lower the heat to low and cook until the cauliflower is tender, about 20 to 25 minutes.
  3. Remove the solids and place in a food processor or blender. Process until smooth, gradually adding the cheese, pepper, and cooking liquid.
  4. Serve immediately, garnished with chopped dill and scallions

 

Potato and Celeraic Soup

A cross between two great classics-vichyssoise and cream of celery-this combines the silky texture of vichyssoise with the earthy taste of celery root.

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Potato and Celeraic Soup
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Serves: 10 to 12 cups
 
Ingredients
  • 1 leek, green part included
  • 1 tablespoon unsalted butter
  • 1 garlic clove, pressed or finely chopped
  • 1 pound celeriac, peeled and diced
  • ½ pound potatoes, unpeeled and diced
  • 7 to 8 cups chicken or vegetable stock
  • ½ cup heavy cream
  • Finely chopped scallions (green and white parts), for garnish
  • Chopped fresh tarragon leaves, for garnish
  • Crumbled blue cheese, for garnish
Instructions
  1. Cut off root end and 3 inches of green part of leek and discard. Quarter leek lengthwise and slice thin. Soak in several changes of water, being careful to get rid of all the sand
  2. Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the butter. When the butter has melted,add the leek and garlic and cook until tender and lightly colored, about 10 to 15 minutes.
  3. Add the celeriac, potatoes, and stock, raise the heat to high, and bring to a boil. Lower the heat to medium and cook until tender, about 20 to 35 minutes.
  4. Remove the solids and place in a food processor or blender. Process until completely smooth, gradually adding the cooking liquid and heavy cream.
  5. Serve immediately, garnished with scallions, tarragon leaves, and blue cheese, if desired.

 

Artichoke Lemon Soup

I am not really sure if the joy of eating artichokes comes from the work involved in getting out all the little bits, or if it is the little bits themselves. It is probably a combination. For anyone who likes the little bits-the actual flavor-this elegant, creamy, creamless soup is heavenly. I originally made it with canned artichoke bottoms, simply because I ordered them by mistake and decided, out of necessity, to put them to use. Almost twenty years and pots and pots of soup later, my childhood pal Lizzy Shaw discovered frozen artichoke bottoms at a local Armenian market. Of course, either canned or frozen will do, but I now prefer using frozen, since I am not about to use fresh

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Artichoke Lemon Soup
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Serves: 8 to 9 cups
 
Ingredients
  • ¼ cup unsalted butter
  • 6 garlic cloves, pressed or finely chopped
  • ¼ cup all-purpose stock
  • 6 cups chicken stock
  • 2 14-ounce bags frozen artichoke bottoms
  • Juice of 1 lemon
  • Black pepper
  • 2 tablespoons fresh basil leaves, or 1 sprig fresh thyme, for garnish (optional)
  • Grater parmesan cheese or crumbled goat cheese, for garnish (optional)
Instructions
  1. Place a heavy-bottomed non-aluminum stockpot over low heat and, when it is hot, add the butter. Add the flour very slowly and cook until it forms a thick paste, whisking all the while.
  2. Gradually add the stock and artichoke bottoms. continuing to whisk, raise the heat too high, and bring to a boil. Lower the heat to low and simmer for 25 to 35 minutes
  3. Remove the solids and transfer to a food processor or blender. Process until smooth, gradually adding the cooking liquid, lemon juice, and pepper. Transfer to a container, cover, and refrigerate up to three days, or serve immediately, garnished with basil and Parmesan cheese.

 

Butternut Squash with Pear, Orange, and Rosemary Soup

Smooth, slightly sweet, and subtle, this is the quintessential fall soup and a perfect starter for a Thanksgiving meal (if you can spare the room in your refrigerator or stomach).

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Butternut Squash with Pear, Orange, and Rosemary Soup
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Ingredients
  • 2 teaspoons olive oil
  • 1 Spanish onion, chopped
  • 1 butternut squash, peeled, seeded, and sliced
  • 1 pear, sliced
  • 1 sprig fresh rosemary or 1 teaspoon dried
  • 6 to 7 cups chicken or vegetable stock
  • ½ cup orange juice
  • 2 to 3 teaspoons grated fresh orange zest
  • Orange slices
Instructions
  1. Place a stockpot over medium heat and, when it is hot, add the oil. Add the onion and cook until tender and lightly colored, about 10 to 15 minutes.
  2. Add the remaining ingredients, raise the heat to high, and bring to a boil. Lower the heat to low and cook, partially covered, until the squash is tender, about 25 minutes.
  3. Transfer the solids to a blender or food processor fitted with a steel blade and process until smooth, gradually adding the cooking liquid.
  4. Transfer to a container, cover, and refrigerate up to three days, or serve immediately, garnished with orange slices

 

Cauliflower Cilantro Soup

Like carrots, I love cauliflower when raw but hate it cooked, unless it’s in soup. In fact, its subtle flavor and smooth, silky texture make it one of my favorite starring ingredients for soup. A magical melding of ingredients, this soup tastes neither like cauliflower nor cilantro.

