Posts from the ‘Soup’ Category

Dec 31

Happy New Year, Some Favorites And 2015 in review

Taken from Pinterest

I wish each and everyone of you an amazing, healthy, happy, joyous and prosperous 2016. I want to thank you all for being such great friends, for leaving such uplifting and kind comments and for being my source of inspiration. Below is the report compiled by the WordPress helper monkey’s. I don’t really keep track of the stats, but do appreciate the work that WordPress puts into these reports, thank you to the good people at WordPress!! Both 2014 and 2015 were hard years for me, harder than I can even express. The start of a new year brings with it hope and we also reflect on the past year, the good and the bad, the sad and the happy, triumphs and failures. Life can sometimes be like a rollercoaster ride.

Going into my 4th year of blogging in January is quite momentous for me. I can’t believe I am still doing this, have made such great friends and learned so much. Hope you all have a wonderful time on New Years Eve and joyously welcome 2016, peace, love and joy to all. Below are some photo’s I compliled with some of my favorite dishes both sweet and savory.

Savory favorites

Baked, desserts and the epic biscuit!

The WordPress.com stats helper monkeys prepared a 2015 annual report for this blog.

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 37,000 times in 2015. If it were a concert at Sydney Opera House, it would take about 14 sold-out performances for that many people to see it.

Click here to see the complete report.

Oct 7

69 Comments

Minestrone And Meatball Soup With Tortellini

Hearty soup

A few years ago I saw this recipe on Bourbon and Brown Sugar’s site. I immediately knew I had to make it. It’s a great recipe, simple to make, hearty and delicious. You can see the link above for the original recipe. I have adapted to my taste making a few alterations and substitutions but keeping with the basic premise of the original. The soup is a real meal, warm and filling and comforting. It is pretty much my favorite soup. I make this every year, many times over and it never fails, it’s a crowd pleaser and although I think it would freeze well I never seem to have any leftover at all. If you have never visited MB’s site and seen the gorgeous and delicious food she cooks up, do yourself a favor and check it out. I used to get notifications by email when she posted new recipes but it stopped so I just followed again. The photo’s are gorgeous and the recipes are delicious. Here is my adaptation of MB’s amazing Hearty Minestrone With Tortellin and Mini Meatballs:

Adapted from a recipe from Bourbon and Brown Sugar

Meatballs:

1 lb ground beef

1 lb ground pork

1 heaping cup fresh breadcrumbs

1/2 cup grated cheese, parmigiano, romano or a mix

2 eggs

1/3 cup chopped parsley

1/3 cup water

salt and pepper

Pre heat oven to 375 degree’s and line a sheet pan with parchment. Mix all the ingredients in a bowl until all the ingredients are incorporated.

Spray a little oil on the parchment and start rolling small meatballs about the size of a quarter and line them up on the sheet pan. I used about half of the meat and froze the rest. It made 35 small meatballs. Bake for about 20-25 minutes or until done and lightly browned.

Soup:

1 smallish yellow onion chopped

1 shallot chopped

2 stalks celery chopped

2 carrots chopped

2 cloves garlic chopped

1 1/2 cup chopped (into bite size pieces) uncooked butternut squash

7-8 cups chicken broth

26 oz canned chopped or fresh tomatoes

a piece of rind from parmigiana cheese (always save the rind)

1 medium size zucchini washed and cut into bite size pieces

2 cups fresh baby spinach

1 15 oz can cannellini beans drained and rinsed

the cooked meatballs.

8 oz fresh tortellini

Heat some olive oil in a large dutch oven, add the onion, shallot, celery, carrot, garlic and butternut squash and cook until the vegetables become tender, it took about 15 minutes. Add the chicken broth, tomato and rind from the cheese. Bring to a boil and cook on medium heat for 30-45 minutes or until the vegetables are tender.

Add the beans, zucchini, spinach and meatballs and let simmer for about 30-35 minutes. Soup will be quite thick with all the ingredients. Add the tortellini at the end simmering for about 10 minutes and serve with some grated cheese and warm bread and butter, a good glass of wine and a fresh salad make this an outstanding cold weather meal.

Jun 1

93 Comments

Creamy Spring Turnip Soup With Wilted Greens And Bacon

Soup

This recipe has been around for a while, I posted it here on the blog before, it’s been on Food52 for several years also. I like to make this soup every year around this time when the turnips are young and tender and mild. I went to the Farmers Market Saturday and found these beautiful Hakurei turnips, they are my favorite type of turnip because they are so tender and mild and the greens are amazing. The soup couldn’t be easier to make and it takes no time at all to prepare.

