Although bean soups are considered to be better the second day, canned beans and cooking at a high heat, make this one good immediately. Of course, this recipe makes enough to let you see for yourself. It also freezes well.
Continue readingPosts Tagged → soups
David Filippetti’s Grilled Asparagus Soup with White Beans and Prosciutto
Since few people are going to get out a grill just to make this soup, it’s a good idea to plan to make it the day after you grill something else. Grill the asparagus and then cover and refrigerate until the next day.
Continue readingWhite Bean and Fennel Soup
Pair this with a loaf of bread and a salad and you have a perfect winter meal.
Continue readingChilled Summer Minestrone
This soup utilizes the best vegetables of summer. It’s enough to serve it simply with bread. You could also dress it up with steamed shrimp.
Continue readingGazpacho 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
White Chili
This lighter chili is a welcome change from (and cooks more quickly than) the traditional version. Be sure to pass lots of accompaniments to that diners can garnish it to their own taste.
Continue readingAll-American Beef Chili
This can be served right away (and it’s yummy), but it really improves after resting overnight. (Who doesn’t?)
Continue readingMinestrone
When you buy a chunk of Parmesan, what do you do with the rind when you’re done with the cheese? Here’s a reason to buy the cheese for the rind: cooking it in the soup adds an almost meaty flavor to this Italian vegetarian classic.
Continue readingMushroom and Sausage Soup
This is a substantial soup, perfect for a snowy winter evening. Pair it with a baguette and a salad, and maybe a piece of cheese and some fruit, for a satisfying meal.
Continue readingCream of Mushroom
If you like, feel free to substitute exotic mushrooms, such as Portobello, cremini, or shiitake, for half of the button mushrooms.
Continue readingCream of Broccoli
Lauren doesn’t even like broccoli, but she begs me to make this soup. If you want to make the soup richer, add 1 cup grated cheddar cheese when you are pureeing it.
Continue readingTomato with Cheddar
One of my absolute, all-time favorite soups.
Continue readingGazpacho
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.
Continue readingRed Pepper Soup
When I see those colorful bags of peppers in the store. I buy them assuming I am going to eat them all raw, in salads and for dips. Of course, this is not possible, and this unusual soup is a great way to use them if you are bell pepper fan like me! It is best served on the day it is made.
Continue readingCarrot Soup with Orange
A perfect starter for dinner. Apple cider or apple juice can be substituted for the orange juice.
Continue readingNew-Fangled Classic Chicken Noodle Soup
While the true classic is made with a whole chicken, here is a version that requires less time and effort but is still fabulous. Instead of cooking the poultry in the soup, you can use leftover poached chicken or turkey.
Continue readingTrue Classic Chicken Noodle Soup
This is one recipe you must have in your collection. My daughter, Lauren, says, “It’s great in the winter. It warms your bones and makes you feel happy.” The possibilities are infinite: vary the fresh herbs, or add chopped tomatoes or crushed red peppers.
Continue readingChilled Summer Minestrone
This soup uses the best vegetables of spring and summer.
Continue readingThree-Bean Chili with Tons of Garnishes
It is a great relief to make the chili ahead of time since the garnishes can take some time to prepare. If you don’t have enough small bowls for the condiments, use hollowed-out orange halves, wine glasses, or any small container.
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