Mt. Tamalpais, viewed from the south

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Tag: soup

  • Creamy Tomato Soup

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    Creamy Tomato Soup

    This recipe can easily be doubled to feed a larger group—and makes for great leftovers. For a lighter soup, omit the cream; or for a little decadence, add more cream or swirl in a little crème fraîche. GOES WELL WITH GRILLED CHEESE!
    Course: Soup
    Cuisine: American, Italian
    Keyword: soup, vegetarian

    Ingredients

    • 1/4 cup 1/2 stick unsalted butter
    • 10 sprigs thyme, tied together
    • 1 medium onion thinly sliced
    • 2 garlic cloves thinly sliced
    • 1/4 cup tomato paste
    • 2 28 ­ounce cans whole tomatoes
    • 1-2 tsp sugar divided
    • 1/4 cup or more heavy cream
    • Kosher salt, freshly ground pepper

    Instructions

    • Melt butter in a large heavy pot over medium heat.
    • Add thyme, onion, and garlic.
    • Cook until onion is completely soft and translucent, 10–12 minutes.
    • Increase heat to medium­-high; add tomato paste.
    • Continue cooking, stirring often, until paste has begun to caramelize in spots, 5–6 minutes.
    • Add tomatoes with juices, 1 tsp. sugar, and 8 cups water to pot.
    • Increase heat to high; bring to a simmer.
    • Reduce heat to medium.
    • Simmer until flavors meld and soup reduces to about 2 quarts (8 cups), 45–55 minutes.
    • Remove soup from heat; let cool slightly.
    • Discard thyme sprigs.
    • Working in small batches, purée soup in a blender (or in pot with stick blender) until smooth.
    • Return to pot.
    • DO AHEAD Soup can be made 2 days ahead. Let cool slightly, cover, and chill. Rewarm before continuing.
    • Stir in 1/4 cup cream.
    • Simmer soup until flavors meld, 10–15 minutes longer.
    • Season to taste with salt, pepper, and remaining 1 tsp. sugar.
    • Add more cream, if desired.

    Notes

    8 SERVINGS
    ACTIVE: 30 MINUTES TOTAL: 1 1/4 HOURS
    RECIPE BY Alison Roman

  • Silky Zucchini Soup

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    Silky Zucchini Soup

    Chef Grant Achatz makes this simple, creamy, sublimely silky zucchini soup without any cream
    at all. (A favorite of Julia's!)
    Course: Soup
    Cuisine: American
    Keyword: Vegan, vegetarian

    Ingredients

    • 1 tablespoon unsalted butter
    • 2 tablespoons extra-virgin olive oil
    • 1 small onion finely chopped
    • 1 garlic clove thinly sliced
    • Kosher salt
    • Freshly ground pepper
    • 1 1/2 pounds zucchini halved lengthwise and sliced 1/4 inch thick
    • 2/3 cup vegetable stock or low- sodium broth
    • Julienned raw zucchini for garnish

    Instructions

    • In a large saucepan, melt the butter in the olive oil.
    • Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes.
    • Add the zucchini and cook, stirring frequently, until softened, about 10 minutes.
    • Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
    • Working in 2 batches, puree the soup in a blender (or in the pot with a stick blender) until it’s silky-smooth.
    • Return the soup to the saucepan and season with salt and pepper.
    • Serve it either hot or chilled, garnished with julienned zucchini.

  • Minestrone Soup

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    Hearty Minestrone

    Packed with vegetables, beans and pasta, this soup is a meal in itself. Serve with crusty bread and a green salad.
    Course: Soup
    Cuisine: Italian
    Keyword: soup, vegetarian

    Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 4 cloves garlic finely chopped
    • 1 medium yellow onion chopped
    • 6 cups low-sodium vegetable broth
    • 1 cup thinly sliced Savoy cabbage
    • 1/4 cup tomato paste
    • 1/4 cup chopped fresh parsley
    • 1 tablespoon chopped fresh basil
    • 2 large stalks of celery sliced
    • 2 medium carrots chopped
    • 1 dried bay leaf
    • 1 28-ounce can chopped tomatoes, with their liquid
    • 1 cup cooked chickpeas drained
    • 1 cup dried fusilli pasta
    • 1 15-ounce can cannellini or white beans, drained and rinsed
    • 1/4 teaspoon fine sea salt
    • 3/4 cup grated parmesan cheese
    • 1/4 teaspoon ground black pepper

    Instructions

    • Heat oil in a large stockpot over medium high heat.
    • Add garlic and onion and cook until translucent, about 6 minutes.
    • Add broth, cabbage, tomato paste, parsley, basil, celery, carrots, bay leaf, and tomatoes with their juice, and cook for 30 to 40 minutes, until vegetables are tender.
    • Add chickpeas, pasta and beans and simmer for another 20 minutes. Season with salt and pepper.
    • Ladle soup into bowls and serve with cheese sprinkled over the top.

