Soups
Unusual twists on the ultimate comfort food!
Recipe Index
Feel free to browse the entire page of recipes or use these links to jump to a specific one.
Asparagus And Leek Soup
Asparagus Soup With Basil Cream
Beet Soup In Roasted Acorn Squash
Broccoli Leek Soup With Lemon Chive Cream
Butternut Squash And Apple Soup
Butternut Squash Chowder With Pears And Ginger
Carrot And Orange Soup
Cauliflower Fennel Soup
Cauliflower Soup With Truffle Oil
Celery Root Bisque With Peppered Croutons
Cepe (Porcini Mushroom) And Chestnut Soup
Chilled Avocado-Cucumber Soup
Chilled Avocado Lime Soup
Chilled Cantaloupe Soup With Tarragon
Chilled Peach Soup
Chilled Cucumber Soup with Smoked Salmon And Dill
Chilled Red And Yellow Tomato Soup
Cioppino (Giada De Laurentis)
Cream Of Asparagus Soup With Morels
Cream Of Butternut Squash And Cranberry Soup
Cream Of Cashew Soup With Armagnac
Cream Of Endive Soup
Cream Leek Soup With Bacon And Shallots
Fennel, Apple and Almond Soup
Gingered Parsnip Bisque
Lobster And Shrimp Bisque
Maryland Cream Of Crab Soup
Mushroom And Hazelnut Soup
Pea Soup With Truffle Oil And Parmesan Crisps
Roasted Beet And Tomato Soup
Roasted Tomato And Basil Soup
Roasted Tomato-Eggplant Soup
Roasted Vegetable Soup
Seafood And Squash Bisque
Spicy Broccoli Soup
Spicy Crab And Shrimp Soup
Spinach Bisque With Sour Cream
Sweet Potato Soup With Buttered Pecans
Sweet Red Pepper And Crab Bisque
Tomato Soup With Orange And Basil
Winter Squash Soup With Coconut And Ginger
Yellow And Red Pepper Bisque
1 tablespoon duck fat** (or olive oil) 2 pounds peeled chestnuts 1/4 pound cepes sliced* 1/4 pound chanterelle mushrooms sliced* 1/4 pound oyster mushrooms sliced* 1/2 small onion diced 1/3 cup diced leeks 1 tablespoon minced garlic 8 cups chicken broth 1 tablespoon cepe powder* 1 tablespoon heavy cream (*See my Supplier Page for mushrooms **See my Supplier Page for D'Artagnan) In a large heavy soup pot, heat the duck fat or oil. Sauté each of the first seven ingredients 5 minutes before adding the next. Add broth and cepe powder, and season to taste with salt and pepper. Bring to a boil, skim fat, and cook over medium heat for 1/2 hour. Adjust seasoning and puree in a blender. Return to the pot and stir in the cream.
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YELLOW AND RED PEPPER BISQUEMakes about 5 cups
1 pound yellow bell peppers, halved lengthwise and seeded 1 pound red bell peppers, halved lengthwise and seeded 4 garlic cloves, chopped fine 4 cups chicken broth 2 cups heavy cream 1/2 cup dry white wine 1 tablespoon sugar Tabasco to taste Crème fraiche* for garnish (or sour cream) *available at specialty foods shops and many supermarkets Preheat oven to 400 F. In a shallow baking pan roast bell peppers until skin begins to darken slightly, about 15 minutes. Cut peppers into pieces, keeping colors separate. In a blender puree yellow bell peppers with half the garlic and transfer to a small saucepan. Puree red bell peppers with remaining garlic and transfer to another small pan. Add to each pan 2 cups chicken broth, 1 cup cream, 1/4 cup wine, 1 1/2 teaspoons sugar, Tabasco, and salt and pepper to taste. Boil mixtures until reduced to about 2 1/2 cups. To serve soup: pour some of each soup into 2 glass measuring cups. Pour soups simultaneously into a shallow soup bowl from opposite sides of the bowl and put a dollop of crème fraiche (or sour cream) on each serving.
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SWEET RED PEPPER AND CRAB BISQUE8 Servings
2 tablespoons (1/4 stick) butter 1 cup finely chopped onion 1 cup chopped celery 1 cup chopped red bell pepper 1 1/4 t teaspoons Old Bay Seasoning or other seafood spice blend 3 cups fish stock or bottled clam juice 1/2 cup diced peeled russet potato 1/2 cup half and half 1 pound crabmeat Melt butter in heavy medium saucepan over low heat. Add onion, celery, bell pepper and Old Bay Seasoning. Cover. Cook 10 minutes, stirring twice. Add stock and potato; bring to boil. Reduce heat, cover partially and simmer until potato is very tender, about 30 minutes. Working in batches, puree soup in blender. (Can be made 2 days ahead. Cover and refrigerate). Return soup to saucepan. Add half-and-half; bring to simmer. Mix in crab. Season with salt and pepper. Cover let stand 1 minute. Ladle into bowls.
