Soups of the Day
Today's soup is Asparagus and Leek. Green!
ASPARAGUS AND LEEK SOUP
1 cup finely
chopped white and pale green part of leek, washed well
In a saucepan cook the leek and the garlic in the butter over moderately low heat, stirring, until the leek is softened, add the asparagus, the broth, and 1/2 cup water, and simmer the mixture, covered, for 10 to 12 minutes, or until the asparagus is very tender. Purée two thirds of the mixture in a blender until it is very smooth, stir the purée into the mixture remaining in the pan, and whisk in the sour cream and salt and pepper to taste. Cook the soup over moderately low heat until it is heated through, but do not let it boil.
Today's soup is Hot Tamale. Picante!
HOT TAMALE SOUP
pound ground beef
Heat heavy large saucepan over medium-high heat. Add first 4 ingredients and cook until beef is brown, breaking up meat with fork, about 4 minutes. Add chili powder, cumin, cayenne and cinnamon and cook 1 minute. Add broth and tomatoes with juices. Cover and simmer 30 minutes. Meanwhile, heat tamales according to package instructions.
Stir beans and corn into soup. Simmer until corn is just heated through, about 3 minutes. Season soup to taste with salt and pepper.
tamales into each of 6 bowls. Ladle soup into bowls. Sprinkle with cheese
Today's soup is Chinese Chicken Corn Soup. Pulverized!
Chinese Chicken Corn Soup
stock (this fresh stock may be replaced with canned chicken broth):
Increase portions by increasing the number of chicken breast halves, cups of stock, cans of corn, and eggs proportionately.
Today's soup is Sweet Potato with Buttered Pecans. Confederate-y!
Sweet Potato Soup with Buttered Pecans
crème fraîche or sour cream as an accompaniment
the soup among bowls and top each serving with a dollop of the crème
Makes about 11 cups, serving 8 to 10
Today's soup is Mexican Pork Posole. South-of-the-Border-licious!
Mexican Pork Posole
lb Pork roast,cut in chunks
Place meat and pork rinds and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat. Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours. Remove excess grease and set aside. Reserve liquid.
Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped.
Mix meat, posole, rind and shanks or pigs feet. Add oregano, garlic, onion and chili pods. Let simmer for about 1/2 hour.
Posole may be served as a main dish with hard rolls, tortillas or crackers. Additional red chili sauce may be added at serving time for more spice.
NOTE:Posole can be found in the meat section if it is available in your area, if not available, hominy can be substituted in the same quantities but no rinsing or pre-cooking is needed. The posole will lose its authenticity but none of its tastiness if pork rinds, pork shanks or pigs feet are omitted. You can also add one can of tomatoes to enhance the flavor.
Today's soup is Hot and Sour Soup with Ginger. Chinese!
HOT AND SOUR SOUP WITH GINGER
cups canned low-salt chicken broth
1 1/2 tablespoons
oriental sesame oil
Combine broth and mushrooms in bowl. Let stand until mushrooms soften, about 20 minutes. Remove mushroom from broth and squeeze dry over bowl with broth; reserve broth. Discard mushroom stems; thinly slice caps. Combine vinegar and cornstarch in small bowl; stir to blend.
Heat oil in large saucepan over high heat. Add ginger; sauté 30 seconds. Pour in reserved broth, leaving behind any sediment. Bring to boil. Add tofu, noodles, soy sauce, red pepper, sugar and mushrooms. Reduce heat to medium-low, cover and simmer 5 minutes. Add cornstarch mixture; stir until slightly thickened, about 1 minute.
Someone asked me for a recipe for Tomato Florentine Soup. This is the best I could do. So.....Today's soup is Tomato and Spinach.
TOMATO AND SPINACH SOUP
28-ounce cans tomatoes
Puree canned tomatoes with juices in processor or blender until smooth. Melt butter in heavy large saucepan over medium-low heat. Add onion and sauté until very tender, about 5 minutes. Stir in tomatoes, sugar and oregano. Simmer 10 minutes. Mix in cream, spinach and basil and simmer 3 minutes longer. Season to taste with salt and pepper. Thin soup with milk if desired. Ladle soup into bowls; pass Parmesan separately.
Today's soup is Cauliflower, Swiss Chard, and Chicken. Gassy!
CAULIFLOWER, SWISS CHARD, AND CHICKEN SOUP
Can be prepared in 45 minutes or less.
In a 4-quart heavy saucepan cook onion and caraway seeds in oil over moderately low heat, stirring, until onion is softened. Add broth and water and bring to a boil. Stir in cauliflower and orzo and simmer, stirring occasionally, 7 minutes. Stir in chicken and Swiss chard and simmer until chicken is cooked through, about 3 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead, cooled, uncovered, and chilled, covered.
Makes about 8 cups, serving 4
Today's soup is Black Bean with Lime. Equatorial!
BLACK BEAN SOUP WITH LIME
large ham hock (about 3/4 pound)
Garnish: lime slices
In a 5-quart kettle simmer ham hock in 3 quarts water, covered, 1 hour. Add beans, onion, and bay leaf and simmer, uncovered, 1 hour, or until beans are just tender. Stir in tomatoes with juice, salt, and remaining cup water and simmer soup 45 minutes, or until beans are tender. Soup may be made 1 day ahead, cooled completely, and chilled, covered.
