Category Archives: soup

Cauliflower & Potato Soup

easy, soup, tastes good, winter

Ingredients

  • 1 head cauliflower, cut into florets and stems sliced
  • 2 med. potatoes, peeled and cubed
  • 1 tbsp. butter
  • 1 clove garlic, minced
  • 1 c. coarsely chopped onion
  • 1/2 c. minced fresh parsley
  • 2 tsp. soy sauce
  • 1/4 tsp. cardamom
  • 3/4 tsp. salt
  • Dash or more cayenne
  • Freshly ground pepper to taste

OPTIONAL: 1 c. low fat milk

Preparation

1. Steam cauliflower for 5 minutes until florets are just tender. Set aside but save cooking water. Parboil potatoes for 10 minute or until tender. Set aside but save cooking water.

2. Melt butter, add garlic and onion and saute until soft. Combine reserved cauliflower, potatoes, garlic/onion mixture and parsley and puree in blender or food processor in batches, adding the reserved liquid as needed.

3. Transfer the puree to a large saucepan and add additional cooking liquid to achieve a consistency somewhat thicker than ultimately desired. Stir in soy sauce, cardamom, salt, pepper, and cayenne.

OPTIONAL: Add milk, stirring soup to blend. Reheat the soup; do not boil.

Chicken and Mixed Vegetable Stew

soup, vegetables, winter

yield: a whole lotta hungry inauguration-watching fools for two days.

Inspired by a recipe from epicurious and highly adapted by Chris.

Ingredients

  • 2 tablespoons vegetables oil
  • 3 pds boneless skinless chicken thighs
  • oil for sauteing
  • 1 pd parsnips, peeled and chopped
  • 4 large carrots, peeled and chopped
  • 2 big onions, peeled & chopped
  • 2 pounds russet potatoes
  • 3 cups canned chicken broth
  • 2 tablespoons minced fresh tarragon or 2 teaspoons dried
  • 1 bay leaf
  • parsley, salt and pepper to taste

Preparation

Heat vegetable oil in heavy large Dutch oven over medium heat. Saute chicken in oil, salt and pepper.  Cover with water and bring to boil.  Skim scum.  Add veggies and enough chicken broth to cover. Cook covered, simmering for a couple hours with bay leaf and seasonings.

Caldillo – Chile Verde Con Carne

main courses, soup, winter

yield: Makes 4 servings

Ingredients

  • 5 medium potatoes, peeled and diced 1/2-inch pieces
  • 3 carrots, peeled and cut into 1/2-inch pieces
  • 3 stalks celery cut into 1/4-inch pieces
  • 1/2 yellow onion, chopped
  • 2 tomatoes, chopped
  • 2 teaspoons meat seasoning (1/4 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1 teaspoon ground celery seed, 1/2 teaspoon salt)
  • 1/2 cup prepared basic green chile
  • 1 pound beef stew meat or 1 pound pork butt
  • Water to cover
  • Salt and pepper to taste

Preparation

Add stew meat to a large casserole and cover with water. Bring to a boil and remove any film or residue from the surface. Turn down to a simmer and cook for ten minutes.

Add onion, tomato, celery, meat seasoning, and basic green chile and continue cooking over low heat, just above a simmer. When meat begins to become fork tender (about 1 hour) add carrots and continue cooking for 15 minutes.

Just before serving, add potatoes, adjust seasoning, and serve when potatoes are cooked through.

Winter Squash and Chicken Stew with Indian Spices

main courses, soup, vegetables

yield: Serves 6

Ingredients

  • 2 teaspoons olive oil
  • 6 chicken thighs, skin removed
  • 1 1/3 cups chopped onion
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons curry powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 4 cups 1-inch pieces peeled butternut or acorn squash
  • 2 cups 1-inch pieces peeled russet potatoes
  • 1 cup canned low-salt chicken broth
  • 1 14 1/2- to 16-ounce can diced tomatoes with liquid
  • 2 tablespoons chopped fresh cilantro

Preparation
Heat 1 teaspoon oil in Dutch oven over medium-high heat. Season chicken with salt and pepper. Add to Dutch oven; sauté until brown on all sides, about 8 minutes. Transfer to plate.

Heat remaining 1 teaspoon oil in same pot over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add curry powder, cumin, and cinnamon; stir 1 minute. Return chicken to pot. Add squash, potatoes, broth and tomatoes. Cover and simmer 15 minutes. Uncover and simmer until chicken and potatoes are cooked through and liquid is slightly reduced, about 8 minutes. Season with salt and pepper. Sprinkle with cilantro.

Gazpacho

soup, summer, vegetables

From Victor Vargas-Vincent at GDS

Serves 5 people

Ingredients

  • 1 large tomato
  • 1 cucumber
  • 1/4 red onion
  • 1/2 green pepper
  • 1/4 red pepper
  • 1 clove of fresh garlic
  • vinegar
  • 1/2 cup olive oil
  • salt
  • cumin
  • oregano
  • 1 cup of water
  • ice

Preparation

Chop the vegetables and put them in a blender. Add the remaining ingredients, except the water and ice and blend together for a few seconds. Add the water and ice and blend for a few seconds. Serve.

Five Bean Soup

soup, vegetables

Ingredients

  • 2 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1/2 cup carrots, diced
  • 1 med potato, diced
  • 2 Tbsp barley, rinsed
  • 3 cups water
  • 5 cups cooked beans (pinto, black, kidney, navy, etc. – 1 of each)
  • 1 cup cooked corn
  • 1.5 cups tomato sauce
  • 1.5 Tbsp soy sauce
  • .5 tsp oregano
  • .5 tsp basil
  • 2 bay leaves

Heat oil and saute garlic and onions.
Add carrots, potato, barley, tomato sauce, soy sauce, herbs and water.
Simmer 30 mins.
Add beans and corn and cook until heated.