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CREAM OF ASPARAGUS SOUP WITH MORELS4 Servings
1 ounce dried morel* or porcini mushrooms, rinsed (could substitute 4 ounces of fresh morels or porcini for dried) 3/4 pound asparagus, trimmed 2 cups water 3 tablespoons unsalted butter 4 1/2 tablespoons finely chopped shallots (about 3 medium/could also use leeks) 2 cups whipping cream 6 tablespoons (3/4 stick) unsalted butter, melted 1/2 pound spinach (for color) Salt and freshly ground pepper Cayenne pepper (*See my Supplier Page for mushrooms) Cover mushrooms with hot water. Soak until softened, about 30 minutes. (If using fresh mushrooms, do not soak in water, but just clean.) Rinse mushrooms; squeeze dry. Quarter, discarding any hard parts. Cook asparagus in 2 cups boiling water until just tender. Drain; reserve cooking liquid. Cut asparagus into 1 1/2 inch pieces. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add 3 tablespoons shallots and stir 2 minutes. Add reserved asparagus cooking liquid and all asparagus except 8 tips and bring to boil. Add cream and boil until reduced to 2 1/2 cups, stirring occasionally. Puree in blender with melted butter. Melt remaining 1 tablespoon butter in large saucepan over medium heat. Add morels and remaining 1 1/2 tablespoons shallots (or leeks) and cook until almost all liquid evaporates, stirring frequently, about 5 minutes. Strain asparagus mixture through sieve into saucepan with morels. Add reserved asparagus tips. Rewarm over low heat. Season with salt, pepper and cayenne. Ladle into bowls and serve.
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ROASTED BEET AND TOMATO BISQUE6 servings
3 tablespoons olive oil 1 medium onion diced 1 clove garlic minced 4 small beets (1 pound) peeled 1 pound carrots, peeled and cut across in half 1 28 ounce can plum tomatoes drained 2 teaspoons sugar 1 tablespoon, plus 1 teaspoon salt 1 teaspoon freshly ground black pepper, plus more to taste 5 tablespoons lemon juice 2 tablespoons chopped parsley Heat 2 tablespoons of the oil in a large saucepan. Add the onion and garlic and cook for about 5 minutes, until soft. Add the remaining ingredients, except the salt and pepper, the lemon juice and parsley. Bring to a boil. Lower the heat and simmer for 1 hour. Reserve 1 beet and 2 carrots. Puree the rest in batches. Stir in 3 tablespoons of the lemon juice, 1 tablespoon of salt and 1 teaspoon of black pepper and set aside. Cut the reserved beet and carrots into 1/4 inch cubes. Toss with the remaining tablespoon of olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, pepper to taste and the parsley. Spoon into 6 bowls and pour bisque over. The bisque can be served hot or cold.
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ROASTED TOMATO-EGGPLANT SOUP8 Servings
1 large eggplant (1 1/3 pounds), peeled and sliced crosswise 1/4 inch thick Coarse salt 1/2 cup loosely packed basil leaves 4 large garlic cloves 2 scallions, cut into 1- inch lengths 1/8 teaspoon crushed red pepper 1/2 cup olive oil Roasted Tomato Stock (recipe follows) 2 medium red bell peppers, sliced lengthwise into thin strips 1 medium red onion thinly sliced 2 ripe plum tomatoes peeled, seeded and chopped Freshly ground black pepper Shaved Parmesan or Asiago cheese and chopped fresh basil, for garnish Preheat the oven to 375F. Layer the eggplant slices in a colander, sprinkling 1 tablespoon of coarse salt in between the layers. Let drain for 20 minutes. Rinse the slices and pat dry. In a food processor, add the basil, garlic, scallions and crushed red pepper. Process until finely chopped, scraping down as necessary. With the machine on, incorporate 6 tablespoons of the oil in a fine stream. On a large baking sheet, arrange the eggplant slices in a single layer, overlapping them slightly if necessary. Drizzle the basil oil on the eggplant, then spread with a rubber spatula to coat evenly. Bake the eggplant for 20 minutes, until soft and beginning to brown on the edges. Let cool, then coarsely chop: Meanwhile, in a large nonreactive saucepan, warm the Roasted Tomato Stock over moderately low heat, stirring occasionally. In a medium nonreactive skillet, heat the remaining 2 tablespoons oil over moderately high heat. Add the bell peppers and onion and cook, stirring often, until softened and lightly browned, about 10 minutes. Transfer to a food processor along with the tomatoes and chopped eggplant. Process until pureed, gradually adding 2 cups of the warm Roasted Tomato Stock. Stir the puree into the pot of warm stock and stir occasionally until heated through. Season the soup with coarse salt and black pepper. (The soup can be made I day ahead; cover and refrigerate. Warm gently over low heat to serve. If you are making the soup ahead, there is no need to heat the stock. ) Serve hot, topped with Parmesan and chopped basil. FOR roasted tomato stock: Makes 6 Cups 2 pounds ripe plum tomatoes 2 tablespoons olive oil 2 medium carrots, coarsely chopped 1 medium red onion, coarsely chopped 1/2 cup chopped white mushrooms 2 small garlic cloves, smashed 3/4 cup dry white wine 1 tablespoon tomato paste 1 bay leaf 1/2 teaspoon chopped fresh thyme 1/8 teaspoon fennel seeds Pinch of saffron threads (optional) Preheat the oven to 400F. In a roasting pan, toss the tomatoes with 1 tablespoon of the oil to coat. Bake the tomatoes for about 45 minutes, until nicely charred. Meanwhile, heat the remaining 1 tablespoon oil in a large nonreactive saucepan over moderate heat. Add the carrots, onion and mushrooms and cook, stirring often, until slightly softened and beginning to color, about 5 minutes. Stir in the garlic and cook until fragrant, 1 minute longer. Stir in the wine, tomato paste, bay leaf, thyme, fennel seeds, saffron and roasted tomatoes. Pour in 6 cups of water and bring to a boil. Reduce the heat to moderately low, cover partially and simmer for 30 minutes. Let cool completely. Then strain, pressing on the solids with a large spoon to extract as much liquid as possible. (The stock can be refrigerated for up to 3 days or frozen for up to I month.)