Hakurei turnips

Wine

This was a big occasion in a way, it had been a while since I could get to the green market because it was very hard to leave Nando alone. He is so fragile he could hurt himself and really dislikes being alone. he screams(cries loudly) when I am gone. It’s gotten so bad I have to have someone sit with him when I am out on appointments for work. I forgo anything recreational which includes shopping at the green market and visiting the Flea on Saturdays. I miss doing those things. To be more mobile I bought Nando a stroller, he loves it, Saturday was quite hot out so it was a bit uncomfortable for him even though I put ice packs in there with him and brought water and his bowl. Nonetheless, it was glorious getting out and shopping, I went to the green market and to the wine store to stock up. I ordered a cooling mat to put in the stroller which I think will help make it more comfortable in there for him.

Nando in the stroller

Creamy Spring Turnip Soup With Wilted Greens And Bacon

(Bacon is optional for my vegetarian friends)

Serves 4-6 depending on serving size

4 heaping cups turnips peeled and quartered (Use the small spring turnips if possible)

1 potato peeled and quartered (I used Yukon Gold and it’s Optional to use a potato)

2 cups leeks (cleaned well and sliced) or use a medium size onion or 2 shallots

4 1/2 cups broth (chicken, vegetable or water)

2 tbs butter

1/4 cup heavy cream

salt and pepper and a pinch of nutmeg (optional)

4-6 slices bacon

Turnip greens cleaned VERY well and chopped

In heavy sauce pan heat a little olive oil, add the leeks or onion or shalot and sweat, cook just until tender don’t brown. Add the turnips and potato, now add the liquid (broth or water). Cover and cook until the turnip and potato are tender. Let cool for about 30 minutes and blend either in your blender or use the immersion blender. Note: If using an immersion blender remove some of the liquid you don’t want the soup too thin, you can always add it back in. Add the butter and cream and season with salt and pepper and nutmeg.

Fry the bacon until crisp, remove from the fry pan and add the greens to the bacon fat, season with salt and peppper and saute until the greens are tender and wilted.

To Serve: Garnish the soup with the wilted greens and crumbled bacon.

Apr 9

134 Comments

I’m A Finalist On Food 52- Pasta Piselli

pasta piselli

I am so happy and thrilled to be a finalist in the latest contest on Food52, the challenge “Your best recipe with 5 ingredients or fewer”. I submitted my recipe for Pasta Piselli. See below the Food 52 review and my introduction. This dish is so ridiculously easy and quick but very tasty. If you don’t mind voting for me if you are so inclined. I would really appreciate it if you are not already registered you will need to, I guarantee it’s painless, you will not get inundatd with junk at all, I have been a part of the community since 2011 click here to vote, thank you so much I really appreciate it.

Food52 Editors’ Comments: WHO: Sdebrango currently lives in Brooklyn, NY and comes from a large Italian family that loves to cook. WHAT: An easy-peasy Italian pasta for springtime. HOW: Cook peas and fresh pasta in chicken broth, then add in an egg and a hefty serving of Pecorino Romano cheese to bind it all together in a blanket of cheesy goodness. WHY WE LOVE IT: This soup’s depth of flavor belies its short ingredient list and quick cooking time to make it the perfect weeknight meal, courtesy of your pantry. The earthy peas compliment the full-flavored, velvety broth, brightened by a pinch (or two) of lemon zest—we just might make it again for dinner tonight.

I first had this when I lived in Italy. I was invited to a friend’s house for lunch and this soup was served as a first course. (Lunch is a big deal in Italy with multiple courses.) I watched my friend’s grandmother make this soup as it took her just a few minutes and a handful of ingredients: Chicken stock or broth, homemade (or dried) pasta, peas, egg, and grated Pecorino Romano cheese. Note: You can use Parmesan cheese instead of Romano, or mix them.

