De Ma Cuisine

Soups Archive

Monday

17

June 2013

0

COMMENTS

Hot Chicken Chili

Written by , Posted in Beans, Cheese, Dinner, Gluten Free, Legumes, Lunch, Main Dishes, Meat, Poultry, Soups, Vegetables

 

Hot Chicken Chili
Recipe Type: Soup, Main
Author: Unknown
Prep time:
Cook time:
Total time:
Serves: 2-4
Ingredients
  • 1 t garlic powder
  • 1 t cumin
  • 1/2 t dried oregano
  • 1/2 t ground coriander
  • 1/8 t cayenne pepper
  • 1 t olive oil
  • 1 lb. chicken, small-diced
  • 1/4 C chopped onion
  • 1 C chicken broth
  • 1 can (4 oz.) jalapeños or green chilies
  • 2 cans white kidney beans (undrained) or other white beans
  • Monterey Jack cheese, grated, for topping
  • sliced green onions, for topping
Instructions
  1. Blend seasonings. Heat oil in pan over medium heat. Add chicken and half of the spices. Cook 4-5 minutes, stirring often.
  2. Add onion; sauté.
  3. Add the rest of the ingredients except the beans. Add more water if necessary. Simmer 30 minutes.
  4. Add the beans – simmer 10 minutes.
  5. Serve topped with cheese and green onions.

 

Monday

27

May 2013

0

COMMENTS

Squash and Polenta Soup

Written by , Posted in Cheese, Dinner, Fruit, Gluten Free, Leftovers, Lunch, Main Dishes, Soups, Vegetables, Vegetarian

 

Squash and Polenta Soup
Recipe Type: Soup, Main, Leftovers
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
Leftover polenta is made into a wonderful soup.
Ingredients
  • 1-2 T olive oil
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 3 cloves garlic, chopped
  • 4 small and 1 large zucchini/summer squash, chopped
  • 1/4 C daikon radish, minced
  • 1 large tomato, chopped
  • 1/4 C white wine (or 1 T white wine vinegar)
  • 1 T lemon juice
  • 2 C Tomato and Savory Polenta
  • 3-5 C vegetable stock (or as much as you’d like to get it to the thickness you’d like)
  • pinch cayenne
  • salt and pepper, to taste
  • 1/2 t dried savory, crumbled
Instructions
  1. Heat a soup pot. Add olive oil. When oil is hot, add all veggies except garlic and tomatoes. Add a pinch of salt and cook over medium heat until veggies are beginning to get tender, about 10 minutes. Stir occasionally.
  2. Add garlic and cook 2-3 minutes. Add wine and cook 2-3 minutes.
  3. Add tomato, polenta, stock, and remaining seasonings. Bring to a boil, then reduce to a simmer and cook for 30-60 minutes, or until all veggies are tender and soup is to your desired thickness.
  4. (Optional: If you have squash haters, you could blend the soup.)

 

Friday

26

April 2013

1

COMMENTS

Spring Vegetable Soup

Written by , Posted in Dinner, Gluten Free, Lunch, Main Dishes, Pasta, Soups, Vegetables, Vegetarian

 

Spring Vegetable Soup
Recipe Type: Main, Dinner, Soup, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1 T olive oil
  • 1/3 daikon radish, finely chopped
  • 2 carrots, finely chopped
  • 2 parsnips, finely chopped
  • 1 lg. spring onion bulb, finely chopped
  • 1 lg. green garlic, finely chopped
  • 1/4 red cabbage, finely chopped
  • 1 pint sugar snap peas, roughly chopped
  • 1 to 1 1/2 t salt
  • Pinch cayenne
  • 1/4 t dried rosemary
  • 1/2 t dried thyme
  • 1/2 t dried oregano
  • 1/2 t dried basil
  • 1/2 t dried Italian seasoning
  • Freshly ground black pepper
  • 2 T lemon juice, divided
  • 6-8 C vegetable stock
  • 1 T butter
  • 1/2 pkg rotini rice pasta
Instructions
  1. Heat soup pot. Add oil. When hot, add veggies and salt. Cook covered over med heat stirring occasionally until veggies are tender, about 10-15 minutes.
  2. Add seasonings, lemon juice, and stock. Bring to a boil then reduce to a simmer for 30-45 minutes.
  3. Cook pasta separately, according to package instructions.
  4. Remove soup from heat. Stir in remaining lemon juice then stir in butter.
  5. To serve, place some pasta in a bowl and ladle soup overtop.

