De Ma Cuisine

Soups Archive

Wednesday

12

October 2016

0

COMMENTS

Food and Family – Roasted Garlic Three Squash Soup

Written by , Posted in Dairy-Free, Dinner, Gluten Free, Lunch, Main Dishes, Roasting, Soups, Vegan, Vegetables, Vegetarian

souprtSomething my family does really well is food. We like to eat it, talk about it, think about it… We live to eat, we don’t eat to live. Usually as we’re finishing up one meal discussion about the next meal begins.

As is the custom in many places, many of our events take place around food. Christmas morning means brunch. Birthday dinners mean a special meal to celebrate the birthday person. Watching a movie in the evening means popcorn and snacks.

While we were in town an aunt and uncle from Mom’s side were also visiting. So we got together with some of the extended family for a meal. Many in our family have dietary restrictions. So we just said we’d do it potluck style and people could contribute with something they can eat. All the diets were accounted for. We range from gluten-free to vegan. But, one thing that all of our restrictions can tolerate is veggies. So I made soup.

The summer veggies were on their way out. The lighter, less nutrient dense summer squash being replaced with the heartier winter varieties. I used both. I roasted them, along with some onions, and a whole head of garlic. It was simple – olive oil and a hot oven for all of them. An hour later I plomped the roasted veggies into a soup pot with some water and let them simmer for a while. Simple and delicious.

Let’s talk about the roasted garlic again for a second. I used a whole head. I wouldn’t have done that had it been raw (unless I wanted to be the only one to enjoy the soup ;)). Roasting garlic mellows out the sharp, strong flavor. It’s one of my favorite things. It’s perfect if you need something to spread on toast, to mix in to hummus, and to add to soup.

I like to add a bit of acid to most recipes. I add it near the end, or just after it’s come off the heat. It adds a bit of brightness and finishes off a dish really nicely. Lemon or lime juice works well, so does white vinegar.

The soup was a success. My family loved it (unless they were just being polite). Squash soup is one of my favorite ways to usher in fall and soup season.

Happy Eating!

Roasted Garlic Three Squash Soup

Roasted Garlic Three Squash Soup

Ingredients

  • 2 large pattypan squash, halved, seeds scraped out
  • 1 large summer squash (zucchini or any other type), halved, seeds scraped out
  • 1 large spaghetti squash, halved, seeds scraped out
  • 3-4 onions, peeled and halved
  • 1 head garlic, top sliced off
  • oil
  • 10-12 C water or vegetable stock
  • 1 t mustard powder (or 1 T grainy mustard or dijon)
  • sprinkle cayenne
  • 2 C (approx.) coconut milk
  • 1 t honey
  • to taste salt
  • 2 1/2 t lemon juice

Instructions

  1. Pre-heat the oven to 350F. Drizzle the squash and onions with oil and place cut side down on a baking sheet. Drizzle the garlic with oil and wrap in tin foil. Roast summer squash for about 30 minutes (or until tender and flesh pierces easily with a fork) and onions, garlic, and spaghetti squash for about 60 minutes (or until tender and flesh pierces easily with a fork).
  2. Let garlic cool a bit before handling. Scrape squash out of skin. Add veggies through cayenne to a soup pot. Bring to a boil, then reduce to a simmer for 1 hour or so. Add coconut milk through salt. Heat for a few minutes. Blend until very smooth (using a hand blender, or in a blender with the plug in the lid removed and the hole covered with a clean towel). Add lemon juice. Taste for seasoning.
http://www.de-ma-cuisine.com/search-obergness-pt-4-squash-soup/

Friday

12

February 2016

0

COMMENTS

Chunky Vegetable Soup

Written by , Posted in Beans, Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Potatoes, Soups, Vegan, Vegetables, Vegetarian

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When in doubt, soup! I almost always want to eat soup. In hot weather and cold weather, on weeknights or at dinner parties… give me soup and I’ll be happy with my meal.

