Potato, Cod and Bacon Chowder

Dinner tonight... a different spin on chowder:

https://food52.com/recipes/33207-potato-cod-and-bacon-chowder

A Lighter Spinach and Parmesan Egg Drop Soup

I made this for a recent Food52 contest and thought I'd share.  It was named a Community Pick and the Food52 people took a beautiful photo of it!

See the photo and recipe here:

https://food52.com/recipes/32333-a-lighter-spinach-and-parmesan-egg-drop-soup

Easy Bean and Bacon Soup

It's getting colder and colder so more soups are on the menu.  Here's and easy bean and bacon one...


Makes almost 4 quarts

3/4 pound dry Great Northern white beans
6 slices bacon, diced
1 large onion, coarsely chopped
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped 
2 cloves garlic
2 Tbl sweet Hungarian paprika
1/2 tsp crushed red pepper flakes
7 cups chicken broth
Salt and pepper to taste

Soak the beans overnight in water.  Drain and rinse and then cover them in fresh water and simmer them until done, about 45 minutes.
Saute the diced bacon in a Dutch oven or soup pot until the fat is rendered and the bacon just starts to crisp.
Place the onion, carrot, celery and garlic in a food processor and process until everything is finely chopped.
Add the vegetable mixture along with the paprika and crushed red pepper to the pot of bacon and sauté for 5 to 10 minutes.
Add the beans and chicken broth to the pot, bring up to a boil and then simmer for about 15 minutes.
Remove about 1 to 1 1/2 cups of the beans to a shallow bowl and mash them thoroughly with a fork.  Return the mixture to the pot and simmer the soup for about 10 more minutes.  Taste and add salt and pepper if you like.

Thick Like Stew Cabbage, Bean and Sausage Soup

It's cool and rainy here, so I thought for dinner, soup would be in order.  Maybe I got carried away, but this one is thick with beans and vegetables, along with a little Italian sausage.  Dinner tonight and lunch for a few days....

Makes about 6 quarts

1 pound white beans, soaked overnight and then simmered for about 45 minutes in plain water until done
1 pound Italian sausage links, baked in a 350F oven for 20 minutes
2 Tbl olive oil
1 medium onion, diced
4 cloves minced garlic
1/2 tsp crushed red pepper flakes
One very large carrot, sliced into thin rounds
One very large potato, peeled and diced
10 cups chicken broth
1/2 head cabbage, chopped
Salt and pepper to taste

In a large soup pot, warm the olive oil and add the onions and garlic.  Saute until soft.
Slice the baked Italian sausage into rounds, add them to the pot along with the crushed red pepper flakes.  Saute for about 4 to 5 minutes.
Add the sliced carrot and diced potato along with the chicken broth.  Bring up to a boil and then simmer for about 15 minutes.
Add the cooked white beans.
Stir in the chopped cabbage and simmer until wilted.  Season to taste with salt and pepper.

Shrimp Cocktail Gazpacho

Here's a starter for a summer dinner...cool, zesty and refreshing!

https://food52.com/recipes/30621-shrimp-cocktail-gazpacho

Summer Vegetable Chowder

Take advantage of beautiful summer produce!

See the recipe here:

https://food52.com/recipes/30443-summer-vegetable-chowder

Chilled Cubanelle Soup

I turned a pepper salad into soup!  See it here...

https://food52.com/recipes/30321-chilled-cubanelle-soup

Creamy Cauliflower and Tomato Soup

This one is good warm or chilled.  It's creamy but has no cream!  Great on its own or with a sandwich!

Makes about 2 quarts

1 to 1 1/2 pounds cauliflower florets
3 Tbl olive oil for roasting plus one more for sauteeing the onion and garlic
Salt and pepper
One medium onion, diced
Three cloves garlic, minced
One cup of your favorite tomato sauce (I used Marcella Hazan's)
Seven cups chicken broth

Pre heat the oven to 350F. Place the cauliflower florets on a baking sheet and toss with the 3 Tbl olive oil.  Salt and pepper liberally.  Roast the cauliflower for about 3o minutes or until the edges just start to brown.  Remove from the oven.

In a medium soup pot warm the 1 Tbl olive oil and add the onion and garlic.  Saute until everything softens and becomes fragrant.

Stir in the cauliflower and tomato sauce and bring up to a simmer.  Add the chicken broth, bring up to a simmer and simmer for about 10 minutes. 

