Jan., 2010 Soup Thread...

[hAndyman]

Jan. 12 already and still no soup thread. Well...

I made this lovely soup with parsnips that had been dug out of the slightly snowy Nova Scotia seashore garden the day we came home 3 days earlier. It was for New Year's Day late lunch for guests who had spent the night. It's mild and creamy, and slightly sweet. To make it seem less sweet (we have enjoyed it before and find it a bit sweet) I served it with the delicious CL's Fig and Goat Cheese Bruschetta which went surprisingly well with it and made the soup seem less sweet.

- from “Simply in Season” by Mary Beth Lind and Cathleen Hockman-Wert

MAPLE PARSNIP SOUP

3 Tbsp. butter (can use part olive oil)
1 pound/500 g parsnips (chopped) 2 medium onions (chopped)
2 cloves garlic (minced)
6 cups chicken or vegetable broth
1/4 tsp. ground nutmeg
1/2 cup evaporated milk
1/3 cup maple syrup
2 Tbsp. Dijon Mustard (or more for a spicier taste.)
salt to taste

Melt butter in a soup pot until it starts to brown. Add and saute parsnips, onion and garlic until onions are translucent. Add broth and nutmeg and bring to a simmer. Cook until parsnips are soft. Add evaporated milk and remove from heat. Pour into a blender and puree until it is smooth. Stir in maple syrup, mustard and salt. Serve. Garnish with 3/4 cup toasted pine nuts or other nuts.

I used 2% milk, not evaporated.
*******

I made this simple soup yesterday. I first made it last year when I first grew some celeriac (and I'm sure I posted the recipe then, and have probably posted the recipe above as well sometime). As my chives are under 2 feet of snow and I had no pancetta or bacon I simply garnished the bowls with chopped green onions, crumbled sheep feta, and a few grindings of pepper - simply delicious. I thinned the soup after pureeing by adding a few splashes each of milk, apple cider and dry white wine, all of which made it even better in subsequent tasting.

http://www.epicurious.com/recipes/food/views/239846 …copied…
Laura Robin, Deadline Dinners columnist, The Ottawa Citizen, says this was her favourite soup last year, and says you can skip the chive oil if you want to (except for company) but don’t think about skipping the pancetta.

Celery Root and Apple Soup

Crispy pancetta sprinkled on top adds a salty, savory flavor to this sweet soup.
Servings: Makes 6 servings

1/4 cup (1/2 stick) butter
4 cups 1/2-inch cubes peeled celery root (from one 1 1/4-pound celery root)
3 cups 1/2-inch cubes peeled cored Granny Smith apples (from about 2 medium)
1 1/2 cups chopped onion (about 1 large)
4 cups (or more) low-salt chicken broth
1/2 cup chopped chives
1/2 cup grapeseed oil
Pinch of salt
3 ounces thinly sliced pancetta (Italian bacon)

Melt butter in heavy large pot over medium heat. Add celery root, apples, and onion. Cook until apples and some of celery root are translucent (do not brown), stirring often, about 15 minutes. Add 4 cups broth. Cover and bring to simmer. Reduce heat to medium-low; simmer covered until celery root and apples are soft, stirring occasionally, about 25 minutes. Remove from heat; cool slightly.
Working in batches, puree soup in blender until smooth, adding more broth by 1/4 cupfuls to thin to desired consistency. Return soup to pot. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated.
Puree chives, grapeseed oil, and pinch of salt in blender until smooth.
Preheat oven to 375°F. Arrange pancetta slices in single layer on rimmed baking sheet. Roast until pancetta is browned and crispy, about 18 minutes. Transfer to paper towels to drain. Crumble pancetta. DO AHEAD: Chive oil and pancetta can be made 2 hours ahead. Let stand at room temperature.

Rewarm soup over medium heat. Divide soup among bowls. Sprinkle pancetta crumbles over each serving. Drizzle each bowl with chive oil.

Andy’s notes: Pancetta can easily be replaced by bacon. Green onion tops can replace chives. After reheating the soup needs thinning with water/stock and some white wine. I used a whole large celeriac (about 2 lb after trimming) and 3 apples (Granny Smith, Golden delicious and a Gala (I think). Chive oil is very pretty. Pancetta is very tasty. I served it with a walnut apple braid.
11/01/10: thinned with milk+apple cider+white wine. Garnished with sliced green onions, sheep's milk feta, and a few black pepper grindings

[ctr264]

I have made a Maple Parsnip soup before (not sure where the recipe came from) and found it too sweet as well. The sweetness was more pronounced after sitting for a couple of days. I really liked the idea of the soup and may try it again, keeping in mind what you served yours with.

[Canice]

I thought I was the only one still making soup! I have two winners for the first two Sundays in January (OK, one is a chili but I think I'm allowed to post it).

Hammster posted this one elsewhere, from the Top Chef Qickfire cookbook. Sadly, I had to deliver it my friends before it was puréed, so I didn't get to sample the finished product, much less finished with the two awesome garnishes (which I did sample and love). But it got very positive reviews, so I'll call it a success.

