Tag Archives: soup

Parmesan-leek ‘chowder’

Food, Recipes, ,

In which there’s a soup recipe that freezes really well!

I made this soup a couple weeks ago and froze some of it. Friday I pulled some out of the freezer; Saturday I re-heated it and ate it and it was brilliant! I love this soup! It satisfies that “I really want a creamy chowder but I don’t want flour or potatoes” issue one has when one goes off refined carbs.

Not all soups freeze well, either. Some, especially those with dairy, separate and end up being really gross after a stint in the ol’ freezer, but this one holds up wonderfully.

Parmesan-leek 'chowder' (w/goat cheese-hummus lettuce wraps)

Parmesan-leek ‘chowder’

Ingredients:

butter (2 T.)
olive oil (~2 T.)
leeks (2, halved, washed and chopped)
broth (5 c.)
cauliflower (1 head, chopped)
36% heavy cream (~1 c.)
basil (~1/2 tsp., dried)
parmesan cheese (1/4 c., grated)
salt and pepper (to taste)

Method:

1 – Sautee leeks in butter and oil until tender.
2 – Add broth and cauliflower. Add basil.
3 – Cover and simmer until veggies are soft.
4 – Remove from heat. Add cream, stir; add parmesan and stir well until it’s incorporated — making sure to do so off heat so the soup doesn’t separate.
5 – Cool until it can be handled; puree in batches in a food processor or blender until fairly smooth.
6 – Add salt and pepper to taste.

Variation: Add one clove minced garlic to the sautee phase and omit the basil.
Variation: The parmesan may be replaced with gruyere.

Other than containing some fat, this soup doesn’t really do much nutritionally. You’ll want to enjoy it with some serious protein!

Creamy Spinach Soup

Recipes,

In which I liked it enough to make it a second time, which means that the recipe goes on the intarwebs for YOUR reading pleasure!

This soup is easy to make, nutritious, and cheap.

I’ve made it twice — the first time I made it up as I went along, and it was yummy enough that tonight AmmZon requested it again! So I decided to write it down, lest it be lost like that amazing soup Chloe made that one time that was “too simple to forget” but was.

Creamy Spinach Soup

So here goes: a simple, filling spinach soup my household really likes.

Creamy Spinach Soup

In a large pot over medium flame, heat:

  • 1 T. butter
  • 1 T. extra virgin olive oil

add and saute until translucent:

  • 1/2 yellow onion, diced
  • 1-2 cloves garlic, minced.

Add:

  • 2 c. whole milk
  • 2 c. broth, vegetable or chicken
  • 1 c. water
  • scant pinch ground cloves (optional)
  • 1/4 tsp. ground tumeric (optional)

Add:

  • 1 large potato, peeled and diced
  • 1 carrot, peeled and diced
  • 1 pkg. frozen spinach

Creamy Spinach SoupBring to a simmer and cook until the potatoes and carrots are tender.

Using a slotted spoon, remove the solids into a blender. Add a little broth and pulse until smooth, then return to the soup pot and stir.

Adjust seasonings:

  • kosher salt and black pepper to taste.

Ladle into warm bowls and serve with a good, crusty bread.

Servings: 4-6
Cooking time: 20-30 minutes

Recipe Source
Author: Me!
Source: goblinbox.com

Now that you’re into recipe mode, go read this one.

Potato-Corn Chowder

Recipes, ,

This is what I made for dinner tonight. On the off chance you happen to need a chowder recipe, here one is! (I majored in literature so I can say shit like “here one is,” and you all immediately understand that I did it on purpose, for, like, effect.)

potato-corn-chowder

Medium dice:
2 stalks celery
1/2 large onion
2 small or 1 medium carrot(s)

Sautee, in a large soup pot over medium flame, in:
1 Tbsp. olive oil
2 Tbsp. butter

When veggies are tender, add:
3 c. broth*
1 c. milk

Bring to a simmer.

Dice and add to the pot:
4 medium potatoes

Add:
1/2 tsp. dried parsley

Simmer until the potatoes are tender, about 8-10 minutes.

Add:
1/2 c. fresh or frozen corn kernels

Remove 1/4 c. of the broth from the pot with a cup. Mix in:
2-3 Tbsp. flour

Whisk the broth/flour mixture until there are no lumps in it, then slowly add it to the chowder, stirring constantly, until the soup has thickened. Let the chowder cook a few more minutes, maybe five to ten, so that the flour doesn’t taste raw.

Add salt and pepper to taste, and serve. Like all soups, this chowder is great served with crusty bread and a green salad.

*For broth, you may use vegetable or chicken broth, or water. (I always use water and Knorr brand vegetable bouillon, because of all the veggie bouillon on the market it’s the only one I don’t hate.)

To make a non-vegetarian version: fry up 4 strips of bacon and put aside to cool, then sautee your mirepoix in the bacon fat (reducing or omitting the olive oil and butter) and continue with the rest of the recipe as written except add the crumbled bacon to the chowder along with the corn, or sprinkle it on before serving.

Servings: 4-6
Cooking time: 20-30 minutes

Recipe Source
Author: Michelle Mook
Source: goblinbox.com

Pea & Carrot Soup

Recipes,

I made this last night. It was good. Here’s the recipe. Sometimes I feel like I’m a freakin’ soup-makin’ goddess.

Pea & Carrot Soup

1/4 c. butter
1/4 white onion, diced
1-2 rib(s) celery, diced
2 c. carrots, peeled and roughly chopped
1 c. frozen peas
1 tsp. thyme
1/2 tsp. basil
1/2 tsp. paprika
1 clove
2-3 c. broth
1+ c. heavy cream
salt & pepper to taste Continue reading Pea & Carrot Soup →

Cream of Asparagus Soup

Recipes,
     
 
Cream of Asparagus Soup
 
1 lb   fresh asparagus spears  
1   medium onion — diced  
1 Tbs   butter  
3 cups   chicken stock  
1   medium potato — peeled and diced  
1   rib celery — chopped  
1   sprig fresh thyme or 1 tsp. dried thyme  
1 cup   2% low-fat milk  
  Salt and freshly ground white pepper to  
  taste  
 
 
1 Soak and rinse asparagus. Remove top 1 inch of each spear, discard tough lower part, reserving middle portion of stalks.
2 In a 3-quart saucepan over medium heat, saut? onion in butter for 3 to 5 minutes or until translucent.
3 Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper. Cover and bring to a boil. Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft. Remove from heat and let cool.
4 Remove asparagus tips and set aside. Place half of the soup at a time in a blender container. Cover and blend at high speed for 20 to 30 seconds or until very smooth. Pass through a fine sieve and return blended soup to saucepan. Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.
 
Servings: 4
 
Cooking Tips
This soup is wonderful served hot or cold. Half & half or milk
may be substituted for the cream if fat content is a concern, although
it won’t taste quite as good. Be sure to adjust the seasoning after you
add the cream (or half & half, or milk), especially if you plan to serve
it cold.
You may want to use evaporated skim milk to cut more fat. There is
about 25g fat in original. We used 2% Milk. This made each serving
approx. 150 Calories and about 5 grams of fat. Enjoy!
 
Recipe Type
Brunch, Soup, Vegetarian

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