Blend the soup in batches in a regular blender or right in the pot if using an immersion blender until smooth. Serve warm or chilled.

Scallions!

It was scallion week at Food52 last week I entered a few recipes....Scallion Bread Soup and Green Onion Focaccia were two of them.  See them here:

http://food52.com/recipes/27958-spring-onion-bread-soup

http://food52.com/recipes/27992-green-onion-focaccia

Tomato, Kale and Miso Soup

A twist on Tomato Florentine Soup, I wanted a vegetarian version and so substituted miso paste (Japanese soy and rice fermented seasoning product available at Asian markets and Whole Foods) and water for the traditional chicken broth and kale for spinach.  This makes a small pot but the ingredients can certainly be doubled for more.


Makes about 1  1/2 quarts

2 Tbl extra virgin olive oil
2 minced shallots
3 cloves minced garlic
One 28 ounce can San Marzano tomatoes with the juice
1/2 cup brown rice miso paste
4 cups water (plus more if needed)
1/2 tsp black pepper
1 tsp granulated sugar
6 large basil leaves, torn
3 cups finely chopped kale leaves (I used curly kale)
Salt and pepper for re seasoning if needed)

In a medium soup pot heat the olive oil and add the minced shallots and garlic.  Saute over medium heat until the shallot softens and the garlic becomes fragrant but doesn't brown.
Crush the tomatoes with your clean hands and add them along with their juice to the pot.  Bring up to a simmer and stir in the miso paste, breaking it up with a wooden spoon until it dissolves into the tomato mixture. Stir in the pepper, sugar and basil.
Add the water and bring the pot up to a boil and then down to a gentle simmer for 8 to 10 minutes.  Using and immersion blender, blend the soup until very smooth.
Add the chopped kale and simmer for another 10 minutes or so until the kale wilts and becomes tender.  If the soup seems a little thick add a little more water.  Taste and adjust for seasoning if necessary.

Creamy Quinoa Onion Soup

I like using vegetables and grains as soup thickeners and often use rice, potatoes and carrots to make creamy soups without cream.  This time I made a creamy onion soup using quinoa as the thickener.  It's rich, filling and satisfying...and good for you too!

Makes about 2 quarts

1 cup quinoa
2 cups water
2 Tbl butter
2 Tbl olive oil
2 medium sweet onions
2 medium leeks (white and pale green parts only)
1 large clove garlic
1 tsp granulated sugar
1/2 tsp aleppo pepper (optional)
1/2 cup dry white wine
4 cups chicken broth (plus more if you want a thinner soup)
2 cups beef broth
Salt and pepper for seasoning
Thinly sliced green onion and crumbled bacon for garnish

Cook the quinoa per package instructions.  Normally you rinse the grain and combine it with 2 cups water, bring to a boil and then gently simmer, covered, for 12 to 15 minutes until the liquid is absorbed.  Set aside.
Slice the onions and leeks thinly and mince the garlic clove.  In a 4 quart soup pot melt the butter and oil and add the onions, leeks, garlic, sugar and aleppo pepper.  Gently saute until everything softens but doesn't brown.  This might take about 20 minutes.
Add the wine, chicken and beef broth and bring the soup to a boil.  Add the cooked quinoa and then simmer the soup for about 10 minutes.
After 10 minutes, cool the soup a bit and then in batches, puree the soup until very creamy.  return the soup to a clean pot and then re warm and taste for seasoning.
To serve, ladle the soup into bowls and garnish with some green onion and bacon.
NOTE:  If you feel the soup is thicker than you like, thin it a bit by whisking in a little more chicken broth after pureeing.

Jammin' Jambalaya Soup

Spicy and filling, this soup makes a satisfying meal fit for a tailgate or just game watching!


Makes about 5 quarts

2 Tbl vegetable oil
1 pound andouille  or another spicy smoked sausage
5 boneless skinless chicken thighs
1 large onion, diced
1 medium green bell pepper, diced
2 medium stalks celery, diced
2 cloves minced garlic
2 tsp Hungarian paprika
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme leaves
1  14 to 15 ounce can plum tomatoes
8 cups chicken broth
3 cups cooked white rice
3/4 pound peeled and deveined shrimp
Cayenne pepper to taste


