Category Archives: 17. Soups

Feb22

Cream of Shrimp Soup

Posted on by
Standard

cream of shrimp soup close up

Cream Of Shrimp Soup

Serves 4

It was another cold day here in the mountains so once again, I was thinking soup. For some reason I was hungry for shrimp so here you are—my recipe for a nice tummy warmer for lunch.  I hope that you’ll enjoy this as much as I did.

cream of shrimp soup1

 

 

Ingredients:

  1. 2 C. chicken stock combined with 1 C. vegetable stock
  2. 1 zucchini, sliced
  3. 1 crookneck yellow squash, sliced
  4. 1/2 C. frozen peas (or if you wish a pea/carrot combo)
  5. 1/4 C. sliced green onion-tops and whites
  6. S&P to taste
  7. Dash or more nutmeg
  8. 1/2 C. half and half and 1/2 C. milk (or all of one or the other)
  9. 2 Tblsp. corn starch
  10. 1 Tsp. Dijon-style mustard
  11. 1 ½ C. frozen deveined and peeled shrimp thawed-

Half of the shrimp to be the tiny variety with no tails; the other half the larger kind with tail— chop off most of the tails and then chop the remaining shrimp in thirds. However save a couple of tail on shrimp to add to your soup for looks.

  1.  For garnish, chopped parsley and crème fraiche

 

Directions:

  1. In a large saucepan combine broths and bring to a boil.
  2. Add the squash, peas(carrots), chopped green onions, S&P & nutmeg and bring to a boil.  Reduce heat and simmer, covered, for about 5 minutes or till vegetables are tender.
  3. In the milk/cream stir in the 2 Tblsp. cornstarch till smooth.
  4. Stir the milk/cream mixture and mustard in the vegetable mixture. Cook and stir over medium heat till bubbly and thick, about 1 or 2 minutes.( If you wish more thickness, dissolve some more cornstarch in a bit of water and add it till you get your desired thickness.)
  5. Stir in shrimp and heat through but not too long because otherwise the shrimp will get tough.
  6. Garnish with parsley and a dab of crème fraiche if you wish.
Feb17

Ginger Carrot Soup

Posted on by
Standard

Ginger Carrot Soup

Serves 4

 

“And a bigger thanks for last night—we’re still talking about how great the food was this morning. Our kids LOVED the soup….”  This lovely compliment about a Valentine catered dinner I did was about this soup.  I must agree, it really is good. 

 

Ingredients:

  1. 2 Tblsp. olive oil
  2. 1 3-inch piece of fresh ginger, peeled and coarsely chopped (about 1/4 C.)
  3. 1 small yellow onion, coarsely chopped (about 3/4 C.)
  4. 4 C. mini peeled carrots –about 1 ¼ lbs. (you can find these in a package at your grocery store)
  5. 5 C. vegetable broth
  6. 1/2 C. fresh orange juice
  7. Pinch of ground nutmeg
  8. S&P to taste
  9. Crème Fraiche or sour cream for garnish

Directions:

  1. Heat oil in a large saucepan over medium heat.
  2. Add ginger and onion and cook, stirring occasionally, until soft and fragrant (about 5 minutes).
  3. Add carrots, stock and juice. Raise the heat to medium-high and bring to a boil.  Reduce heat to low, cover and simmer until carrots are very tender (about 45 minutes).
  4. Puree the soup in the saucepan using an immersion blender. Or if you don’t have one of those wonderful implements, let the soup cool and puree in a blender or food processor and return to the saucepan. The soup will be quite thick in texture and if you would look a smoother soup, pass the mixture through a sieve.  I left it thick and everyone loved it that way.
  5. Add nutmeg, S&P to taste.
  6. If the soup still looks too thick for your taste, you can thin it with a bit of water or vegetable stock.
  7. This soup can be served chilled (refrigerate for at least 6 hours and up to 5 days), or at room temp or hot.  I reheated mine because my clients wanted it hot.
  8. Garnish with a spoonful of crème fraiche or sour cream.  And I put one sprig (standing straight up) of green onion top in mine.
Jan15

Chicken and Cabbage Soup to cure the bbbbrrrrs

Posted on by
Standard

chicken cabbage soup 2The Creative Cooking Edge on A Very Cold Day

Chicken and Cabbage Soup (to cure the bbbbbbbrrrrrrs)

