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Baked Potato Soup

SpoiledRTC — Sun, 30 Nov 2008 02:08:26 -0800

Ingredients and Preparation

1 1/2 lbs. baking potatoes
Preheat oven to 400.
Prick washed potatoes and bake until a fork pierces to the center easily.
Remove potatoes from oven and allow to fully cool.
Remove skin and cut potatoes into 1/2" cubes.
Set aside.

1/4 lb. Butter
2 C. Yellow onion -- diced
Melt butter in a large saucepan.
Add onions and saute over low heat for 10 minutes or until onions are translucent. Be careful not to let them brown.

1/3 C. flour
Add flour to onions and butter and cook 4 - 5 minutes, mixing well with a whisk until flour is blended into the mixture.

5 C. Water
1/4 C. low sodium chicken base
1 C. Instant potato flakes
3/4 tsp. dried basil
1/2 tsp. Tabasco sauce
In mixing bowl, whisk together the water, chicken base, potato flakes, basil and Tabasco.
Stir or whisk thoroughly to eliminate lumps.
Add slowly to onion mixture, stirring constantly so no lumps form.
Increase to medium heat and continue cooking until the soup begins to gently simmer.

1 C. milk
1 C. heavy cream
Add milk and cream, stirring until the mixture is smooth and lightly thickened.
Reduce the heat and simmer lightly for 15 minutes, stirring occasionally.

Stir in the cubed baked potatoes and allow to simmer until heated through.
Remove from heat and serve.
Top each serving with grated Cheddar cheese, sliced scallions and bacon pieces.

Add salt and pepper to taste.

Rabid's Homemade Tomato and Carrot Soup

rabidmoon — Thu, 17 Jul 2008 10:47:01 -0700

One thing I have noticed about living in different countries is what is easy to find and inexpensive in one place, may not be in another.

While in the UK and USA, cream of tomato soup is pretty easy to find pre-made and inexpensive, I find it is not the case in the smallish town where I live in Finland. Prepackaged soup (not powdered) is not necessarily that cheap. Additionally, I try to steer away from things that are unnecessarily sweetened, and I like to cook.

If anyone needs metrics on this, let me know, and I can provide them.

One day I finally decided to just make my own "cream of tomato" soup, but as I began assembling ingredients, I realised I had some carrot and onion on hand, so I started throwing things together, and this is what I ended up with. Feel free to play with the quantities, or ingredients..I think it could be adapted to a lot of tastes. I used organic where I could, but that is up to you. Also I apologise as this recipe is sort of one of those "bit of this, bit of that", but its seriously right off the top of my head and I always make it "to taste".

My boyfriend, who is neither a big veg person, or big soup person adores this soup. Though we both love meat, this soup never makes you feel like its less than a "proper" meal. Its loaded with flavour, filling, fast, and inexpensive. Enjoy!

Rabid's Cream of Tomato and Carrot Soup

Main Ingredients:
Handheld-style blender (alternative method is discussed below if you do not have one)
4-5 medium sized carrots, peeled and sliced finely
1 medium onion, chopped (fresh or frozen, both work fine)
16-20oz tomato passata...you will tweak this to taste. Feel free to use flavoured ones..I use one with basil in it.
4oz tomato paste
Approx 1 Tbsp. garlic, chopped or crushed.
1-2 Tbsp. butter, ghee, or equivalent cooking oil
1 Tbsp. olive oil (not for cooking)

"Tweak" ingredients - use these to taste. I included photos as a general guide.

1 1/2 cups chicken or vegetable broth
About 1/2 cup heavy cream (single cream if in the UK!)
About 1-2 cups milk (you may need more to taste.
Salt
Pepper
1 Teaspoon or so of dried basil.
Pinch of chili powder or pepper sauce. (if desired.)

Method:

I start by using a heavy, enamelled pan on medium-high heat and melt the butter and/or cooking oil in the pan. (Le Creuset is great, or similar). When its melted, toss in the onion and carrot, and season with a bit of salt and pepper.

Do not overstir..its important to let it begin to brown in the pan because the caramelisation/deglazing process is what gives it such sweetness and rich flavour. If it sticks too much, just gently work the brown bits loose with a touch of water (see photo). I usually use about 10 minutes for this step, stirring and deglazing two times.