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Soup is a great way to use up whatever you’ve got hanging around in the crisper drawers of the fridge too. Sometimes there are forgotten turnips and beets in there that are given a new chance at life in soup. Way yummier than tossing them in the compost or using them for stock.

This week I had things like leeks, spinach, sweet potatoes, peas, and rutabagas on hand. But, you could add or substitute with onions, shallots, kohlrabi, carrots, turnips, radishes, brussels sprouts, broccoli, cauliflower, potatoes, or winter squash.

So many options!

I wanted to add a little more protein and even more texture to this soup, so I also added beans. I was in the mood for kidney, but black, white, or cannellini would also be fab. And when we get into spring, fava beans would be amazing! I love beans in soup.

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This soup makes for a great lunch or dinner. It’s wonderful with homemade croissants, apple-cheese toasts, or just on its own with a squeeze of lemon and a good book.

Happy Eating!

Chunky Vegetable Soup

Prep Time: 15 minutes

Cook Time: 52 minutes

Total Time: 1 hour, 7 minutes

Yield: 8

Chunky Vegetable Soup

Ingredients

  • 1 T olive oil
  • 2 C leek/onion/shallot, chopped
  • 5 C any: kohlrabi, carrot, rutabaga, turnip, winter squash, brussels sprouts, cabbage, collards, broccoli, cauliflower, sweet potatoes, potatoes, radish; peeled, if warranted, chopped
  • to taste salt
  • dash cayenne (or may use 1/2 to 1 small hot pepper, ribs and seeds removed, minced)
  • 2 cloves garlic, minced
  • 1 T rice vinegar
  • 7 C veggie stock
  • 1 t fresh thyme (or 1/4 t dried)
  • 1/2 t dried rosemary (or 1/2 T fresh)
  • 2 T fresh basil (or 2 t dried)
  • to taste pepper
  • 2 C greens (kale, spinach, chard, mustard greens, mizuna, bok choy... anything that you have on hand will work), chopped
  • 1 1/2 C beans (black, kidney, white, cannellini)
  • 1 C peas (frozen, or shelled fresh peas or fava beans)
  • lemon wedges, for serving
  • good olive oil, for serving

Instructions

  1. Heat a soup pot over medium-low. Add olive oil. Add leek-cayenne (if you're using dried herbs you may add them now too). Cook, stirring occasionally, for about 10-15 minutes, or until the veggies are getting tender. Add garlic and vinegar and cook for 1 minute more. Add the stock through pepper and bring to a boil. Reduce to a simmer and cook for about 10 minutes. Add the greens, beans, and peas and cook for 3 minutes more. Taste and adjust seasoning if desired.
  2. Ladle into bowls and serve with a squeeze of lemon and a drizzle of olive oil.
http://www.de-ma-cuisine.com/chunky-vegetable-soup/

Thursday

26

March 2015

0

COMMENTS

Chicken Noodle Soup

Written by , Posted in Dinner, Fruit, Gluten Free, Herbs, Kid-Friendly, Lunch, Main Dishes, Meat, Pasta, Poultry, Soups, Vegetables

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I know that Chicken Noodle Soup is one of those meals that’s made when someone feels under the weather. But, I want to enjoy it any day. It’s just so good.

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It starts with some chicken that’s cooked in a bit of olive oil. The skin gets all crispy and the inside tender and juicy. It takes a while, just be patient. Once the chicken is cooked, it rests for a bit, and gets cool enough to handle. And those crispy bits on the bottom of the pan, they’re on their way to make this soup simply divine.

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A little butter and oil is added to that same pan. No washing out required. The bits at the bottom will loosen as you stir the veggies and help make the broth a deep, rich brown.

Back to the veggies for a sec – there are tons of ’em. Fennel, carrots, kohlrabi, greens, cauliflower… and even more that you could add, depending on what you have on hand (check out the recipe for more). If you’re using this as an under the weather helper, it’s perfect because it’s packed with nutrients. If you’re not, well, it’s great for the same reason. 😉

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The veggies are cooked covered, for about 10 minutes. They just need to sweat it all out. No big deal.

