new england clam chowder

1 medium yellow onion, diced

4 garlic cloves, chopped finely

4 cups cauliflower florets

1 1/2 cups skim milk

Three 6.5-ounce cans chopped clams, with their liquid

2 tablespoons cornstarch

6 tablespoons real bacon bits, such as Hormel Real Bacon Bits

2/3 cup Greek yogurt

2 tablespoons chopped fresh chives

Salt and freshly ground black pepper
1. In a large Dutch oven, combine the onion, garlic, cauliflower, and milk. Bring the mixture to a boil over high heat. Reduce the heat to low, cover, and simmer until the vegetables are tender, about 7 minutes.

2. Strain the clams, reserving the juice. In a medium bowl, whisk the clam juice into the cornstarch.
3. Raise the heat under the Dutch oven to medium, and whisk the cornstarch mixture into the soup. Bring the soup to a boil, whisking constantly. Then reduce the heat and simmer until the soup has thickened, about 2 minutes.
4. Add the clams and bacon to the soup, and remove from the heat. Whisk in the yogurt and chives. Season the soup with salt and pepper to taste, and serve.

Published in: on January 4, 2011 at 8:01 pm  Leave a Comment  

Cream of Cauliflower Soup

2 tbsp butter
1 medium onion, chopped
5 cups cauliflower florets
2 cups vegetable stock
1 tsp salt (or less, to taste)
ground white pepper, to taste
1 tsp ground coriander
1 cup milk
2 tbsp minced parsley

Heat butter in large saucepan over medium-high heat. Add onions and allow to sweat — to become translucent, until they begin to turn golden brown. Add cauliflower and stir — cook for about two minutes.

Add stock, salt and pepper to taste, and add coriander to the pot. Bring to a boil, then reduce heat to a simmer. Allow to simmer for about 25 minutes. Cauliflower should be tender.

Ladle soup into a blender a little at a time, and blend until smooth. (Hold down top with a towel.) When all is pureed, add milk to thin the consistency a little bit. It may not be necessary to use the whole cup of milk.

Adjust the seasoning, and then ladle into bowls. Garnish with minced parsley.

Published in: on January 4, 2011 at 7:58 pm  Leave a Comment  

West African Peanut Soup

2 cups chopped onions
1 Tbsp olive oil
1/8 teaspoon cayenne pepper
1 serrano chili, seeded and minced
1 teaspoon grated peeled fresh ginger root
1 cup peeled and chopped carrots
2 cups peeled and chopped sweet potatoes
4 cups vegetable stock
1 cup peanut butter (chunky)*

1 cup chopped scallions
chopped peanuts
hot sauce (optional)

1. Saute the onions in the oil until just translucent. Stir in the cayenne and fresh ginger. Add the carrots and saute a couple more minutes. Mix in the potatoes and stock, bring the soup to a boil, and then simmer for about 15 minutes, until the vegetables are tender.

2. In a blender or food processor, puree the vegetables with the cooking liquid and tomatoes. Return the puree to a soup pot. Stir in the peanut butter until smooth. Taste the soup. Its sweetness will depend upon the sweetness of the carrots and sweet potatoes. If it’s not there naturally, add just a little sugar to enhance the other flavors and add salt to taste.

3. Reheat the soup gently, using a heat diffuser if needed to prevent scorching. Add more water, stock, or tomato juice for a thinner soup.

4. Serve topped with plenty of chopped scallions, chopped peanuts and hot sauce to taste.

Published in: on January 4, 2011 at 7:55 pm  Leave a Comment  

green soup

1 (8-ounce) bunch chard or spinach
1 (8-ounce) bunch kale
2 tablespoons extra-virgin olive oil, plus more for garnish
1 large yellow onion, chopped
1 1/4 teaspoons sea salt, more to taste
2 garlic cloves, chopped
3 tablespoons Arborio rice
3 cups water
3 cups vegetable broth, homemade or canned
4 to 5 green onions, sliced
1/2 cup chopped fresh cilantro
Pinch of cayenne
2 tablespoons fresh lemon juice, plus more to taste
Freshly ground black pepper

Published in: on January 4, 2011 at 6:22 pm  Leave a Comment  

Broccoli Cheddar Soup

1 Tablespoon unsalted butter
2 leeks, white and light green parts only, halved lengthwise and sliced thin
1-1/2 pounds broccoli, florets chopped, stems peeled and sliced thin
2 garlic cloves, minced
3 cups low-sodium chicken broth (or veggie)
1 cup water
1 tablespoon Dijon mustard
¾ cup fat-free evaporated milk
4 ounces extra-sharp cheddar cheese, shredded (about 1 cup)
salt and pepper

1) In a large pot over medium heat, warm butter until melted. Add leeks and broccoli stems. Cook around 8 minutes, or until both are a tiny bit soft. Add garlic. Cook about 30 seconds to 1 minute, until fragrant.