When the veg are properly softened, then add a cup of the broth, along with about 16oz of the passata, and the tomato paste, and puree the mixture with the hand blender until smooth.

Let the pan cool down to medium-low, and add basil, olive oil, and the chili powder if desired.

Then, add milk, slowly, until the mixture is a thick, curry-like consistency, before adding the cream. I try to get the milk/cream balance right, then thin it out as desired with the leftover broth (I usually end up using just over a cup). You may also find you need to add a bit more passata, I usually do!

Aaand..blend away. Please forgive smarmy comment about hand blender, as this photo was sent to my parents originally.

Finally, once happy with the texture, then season to taste with salt, pepper, basil, more chili, whatever you prefer!

Its just down to the balance you are looking for, but usually I am going for the "Campbell's soup" colour, but with a much thicker texture.

It is..so flavourful, I will never eat normal canned tomato soup again! For fun, try topping with popcorn, a sprinkle of parmagiana cheese or extra basil to the top if desired.

If you do not have a handheld blender I recommend these options:

1)Use a food processor to puree the veg before adding any liquid, and just return it to the pan to resume cooking.
2)Try a potato masher and mash the veg once properly soft.

Mussel and Chorizo Soup

partysugar — Thu, 28 Feb 2008 11:45:45 -0800

Mussel and Chorizo Soup
From Food & Wine magazine

1/2 cup dry white wine
1 tbsp. finely minced shallots
3 pounds mussels, scrubbed and debearded
2 tbsp. extra-virgin olive oil
5 ounces dry chorizo, finely diced (about 3/4 cup)
2 medium carrots, finely diced
2 medium leeks, white and tender greens parts only, finely diced
1 small onion, finely diced
2 garlic cloves, minced
1 large plum tomato, finely diced
1/4 tsp. saffron threads, crumbled
3 cups low-sodium fish stock, clam juice, or chicken broth
1/2 cup heavy cream
Salt and freshly ground white pepper
1 tsp. chopped thyme

In a large, heavy pot, bring the wine with the shallots to a boil. Add the mussels, cover and cook over high heat until they open, about 5 minutes.
Strain the cooking liquid into a large bowl and reserve. Remove the mussels from their shells, reserving some unshelled for garnish, if desired.
In the large pot, heat the olive oil. Add the chorizo, carrots, leeks, and onion; cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Spoon off all but 3 tablespoons of the fat.

Add the garlic, diced tomato and saffron and cook over moderate heat until fragrant, about 4 minutes.
Add the fish stock and reserved mussel cooking liquid and bring to a boil. Simmer the soup over low heat for 30 minutes.
Add the cream to the soup and simmer over moderately high heat for 3 minutes. Season with salt and pepper.
Add the mussels and the thyme and simmer just until the mussels are heated through, about 1 minute.

Ladle the soup into bowls, garnish with the mussel shells and serve hot.

Serves 8.

Make ahead: the shelled and unshelled mussels and the chorizo soup can be refrigerated separately overnight.

Spinach and Leek White Bean Soup

missdiorluxe — Sat, 23 Feb 2008 11:57:23 -0800

Original recipe yield: 8 (1 cup) servings

INGREDIENTS
2 teaspoons olive oil
4 leeks, bulb only, chopped
2 cloves garlic, chopped
2 (16 ounce) cans fat-free chicken broth
2 (16 ounce) cans cannellini beans, rinsed and drained
2 bay leaves
2 teaspoons ground cumin
1/2 cup whole wheat couscous
2 cups packed fresh spinach
salt and pepper to taste

DIRECTIONS
Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.

French Onion Soup

partysugar — Thu, 21 Feb 2008 11:45:50 -0800

French Onion Soup
Modified from Bon Appétit magazine and Martha Stewart

1/4 cup (1/2 stick) butter
6 onions (about 3 pounds), sliced
6 garlic cloves, sliced
1 bay leaf
3 springs fresh thyme
1 tsp. sugar
1 tbsp. all-purpose flour
1/2 cup dry sherry
6 cups canned beef broth
1 teaspoon Dijon mustard
6-8 sourdough bread slices, toasted
8 ounces pecorino romano cheese, grated on the large holes of a box grater (about 3 cups)

Melt butter in a large Dutch oven or heavy pot on medium-low heat. Add onions, garlic, bay leaf, and thyme. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, 1 hour to an hour and a half.