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Once they’re ready, the chicken, which has been shredded, is added, along with the stock.

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I like to cook the pasta separately. I have a hard time making the right amount of food for just two of us, so this way I can save the leftovers for another day without worrying that the pasta will absorb all the liquid and become a soggy, mushy mess. If you’re going to eat it all in one sitting, feel free to cook the pasta in the soup (you may want to add a bit more stock).

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The pasta is divided into the bowls and topped with some soup for a hearty and delicious meal.

Happy Eating!

Chicken Noodle Soup

Prep Time: 10 minutes

Cook Time: 1 hour, 7 minutes

Total Time: 1 hour, 17 minutes

Yield: 4

Chicken Noodle Soup

Ingredients

  • 2 T olive oil
  • 3-4 chicken drumsticks (or 2-3 thighs, or 1 breast) (ending up with about 1-2 C cooked and shredded meat)
  • to taste salt
  • to taste pepper
  • 1 T butter
  • 1 t olive oil
  • 1 C fennel (any part), chopped
  • 1 C cauliflower, chopped
  • 1 C carrot, chopped
  • 1 C onion (or shallot or leek), chopped
  • 1-2 C greens (kale, collard greens, chard etc), chopped
  • 1/2 C turnip (or rutabaga), chopped
  • 1/2 C radish, chopped
  • 1/2 C kohlrabi, chopped
  • (could also add celery, broccoli, parsnip, summer squash, bell pepper, peas, green beans, beets, asparagus, or mushrooms)
  • 3 cloves garlic, diced
  • 1 T balsamic vinegar
  • 1/2 t each dried (or 1/2 T fresh) rosemary, thyme, basil, and parsley (or replace all four with tarragon, dill, and parsley)
  • pinch each cayenne, ginger, and paprika
  • 6-8 C stock (vegetable or chicken)
  • 1 C pasta (any kind)
  • 1 T butter
  • 1 T lemon juice
  • lemon slices, for serving

Instructions

  1. Heat a soup pot over medium heat. Add 2 T olive oil. When oil is hot, add chicken and sprinkle with salt and pepper. Cook for about 30-35 minutes (for drumsticks), or until internal temperature reaches 180F, turning every 5 minutes or so.
  2. Remove chicken from soup pot and let cool slightly on a paper towel lined plate. Return soup pot to the heat, add 1 T butter and 1 t olive oil. Add fennel through kohlrabi, stir to scrape browned bits off the bottom of the pan, and cook covered for about 10 minutes, stirring occasionally. Add garlic and cook for 1 minute. Add balsamic vinegar and deglaze the pan, scraping the bottom, about 1 minute.
  3. Add seasonings and stock. Bring to a boil, then reduce to a simmer for 15-20 minutes.
  4. Cook pasta in boiling salted water. Drain.
  5. Remove soup from heat, stir in 1 T butter and lemon juice. Taste and adjust seasoning if needed.
  6. Divide pasta between 4 bowls and top with soup. Serve with a lemon wedge for squeezing.
http://www.de-ma-cuisine.com/chicken-noodle-soup/

Friday

6

March 2015

2

COMMENTS

Kohlrabi Stew

Written by , Posted in Beans, Cheese, Dinner, Fruit, Gluten Free, Herbs, Legumes, Lunch, Main Dishes, One Dish Dinners, Potatoes, Soups, Vegetables, Vegetarian

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This is a humble meal. I like to think of it as peasant food. It begs for bread that’s hot from the oven, torn rather than sliced, topped with a good amount of butter. Peasant food, or comfort food. Or just good food. Doesn’t really matter what label you put on it.

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It contains simple ingredients like kohlrabi, mizuna, and garbanzo beans. You could play with the recipe if you need to, depending on what you’ve got in your fridge. Sweet potatoes in place of the carrots, cabbage in place of the mizuna, or cannellini beans in place of the garbanzo beans. You could use Greek yogurt instead of the ricotta, or leave the dairy out all together, to make it a vegan dish.