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LOBSTER AND SHRIMP BISQUEMakes about7 cups
16 cups water 1 1/2 cups dry white wine two 1 1/4 pound live lobsters 3/4 pound large shrimp (about 18), shelled, reserving shells, and deveined if desired 2 medium onions 1 fennel bulb, chopped (about 2 cups), reserving fronds for garnish if desired 4 large carrots, chopped 1 celery rib, chopped 2 bay leaves 3/4 teaspoon dried thyme, crumbled 1/4 cup fresh parsley sprigs 1/4 teaspoon black peppercorns zest of 1 navel orange, removed in strips with a vegetable peeler 3 garlic cloves, minced 2 tablespoons olive oil 1/4 teaspoon saffron threads a 28- to 32-ounce can whole tomatoes, drained and chopped 1/4 cup heavy cream 1 1/2 tablespoons Pernod, or to taste 1 tablespoon fresh lemon juice, or to taste In a large (5- to 6-quart) kettle combine water and 1 cup wine and bring to a boil. Plunge lobsters into liquid headfirst and return liquid to a boil. Simmer lobsters, covered, 9 minutes. With tongs plunge lobsters immediately into cold water to stop cooking, reserving cooking liquid. Working over a bowl to catch the juices, twist off tails and claws and reserve juices. Discard tomalley, head sacs, and any roe and remove meat from tails and claws, reserving it separately. To reserved cooking liquid add lobster shells, reserved lobster juices anti shrimp shells, 1 onion, quartered, I cup fennel, half of carrots, celery, I bay leaf, thyme, parsley, peppercorns, and zest. Simmer mixture gently, uncovered, skimming froth occasionally, 1 1/4 hours. Strain stock through a large sieve set over a large bowl and pour into cleaned kettle. Boil stock until reduced to about 6 cups and return to bowl. Make ahead: can do 1 day ahead--stock, cooked lobster, and shelled raw shrimp keep, covered separately and chilled, 1 day. In a kettle cook remaining onion, chopped fine, remaining 1 cup fennel, remaining carrots, remaining bay leaf, garlic, and salt and pepper to taste in oil over moderate heat, stirring, until vegetables are softened. Add remaining 1/2 cup wine and boil until mostly evaporated. Add saffron, tomatoes, and shellfish stock and simmer, covered, 20 minutes. Add shrimp and reserved lobster claw meat (reserving tail meat) and simmer 2 minutes, or until shrimp are cooked through. Remove soup from heat and remove 6 shrimp, reserving them. Discard bay leaf. In a blender puree soup in batches until smooth, transferring as it is pureed to a very fine sieve set over a saucepan. Force soup through sieve, pressing hard on solids, and whisk in cream, Pernod, and salt and pepper to taste. Heat bisque over moderate heal until hot (do not boil) and stir in lemon juice. Chop fine reserved shrimp and lobster tail meat and divide among heated soup bowls. Ladle soup over shellfish and garnish with reserved fennel fronds.
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CREAM OF BUTTERNUT SQUASH AND CRANBERRY SOUPMakes about 12 cups, serving 8 to 12
For the cranberry puree: a 12ounce bag of cranberries (about 3 cups), picked over 1 cup Ruby Port 1/2 cup sugar For the soup: 1 large onion, chopped 2 carrots, sliced thin 1/2 stick (1/4 cup) unsalted butter 3/4 teaspoon ground mace 1/2 teaspoon ground ginger 1/2 teaspoon white pepper plus additional to taste 3 pounds butternut squash, peeled, seeded, and cut into 1 inch pieces 2 sweet potatoes (about 1 1/4 pounds), peeled and cut into 1 inch pieces 6 cups chicken broth Make the cranberry puree: In a heavy saucepan combine the cranberries, the Port, and the sugar and simmer the mixture, stirring occasionally, for 7 to 10 minutes, or until the cranberries burst and the mixture starts to thicken. In a food processor puree the mixture and force the puree through a fine sieve into a bowl, discarding the solids. The puree keeps, covered and chilled, for 3 days. Make the soup: In a large heavy saucepan cook the onion and the carrots in the butter over moderately low heat, stirring occasionally, until the onion is softened, add the mace, the ginger, 1/2 teaspoon of the white pepper, the squash, the sweet potatoes, and 4 cups of the broth, and simmer the mixture, covered, for 30 minutes, or until the vegetables are very soft. In a blender or food processor puree the soup in batches, transferring it as it is pureed to a saucepan, and stir in the remaining 2 cups broth, the additional white pepper, and salt to taste. The soup keeps, covered and chilled, for 1 day. To serve the soup: Reheat the cranberry puree and spoon it into a pastry bag fitted with a small plain tip. (Or spoon the puree into a small zip lock bag and cut off the tip of one corner.) Reheat the soup, divide it among soup bowls, and pipe about 1 tablespoon of the cranberry puree decoratively onto each serving.
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CARROT AND ORANGE SOUPMakes about 6 cups, serving 6
2 cups finely chopped onion 1/2 stick (1/4 cup) unsalted butter 1 ½ pounds carrots chopped 4 cups chicken broth I cup fresh orange juice 1/4 teaspoon freshly grated orange rind, or to taste 1 tablespoon Grand Marnier, to taste, if desired Orange slices for garnish Decorative carrot slices for garnish In a large heavy saucepan cook the onion in the butter, covered, over low heat, stirring occasionally, for 25 minutes, or until it is golden. Add the carrots and the broth, bring the liquid to a boil, and simmer the mixture, covered, for 30 to 35 minutes, or until the carrots are very tender. Drain the mixture in a sieve set over a large bowl, reserving the liquid. Puree the vegetables in a food processor with 1 cup of the reserved liquid, and return the puree to the pan, cleaned. Stir in the orange juice, enough of the remaining reserved liquid to thin the soup to the desired consistency, the rind, the Grand Marnier, and salt and pepper to taste and heat the soup over moderately low heat, stirring, until it is heated through. Ladle the soup into bowls and garnish it with the orange and carrot slices.
