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January 1, 2009

SSS #1 - Chestnut & Porcini Soup

Slow Soupers Photo Courtesy of KristaI know your first question will be "What in the heck is SSS?". My Slow Travel Talk friends and I have been making soup each Sunday. We each have a week where we pick the soup and post the recipe, and then everyone does the same soup each Sunday (or whichever day they decide to do it). Those with blogs post the recipe and photos of the finished product. If you look over to the right-hand column of my blog, you will see all of the blogs of those who participate.

This is the first soup of the series - Chestnut & Porcini Soup. It was Amy's (Amy) pick. I fixed it for Thanksgiving dinner, and Bill and I both loved it. I couldn't find any canned or frozen chestnuts, so I went thru the process of roasting them and peeling them (ouch!).

Amy credits this recipe to Sara's Secrets, a cooking show on FoodTV, but she adjusted some of the ingredents.

Chestnut and Porcini Soup

Makes 6-7 cups, can be frozen

Ingredients:

1/3 cup dried porcinis
1 1/2 cups hot water
1 medium carrot, diced
1 celery, diced
2 large shallots or ¼ small onion, finely chopped
1 sprig each of bay leaf, thyme and parsley
2 tablespoons butter

2 cans low-sodium chicken broth (or 4 cups homemade)
1 1/4 pounds coarsely chopped peeled roasted chestnuts or 8-12 ounces bottled/canned/defrosted chestnuts. You want between a cup and 1 1/2 cups chestnuts.
Fresh-ground pepper
2 tablespoons dry sherry, or white wine, or cognac

Creme fraiche or a swirl of heavy cream, for garnish
chopped parsley for garnish

Instructions:

1. Combine porcini mushrooms and the hot water in medium bowl. Let stand until porcini mushrooms soften, about 20 minutes.

2. In a large saucepan melt butter and add carrots, celery, and shallots or onions. Saute until tender. Add herbs and chicken broth.

3. Using slotted spoon, transfer porcini mushrooms into saucepan with chicken broth. Add porcini-soaking liquid to saucepan, carefully leaving sediment behind in bowl (I like to pour it through cheesecloth) . Add chestnuts and a few grinds of pepper. Bring to boil, reduce heat cover and simmer for 20 minutes, stirring occasionally. Remove herbs before pureeing.

4. Working in batches, puree the soup in a blender or food processor until smooth, then return soup to saucepan. Or, just use an immersion blender, being careful to keep it at the bottom of the pot to avoid hot splatters. You may want to add a bit more water or stock if it’s too thick. You want a light soup, with the consistency of milk. Add Sherry, wine or cognac to taste. Bring soup to simmer, correct seasonings adding salt and pepper, to taste. Cool slightly and refrigerate. Can be prepared 2 days ahead or frozen. Re-warm over medium heat, stirring well to recombine if its separated.

5. Ladle soup into bowls, garnish with a spoonful of crème fraiche, or drizzle a bit of heavy cream in a spiral. Just a touch of parsley for color is nice.

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SSS #2 - Mexican Turkey Soup

Slow Soupers Photo Courtesy of KristaWeek 2 of Sunday Slow Souper's! It was Jerry's (JDeq) week to choose, and he picked Mexican Turkey Soup. It was definitely another keeper and a great way to use turkey leftovers.

Mexican Turkey Soup

Serves 4

Ingredients:

1-1/2 cups fresh corn niblets (frozen will work but thaw first)
1 pint cherry tomatoes
1 tsp vegetable oil
1/2 cup chopped green onions, white and light-green parts only; reserve dark-green ends to garnish
2 tsp minced garlic
1 tsp finely chopped, canned chipotle peppers
4 cups chicken stock (or if you have time, try making your own turkey stock)
3/4 cups shredded, cooked turkey
1 ripe avocado
2 limes
2 tbsp mayonnaise
2 tbsp finely chopped, fresh cilantro

Instructions:

In a large pot, dry-roast corn over high heat until lightly charred. Set aside in a small bowl. Repeat process with tomatoes.
Using same pot, saute onion, garlic and chipotle peppers in vegetable oil over medium heat. Add turkey and stock and bring almost to a boil then reduce heat to simmer.
Roughly chop tomatoes and add (with juices) to pot along with corn. Season with salt and pepper.
In a small bowl, mash avocado with a fork. Mix in juice from 1/2 of one lime and mayonnaise. Stir in chopped cilantro and season with salt and pepper.
Serve soup topped with avocado cream, finely chopped dark-green onions and a wedge of lime.
Nutritional information
Nutrients per serving: 273 calories, 17 g fat, 17 g protein, 16 g carbohydrates, 2 g fibre.

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SSS #3 - Roasted Butternut Squash Soup

Slow Soupers Photo Courtesy of Krista

Krista (KHB) picked Roasted Butternut Squash Soup for our third week, and we are so glad she did! She designed our lovely SSS logo and was initially responsible for getting us all started on the Slow Baking/Scooping/Soupers. It has turned into an amazingly popular way for all of us to spend our Sundays.

In the first series at the beginning of 2008, we baked recipes from Gina DePalma's book, Dolce Italiano - That was Slow Bakers. Following that, during the summer, we made a weekly ice cream from David Lebovitz's book, The Perfect Scoop. That led to our winter/spring series of soups.

Roasted Butternut Squash Soup

Serves at least 6

Ingredients:

2 butternut squash, about 2 pounds each (or 1 acorn squash and 1 butternut)
a little butter (or olive oil)

a couple tablespoons diced pancetta (optional)
1 onion, diced
a dash of red pepper flakes (optional)
5-6 cups of chicken (or vegetable) broth
1/2 teaspoon ground ginger
dash of freshly ground nutmeg
salt and freshly ground pepper, to taste

optional garnish: a little creme fraiche or plain yogurt

Instructions:

1. Preheat oven to 350 degrees. Cut the squash in half and scoop out seeds. In a roasting pan, place the squash with a little pat of butter or a drizzle of olive oil over each piece. Cover the pan with foil and bake for 1-1/2 to 2 hours or until completely cooked through.

2. In a heavy soup pot or Dutch oven, saute the pancetta and onion (or just the onion in some olive oil) until lightly browned. Add some red pepper flakes to taste, if you like a little heat.

3. Scoop the flesh from the roasted squash and add it to the pot. Add 5 cups of vegetable broth and the seasonings and bring to a boil. Reduce heat and simmer, uncovered for about 10 minutes.

3. Using a hand mini blender, puree the soup until it is smooth and creamy. If it is too thick, add up to a cup more of the broth. Taste and add more salt, if necessary.

