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Friday, 23 March 2018

Tortellini & Zucchini Soup

Tortellini & Zucchini Soup

·       1 tablespoons olive oil
·       1 large carrots, diced
·       1 celery, diced
·       1 large onion, diced
·       2 tablespoons minced garlic
·       1 teaspoon chopped fresh rosemary
·       6 cups vegetable broth
·       2 medium zucchini, diced
·       2 cups cheese tortellini
·       4 plum tomatoes, diced
·       2 tablespoons red-wine vinegar

    1.  Heat oil in a Dutch oven over medium heat.
    2.   Add carrots, celery, and onion; stir, cover, and cook stirring occasionally until the onion is soft and just beginning to brown, 6 to 7 minutes.
      3.  Stir in garlic and rosemary and cook, stirring often, until fragrant, about 1 minute.
      4.  Stir in broth and zucchini; bring to a boil.
      5. Reduce heat to a simmer and cook, stirring occasionally, until the zucchini is beginning to soften, about 3 minutes.
      6.  Add tortellini and tomatoes and simmer until the tortellini are plump and the tomatoes are beginning to break down 6 to 10 minutes. 

      7. Stir vinegar into the hot soup just before serving.

Wednesday, 21 March 2018

Italian Noodle Soup

Italian Noodle Soup

4 cups vegetable broth
12 ounces fettuccine pasta 
10 ounces spinach
6 cups tomatoes, diced
1 onion, chopped
5 cloves of garlic
1/2 tablespoon basil
1/2 tablespoon oregano
1 teaspoon red pepper flakes
pepper to taste
Serve with toasted French bread
Parmesan cheese, grated

1. Put your broth in a large soup pot, heat until bubbling.
2. Add all the other ingredients (yes it's that simple) and cook until noodles are al dente.
3. Don't stir too much and you will probably want to break your noodles in half for them to fit into the pot.

4. Serve hot with French bread. 

Monday, 19 March 2018

Sorrel Pea and Leek Soup

Sorrel Pea and Leek Soup
white and pale green parts of 3 leeks, chopped
1 1/2 tablespoons olive oil
1 small boiling potato 
4 cups vegetable broth
1/2 cup shelled fresh peas
3 cups sorrel, cut crosswise into thin strips
1/3 cup sour cream
1 teaspoon fresh lemon juice, or to taste
Garnish: drizzle sour cream and minced chives
1.  In a large saucepan cook leeks in oil with salt and pepper to taste over moderately low heat, stirring, until softened.
2.  Peel potato and cut into 1-inch cubes.
3.  Add potato, broth, and leeks and simmer, covered, about 10 minutes, or until potato is tender.
4.  Stir in peas and simmer, uncovered, about 5 minutes, or until peas are tender.
5.  In a blender purée potato mixture with sorrel in 2 batches until very smooth, transferring to a bowl.
6.  Whisk in sour cream.
7.  Chill soup, covered, at least 2 hours, and up to 24.
8.  Just before serving, stir in lemon juice and salt and pepper to taste.

9.  Garnish soup with sour cream and minced chives.

Friday, 16 March 2018

Asparagus and Potato Soup

Asparagus and Potato Soup
2 cloves garlic, crushed 
2 tablespoons olive oil
1 tablespoon olive oil
1 cup new red potatoes cut into 1/2-inch cubes
1 ½ cups leeks, chopped
2 quarts of vegetable stock
1 teaspoon thyme
1 bay leaf
1 teaspoon salt, plus more to taste
1 pound fresh asparagus, cut into 1/3-inch chunks
Freshly ground pepper, to taste
red pepper chili flakes as garnish
chives, chopped as a garnish

1.  Sauté garlic with 2 tablespoons olive oil in a heavy-bottomed pot over medium-high
      heat for 1 to 2 minutes.
2.  Add potatoes and cook, stirring occasionally, until crusty, 4 to 5 minutes.
3.   Add leeks and cook until softened, 3 to 4 minutes.
4.  Add stock, bay leaf, thyme, and salt.
5.  Stir well, scraping potatoes from pot bottom.
6.  Cover, bring to a boil and add cut asparagus.
7.  Lower heat to vigorous simmer and cook, uncovered, about 1 ½ hours, stirring occasionally
     until reduced by a third.
9.  Remove from heat and season with pepper and more salt to taste.
10. Garnish with a drizzle of olive oil and sprinkle chives, and red pepper flakes.