Jamie's Chickpea Soup

1 jalapeño or Serrano chile, cut into very thin rounds
Grated zest and juice of 1 1/2 lemons
1 tbsp sugar

1/4 cup olive oil
6 cloves garlic
1 yellow onion, sliced
Salt and pepper
4 tbsp vadouvan or Madras curry [per Mike, I used ONE tablespoon curry powder]
1 Fresno chile, seeded and minced
Two 15 oz cans salt-free
32 oz low-sodium chicken broth
1/2 cup heavy cream

1 cup Greek yogurt
1/2 bunch cilantro, stemmed and chopped
1/2 bunch mint, stemmed and chopped

Serves 3-5
In a small bowl, stir together the chile rounds, two-thirds of the lemon zest and juice (that would be one lemon of the 1 1/2 lemons), and the sugar, macerate for at least 30 minutes.

In a large pot, heat the olive oil over low heat. Add the garlic, stir for 15 seconds, then add the onion and cook until softened. Season with salt. Increase heat to medium:
add the vadouvan and heat, stirring, until the spice becomes fragrant, about 2 minutes. Add the Fresno chile and stir for 1 minute. Add the beans and broth and bring the liquid to a simmer. Simmer until the onion is tender, 15 to 20 minutes. Transfer the liquid to a blender or food processor and puree until smooth. Thin with cream, season to taste and return to the pan over medium-low heat.

Combine the yogurt, cilantro, mint and the remaining zest and juice in a small bowl and mix well.

To serve, pour the soup into warmed bowls. Garnish with the cilantro yogurt and a sprinkle of pickled chile rounds.

And this from the RG cookbook. I thought it was very good and it was also fun to make - always important for the Sunday soup session! I had some on Monday and brought the rest to the same friends who got the Chickpea soup - they really liked this one, too . Of course, it's cold and gray and they have a sick baby, so the bar is probably not set all that high

Anasazi Cowboy Chili with Buffalo and Nopales
"Heirloom Beans" by Steve Sando and Vanessa Barrington

1 pound Anasazi beans [book recommends any type of pinto, or Vallarta, yellow Indian woman, or black beans as alternatives. I used sangre de toro because I had a bag on hand]

1-1/2 medium white onions, chopped
6 garlic cloves, finely chopped
Salt
2 Tbsp extra-virgin olive oil
1 pound ground buffalo
1 jalapeño chile, finely chopped
2 teaspoons cumin seeds, toasted and ground [I used one tsp ground]
1 teaspoon dried Mexican oregano
1 teaspoon good-quality hot chile powder, such as chipotle
1 14.5 ounce can crushed tomatoes [used MG fire-roasted]
1 cup lager beer
Freshly ground pepper

2 Tbsp masa harina (optional) [I skipped because I learned I was out - and the stew didn't need thickening anyhow]
2 nopales paddles (about 3/4 pound), prepared and cooked

For serving:
Sour cream
Grated cheddar cheese
Sliced green onions
Chopped fresh cilantro

Put the beans in a large pot with their soaking water and enough cold water to cover the beans by 1 inch. Bring to a boil. Add one-third of the onions and half of the chopped garlic. Reduce the heat to low and simmer, partially covered, until the beans are nearly done, about 1 hour. Season with salt.

Meanwhile, in a soup pot or Dutch oven over medium-high heat, warm the oil. Add the meat, season with salt, and cook, stirring, until the meat loses all of its pink color and begins to brown. Remove with a slotted spoon and set aside. Pour off most of the fat [what fat?]. Add the remaining oinions and garlic and the chile, and sauté until soft, about 10 minutes, scraping up any browned bits clinging to the bottom of the pot. Add the cumin, oregano chile powder, tomatoes with their juice, and beer and return the meat to the pot. Add the beans and their broth. Bring to a boil, reduce the heat to low, cover, and simmer gently until the flavors are blended and the beans are tender, about 30 minutes. Taste and adjust the seasonings, adding salt and pepper and more chile powder if needed.

If you'd like a thicker chile, dissolve the masa harina in 1/2 cup water, stirring well eliminate lumps. Stir the paste into the chili, add the nopales, adjust the seasonings, and cook for 10 minutes. Ladle the chili into warmed bowls. Pass the sour cream, grated cheese, green onions, and cilantro at the table.

[dgeevanson]

I sort of made this one. I made so many substitutions to use up what I had on hand that is was really a different soup altogether!

I might have to try it as written next time.


* Exported from MasterCook *

The Dove's Nest White Chili-


2 tablespoons olive oil
1 medium onion -- chopped
3 cloves garlic -- minced
2 1/2 cups tomato -- chopped or 2 cans (10 ounces each) of tomatoes with green chilies, undrained
6 fresh tomatillos -- chopped
1 medium jalapeno -- seeded, minced
2 cups chicken stock
1 can green chilies -- (7 ounce) chopped
2 cups chopped cooked chicken
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup chopped cilantro -- (heaping)
2 cans cannellini or Great Northern bean -- (19 ounce) undrained
1 tablespoon fresh lime juice
salt & pepper to taste
sour cream
shredded Monterrey Jack or Cheddar cheese
Fried tortilla strips (optional)

Heat the olive oil in a large stockpot over medium-high heat. Add the onion. Saute for 3 to 5 minutes or until softened. Add the garlic. Cook for 1 to 2 minutes longer; do not brown.