4. Serve garnished with with the creme fraiche or yogurt and an extra dash of freshly ground pepper.

Note: can be successfully doubled and can be made ahead of time and reheated just before serving.

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SSS #4 - Italian Wedding Soup

Slow Soupers Photo Courtesy of KristaWe are up to week four on our soups, and I have loved them all, including this one! We had it one evening when the temperature was in the 20's, and it was a very satisfying one-dish meal. Our basil plants got completely fried the night before, so I thawed out some pesto and put a spoonful of that on top in place of the basil.

Terry (teaberry) chose this recipe - thanks, Terry!

Italian Wedding Soup

Makes 10 servings

Meatball Ingredients:

2 eggs beaten

1/2 cup grated Parmesan

1/2 cup Italian bread crumbs

3 tablespoons chopped Italian parsley

3 cloves minced garlic

1 tablespoon Worcestershire sauce

1 pound ground turkey (or ground meat of choice)

2 tablespoons olive oil

spices: 3/4 teaspoon black pepper, 1 teaspoon allspice, 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, 1 teaspoon salt

Instructions:

Mix everything together, and roll into 1″ balls. Saute in the olive oil until lightly browned on the outside. Set aside.

Soup ingredients:

1 tablespoon olive oil

1 cup chopped carrots

1 cup chopped onions

1/2 cup chopped celery

3 cloves minced garlic

3 diced strips of turkey bacon (or regular bacon)

1 tablespoon balsamic vinegar

2 tablespoons Marsala wine

2 quarts of chicken stock

1 cup orzo

1 tablespoon dried oregano

4 fresh leaves of basil, chopped

3 cups of arugula

1/2 cup shredded Parmigiano for garnish

Instructions:

Saute the onions, celery, carrots, and garlic in large soup pot for 5 - 6 minutes. Add the turkey bacon and the balsamic vinegar, and let all the flavors mix and blend.

Add the Marsala and let this cook down a little. When it is almost evaporated, add the chicken stock, orzo, meatballs, and oregano. Simmer this for about 15 minutes, til the orzo is soft.

Add the basil and arugula and cook for about 1 more minute. Serve with a sprinkling of Parmigiano for garnish.

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SSS #5 - Pumpkin Soup with Cheddar & Parmesan

Slow Soupers Photo Courtesy of KristaThis fifth week is a very special one because it is MY WEEK to pick the soup!

This recipe came from an OLD Bon Appetit (December 1994) and was included in an article entitled "Christmas Past Meets Christmas Present". This was my first time making it too, but it sounded like a good starter for Christmas dinner. And, indeed it was! We loved the combination of sweet (the pumpkin) and salty (the cheeses). I will make it again with fresh pumpkin to see how that affects the flavors.

Pumpkin Soup with Cheddar & Parmesan

Makes 8 servings

Ingredients:

8 bacon slices, chopped
3 tablespoons olive oil
2 large onions, chopped
2 medium carrots, chopped
2 celery stalks, chopped
8 cups (or more) chicken stock or canned low-salt chicken broth
2 16-ounce cans solid pack pumpkin
2 tablespoons chopped fresh thyme

1 cup half and half
1/8 teaspoon nutmeg

1 cup grated extra-sharp cheddar cheese (about 3 ounces)
1 cup freshly grated Parmesan cheese (about 3 ounces)

Instructions:

Saute bacon in heavy large Dutch oven over medium heat until brown, about 8 minutes. Pour off drippings. Add oil to same Dutch oven and heat over medium heat. Add onions, carrots and celery and saute until vegetables begin to soften, about 15 minutes. Stir in 8 cups stock, pumpkin and thyme. Increase heat and bring to boil. Reduce heat; simmer until vegetables are tender, about 20 minutes.

Puree soup in batches in blender. Return to Dutch oven. Mix in half and half and nutmeg. Stir in additional stock if soup is too thick. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)

Combine cheeses in medium bowl. Ladle soup into bowls. Top each serving with 1/4 cup cheese mixture and serve.

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SSS #6 - Hoppin' John Soup

Slow Soupers Photo Courtesy of KristaShannon got the week just before New Year's, so she picked a "lucky soup" to have on New Year's Day. I always fix black eyed peas on New Year's anyway, so this was perfect.

I tweaked the recipe a little bit by adding some rice while it was simmering. That thickened it up, so I didn't have to do the blending step and just left the black eyed peas whole.

This was one more soup to add to my recipe collection! Try it - you'll like it!

Hoppin' John Soup

Makes 6-8 servings

Ingredients:

1 onion, chopped in fairly small pieces
1 cup celery, chopped in fairly small pieces
1 T olive oil
1 tsp. minced garlic
2-3 cups diced ham (cut off the ham rind and save)
8 cups homemade chicken stock
(or use water with chicken soup base or canned chicken broth)
2 16 oz. packages frozen black-eyed peas
(or use 6 cups freshly cooked black-eyed peas)
1/2 tsp. dried thyme
1 bunch fresh collard greens, chopped (about 2 cups when measured after chopping, but next time I would use more)
pinch red pepper flakes (optional)
2 tsp. apple cider vinegar, or more to taste
Optional: ham flavor base if needed, see note at end of the recipe

Instructions:

In large frying pan, saute onion and celery in olive oil about 5 minutes, until starting to soften. Add garlic and saute 2 minutes more, then add ham and saute over very low heat 10 minutes. (Don't skip this step, which concentrates the ham flavor into the vegetables.) Transfer mixture to large soup pot, add chicken stock, black eyed peas, and ham rinds if available, and cook at very low simmer for one hour.

After soup has cooked one hour, taste for flavoring. Add more water and ham flavor base if needed. (It will depend on your ham, but I usually add a tiny bit. I added about 2 cups more water to the soup at this point.) Add chopped collard greens, stir into soup and simmer one hour more, or until black-eyed peas are quite soft. When black-eyed peas are as soft as you want them, remove pieces of ham rind, then use an immersion blender, food processor, or hand masher to partially process about half the soup. You want a mixture of broken and unbroken black-eyes peas, with some thickening of the soup from the pureeing process. Be careful not to over process. Add red pepper flakes and vinegar and simmer 10 minutes more. Serve hot.

Recipe created by Kalyn Denny (Kalyn's Kitchen blog) with inspiration from The Gourmet Cookbook.

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January 4, 2009

SSS #7 - Fish Soup

Slow Soupers Photo Courtesy of Krista

Fish Soup was on the menu for this week. It was the choice of Cindy (Baked Alaska) and is a recipe she created herself to use all of the good fish she gets in Alaska. Several of the other "Soupers" made various adjustments to the recipe, including one who left out the tomatoes and juice and used fish stock and wine in their place. Others added shrimp and scallops, and another plans to use chicken the next time. So, the recipe is very versatile, depending on what you have on hand and what your tastes are.