Sprinkle flour over onions, and stir to coat.
Add wine and simmer until reduced to glaze, about 3 minutes. Stir in beef broth and mustard. Simmer 20 minutes. Season to taste with salt and pepper.

Preheat broiler. Ladle soup into broilerproof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.

Serves 6-8.

Chicken Posole

partysugar — Mon, 18 Feb 2008 08:15:49 -0800

Chicken Posole
From Everyday Food magazine

1 tablespoon olive oil
2 medium onions, chopped
8 cloves garlic, minced
1/3 cup tomato paste
3 tablespoons chili powder
1 teaspoon dried oregano
4 cans (14.5 ounces each) reduced-sodium chicken broth
4 cans (15 ounces each) white hominy, drained
6 3/4 cups shredded cooked leftover chicken
Coarse salt and ground pepper
Assorted garnishes, such as diced avocado, thinly sliced radishes, and crumbled tortilla chips (optional)

Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes.
Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through.
To serve, divide among bowls, and garnish as desired.

Serves 8.

Cheddar Beer Soup

partysugar — Thu, 14 Feb 2008 11:45:15 -0800

Cheddar Beer Soup
From Everyday with Rachael Ray magazine

5 tbsp. butter
2 carrots, finely chopped
2 leeks, white and light green parts only, finely chopped
Salt and pepper
1/3 cup flour
3 cups milk
One 12-ounce bottle amber beer, such as Dos Equis*
1 1/2 tablespoons Dijon mustard
10 ounces sharp cheddar cheese, grated (about 3 1/2 cups)
Croutons, for garnish

In a large saucepan, melt the butter over medium heat.
Add the carrots and leeks, season with salt and pepper and cook, stirring, until soft, 10 minutes.

Add the flour and cook, stirring often, for 2 minutes.

Slowly pour in the milk, whisking constantly.

Increase the heat to medium-high, add the beer and mustard and bring the soup to a boil, whisking constantly. Reduce the heat to low and simmer, whisking, until creamy and thickened, about 10 minutes.

Remove the pan from the heat. Whisk in the cheese 1 handful at a time until combined.

Season to taste with salt and pepper. Top with the croutons.

Serves 4.

*I couldn't find Dos Equis so I used Pacifico.

Croutons
From Inger Bareilles

7 slices thick white bread, crusts removed
2 tbsp. melted butter
2 tbsp. extra virgin olive oil
1 tbsp. garlic, minced
1 tbsp. fresh thyme, minced
salt and pepper

Preheat the oven to 375°F.
Slice the bread into small cubes, about half-an-inch by half-an-inch.
In a large bowl toss the bread cubes with the butter, oil, garlic, thyme, salt and pepper. Toss well to coat all of the bread pieces.
Spread out on a baking sheet covered with foil.
Bake in the oven, checking often for 20-25 minutes.
Remove and let cool 5 minutes. Serve in a bowl alongside the cheddar cheese soup.

Spicy Garbanzo Tomato Soup

partysugar — Thu, 07 Feb 2008 11:45:51 -0800

Spicy Garbanzo Tomato Soup
From Martha Stewart

3 gloves garlic, minced
3 dried hot red chiles, chopped or 1/2 tsp. red pepper flakes
1 tsp. ground coriander
3/4 tsp. course salt
1/8 tsp. caraway seeds
2 tbsp. extra virgin olive oil
1 can (15 ounces) garbanzo beans, drained and rinsed
1 1/2 cups crushed tomatoes, with juice
1/2 cup drained jarred roasted red peppers, rinsed
3 1/2 cups homemade or low-sodium, store-bought chicken stock
Sour cream, for serving
parsley springs, optional for garnish

Using mortar and pestle or the back of a spoon, crush garlic, chiles, coriander, salt, and caraway to form a paste.

Heat oil in a saucepan over medium-high heat. Add garlic mixture, and cook until just softened, about 3 minutes.