Add the tomatoes, tomatillos and jalapeno. Cook until the tomatillos are tender, stirring occasionally.

Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice. Cook until heated through, stirring frequently. Season with salt and pepper to taste.

Ladle the chili into serving bowls.

Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips (if using).

Yields 8 to 10 servings

Source: The Dove's Nest Restaurant: New American Recipes from a Historic Texas Town, copyright 1996

S(Internet Address):
"http://allthatsplatters.blogspot.com/2010/01/doves-nest-white-chili.html"
- - - - - - - - - - - - - - - - - - -

[amyvn]

This one wasn't new to us, but I made this roasted cauliflower soup from the fat-free vegan blog for the second course of a 6-course meal on new year's eve. Although the recipe seems unreasonably simple, the soup comes out rich and full-flavored. We love it.

The only change I make is to use a tablespoon or so of olive oil to roast the veggies, instead of spray.

Amy

Roasted Cauliflower Soup

I used a blender to get this silky smooth, but a food processor or hand blender might also work. Be careful not to burn yourself opening and pouring from the blender because the mixture can be super-heated.

1 cauliflower (I used an orange one)
1 onion, cut into wedges
2 cloves garlic, peeled
4 cups fat-free vegetable broth
1 large potato, peeled and cubed
1/4 teaspoon freshly grated nutmeg
salt and pepper, to taste
4 drops truffle oil (optional, but good)
Smoked Spanish paprika, to garnish

Preheat oven to 400. Cut the cauliflower into florets and place them into a large baking dish sprayed with oil. Lightly spray the top of the cauliflower with oil. Bake for 20 minutes. Sprinkle the onion wedges and garlic on top of the cauliflower, spray lightly with olive oil, and return to the oven. Cook for 20-25 more minutes, stirring once halfway through.

While the vegetables are roasting, heat the vegetable broth and add the chopped potato. Bring to a boil and reduce the heat. Cook covered on very low until cauliflower is ready.

Add the cauliflower mixture to the broth. Puree it, in batches, in the blender until very smooth. Return it to the pot and add the nutmeg and salt and pepper to taste. Simmer for 10 minutes. Just before serving, stir in a few drops of truffle oil, if desired. Ladle into bowls and serve, sprinkled with smoked Spanish paprika.

Makes 4 large servings. Per serving: 45 Calories (kcal); trace Total Fat; (5% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 11mg Sodium; 2g Fiber. Weight Watchers Core / 1 Flex Point

[karen w]

I make soups ALL year long! I love them, too. I just got a new cookbook which I am loving called Love Soup by Anna Thomas who is author of the Vegetarian Epicure. I made a few from the book already and they have all been hits and I have one planned for next week. The biggest hit was her Roasted Root Vegetable Soup with Barley. I roasted fennel, sweet potato, carrots, parsnips, onions, garlic, and turnips for the vegetables and used hull-less barley. It was delicious and I am only sorry I did not make more. The only thing I did differently from her instructions was to mash a small portion just to give the soup a bit more body.

The other hit so far was a Red Lentil Soup with Squash and Sweet Potatoes. Next up I am going to try one of the bean soups. It calls for Gigandes and I just got some in my order from Purcell Mtn. Can't wait. And I have book-marked many more to try!

Finally for dinner last night, the family and I enjoyed a soup-like cassoulet(not sure what to call it). I had a cassoulet in mind when I started and was going to use my 2 favorite recipes(Bittman and EW) and combine parts of both. I ended up deciding to just keep things simple. I used 4 c. beans(part borlotti and part European Soldier), lots of veggies and fresh herbs, and just 1/2# Hot Italian turkey sausage. I was going to add chicken but decided not to at the last moment. I also ended up adding all the bean cooking liquid that I had frozen the beans in as I just could not let it run down the drain, hence the ?? of whether it was a soup or stew. Regardless, it had alot of body and the whole family enjoyed it tremendously. My kids(and I) are all looking forwarding to finishing the leftovers Friday.


Karen

[lindrusso]

I've got this one on the stove now. I've been tasting as it simmers and it looks to be one of those low-fat soups that is not a lot of work but packed with flavor.

Black Bean-Salsa Chili

2 (15-ounce) cans black beans, rinsed, drained, and divided
2/3 cup water
1 tablespoon dark brown sugar
Cooking spray
1/2 pound ground turkey
1 cup chopped sweet onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3 sweet hickory-smoked bacon slices, chopped
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1/8 teaspoon crushed red pepper
1 1/2 cups mild salsa
3 tablespoons tomato paste
1 (14-ounce) can fat-free, less-sodium beef broth
1/2 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro
1 teaspoon fresh lime juice

1. Combine 1 1/2 cups beans, 2/3 cup water, and sugar in a food processor; process until smooth. Combine bean puree and remaining beans in a bowl.

2. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add turkey; cook 3 minutes or until browned, stirring to crumble. Remove turkey from pan.

