Search This Blog

Monday, 18 December 2017

Kale and Cannelloni Bean Soup

Kale and Cannelloni Bean Soup

2 tablespoons olive oil
2 leeks, washed and sliced
12 cloves garlic, minced
1 fresh bay leaf
1 teaspoon thyme
1 teaspoon oregano 1/4 teaspoon chili flakes
6 cups vegetable stock
1 bunch kale, roughly chopped into ½ inch pieces
4 cups cannelloni beans, cooked
Salt and pepper

1. Heat a large pot over medium-high heat.
2. After a minute add the olive oil.
3. Add the leeks and cook for one minute before adding the garlic, bay leaf, thyme, oregano, and chili flakes.
4. Turn the heat down to medium and cook ingredients for two minutes.
5. Add kale and stir to combine.
6. After the kale mixture has cooked for five minutes, add stock and whole beans.
7. Bring soup to a boil and turn off. Taste the soup and adjust seasoning with salt and pepper.

Friday, 15 December 2017

Swiss Chard Barley and Cannellini Bean Soup

2 pounds Swiss chard, cut into ¼-inch-wide strips
                                                                  ½ cup olive oil
2 cups onion, chopped
1 cup carrot, chopped
1 cup celery, chopped 
3 plum tomatoes, chopped
10 cups broth
1 cup pearl barley
3 cups canned cannellini beans, drained
Freshly ground pepper
Shaved Parmesan cheese

1.  Put the olive oil and onion in a large heavy pot and cook over moderate heat, stirring
     occasionally, until light gold, about 5 minutes.
2.  Add the carrot and celery and cook for 7 minutes, stirring occasionally.
3.  Add the tomatoes and cook, stirring now and then, until all the vegetables are
     softened, about 6 minutes.
4.  Stir in the chard.  
5.  Cover and cook over very low heat for 40 minutes, stirring once or twice.
6.  Meanwhile, in a medium saucepan, bring the broth to a boil. 
7.  Add the barley and simmer over moderately low heat until tender, about 35 minutes.
8.  Drain the barley, reserving the cooking broth.
9.  Add the barley and beans to the chard, stir well and cook for 2 minutes.
10.  Stir in 5 cups of the barley broth, season with salt and pepper and bring just to a simmer.

11.  Ladle into bowls and garnish the cheese.

Wednesday, 13 December 2017

Roasted Garlic Soup

      Roasted Garlic Soup

2 large garlic heads, whole, unpeeled
1 clove garlic, minced
3 tablespoons olive oil
2 bay leaves
1 tablespoon butter
2 cups onion, minced
1 cup carrots, minced
1 large potato, cubed
4 cups veggie stock
½ cup dry white wine
1 teaspoon thyme
Dash of nutmeg
1 teaspoon salt
½ teaspoon pepper
¼ cup evaporated milk
Chives, chopped

1.  Preheat oven to 350 degrees F.
      2. Using a serrated knife, cut the top off each garlic head so that the tip of each clove is exposed.   
      3.  Place the garlic heads on a large piece of aluminum foil and drizzle with 2 tablespoons of olive oil.
      4. Add the bay leaves and fold the foil to form a packet.
      5. Place the packet in the oven and bake for 45 minutes. Cool slightly.
      6. In a small bowl, squeeze the garlic head until all of the roasted flesh is released.
      7. Discard outer husks and bay leaves.
      8. In a large heavy-duty saucepan, heat the remaining olive oil and butter, add onions, and cook over medium heat until translucent--about 4 minutes.
      9. Add the carrots and continue to cook for 5 more minutes.   
     10. Add the minced garlic and cook for 2 minutes.
     11. Stir in the potato, veggie stock, white wine, roasted garlic, thyme, nutmeg, salt, and pepper.
     12. Cover and bring the soup to a boil.
     13. Reduce heat to medium low and continue to cook for 35 minutes.
     14. Using a blender, purée the soup in small batches until smooth.
     15. Return the soup to the saucepan over medium heat and whisk in the evaporated milk.
     16. Heat until warmed. Do not boil. 

     17. Garnish with chives and cracked black pepper.

Monday, 11 December 2017

Chickpea and Greens Curry Soup

Chickpea and Greens Curry Soup

 1 tablespoon olive oil
 teaspoon curry powder
teaspoon ground cinnamon
 teaspoon ground turmeric
1 teaspoon cayenne powder     
1 teaspoon of cardamon
1 teaspoon of red pepper flakes
¼ teaspoon ground nutmeg
1 large onion, finely chopped
2 cups chopped fresh spinach or beet greens
2 cups chickpeas, cooked
 1 medium tomato, chopped
4 cups vegetable broth 
2 cups coconut milk
¼ cup cilantro, finely chopped
8 tablespoons plain Greek yogurt, divided, for garnish, optional

1.  Heat oil in saucepan over medium-high heat.
2.  Add curry powder, cinnamon, turmeric, cayenne, cardamon, red pepper flakes, nutmeg, and 
     onion, and gently stir.
3.  Add spinach, and cook, stirring occasionally, for 2 minutes.
4.  Stir in chickpeas, tomato, broth, and coconut milk.
5.  Reduce heat to medium-low, and simmer for 1 hour, skimming as necessary.