Wednesday, 14 March 2018

Watercress Soup with Toasted Almonds

Watercress Soup with Toasted Almonds

2 tablespoons olive oil
2 medium onions, chopped
1 garlic clove, minced
2 medium potatoes, diced
3 cups vegetable broth
3 bunches watercress, roughly chopped
¼ cup Greek yogurt
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 dashes of cayenne
2 tablespoons toasted sliced almonds
watercress, diced
olive oil 
1.      In large saucepan, heat oil over medium heat.
2.      Add onions and garlic; cook 3 minutes.
3.      Add potatoes; sauté 3 minutes.
4.      Add broth; simmer, covered, 15 minutes or until potatoes are tender.
5.      Add watercress to pan; cook 3 minutes, until wilted.
6.      In batches, purée soup in a blender; return to pan.
7.      Whisk in ¼ cup yogurt, salt, pepper, and cayenne; reheat gently (do not boil).

8.      Serve with remaining 3 tablespoons yogurt and almonds.
9.    Garnish with almonds, watercress, and drizzle olive oil.

Monday, 12 March 2018

Tortellini and Spinach in Garlic Broth

Tortellini and Spinach in Garlic Broth

2 tablespoons olive oil
5 cloves garlic, minced
1 carrot, sliced
1 cup green beans, chopped
6 cups veggie broth 
1 teaspoons salt
2 tomatoes, chopped
1 yellow squash, cut lengthwise and sliced
1 pound cheese tortellini 
1 pound spinach, stems removed, leaves washed well 
Grated Parmesan cheese, for garnish

1.  In a large pot, heat the oil over moderately low heat.
2.  Add the garlic, carrots, and green beans and cook, 
     stirring, for 1 minute.
3.  Add the broth and salt and bring to a boil.
4.  Reduce the heat and simmer, covered, for 10 minutes.
5.  Meanwhile, in a large pot of boiling, salted 
     water, cook the tortellini until just done. Drain.
6.  Add tomatoes, squash, and spinach to the soup and 
     cook about 3 minutes.
7.  Stir in the tortellini.

8.  Serve the soup sprinkled with grated Parmesan and 
     pass more of the grated cheese at the table.

Friday, 9 March 2018

Black Bean Pistou Soup

Black Bean Pistou Soup

¼ cups dried black beans, picked over and rinsed
1 gallon of vegetable broth
1 bay leaf
2 large onions, diced
9 cloves garlic, minced
Salt and freshly ground black pepper to taste
12 large basil leaves, julienned for garnish
1 cup green beans, sliced diagonally into 1-inch pieces
3 small zucchini, diced
1 red pepper, diced
1 1 teaspoon cup olive oil
12 large cloves garlic
4 ½ cups fresh basil leaves
Salt and freshly ground black pepper to taste

1.  Place black beans in a large stockpot, and add enough water to cover by 2
2.  Cover pot, and set aside at room temperature to soak overnight.
3.  Drain beans, and return to pot.
4.  Cover with 1 gallon of broth.
5.  Add bay leaf, onion, and garlic, and bring to a boil, skimming off any foam.
6.  Reduce heat to low, and cook until beans are very tender, for about 2 ½ hours, stirring
7.  Add water, if needed, or boil soup down until thickened but not dried out.
8.  Season with salt and pepper to taste.
9. Heat saucepan with 1 teaspoon of olive oil saute beans for 3 minutes.
10. Add zucchini and red pepper, and saute until beans are tender, about 2 minutes more.
11. Place rest of olive oil, garlic, and basil in blender.
12. Process until smooth, pulsing on and off and stopping to scrape down sides of
13. Season with salt and pepper.
14. Bring soup to a boil.
15. Season vegetables with salt and pepper.
16. Stir three-quarters of vegetables.
17. Ladle into four soup plates.
18. Divide remaining vegetables and basil purée over top of each serving of soup, and garnish with 
      julienned basil.