3. Add onion, bell peppers, and bacon to pan; cook 5 minutes or until bacon and onion are lightly browned. Return turkey to pan. Add chili powder, cumin, oregano, and crushed red pepper to pan; stir well to coat. Stir in bean mixture, salsa, tomato paste, and broth; bring to a boil. Reduce heat, and simmer for 30 minutes, stirring occasionally.

4. Combine sour cream, cilantro, and juice in a small bowl. Serve chili with sour cream mixture.

Yield: 6 servings (serving size: 1 cup chili and about 4 teaspoons sour cream mixture)

CALORIES 199 ; FAT 6.2g (sat 2.6g,mono 1.9g,poly 1.2g); CHOLESTEROL 34mg; CALCIUM 88mg; CARBOHYDRATE 22g; SODIUM 740mg; PROTEIN 14.8g; FIBER 5.9g; IRON 2.6mg

Cooking Light, OCTOBER 2009

[Canice]

This one wasn't new to us, but I made this roasted cauliflower soup from the fat-free vegan blog for the second course of a 6-course meal on new year's eve. Although the recipe seems unreasonably simple, the soup comes out rich and full-flavored. We love it.

I'm glad to see this recipe, Amy; I think cauliflower soup can be much more than the sum of its parts. I made one recently from Epicurious that called for bacon (about as un-vegan as you can get!) and I was surprised to find that for my tastes, the bacon overwhelmed the soup. Especially because I'd just gotten an idea: it also called for a garnish of truffle oil (and I got a dandy bottle from a certain kind BBer) which I was eager to try on the soup. Then I realized my smoked olive oil might be darned good (ack, not with bacon!)...or what about my blood orange olive oil? I was loving the notion of a "cleaner" cauliflower soup as the canvas and then a selection of oil garnishes, maybe some basic croutons. I want to have a soup night!!

I make soups ALL year long! I love them, too. I just got a new cookbook which I am loving called Love Soup by Anna Thomas who is author of the Vegetarian Epicure.

Darn it! I make at least 50 pots of soup a year and still manage not to love soup cookbooks...but I think "The New Vegetarian Epicure" is such a nice book, and I'm always glad for new vegetarian options...may be heading to the bookstore this weekend .

[MealsMadeWLove]

yummy soup recipes posted here, they sound delecious! Usually I'm not that good in making soup, but last week I made one that my children who are picky but they liked it. The first time I made it was to a friend who wasn't able to eat any kind of food because of her nausea, she's pregnant, and she liked this one:

FRESH VEGETABLE SOUP

1 can chicken broth
3 T chicken base
2 quarts water
1/4 tsp pepper
1/8 tsp salt
1 inch chunk ginger, peeled and crushed
2 bay leaves
8 large cloves garlic, crushed
2 stalks celery, thinly sliced
1/2 Bermuda onion, thinly sliced
1 large red pepper, chopped
12 baby carrots, thinly sliced
1 leek, thinly sliced
5 mushrooms, thinly sliced
1 scallion, sliced in one-inch pieces
1 cup of cooked lentils.


Put everything into a soup pot and simmer gently for 1-2 hours adding water as needed

[amyvn]

I'm glad to see this recipe, Amy; I think cauliflower soup can be much more than the sum of its parts. I made one recently from Epicurious that called for bacon (about as un-vegan as you can get!) and I was surprised to find that for my tastes, the bacon overwhelmed the soup. Especially because I'd just gotten an idea: it also called for a garnish of truffle oil (and I got a dandy bottle from a certain kind BBer) which I was eager to try on the soup. Then I realized my smoked olive oil might be darned good (ack, not with bacon!)...or what about my blood orange olive oil? I was loving the notion of a "cleaner" cauliflower soup as the canvas and then a selection of oil garnishes, maybe some basic croutons. I want to have a soup night!!

I haven't used the truffle oil because I find this soup to have plenty of flavor without it. In fact, the roasted vegetable/caramelized onion flavor is strong enough that I think it might drown out the truffle oil. I think one of the keys to this recipe is the relatively long, hot roasting time; the cauliflower pieces and onions become quite brown and that adds a lot of umami. I also use homemade vegetable broth, which may or may not make a difference.

My favorite truffle oil-garnished soup is this chestnut soup from Gourmet. It's very simple.

Chestnut Soup with Truffles
6 servings

3 Tbsp butter
1 C chopped shallots
¼ C chopped celery
2 x 7.41 jars vacuum-packed whole chestnuts (about 3 C)
3 ½ C (or more) low-salt chicken broth
¼ C whipping cream
Cayenne pepper
White truffle or truffle oil

Melt butter in heavy large saucepan over medium heat. Add shallots and celery; sauté until tender, about 8 minutes. Add chestnuts; toss to coat. Add 3 cups broth; bring to boil. Cover, reduce heat to medium-low. Using slotted spoon, remove 1/3 C chestnuts from pan; chop coarsely. Transfer chopped chestnuts to small bowl; set aside.

Working in batches, puree soup in blender. Return to pan. Mix in ½ C broth and cream. Thin with additional broth, if desired. Season to taste with salt and cayenne pepper.

