soup recipe

Creamy Carrot Soup

Creamy Carrot Soup

This soup is so easy to make and tastes great, too. The recipes only makes a couple of servings, which can also be a bonus.

I did a class this morning on cooking for one or two. If you have a smaller household, making a huge pot of soup can be a problem. I love homemade soup, but after a few days even the best soup can get boring. This recipe makes about 3 cups of soup, just enough for a couple of servings.

There are only a few ingredients: carrots, onion, stock, milk, nutmeg and green onions. Plus salt and pepper, to taste. I like to add a little hot sauce, too. You could add some fresh herbs, if you like. I sometimes add curry powder.

Start to finish the soup takes about 20 minutes to make, so nice when you are pressed for time.

Creamy Carrot Soup

1½ c. peeled, sliced carrots

1 medium onion, chopped

1 c. chicken broth- you could also use vegetable broth

1 c. milk

Salt and pepper to taste

Dash of nutmeg

Green onion or chopped chives for garnish, optional

 

In saucepan combine carrots with onion and broth and simmer, covered until vegetables are tender, about 15 minutes. Puree mixture and return to pan. Add remaining ingredients and heat through. Serve with chives or green onions sprinkled on top, if desired. Serves 2.

Winter Squash Ravioli Soup

Squash Ravioli Soup

Squash Ravioli Soup

After cooking up a Hubbard squash, I was looking for a way to use some of it in a soup. It is chilly here and I was in the mood for soup, but I wasn’t in the mood for a pureed soup. I found inspiration in my freezer. I was putting some of the squash in the freezer, when I noticed a package of won ton wrappers. I decided to use the squash as a filling for ravioli, then just put the ravioli in the soup. I played with the spices and added some butter to the filling, too. It needed that extra bit of fat for flavor. It worked well. I just cooked the ravioli right in the soup, but you could also enjoy them without soup at all. You can just cook the ravioli in water. Once they are tender, drain and top with the sauce of your choice. I like brown butter with a little sage, but even a red sauce would be nice with the ravioli. Here is the recipe- for both the ravioli and the soup. Almost any winter squash or pumpkin could work in the filling, too.

 

Squash Ravioli Soup

Ravioli:
24 round won ton/dumpling wrappers
Filling:
1 cup cooked winter squash or pumpkin
2 T. softened butter
1 T. chopped parsley
1 t. paprika
1 t. nutmeg
½ t. garlic powder
Salt and pepper to taste
Pinch of cayenne

Soup:
2 T. oil or butter
2 onions, peeled and sliced
6 c. stock- chicken or veggie
3-4 carrots, peeled and sliced
2-3 c. thinly sliced collard greens
Salt and pepper
Dash of hot sauce
Fresh chopped parsley

Combine ravioli filling. Adjust seasonings. Place a rounded tablespoonful of filling on one of the wrappers. Dampen edges with water and place another wrapper on top. Seal, pressing out as much air as possible. Continue with remaining filling and wrappers- you should have 12 raviolis in all. Set aside while making the soup.
Heat oil or butter in a pot and add the onions. Cook until onions are tender. Add stock and bring to a boil. Add carrots and collards and cook until veggies are tender. Add seasonings and bring soup to a boil. Add the raviolis and let the soup simmer gently until they are cooked- about 4 minutes. Stir a little to keep them from sticking, but gently. They get a lot bigger and are sort of delicate. Transfer gently with a large spoon to soup bowls and ladle over the soup. Serves 4- 6.

001002

Fresh Pea Soup with Lovage

Fresh Pea Soup with Lovage

Fresh Pea Soup with Lovage

This soup is great for summer because you can eat it hot or cold. It has a creamy texture but is still kind of light. The lovage adds a great green flavor. Lovage is a perennial herb that tastes like celery. The leaves add a nice element to this soup and pairs well with the peas. If you don’t have lovage, celery leaves could be used. I used fresh pea pods, but frozen would be OK, too.