Stir in beans, tomatoes, roasted red peppers, and stock. Simmer, stirring often, for 15 minutes. Let cool slightly.

Working in batches, puree soup in a blender. Rewarm if necessary.

Divide among bowls, and top each with a dollop of sour cream and a spring of parsley, if desired.

Serves 4.

Broccoli Cheese Soup

partysugar — Thu, 24 Jan 2008 11:45:25 -0800

Broccoli Cheese Soup
Modified from William Broderick at the Port Charlotte Hotel in Scotland

For Soup:
1/4 cup butter
1 onion, finely chopped
1 head broccoli, thick stems removed, chopped
6 tbsp. flour
3 3/4 cups chicken or vegetable stock
1 1/2 cups milk
3/4 cup Stilton or other blue cheese, crumbled
Salt and pepper
4 to 5 tbsp. heavy cream
For Croutons:
2 slices of white bread per person, crusts removed, cut into 1/2 inch cubes
olive oil to coat
salt and pepper
1 heaping tbsp. per person finely grated extra sharp cheddar cheese

Melt the butter in a large soup pot over medium heat.

Add the vegetables, and fry gently for 5 minutes until soft but not browned.

Stir in the flour and cook for 1 minute. Remove from heat.

Stir in the stock and return to heat. Bring to a boil, stirring continuously until the soup thickens. Allow to simmer on low heat for 30 minutes.

Meanwhile make the cheddar croutons: preheat the oven to 350°F. Place the bread cubes on a cookie sheet covered with foil. Toss with olive oil, salt, and pepper to coat. Sprinkle with cheddar cheese.

Bake in the oven until crisp and brown 12-15 minutes. Set aside to cool.
Cool soup slightly and blend with an immersion blender or regular blender.

Return soup to pan, add the milk, and heat gently. Stir in the Stilton, salt and pepper, and heavy cream until melted. Reheat slowly allowing the cheese to melt, over low heat for 10-15 minutes. Do not allow soup to boil at this point, it will curdle.

To serve, garnish with croutons.

Serves 4-6.

Lentil Soup

partysugar — Thu, 17 Jan 2008 11:45:49 -0800

Lentil Soup
From Food & Wine magazine

1 tbsp. unsalted butter, plus 1 tablespoon melted butter
1 tbsp. extra-virgin olive oil
5 ounces Serrano ham or lean bacon*, cut into 1/2-inch dice
1 large onion, finely chopped
1 medium leek, white and tender green parts only, finely chopped
1 large carrot, finely chopped
2 quarts plus 1/2 cup chicken stock or low-sodium broth
2 cups brown lentils (3/4 pound), rinsed and picked over
2 cups firm-textured white bread, cut into 1/2-inch dice
1/2 cup heavy cream
Salt and freshly ground pepper

Preheat the oven to 350°F. In a large saucepan, melt the 1 tbsp. of butter in the olive oil.

Add the Serrano ham, onion, leek, and carrot and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.

Add the stock and lentils and bring to a boil over moderately high heat. Simmer the soup over low heat, stirring occasionally, until the lentils are tender, about 45 minutes.

Meanwhile, on a baking sheet, toss the diced bread with the melted butter and bake for 8 minutes, or until browned.

Puree the soup in a blender in batches**; transfer the puree to a clean saucepan. Add the cream, bring to a simmer and season with salt and pepper.

Serve the soup in bowls, garnished with the croutons.

Serves 8.

Make ahead: The soup can be refrigerated for up to 3 days. The croutons can be kept in an airtight container overnight.

*Sadly I could not find Serrano ham anywhere so I used bacon.
**I opted not to puree the soup.