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FENNEL, APPLE AND ALMOND SOUPMakes about 5 1/2 cups
2 tablespoons walnut or olive oil 1 ounce fennel bulb, sliced 1 small onion, chopped 1 large tart green apple, peeled, cored, chopped 1 6-ounce celery root, peeled, chopped 2 1/2 cups chicken broth 1/2 cup whipping cream 1 tablespoons ground toasted almonds Pinch of ground nutmeg 2 tablespoons toasted sliced almonds Fennel fronds Heat oil in Dutch oven over medium heat. Add fennel and onion and sauté until softened, about 5 minutes. Mix in apple, celery root and broth. Bring to simmer. Cover and cook until vegetables are soft, about 30 minutes. working in batches, transfer mixture to a blender. Puree until smooth. Add whipping cream, ground almonds and nutmeg. Season to taste with salt and pepper. (Can be made 1 day ahead. cover tightly and refrigerate.) Reheat soup. Ladle into bowls. Top with sliced almonds and fennel fronds.
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SWEET POTATO SOUP WITH BUTTERED PECANSMakes 11 cups serving 8 to 10
For the soup: 3/4 cup finely chopped onion 1 cup finely chopped leek, washed well and drained 2 large garlic cloves, minced 3 large carrots, sliced thin; (about 1 1/2 cups) 1 bay leaf 3 tablespoons unsalted butter 2 pounds (about 3 large) sweet potato a 1/2-pound russet (baking) potato 5 cups chicken broth plus additional for thinning the soup if desired 3/4 cup dry white wine 1 1/2 cup water For the buttered pecans: 3/4 cup chopped pecans 2 tablespoons unsalted butter crème fraiche or sour cream as an accompaniment Make the soup: In a kettle cook the onion, the leek, the garlic, and the carrots with the bay leaf and salt and pepper to taste in the butter over moderate heat, stirring, until the vegetables are softened. Add the sweet potatoes, peeled, halved lengthwise, and sliced thin, the russet potato, peeled, halved lengthwise, and sliced thin, the 5 cups broth, the wine, and the water. simmer the mixture, covered, for 15 to 20 minutes, or until the potatoes are very tender, and discard the bay leaf. In a blender puree the mixture in batches until it is very smooth, transferring it as it is pureed to a large saucepan, add the additional broth to thin the soup to the desired consistency, and season the soup with salt and pepper. The soup may be made 1 day in advance, kept covered and chilled, and reheated. Make the buttered pecans: In a skillet cook the pecans in the butter with salt to taste over moderate heat, stirring occasionally, for 10 minutes, or until they are golden brown, and transfer them to paper towels to drain. (The pecans may be made 2 days in advance and kept in an airtight container or a resealable plastic bag.) Divide the soup among bowls and top each serving with a dollop of the crème fraiche and some of the buttered pecans.
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CARROT-GINGER SOUP Makes about 4 cups
8 medium carrots, peeled and cut into 1/2-inch pieces (about 3 cups) 2 cups low-salt chicken broth 4 1/2 cups water 2 teaspoons grated peeled fresh ginger root 1/2 teaspoon freshly grated orange zest 1/2 cup fresh orange juice 1/4 teaspoon Angostura bitters 1 cup heavy cream 1/2 stick (1/4 cup) unsalted butter, cut into 4 pieces In a large saucepan simmer carrots, broth, and water until carrots are very soft, about 25 minutes. In a blender puree mixture in 2 batches, forcing each batch through a fine sieve into a bowl as pureed. In pan bring puree to a simmer and stir in ginger root, zest, orange juice, bitters, cream, butter, and salt to taste, stirring until butter is melted. Remove pan from heat and let stand, covered, 10 minutes to let flavor develop. Reheat soup until hot.
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ROASTED TOMATO BASIL SOUPServes 6
6 pounds tomatoes, cored 3/4 cup olive oil 3 garlic cloves, chopped fine l 1/2tablespoons minced fresh thyme leaves 1 1/2 cups chopped onion 1 cup packed fresh basil leaves plus 3 tablespoons minced 2 cups chicken broth 1/2 cup heavy cream Arrange the tomatoes in a baking pan large enough to hold them in one layer, drizzle them with 1/4 cup of the oil, and sprinkle them with the garlic and the thyme. Roast the tomatoes in the middle of a preheated 350F oven, turning them occasionally, for 1 hour. In a kettle cook the onion in 1/4 cup of the remaining oil over moderately low heat, stirring, until it is softened. Add the tomatoes and the minced basil and cook the mixture, stirring, for 5 minutes. Add the broth, bring the liquid to a boil, and simmer the mixture, stirring, for 5 minutes. Force the mixture through a food mill, fitted with the medium disk, into a bowl and return it to the kettle. (Or puree in a blender, but leave a bit of texture.) Stir in the cream, scalded, and salt and pepper to taste and keep the soup warm, covered. In a food processor puree the basil leaves with the remaining 1/4 cup oil and season the mixture with salt and pepper. Drizzle the soup with the basil puree.