 

Fresh Pea Soup with Lovage

2 T. butter or oil
1 medium onion, chopped
2 c. fresh English peas, pea pods (sliced), or sugar snaps (sliced)
¼ –½ c. fresh lovage leaves, chopped fine
3 c. chicken stock or veggie stock
salt and pepper to taste
1 c. sour cream

Heat butter or oil in medium saucepan. Sauté onion until tender. Add peas, lovage, stock, and salt and pepper. Cook until peas are the desired tenderness, about 3 – 7 minutes. Puree soup in batches until smooth. Place sour cream in a small bowl. Ladle 1 cup of hot soup into the sour cream, and stir to smooth. Pour this mixture into the soup and cook, barely simmering, until soup is heated through, about 2 minutes. To serve, ladle into bowls and garnish with lovage sprigs. Serves 3 – 4.

Note: You can also serve this soup cold.

Lovage

Lovage

My Best Ever Cauliflower Soup

My Best Ever Cauliflower Soup

My Best Ever Cauliflower Soup

My friend Kim and I used to laugh about the covers of all the December issues of women’s magazine. They always declared it was “The Best Christmas Issue Ever!!!” When I made this soup earlier today I knew it was extra good. A friend was over and I gave him a bowl to taste. He looked at me and said, wait for it…”This is the best cauliflower soup you ever made.”  I didn’t have a name for the soup yet so I decided to call it My Best Ever Cauliflower Soup . The soup lives up to its name. The soup itself has plenty of flavor, even without the toppings. With the toppings it becomes something very special. If you are looking for a really good and easy soup recipe- I suggest you give this one a try.

 

 

My Best Ever Cauliflower Soup

3 T. oil
1 large onion, chopped
1 small head cauliflower, chopped
1 qt. chicken stock, but you could use beef or vegetable stock instead
1 qt. canned tomatoes, I had home canned, you could use a 28 oz. can of tomatoes
4 ribs celery, chopped
2 potatoes, peeled and diced
2 T. curry powder, I used my homemade curry powder
2 t. turmeric
1 t. cumin
Salt and pepper to taste

Mushroom topping:
2 T. oil
1 onion, diced
1 lb. baby Portobello mushrooms, sliced
3 T. chopped parsley
Salt and pepper to taste

Additional toppings:
Green onions, sliced
Cashews, you could also use peanuts
Sesame oil

Heat oil in soup pot and cook onion until tender. Add cauliflower and cook about 5 minutes longer. Add remaining ingredients and cook, uncovered, until vegetables are very tender, about 30 minutes. While soup is cooking make mushroom topping. Heat oil in small skillet and cook onion until golden. Add mushrooms and cook until mushrooms are almost caramelized, about 10 minutes. Add parsley and cook a few more minutes. Set aside until ready to use. When soup is done, puree until smooth. To serve soup ladle some hot soup into a bowl. Top with some mushroom mixture and add a few green onions, cashews and a drizzle of sesame oil. Serves 6.

Root Vegetable Soup

Root Vegetable Soup

Root Vegetable Soup

When the air is chilly I am always in the mood for a nice hot bowl of homemade soup. This soup came about as I rummaged through the veggie bin. I had a number of root vegetables so I decided to make them the focal point. I happened to have homemade turkey stock, but you could easily swap it out for chicken stock or vegetable stock as well.  So here it it- the recipe that was created based on what I happened to have on hand. The end result was really good.

 

 

 

Root Vegetable Soup

3 T. oil

1 onion, chopped

2 large carrots, peeled and sliced

2 small parsnips, peeled and sliced

6 c. stock, I used turkey

2 c. peeled and diced turnips, about 2 medium

2 c. diced potatoes, about 2 medium

1 pint home canned tomatoes, or a (14 oz.) can of diced tomatoes, un-drained

1 medium sweet potato, diced

1/4 c. chopped parsley

2 T. apple cider vinegar

1 T. hot sauce, or to taste

salt and pepper to taste

In soup pot heat the oil and cook the onion until light golden. Add the  carrots and parsnips and cook until they are light golden, too. Add the stock, turnips, potatoes and tomatoes and bring to a boil. reduce heat and simmer, covered, until veggies are tender, about 20-30 minutes. Add sweet potatoes and remaining ingredients and cook until sweet potatoes are tender, about 10-15 minutes. Adjust seasonings and serve. Serves 6-8.