6.  Add cilantro, and garnish each serving with 1 tablespoon yogurt.

Friday, 8 December 2017

White Winter Soup

White Winter Soup


medium leeks
tablespoon butter
tablespoon olive oil
teaspoon of sage
large or 2 medium potatoes
small cauliflower 
 head celery root 
cups vegetable stock 

salt and black pepper

cups evaporated milk
fresh chives, chopped as garnish

  1. Peel and chop the onion. 
  2. Clean the leeks and slice them about ⅜ inch thick.
  3. Put the butter and oil in the saucepan and turn the heat on low. 
  4. Add the sage, onion, and leeks, cover, and cook the vegetables gently for a few minutes so that they soften.
  5. Peel the potatoes and cut into small cubes. 
  6. Cut the thick stem out of the cauliflower and discard it. 
  7. Break the cauliflower into florets.
  8. At the last minute, peel the celery root thickly so that you’re left with just the white flesh (like a banana, celeriac turns brown very quickly once it’s been cut). 
  9. Chop this into cubes and add to the pan, with the cauliflower and potatoes — as well as the stock, a pinch of salt, and a twist of pepper. 
  10. Stir well and bring to a boil, then reduce the heat and simmer gently until the vegetables are tender; 15 minutes should be enough.
  11. Stir in the cold milk, then turn off the heat and let the soup cool for at least 15 minutes. 
  12. Puree the soup in the blender a few ladlefuls at a time. 
  13. You can either reheat it now, to serve immediately or chill it in the fridge and use within 5 days.
  14. Return the soup to the pan and reheat gently but thoroughly. it doesn’t need to boil again, but it should be piping hot. 
  15. Check the seasoning and add more salt and pepper if necessary.
  16. Garnish with some chopped chives. 

Wednesday, 6 December 2017

Italian Peasant Soup with Cabbage, Beans & Cheese

Italian Peasant Soup 

2 cups cannellini beans, cooked
tablespoons olive oil, divided
1 medium onion, halved and sliced
4 cups shredded savoy cabbage
1 teaspoon thyme
1 teaspoon of oregano
cloves garlic, minced, plus 1 clove garlic, halved
6 cups vegetable broth
Freshly ground pepper to taste
8 slices of Italian or French bread
1 cup grated parmesan cheese 

1. Mash 1 1/2 cups beans with a fork. 
2. Heat 1 teaspoon oil over medium heat in a Dutch oven or soup pot. 
3. Add onion and cook, stirring often, until softened and lightly browned, 2 to 3 minutes. 
4. Add cabbage, thyme, oregano, and minced garlic; cook, stirring often, until the cabbage has wilted, 2 to 3 minutes. 
5. Add broth, mashed beans, and whole beans; bring to a simmer. 
6. Reduce heat to medium-low, partially cover and simmer until the cabbage is tender, 10 to 12 minutes. Season with pepper. 
7. Shortly before the soup is ready, toast bread lightly and rub with the cut side of the garlic clove (lightly or heavily depending on taste). 
8. Divide toast among 8 soup plates. 
9. Ladle soup over the toast and sprinkle with cheese. 

Monday, 4 December 2017

Chunky Tomato Red Pepper Soup

Chunky Tomato Red Pepper Soup

2 tablespoons butter
2 medium red bell peppers, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
 1 teaspoon smoked paprika
2 cups plum tomatoes, chopped
¼ cup fresh basil, minced
1 teaspoon of fresh dill, chopped
½ cups vegetable broth
1 teaspoon honey
½ tablespoon salt
½ teaspoon cracked pepper
1/3 cup evaporated milk
1/3 cup chopped fresh basil
4 slices sourdough bread
1 clove garlic
¼ cups shredded aged Cheddar cheese
1. Sauté peppers and onion in a large Dutch oven in melted butter over medium-high heat 10 minutes until golden and tender.
2. Stir in garlic, tomato paste, and paprika and cook, stirring constantly, 1 minute.
3. Stir in tomatoes, basil, dill, broth, and honey.
4. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. 
5. Stir in milk; season with salt and pepper.
7. Rub bread with garlic clove.
8. Place on a baking sheet; sprinkle with cheese.
9. Broil 2 minutes or until cheese is melted and golden.
10. Let stand 1 minute; cut into 1 ½ inch pieces
11. Top soup with chopped basil and grilled cheese croutons.