Creamy Tomato Soup with Buttery Croutons

partysugar — Tue, 15 Jan 2008 08:30:26 -0800

Creamy Tomato Soup with Buttery Croutons
From Food and Wine magazine

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium onion, very thinly sliced
3 garlic cloves, smashed
5 cups canned whole tomatoes in their juice (from three 14-ounce cans)
1 cup water
2/3 cup heavy cream
1 tablespoon sugar
1/4 teaspoon crushed red pepper
1/4 teaspoon celery seed
1/4 teaspoon dried oregano
Salt and freshly ground pepper
Four 3/4-inch-thick slices of white country bread, crusts trimmed, bread cut into 3/4-inch dice

In a large saucepan, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil. Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed and oregano and season with salt and pepper.
Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes.
Meanwhile, in a small skillet, cook the remaining 1 tablespoon of butter over moderately high heat until it begins to brown, about 1 minute. Scrape the browned butter into a medium bowl. Add the olive oil to the skillet. Add the diced bread and cook over moderately high heat, stirring occasionally, until it is slightly browned, about 6 minutes. Transfer the bread to the browned butter and toss well.
Working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to a clean pot and rewarm the soup if necessary. Season the soup with salt and pepper. Ladle the soup into bowls and serve with the croutons.

Serves 6.

Shrimp Bisque

partysugar — Tue, 08 Jan 2008 08:30:40 -0800

Shrimp Bisque
From Tyler Florence

1 1/2 pounds shrimp, shelled and deveined, shells reserved
Extra-virgin olive oil
1 stick (8 tablespoons) unsalted butter
2 1eeks, trimmed, halved lengthwise, and rinsed well
3 stalks celery, cut into big chunks
2 carrots, cut into big chunks
3 sprigs fresh thyme
1 bay leaf
2 strips orange zest
2 tablespoons tomato paste
1/4 cup brandy
3 tablespoons all-purpose flour
4 cups heavy cream
Kosher salt and freshly ground black pepper
Finely grated orange zest, for garnish
Finely chopped fresh chives, for garnish

Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it.
Then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.
Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long kitchen match and let burn until the flame subsides.
Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes.
Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon.
Add the cream and bring to a boil. Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes.
Strain into a clean pot and season with salt and pepper.
Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through.
Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.

Serves 4-6.

Clam Chowder

partysugar — Thu, 03 Jan 2008 11:45:55 -0800

Clam Chowder
From Parade magazine

6 pounds cherrystone clams
3 medium-sized onions, each coarsely chopped but kept separate
1 rib of celery (with leaves), cut into 2-inch pieces
1 carrot, peeled and halved
2 bay leaves
3 sprigs fresh thyme plus
1 tablespoon chopped fresh thyme
2 cups water
1/2 cup clam juice
1/2 pound slab bacon, cut into 1/4-inch dice
2 tablespoons unsalted butter
8 small white new potatoes, cut into 1/4-inch dice
2 cups heavy cream
Freshly ground black pepper, to taste
2 tablespoons chopped flat-leaf parsley
Bread bowl (optional), for serving, see video below

Wash the clams well in cold water and put into a heavy soup pot. Add 1 chopped onion, the celery, carrot, 1 bay leaf, and the thyme sprigs.

Add water and clam juice. Cover the pot and bring to a boil over high heat. Cook until the clams open, shaking the pot occasionally. Remove clams from their shells, pouring any remaining broth back into the pot.

Cover the clams and set aside. Strain the broth through a fine sieve and set aside.
Add the bacon to the pot and cook over low heat until the fat is rendered and the bacon is slightly crisp, about 10 minutes.

Add the remaining chopped onions, the remaining bay leaf, chopped thyme, and butter. Cook for 15 minutes, stirring, to wilt the onions.

Add the potatoes and the strained broth. Simmer, partially covered, over medium heat for 12 to 15 minutes or until the potatoes are cooked through. Skim any foam that rises to the surface.

Meanwhile, coarsely chop the reserved clams. Add them to the pot along with the cream; simmer over medium heat for 5 to 7 minutes or until the clams are just cooked through. Do not overcook or clams will be chewy.

Season generously with pepper and stir in the parsley. Serve in bread bowl, if desired.

Serves 6-8.