Whatever suits you.

But, for me, I’m gonna lock this one down and keep it just the way it is.

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The garbanzo beans add texture, protein, and a creamy beanie goodness.

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I have a drawer-full of lemons in the fridge. They brighten like nothing else (except maybe limes).

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For a soup, or a stew, whatever you want this to be, the flavors develop quickly, and there’s not a lot of cooking required. It’ll be in your bowl in about 43 minutes.

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If you can help it, don’t skip the ricotta or a drizzle of really good quality olive oil. They really made the dish, for me. Plus, that parsley, yep, do it!

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I really don’t know if peasants would have eaten this. But, I picture a cozy family dinner, roasted meat, stew made from things they’ve grown on their land, with their own hands. There’d be a fire in the fireplace and the biscuits would be passed around the table, to be eaten with a dollop of fresh butter and homemade jam. Maybe that’s what we will do tonight. Or, maybe we will eat it while watching something fun on Netflix, since we don’t have a fireplace or any meat that’s meant to be roasted. I do, however, have my garden boxes all planted. Maybe in a few months I will be making stew from things that I’ve grown.

Happy Eating!

Kohlrabi Stew

Prep Time: 15 minutes

Cook Time: 28 minutes

Total Time: 43 minutes

Yield: 4

Kohlrabi Stew

Ingredients

  • 2 T olive oil
  • 1 C kohlrabi, peeled and chopped
  • 2 C broccoli, chopped
  • 1 1/2 C carrots (or sweet potatoes), chopped
  • 1 C cauliflower, chopped
  • 1/2 C potato (or rutabaga), chopped
  • to taste salt
  • 1 t mustard
  • 1 T balsamic vinegar
  • 1/2 t dried (or 1 t fresh) thyme
  • pinch cayenne
  • 1 t paprika
  • 1 C garbanzo (or cannellini) beans
  • 4 C water or veggie stock
  • 1 bunch mizuna (or chard, cabbage, kale... any greens will do), long part of stems removed, chopped
  • 1-2 T lemon juice
  • 1/4 C parsley (1 T reserved for topping), chopped
  • ricotta, for topping
  • olive oil, for topping
  • lemon wedges, for topping

Instructions

  1. Heat soup pot, add oil. Add kohlrabi through salt. Cook covered (letting them sweat) over medium-low heat for 10 minutes, stirring occasionally.
  2. Add mustard through water/stock. Bring to a boil, then simmer for 15 minutes.
  3. Add mizuna, lemon juice, and 3 T parsley. Cook for 3 minutes more.
  4. Taste and adjust seasoning if needed. Serve topped with ricotta, parsley, a drizzle of olive oil, and a squeeze of lemon.
http://www.de-ma-cuisine.com/kohlrabi-stew/

Monday

23

February 2015

0

COMMENTS

Sweet and Spicy Roasted Beet and Carrot Soup

Written by , Posted in Dairy-Free, Dinner, Fruit, Gluten Free, Herbs, Lunch, Main Dishes, Roasting, Soups, Vegan, Vegetables, Vegetarian

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If you are into time travel and happen to meet up with my younger self, please don’t tell her that she will grow to love beets. She will surely not believe you and may even laugh in your face.

I am not a believer in time travel, if you were wondering. But, we just watched the Back to the Future trilogy, and being married to Tim, we discuss time travel way more than I ever thought I would. So it’s on my mind more often than I would have ever thought it would be… But then again, I never thought I’d like beets, sooooooo…

If I could time travel, I think I’d go to a point in history when Julia Child was alive, so I could meet her, preferably in Paris, at a dinner party at her house, after we’d become best friends during one of her L’école des trois gourmandes classes. Maybe we’d even enjoy beets together, since I would be taking my love of beets with me wherever I time traveled to.