The fish I used was orange roughy, and I used Herbs de Provence instead of Fish Seasoning. It was SO easy to make (took 30 minutes at the most) - great for a quick meal after coming home from work. We loved it!

Cindy's Fish Soup

Makes 4 servings

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
3-4 cloves garlic, finely chopped
1 small head fennel, tops discarded, and bulb chopped
¼ cup wine (can be white or red, whatever you have open, or you can skip this altogether)
2 teaspoons fish seasoning (I use Dean & Deluca brand. If you can’t find, you could substitute Herbs de Provence)
1 15.5 oz can diced tomatoes
2 5.5 oz can spicy V-8 juice
1 pound firm white fish such as halibut, cod, or rockfish, cut into 1” cubes
Salt and pepper to taste

Instructions:

Heat the olive oil in a large saucepan. Add the onion, fennel, and garlic, and sauté until soft, about 10-15 minutes. Add the wine, and continue cooking for a couple of minutes. Add the V-8, tomatoes, and fish seasoning. Bring to a boil, reduce heat to medium, and add the chopped fish. Season with salt and pepper. Cook until the fish is cooked through and the flavors have blended, about 15 minutes. Serve with slices of crusty bread that have been toasted in the oven and rubbed with a garlic clove.

Variations: If you would like a spicier soup, you can add a chopped jalapeno to the onions when sautéing, or add some red pepper flakes. I’ve also made this with the addition of potatoes, or with chopped zucchini or yellow squash if I want more veggies in add. I also sometimes season with Sherry Rum Peppers Sauce or a dash of Worcestershire sauce.

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January 11, 2009

SSS #8 - Portuguese Caldo Dourado

Slow Soupers Photo Courtesy of Krista

Per Jean Anderson (Copyright):
This twist on Caldo Verde, Portugal’s “national dish,” substitutes sweet potatoes for two-thirds of the Irish potatoes and dispenses with the labor-intensive business of shaving fresh collards into hair-like strands; a coarse chop works nicely. Dourado is the Portuguese word for “gilded” or “golden,” and this soup not only gets gold stars for flavor but also for its hefty complement of beta carotene and vitamin C. A meal in itself, it needs nothing more to accompany than a good chewy yeast bread. Note:The two varieties of sweet potato I like best for this recipe are Jewel and Beauregard – both intensely orange, both full of flavor but neither cloyingly sweet. Tip: To save time, processor-slice the potatoes using the medium slicing disk.

I did this alternate version of the Caldo Verde recipe because I liked the idea of sweet potatoes in it. When I shopped for the ingredients, I almost bought pork chorizo, but I saw something else that I thought might "kick it up a notch" as Emeril might say. It was Cured Pork Longaniza - I have frankly never heard of it, but it kind of smelled like chili powder when I sauteed it.

The result was delicious! No lack of flavoring at all. Maybe the cured meat had something to do with it or the chicken broth in place of water. And the sweet potatoes added a rich flavor - we loved it!

Deborah picked the recipe for Week 8 - Check out her blog Old Shoes - New Trip.


Portuguese Caldo Dourado

Makes 8 servings.

Ingredients:

3 tablespoons extra-virgin olive oil
3 medium-size chorizo (9 to 10 ounces), sliced 1/4 inch thick
2 medium-size yellow onions, finely chopped
2 large garlic cloves, finely minced
2 pounds sweet potatoes, peeled, quartered lengthwise, and each quarter cut crosswise into slices 1/4 inch thick (see headnote)
1 pound Maine or Eastern (all-purpose) potatoes, peeled, halved lengthwise, and each half cut crosswise into slices 1/4 inch thick
6 cups chicken broth
2 cups water
2 teaspoons salt or to taste
1/2 teaspoon freshly ground black pepper or to taste
3/4 pound tender young collards or turnip greens, coarse stems and veins discarded, leaves washed, spun-dry, and coarsely chopped

Instructions:

Heat 2 tablespoons oil in large heavy soup pot over moderately high heat until ripples appear – 1 1/2 to 2 minutes. Reduce heat to moderately low, add chorizo, and sauté, stirring now and then, 10 to 12 minutes until lightly browned and most of the drippings have cooked out. With slotted spoon, transfer chorizo to paper toweling to drain. Also pour all drippings from pot, then spoon 4 tablespoons back in.
Add onions and garlic to drippings and sauté over moderately low heat, stirring occasionally, 10 to 12 minutes or until glassy. Add both kinds of potatoes and cook, stirring now and then, 12 to 15 minutes or until nicely glazed.
Add chicken broth, water, salt, and pepper, bring quickly to a boil, then adjust heat so liquid barely bubbles. Cover and cook until potatoes are soft – about 30 minutes, stirring once or twice. Using long-handled potato masher, mash potatoes right in pot – they should be lumpy, not smooth.
Return chorizo to pot, cover, and cook 5 minutes. Stir in collards, cover, and cook just until tender – about 5 minutes more. Stir in remaining 1 tablespoon olive oil, also taste for salt and pepper and adjust as needed.
Ladle into large heated soup plates and serve.

Copyright Jean Anderson 2008

Here are all of the ingredients that I assembled:
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Here are the two kinds of potatoes as they are being sauteed:
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And here is the finished product:
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January 18, 2009

SSS #9 - Leek & Asparagus Soup with Fried Leeks & Crushed Amaretti

Slow Soupers Photo Courtesy of Krista

This week's soup was chosen by Palma of Palmabella's Passions, so you know it has to be good! On our Slow Travel messageboard, Palma is known as the "hostess with the mostest" for putting on the annual ST GTG in Palm Desert, along with her co-host Brad.

The soup was very easy to prepare and tasted wonderful. But the toppings really made it outstanding - crushed amaretti cookies and crisp fried leeks. Next time I am going to add pancetta too, so that will add another flavor layer.

This is another keeper! But, ALL of our SSS soups have been keepers!

Leek and Asparagus Soup with Fried Leeks and Crushed Amaretti

Makes 4 servings.

This is a Roman dish, traditionally served at Easter time. The recipe is from A Cook’s Tour of Italy by Joe Famularo.

Ingredients:

3-4 leeks, thinly sliced (about 2 cups)
4 T. butter
2 c. peeled, diced potatoes
1 bunch asparagus, tender parts only, cut into 1 “ pieces
1 ½ quarts chicken broth (6 cups)
seasalt and freshly ground pepper
1 cup half & half
butter or olive oil for frying leeks for garnish
4 Amaretti cookies, crumbled, or grated

*optional: 2-3 oz. chopped, cooked pancetta. This is not part of the original recipe, but it DOES make Brad think this soup can be dinner!