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ROASTED VEGETABLE SOUP8 Servings
1 1/2 pounds medium beets 1 head of garlic, top sliced off to expose the cloves 1 tablespoon water 1 pound carrots, cut into 1-inch pieces 1 pound turnips, cut into l-inch wedges 2 medium onions, quartered 1/2 cup plus 1 tablespoon extra-virgin olive oil Coarse salt Freshly ground pepper 16 thin baguette slices 7 cups chicken stock 1 cup finely chopped mint Preheat the oven to 400F. Put the beets and garlic on a large piece of foil and sprinkle with the water. Wrap the beets and garlic in the foil and roast for about 1 hour, or until the beets are tender when pierced with a knife and the garlic feels soft when pressed. Let cool slightly. Peel and quarter the beets and put them in a large bowl. Squeeze the soft garlic cloves from their skins onto the beets. Meanwhile, on a large rimmed baking sheet, toss the carrots, turnips and onions with 1 tablespoon of the olive oil and season with salt and pepper. Spread the vegetables in a single layer and roast for about 1 hour, stirring occasionally, until tender and browned. Add the roasted vegetables to the beets. Arrange the baguette slices on another baking sheet and bake for about 3 minutes, or until toasted. Working in batches, coarsely puree all of the roasted vegetables in a food processor or blender, adding enough chicken stock to loosen the mix. Transfer the puree to a saucepan, add the remaining chicken stock and bring to a simmer over moderate heat. Season with salt and pepper. In a small bowl, stir the remaining 1/4 cup of oil into the mint and season with salt and pepper. Spoon the mint onto the toasts. Ladle the soup into bowls and serve with the mint croutons. (The soup can be refrigerated overnight and the toasts can be stored in an airtight container. Rewarm the soup before serving.)
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CELERY ROOT BISQUE WITH PEPPERED CROUTONS6 Servings
For soup: 6 tablespoons (3/4 stick) unsalted butter 1 large onion, chopped 3 celery ribs with leaves, sliced 2 1/4 pounds celery roots, peeled, coarsely chopped 2 medium russet potatoes, peeled, coarsely chopped 2 large parsnips, peeled, coarsely chopped 5 cups chicken stock 1 bay leaf 4 fresh thyme sprigs or 1 teaspoon dried, crumbled 1/2 teaspoon white pepper 1/4 teaspoon coriander seeds 2 cups spinach leaves 1/2 cup heavy cream or half and half Salt For peppered croutons: Makes about 1 1/2 cups 3 1-inch-thick seedless rye bread or wheat bread slices, crusts trimmed, cut into 1/2-inch cubes 3 tablespoons unsalted butter 1 garlic clove, thinly sliced 1/4 teaspoon coarsely ground pepper 1/4 teaspoon ground nutmeg 1/4 teaspoon dried thyme, crumbled or 1/2 teaspoon fresh 1 1/2 tablespoons freshly grated Parmesan cheese 1 teaspoon grated lemon peel Salt Make the soup: Melt butter in heavy large nonaluminum pot over medium heat. Add onion and celery and sauté until slightly softened, about 5 minutes. Add celery roots, potatoes and parsnips and sauté 5 minutes. Add 3 cups stock, bay leaf, thyme, white pepper and coriander. Bring to boil. Reduce heat, cover partially and simmer until vegetables are very soft, about 25 minutes. Discard bay leaf and thyme sprigs. Add spinach to soup and cook until just wilted, stirring occasionally, about 2 minutes. Puree soup in batches in processor. Return soup to pot. Add cream and remaining 2 cups stock and simmer 15 minutes, stirring occasionally. Season with salt and white pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to a simmer before continuing.) Ladle soup into bowls. Sprinkle with croutons and serve. Make peppered croutons: Preheat the oven to 325F. Spread out bread cubes on a heavy baking sheet. Bake until lightly toasted, turning to get all sides toasted, about 10 minutes. Transfer to a bowl and cool. Maintain oven temperature. Melt butter in heavy small saucepan over very low heat. Add garlic, pepper, nutmeg and thyme and cook 8 minutes to blend flavors. (Do not allow butter to brown). Strain butter mixture over bread and toss to coat. Spread cubes out on the same baking sheet and bake for 10 minutes.
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CAULIFLOWER FENNEL SOUPMakes about 4 1/2 cups
1 small head cauliflower 1 large garlic clove, chopped 3/4 teaspoon fennel seeds 2 1/2 cups water 1/2cup heavy cream
Cut cauliflower into 2-inch pieces, discarding outer leaves and core. In a 2-to 3-quart heavy saucepan simmer cauliflower with garlic and fennel seeds in water, covered, until cauliflower is very tender, about 10 minutes. Cool mixture 15 minutes and in a blender puree in batches, transferring to a bowl. In pan, stir together puree, cream, and salt and pepper to taste and heat soup over moderate heat, stirring occasionally, until heated through.
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SPINACH BISQUE WITH SOUR CREAMMakes 4 servings
1/4 cup (1/2 Stick) butter 1 large onion, chopped 6 cups no-fat low-salt chicken broth 10 ounces spinach leaves, large stems removed and thoroughly cleaned 2 fresh parsley sprigs 1 large fresh thyme sprig 1 small Serrano chili pepper 2 tablespoons dry Sherry Sour cream
Melt butter in heavy large Dutch oven over medium heat. Add onion; sauté until almost tender, about 8 minutes. Add broth, spinach, parsley, thyme and whole chili; bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally. Discard thyme sprig and chili. Puree soup in blender in batches. Return to pot. Add Sherry and simmer 5 minutes. Season with salt and pepper to taste. (Can be made 1 day ahead. Cover and chill. Rewarm before continuing.) Ladle soup into bowls. Top with a dollop of sour cream.