Serves as many as you wish

OK—enough I say.  It’s 2:37 pm on a Monday afternoon, January 14th to be exact, and it’s only 6 degrees.  Actually my outdoor thermometer had been registering the below -0- F mark most all day and in keeping with that thought, my refrigerator was sort of empty and extra cold as well. In it I had 6 partially still frozen chicken legs, a head of green cabbage, some celery, and 2 carrots. Oh my-not very appetizing.  On the counter top, I had one onion and one head of garlic.  Yes indeed like Mother Hubbard, my cupboards were bare.  I was up for the challenge mainly because I didn’t feel like braving the cold outdoors; I was shivering, even indoors; so what to make to warm myself with my few at home ingredients?: soup of course—including the special ingredients that  I do keep in my freezer such as a stash of herbs as well as cilantro and parsley.  So, I used those, but if I hadn’t them, I would have used my dried variety(substitution mix is usually 1 Tblsp. of fresh equating to 1 Tsp. dried). This clear and delicate tasting soup actually turned out so nice that I wanted to share it and my lovely creative experience with you.

Ingredients:

  1. Chicken parts- 6 legs or what ever else your heart desires
  2. 1 small green cabbage cut into 6 (more or less) wedges
  3. 1 onion- cut as above for the cabbage
  4. 4 or 5 stalks of celery—cut into 4 inch pieces- leaves included up to you
  5. 2 carrots—peeled and also cut into 4 inch pieces
  6. Bacon-I chopped the ends of some whole bacon that I had frozen
  7. Parsley—5 sprigs—once again from my frozen stash
  8. Thyme- 3 sprigs- once again from my frozen stash
  9. Basel Leaves-chopped-from my frozen stash
  10. Whole Star Anise- 1/2 of one
  11.  Whole Cloves-3 or 4
  12.   Bay Leaf—1
  13.   Pepper Corns- 4
  14.  Salt—1/2 Tsp.  and more if you wish
  15. Potatoes (peeled if need be and cut into smaller chunks) optional

Instructions:

  1. In a tallish pot, place enough water to cover the chicken and veggies-that’ll probably be a couple of quarts or more.  Bring water to boil.
  2. Throw everything in that water except for the green cabbage and potatoes.
  3. Bring back to a boil and then turn to simmer.  Simmer for half hour.
  4. Add the cabbage and the optional potatoes and bring back to a simmer for another half hour.

I didn’t feel like potatoes, so I made myself some noodles. Boy my soup warmed me up immediately. Additionally, I enjoyed the light and fresh taste of the seasonings that I had randomly chosen for the broth. Finally, the challenge of using the few ingredients that I had in my space kept me on my toes on a freezing cold day and gave me a creative challenge and an ending satisfaction.  So, that’s what I really wanted to share with you because you too can do this or maybe something even better.  If so, email the Sun with your unplanned and sudden creative dish. Don’t be shy!!!

Dec14

Creamy Watercress Soup-Good Hot or Cold

Posted on by
Standard

watercress yes 2 creamy watercress soupwatercress yes 2

watercress yesCreamy Watercress Soup

Serves 4

 Watercress is usually pretty pricey to purchase, but every now and then, it’s a real treat to have and to serve for guests.  Because of the potatoes, this can become a pretty thick soup.  If you wish a thinner consistency, cut down on the dairy and make up for the amount in the stock.  All in all, I really like this soup because of the unique taste of watercress.  As well, it’s also good cold.

Ingredients: 

  1. 2 Tblsp. Butter
  2. 1 large onion, coarsely choppedwatercress yes 3
  3. 2 Yukon gold potatoes, coarsely chopped
  4. 4-6  C. coarsely chopped watercress (more if you want a stronger watercress taste)
  5. 2 C. vegetable stock (you can use chicken or beef)
  6. 2 C. half-and-half or milk
  7. S&P to taste

Directions:

  1. Place the butter in a large, deep saucepan and turn the heat to medium.
  2. Add the chopped potatoes and onion.  Cover and cook over medium-low heat, stirring occasionally, until the potatoes and onion are nearly tender, about 15 minutes.
  3. Then add the coarsely chopped watercress and cook, stirring, until it’s wilted—about 5 minutes.
  4. Add the stock, bring ALMOST to a boil, lower the heat and cook briefly till the watercress is tender ( this won’t take very long).
  5. Put through a sieve or food mill, or carefully puree in a blender.  Return to heat and add the half-and-half or milk.  DO NOT BOIL.  Season with S&P.
  6. Enjoy and Bon Appétit.
  7. Remember, you can add more stock and less cream/milk and don’t let the mixture come to a boil.
  8. I like to top mine with a bit of sour cream or yogurt, slivered green onion tops and avocados.  Well—you get the idea.
Dec12