Instructions:

1. Cut leeks in half and wash well, separating the leaves with your fingers while running them under cool water to remove any sand. Drain the leeks and cut them crosswise into thin slices. Reserve about ¼ c. of leeks for frying.

2. In a large saucepan, melt butter and sauté leeks lightly. Add potato cubes and sauté about 4 minutes. Add asparagus, broth and some salt and pepper. If using pancetta, add it now. Bring to a boil, reduce heat to medium, and simmer for 30-40 minutes. Put mixture through a food mill, sieve, or use a blender or emersion blender. Return to saucepan and add half & half. Simmer until mixture is warmed.

To serve, heat some oil or butter in a small saucepan, and fry leeks until crisp. Ladle the soup into warm bowls, sprinkle with crumbled amaretti in the center, and top with some crisp leeks.

* Don't skip the toppings! They are wonderful with the soup!


Here are all of the ingredients, ready to go:
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All the veggies are in the pot before they start simmering:
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And the soup right before I gobbled it down:
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January 25, 2009

SSS #10 - Sandi's Gumbo

Slow Soupers Photo Courtesy of Krista

This yummy recipe comes from Sandi at Whistletop Cafe Cooking. Being the southern belle that she is, it is bound to be yummy!

Here is what Sandi says about her Gumbo:

It's gumbo time!
For us, a pot of gumbo is a reason for a party. This is the perfect week to invite friends and family over for a pot of fresh steamy gumbo. I have posted this recipe on my blog before, so it is there to refer to. There is also a post on making a roux if you need a little help with that.

The secret to gumbo is fresh ingredients. I use chicken and andouille sausage (a cajun style sausage). The seafood we prefer is shrimp, bay scallops (the tiny ones), and oysters. But you can use what ever is available to you... grouper, clams, and crab claws are also good.

The question of okra and tomatoes always comes up. This is a Louisiana recipe that is just a roux base. If you like okra and tomatoes then it is more of a coastal recipe. You could do that instead.

Sandi's Gumbo

Makes 4 servings.

Ingredients:

Seafood Gumbo
¼ cup vegetable oil
¼ cup all purpose flour
1# chicken pieces
1# large shrimp, bay scallops, oysters
1# Andouille sausage
32 oz chicken broth
2 bell peppers, chopped
3 cloves garlic, chopped
1 tsp salt & pepper
½ tsp cayenne pepper (more or less)
chopped parsley
bunch of green onions chopped

Instructions:

In a large pot, saute onions and peppers. Add sausage and brown. Add water, spices, and chicken; simmer until the chicken is cooked through (if you use chicken on the bone you can cool it and pull it now) Use this broth as a part of your chicken broth.

Start the gumbo by making your roux. Use a heavy skillet and stir together flour and oil until it is a cocoa brown and thick, smooth consistency. You will want to start adding some broth to the skillet to thin your roux, then pour the it into the big pot. Stir like hell. Add chicken broth, stir some more until there are no clumps.

Cover and simmer. This will help to thicken the gumbo. Add cleaned shrimp and scallops, cooking on medium heat till shrimp are pink (10 minutes) Add the delicate oysters last. Remove from heat. Let stand for 10 minutes.

Serve in a large bowl on top of a scoop of rice, with a garnish of green onions.
Y'all Enjoy!

I didn't use any okra or tomatoes, nor did I use oysters. The only ones in the market were ones in jars, so I just skipped it. We had some leftover swordfish in the fridge from the night before, so I cut up a little of that and added it to the Gumbo.

My roux didn't get very dark, so I need to work on my technique for that. But the taste in the soup was very good anyway.

We really, really liked the Gumbo! Thank you, Sandi!

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February 1, 2009

SSS #11 - Split Pea & Green Pea Soup with Fresh Dill

Slow Soupers Photo Courtesy of Krista

Marcia Happy Trails to Us: My Reluctant Blog posted her week's recipe early because it fell on the weekend of our Slow Bowl GTG in Paso Robles. She picked a hearty split pea soup that is kind of unusual because it also uses fresh frozen peas.

So here is a relatively simple pea soup, which uses not one, but two, kinds of peas. The recipe originally appeared in the December 2006 issue of Bon Appetit; I have only tweaked it slightly.

Split Pea and Green Pea Soup with Fresh Dill

Makes 4-6 first-course servings

Ingredients:

3 Tablespoons extra-virgin olive oil
1 large leek (white and pale green parts only), chopped (about 1 and 1/2 cups)
1 bay leaf
1 cup green split peas, rinsed
5&1/2 cups vegetable broth, divided (can use chicken broth, too, or a ham bone for seasoning).

1 cup frozen petite green peas, thawed
4 Tablespoons chopped fresh dill, divided

Salt
Pepper
Shredded Parmesan for garnish

Instructions:

Heat oil in heavy large pot over medium high heat. Add leak and bay leaf. Saute until leek wilts, about three minutes. Add split peas and stir to coat. Add 5 cups broth; bring to boil. Reduce heat to medium-low. Cover and simmer until split peas are just tender, about 35 minutes. Remove from heat. Transfer 1 cup soup solids, bay leaf and remaining 1/2 cup broth to blender. Add petite peas and 3 Tablespoons dill. Puree until smooth. Return puree to soup. Season to taste with salt and pepper. Ladle into bowls. Sprinkle with remaining 1 Tablespoon dill and shredded Parmesan for garnish.

(If you like the idea of whole green peas in your soup, then only puree half of the petite green peas, add the other half to the soup).


The only change I made to the recipe was to add a large chopped carrot to the leeks that were sauteed. Oh, yes, I guess I also changed things a bit with the stock I used. I intended to use chicken stock but didn't have enough, so my stock was one half chicken and one half beef. It tasted fine to me!

I thought the petite peas really jazzed up the soup and made the color much more green. This is another keeper!


Here are all of my ingredients:
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And here it is, hot out of the soup pot:
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February 8, 2009

SSS #12 - Five Islands Seafood Chowder

Slow Soupers Photo Courtesy of Krista

Wow! We are up to week 12 with Sunday Slow Soupers! Time does fly, doesn't it. So many soups, so little time! This week Sheena picked the soup, and it was another winner!

Five Islands Seafood Chowder

This recipe serves 12, and leftovers do not freeze well. Unless you are feeding a crowd either cut the recipe in half, or divide and freeze a portion when you get to the ‘may be prepared ahead to this point and frozen’ bit.