Pasta Piselli

Serves 2 to 4 depending on serving size

32 ounces (4 cups) chicken broth or stock
1 cup fresh or frozen peas
1/2 pound fresh pasta (I used linguine but capellini or spaghetti works just as well. If you don’t have fresh, dried works great, also.)
1 large egg, beaten
1/2 cup grated Pecorino Romano, plus some to serve (Parmesan also works.)
Salt and pepper, to taste
Pinch of lemon zest (optional)

Directions:
If using fresh pasta, bring the broth or stock to a boil in a large saucepan, add the peas, and cook for 3 minutes. Add the fresh pasta and cook for about 3 minutes. If using dried pasta, add the pasta into the broth before the peas. Cook the pasta for 3 minutes, then add the peas and cook for an additional 5 minutes.
In a small bowl, beat the egg then add the grated cheese and combine. Remove pot from the heat and pour the egg mixture in slowly, while continuing to stir the pasta to coat. Add salt and pepper to taste, and a pinch of lemon zest if you like. Serve with more cheese grated on top.

Photo by Bobbi Lin for Food52

Mar 12

68 Comments

Pureed Vegetable Soup-Spring Cleaning My Refrigerator And Cupcakes

Vegetable soup

This is an incredibly delicious soup, I’m not reinventing the wheel here but this particular combination is wonderful and I wanted to share, I was spring cleaning my refrigerator and found some vegetables I needed to use and thats how this soup was born. The combination is wonderful, honestly, I didn’t know how it would come out, I just started adding things. After boiling the vegetables and pureeing and seasoning with salt and pepper it tasted a bit blah, not very exciting, it’s amazing really what a touch of this and that can do to the flavor of a dish, first I added the pinch of nutmeg, that was good, then added the butter and some cream, ok even better then a teaspoon of honey. It was the perfect combination to bring that soup from blah to wow. The soup looks dark and brooding but it couldn’t be further from how it tastes. It’s fresh and slightly complex and undeniably vegetable. Here we go:

Soup

Broccoli tough part of the stem removed and cut into pieces

Green Curly Kale – 1 head tough stems removed

1 potato peeled and cut into quarters

carrots peeled and cut into chunks

onion peeled and cut into quarters

1 clove garlic – smashed

1 stalk celery- cut into chunks

broth (chicken, vegetable or just use water) 6 cups approximately I used chicken

pinch of nutmeg

salt and pepper to taste

2 tbs butter

2-3 tbs heavy cream (you can also use cashew cream, soy or almond milk or do without)

1 tsp honey (yes honey)

Add a little olive oil to your soup pot, sauté the onion until soft, now add the garlic and don’t let it brown just soften it a little. Add the vegetables and give them a good stir. Pour in the broth or water just enough to cover the vegetables. Cover the pot and boil until everything is tender.

Let cool and puree either with your blender or immersion blender If using an immersion blender take out some of the broth, you can always add it back to thin. you take a chance on your soup being too thin if you blend with all the liquid in the pot. I found that I had about 2 cups of broth left which I froze to use later. Season with salt and pepper, add the nutmeg (very important), the butter, cream and honey and heat through. Is even better the next day.

monster and dirt cupcakes

Sweet Maia celebrates her 10th birthday today and she asked me to make cupcakes for her class at school, I think it’s great that they celebrate the kids birthdays with a party. She saw these cupcakes on Pinterest and this is what she wanted to take to class. The monster cupcakes are chocolate cake with a cream cheese buttercream piped on with Ateco tip #133, I wish I had #234 the holes are a little larger. It was hard piping that buttercream, the frosting was thick and it took every ounce of strength to get that on the cupcakes which is why they look somewhat different, but variety is the spice of life and no two monsters are alike, made pink, blue and green. The finishing touch are googely eyes. Gotta love that. The last 4 cupcakes were not piped as you can see, I couldn’t press on that bag one more time so just spiked the frosting and added multiple googely eyes.

The second cupcake is a dirt cupcake. sounds appetizing right? Again used the chocolate cake, I used the recipe for Hershey’s Perfectly “chocolate” chocolate frosting, it’s quick and easy and very smooth. Thought that would make a good base wherewith to hold the dirt. The dirt is chocolate Teddy Grahams whizzed in the processor. The cupcakes are filled with chocolate pudding. The piece du resistance is the gummy worm sticking out of the icing. They are fun and really delicious and the Birthday Girl and her class loved them. What fun it was to make them!!

monster cupcakes

Jan 16

106 Comments

Cannellini Bean,Kale And Bacon Soup For Fiesta Friday #51

Bean and Kale Soup

It’s cold out and a big pot of steaming hot soup is in order. I tend to be short on time and sometimes patience so a laborious process during the week is not in the cards for me. I used canned beans for this soup. there I said it, no soaking dried beans overnight, waiting hours for them to cook, good old canned cannellini beans and you know what the soup is delicious. This is really a simple rustic soup, one I had growing up, white bean soup with some sort of green in it and usually ham hock or bacon is a wonderful childhood memory. The soup is substantial and really no recipe is required so I will list the ingredients and amounts that I used but you can tailor the soup to your own taste. It is also delicious without the bacon for our lovely vegetarian friends. I made another loaf of sour dough bread and am serving it toasted with some melty delicious raclette. Bon Appetit!!