Remove ham hock and reserve for another use. Discard bay leaf and stir in lime juice to taste. Divide soup among 8 bowls and garnish with lime slices.
Today's soup is Classic Chicken and Coconut. Exotic!
Classic Chicken and Coconut Soup
cups canned low-salt chicken broth
(or more) lime juice
*Available canned at Indian, Asian and Latin American markets
Bring first 3 ingredients to boil in heavy medium saucepan. Reduce heat, add chicken and simmer until almost cooked through, turning occasionally, about 12 minutes. Transfer chicken to plate; cool. Remove chicken skin and bones. Cut meat into 1/2-inch pieces.
Strain soup through sieve into small saucepan. Add 1 tablespoon lime juice and jalapeño to soup and simmer until reduced to 2 cups, about 20 minutes. Add chicken and simmer just to heat through. Taste, adding more lime juice if desired. Ladle soup into bowls. Sprinkle with fresh cilantro.
Today's soup is Cream of Spinach. Fattening!
Cream of Spinach Soup
This soup can also be served chilled.
package frozen spinach soufflé, thawed
Place all ingredients in blender and blend until smooth. Transfer to heavy large saucepan. Bring soup to boil over medium-high heat, stirring frequently. Ladle into bowls and serve.
2 to 4 servings
Today's soup is Pure Cream of Tomato. Campbell-y!
Pure Cream of Tomato Soup
Cream of tomato soup should be gentle and soothing. This is a perfect example. Adding baking soda to the tomatoes keeps the milk from curdling.5 tablespoons butter 1/2 cup chopped onion 4 tablespoons flour 4 cups milk 1/2 bay leaf 1 1/2 teaspoons sugar 1 1/2 teaspoons salt 1/2 teaspoon baking soda 3 cups tomatoes, chopped (fresh or canned)
Melt the butter in a soup pot. Add the onion and cook over medium heat, stirring, until the onion is softened but not browned. Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes. Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened. Stir the baking soda into the tomatoes. Add the tomatoes to the milk, and bring just to a simmer. Remove from the heat and put through a strainer. Taste and correct seasonings. Reheat before serving.
7 cupsThe Fannie Farmer Cookbook
Today's soup is Chinese Hot Beef Noodles. Zesty!
Chinese Hot Beef Noodles For beef: 1 tablespoon fresh garlic, minced 1/4 cup fresh ginger, finely chopped 1/2 cup fresh scallions, finely chopped 1/2 cup cooking oil 1/2 cup sweet black bean paste* 2 tablespoons hot black bean paste* 1/2 cup soy sauce 1/2 cup dry white wine 2 teaspoons sugar 1/2 teaspoon Accent/MSG (optional -- I say go for it) 2 whole dried Szechuan red chili peppers, sliced in thirds 1 1/2 pounds cubed stew beef *Available in Asian markets and specialty supermarkets
Heat oil in large, deep pan over medium high heat. Add garlic, ginger, and scallions. Cook until soft. Do not brown. Stir in sweet black bean sauce, hot black bean paste, and soy sauce. Mix well. Add beef. Stir well while cooking Add chili peppers, wine, and sugar. The beef should begin to release some moisture, but if the mixture is too dry to simmer, add water to moisten. Add MSG, if desired.
Cover and simmer for an hour, or until very tender. The beef should be very dark and saucy.
(This portion of the dish can be served immediately or placed in the refrigerator and served again and again for a week or so.)For noodles: Somen noodles, or Chinese flat noodles (much like linguine) Sesame oil Soy sauce Fresh scallions, chopped Spinach (for garnish)
Bring 6 cups of lightly salted water to a boil in a medium saucepan. Cook noodles to desired tenderness. If spinach is being used, cook with the noodles until soft. Cook noodles, put in bowl. Put beef on top of noodles, add boiling water (from noodles) to cover noodles
In bottom of each soup bowl, drizzle 1 teaspoon sesame oil, 1 tablespoon soy sauce, a pinch of MSG (optional), and scallions.
Drain noodles. Place noodles in bowl. Add noodle broth until noodles are nearly covered. Serve beef on top of noodles, adding beef sauce to taste. The sauce should be quite salty and will flavor the plain broth. Do not stir the mixture before serving, but be sure to instruct your guests to stir before eating.
Garnish with spinach (bok choy, Napa cabbage, or sliced white turnip can also be used).
Courtesy of my mom
Today's soup is actually two soups in one: Roasted Yellow Pepper Soup and Roasted Tomato Soup with Serrano Cream. Fancy!
