Gingered Carrot Soup by idioteqnician (Montreal, Quebec, Canada)
Creamy Spinach Sage Soup by Ateehee (Cary, North Carolina, USA)
Winter
Squash and Apple Soup by annulla (Brooklyn, New York, USA)
White
Bean and Tomato Soup by annulla (Brooklyn, New York, USA)
Creamy Curried Sweet Potato Soup by annulla (Brooklyn, New York, USA)
Chilled
Peach and Nectarine Soup by annulla (Brooklyn, New York, USA)
Cool Cucumber
Soup by annulla (Brooklyn, New York, USA)
Lentil and
Tomato Soup by ladybunyip (Middle
Park, Victoria, Australia)
Mama's Minestrone by avanta7 (Little Rock, Arkansas, USA)
Senate Bean Soup
by
natasha17 (San Francisco, California, USA)
"Since I just finished a bowl of this soup, I thought I'd post a recipe that I've made many times and that everyone always loves."
3 Tbs. butter
1 medium onion, sliced
1 garlic clove
1 Tbs. minced fresh ginger
1 lb. carrots, peeled and sliced
3 cups vegetable broth
1 cup orange juice
2 Tbs. raw white rice
salt and pepper to taste
1. In large saucepan, heat butter over medium heat. Sauté onion and garlic until soft but not brown, 5 to 8 minutes. Add ginger and carrots, and sauté 5 minutes longer.
2. Stir in broth, orange juice, and rice, reduce heat to low, cover and cook for 30 minutes. Allow to cool, then purée in batches in food processor or blender. Add salt to and pepper to taste. Reheat before serving.
Serves 6. Per serving: 140 calories, 2g protein, 6g total fat (3.5g saturated fat), 20g carbohydrates, 15mg cholesterol, 340mg sodium, 3g fiber, 10g sugars.
Posted in bookcrossing.com Chit-Chat forum on 2/8/2003.
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Creamy
Spinach Sage Soup by Ateehee
(Cary,
North Carolina, USA)
"This dairy-free delight, with delicate undertones of sage, is a wonderful way to
serve up immune-enhancing, lutein-rich spinach. Low in fat and loaded with
calcium, it's a super-healthy soup in disguise."
1 tablespoon olive oil
1 medium leek, sliced (white part only)
1 teaspoon sea salt
¼ teaspoon white pepper
2 tablespoons fresh sage, finely chopped, reserving a few sprigs for garnish
2 tablespoons whole-wheat flour
4 cups vegetable stock
1 pound spinach, torn into large pieces, with stems removed
18-ounce container silken low-fat tofu, cubed
Red pepper and sage for garnish
1. In a large soup-pot, heat olive oil and sauté sliced leek with salt until
soft.
2. Add white pepper, sage, and flour, and cook 2 to 3 minutes, stirring
constantly.
3. Slowly stir in vegetable stock. Add spinach and cook until spinach is soft.
4. Puree mixture with tofu until well-blended and creamy. Return to pan and heat
through. Garnish with think slices of red pepper and additional sprigs of fresh
sage.
Serves 4 to 6.
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Winter
Squash and Apple Soup by annulla
(Brooklyn, New York, USA)
"I don't cook very often, but when I get in the mood - especially on a
snowy winter day - this soup is one of my favorites. Simple, easy and it makes
the whole place smell wonderful."
2 cups butternut or buttercup squash, peeled, seeded & chopped
2 cups sweet potato, peeled & chopped
3 medium cooking apples, peeled, cored & chopped (Spartan, Macintosh or
similar)
1 medium onion, chopped
2 cups water or just enough to cover apples and veggies
½ teaspoon sea salt
½ teaspoon Chinese 5 spice or pumpkin pie spice
¼ teaspoon cayenne pepper
Bring the vegetables, apples and water to a boil in a saucepan on high heat.
Reduce the heat and simmer 30 minutes, or until all the vegetables are tender.
Add the seasonings and use a blender to process the mixture. Heat in the
saucepan again on low heat until hot. Keeps 3 - 5 days refrigerated. Serves 6.