 

Wednesday

10

April 2013

0

COMMENTS

Creamy Cauliflower Soup

Written by , Posted in Appetizers, Baking, Bread, Cheese, Dinner, Lunch, Main Dishes, Sides, Soups, Vegetables, Vegetarian

Creamy Cauliflower Soup
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4
It’s like a creamy Cauliflower Soup crossed with French Onion Soup.
Ingredients
  • 1 T unsalted butter
  • 1 T olive oil
  • 2 small heads cauliflower (I had one purple and one white one, use what you have), chopped into small pieces
  • 1 spring onion, chopped
  • 6 cloves garlic, diced
  • 4 C vegetable stock
  • 1 1/2 t salt
  • 1-2 T fresh parsley, chopped
  • 1/2 C milk
  • 1-2 T lemon juice
  • 3-4 slices toasted baguette (or GF Bagel Chips)/serving
  • 1/4 C gruyère cheese, grated/serving
Instructions
  1. Heat soup pot. Add butter and oil and let it brown, covered (to prevent splattering), over medium heat for 2-3 minutes. Add cauliflower, onion, and a pinch of salt. Cook, covered, over medium heat, stirring occasionally for 5 minutes.
  2. Uncover, turn heat to medium-low and add garlic and cook 1-2 minutes, stirring often.
  3. Add lemon juice, remaining salt, parsley, and vegetable stock. Cover and bring to a boil. Uncover and reduce to a simmer and cook for 15 minutes, or until veggies are tender.
  4. Using a hand blender (or regular blender with plug from lid removed and the opening covered with a clean towel), purée soup to desired consistency. Add milk, stir, taste and adjust seasoning if needed.
  5. Dish soup into oven-proof bowls or ramekins and top with toasts. Top toasts with a sprinkle of gruyère. Broil in the toaster for 5-10 minutes (in the oven broiler, broil with the door open, paying attention the whole time, it should be a much shorter amount of time).
Notes
The toasts will soak up some of the soup as they broil. If you’d rather, you could toast the bread with the cheese and place it on top of the soup right before serving. Leftover soup makes great pasta sauce.

 

Friday

22

March 2013

0

COMMENTS

Taco Soup

Written by , Posted in Beans, Cheese, Crock Pot, Dinner, Gluten Free, Legumes, Main Dishes, Potlucks, Rice, Soups, Vegetables, Vegetarian

 

Taco Soup
Recipe Type: Soup, Main, Hearty
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1 t butter
  • pinch ginger
  • pinch allspice
  • 1-2 t coarse red Hawaiian sea salt (or regular sea salt)
  • 1/8 t pepper
  • pinch cayenne
  • 1/4 t red pepper flakes
  • 1 bay leaf
  • pinch cumin
  • 1 t chili powder
  • 1/2 t parsley
  • 1 T red wine vinegar
  • 1 T lemon juice
  • 1 T maple syrup
  • 2 C vegetable stock
  • 1-2 C dried black beans (soaked overnight, drained, and rinsed)
  • 8-10 C water
  • 1 large shallot, chopped
  • 1 large clove garlic, minced
  • 2 T tomato paste
  • 1/2 C brown rice
  • 2 C spinach, roughly chopped
  • 1/2 T cilantro
  • salsa, for topping
  • Greek yogurt (or sour cream), for topping
  • tortilla chips, for topping
  • cilantro, for topping
  • cheddar cheese, grated, for topping
Instructions
  1. Cook beans in Crock Pot with water for 6-8 hours on high.
  2. To beans and liquid add all remaining ingredients except for cilantro, spinach, and toppings. Cook for 1-2 hours on high (or until beans are tender and rice is cooked).
  3. Add spinach and 1/2 T cilantro and cook for 30 minutes more.
  4. Taste and adjust seasoning.
  5. Serve topped with cheese, chips, salsa, yogurt, and a little more cilantro.

 

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