May be made 1 day ahead. Cool soup slightly, then cover and chill. Cover and chill reserved chestnuts.

Rewarm chopped chestnuts in microwave or in small skillet over medium heat. Bring soup to simmer Ladle soup into bowls. Top with chestnuts. Shave truffle over or drizzle with truffle oil.

[ljt2r]

I'm still making soup! I never stop!

Here is one we enjoyed last week tremendously. It is my recipe, although clearly derivative of many Spanish bean soups. Pics are here.

Garlic, White Bean & Chorizo Stew With Spinach & Sherry Vinegar
Recipe by The Spiced Life

2 cups dried white beans, I used Great Northern
drizzle extra virgin olive oil
4 smashed garlic cloves
1 lb chorizo sausage (Spanish, dried), sliced into rounds
another drizzle of extra virgin olive oil
3 medium-small onions, chopped
8 cloves garlic, minced
10 oz chopped spinach--fresh or frozen (if frozen, squeeze the excess water out)
2-3 T sherry vinegar
1/4 t smoked Spanish paprika
salt and pepper to taste
more extra virgin olive oil for drizzling on finished soup

Rinse the white beans and bring them to a boil in a pot with water to cover them by several inches. Add the smashed garlic and extra virgin olive oil. Let boil vigorously for 5 minutes and then reduce the heat to maintain a gentle simmer with the lid on. Check every now and then and add water if it the water drops down to the level of the beans.

Close to when the beans will be ready--or as best as you can time it since beans can take a varied amount of time to cook depending on type and age--heat a large nonstick skillet over medium heat. Add a drizzle of extra virgin olive oil, and throw the sausage in. Cook for 7 minutes or so, stirring occasionally, until the chorizo is browned and has rendered a decent amount of fat.


Remove the chorizo with a slotted spoon and add the onions in their place with a pinch of salt. Cook the onions, stirring occasionally, until beginning to brown, about 10 minutes. Add the spinach and either cook until the excess moisture has cooked off, in the case of frozen spinach, or until the spinach has wilted, if fresh. Add the garlic and then immediately add the vinegar. Toss and cook until the vinegar has boiled away, leaving only its fragrance. Turn off the heat, toss the sausage back in and wait for the beans to be done.

When the beans are done (I wish I had timed this better so my spinach had been a brighter green when served), add the chorizo mix to the beans. Add a pinch of salt, the paprika, and some freshly ground black pepper. Let simmer for 10 more minutes, and then taste for additional seasoning. Drizzle each bowlful with extra virgin olive oil before serving. Serve with crusty bread.

[lantana]

I made and enjoyed Jamie's Chickpea Soup as posted by Hamm and Canice. My DH, who doesn't care for either curry or chickpeas, tactfully commented "This tastes like something you will really like." And I did like it a lot, particularly with the two toppings of lemon-pickled jalapeno and the herbed yogurt. Thanks for posting a winner.

[Canice]

That is indeed a tactful "review" - and also a fair one!
As noted, I didn't get to sample the finished soup, but can see using both garnishes in many other dishes. In fact, per Hamm's suggestion, I used some of the herbed yogurt on a baked potato, which I served with a lamb chop and hazelnut green beans - it was excellent!

[Connor's mom]

We made this last night in lieu of a salad as a first course. 16 YO DS's girlfriend was eating dinner with us, and we told them it was potato cheddar soup. Once DH asked for a second helping, we came clean! It is REALLY good, a repeater for sure.


Cheddar Cauliflower Soup
EatingWell: January/February 2010

8 servings, 1 cup

Ingredients
2 tablespoons extra-virgin olive oil
2 large leeks, white and light green parts only, thinly sliced and rinsed
4 cups chopped cauliflower florets (from 1 medium head)
2 1/2 cups low-fat milk, divided - I used fat-free evaporated milk b/c I had some that needed used up and I only had "fresh" skim milk
2 cups water - I only used 1/2 cup water
1 bay leaf
1 teaspoon salt
1/2 teaspoon white or black pepper
3 tablespoons all-purpose flour
1 1/2 cups extra-sharp Cheddar cheese - I used 1 cup low-fat cheddar and it was cheesy enough
1 tablespoon lemon juice - oops, forgot to add it

Preparation
Heat oil in a large saucepan over medium heat. Add leeks and cook, stirring, until very soft, about 5 minutes. Add cauliflower, 2 cups milk, water, bay leaf, salt and pepper. Bring to a boil over medium-high heat, stirring often. Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft, about 8 minutes.

Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl. When the cauliflower is soft, remove the bay leaf and stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about 2 minutes more. Remove from the heat. Stir in cheese and lemon juice.

Nutrition
Per serving : 186 Calories; 11 g Fat; 5 g Sat; 3 g Mono; 27 mg Cholesterol; 10 g Protein; 2 g Fiber; 488 mg Sodium; 198 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 low-fat milk, 1 high-fat meat

[VAcooker]

We really liked this one...my changes are in parentheses...it was really simple to throw together and my kids really liked it. I served it with gruyere toast...and a salad on the side.