Yes, beets. I love them. I am sad when they’re gone. It’s a pretty good life lesson, if I stop and think about it. There are so many things that I think I don’t like. Maybe I really and truly don’t like them. But, with the right additions, with the right complimentary flavors, after trying and failing a few times, maybe they will become not just not as bad as I’d thought, but a favorite.

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For this soup, beets are most certainly the star. They bring a sweet, earthy depth to it that’s like nothing else. Combined with (also sweet) carrots, it’s just a fabulous combination. They stained my hands red when I was peeling them (making me wonder how they’d do as an Easter egg dye) (if that would bother you, you could wear gloves), but it washed off with a good scrubbing.

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The cauliflower in this dish adds a bit of crunch and, well technically a lack of color, that looks kinda awesome with the red soup. I cooked it separately and added it at the end so that it wouldn’t turn pink. If you don’t care as much, you can add it to the soup with the beets and carrots.

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The base of the soup is basically (ha, no pun intended) olive oil, garlic, balsamic vinegar, and vegetable stock. There’s a bit of salt and pepper, and some heat from cayenne. That’s it. It’s a simple one.

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The carrots and beets take a while longer to roast than the cauliflower, so they get a head start.

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Don’t worry, the cauliflower will catch up.

Roasted cauliflower and broccoli are one of my favorite sides. Probably ever. I can’t get enough of how crispy and nutty they get in the oven.

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The beets and carrots are added to the boiling stock. They’ll all simmer away for a few minutes. Then it’s ladled into a bowl, topped with some cauliflower, lemon juice, and dill. I haven’t decided if I like it better with or without the dill. I mean, I like it both ways, so I’d say add it if you want to.

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I made a very different beet soup a few weeks ago that was not yummy. I added a few too many bitter root veggies that threw off the taste. So, my expectations for this soup were admittedly not very high. This soup pleasantly surprised me with how flavorful it was. I liked it so much that I put my spoon down and slurped the last of the broth out of the bowl.

The real test will be if Tim likes it. He doesn’t yet know that he loves beets like I do. 😉

Happy Eating!

Sweet and Spicy Roasted Beet and Carrot Soup

Sweet and Spicy Roasted Beet and Carrot Soup

Ingredients

  • 1 large beet (about 2 C), peeled and cut into 1/2" cubes
  • 3 t olive oil, divided
  • to taste salt
  • to taste pepper
  • 3 carrots (about 1 1/2 C), cut into 1/2" chunks
  • 1/4 head of cauliflower (about 2 C), cut into bite sized pieces
  • 1 T olive oil
  • 2 cloves garlic, diced
  • 2 T balsamic vinegar
  • 4 C vegetable stock
  • 2 C water
  • to taste salt
  • to taste pepper
  • good sprinkle cayenne
  • lemon slices, for serving
  • 1/2 t dill (optional), finely chopped, for topping

Instructions

  1. Pre-heat the oven to 400F.
  2. Toss beets with 1 t olive oil and a bit of salt and pepper. Place on a baking sheet and bake on the top rack for 15 minutes.
  3. Toss carrots with 1 t olive oil, some salt and pepper. Stir beets and add carrots, cook for 15 minutes more.
  4. Toss cauliflower with 1 t olive oil, place on a baking sheet. Stir beets and carrots and move to a rack in the lower portion of the oven. Place cauliflower on the upper rack. Roast for 10-15 minutes.
  5. Remove beets and carrots from the oven. Flip cauliflower, and roast 10 minutes more.
  6. Heat soup pot over medium-low. Add 1 T olive oil. Add garlic and cook for 1 minute. Add balsamic vinegar and cook for 30 seconds more. Add stock through cayenne. Bring to a boil, add beets and carrots* and reduce to a simmer. Cook for 5-10 minutes. Taste and adjust seasoning if needed.
  7. Spoon into bowls, topping the soup with cauliflower, lemon, and a tiny bit of dill.
http://www.de-ma-cuisine.com/sweet-and-spicy-roasted-beet-and-carrot-soup/