I am bringing a big pot of soup to Fiesta Friday #51, it’s so exciting we are almost at the 1 year mark and Angie@The Novice Gardener and her lovely co hosts Jhuls @The Not So Creative Cook and Juju @cookingwithauntjuju promise another fantastic party, how could it not be with so many great cooks.

Soup, bread and Cheese

Cannellini Bean, Kale and Bacon Soup

Serves 6-8 generously

6 cans (15 oz) cannellini beans drained

2 cloves garlic (minced)

1 onion diced

2 thick slices of bacon cut into small pieces

1 head kale (I used Tuscan) chopped

32 oz stock (chicken or vegetable)

2 cups (approximate) water

2 sprigs fresh thyme

In large pot add a little olive oil, heat on medium high and add onions, saute until softened and add garlic, continue to saute until the garlic softens, add the bacon cook for another 5 minutes and add the kale, let the kale wilt. Now add the liquid (stock and water), beans and the thyme. Bring to a boil and reduce heat to medium, continue cooking for about an hour to an hour and a half or longer until the beans break down a bit and the kale is soft. I like to mash some of the beans to thicken the soup, I just use a big spoon and mash on the side of the pot, leaving some beans whole. Serve hot.

Jan 4

95 Comments

No Recipe Required Cream Of Broccoli Soup

Cream of Broccoli soup

We had slushy snow yesterday and today is almost 60 degrees in NYC, the weather is just plain weird, in the winter I want soup and even though it’s like Spring today I made this because it’s quick and easy and when the temps plummet tomorrow I will have a steaming hot bowl of broccoli soup ready for me. I am also on a low carb diet and need warming satisfying food that are not laden with carbs. Looking in the fridge I had quite a few vegetables I needed to use along with a couple of small potatoes. Although I am calling this cream of broccoli it really has other vegetables in it also and no recipe required. I am keeping it super simple, will puree add a little butter and a little cream just to make it decadent, a tiny grating of nutmeg, some salt and pepper and there you have it. Garnish however you like, I simply grated some cheese on top. Soups on!

Note: I made this a throw everything in the pot sort of soup, you of course can saute your onions, oven roast the vegetables and this will add a more complex flavor. It would be delicious like that but I just made a simple soup without the steps. Just have to add very excited tonight is the season premiere of Downton Abbey, love that show!!

Cream of Broccoli Soup

Serves 6-8

Water, vegetable or chicken stock your choice

broccoli (1 head)

potato (2 small)

carrot (I had some white/yellow carrots to use) orange will change the color (I had 5 very small carrots)

onion 1 large

Optional 1-2 tbs butter

Optional 1/4 cup heavy cream

Salt, pepper pinch of nutmeg is optional also.

Vegetables ready to boil

Throw everything in a soup pot, boil until the vegetables are soft and very tender, fish out the vegetables separating from the broth, set the broth aside. Let cool a bit, puree in food processor or blender adding a little broth as needed . Add the puree to soup pot and enough of the broth so it’s the thickness you like. Add a little butter (I added a generous tbs, and about 1/4 cup heavy cream. Season with salt, pepper and a grating of nutmeg if you like.NOTE If you want to freeze this soup freeze the puree without the butter and cream, add that later when you heat if so desired.

satisfying bowl of soup

Nov 20

74 Comments

Cream Of Mushroom Soup

Hot soup

When Fall and Winter are here my thoughts turn to mushrooms, well not all the time but a lot. I told you that I joined this new CSA, Farmigo and I just picked up my second order. They had some beautiful mushrooms. I got Shitake and Oyster. I have been wanting a piping hot bowl of Cream of Mushroom soup. I made enough for 2 servings but you can double or triple to make more. The earthy mushroom and sage and rosemary go so well together, the flavor of the herbs is very subtle, just a hint. This soup would be great added to casseroles, pasta or just eaten as is. I used as a guide the recipe for Cream of Mushroom soup from Balthazar on Food52. This soup is dedicated to all of those who are experiencing extreme cold, snow and ice stay warm and safe. A hot bowl of soup is just what you need. Enjoy with some good bread and butter, a salad and you have a wonderful meal.