Creamy White Bean & Pancetta Soup
Wegmans Magazine

1/2 of a 4 oz pkg Pancetta Cubes
2 Tbs Oil, divided (I only used 1 tbs.)
4 cloves Garlic, minced
1 pkg (8 oz) Cleaned & Cut Mirepoix (onions, carrots, celery) (I cut up my own and probably used more than 8 oz)
3 cans (15.5 oz each) Cannellini Beans, drained, rinsed (I think I used 4 cans and added some water to the stock to compensate)
Salt and pepper to taste
1 carton (32 oz) Vegetable Culinary Stock (I used chicken broth)
1 cup Half and Half
2 Tbs finely chopped chives
I added dried thyme

1.) Cook pancetta in stockpot on MEDIUM, stirring occasionally, 3-4 min, until crispy. Remove from pot and set aside. Add 1 Tbsp basting oil, garlic, and mirepoix to pot; cook, stirring occasionally, 3-4 min, until soft but not browned. (I added dreid thyme here.) Add beans. Cook, stirring occasionally, about 5 min. Season to taste with salt and pepper.

2.) Stir vigorously to mash beans. Stir in vegetable stock until well-combined. Simmer 25 min, stirring occasionally. (I did not mash beans here but waited until after simmering to puree.)

3.) Puree with stick blender until almost smooth. Add reserved pancetta.

4.) Pour half and half into small bowl; stir in about 1 cup of hot soup. Return mixture to stockpot; stir in remaining 1 Tbsp basting oil (I poured the half and half directly into the pot and did not add any extra oil.). Puree until smooth. (There was no need to puree it again after adding the half and half.) Ladle into warmed bowl; garnish with chives.

Cooking Tips
Add homemade croutons: Cut day-old crusty bread into cubes; toss with 2 Tbsp basting oil. Bake in 350-degree oven about 15 min, stirring occasionally, until crisp.

VACooker’s notes: I also shredded some gruyere cheese as a topping.

[karen w]

I made another soup yesterday from Anna Thomas's Love Soup. It was Gigantes with Greens. Very earthy tasting and quite delicious. Much more so than I expected. I am really loving this book. I don't have the recipe with me but it was fairly simple:

Soak 1/2# gigante beans or large limas overnight; then cook until tender in 7 c. water along with fresh sage(3 T. or to taste) and 5-6 cloves crushed garlic. Add 1 t. sea salt just as they start to become tender. While the beans simmer, saute one large onion in a bit of olive oil on med-low flame until tender and carmelize, ~ 20 min. Add big pinch thyme and rosemary and saute until aromatic. Add the onion mixture to the beans along with 12 oz. fresh ripe tomatoes(or canned which is what I used. . . a 15 oz. can diced fire roasted) and simmer another 15 min. Season to taste with S & P. Then add ~8 oz. greens(spinach) and simmer a few more minutes. If needed thin with up to 2 c. vegetable broth. I think that is everything. . . hopefully I did not leave anything out!

What I have found so far is that Thomas prefers a brothy end result, and I like a bit of body to my soups. So for this recipe, I used only the initial 7 c. water but did add a bit of veggie soup base when I added my onion saute(equivalent of 2 c. worth). I also added 2 chopped carrots and celery with the onions, so I simmered my soup until those were tender, then took ~ 1 c. soup with a few of the beans and mashed them up really well. This did not make a thick soup but did give it that touch of body that I wanted. I did this before adding my greens. As I said I really enjoyed this more than expected, but you have to like the earthy taste of these herbs(sage, thyme, and rosemary). If not, cut back on the quantities. And I did use gigantes which were very tender and creamy.

Karen

[Canice]

We really liked this one...my changes are in parentheses...it was really simple to throw together and my kids really liked it. I served it with gruyere toast...and a salad on the side.


Creamy White Bean & Pancetta Soup
Wegmans Magazine

Saay...I cooked up half a pound of Great Northern beans last night and ran out of time to do anything with them. No pancetta, but some great artisinal bacon...and plenty o' garlic. Think I've found inspiration!

[dgeevanson]

We had this tonight. I've made it a few times - it's an easy, but tasty weeknight soup.


* Exported from MasterCook *

Golden Cheddar Cheese Soup


1 cup chopped onion
2 Tablespoons oil
2 medium potatoes, chunked
1 medium carrot, sliced
1 medium yellow summer squash, sliced
1/2 teaspoon pepper, or to taste
1/8 teaspoon turmeric
2 cups veg stock-I do chicken stock
1 cup buttermilk or milk - I've used milk and also half and half
1 cup sharp grated cheese
salt to taste
minced fresh scallions, chives or parsley

Saute the onions in the oil for about 5 minutes or until the onions begin to soften. Add veg and turmeric. Add the stock and simmer 15-20 minutes, until the

vegetables are soft. Stir in the buttermilk and cheese. Puree in a blender or food processor, gently reheat. Add salt to taste and serve with minced

scallions, chives or parsley.

Description:
"Candice CLBB"
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NOTES : Just a simple, but yummy soup for a cold night. Ingredients I almost always have around.

