Archive for the ‘Soups’ Category

Green Pepper With Beef Soup

March 15, 2009

bell-pepperDon’t let the photo confuse you.  This recipe is for a soup that is reminiscent of stuffed bell peppers.  It is very hardy and goes down well with a Waldorf salad and cornbread.  Serve it on those cold, snowy nights or rainy days when you need something to stick to your ribs.

1 lb ground round

1 large onion, chopped

2 cloves of garlic minced

1 can (14.5 oz) diced tomatoes

3 large green bell peppers, chopped

1 cup white rice

1 tsp thyme

1 Tbsp Worchestershire Sauce

1/4 cup dry white wine

2 cups beef stock

1 Tbsp tomato paste

Sea salt and fresh ground pepper to taste

Warm a medium sized stock pot or dutch oven over medium high heat.  Brown beef thoroughly and drain off grease.  Add onions, garlic, and bell peppers, cook another 5-7 minutes.  Add tomatoes, wine, thyme, Worchestershire, 1-1/2 cups beef stock and the rice.  Whisk tomato paste with remaining 1/2 cup of beef stock and add to the pot.  Add salt and pepper and simmer for 30 minutes or until rice is done.    Serve with grated cheddar cheese on top.  Makes 5 servings.

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Salmon Zucchini Soup

March 15, 2009

salmon-soupWhen you live in salmon country creating new salmon dishes is a must lest we are bored with the local fare.  In Alaska, not only did we catch and eat pinks, silvers, and reds, but we also caught huge 40 + pound King Salmon.  There was salmon roasts, salmon steaks, salmon cheeks, salmon eggs for bait and caviar, salmon bones for fish stock and fertilizer in the vegetable garden.  Everyone ate salmon, even the dogs and kitties and everyone had salmon in the freezer along with razor clams, mussels, and crabs.

This recipe is simple yet elegant for a starter course or main dish supper.

6 Tbsp butter

1 cup chopped onion

1 cup chopped celery

1/2 cup diced green bell pepper

2 cups diced potato

2 cloves garlic minced

1 cups diced carrots

4 cups fish stock (or chicken stock)

1 cup dry white wine

1 cup chopped zucchini (courgettes)

1/2 tsp each salt and fresh ground black pepper

1 tsp dried thyme (2-3 sprigs fresh)

2 tsp dried tarragon  (5-6 sprigs fresh)

2 lbs fresh salmon chopped

2/3 cup milk

1/3 cup heavy cream

Tabasco to taste (1-2 dashes)

Warm a good sized stock pot or dutch oven, melt the butter, add the onion, celery, pepper, garlic, potatoes, and carrots. Saute over medium high heat until fragrant and wilted.  Add the wine to deglaze the pan, then add the stock.  Bring to a boil for 5-10 minutes, lower heat and simmer 30-40 minutes.  Add the salt, pepper, thyme, tarragon, zucchini, and salmon.  Simmer 10 minutes more and add milk, cream, and Tabasco.  Cook until heated through.  Adjust seasonings if needed.  Serve with parsley garnish, big loaf of warm sourdough bread, and your favorite salad.

Crimini Mushroom Soup with Brandy

March 14, 2009

mushroomsJewels of the forest and cow patties, mushrooms are a gastronomic experience that everyone should be exposed to at an early age.  Mushrooms are loaded with vital elements we need to reduce heart disease, stroke and prostate cancer.  They are low in calories, fat and sodium yet a good source of fiber.  This recipe is easy, delicious and filling for a quick supper on a cold winter’s night.  If there is any leftover, which is doubtful, add it to a green bean or broccoli casserole.  Any mushroom will work with this recipe  though the darker the mushroom, such as a crimini or portabello, the richer the color and flavor will be.

1 lb of crimini mushrooms, slicedmushroom-soup

2 Tbsp of butter

2 strips of bacon

2 shallots, diced

1/2 Walla Walla Sweet Onion, diced

4 cups beef stock

2 hots of brandy

1 Tbsp fresh thyme leaves, or 1 tsp of dried thyme

2 dashes of Tabasco sauce

1/2 cup whipping cream

 Sea salt and fresh ground black pepper to taste

In a non-stick skillet, fry bacon to render fat.  Remove from skillet and chop.  Add butter to skillet and saute shallots and onion for 3-4 minutes. Add the mushrooms and continuing cooking until the juices dissipate.  Remove to a stock pot with the bacon, add the beef stock and bring to a boil for 2-3 minutes.  Reduce heat to simmer, add brandy, fresh thyme, and Tabasco.  Continue to simmer for 5-10 minutes, add cream, salt and pepper.  Cook only until cream is heated through.  Serve with a salad and warm crusty bread.

Sweet Potato Coconut Curry Soup

March 12, 2009

sweet-potatoThis soup is an improvised version of my pumpkin curry soup with the addition of coconut milk.   A couple of years ago I was making pumpkin soup and discovered I had no carrots, but I did have a couple of sweet potatoes.  Low and behold, with the added sweet potatoes the color was richer, the sweetness was  sweeter and the texture was smoother without having to add heavy cream.  Everyone remarked on the enhanced flavor and texture.   In fact,  it is now “lip smackin” comfort food in our house.   It’s easy to make so do give it a try.

An electric blending wand is handy for pureeing soups right in the stock pot and eliminates having to batch-puree in a blender or food processor. 

4 fresh sweet potatoes, peeled and quartered

1 stock of celery, diced

1 onion, diced

8 cups chicken stock

2 tsp salt

1/2 tsp fresh ground black pepper

2 chipolte chiles, minced

1 tsp thyme leaves

1 tsp. curry powder

1 can coconut milk (unsweetened)

Place sweet potatoes, celery, onion, and chicken stock in a stock pot and bring to a boil.  Cook until potatoes are tender, remove veggies and puree.  Return veggies to stock pot and add chiles, curry powder, thyme, and coconut milk.  Bring to a simmer for 10 minutes more.  Adjust seasonings to taste and serve with a dollop of sour cream, chopped chives, or minced parsley for a vegan version.   Crisp bacon bits may be added for carnivores.

Makes 8 servings.  Serve with a pear and arugula salad and corn bread for a quick lunch or supper.