Cut the sausage into a 3/4 inch dice.  Remove any excess fat from the chicken thighs and then dice them about the same size as the sausage.
Heat the oil in a 6 quart soup pot (or larger) and add the diced sausage.  Once the sausage starts to render some fat, add the diced chicken and saute until the chicken loses some of its "rawness".
Add the onion, bell pepper, celery, garlic, paprika, basil, oregano and thyme and continue to saute until the vegetables soften.
With clean hands, crush the tomatoes and add them to the pot.  Give it a stir and bring to a simmer.
Add the chicken broth and bring the soup up to a boil and then down to a simmer for about 10 minutes.
Stir in the cooked rice and then taste the soup.  This is where you'll decide if you want to add a little cayenne pepper.  My sausage was very spicy so I added less than 1/4 teaspoon.  It's up to you.
Bring the soup back up to a simmer, add the shrimp, put a lid on the pot and turn the heat off.  The shrimp will cook within a couple of minutes.  if you're making the soup early in the day, add the shrimp after re heating.
 

Dilled Zucchini Soup for All Seasons

A lot of zucchini coming out of the garden right now and I'm thinking of all sorts of ways to prepare it.  Cooler nights this week so soup was in order.  I took one of those zucchini and added potatoes, dill and chicken broth and made this soup.  The next day I tasted the leftovers chilled and it was just as good!  Truly a soup for all seasons!!

Makes about 2 quarts

2 Tbl butter
2 Tbl extra virgin olive oil
1 medium onion, diced
4 medium red skin potatoes, peeled and cubed (about 4 cups) or more:see note below
1 medium zucchini grated on the large holes of a box grater (about 3 cups)
1 tsp salt
1/2 tsp black pepper
3 Tbl minced fresh dill or 1 Tbl dried
6 cups chicken broth
1/2 cup sour cream
Thinly sliced green onion for garnish(optional) if serving warm
Finely diced cucumber for garnish (optional) if serving chilled

In a 4 quart soup pot, melt the butter along with the olive oil, add the diced onion and saute until the onion softens bu doesn't brown.
Add the diced potatoes, shredded zucchini, salt, pepper and dill and continue to saute while stirring for 3 or 4 more minutes.
Add the chicken broth, bring up to a boil and then simmer for about 20 minutes until the potatoes are fork tender.
Cool the soup a bit and then puree with an immersion blender or blend in batches in a regular blender.  To serve warm, bring the soup just barely to a boil and whisk in the sour cream.  garnish each bowl with green onion if desired.  To serve cold, after whisking in the sour cream, cool the soup to room temperature and then chill in the fridge for several hours (or overnight) before serving and garnish with cucumber.
NOTE:  For a thicker soup add a few more potatoes to the mix.

Roasted Tomato, Whipped Burrata and Basil Oil Soup

Yes   this is a simple roasted tomato soup, but what puts it over the top is a dollop of whipped burrata cheese and a drizzle of basil oil in the finish.  Summertime...Summertime!

Makes 1 1/2 to 2 quarts

 For the soup:
2 pounds Roma tomatoes
2 Tbl extra virgin olive oil
A sprinkling of sea salt and pepper
4 Tbl butter
2 large shallots
2 large cloves garlic
2 Tbl AP flour
5 cups rich chicken broth
2 large basil leaves
Additional salt and pepper to taste

Halve the tomatoes lengthwise and seed them.  Place the halves, cut side up, on a parchment or Silpat lined rimmed baking sheet.  Drizzle them with the 2 tablespoons olive oil and sprinkle a little salt and pepper over.  Roast in a 350F oven for one hour.  Remove from the oven and set aside.
Finely dice the shallots and garlic.  In a 4 quart soup pot or Dutch oven, melt the butter, add the diced garlic and shallots and saute until they soften up and become very fragrant.  Stir in the 2 tablespoons of flour and then saute for another minute or two.
Add the chicken broth and roasted tomatoes to the pot, bring up to the boil and then simmer the mixture for 20 minutes.
Let the soup cool a bit and then, in batches, puree the soup in a blender until quite smooth.  During one of those batches, add the 2 basil leaves so they get pureed also.
Now...you can certainly strain the soup into a clean pot, but I don't mind the few stray bits of tomato that might remain, so I leave it a little "rustic".  In any event, return the pureed soup to a clean pot.