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ASPARAGUS AND LEEK SOUPServes 2
1 cup finely chopped white and pale green part of leek, washed well 1 garlic clove minced 2 tablespoons unsalted butter 1 pound asparagus, trimmed and cut into 1-inch pieces 1 1/4 cups no-fat, low salt chicken broth 1/3 cup sour cream
In a saucepan cook the leek and the garlic in the butter over moderately low heat, stirring, until the leek is softened. Add the asparagus, the broth, and 1/2 cup water, and simmer the mixture, covered, for 10 to 12 minutes, or until the asparagus is very tender. Puree two thirds of the mixture in a blender until it is very smooth. Stir the puree into the mixture remaining in the pan, and whisk in the sour cream and salt and pepper to taste. Cook the soup over moderately low heat until it is heated through, but so not let it boil.
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MARYLAND CREAM OF CRAB SOUPMakes 4 servings
1 tablespoon butter 1 small onion, chopped 2 whole cloves 1 large bay leaf 1 tablespoon all purpose flour 2 cups milk 1 cup whipping cream 1/8 teaspoon ground nutmeg 1/8 teaspoon (or more) cayenne pepper 1/2 pound fresh crabmeat, picked over 1 8-ounce bottle clam juice 1/4 cup dry Sherry (preferably Spanish) 1/4 cup chopped fresh chives or green onions Additional dry Sherry (optional)
Melt butter in heavy large saucepan over medium heat. Add onion, cloves and bay leaf and sauté until onion is translucent, about 3 minutes. Sprinkle with flour and stir 1 minute. Gradually whisk in milk and cream. Add nutmeg and 1/8 teaspoon cayenne pepper. Reduce heat to medium-low. Simmer until slightly thickened, about 15 minutes. Strain soup into a bowl, pressing on the solids to release liquid. Return liquid to the pot. Add crabmeat and clam juice and Sherry; simmer until thickened, about 15 minutes (do not boil). Season with additional cayenne pepper, if desired, and salt and pepper. (Can be made I day ahead. Chill. Rewarm over low heat.) Ladle soup into bowls; garnish with chives. Pass additional Sherry if desired.
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CREAM OF ENDIVE SOUPMakes 6 servings
6 large Belgian endive heads 3 tablespoons butter 3 tablespoons minced shallots or green onions 4 1/2 cups no fat low salt chicken broth 3 tablespoons long grain rice 1 1/2 cups whipping cream Salt and pepper to taste Minced fresh chives for garnish
Trim 1 inch from bottom of each endive. Cut endives in quarters lengthwise. Remove cores and discard. Coarsely chop endive. Melt butter in heavy large saucepan over medium heat. Add endive and shallots. Sauté until soft, about 8 minutes. Stir in 2 1/2 cups stock and rice. Reduce heat, cover and simmer until rice is tender about 20 minutes. Transfer to bowl and let cool slightly. Puree endive mixture in batches in blender until smooth. Return to pot. Add remaining 2 cups chicken broth and simmer 5 minutes. Stir in cream and heat through. Season with salt and pepper to taste. (Can be made 1 day ahead. Cover and refrigerate. Reheat before continuing.) Garnish with chives.
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SPICY BROCCOLI SOUPServes 6 to 8
1 large onion, chopped coarse 2 tablespoons unsalted butter 1 bunch of broccoli (about 1 1 pounds), cut into flowerets, the flowerets quartered if large, and the stems cut into 1/2-inch dice 1/4 pound fresh mushrooms, sliced 1 large russet (baking) potato (about 3/4 pound) 1 teaspoon curry powder 6 cups no fat, low salt chicken broth 1 1/2 tablespoons fresh lime juice lime slices for garnish sour cream as an accompaniment
In a kettle cook the onion in the butter over moderately low heat, stirring, until it is softened, add the broccoli, the mushrooms, the potato, peeled and cut into 1-inch pieces, the curry powder, and the broth, and simmer the mixture, covered, for 15 minutes. In a blender or food processor puree the soup in small batches, transferring it as it is pureed to a tureen, and stir in the lime juice. Divide the soup among 6 to 8 bowls, garnish each with a lime slice and serve it with a dollop of sour cream. (Soup may also be served chilled.)
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8 Servings
If you make this soup ahead, you may want to cut back on the red pepper. Like all chilies, red peppers mellow and release more spiciness the longer they are in contact with other food.
1/4 cup olive oil
1 1/2 cups chopped onions
2/3 cup chopped carrots
2 teaspoons chopped garlic
2 teaspoons dried basil
1/2 teaspoon (scant) dried crushed red pepper
6 cups chicken stock or canned no-fat, low-salt broth
2 28-ounce cans Italian plum tomatoes, drained, coarsely chopped
3 1/2 teaspoons grated orange peel
Sugar
6 tablespoons fresh orange juice
2 tablespoons sliced fresh basil
Heat oil in heavy Dutch oven over medium heat. Add onions and carrots; stir until vegetables begin to soften, about 4 minutes. Add garlic, dried basil and red pepper; sauté 1 minute. Add stock, tomatoes, 2 teaspoons peel and pinch of sugar. Simmer uncovered until vegetables are very tender, about 25 minutes. Puree soup in batches in blender. Return soup to Dutch oven. Stir m juice. Season with additional sugar and salt. (Can be made 2 days ahead. Cover and chill. Return to simmer before serving.) Ladle soup into bowls. Garnish with teaspoons orange peel and fresh basil.