Chicken Noodle Soup

Chicken Noodle Soup

Chicken Noodle Soup

I was asked recently for my recipe for chicken noodle soup. I teach several different classes on making soup but it wasn’t in there. That seemed odd. I mean with all the recipes I share you would think I would have posted it somewhere by now.  I think the truth is that there really isn’t a recipe. Well, not a recipe I can share in the normal sense. I can guesstimate the amounts of this and that but every batch is a little different. That is part of the fun. The basic ingredients are the same, good stock, cubed chicken, carrots, celery and of course,  noodles.

There is one pretty important thing about chicken noodle soup you should know- don’t cook the noodles in the soup. I know that sounds wrong.  Trust me, if you cook your noodles in your soup you’ll end up with a goopy mess. Cook your noodles separately and add them when serving the soup. This does two good things. It keeps the noodles from getting overcooked and it lets each person add just the amount of noodles they like. Let’s face it some people just like a few noodles and others prefer a lot. This way each person gets their soup the way they like it.

So for directions here is what I do. I start with homemade chicken stock. Since I made the stock I’ll have the chicken I used to make it. I cube up some of the meat and add it to the stock. I also add some sliced carrots and sliced celery and let them simmer in the soup until tender. I sometimes add other veggies. Green beans or maybe a zucchini. I don’t get too crazy with the veggies here or it will become vegetable soup. I almost always remember to add some parsley. I love fresh ground pepper, too. Don’t put too much stuff in – you will be adding noodles after all. I cook my noodles and when the soup is ready to serve I warm them up a little- often just in a bowl in the microwave. That way they won’t cool down your soup. For little kids leave the noodles cold- they normally like their soup a little cooler. I ladle the soup into bowls and put the noodles on the table so everybody can add their own.  Seems to work out pretty well.

 

My Mother was so funny when eating this soup.  She had to have it come out “even”. She’d be nearly finished and realized she was out of noodles- so she would add a few. But then she needed  more broth so she would add more of that. This went on several times. At the end she always insisted she only had one bowl.

Basque Soup

Basque Soup

Basque Soup

This hearty soup is easy to make and is really a meal in itself. I made the meatless version by using a vegetable stock but you could use chicken stock, if you prefer. I used tomatoes I canned but store bought canned tomatoes would be fine, too.

 

 

 

 

Basque Soup

1 c. chopped onions

1 1/2 c. chopped celery

1/4 c. oil

1/4 c. flour

3 c. milk*

1 (16 oz.) jar stewed tomatoes, undrained

1 can whole kernel corn, undrained

3-4 cans butter beans, drained and rinsed

3-4 cups water and 1T. paste-type vegetable soup base

or 3-4 cups vegetable broth

pepper to taste

hot pepper sauce to taste

shredded mild cheese, optional

Sauté onions and celery in oil until tender. Stir in flour until smooth and add milk, stirring to keep lumps from forming. Stir over medium heat until milk has thickened and begins to boil. Stir constantly as mixture simmers for an additional minute or two. Add remaining ingredients, except cheese and bring up to a simmer. Adjust seasonings. Ladle into bowls and top with cheese, if desired. Serves 8-10.

Note: You can use almond, rice or soy milk in place of the dairy milk, if you like.

Peanut Soup

Peanut Soup

Peanut Soup

With a cold spell here I have been making peanut butter sandwiches for the squirrels. I know it sounds silly, but it keeps them out of the bird feeders. Spreading the peanut butter on the bread got me to thinking about peanut soup. It’s a simple soup with a creamy texture and just a hint of heat. You could make it spicier, of course.  If your only experience with eating peanut butter is on a sandwich or in cookies you might be surprised at just how good this soup tastes. I have made it with almond butter, but still prefer it made with peanut butter. This is a vegetarian recipe, but you could use chicken stock, if you like. It freezes well, too.