Published in: on January 3, 2011 at 4:28 pm  Leave a Comment  

Miso Soup

Published in: on January 3, 2011 at 4:24 pm  Leave a Comment  

Pink Bean, Quinoa, and Spinach Soup

1 1/2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
8 baby carrots, quartered lengthwise
2 cloves garlic, minced
2 natural, salt-free vegetable bouillon cubes
One 14- to 16-ounce can diced tomatoes
2 teaspoons good-quality curry powder
Pinch of cinnamon
Pinch of ground nutmeg
1/2 cup quinoa
One 15-to 16-ounce can pink beans, drained and rinsed
5 to 6 ounces baby spinach leaves, well rinsed
Salt and freshly ground pepper to taste

1. Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the carrots and garlic, and continue to sauté until all are golden, about 5 minutes.

2. Add 6 cups water, followed by the bouillon cubes, tomatoes, quinoa, beans, and spices. Bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, or until the quinoa is tender.

3. Add the spinach and cover. Cook for just a minute or two, until it is wilted, then stir in. Adjust the consistency with a little more water if the soup is too dense; season with salt and pepper and serve.

Published in: on January 3, 2011 at 4:17 pm  Leave a Comment  

North African Chickpea and Kale Soup

1 large onion, chopped
2 carrots, sliced or diced
4 cloves garlic, minced or pressed
1 1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/8-1/4 teaspoon chilli powder or cayenne
1/4 teaspoon allspice
1/2 teaspoon ground ginger
generous pinch saffron, lightly crushed
2 bay leaves
1 3-inch cinnamon stick
3 cups cooked chickpeas (or 2 cans, drained and rinsed)
8 cups vegetable broth (or water plus bouillon)
1 large bunch kale, thick center ribs removed and chopped (at least 8 cups)
about 2 cups water
salt to taste

Spray a large saucepan with olive oil spray and heat it. Add the onion and carrot and cook over medium-high heat until the onion begins to brown (about 5 minutes). Add the garlic and cook for 1 more minute. Add the spices, including bay leaves and cinnamon stick, and cook, stirring, for another minute. Add the chickpeas and stir to coat them with the spices. Pour in the 8 cups of vegetable stock, bring to a boil, and reduce heat to a simmer for 20 minutes.

Add the chopped kale and stir. If necessary add water to cover the kale and cook until it is tender, about 10-25 minutes, depending on how cooked you like your kale. Check frequently to see if it is becoming dry and add water as needed. Add salt to taste and serve.

Published in: on January 3, 2011 at 4:16 pm  Leave a Comment  

Hot Asian Pepper Coconut Broth with Shrimp

4 cloves garlic, chopped

4 tablespoons Hot Asian Pepper mix
4 cups coconut milk
4 teaspoons lime juice
16 jumbo shrimp, halved
2 cups torn fresh basil leaves
Salt to taste

In a medium saucepot, combine the garlic, Hot Asian Pepper mix and the coconut milk and bring to a simmer. Add lime juice, basil and shrimp and turn heat down low – soup should be just under a simmer. Poach shrimp until they are just cooked through, about 1 ½ minutes. Season soup with salt and serve.

Published in: on January 3, 2011 at 3:50 pm  Leave a Comment  

Italian Wedding Soup

2 medium heads escarole, cleaned and chopped
8 cups homemade chicken broth
1/2 pound ground beef
1/2 pound ground pork
4 eggs
1 cup dry bread crumbs
2 tablespoons dried basil
1 teaspoon dried parsley
1 1/2 cups grated Parmesan cheese

In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, ground pork, 1 egg, breadcrumbs, basil, parsley and 1/2 cup Parmesan cheese. Mix well and form into bite-size balls. Drop the balls into the broth. Add escarole into broth. When meatballs rise to the top, they are cooked. When escarole is wilted it is done.
In a separate bowl, combine the remaining 3 eggs with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked.

Published in: on January 3, 2011 at 3:48 pm  Leave a Comment