Ingredients:

1 cup butter
2 cups chopped onion
4 cups chicken stock or clam juice (I used 1/2 each)
2 cups chopped celery
6 carrots – chopped
2 tsp salt (now that we watch our salt intake I greatly reduce or omit salt) - I used no salt
¼ tsp freshly ground pepper

2 lb haddock fillets cut into chunks or cod or red snapper or salmon - I usually use part salmon and part white fish.

4 cups whole milk
2/3 cup all purpose flour
2 cans baby clams
1 lb cooked small shrimp (reserve a few shrimp for garnish)
1 lb crab (I sometimes omit the crab unless it is in season (i.e. cheap) or I am making the chowder for a special occasion)

Instructions:

In a large saucepan or soup kettle melt the butter.
Add onions and cook over low heat for a few minutes until soft.
Stir in stock, celery, carrots, salt and pepper.
Bring to a boil and simmer, uncovered, for 20 minutes, or until carrots are tender.
Add fillets, cover and cook for 5 minutes.

(May be prepared ahead to this point and frozen; thaw and reheat before continuing to next step)

Stir enough of the milk into the flour to make a smooth paste.
Gradually stir paste into the soup, then stir in remaining milk and simmer until the mixture thickens slightly.
Just before serving stir in clams, shrimp and crab, leaving on stove for long enough for these additions to heat through.
Taste and adjust seasoning.

Garnish with reserved shrimp and some chopped parsley or green onion.

I used only cod for the fish, but Bill insisted on getting some crab legs so that we could add crab to the soup. It WAS his birthday yesterday when we had the soup, so he got his way! Since I only made half a recipe, there were extra crab legs for the Birthday Boy for dinner. Yum, it was all delish!

Here are all of the ingredients:

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I added the cod chunks to simmer:

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And here is the soup pot just before I dished it up:

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And the yummy soup in its final form:

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February 15, 2009

SSS #13 - Baked Potato Soup

Slow Soupers Photo Courtesy of Krista

Anne (Anneo123) got to choose the recipe for Lucky Week #13:

This is a recipe I got at a Weight Watchers meeting years ago...it is very easy to make, and can easily be adapted for different tastes.

Baked Potato Soup

Makes 4 servings

Ingredients:

Olive oil (to cover bottom of pot)
1/2 medium onion, diced
1 bell pepper, diced
3 stalks celery, diced
3 cloves garlic, minced
4-5 cups chicken broth
1 70 oz. package shredded potatoes (don't get flavored, or cubed; just plain shredded potato)
1 package country gravy mix (I use non-fat)
Salt & pepper to taste

Instructions:

Saute onion, pepper, celery and garlic in olive oil over low-medium heat until onion is translucent, about 10 minutes.

Add about 1/2 cup of broth and stir; make sure nothing is stuck to the bottom. Turn up heat until soup is bubbly. Add rest of broth, then add frozen potatoes. (Make sure they aren't all in one clump... I bash them on the counter to break them up before I open the package... picture what you would do to bust up a bag of ice before pouring it into the ice chest).

Make sure you have enough broth. You should be able to stir, and the soup should be somewhat thin at this point. Reduce heat to medium, and cook, stirring frequently, for about 20 minutes. Once the potatoes are soft, you are ready to thicken the soup.

Take 1 cup of hot water, and stir in the gravy mix. Make sure you have WHITE gravy (i.e., country gravy), not brown gravy!. Make sure you don't have any lumps, and stir into the soup. Soup should be bubbly, but not boiling before you add the gravy. Make sure you mix the gravy into the soup well. Turn down to a simmer, and cook for another 10 minutes or so. Soup should be very thick now.

Add salt and pepper to taste.The gravy mix has a lot of seasoning in it, so make sure you don't season till after that is in. I also add about 2 tsp. of dried basil. Sometimes I add more garlic powder...just up to the cook!

This is your basic soup. Makes about 10 cups. Without any other additions, it is 1 point per cup, for you WW members out there.

You can top it with shredded cheese, bacon bits and chives, or just have it plain.

Variations: Add a can of creamed corn for corn/potato chowder. Add chopped ham for ham/potato soup. Leave out the garlic if you don't like it. Add more if you do! This is a very flexible recipe...I can't wait to see what all of you do with it.

Freezes well.


I made a few adjustments to the recipe:

I doubled the chopped onion and garlic - 1 whole onion and 6 cloves of garlic.

After the Country Gravy mix was added, I tasted the soup and then added: (a) Trader Joe's Roasted Minced Garlic and (b) Trader Joe's 21 Seasoning Salute. If you haven't tried this seasoning blend, you should! It is salt-free and all natural and very tasty! I use it on lots of things!

Three toppings went on the soup - Shredded cheese, chopped green onions, and bacon bits.


Here are my ingredients:
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Getting ready to saute:
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Soup is ready to be served:
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Second time around - I added a can of corn to what was left, and it turned into an entirely different soup. I sprinkled on a white cheese this time - Sargento Bistro Blend Mozzarella & Asiago with Roasted Garlic. Yum!
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February 22, 2009

SSS #14 - French Onion Soup

Slow Soupers Photo Courtesy of Krista

Sharon L picked this week's recipe - Thanks, Sharon!

French Onion Soup

Makes 6 servings

Ingredients:

2 lbs. yellow onions, peeled, halved lengthwise, then sliced thinly crosswise
2 Tbsps. oil
2 Tbsps. butter
3 sprigs fresh thyme
1 dried bay leaf or 2 fresh bay leaves
¾ tsp. salt
¼ tsp. sugar
2 tsps. all-purpose flour
½ tsp. freshly ground black pepper
¾ C. dry white wine (or red wine)
6 C reduced-sodium beef broth (48 fl oz.)
6 diagonal slices of baguette
½ lb. shredded Gruyère (or Comte or Emmental) cheese
2 Tbsps. finely grated Parmigiano-Reggiano cheese (optional)

Instructions:

Heat butter and oil in a heavy 4- to 5-quart pot. Add onions, thyme, bay leaves, sugar and salt. Stirring frequently, cook onions over moderate heat until they are very soft and deep golden brown, about 45 minutes. Add flour and pepper, and stir for 2 minutes. Add wine and stir for 2 more minutes. Add broth and simmer uncovered, stirring occasionally, for 30 minutes.

While soup simmers, preheat oven to 350°F.

Arrange bread in 1 layer on a baking sheet and toast, turning over once, until completely dry, about 15 minutes. Remove croutons from oven and preheat broiler. Put heat-proof soup bowls in a shallow baking pan.

Discard bay leaves and thyme from soup and divide soup among bowls, then put a crouton in each. Add enough shredded Gruyère to cover crouton, then sprinkle each with Parmigiano-Reggiano (if using).

Broil until cheese is melted and bubbly, 1 to 2 minutes.