 

 

Peanut Soup

2 c. chopped onions
1 T. oil
cayenne pepper to taste
1 t. grated fresh ginger
1 c. chopped carrots
1 c. chopped sweet potatoes
1 c. chopped white potatoes
5 c. vegetable stock or water
1 c. tomato sauce
1 c. smooth peanut butter
1 T. sugar, optional
1 c. chopped green onions

Sauté onions in oil until tender. Add seasonings and carrots and sauté 3 minutes more. Add potatoes and stock and simmer until vegetables are tender. Puree soup in blender in batches until smooth. Return to pot and add tomato sauce and peanut butter. Add sugar if soup is not sweet enough. Warm gently and serve with green onions on top. Serves 6-8.Peanut

Bean and Barley Soup

Bean and Barley Soup

Bean and Barley Soup

With really cold weather I can’t seem to get enough soup. I have been known to have a bowl of soup for breakfast. Why not? This soup is one I have been making for a long time. While the recipe calls for either smoked pork hocks or smoked turkey this would be a great place to use that ham bone leftover from the holidays. The combination of smoky flavor, pinto beans, barley and green beans works so well together. This is one of those soups that tastes even better the next day. It freezes well, too.

 

 Bean and Barley Soup

8 oz. dry pinto beans, rinsed
1 T. oil
1 onion, chopped
2 cloves garlic, minced
2 carrots chopped fine
2 ribs celery, chopped fine
1 lb. Spare ribs or 1 lb. turkey drumstick or thigh
1 lb. ham hock or 1 lb. smoked turkey drumstick or wing
1 qt. chicken stock
2 qts. Vegetable stock or water
1 c. barley
½ lb. green beans, cut
salt and pepper to taste
1 T. parsley

Place beans in saucepan with water and boil 5 minutes. Set aside to soak 1 hour. Drain. Meanwhile cook vegetables and garlic in oil in large kettle. Add meats and stocks and bring to a boil. Stir in pinto beans. Cover and simmer on top of the stove for 1 hour. Or, if pan is ovenproof place in 350-degree oven and cook 1 hour. Stir in barley and beans and cook 1 hour more. Remove from heat and remove meat. Remove any meat from bones, shred and return to soup. Stir in parsley and adjust seasonings. Serves 8-10.

Honeymoon Soup

Honeymoon Soup

Honeymoon Soup

Part of creating new recipes is coming up with names for them. The silly name for this soup stems from something I made when I was a kid. I was making a sandwich with Swiss cheese on toasted rye bread. I put one slice of cheese on the bread and then proceeded to pile up all this lettuce on the sandwich. What can I say? I really like a lot of lettuce on my sandwiches. I cut it in half and was sort of struggling to eat it without the lettuce tumbling everywhere when my father came in the kitchen. He said I had made a honeymoon sandwich, lettuce alone. Get it? Let us alone. It took a second before I got it. My dad was the king of puns. The name stuck. I make lettuce soup from time time. Mostly when I have a lot of lettuce I need to use up. The lettuce actually adds nice flavor to the soup. For this one I decided to add the other elements of my sandwich by topping the soup with some shredded Swiss cheese and fresh rye bread croutons. The combination was really nice- kind of light and satisfying at the same time. Hope you’ll try it.

 

 Honeymoon Soup

6 c. stock- I used chicken, but vegetable or beef stock would work, too
3 carrots, peeled and sliced
6 c. shredded Romaine lettuce- you can use other lettuces – I often use Spring Mix
2 T. butter or oil
3-4 slices rye bread, cubed
1 c, shredded Swiss cheese- or whatever cheese you prefer

Heat stock and simmer carrots in stock until tender. While carrots are cooking heat butter or oil in a skillet and toast the bread cubes in the skillet. Stir often so they don’t burn. You end up with nice rye croutons. You can just set them aside and add to the soup at room temperature. I prefer to warm them in the skillet right before serving.
Back to the soup- once the carrots are tender add the lettuce to the stock. It will wilt down a lot and cook quickly. Allow about 3-4 minutes for the lettuce to wilt down. Ladle the hot soup into serving bowls. Top with some shredded cheese and then the croutons. Serves 3-4.

Honeymoon Soup- undressed

Honeymoon Soup- undressed

Ready to serve

Ready to serve