Tomato Fennel Soup

Tomato Fennel Soup

1 tablespoon olive oil

1 tablespoon butter

1 medium fennel bulb, cut into 1-inch pieces

1 medium onion, cut into 1-inch pieces

2 garlic cloves, chopped

1/4 cup Pernod

4 cups tomatoes, chopped

2 cups vegetable broth

4 juniper berries

2 teaspoons fennel seeds

salt and black pepper to taste

Minced fresh parsley, garnish

Croutons, garnish

1.  In a large pot over a medium-low, sauté the onion and the fennel in the olive oil and butter. 

2.  Cook, stirring occasionally, about 30 minutes, until golden brown.

3.  Add the garlic and continue cooking for 2 minutes.

4.  Turn off the heat or move the pot away from the stove and add the Pernod slowly. 

5.  Add the tomatoes, plus broth. 

6.  Bring to a boil for 1 to 2 minutes, reduce the heat to low, and simmer.

7  Meanwhile, in a small sauté pan over low heat, toast the juniper berries and the fennel seeds.

8.  Swirl them in the pan until fragrant and golden, about 3 to 4 minutes. Set aside to

     cool.

9.  Using a mortar and pestle or a spice grinder, grind the spices until slightly chunky.

10.  Add to the soup and cook for 45 minutes.

11.  Puree the soup in batches in the food processor.

12.  Season generously with salt and pepper. 

13.  Serve hot, garnished with parsley and croutons. 

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

1 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

1 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.

Cream of Lentil Soup

Cream of Lentil Soup

6 dried shiitake mushrooms, divided

1 teaspoon olive oil

    1 large onion, chopped

2 cups lentils

1 teaspoon tamari

½ teaspoon salt

5 cups vegetable broth

½ cup evaporated milk

2 teaspoon sherry vinegar

1 tablespoon unsalted butter

1 ½ tablespoon olive oil

2 cloves garlic, sliced

3 slices sourdough bread, crusts removed, cubed

1 ½ tablespoon chopped chives

1. Cover mushrooms with 2 cups boiling water in a bowl.
2. Let stand 30 minutes. Drain, and reserve liquid.
3. Remove and discard stems, then thinly slice caps. Set aside.
4. Heat oil in a pot over medium-high heat.
5. Add onion, and sauté 7 minutes, or until soft.
6. Add lentils, tamari, ½ cup mushrooms, reserved mushroom liquid, salt and vegetable broth.
7. Reduce heat to medium-low, and simmer, partially covered, 45 minutes.
8. While the soup is cooking heat oil in a skillet over medium heat.
9. Add garlic and remaining mushrooms, and cook 1 minute, or until browned and crisp.
10. Transfer to bowl.
11. Add bread cubes to pan, and sauté 3 minutes, or until browned.
12. Toss croutons with mushrooms. Set aside.
13. When ready purée soup in food processor.
14. Return to pot, and stir in milk, vinegar, and butter.
15. Ladle soup into bowls and sprinkle with croutons and chives.

Tomato Red Pepper Soup

Tomato Red Pepper Soup

A fun and tasty twist on the classic tomato soup with grilled cheese.

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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

3-4 cups plum tomatoes, chopped

1/4 cup fresh basil, minced

1 1/2 cups vegetable broth

1 teaspoon honey

1/2 tablespoon kosher salt

1/2 teaspoon freshly ground pepper

dash or two of cayenne

1/3 cup heavy cream

1/3 cup chopped fresh basil

4 slices toasted multigrain bread

1 clove garlic

1 1/4 cups shredded aged white 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 and next 2 ingredients and cook, stirring constantly, 1 minute.

3. Stir in tomatoes and next 5 ingredients.

4. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes.

5. Stir in cream and basil; season with salt and pepper.

6. Grilled Cheese Croutons: Rub bread with garlic clove.

7. Place on a baking sheet; sprinkle with cheese.

8. Broil 2 minutes or until cheese is melted and golden.

9. Let stand 1 minute; cut into 1 1/2 inch pieces

10. Top soup with Grilled Cheese Croutons.

Potato and Cabbage Soup

Potato and Cabbage Soup

We are in a cool snap in Wisconsin with temperatures in the single digits and below zero.  This is a soup that just works for this type of weather.  It makes you forget the chill. If you do not have fresh herbs, you can use dried herbs just use 1 teaspoon instead.

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3 tablespoons  olive oil

4 teaspoons of smoked paprika

1 large onion, diced

1 leek, white and tender green parts thinly sliced

1 carrot, thinly sliced

1/2 cup dry white wine

6 parsley sprigs

6 thyme sprigs

1 bay leaf

1 pound small red potatoes thinly sliced

6 cups veggie stock

4 cups green cabbage finely shredded

salt and freshly ground pepper

2 tablespoons snipped chives

3 1/2 slices of country bread cut into cubes

2 garlic cloves lightly smashed

2 tablespoons minced parsley

1. In a soup pot, heat 1 tablespoon of the oil.

2. Add the onion, leek, and carrot and cook over low heat until softened, 10 minutes.

3. Add the wine and simmer until nearly evaporated, 5 minutes.

4. Tie the parsley sprigs, thyme sprigs and bay leaf with string; add to the pot along with the potatoes and stock.

5. Bring to a boil, then simmer until the potatoes are tender, 10 minutes.

6. Add the cabbage, season with salt and pepper and simmer until the cabbage is tender, 10 to 15 minutes longer.

7. Discard the herb bundle.

8. Stir in the chives.

9. Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of oil.

10. Add the bread and garlic and cook over moderate heat, stirring, until the croutons are golden brown 6 minutes; discard the garlic.

11. Season with salt and sprinkle with the parsley.

12. Ladle the soup into deep bowls.

13. Sprinkle with the croutons and serve.