Make ahead: Soup can be made and refrigerated or frozen (of course, do not add croutons and cheese to soup if making ahead); cool soup completely, uncovered, then refrigerate for up to 3 days or freeze. Reheat soup before proceeding with recipe.

Although it takes a long time, the key to this soup is to cook the onions until they are nicely caramelized (not unlike roux).

Here are all of my ingredients:
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And the onions as they are simmering in the broth:
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And the yummy soup:
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March 1, 2009

SSS #15 - Lentil Soup - Kim's Mom's

Slow Soupers Photo Courtesy of Krista

Our illustrious Moderator Kim (What I Really Think) got to pick the soup this week, and she chose her own Mother's recipe. That is a pretty good recommendation, I would say!


Lentil Soup

Makes 4 Servings

Ingredients:

1 Cup Lentils
4 1/2 Cups Chicken broth/stock (I use the fat free stuff)
2 1/2 sprigs parsley -- snipped
1 bay leaf
12 ounces tomato -- crushed (I use canned)
2 stalks celery -- chopped
2 sticks carrot -- sliced
1 onion -- chopped
2 cloves garlic - minced
1 teaspoon thyme (dried)

Instructions:

1. cook until vegetables are tender, 1 1/2 - 2 hours

Seriously, that's how my mother gave it to me. But basically, she just throws it all into a pot, brings to a boil and then lets it simmer. I often double it and freeze it.


I added a ham hock for the simmering and probably a little more garlic (we love that stuff). It was so simple to make, just throwing everything into the pot. I also added a little shredded Parmesan cheese on top. Next time I will try sauteeing the veggies before putting the stock into the pot. In any case, it was a yummy and filling soup. Thanks Kim!

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March 8, 2009

SSS #16 - Winter Minestrone

Slow Soupers Photo Courtesy of Krista

We had a little glitch in our Sunday Slow Soupers schedule for this week - there was no one to pick a soup. So, Shannon stepped in and suggested a minestrone soup that had just appeared in Gourmet Magazine.

Winter Minestrone - Gourmet Magazine - January 2009

Makes 8 Servings

* Active Time:45 min
* Start to Finish:2 hr

Patience is the key to this soul-satisfying soup chock-full of winter greens. Its depth of flavor comes from cooking the soffritto—a mixture of pancetta, onion, celery, carrots, and the ribs from the chard—for a good 45 minutes and from browning the tomato paste. The result is so savory that there’s no need for broth; water, canned tomatoes, and a parmesan rind work beautifully. And because this soup must cook slowly, don’t worry about prepping all your vegetables before you begin—you can simply chop as you go.

Ingredients:

* 1/3 lb sliced pancetta, chopped
* 3 medium red onions, chopped
* 4 celery ribs, chopped
* 2 medium carrots, chopped
* 1/3 cup extra-virgin olive oil
* 1 bunch Swiss chard
* 6 garlic cloves, finely chopped
* 2 tablespoons tomato paste
* 1 (28-oz) can whole tomatoes in juice
* 1 qt hot water (This is a typo - should be 3 qt - See below)
* 5 cups coarsely chopped cored Savoy cabbage (6 oz)
* 5 cups coarsely chopped escarole (1/2 lb)
* 1 piece Parmigiano-Reggiano rind (about 3 by 1 1/2 inches)
* 1 (19-oz) can cannellini beans, rinsed and drained

Instructions:

Equipment:
extra-virgin olive oil for drizzling; cooked ditalini pasta tossed with oil (optional); grated Parmigiano-Reggiano

*
Cook pancetta, onions, celery, and carrots in oil in a wide 7- to 9-qt heavy pot over medium heat, stirring occasionally, while preparing chard.
*
Cut out stems from chard and chop stems, reserving leaves. Stir chard stems into pancetta mixture with garlic, 1 tsp salt, and 3/4 tsp pepper and continue cooking, stirring occasionally, until vegetables are very tender and begin to stick to bottom of pot, about 45 minutes total. (Set aside chard leaves.)
*
Push vegetables to one side of pot. Add tomato paste to cleared area and cook, stirring constantly, until it starts to caramelize, about 2 minutes. Stir paste into vegetables and cook, stirring, 2 minutes. (Paste may stick to pot, but don’t let it burn.)
*
Stir in tomatoes with their juice, breaking them up with a spoon, then add hot water (3 qt), scraping up any brown bits from bottom of pot.
*
Bring to a simmer. Stir in cabbage, escarole, and parmesan rind. Simmer, covered, until greens are tender, about 40 minutes.
*
Coarsely chop chard leaves and stir into soup along with beans. Simmer, partially covered, 10 minutes. Discard rind. Season soup with salt and pepper. If using ditalini, stir in just before serving.

Cooks’ note:
* Soup, without pasta, can be made 2 days ahead and chilled.


Several of us realized that there was a typo in the recipe - The ingredients show 1 qt of hot water, while the instructions say 3 qts. I have made a note that it should be 3 qts.

That being said, I only used 2 qts of hot water. I was planning on leaving out the optional pasta (I thought I had some cute little ones to use, and I didn't), so I thought it might be thicker if I cut down on the liquid.

Here are all of the ingredients:
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And the veggies are cooking - aren't they colorful:
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The finished soup was yummy:
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We had it with some crusty bread and a salad from our garden. Yes, that's right - Bill has all kinds of lettuce growing right now!

This recipe made a LOT! I don't have enough room in my freezer to keep all of it, so my neighbors will the lucky recipients tomorrow morning! Great recipe though. Thanks, Shannon!


March 15, 2009

SSS #17 - One-of-Each Soup

Slow Soupers Photo Courtesy of Krista

This recipe was chosen by Jan (JGK of Keep Your Feet in the Street). We were all anticipating making this soup because it was so unusual to have vegetables and fruit as ingredients in the same soup. Usually it's one or the other. But, being good Slow Soupers, we rose to the challenge, and we were very pleasantly surprised!

The soup was very delicately flavored with curry. It had the sweetness from the banana, but I could not identify the banana taste. And it was SO easy!

I added chopped green onions and a little cilantro on top. Thank you, Jan, for sharing this with us!

One-of-Each Soup

Jan wrote:
I found this originally in Gourmet of Dec. 2001 and have been making it ever since.

Makes 4 to 6 servings

active time: 15 min
total time: 30 min

Originally, this curried soup was served cold. Given the winter chill in the air, however, we tried it hot and discovered it to be even better.