Creamy Multiple Greens Soup with a Caribbean Flair

Posted on by
Standard

creamy multiple greens soup

Creamy Multiple Greens Soup with a Caribbean Flair

Serves 4

I used 4 cups of greens—a mixture of organic leeks and collards- adding some peas as well.  Using this simple recipe made a very delicious soup that was just perfect for a cold wintery day.  You don’t have to use all of the ingredients listed below; you can vary them and for instance, not use the peas, or not use as much dairy product, or increase the amount of broth and not use dairy, or not use the marinade. You even don’t have to blenderize it, but doing so will make it extra creamy.  You could instead of using the marinade introduce some cheese such as parmesan.  The necessary basic ingredients to use are the greens of course, some oil or butter, and broth. For the rest, use your imagination.  Lastly, I have found that the organic greens don’t cost that much more than the non-organic variety and are so much better.

Ingredients:

  1. 2 Tblsp. butter (but you could use olive oil)
  2. 4 C. mixed or not mixed greens- coarsely chopped, well washed and trimmed of thick stems
  3. 1 C. frozen peas
  4. 2 C. hot vegetable broth (or you could use chicken or even beef)
  5. 2 C. half-and-half or milk
  6. 2-4 Tsp. Caribbean Marinade
  7. S&P to taste

Directions:

  1. In a large deep sauce pan place the butter and turn the heat to medium.  When the butter is melted, add your greens and cook, stirring until they wilt (about 5 minutes).
  2. Add the stock; bring almost to a boil; lower the heat and cook briefly, until the greens are tender.  The time here will depend on the greens that you have used.  Spinach of course cooks very fast.
  3. Put through a sieve or food mill, or carefully puree in a blender.
  4. Return to the heat and add the half-and-half—DO NOT BOIL—and serve.
Dec8

Creamy Banana Squash or Winter Squash Soup

Posted on by
Standard

Creamy Squash Soup

Creamy Banana Squash or Winter Squash Soup

Serves 2 generous and 4 scant servings

Here you are using a true “New World” crop. Banana squash seeds were discovered from an archeological site in Peru.  In 1893 R.H. Shumway of the seed catalogue fame introduced this squash to us here in this country.  This squash requires long periods of warm season weather to reach maturity and often stays on the vine for up to 120 days.  Therefore, it requires over a half-year to cultivate and makes for just one single crop annually.  With that in mind, let’s really give respect to this very healthy and delicious squash.  I really enjoy squashes cooked in all sorts of various ways, however, this easy to make “creamy” soup is one of my favorites.  Even though I do call it creamy, as you may notice there is no fat in it.  There is another variety that does contain cream and butter which is more luxurious; however, frankly, this wintery warm-me-up version fits just right for my belly.  Enjoy!

Ingredients:

  1.  3 C. peeled banana squash- cut into 1 to 2 inch cubes (about 1 ¾ lb.)
  2. 4-5 cloves of garlic, peeled
  3. 1 pippin apple-peeled, cored, and chopped fine
  4. 1/4 tsp. dried tarragon
  5. 2 tbsp. white wine or vermouth
  6. 4 C. chicken stock
  7. 4 to 5 slices of stale French bread torn into small pieces
  8. S&P to taste
  9. Green onion slivers (bulb and top) for a topping
  10. Plain yogurt(non-fat is fine) for topping

Instructions:

  1. Combine the first 6 ingredients in a large pot and place on medium high heat.
  2. Bring to a boil then turn the heat to medium low and cook for about 30 minutes—until pumpkin is very soft.
  3. Add the bread pieces and cook 5 minutes more
  4. Puree the soup in a blender, reheat and add S&P to taste.
  5. Top with a generous dab of yogurt and green onion slivers.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Sep22

Kale Soup with Potato

Posted on by
Standard

Bandit and IBBA display 003

Kale Soup with Potato

Makes 4 servings

I love Kale and my bird, Bandit loves Kale.  Hugo, my toy poodle, does not. Oh well, Hugo and I don’t always like the same foods. Funny though, I don’t remember seeing as much kale as that being displayed recently in our markets. Well, I’m glad it’s so readily available because there’s so much you can do with it and Bandit tells me that it’s extremely healthy for you.  Thanks Bandit. Additionally, I’ll tell you that I like kale raw for a salad as well as cooked in various ways as in this recipe.  Even if you don’t like Kale that much, I think that you’ll enjoy it this way.  So, here goes and as usual: ENJOY and Bon Appétit!!!