Minestrone Soup

partysugar — Thu, 27 Dec 2007 09:00:39 -0800

Minestrone Soup
From Martha Stewart

For the beans:
3/4 cup dried cannellini beans
1/2 large onion
1 bay leaf
For the soffritto:
1/3 cup extra virgin olive oil
1 large celery stalk, very finely chopped
1 medium carrot, very finely chopped
1 large onion, very finely chopped
For the soup:
1 medium leek, white and pale green parts only, quartered lengthwise, cut into 1/4 inch slices, rinsed well
3 garlic cloves, minced
2 large celery stalks, cut into 1/4 inch slices
2 medium carrots, cut on the diagonal, into 1/4 inch slices
6 ounces small red potatoes (about 7), ct into 1/2 inch pieces
1 medium zucchini, quartered lengthwise, cut into 1/4 inch slices
4 ounces green beans, timmed, cut on the diagonal into 1 inch pieces (about 1 cup)
1 can (14 1/2 ounces) whole peeled plum tomatoes with juice, crushed
1 bunch (5 ounces) Tuscan kale, stemmed, leaves cut crosswise into 1/2 inch strips
1/4 head savoy cabbage, cored and very thinly sliced (about 2 cups)
4 cups vegetable stock
1 rind Parmesan cheese
1 bay leaf
1/8 teaspoon crushed red pepper flakes
salt and freshly ground pepper

Make the beans: cover the beans with cold water by 2 inches in a bowl. Refrigerate 8-12 hours. Drain. Bring 8 cups of water to a boil in a large saucepan. Add beans, onion, and bay leaf. Reduce heat; simmer until beans are just tender, about 1 hour. Drain, reserving beans and 4 cups liquid. Discard solids from beans, and cover beans.
Make soffritto: heat oil in a large stockpot over medium-low heat. Add celery, carrots, and onion. Cook, stirring often, until deep golden brown, 20 to 25 minutes.

Make the soup: add leek and garlic. Cook, stirring often, until soft, about 4 minutes.
Raise heat to medium-high; add celery, carrots, potatoes, zucchini, and green beans. Cook, stirring often, until golden about 5 minutes.

Stir in reserved bean liquid, the tomatoes, and juice, kale, cabbage, stock, cheese rind, bay leaf, and red pepper flakes. Season with salt and pepper. Bring to a boil. Reduce heat. Cover and simmer 1 hour.
Add beans. Cover and cook until tender, 1 to 1 1/2 hours.
Serve.

Serves 8.

Make ahead: soup can be refrigerated in an airtight container for up to 3 days; thin with water if needed before reheating.

Golden Beet Soup

partysugar — Thu, 20 Dec 2007 09:00:09 -0800

Golden Beet Soup
From Bon Appetit magazine

6 tablespoons (3/4 stick) butter
9 2 1/2-inch-diameter golden beets, peeled, cut into 1/2-inch cubes (8 to 9 cups), green tops reserved*
4 1/2 cups chopped onions
4 teaspoons minced peeled fresh ginger
1 tablespoon finely grated lemon peel
6 cups (or more) low-salt chicken broth
2 to 3 tablespoons fresh lemon juice

Melt butter in large pot over medium heat. Add beets, onions, ginger, and lemon peel.
Cover; cook 15 minutes, stirring occasionally. Add 6 cups broth and bring to boil. Cover; reduce heat and simmer until beets are very tender, 1 hour.

Remove from heat; let stand 20 minutes.
Puree soup in blender in batches until smooth. Return puree to pot. Add 2 tablespoons lemon juice to soup and thin with more broth, if desired. Season with salt, pepper, and more lemon juice.

Slice enough beet greens to measure 3/4 cup. Microwave greens 1 minute to wilt; place in blender. Add 3/4 cup soup; puree greens until smooth.
Ladle soup into bowls. Drizzle some of greens puree over soup and serve.

Serves 8.

*When reading the recipe my girlfriend did not see this note and threw the beet greens in the garbage. Hence there is no pretty green garnish on our version.

Do ahead: Make soup through step 5 up to 1 day ahead. Cover soup and puree separately; chill. Rewarm both separately before using.