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Cauliflower Cilantro Soup
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Serves: About 10 cups
 
Ingredients
  • 2 teaspoons olive oil
  • 1 Spanish onion, chopped
  • 2 garlic cloves, sliced
  • 1 teaspoon ground coriander
  • 1 head cauliflower, cored, florets coarsely chopped
  • 8 cups chicken or vegetable stock
  • 2 teaspoons Dijon mustard
  • 4 tablespoons chopped fresh cilantro leaves, plus additional whole leaves for garnish
Instructions
  1. Place a stockpot over medium heat and, when it is hot, add the oil. Add the onion, garlic, and coriander and cook until tender and lightly colored, about 10 to 15 minutes.
  2. Add the cauliflower and stock and bring to a boil. Lower the heat to low, and cook until the cauliflower and stock and bring to a boil. Lower the heat to low, and cook until the cauliflower is tender, about 20 to 25 minutes.
  3. Add the mustard and cilantro and transfer the soup, in batches, to a blender. Blend until smooth. Serve immediately, garnished with whole fresh cilantro leaves.

 

Carrot Soup with Fennel

While I adore this smooth, creamy, and unusual soup, I am most definitely not a fan of cooked carrots.

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Carrot Soup with Fennel
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Serves: 8 to 10 cups
 
Ingredients
  • 1 tablespoon olive or canole oil
  • 1 Spanish onion, coarsely chopped
  • 1½ to 2 pounds carrots, peeled, if desired, and sliced
  • 1 teaspoon dried fennel seed
  • 8 cups chicken or vegetable stock
Instructions
  1. Place a stockpot over medium heat and, when it is hot, add the oil. Add the, onion, carrots, and fennel and cook until tender and lightly colored, about 10 to 15 minutes
  2. Add the stock, raise the heat to high, and bring to a boil. Lower the heat to low and cook until the carrots are tender, about 20 minutes.
  3. Remove the solids and place in a good processor or blender. Process until smooth, gradually adding the cooking liquid. Transfer to a container, cover, and refrigerate up to three days, or serve immediately.

 

Cream of Broccoli Soup

Another soup I never, ever order out. Most of the time, the broccoli is overcooked and loses all flavor and texture. Here, instead, the broccoli is only just-cooked, then pureed immediately to insure full flavor. Feel free to add your favorite fresh herb before serving; basil and dill are among my favorites.

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Cream of Broccoli Soup
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Serves: 6 to 7 cups
 
Ingredients
  • 1 tablespoon unsalted butter or olive oil or canola oil
  • 1 Spanish onion, coarsely chopped
  • 1 celery stalk, chopped
  • 1 small carrot, peeled and thinly sliced
  • 5 to 6 cups chicken stock (depending on the size of the broccoli head)
  • 1 head broccoli, woody stems discarded, florets chopped
  • ½ cup heavy or light cream
  • 1 to 2 teaspoons freshly squeezed lemon juice
  • Kosher salt and black pepper
Instructions
  1. Place a stockpot over medium heat and, when it is hot add the butter or oil. Add the onion, celery, and carrot and cook until tender and lightly colored, about 10 to 15 minutes
  2. Add the stock, raise the heat to high, and bring to boil. While the broth is boiling, slowly add the broccoli florets. Return to a boil briefly.
  3. Lower the heat to medium and cook until the broccoli is just tender, 5 to 8 minutes.
  4. Remove the solids and place in a food processor or blender. Process until smooth, gradually adding the cooking liquid and the cream. Add addition stock if the soup is too thick. Add the lemon juice, salt, and pepper, and serve immediately.

 

 

Roasted Butternut Squash Soup with Apples

Silky, slightly sweet, a touch hot. In short, perfect.