Ingredients:

  1. 1 large baking potato, cut into eighths
  2. 1 clove garlic, lightly smashed
  3. 5 cups vegetable stock (but you can also use chicken or beef stock)
  4. About 3 cups roughly chopped kale leaves (well rinsed and stripped from the stalks before chopping)
  5. 1 Tsp. FRESH marjoram (the fresh makes such a difference but dried will do and you can use oregano instead if you wish)
  6. 1 bay leaf
  7. S&P to taste

Instructions:

  1. Combine the potato, garlic and 2 C. of the stock in a medium saucepan and turn the heat to medium-high.  Cook until the potato is soft, about 15 minutes; cool slightly.
  2. While doing the above, cook the kale in the remaining stock (3 C) with the marjoram (oregano) and bay leaf until tender, about 10 minutes. Remove the bay leaf.
  3. Now, I use a potato masher to mash the potato mixture before putting it a blender to puree it. Puree it. The mixture will be thick. Stir it into the simmering kale, season with S&P, and heat through.
  4. Serve immediately

Additional versions:

  1. Beat 2 eggs with 1/2 Cup of shredded Parmesan Cheese.  Add this mixture at the last minute into your soup.  There will be bits of egg and parmesan in it and it’ll be delicious.  If you just do the eggs, that’s a bit Greek or Chinese. The Parmesan gives it an Italian twist.
  2. For a Japanese version, add a bit of soy sauce, sesame oil and a dash of lime.  You can even add a bit of green chili sauce.
  3. You can also add some sliced chicken sausage in the soup to make it a bit of the Portuguese version.

 

See how versatile just a bit of potato and kale can be?

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

 

Aug11

Gazpacho–Red or White–you choose!

Posted on by
Standard

Gazpacho—Red and White

Now that its summer featuring warm days and the Farmers Markets with their sumptuous tomatoes and other veggie delights, good cold gazpacho always comes to my mind.  There are so many different varieties of this wonderful soup but I am going to offer for your palate two: one red and one white.

 

Red Gazpacho:

Serves 6

1 clove garlic, halved

1 egg (if the raw scares you, don’t use it or coddle it first for a minute)

1/8th Tsp. cayenne pepper

1/2 Tsp. salt

3 Tblsp. cider or wine vinegar

1/4 C. olive oil

1/2 small onion, peeled and quartered

2 large ripe tomatoes, cut up (If the tomatoes are not tasty, I have used the canned variety)

1/2 green pepper, seeded and cut in strips (you can also use, red, yellow or orange)

1 medium cucumber, peeled and coarsely cut

1/2 C. beef consommé

 

Directions:

In a blender, put the garlic, egg, cayenne pepper, salt, vinegar, and olive oil. Cover and blend on low speed for 5 seconds.

Add remaining ingredients, cover, and blend on high speed for 30 seconds.

Taste—and if you wish to make spicier add more cayenne, whatever.

Chill and serve very cold along with garlic croutons and chopped fresh parsley.

 

White Gazpacho:

Makes 6-8 servings

Ingredients:

3 cucumbers (preferably English) peeled

4 tomatoes, chopped

1/2  C. green onions, thinly sliced

1/2  C. fresh parsley, chopped

3 cloves garlic, finely chopped

2 C. sour cream

1 C. yogurt

1 C. chicken or vegetable broth

3 Tblsp. red wine vinegar

Juice of 1 lemon

1 to 1 1/2 Tsp. salt

1 Tsp. white pepper

1 C. sunflower seed, roasted and salted, for garnish

 

Directions:

Dice one of the cucumbers and add to a bowl along with the chopped tomatoes, green onions, parsley, and garlic.

Cut the other two cucumbers into 1-inch cubes

In a blender, add one half the cucumber pieces and puree with the sour cream until smooth.  Add to the bowl of veggies.  Repeat this step with the other half of the cucumber pieces and the yogurt.  Add to the veggie bowl.

Add the stock, vinegar, lemon juice, salt and white pepper.

Stir well and chill for at least 2 hours.

Serve very cold with sunflower seeds.

(If you would rather not have veggie chumks in the soup, mix the whole in the blender to make a smooth textured Gazpacho.)

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Jun19

Salmon and Corn Chowder with Fava Beans

Posted on by
Standard

Salmon and Corn Chowder with Fava Beans

Serves 4 generous servings.