For the burrata, basil oil and putting it all together:

1 cup fresh basil leaves
1/2 cup extra virgin olive oil
1/4 tsp salt
1 eight ounce ball of fresh burrata cheese
The roasted tomato soup

Place the basil leaves, olive oil and salt in a blender and then blend until the mixture gets as smooth as you can get it.  Strain the mixture through a fine mesh strainer or cheese cloth, pressing on the solids with the back of a spoon to extract all of the oil.  Set aside.
Break up the ball of burrata and place in a mini food processor and process until light and fluffy.
Gently reheat the soup, ladle into serving bowls and top each with a dollop of whipped burrata and a drizzle of the basil oil.
 
 

Mediterranean Fish Stew

I love fish and seafood stews and I love pairing fish with fennel...the flavors are intoxicating.  A loaf of crusty bread finishes this off.

Serves 4 to 6

1/4 cup extra virgin olive oil

4 anchovy fillets, minced

2 small leeks, pale green and white parts only, sliced lengthwise and the crosswise into quarter inch half moons

2 medium fennel bulbs, cored and thinly sliced

5 cloves minced garlic

1 tsp ground fennel seed

1 tsp saffron threads, crushed a bit

1  14.5 ounce can Roma tomatoes, chopped and with the juice

1/2 cup dry white wine

4 cups clam juice

4 medium redskin potatoes, peeled and diced

1/2 cup small black olives ( nicoise or kalamata)

1  1/2 pounds skinless, boneless salt water fish (cod, halibut, pollock, etc) cut into 1 1/2 inch pieces

1 cup chopped flat leaf parsley

Salt and pepper to taste

Gently heat the oil in a soup pot or Dutch oven, add the anchovies and saute until the anchovies break up and sort of disintegrate.  Add the leeks and fennel slices and continue to cook until the leeks are soft but not browned

Stir in the minced garlic, saffron and ground fennel seed and saute for about two more minutes

Add the wine, tomatoes, clam juice and potatoes.  Bring the mixture up to the boil and then down to a simmer for about 10 to 15 minutes or until the potatoes are fork tender

Add the olives and fish and simmer for 5 to 6 minutes or until the fish turns opaque

Stir in the chopped parsley and season with salt and pepper

Serve warm with your favorite crusty bread or baguette

Vegan Cabbage and Black Bean Soup

Years ago when I was doing that super low carb diet that was so popular, I discovered black soy beans.  They're low in fat, high in fiber and pack 11 grams of protein per half cup.  I used them frequently and still do even now.  This time I paired them with cabbage to make a healthy soup that's quick and easy.  You can find the soybeans at health food stores and some specialty grocers.

Makes about 2  1/2 quarts

2 Tbl olive oil
1 large onion, diced
2 large garlic cloves, minced
1 bay leaf
2 Tbl sweet Hungarian paprika
1 tsp salt
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes
1/4 tsp ground cumin
1  14.5 ounce can tomatoes
32 ounces vegetable broth
8 ounces water
4 cups chopped cabbage
1  15 ounce can black soy beans (may use regular black beans if you like)
Additional s and p for re-seasoning

In a 4 quart soup pot heat the oil and saute the onions until they soften.  Add the garlic, paprika, salt, pepper, crushed red pepper, cumin and bay leaf and saute a minute or two more.
Crush the tomatoes with your clean hands and add them to the pot along with their juice.  Bring up to a boil and stir in the cabbage.
Add the vegetable broth and water. Bring the soup up to the boil and then simmer for about 15 minutes.
Rinse and drain the black beans and add them to the soup.  Simmer another 5 minutes.  Re-season with salt and pepper if needed.

Ceci, Spinach and Shells

A take on Pasta e Ceci, I started out with my twist on "Marcella Hazan's Tomato Sauce with Onion and Butter" as the base and went from there, adding spinach, ground fennel and basil instead of the traditional rosemary and olive oil.  A tasty soup for a cold blustery evening.

Makes about 2 to 3 quarts

For the tomato sauce:
1  14.5 ounce can plum tomatoes, crushed
4 Tbl butter
1 cup rough chopped onions
3 cloves garlic, halved
1 tsp ground fennel seed
1 heaping tsp anchovy paste
1 cup water

Place all ingredients into a 4 or 5 quart soup pot, bring up to a boil and then down to a low simmer for 25 to 30 minutes.
Cool the mixture a bit and then puree in a blender or use an immersion blender to puree right in the pot.