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Serves 8 (makes about 10 cups)
The roasted acorn squash tastes fabulous when scooped up with spoonfuls of the beet soup. But if oven space is limited simply serve the soup in bowls.
For roasted squash:
8 (1 to 1 1/4 pound) acorn squash
3 tablespoons vegetable oil
1 tablespoon kosher salt
For soup:
1 large red onion, chopped
1 1/2 tablespoons vegetable oil
5 medium beets (2 lb without greens), peeled and cut into 1-inch pieces
1 red apple such as Gala or Braeburn, peeled and cut into 1-inch pieces
2 garlic cloves, minced
4 cups chicken or vegetable broth
4 to 5 cups water
2 tablespoons cider vinegar
1 tablespoon packed light brown sugar
Juice of 1 lemon
Roast squash:
Preheat oven to 375F. Cut off "tops" of squash (about 1 inch from stem
end) and reserve. Scoop out seeds and discard. Cut a very thin slice off bottoms of squash
to create a stable base. Brush "bowls" and tops all over with oil and sprinkle
salt inside: Arrange squash bowls, with tops alongside, stem ends up, in 2 large shallow
baking pans. Roast squash in upper and lower thirds of oven, switching position of pans
halfway through baking, until flesh of squash is just tender, about 1 1/4 hours total. Can
also bake in the microwave for about 35-40 minutes. Do not get them overly soft or floppy.
they need to hold their shape to hold the soup. Squash flesh shrinks during baking; if a
small hole forms, serve soup in squash but set in a soup bowl.
Make soup while squash roast:
Cook onion in oil in a 5-quart heavy saucepan over moderate heat, stirring
occasionally, until softened. Add beets and apple and cook, stirring occasionally, 5
minutes. Add garlic and cook, stirring, 30 seconds. Add broth and 4 cups water, then
simmer, uncovered, until beets are tender, about 40 minutes. Stir in vinegar and brown
sugar. Puree soup in 3 batches in a blender until very smooth, at least 1 minute per batch
use caution when blending hot liquids), transferring to a large bowl. Return soup to pan,
then season with salt and pepper and reheat. If soup is too thick, add enough water to
thin to desired consistency. Serve soup in squash bowls. Soup can be made 3 days ahead and
chilled, covered.
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6 Servings
3 tablespoons unsalted butter
3/4 pounds mushrooms, thinly sliced
2 celery stalks, finely chopped
1 small onion, finely chopped
1 leak (white part only), finely chopped
3 tablespoons all purpose flour
4 cups chicken stock or canned no-fat, low salt broth
1/2 teaspoon minced fresh thyme
1/4 teaspoon minced fresh basil
1/4 teaspoon minced fresh oregano
l bay leaf
1 cup half and half
2/3 cup hazelnuts, toasted and husked (about 3 ounces), finely ground
Salt and freshly ground white pepper
1/4 pound button, oyster or stemmed shitake mushrooms, finely chopped
Melt butter in heavy large saucepan over medium heat. Add 3/4 pound mushrooms, celery, onion and leek and sauté 10 minutes. Add flour and stir 5 minutes. Gradually mix in stock. Add thyme, basil, oregano and bay leaf and bring to boil. Reduce heat cover partially and simmer 45 minutes. strain soup through fine sieve into medium saucepan, pressing on solids with back of spoon. (Can be prepared 1 day ahead. Cool, cover and refrigerate.) Add half and half and hazelnuts to soup and bring to simmer. Season with salt and pepper. Mix in 1/4 pound mushrooms. Ladle into bowls and serve.
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CREAMY ROOT VEGETABLE SOUPMakes four servings
2 teaspoons olive oil
1 pound parsnips, peeled and coarsely chopped
1 small celery root, peeled and sliced 1/3 inch thick
2 medium carrots, thinly sliced
1 medium red potato, cut into 1-inch dice
1 large leek, white and tender green, thinly sliced
2 garlic cloves, minced
3 fresh thyme sprigs
Salt
1 quart chicken stock or canned low-sodium, no fat broth
Freshly ground pepper
1 tablespoon minced fresh rosemary
Heat the oil in a large saucepan. Add the parsnips, celery root, carrots, potato, leek, garlic, thyme, 1/2 teaspoon of salt and 1/2 cup of water. Cook over moderately high heat, stirring, until the liquid has evaporated and the vegetables start to brown, about 10 minutes. Add the stock, cover the pan and reduce the heat to moderately low. Cook until the vegetables are very tender, about 30 minutes. Transfer the soup to a blender and puree until smooth, then season with salt and pepper. The soup can be refrigerated for up to 1 day. Rewarm before serving. Ladle the soup into bowls, sprinkle with the rosemary and serve.