Have you noticed?  Our wonderful Hagerman Corn is back.  It’s plentiful and priced right.  YUM!! I say.  Salmon has also been well priced lately and the weather is sort of cool so that makes me think of a good chowder.  Here’s one I like a lot and darn it, when I make it, it’s like potato chips—I can’t stop eating when I should.

Ingredients:

1/4 pound sliced bacon, cut crosswise into thin strips

1 onion, chopped

4 boiling potatoes—I used the white kind, I didn’t peel, cut into ½ inch dice

3 C. chicken broth

1 3/4 Tsp. salt

1/4- 1/2 Tsp. dill

1/4 to 1/2 Tsp. thyme or several sprigs

1/4 Tsp. fennel seeds

1 or 2 bay leaves

1/4 Tsp. coarse style pepper

4 ears corn kernels (you can use frozen, but why?)

1 lb. salmon filets—with skin taken off

1 Cup fava beans (you can substitute lima beans or even green peas)

3/4 C. half and half (I do use this and don’t use milk)

for a topping, you can use chopped chives or scallion tops

Directions:

In a LARGE pot, cook the bacon till crisp.  Remove it with a slotted spoon and drain on paper towels.  If necessary, pour off all but 1 Tblsp. of the fat (my bacon was so lean, I had to add a little olive oil) and add the onion.  Cook over moderate/low heat, stirring occasionally, until translucent (about 5 min.)

Add the potatoes, broth, drained bacon, and the S&P and the other herbs to the pot and simmer, covered for 10 min.  Put the corn kernels in the pot and cook, covered, until the potatoes and corn are just done (about 5 minutes more).

Add the salmon, fava beans and bring back to a simmer.  Don’t overcook the fish! At this point, stir in the half-and-half and serve the chowder topped with the chives and with a crusty baguette.

Note: It’s even better the next day.

 

 

 

Apr30

Another Bouillabaisse–the 15 minute version-And It Features Fish

Posted on by
Standard

15- Minute Bouillabaisse

(Thanks to Sam Gugino in his Cooking to Beat The Clock cook book.)

Serves 4

Ingredients:

8 Tblsp. olive oil

1 medium onion—peeled and quartered

4 cloves garlic—-peeled (save one for the Rouille.)

1  15-oz. can chopped tomatoes, drained or 1  15-oz. can whole tomatoes drained and coarsely chopped

2   8- oz. bottles clam juice

2 tsp. ground fennel (or seeds is OK too)

S&P

1/2 tsp. saffron threads or ground saffron

3   4-oz. pieces monkfish or swordfish (Tillapia works OK too)—cut fish pieces in half

3   4-oz. pieces halibut, snapper, or sea bass—but fish pieces in half

8  oz. cleaned squid bodies cut into rings (since I don’t live near the ocean, I use shrimp that has been mostly defrosted if frozen.)

For the Rouille:

1 small French baguette

¼ C. roasted bell peppers from a jar

1 egg yolk

Directions:

1.Put the onion and 3 cloves of the garlic in a food processor or blender. Pulse till chopped.

2. Put 1 tblsp. oil in large deep heavy skilled over medium-high heat and when oil is hot, raise temperature to high and cook onion and garlic in it.

3. Add the tomatoes, clam juice, fennel, and S&P to taste to the skillet.

4. Over the skillet, crush ¼ tsp saffron between your fingers or use ¼ tsp ground saffron.

Stir well, cover and bring to boil.

5. Then reduce heat to medium, add the fish, cover and cook for 5 minutes. Add the squid or shrimp for the final minute.

6. While the seafood cooks, turn the broiler on to high in preparation to toast the bread. If you wish to turn the broiler on at the beginning of cooking the bouillabaisse, do that. Cut the baguette on the diagonal into 9 half-inch slices.  Put eight of them on a baking sheet and toast both sides in the broiler, about 1 minute on each side.

To make the accompanying rouille:

1. Drop the remaining garlic clove in the chute of the food processor with the motor running.

2.Stop the motor, scrape down the sides of the bowl with a rubber spatulas.

3.Add the roasted peppers, egg yolk (or ¼ C. egg substitute), reserved bread slice and the remaining ¼ tsp. saffron.

4. Puree, then, with the motor running, gradually add the remaining 7 tblsp. olive oil through the chute until the mixture has the consistency of mayonnaise.

5. Season with salt.

(I do the whole rouille in a blender and it turns out just fine.)

How To Serve:

Divide the seafood and broth among 4 pretty soup plates.  Spread the rouille on the toasted bread slices and put 2 slices on top of each soup plate.  Serve the remaining rouille in a bowl at the table.