Notes: "Winter squash" is used to denote a hard-shelled varieties that be stored for months; it is distinct from summer squash such as zucchini. Of course, these days, both types are available year-round. Pumpkin pie spice is a mixture of cinnamon, cloves, ginger, allspice and nutmeg.
White Bean and Tomato Soup by annulla (Brooklyn, New York, USA)
"Garnish with
fresh herbs or croutons, serve with bread and a small salad for a great
winter meal."
2 medium onions, chopped
2 garlic cloves, minced
½ cup celery, chopped
½ cup leeks, chopped
Smoked ham hock or bacon (optional)
2 tablespoons olive oil
½ lb. dried Great Northern white beans, soaked overnight in cold water,
rinsed and drained
1 cup tomatoes, diced (canned is fine)
12 cups chicken stock or broth
Fresh basil or parsley (optional - as garnish)
Croutons (optional - as garnish)
Sauté the onions, garlic, celery and leeks in the olive oil; if using ham hock or bacon, add it to the pan. Add the beans, tomatoes, the juice from the tomatoes and stock. Simmer for 1 - 1 ½ hours and serve hot.
Creamy Curried Sweet Potato Soup by annulla (Brooklyn, New York, USA)
1
½ tablespoons olive oil
1 2/3 cups coarsely chopped onion
1 large clove garlic, coarsely chopped
1 tablespoon coarsely grated ginger
1 teaspoon ground cumin
½ teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon turmeric
1/8 teaspoon hot pepper flakes, optional
2 ½ pounds sweet potatoes, peeled and
sliced 1/4 inch thick
6 cups no-salt-added chicken stock
Salt and freshly ground black pepper to taste
Fresh goat cheese
1. Heat oil in a nonstick pot large enough to hold all the ingredients. Sauté
onion until it begins to brown (about 10 minutes). Add garlic and sauté,
stirring, for 30 seconds.
2. To make the curry flavoring, add ginger, cumin, coriander, cardamom, turmeric
and optional hot pepper flakes and stir well. Add sweet potatoes and stock and
bring to a boil. Reduce heat and simmer for about 20 minutes until potatoes are
soft.
3. Remove the sweet potatoes from the soup and mash; return to pot (if you don't
mind washing more stuff, you can puree the soup in a blender or food processor).
stir well, season to taste with salt and pepper. Serve hot in mugs with a spoon
of cheese on top and stir a bit to melt the cheese.
Chilled Peach and Nectarine Soup by annulla (Brooklyn, New York, USA)
"This chilled summer
soup is very refreshing as a starter, and it can also be served as a light
dessert. For best results, use the season's freshest, ripest fruits.
You can prepare the soup with just peaches, but nectarines add an extra
dimension."
1
cup thinly sliced peeled peaches
1 cup thinly sliced peeled nectarines
2 T lemon juice
1 T honey
1 cup cranberry juice cocktail (low-calorie version, if desired)
1 cup apple juice
1 cinnamon stick
1 whole nutmeg
2 whole cloves
1/4 cup sour cream
Place the peaches and nectarines in a food processor; process until smooth. Pour
into a large bowl. Stir in the lemon juice and honey; cover and refrigerate.
In
a 1-quart saucepan over medium-high heat, bring the cranberry juice, apple
juice, cinnamon, nutmeg and cloves to a boil. reduce the heat to low and simmer
for 5 minutes. Strain and discard the spices. Set aside to cool completely.
When
cool, stir the juice mixture into the puree. Cover and refrigerate at least
2 hours. Serve topped with the sour cream. Makes 4 servings.
Cool Cucumber Soup by annulla (Brooklyn, New York, USA)
"This is wonderfully refreshing on a hot summer night. Delicious, simple and you don't have to go near the stove."
4
English (seedless) cucumbers (about 12 ounces each), peeled and cut into 1-inch
chunks
2 cups plain yogurt
1 1/2 cups chicken broth
1 medium shallot, minced (about 2 tablespoons)
2 tablespoons snipped fresh dill
1/2 teaspoon salt
dash hot pepper sauce
Crème fraîche and fresh dill sprigs for garnish (optional)
In large bowl, combine all ingredients except garnish. In food processor or
blender, blend half of cucumber mixture just until cucumbers are finely chopped
but not pureed. Pour mixture into soup tureen. Repeat with remaining cucumber
mixture; add to soup in tureen. Refrigerate soup if not serving right away.