ROASTED YELLOW PEPPER SOUP AND ROASTED TOMATO SOUP WITH SERRANO CREAM For the pepper soup 3 tablespoons finely chopped shallot 1/2 teaspoon dried thyme, crumbled 1 tablespoon unsalted butter 6 yellow bell peppers, roasted (procedure follows) and chopped coarse (about 6 cups) 1 1/2 cups low-salt chicken broth plus additional to thin the soup 1/4 cup heavy cream fresh lemon juice to taste For the tomato soup 3 pounds plum tomatoes, quartered lengthwise 3 unpeeled large garlic cloves 3 tablespoons finely chopped shallot 1/2 teaspoon dried orégano, crumbled 1 tablespoon unsalted butter 1 1/2 cups low-salt chicken broth plus additional to thin the soup 1/4 cup heavy cream fresh lemon juice to taste For the serrano cream 3 fresh serrano chilies or jalapeños, seeded and chopped fine (wear rubber gloves) 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt 1/2 cup crème fraîche or sour cream
Make the pepper soup: In a heavy saucepan cook the shallot, the thyme, and salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the bell peppers and 1 1/2 cups of the broth, and simmer the mixture, covered, for 12 to 15 minutes, or until the peppers are very soft. In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, enough of the additional broth to reach the desired consistency, the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
Make the tomato soup: Spread the tomatoes, skin side down, in one layer in 2 foil-lined jelly-roll pans, add the garlic to 1 of the pans, and bake the tomatoes and the garlic in a preheated 350°F. oven for 45 minutes to 1 hour, or until the tomatoes are very soft and their skin is dark brown. Let the tomatoes and the garlic cool in the pans on racks. In a heavy saucepan cook the shallot, the orégano, salt and pepper to taste in the butter over moderately low heat, stirring, until the shallot is soft, add the tomatoes, the garlic (skins discarded), and 1 1/2 cups of the broth, and simmer the mixture, covered, for 15 minutes. In a blender purée the soup in batches until it is very smooth, forcing it as it is puréed through a fine sieve set over the pan, cleaned, and whisk in the cream, the additional broth if necessary (both soups should have the same consistency), the lemon juice, and salt and pepper to taste. The soup may be made 1 day in advance, kept covered and chilled, and reheated.
Make the serrano cream: In a blender blend together the chilies, the garlic paste, and the créme fraîche until the mixture is combined well. (Be careful not to overblend the mixture or the cream may curdle.) Force the mixture through a fine sieve set over a small bowl. The serrano cream may be made 1 day in advance, kept covered and chilled, and brought to room temperature before serving.
To serve the soup: For each serving ladle 1/2 cup of each soup into 2 glass measuring cups, pour the soups simultaneously into a shallow soup bowl from opposite sides of the bowl, and drizzle some of the serrano cream over each serving.
TO ROAST PEPPERS
Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. Keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)Makes about 3 cups of each soup, Serving 6.
Gourmet March 1993
Today's soup is Italian Chicken. Try it with a nice pinot grigio.
ITALIAN CHICKEN SOUP 1 tablespoon olive oil 1 green bell pepper, diced 1 small onion, chopped 3 large garlic cloves, chopped 1 tablespoon dried basil 2 teaspoons fennel seeds 1/4 teaspoon dried crushed red pepper 6 cups canned low-salt chicken broth 2 medium zucchini, diced 1 carrot, diced 1 9-ounce package fresh cheese ravioli 1 1/2 cups diced cooked chicken Grated Parmesan
Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add chicken and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.
Ladle soup into bowls. Serve, passing cheese separately4 Servings
Bon Appétit March 1995
Today's soup is French Onion. Sacrebleu!
SOUPE ÀL'OIGNON AU FROMAGE (FRENCH ONION SOUP) 6 large onions (about 5 pounds), sliced thin 1/2 stick (1/4 cup) unsalted butter 1tablespoon all-purpose flour 1 1/2 quarts beef broth twelve 1/2-inch-thick slices of French bread, toasted 3/4 pound coarsely grated Gruyère
In a large kettle cook the onions in the butter over moderate heat, stirring frequently, for 40 minutes, or until they are golden brown. Sprinkle the onions with the flour and cook the mixture, stirring, for 3 minutes. Add the broth slowly, stir the soup constantly until it comes to a boil, and simmer it, covered, for 20 minutes. Season the soup with salt and pepper. Put 2 slices of the toast in each of 6 heated soup bowls, top each toast with 1 tablespoon of the Gruyère, and pour the soup over the toasts. (To serve the onion soup gratiné, arrange the 12 toasts on the bottom of a flameproof casserole, heap each of them with 1 tablespoon of the Gruyère and boil it under a preheated broiler about 4 inches from the heat for 3 minutes, or until the cheese is melted and bubbling.)Serves 6
Today's soup is Cream of Potato. Yummy.
CREAM OF POTATO SOUP 1 cup diced hot cooked potatoes 2 cups milk 1 tablespoon chopped onion 1 chicken bouillon cube 1/2 teaspoon salt 1/8 teaspoon pepper 2 sprigs parsley 1 teaspoon butter Chopped chives
Place ingredients in electric blender in order indicated. Cover container and turn on blender. Mix about 1 minute. Pour into saucepan or double boiler and heat thoroughly over moderate heat, stirring frequently. Serve immediately in soup cups, sprinkled with chives. For a richer soup, stir in 1/2 cup light cream.
Serves 4.House & Garden February 1957 Eloise Davison
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Copyright 1997-2002 Mary Forrest.