Ingredients:

1 large boiling potato (1/2 lb), peeled and coarsely chopped (I use Yukon Gold)
1 medium onion, coarsely chopped
1 celery heart (inner pale stalks with leaves), coarsely chopped (1/2 cup)
1 large apple (preferably Granny Smith), peeled and coarsely chopped
1 firm-ripe banana, coarsely chopped
1 pint chicken broth
1 cup heavy cream (Jan used whole milk, I used cream)
1 tablespoon unsalted butter
1 rounded teaspoon curry powder
1 teaspoon salt
1 tablespoon chopped fresh chives (I have used chives or cilantro or a mixture)

Instructions:

Simmer vegetables and fruits in broth in a 3-quart heavy saucepan, covered, until very tender, about 12 minutes. Stir in cream, butter, curry powder, and salt and heat just until hot (do not boil).

Purée soup in a blender until smooth (use caution when blending hot liquids). Thin soup with water if desired and serve sprinkled with chives.

Cooks' note:
· Soup can be made 2 days ahead and chilled, covered.

I hope you all enjoy it.

All of the ingredients:
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Fruit and veggies starting to simmer:
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Ready to be served:
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March 22, 2009

SSS #18 - Orange Ginger Carrot Soup

Slow Soupers Photo Courtesy of Krista

Debrah picked the soup for this week, and here is her recipe:

Orange Ginger Carrot Soup

O.K. - so I know we are getting a "little tired" of soup but this is so easy and so tasty, that I think you would like to try it!!

It's been favourite for at least 20 years. I used to make this when I was doing location catering for film and tv production in Eastern Canada and it was a guaranteed winner for the segment of the cast and crew who liked healthy and tasty! It tastes so rich and creamy but has no added fat - no butter, cream, cheese, etc.! (what's a little olive oil between friends!) This would be suitable for two for a meal or four for an appetizer.

Ingredients:

One large onion - diced (I don’t cook with onions, so I would use a combination of green onions and shallots but you can use all or either)

Three cloves garlic minced or crushed

Three inch piece of ginger root - finely diced(you can use more or less depending on preference)

Eight large carrots (diced)

One Large tetra pack of chicken or vegetable broth

One and a half cups of orange juice

Instructions:

Saute onions, garlic and ginger in olive oil on low heat to soften and start to carmelize for only 10 minutes. Put in carrots and saute for 5 minutes to bring out the sugars. Add enough broth to cover the carrots and simmer till carrots are tender.

Remove from heat, place a small amount of broth and all of the carrots into blender and puree until smooth. Pour back into pot, add orange juice and rest of broth (or water) until you get the thickness consistency you desire.


A very interesting soup indeed! I think I may have made an error with the orange juice - I didn't dilute it enough, so the soup had a real orangey taste, probably too much so. I garnished it with a little fresh cilantro.

We liked it a lot, though, and it definitely is healthy! Thank you, Debrah!

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March 29, 2009

SSS #19 - Coconut Curry Chicken Noodle Soup

Slow Soupers Photo Courtesy of Krista

Marta Postcards from the Trail chose this week's soup:

My selection is from a recent NY Times recipe. It is pretty spicy (hot) so you might want to adjust the chili paste depending upon your taste. I also typically make it using 1/2 pound of medium prawns instead of the chicken. You could also use both which is more typical of soup in Malaysia. It usually had a little bit of shreadded chicken and a couple of prawns.

I also have preparation pictures of it on my blog

Coconut Curry Chicken Noodle Soup (Curry Mee)

Time: 45 minutes

Makes 4 main course servings

Ingredients:

2 tablespoons vegetable oil
1 small onion, minced
1 tablespoon minced ginger
1 tablespoon minced lemon grass or pale green cilantro roots
2 cloves garlic, minced
1 teaspoon dark red chili paste, such as sambal, more for serving
3/4 pound boneless, skinless chicken thigh or breast meat, thinly sliced and cut into bite-size pieces
3 tablespoons curry powder, preferably Malaysian, Thai or Vietnamese
1/2 teaspoon paprika
1 can (14 ounces) unsweetened coconut milk
1/2 cup half-and-half
4 cups chicken stock
1/4 teaspoon ground turmeric
2 tablespoons fish sauce
1 tablespoon sugar, more to taste
About 12 kaffir lime leaves or curry leaves, fresh or frozen (optional)
8 ounces dried thin rice noodles (bun or vermicelli), or other Asian noodles such as udon or lai fun
Salt to taste
1 cup bean sprouts
3 tablespoons chopped cilantro
2 scallions, cut into thin rings
2 shallots, thinly sliced and deep fried in vegetable oil until brown (optional)
Quartered limes for serving.

Instructions:

1. Heat oil in a medium pot over medium heat. Add onion, ginger and lemon grass and cook, stirring, until softened, about 10 minutes. Do not brown; reduce heat if necessary. Add garlic and chili paste and stir until fragrant. Raise heat, add chicken and stir-fry one minute. Add curry powder and paprika and stir to coat. Then add coconut milk, half-and-half, chicken stock, turmeric, fish sauce, sugar and lime or curry leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 7 minutes.

2. Meanwhile, cook rice noodles in boiling water according to package directions (about 4 minutes). Rinse and drain.

3. Taste broth and adjust seasonings with salt and sugar. Divide noodles into large soup bowls. Bring broth to a boil, then ladle over noodles. Top with bean sprouts, cilantro, scallions and fried shallots, if using. Pass limes and sambal at the table.

Note: To make this rich soup more substantial, boiled potatoes are sometimes added to the simmering broth and cooked until very soft.


We loved, Loved, LOVED this soup! So many flavor levels! I used the recipe amount of chili paste, and that was fine for me. Bill added a little bit more at the table, but that chili paste was even hot for him.

I used the really thin rice noodles, but next time I am going to try a thicker version to see how that is.

Here are all of the ingredients:
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And now they are all chopped:
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Ready to be eaten with all of the toppings:
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April 5, 2009

SSS #20 - Hot and Sour Soup

Slow Soupers Photo Courtesy of Krista

This week AnnieNC Churches in Venice picked the recipe:

I found this recipe on the Internet years ago and I’ve made it many times (and never the same way twice). It’s more like a Thai or Vietnamese soup than a Chinese one (it’s not thickened with cornstarch).

I’m posting the original recipe plus some variations (I like to add more vegetables than the recipe calls for). Basically once you get the broth right, you can add whatever you like.

Hot and Sour Soup

Ingredients:

Two 13-3/4 ounce cans low-salt chicken broth
Three slices of fresh ginger root

2 tablespoons tamari or dark soy sauce
1/4 cup of rice wine vinegar
1/2 teaspoon hot chili oil (more or less)
1/2 teaspoon dark sesame oil
1/2 teaspoon sugar
1/2 teaspoon white pepper

1/2 cup bamboo shoots
1/2 cup of firm tofu, diced into small squares

one egg lightly beaten

Garnish

1 or 2 scallions, including greens, diced
1/4 cup cilantro, chopped

Instructions:

Bring the chicken stock and the fresh ginger root to a slow boil for two or three minutes.