Roasted Onion Soup

partysugar — Thu, 13 Dec 2007 10:00:45 -0800

Roasted Onion Soup
From Cooking Light magazine

1 1/4 lbs. Oso or other sweet onions, peeled and quartered
Cooking spray
1 whole garlic head, unpeeled
1 tbsp. olive oil
1/8 tsp. saffron threads (optional)
2 (14.5-oz.) cans fat-free, less-sodium chicken broth
1 bay leaf
1/4 cup dry sherry or Madeira wine, divided
1/4 tsp. freshly ground black pepper
1/8 teaspoon salt
1 tsp. fresh lemon juice
1/2 cup (2 oz.) shredded Swiss cheese
Chopped fresh parsley (optional)

Preheat oven to 375°F.
Place the onion quarters on a baking sheet coated with cooking spray; lightly coat onion quarters with cooking spray.
Remove white papery skin from garlic head (do not peel or separate cloves). Place garlic on a piece of aluminum foil. Drizzle with oil; wrap in foil. Place wrapped garlic on baking sheet with onion quarters.
Bake for 1 hour or until onion quarters are soft and lightly browned, turning after 30 minutes. Cool.

Place onion in a large saucepan. Unwrap garlic; separate cloves and squeeze to extract pulp into pan. Discard garlic skins. Add saffron (if desired), broth, and bay leaf to pan (I threw in a couple springs of thyme as well). Bring to a simmer over medium heat.
Stir in 3 tbsp. sherry, pepper, and salt. Reduce heat; simmer 15 minutes. Discard bay leaf.

Place half of the onion mixture in a blender or food processor; process until smooth.

Pour pureed mixture into a large bowl; repeat procedure with remaining onion mixture.
Return onion mixture to pan; cook over low heat until thoroughly heated. Stir in 1 tbsp. sherry and juice.

Ladle 1 cup soup into each of 4 bowls; top each serving with 2 tbsp. cheese. Sprinkle with parsley, if desired.

Serves 4.

Carrot Thyme Soup

partysugar — Thu, 06 Dec 2007 11:45:43 -0800

Carrot Thyme Soup
From Andrew Sopko

2 tbsp. extra virgin olive oil
1 bag of carrots, peeled and chopped
1 medium yellow onion (about 1 cup), chopped
1 1/2 tbs chopped fresh thyme (with some for garnish)
3 cups chicken or vegetable broth
1 cup water
1 tbsp. brown sugar
1 tsp. ground pepper
1 tsp. salt
1 cup sour cream or creme fraîche, optional for garnish

Sauté carrots and onion in a skillet on medium low
heat for 15–20 minutes until carrots are soft and fork tender.

Add thyme, salt, and pepper stir to combine. Remove pan from heat and allow to cool for about 5 minutes.

Add contents of pan and brown sugar to
blender with one cup of stock. Blend.

Add liquid one cup at a time until it reaches the correct consistency. Blend for several minutes until the puree has a butternut-squash color.

Return soup to heat in a 10 qt. sauce pan, adding salt and pepper to taste.

If the soup is too thick, add water to combine as needed to thin to desired consistency.
Ladle soup into bowls and spoon a small dollop of sour cream or creme fraîche into the center, then sprinkle remaining thyme over top for garnish.

Serves 6–8.

Italian Meatball Soup

partysugar — Wed, 05 Dec 2007 05:30:09 -0800

Italian Meatball Soup
From Gourmet magazine

1/4 cup olive oil
1 cup frozen chopped onions (about 6 oz)
4 garlic cloves, chopped
1 celery rib, halved lengthwise and thinly sliced crosswise
2 carrots, halved lengthwise and thinly sliced crosswise
5 1/4 cups reduced-sodium chicken broth (42 fl oz)
2 1/2 cups water
20 refrigerated or frozen precooked meatballs (15 to 20 ounces)
2 (14-oz) cans small white beans, drained and rinsed
1 (5- to 6-oz) bag baby spinach, coarsely chopped
1/2 cup finely grated Parmigiano-Reggiano
3/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
Parmigiano-Reggiano, finely grated for garnish

Heat 2 tablespoons oil in a 5- to 6-quart pot over high heat until hot but not smoking, then cook onions, garlic, celery, and carrots, stirring occasionally, until onions are pale golden, about 4 minutes.
Stir in broth and water and bring to a boil, covered.
Meanwhile, heat remaining 2 tablespoons oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs (do not thaw if frozen), turning occasionally, until browned all over, about 3 minutes.
Add meatballs to soup along with beans and briskly simmer, covered, stirring occasionally, until vegetables are tender and meatballs are heated through, about 15 minutes.
Stir in spinach, cheese, salt, and pepper and simmer, uncovered, until spinach is wilted, about 1 minute.