For the soup:
The tomato sauce
5 to 6 cups chicken broth
4 cups cooked chick peas (or two 14.5 ounce cans, drained and rinsed)
1  1/2 cups mini shell pasta ( or ditalini, tubetti or elbows )
1 heaping Tbl home made or commercially prepared basil pesto( or 12 finely sliced fresh basil leaves)
2 large handfuls fresh baby spinach leaves, thick stems removed
1/4 cup finely grated parmesan plus lots more for garnish
Salt and pepper to taste if needed

Add the tomato sauce, 5 cups of the chicken broth and the chick peas to the soup pot, bring up to a boil and then simmer for about 10 minutes.
Add the pasta, bring back up to the boil and then simmer until the pasta is just al dente.  depending on your pasta this will take 6 to 8 minutes, give or take.
At this point if the soup seems to thick, add that sixth cup of chicken broth and bring back up to a simmer.
Stir in the pesto or basil leaves and the spinach and simmer until the spinach wilts.
Stir in the quarter cup of parmesan and season with salt and pepper if desired.  Serve in bowls topped with more parmesan.
 

Creamy Roasted Cauliflower Soup

Here's a nice alternative to cream of potato soup using roasted cauliflower which has become one of my favorite vegetables. Roasted garlic and some cheese really boost the flavor of this one.

Makes about 6 servings

1 head cauliflower, broken into florets
1/4 cup olive oil plus 2 more tablespoons
Salt and pepper for seasoning
6 cloves whole garlic, skins left on
1 medium leek, cleaned and diced
2 Tbl butter
6 cups chicken broth
1/2 cup half and half
2 cups shredded cheese (I used 1  1/2 cups Kasseri and 1/2 cup Parmesan - but use whatever you like...Fontina, Jack, cheddar etc)

Spread the cauliflower on a large rimmed baking sheet, sprinkle the oil over, add a generous amount of salt and pepper and toss.  Place the garlic cloves in a corner of the sheet and pour the 2 Tbl oil over.
Roast the cauliflower and garlic in a 425F oven for 30 to 35 minutes until it lightly browns around the edges. You may want to turn the florets at about the 15 minutes. Remove from the oven.
In a Dutch oven or soup pot, gently saute the leek in the butter until it softens.  Add the cauliflower and squeeze the garlic out of its skin into the pot.
Add the chicken broth, bring up to the boil and then simmer for 10 minutes.
Cool the soup to almost room temperature and then, in batches, puree the soup in a blender and return to the pot.
Bring the pureed soup just up to a simmer, stir in the half and half completely and then slowly stir in the cheese a little at a time until it melts. Soup's on!!

Creamy Mushroom and Swiss Soup

Food52 is having their "Your Best Beer Recipe" contest this week and I entered a "grown up" version of my favorite canned soup growing up as a kid.  I would add half a can of milk and half a can of water and then melt a slice of American cheese into it. Heaven!!  But this one's even better ...dried Porcini mushrooms re-hydrated in water, chicken broth, beer, fresh Shitake mushrooms, Gruyere cheese and a little heavy cream bring it all together.

See the full version here:

http://www.food52.com/recipes/20180_creamy_mushroom_and_swiss_soup 

Oyster and Spinach Chowder

This is a riff on a spinach and oyster soup that my dad used to make for himself on Friday night after a 12 hour day at our market.  He'd always bring in any leftovers for my brother and I to share the next day.  I added potatoes to make it a little heartier and swapped baby spinach leaves for the regular spinach he would use.

Makes 4 servings
2  1/2 dozen freshly shucked oysters and their liquor
1  1/2 cups clam juice
1/2 cup water
1 Tbl butter
1 Tbl extra virgin olive oil
1 cup diced onion or 1 medium leek, whit and light green part only, thinly sliced
1 large clove garlic, minced
2 cups diced potatoes (small dice)  I used Yukon Gold
1  1/2 cups heavy cream
6 ounces baby spinach leaves, thick stems discarded
Salt and pepper to taste

Combine the oyster liquor, clam juice and water and set aside.
In a medium soup pot over medium heat, saute the onion or leek in the butter and olive oil until soft.  Add the garlic and saute about 30 seconds more.
Add the reserved broth and potatoes to the pot.  Bring up to a boil and then simmer until the potatoes are tender, about 10 minutes.
Add the cream, bring back up to a simmer and stir in the spinach.  Cook the spinach until it barely wilts and then add the oysters and any accumulated juices. Bring back up to the simmer and simmer for about 3 or 4 minutes until the oysters are just done.  season to taste with salt and pepper and serve immediately.