Cream of Mushroom Soup

2 generous servings

1 1/2 lbs mushrooms (I used shiitake and oyster) cleaned, woody stems removed

1 small onion white or brown

2 cloves garlic

1 small stem rosemary

1 small stem sage

splash of olive oil

splash of white wine

3 cups broth (vegetable or chicken or mushroom broth)

1/4 cup half and half

1/4 cup heavy cream

1 tbs butter

salt and pepper to taste

mushrooms and herbs simmering in broth

In large heavy pot add olive oil and the stem of rosemary and sage, let it heat on Med/high until you hear the herbs sizzle. Now add the sliced onion and garlic. Sauce stirring until the onion and garlic soften but don’t let them brown. Add the mushrooms and let cook for approximately 10 minutes or until the mushrooms give off their liquid and it cooks down. Add a splash of white wine and continue cooking for another 5 minutes so that it is reduced to very little liquid. Pour in the broth and cook for 30-45 minutes, bring to a boil then turn heat down so that it is a strong simmer about Medium heat. Once everything is cooked. remove the rosemary and sage and spoon out the mushrooms, onion and garlic and place in blender or food processor, add 1/4 cup half and half and the butter and process or blend until smooth. Add back to pot and pour in the cream. Get it good and hot and serve immediately. Note: I did not puree all the mushrooms I wanted some pieces in the soup. I also have a confession to make. I wash my mushrooms, I know thats a HUGE no no, you brush the dirt off, well brushing them doesn’t satisfy me, I wash in cold water quickly, pat dry then air dry. I know this is frowned upon but I am not liking the odds of having dirt in my food by simply brushing the mushrooms I want them clean. I hope i didn’t offend anyone just needed to get that off my chest.

Nov 17

44 Comments

Ginger Cilantro Spicy Tofu In Cabbage Leaves And Hearty Minestrone

Ginger Cilantro Spicy Tofu

This recipe is from one of my favorite bloggers Sonal@Simply Vegetarian777 and one that really inspires me to eat wholesome healthful food. This recipe is very special, you see Sonal dedicated it to me, I was touched and thrilled and had to make it, the recipe is Ginger Cilantro Spicy Tofu in Cabbage Leaves, long name yes and long on flavor. It’s fantastic, so simple to make but really really flavorful. I love the crisp tofu, another recipe that really defines umami, it’s healthful, so flavorful and lends itself to variations in serving. Sonali has you pile the spicy tofu in cabbage leaves (I used savoy cabbage) but you can scoop it up with warm flat bread, eat over rice or on it’s own. Anyway you serve it it’s wonderful, delicious and so good for you.

Delicious

I saw this recipe on the blog Bourbon and Brown Sugar for a Hearty Minestrone With Tortellini And Mini Meatballs there are some really fantastic recipes on her site but this soup spoke to me. It’s a meal in a bowl, there are meatballs, tortellini, loads and loads of vegetables and a delicious broth. It’s just perfect for a cold weather meal, it fills you up and warms you. It’s really simple to make, doesn’t take very long to cook and serves a crowd. I followed the recipe except for two things, used leeks instead of onion, only because I had a huge amount I needed to use and I added the rind of a piece of parmigiana the last 30 minutes of cooking time its an incredibly delicious soup.

Delicious and hearty soup

Oct 30

105 Comments

Paul Bertolli’s Cauliflower Soup

Cauliflower soup

I had a head of cauliflower, it’s getting cold outside and I wanted some soup but it had to be very simple. I found this recipe on Food52, I had run out of stock vegetable or chicken and couldn’t run to the store, was waiting for a delivery and when I saw how easy this soup was and the list of ingredients is minimal I knew this was what I would make. This is part of the Food52 Genius collection, it is genius in it’s simplicity and tasting it you would never know just how easy it is to make. It would be an elegant addition to any meal, your guests will be impressed. As it is this recipe is vegan, no dairy or animal products at all. Of course I added a couple of tbs of butter to mine, just because I like butter but this is completely optional and unnecessary. The soup is delicious as is.

Serves 8

3 tablespoons olive oil
1 medium onion (6 ounces), sliced thin
1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets
Salt, to taste
5 1/2 cups water, divided
Extra virgin olive oil, to taste
Freshly ground black pepper, to taste

Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.
Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.
Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.