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Roasted Butternut Squash Soup with Apples
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Serves: 7 to 8 cups
 
Ingredients
  • 1 large butternut squash, peeled, seeded, and cubed
  • 1 Granny Smith apple, peeled, if desired, and cubed
  • 4 teaspoons olive oil
  • 1 Spanish onion, chopped
  • 2 garlic cloves, chopped
  • 2 teaspoons curry power
  • 1 teaspoon dried basil
  • 8 cups chicken or vegetable stock
  • ½ cup dry white wine
Instructions
  1. Preheat the oven to 425 degrees.
  2. Rub the squash and apple cubes with 2 teaspoons of oil, and place on a sheet pan in the oven until the squash is browned and tender, about 40 minutes.
  3. Place a stockpot over medium heat and when it is hot, add the remaining 2 teaspoons olive oil. Add the onion, garlic, curry, and basil and cook until tender, about 10 to 15 minutes
  4. Add the roasted squash, apples, stock, and wine and bring to a boil. Lower the heat to medium low and cook for 20 minutes.
  5. Transfer to a blender in batches and blend until smooth. Transfer to a container, cover, and refrigerate up to three days or serve immediately

 

Broccoli Spinach Soup

Two much maligned and hotly debated vegetables come together, and bring out the best in both. Even detractors of each vegetable individually will be pleased with the resulting combination.

The one thing I hate about making this soup is cleaning the spinach which, unless previously washed, is always incredibly, incredibly sandy. I usually soak the spinach in cold water and then lift it out (as opposed to draining it) and repeat the process until the bowls have no sand left in them.

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Broccoli Spinach Soup
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Serves: 14 cups
 
Ingredients
  • 1 tablespoon olive oil or unsalted butter
  • 1 Spanish onion, coarsely chopped
  • 4 garlic cloves, thinly sliced or chopped
  • 2 carrots, sliced
  • 1 small head broccoli, woody end discarded, stem peeled and sliced, florets chopped
  • 1 28-ounce can whole tomatoes, drained
  • 7 cups chicken stock
  • 2 small bunches leaf spinach or watercress, cleaned and stemmed
  • 1 teaspoon freshly squeezed lemon juice
  • Lemon slices, for garnish
Instructions
  1. Place a stockpot over medium heat and, when it is hot, add the oil. Add the onion, garlic, and carrots, and cook until tender and lightly colored, about 10 to 15 minutes
  2. Add the broccoli stems, tomatoes, stock, and half the spinach, and bring to a boil. Lower the heat to low and cook until the stems are tender, about 15 minutes
  3. Add the florets and the remaining spinach and cook until the florets are just tender, about 7 to 10 minutes
  4. Remove the solids and place in a food processor blender. Process until smooth, gradually adding the cooking liquid. add the lemon juice and serve immediately, garnished with lemon slices.

 

Asparagus Soup with Fresh Herbs

I love asparagus soup, yet almost never order it when I am in restaurants. Instead of the typical drab, green glop they pass off asparagus soup, this delicate version is a fresh, bright, rich green made only with straight, crisp stalks.

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Asparagus Soup with Fresh Herbs
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Serves: About 5 cups
 
Ingredients
  • 1 tablespoon unsalted butter, olive oil, or canola oil
  • 1 Spanish onion, coarsely chopped
  • 2 garlic cloves, pressed or finely chopped
  • 4 to cups 5 chicken stock
  • 2 bunches fresh asparagus, woody stems broken off and discarded, stalks and tips chopped
  • 1 teaspoon fresh tarragon or rosemary leaves, or 2 tablespoons chopped fresh basil leaves, plus additional for garnish
  • ½ teaspoon Dijon mustard
  • 2 to 3 tablespoons fresh chopped chives, for garnish (optional) Parmesan, goat, or feta cheese (optional)
Instructions
  1. Store asparagus in the refrigerator in the same way you would a bouquet of flowers: standing upright in water
  2. Place a stockpot over medium heat and, when it is hot, add the butter or oil. Add the onion and the garlic, and cook until tender and lightly colored, about 10 to 15 minutes.
  3. Add the stock, raise the heat to high, and bring to a boil.
  4. Add the asparagus, and when it returns to a rolling boil, remove the solids and place in a blender. Add the tarragon and Dijon mustard. Process until smooth, gradually adding the cooking liquid.
  5. Strain the soup if you must. (Straining will get rid of the slight stringiness. This is a matter of taste.) Serve immediately, garnished with chives and Parmesan cheese