To serve, garnish each bowl of soup with a dollop of crème fraîche and a dill
sprig.
Note: If you don't have any crème fraîche, garnish the soup with plain
yogurt or sour cream.
Lentil and Tomato Soup by ladybunyip (Middle Park, Victoria, Australia)
"Dead easy. If you have a pressure cooker it's also very fast."
1 cup red lentils
bay leaf
4 cups chicken or vegetable stock
One onion, finely chopped
One medium potato, peeled and chopped in tiny cubes
One can chopped tomatoes
Butter or oil
Fresh parsley, chopped
Rinse the lentils. Add the lentils and the bay leaf to the stock and gently
simmer, covered, until they begin disintegrating (about 25 minutes).
You may need to stir the pot a couple of times, because unless the simmer is VERY
gentle the lentils can stick.
Soften the onion in butter or oil; you can do this in the microwave. When the lentils are starting to disintegrate, add the onion, potato and chopped tomatoes. Simmer for a further 40 minutes. Serve with lots of freshly chopped parsley.
Posted in bookcrossing.com Chit-Chat forum on 10/9/2003
Mama's Minestrone by avanta7 (Little Rock, Arkansas, USA)
"Add a salad of field greens with vinaigrette dressing, hot crusty baguettes or a similar bread, and a robust red, and a casually elegant dinner is served! Wine optional, of course."
1
½ cups great northern beans
2 quarts water
1 hambone with 1-½ lbs meat
2 tablespoons extra-virgin olive oil
1 medium white or yellow onion, chopped
1 medium carrot, diced
3 stalks celery, sliced
2 cloves garlic, minced
1 lb, 12 oz can Italian plum tomatoes, puréed
2 cups chicken stock
½ tsp dried oregano
½ tsp dried basil
1 medium Idaho potato, diced
1 medium zucchini, sliced
3 tablespoons small pasta
Salt & pepper to taste
Romano or Parmesan cheese, shredded
Place beans and water in large soup kettle. Bring to boil. Boil two minutes. Remove from heat; let stand one hour. Add ham with bone. Cover and simmer one hour, or until beans are tender. Remove meat and bone. Let cool. Dice ham and set aside. Discard bone.
In large skillet, sauté onions, celery and carrots in olive oil until limp. Add to beans. Add garlic, tomato purée, chicken stock, basil, oregano, and the reserved ham. Cover and simmer 15 minutes. Add potato, zucchini and pasta. Cover and simmer 10 minutes or until pasta is tender. Salt and pepper to taste. Ladle into soup bowls and garnish with shredded cheese. Serves 10.
Posted in bookcrossing.com Chit-Chat forum on 10/9/2003
Senate Bean Soup by natasha17 (San Francisco, California, USA)
"I've made this so much that I no longer measure anything (I don't for most of my soup recipes) so all measurements are approximate. I just go by what looks like enough or how much I have on hand. This goes really well with corn bread (with butter & honey, yum!) and is great on dismal days."
1 ½-2 cups navy beans (presoaked overnight)
1 medium onion diced
2 celery stalks diced
½-1 cup diced ham
or a couple of ham hocks (they will make it more salty)
about 2-3 cloves minced garlic
salt & pepper to taste
(sometimes I use a teaspoon of ham bouillon, sometimes not -- it will also add
more salt)
Usually I make this in the crock pot. Just throw everything in, cover with water & let it cook on high for about 4 hours or low for about 6 hours. The beans will get a bit mushy to make the soup thick, some people will take about a cup out, put into the blender and add back to the soup to make the consistency smoother. I never do and it's fine.
Note: If you use ham hocks you will need to remove the meat from the bones after they are cooked -- to make it easier I switched to using diced ham instead.
Posted in bookcrossing.com Chit-Chat forum on 10/9/2003
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