Remove the ginger slices and discard. Turn the heat down slightly.

Add the rest of the liquid ingredients, the sugar, and the white pepper. Simmer for about five minutes and then taste to make sure it’s hot and/or sour enough. Adjust as needed.

Add the bamboo shoots and the tofu. Stir gently.

Bring the soup to a slow boil again and quickly add in the lightly beaten egg while stirring. Remove the pot from the heat immediately and continue to stir to break up the egg pieces. Garnish and Serve.

VARIATIONS

I always leave the egg out.

Sometimes I use Pacific brand Mushroom broth or Vegetable broth instead.

I use low sodium Tamari (brand: San-J)

Sometimes I use Sriracha hot sauce instead of the hot chili oil.

Other things I might add:

Garlic
Fresh baby spinach leaves or other green leafy thing
Sliced mushrooms
Water chestnuts
A can of stir-fry vegetables with baby corn
Mung bean sprouts
Snow pea pods


I also left the egg out like Annie does - I made the decision to do that after I took the first picture. I added garlic and mushrooms and water chestnuts. The soup went together quickly and easily. It turned out really well, and we both liked it, especially Bill (he's more into hot foods than I am). Thank you, Annie, for a very interesting soup!

I've got my ingredients ready:
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Everything is simmering:
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Hot & Sour Soup ready to go!
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April 12, 2009

SSS #21 - Gulaschsuppe

Slow Soupers Photo Courtesy of Krista

I am a few days late in posting my report on making this soup, but better late than never, right?

The soup choice this week went to Kaydee of The Trail's Our Thing and here is what she said about the recipe:

Slow Soupers #21: Gulaschsuppe

We really enjoy spending time in the area around Munich and Salzburg, and one of the reasons is this wonderful goulash soup. It seems to be on the menu of almost ever restaurant, and I envision it simmering in a big pot on the kitchen stove, each cook with their own variation of the recipe. This is usually all we need for lunch, along with a roll or piece of bread. For dinner it makes a great first course.

This recipe is from The New German Cookbook by Jean Anderson and Hedy Wurz. I've made the soup a couple of times from different recipes, and this one seems to be the best starting place.

Makes 6-8 servings.

Ingredients:

2 pounds boneless beef chuck, cut into bite-sized cubes (a little more doesn't hurt)
3 tablespooons butter
2 medium-size yellow onions, peeled and coarsely chopped
1 large garlic clove, peeled and minced
2 tablespoons Hungarian sweet rose paprika
1 teaspoon dried thyme
4 cups cold water
2 cups rich beef broth (homemade or canned)
2 medium-size potatoes, peeled and cut into bite-sized cubes
3 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Variations: You could add small strips of green pepper and/or a can of tomatoes. To make it spicier, add some red pepper flakes. This cookbook's recipe also has an option for green beans, but I don't remember ever seeing this. (And I've had a LOT of gulaschsuppe!)

About that Hungarian sweet paprika... I got mine at a gourmet food store. I found this discussion on the internet concerning the spice.

This recipe makes 6-8 servings. It is really better made the day before and reheated. (Skim the fat off the top before re-heating.)

Instructions:

- Brown the beef in two tablespoons of the butter in a large heavy kettle over high heat. Transfer the beef to a bowl using a slotted spoon.

- Add the rest of the butter to the kettle, then the onions (and green pepper if added), and saute for about five minutes. Add the garlic near the end.

- Return the beef tot he kettle, add the paprika and thyme, and cook together over moderate heat for 1-2 minutes, stirring often.

- Add the water and broth, bring to a boil, adjust the heat to simmer, cover and cook 45 minutes.

- Add the potatoes. Re-cover and simmer 45 minutes longer, until beef and potatoes are tender. Stir in the tomato paste, salt and pepper, heat through, and adjust the seasonings if neeeded.

I've had the soup made a few times with ground beef instead of the beef cubes, but all the recipes I've seen use the cubes of beef chuck or stew beef.

And although this sounds like a hearty winter soup, it is good all year long!


We had the soup for dinner tonight, and it was hearty and tasty. I think I would add less water next time to enhance the broth's flavor. I also may use partly hot paprika next time.

As you can see, I included some baby carrots - they added a little bit of color and were really good in the soup.

We ate it immediately after cooking, so it looks a little greasy in the photo. I made Bill stop eating so we would have some for tomorrow - everyone said it was better the second day, and then I can skim off the grease.

Thanks, Kathy - it was a good choice!

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PS - Here is the second day photo - it looks a lot better, not nearly so greasy!

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April 19, 2009

SSS #22 - Cream of Artichoke Soup

Slow Soupers Photo Courtesy of Krista

Ida (Vico Girl on Slow Travel) had the pleasure of choosing the last soup of the season. This is what she said:

Here's my recipe which I have been making since 1982. The recipe is from "The Best of Bon Appetit Cookbook" the 1982 edition. I love this soup...but I will warn you it is pretty rich. Hope you all like it.

Cream of Artichoke Soup

Makes 4 to 6 servings:

Ingredients:

3 T butter
4 T Minced Shallots
1.5 T Flour
3.5 C Chicken Stock
3 1-lb cans of Artichokes (drained)
1 C Half & Half (I have tried fat-free Half & Half and it was ok)
Salt & Pepper

Instructions:

Melt butter in a skillet over medium heat, allowing it to brown just lightly. Add shallots and saute briefly till softened. Stir in flour and cook 2 to 3 minutes.

Heat stock or chicken broth in a 2 qt. saucepan. Add flour mixture, stirring constantly. Cook over medium heat until slightly thickened, about 3 to 5 minutes.

Puree artichokes in food processor or blender. Add thickened chicken stock and Half & Half. Blend thoroughly, about 30 seconds.

Season with Salt & Pepper. Serve Hot or Cold. I serve it hot.

It can be made ahead, refrigerated, and reheated to serve.


When I shopped for the canned artichokes, I nearly backed out of making the soup at all because they were $4.50 a can! Luckily, I found some on sale for $2.99 a can, so that was a little bit better. This was our very last soup (for this year, anyway), so I wanted to follow thru and finish the soup series.

We had it for dinner, along with next week's salad with blood oranges. I like soup and salad dinners! Thanks, Ida - It was delicious!

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I topped the soup with some tarragon sprigs. They tasted pretty good in the soup.
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Like all of my Slow Souper compadres, I have really, really enjoyed participating in the soup-making series. I have learned a lot from the experience, and the camaraderie has been great! Now, on to the salads next Sunday!

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