Category Archives: Soup

Five-Spice Beet Soup

  This soup has been on my to-do list since last summer/fall when I had a few beets in the garden. I wish I had tried it sooner because this soup is so easy and so good. We’ll be eating a lot of it if the beets behave like they did last summer. They would come in kinda slowly, a […]

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Garbanzo Bean Soup

  First, let’s take a second to just say the word Garbanzo. Garbanzo. This word brings a smile to my face before I even start making this recipe. I don’t know why I ever called these little legumes “chickpeas.” That is also a cute word, but not nearly as fun to say. Rose kind of growls this word out. I […]

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Carrot Soup with Orange And Tarragon

The past week was stressful. Rose had a stomach virus that kept her home from the babysitter all week. As a result, Nick and I were scrambling just to keep our heads above water. And to top things off, I had to report for jury duty on Friday. In the end, I didn’t get selected and I did not take […]

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Asparagus, Leek and Potato Soup

The different shades of green that announce the coming of spring have inspired several of my recipe choices over the last few days. The days are growing longer, the temperature keeps going up and people are returning to the streets of the city. Every spring I find it surprising how many people actually live in my neighborhood because over the winter people dart in and out of their homes as little as possible. The weather gets nice and then I remember that there are millions of people in the city, not just the two of us. Anyway, one of my favorite spring vegetables is asparagus. It has such a delicate flavor and is a beautiful green. I have been buying loads of it lately and can’t wait until the farmers markets have it. My favorites are asparagus and peas, but more about peas later. For today, we’ll focus on the asparagus.

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Two winter soups

As some of you guys might know, I go through periods of time where I worry that I’m not getting enough protein, enough, fruit, enough veggies, enough calcium/dairy, etc. This past week, I got a little concerned that I wasn’t getting enough vegetables. I know that sounds crazy because I’m a vegetarian, but I felt like I was mostly eating oats, cornmeal, wheat, all kinds of delicious grains, but they lacked for veggie content, obviously. I always struggle in the winter to make dishes that have a variety of vegetables and that can be served multiple times in a week. After surveying the contents of the frig and deep freeze I made two awesome soups from stuff we had on hand! The first one was a mushroom rice soup and the second was a tomato based vegetable soup that featured leftovers from the noodle party.

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Vegetarian Chili

I don’t really know where we got the base recipe for this chili, but over the years (we started making it in college) we have changed it so much that I feel comfortable saying this is our chili recipe. We make it at least twice each winter. Once for Christmas Eve dinner and again during the long Chicago winter. We usually double the batch since it is easy to make, freezes well and reheats perfectly! When you reheat it, just add a little water because it tends to get thick. This chili, as you can see in the photo, is quite substantial. Add more water or beer if you like soupier chili.

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Potato Leek Soup with Homemade Crackers

To start: I have not, to my knowledge, used a Julia Child’s recipe before. But when I did a quick search for potato leek soup recipes, this one kept coming up! I can’t tell you how happy I was with both the results and the ingredient list. This soup is further evidence of how simply food can be cooked if you start with quality ingredients. I added corn to the soup when I made it this time, not because the recipe needs it, but because I had a bunch of leftover corn that needed to be used. It was a nice addition, but optional to the point that I didn’t put it in the recipe.

The simplicity of the soup was compliments by little homemade crackers I made while the vegetables were simmering. The crackers are equally easy and do not contain trans fats, high fructose corn syrup or any other crazy stuff. AND they taste great. Some would say better than store-bought, I just say different. These little guys will be in every bowl of soup I make this winter.

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Portuguese Kale and Potato Soup

Apparently, this has been one of the wettest/coldest Octobers in 84 years. So Nick and I have been dipping into our soup recipes a little early this year. This soup, like all the soups I post about, is more of a stew. I’m not sure how this always happens, I think it has something to do with the blended potatoes, but it does. I’m not really complaining though, because I like thick soups. When I was younger and my mom would serve us Campbell’s chicken noodle soup and I would add enough crackers so there would be very little actual broth left. Now that I cook for myself, I just add less water or stock, which is a little more calorie friendly than dumping several dozen crackers into your soup.

This soup/stew offeres everything you want in a winter stew. The ingredients are simple, but compliment each other very well, it is seasonal and the soyrizo (or Chorizo if you eat meat) adds a depth that most veggie soups don’t have. Normally, bread would be a good compliment to soup, but this Portuguese Kale and Potato Soup is so thick, we found that a salad and an array of pickles was more fitting as a side.

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Creole Corn Bisque

On Friday, when I opened the refrigerator door I was greeted by 8 ears of corn, still in their husks, which had been waiting for my attention since last Sunday. It was time to do something with the stuff before it went bad. This corn is incredibly sweet and fresh. I was eating it raw a couple weeks ago because it was so sweet and tender. This time though, I wanted to make something a little more complicated….

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Hungarian Chilled Cherry Soup –Meggyleves

I’m not sure if you have noticed, but this year’s cherry crop has been abundant and cheap. Where a pound of red Bing cherries would have cost you $5-6 last year, this year, they are $2.99. If you paid $7-8 for Rainer cherries last year, they are about $5.00 this year.

There was a story on Weekend Edition about why this is the case: All the cherries in Washington and Oregon bloomed prolifically, at the same time and the weather was perfect for producing ripe, plump, perfect little cherries. The story can be found here if you want to listen. While over abundance, ironically, is a bad thing for farmers, since it drives prices down, it is a beautiful occasion for the rest of us.

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