[VAcooker]

Saay...I cooked up half a pound of Great Northern beans last night and ran out of time to do anything with them. No pancetta, but some great artisinal bacon...and plenty o' garlic. Think I've found inspiration!

I hope you like the recipe! I really think it needed more seasoning than the salt and pepper--so I added thyme but I want to experiment with other seasoning in the future. Also, I think putting some shredded cheese on top (in this case the gruyere) really added to the flavor. I have made white bean soup in the past and DH and the kids were unimpressed--but for some reason they really liked this recipe--I am guessing the addition of the cheese was it...

[Canice]

I hope you like the recipe! I really think it needed more seasoning than the salt and pepper--so I added thyme but I want to experiment with other seasoning in the future. Also, I think putting some shredded cheese on top (in this case the gruyere) really added to the flavor. I have made white bean soup in the past and DH and the kids were unimpressed--but for some reason they really liked this recipe--I am guessing the addition of the cheese was it...

I was eying my sort-of dried sage last night (i.e., I take my leftover fresh sage and hang it upside down in the kitchen and use it from there) but fresh rosemary seems to like white beans too. I was also thinking of roasting a head of garlic and using that.
Yes, some Epicurization in my future, no doubt. But I look forward to making this recipe with a few variations, as appropriate.

We made this last night in lieu of a salad as a first course. 16 YO DS's girlfriend was eating dinner with us, and we told them it was potato cheddar soup. Once DH asked for a second helping, we came clean! It is REALLY good, a repeater for sure.


Cheddar Cauliflower Soup
EatingWell: January/February 2010

Definitely need to make this one, too! Why use potato when you can use cauliflower, no?

[hAndyman]

Dinner tonight was this delicious Harira (Lentil and Chickpea Soup with Cinnamon, Saffron and Coriander) - really, really, really good made with lamb. I served it with pita with cumin seeds. We had a dip from Binnur's Turkish Cookbook - new to me - this Turkish Chickpea Dip (Nohut Ezmesi) - it was quite tasty but I'll know it better tomorrow
after it sits for a night; for any other collectors of hummus recipes this one is worth trying - it's flavoured with cinnamon, roasted pine nuts and dried currants! Poor me, I was too busy in the kitchen making the soup and pita to have more than a taste but my dw got to sit down, watch some Aussie tennis and enjoy it.

[amyvn]

Golden Cheddar Cheese Soup

I made a batch of this last night using buttermilk and we really enjoyed it. The tanginess of the buttermilk worked so well with the sharp cheddar - delicious.

Thanks for posting, and thanks to Canice for the recipe!

Amy

[Gracie]

Cheddar Cauliflower Soup
EatingWell: January/February 2010

8 servings, 1 cup

Ingredients
1 1/2 cups extra-sharp Cheddar cheese - I used 1 cup low-fat cheddar and it was cheesy enough

I love cheese soup but usually don't make it because I can't get past the fat in the amount of regular cheese that's usually needed.

I have tried to sub low fat cheese (especially cheddar) but always get a gooey lump that will not melt. And god forbid I put leftovers in the fridge - it just gets that much lumpier.

How did you manage to get your lowfat cheddar smoothly melted and stay that way?

[helios7]

We had this for lunch today. It was quick, easy to put together and what's not to love about cheesey cauliflower goodness??

Thanks to Connor'smom for posting it. i just re-ordered Eating Well after a couple years' hiatus, and now I'm excited to get it again!

We made this last night in lieu of a salad as a first course. 16 YO DS's girlfriend was eating dinner with us, and we told them it was potato cheddar soup. Once DH asked for a second helping, we came clean! It is REALLY good, a repeater for sure.


Cheddar Cauliflower Soup
EatingWell: January/February 2010

8 servings, 1 cup

Ingredients
2 tablespoons extra-virgin olive oil
2 large leeks, white and light green parts only, thinly sliced and rinsed
4 cups chopped cauliflower florets (from 1 medium head)
2 1/2 cups low-fat milk, divided - I used fat-free evaporated milk b/c I had some that needed used up and I only had "fresh" skim milk
2 cups water - I only used 1/2 cup water
1 bay leaf
1 teaspoon salt
1/2 teaspoon white or black pepper
3 tablespoons all-purpose flour
1 1/2 cups extra-sharp Cheddar cheese - I used 1 cup low-fat cheddar and it was cheesy enough
1 tablespoon lemon juice - oops, forgot to add it

Preparation
Heat oil in a large saucepan over medium heat. Add leeks and cook, stirring, until very soft, about 5 minutes. Add cauliflower, 2 cups milk, water, bay leaf, salt and pepper. Bring to a boil over medium-high heat, stirring often. Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft, about 8 minutes.

Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl. When the cauliflower is soft, remove the bay leaf and stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about 2 minutes more. Remove from the heat. Stir in cheese and lemon juice.

Nutrition
Per serving : 186 Calories; 11 g Fat; 5 g Sat; 3 g Mono; 27 mg Cholesterol; 10 g Protein; 2 g Fiber; 488 mg Sodium; 198 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 low-fat milk, 1 high-fat meat

[Angelsfan]

We had this one for dinner last night and lunches today. Ridiculously simple and shockingly good for you even though it's one of Paula's recipes. We really liked it.