Serves 4.

Expert Minestrone

partysugar — Tue, 04 Dec 2007 16:30:17 -0800

Expert Minestrone
From Martha Stewart

1/2-lb. dried cannellini beans
1 dried bay leaf
2 tbsp. extra-virgin olive oil, plus more for serving
1 large onion, coarsely chopped
2 cloves garlic, minced
1 carrot, peeled and sliced crosswise 1/4-in. thick
1 celery stalk, sliced crosswise 1/4-in. thick
2 tsp. finely chopped fresh rosemary
3 tsp. finely chopped fresh thyme
1 cup whole canned tomatoes, with their juice, crushed
1 lb. butternut squash, peeled and cut into 1/2-inch cubes
1 medium russet potato, cut into 1/2-inch cubes
1 bunch kale (preferably Tuscan), thick stems removed, and leaves cut crosswise into 1-in. ribbons (about 8 cups)
3-in. piece Parmigiano-Reggiano cheese rind, plus grated Parmigiano- Reggiano, for serving
1 tbsp. coarse salt, plus more if needed
1/2 tsp. freshly ground pepper, plus more if needed
2 tsp. finely chopped fresh sage
1/4 tsp. crushed red pepper flakes

Place beans in a medium bowl. Add enough cold water to cover by 2 inches. Let soak overnight. Drain, and set aside.
In a large pot, combine 8 cups of water, drained beans, and bay leaf. Bring to a boil. Reduce to a simmer, and cook, partially covered, until beans are almost tender, about 1 hour.
In a medium sauté pan, heat oil over medium heat. Add onion, garlic, carrot, celery, rosemary, and 2 tsp. thyme. Cook, covered, until onions begin to soften, about 10 minutes.
Stir in tomatoes, and bring to a simmer. Cook for 2 minutes. Add vegetable mixture to beans.
Stir in squash, potato, kale, cheese rind, salt, and pepper. Add enough water to just cover (about 6 cups), and bring to a boil.
Reduce to a simmer, and cook, covered, until potatoes and beans are tender, about 25 minutes.
If desired, to thicken the soup, use the back of a spoon, to mash about 2 cups of beans, squash, and potato against the side of the pot.
Add sage, remaining teaspoon of thyme, and crushed red pepper. Taste, and adjust for seasoning.
Garnish with grated cheese and a drizzle of olive oil, if desired. Serve immediately.

Serves 8–10.

Beginner Minestrone

partysugar — Tue, 04 Dec 2007 16:30:05 -0800

Beginner Minestrone
From Mealtime

1 tbsp. extra-virgin olive oil
1 large onion, diced
2 cloves garlic, minced
1 tsp. Italian seasoning
1/2 tsp. dried savory
1/4 tsp. ground sage
1 quart vegetable broth
1 cup 100-percent vegetable juice (such as V-8)
2 tsp. red wine vinegar
1 can (8 1/4 oz.) sliced carrots, drained
1 can (4 oz.) sliced mushrooms, drained
1 can (8 1/4 oz.) cut green beans, drained
1 cup canned diced tomatoes (no salt added), diced
1 cup canned navy beans or chickpeas, drained and rinsed
Parmesan cheese (optional)

Heat oil in a large saucepan over medium-high heat.
Add onion and sauté until transparent, about 2 minutes.
Add garlic, Italian seasoning, savory and sage, and cook 10 seconds. Add broth, vegetable juice, and vinegar and bring to a boil.
Add carrots, mushrooms, green beans, tomatoes, and beans; simmer 4 to 5 minutes.
Serve in bowls garnished with freshly-grated Parmesan cheese, if desired.

Serves 8.

Nutritional Information Per Serving: Calories 99; Total fat 1g; Saturated fat 0g; Cholesterol 0mg; Sodium 550mg; Carbohydrate 16g; Fiber 2g; Protein 4g; Vitamin A 5 percent DV*; Vitamin C 10 percent DV*; Folate 8 percent DV*; Calcium 3 percent DV*; Iron 4 percent DV*; Potassium 10 percent DV*