    Notes

    From Whole Foods

  • Chicken Soup à la Daly

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    Chicken Soup à la Daly

    Daly must have dictated this recipe to someone in the family at some point.
    Course: Soup
    Cuisine: American, Irish
    Keyword: poultry, soup

    Ingredients

    • 3 chicken breasts w/o skin
    • 1 big onion cut into eighths
    • Celery I like a lot – don’t chop too finely and use the tops for the stock
    • Carrots about 4 – chop not dice
    • Large can of College Inn Chicken Broth
    • Container of Uyler’s Chicken Noodle Soup Starter
    • Package of broad flat egg noodles
    • Chicken bouillon cubes
    • Small potatoes cut into small pieces

    Instructions

    • In a large soup pot put chicken broth, 2 bouillon cubes, celery, onions, soup starter and 2 cups of water.
    • Boil, than lower to rolling simmer.
    • Cook slowly. About 1 hour and ½.
    • Test chicken, if soft remove and put aside.
    • Add carrots and continue cooking.
    • After another ½ hour or so lower to a slightly rolling simmer, add egg noodles about ½ package.
    • Cook for another 20 minutes.
    • Season with some pepper and Voilà! Daly’s famous chicken noodle soup.

  • Mushroom, Leek & Potato Soup

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    MUSHROOM, LEEK & POTATO SOUP

    This family favorite comes from the Greens Cook Book
    Course: Main Course, Soup
    Cuisine: American
    Keyword: Vegan, vegetarian

    Equipment

    • A stick blender (optional)

    Ingredients

    • 3 tbs butter
    • 1 small red onion cut into ½” squares
    • 3 leeks white parts only – approx. 8 oz. sliced into ¼” thick rounds or half-rounds
    • 1 lb. potatoes quartered and thinly sliced
    • Salt
    • 6 cups vegetable stock not too sweet! We often use chicken stock
    • 1 tbs. olive oil
    • 8-12 oz. mushrooms coarsely chopped
    • ½ cup dry white or red wine
    • Pepper
    • ½ cup cream optional
    • Herbs parsley, chervil, tarragon, thyme finely chopped, or croutons for garnish.

    Instructions

    • Melt 2 tbs of butter in a soup pot and add the onion and leeks.
    • Cook them over high heat for several minutes, stirring frequently, then lower the heat and add the potatoes, 1 tsp of salt, and 2 cups of the stock.
    • Cover the pot and stew the vegetables over a low heat for about 10 minutes.
    • Heat the remaining butter and the olive oil in a wide skillet.
    • Add the mushrooms and sauté them over high heat until they begin to release their juices, stirring as needed.
    • Add ½ tsp salt and the wine, and cook until the wine is reduced and syrupy.
    • Scrape the mushrooms into the soup pot and add the remaining 4 cups of stock.
    • Bring to a boil, then simmer slowly, covered, until the potatoes are completely soft (about 25 minutes).
    • Taste the soup and season with more salt, if needed, and freshly ground black pepper.
    • Add the cream, if using, and heat through. If you have a stick blender, you may purée the soup.
    • Serve with garnish.

  • Soupe au Pistou

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    Soupe au Pistou (Provencale Vegetable Soup)

    A favorite from Grandma Jackie — a tasty variation on minestrone from the south of France
    Course: Main Course, Soup
    Cuisine: French
    Keyword: vegetarian

    Ingredients

    • 32 oz chicken or vegetable broth
    • 3 medium potatoes 1” chunks
    • ½ lb green beans sliced
    • 3 carrots sliced
    • 1 medium onion chopped
    • salt and pepper to taste
    • ½ lb. zucchini sliced
    • 16 oz. kidney beans red or white

    Flavor Mixture

    • 4 cloves garlic mashed
    • 1 6 oz can tomato paste
    • 1 Tbsp. basil crushed
    • ½ C parmesan cheese
    • ½ C parsley
    • ¼ C olive oil

    Instructions

    • Bring broth to boil; add green beans, carrots, onion, salt, pepper.
    • Simmer ½ hour
    • Add zucchini, beans, potato
    • Simmer 1/2 hour more.
    • Process Flavor Mixture into smooth paste.
    • Add and heat.
    • Serve with additional parmesan.