-Heather

Italian Chicken and Vegetable Soup

Recipe courtesy Paula Deen
Prep Time:10 minCook Time:45 min Level:Easy Serves:6 to 8 servings

Ingredients

• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
• 1 small onion, chopped
• 1 cup sliced carrots (about 3 small)
• 2 1/2 cups sliced zucchini (about 2 medium)
• 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
• 2 (14.5-ounce) cans chicken broth
• Grated Parmesan, optional

Directions

In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.

[peachesncream]

That Paula Deen soup is one of our favorites. It's really good and so easy.

Every now and then Paula makes a recipe that's healthy (accidentally, I guess).

We also like her Old-Fashioned Meatloaf. It's a healthy recipe, too, if you use lowfat ground beef, gr. round or sirloin.

[Tutalady]

I made the Italian Vegetable Soup for dinner tonight........added some homemade stock and a can of drained navy beans. My husband said it is a "keeper". Made apple muffins to go with it. Good combo.

[TieKitty]

We had this one for dinner last night and lunches today. Ridiculously simple and shockingly good for you even though it's one of Paula's recipes. We really liked it.

-Heather

Italian Chicken and Vegetable Soup

Recipe courtesy Paula Deen
Prep Time:10 minCook Time:45 min Level:Easy Serves:6 to 8 servings

Ingredients

• 2 tablespoons olive oil
• 4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
• 1 small onion, chopped
• 1 cup sliced carrots (about 3 small)
• 2 1/2 cups sliced zucchini (about 2 medium)
• 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
• 2 (14.5-ounce) cans chicken broth
• Grated Parmesan, optional

Directions

In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired.

Dang! Where's the stick of butter?? Someone must have taken possession of her body!

[Anne]

[QUOTE=Canice;1545981]I thought I was the only one still making soup! I have two winners for the first two Sundays in January (OK, one is a chili but I think I'm allowed to post it).

Hammster posted this one elsewhere, from the Top Chef Qickfire cookbook. Sadly, I had to deliver it my friends before it was puréed, so I didn't get to sample the finished product, much less finished with the two awesome garnishes (which I did sample and love). But it got very positive reviews, so I'll call it a success.

Jamie's Chickpea Soup

1 jalapeño or Serrano chile, cut into very thin rounds
Grated zest and juice of 1 1/2 lemons
1 tbsp sugar

1/4 cup olive oil
6 cloves garlic
1 yellow onion, sliced
Salt and pepper
4 tbsp vadouvan or Madras curry [per Mike, I used ONE tablespoon curry powder]
1 Fresno chile, seeded and minced
Two 15 oz cans salt-free
32 oz low-sodium chicken broth
1/2 cup heavy cream

1 cup Greek yogurt
1/2 bunch cilantro, stemmed and chopped
1/2 bunch mint, stemmed and chopped

Serves 3-5
In a small bowl, stir together the chile rounds, two-thirds of the lemon zest and juice (that would be one lemon of the 1 1/2 lemons), and the sugar, macerate for at least 30 minutes.

In a large pot, heat the olive oil over low heat. Add the garlic, stir for 15 seconds, then add the onion and cook until softened. Season with salt. Increase heat to medium:
add the vadouvan and heat, stirring, until the spice becomes fragrant, about 2 minutes. Add the Fresno chile and stir for 1 minute. Add the beans and broth and bring the liquid to a simmer. Simmer until the onion is tender, 15 to 20 minutes. Transfer the liquid to a blender or food processor and puree until smooth. Thin with cream, season to taste and return to the pan over medium-low heat.

Combine the yogurt, cilantro, mint and the remaining zest and juice in a small bowl and mix well.

To serve, pour the soup into warmed bowls. Garnish with the cilantro yogurt and a sprinkle of pickled chile rounds.

[B]And this from the RG cookbook. I thought it was very good and it was also fun to make - always important for the Sunday soup session! I had some on Monday and brought the rest to the same friends who got the Chickpea soup - they really liked this one, too . Of course, it's cold and gray and they have a sick baby, so the bar is probably not set all that high
QUOTE]

'looks like I goofed the quote function'

This soup is great, thanks for reposting! I made it almost as written but used curry paste rather than powder, thickened milk rather than cream, and added a quart of cauliflower to the mix. The strained yoghurt and pickled jalepenos really made the dish.

[Just Mary]

I recently tried and enjoyed this almost dessert-like soup. The blog I got it from said it's a variation of a Natalia Rose recipe. I think you need a high-power blender like a Vitamix or Blendtec but maybe not. I did cook the potato, despite it being a raw recipe.

Pumpkin Pie Soup
2 c. carrot juice (preferably made in your blender)
1/4 avocado
3/4 cup sweet potato or butternut squash
Cinnamon, nutmeg, stevia & salt to taste

Blend all til smooth and warm, or serve cold or as a drink.

I blended up two large carrots with water, 1/2 avocado, a medium sweet potato (insides), Splenda, cinnamon and salt. I'll make this again.