OYSTERS ROCKEFELLER SOUPMakes twelve servings
8 tablespoons (1 stick) butter
1 cup chopped celery
I cup chopped shallots (about 6)
1 garlic clove, minced
1/2 cup all purpose flour
2 cups whipping or heavy cream
2 cups low-salt, no fat chicken broth
4 8-ounce jars shucked oysters, drained, juices reserved, oysters cut
into 1-inch pieces if large
1 teaspoon Creole or Cajun seasoning
1 teaspoon hot pepper sauce
1 9- to l0-ounce bag spinach leaves
1/4 cup Pernod or other anise-flavored liqueur
Bottled clam juice (optional)
Melt 6 tablespoons butter in heavy large pot over medium heat. Add celery, shallots, and garlic. Sautee until tender, about 5 minutes. Add flour; stir 2 minutes. Gradually whisk in cream, broth, and oyster juices. Add Creole seasoning and pepper sauce. Simmer until thick and smooth, whisking often, about 3 minutes. Can be made I day ahead. Cover and chill. Return to simmer before continuing. Melt 2 tablespoons butter in large skillet over medium-high heat. Add spinach. Toss until wilted but still bright green, about 2 minutes; remove from heat. Add oysters to soup. Simmer until edges curl, about 3 minutes. Add Pernod and spinach. Thin with clam juice by 1/4 cupfuls, if desired; season with salt and pepper.
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BUTTERNUT SQUASH AND APPLE SOUPMakes eight servings
2 tablespoons (1/4 stick) butter
1 large onion, chopped
1/2 teaspoon ground nutmeg
4 1/4 pounds butternut squash, peeled, seeded, cut into 1-inch cubes
4 1/4 cups (or more) vegetable broth
1 Gala apple, peeled, cored, diced
1/2 cup apple juice
Light sour cream
Chopped fresh chives
Melt butter in large pot over medium-high heat. Add onion and nutmeg; sauté until onion begins to brown, about 5 minutes. Add squash, 4 1/4 cups broth, apple, and apple juice. Bring to boil; reduce heat and simmer uncovered until squash and apple are tender, about 30 minutes. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. Bring soup to simmer, thinning with more broth if desired. Ladle soup into bowls. Garnish with sour cream and chives.
FENNEL, LEEK AND SPINACH SOUPMakes eight servings
6 tablespoons (3/4 stick) unsalted butter
6 cups chopped fresh fennel bulbs
4 cups chopped leeks (white and pale green parts only)
6 cups no fat, low salt chicken broth
2/3 cup (packed) fresh spinach leaves
Melt butter in large pot over medium heat. Add fennel and leeks. Sauté until just translucent, about 15 minutes. Add broth and cover pot. Simmer until vegetables are tender, about 20 minutes. Puree soup in small batches in blender until smooth, adding spinach to last batch before pureeing. Return soup to same pot. Season with salt and pepper. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.) Rewarm soup over low heat, stirring occasionally. Ladle into bowls and serve.
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Serves 6 to 8
1 cups roasted, shelled, and skinned chestnuts (1 pound
in shell or 14 ounces bottled whole)
1 shallot, chopped
2 leeks (white and pale green parts only), chopped
3/4 stick(6 tablespoons) unsalted butter
2 tablespoons dry white wine
1/2 fennel bulb (sometimes called anise), stalks and core discarded and
bulb coarsely chopped
1 cup chicken broth
2 1/2 cups water
1/4 cup half-and-half
Coarsely chop chestnuts, reserving 1/3 cup for garnish. Cook shallot and leeks in 2 tablespoons butter in a 5-quart heavy pot over moderate heat, stirring, until softened. Add wine and simmer until almost all liquid is evaporated, about 1 minute. Stir in fennel, broth, chestnuts (excluding garnish), and water, then simmer, covered, 20 minutes. Stir in half-and-half and cool mixture slightly. .Puree mixture in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids). Return soup to pot and bring to a simmer, thinning with water if desired. Season with salt and pepper. While soup is reheating, heat remaining 4 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté reserved chestnuts with salt and pepper to taste, stirring constantly, until crisp and butter is browned, about 4 minutes. Serve soup topped with chestnuts and drizzled with browned butter.
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Makes 6 Servings
Cashews give this elegant starter a nutty sweetness; the Armagnac adds depth.
1/4 cup (1/2 stick) butter
1 tablespoon peanut oil
2 cups unsalted natural cashews
1/3 cup chopped shallots
2 14-ounce cans low-salt no-fat chicken broth
1/4 cup cream Sherry
2 cups half and half
1/2 cup whipping cream
2 tablespoons water
1 teaspoon cornstarch
2 tablespoons Armagnac or Cognac
Chopped chives
Melt butter with oil in heavy large pot over medium heat. Add cashews and shallots. Cook until shallots are golden brown, stirring occasionally, about 10 minutes. Add broth and Sherry. Increase heat to high and bring to boil. Add half and half and cream. Reduce heat to medium and simmer uncovered until cashews are tender, about 20 minutes. Working in batches, puree soup in blender until very smooth. Strain soup into large saucepan, discarding solids left in strainer. Whisk 2 tablespoons water and 1 teaspoon cornstarch in small bowl to blend. Bring soup to boil. Whisk cornstarch mixture into soup, stirring until soup thickens slightly, about 2 minutes. Stir in Armagnac. Season soup to taste with salt and pepper. Divide soup among 6 bowls. Sprinkle with chopped chives and serve.
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Makes 6 Servings
The truffle oil is not essential, but it's a nice indulgent touch. Since the oil's flavor dissipates with heat, add the oil to this first-course soup just before serving.
2 tablespoons (1/4 stick) butter
1 large onion, finely chopped
1 pound cauliflower florets (about 5 cups
2 14 1/2-ounce cans low-salt no-fat chicken broth
1 teaspoon white truffle oil* or extra-virgin olive oil
1 tablespoon thinly sliced chives
*White truffle oil is available at Earthy Delights or D'Artagnan (Jersey City, NJ)
Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 8 minutes. Add cauliflower and sauté 2 minutes. Add broth. Cover and simmer until cauliflower is tender, about 25 minutes. Working in batches, transfer soup to blender and puree until smooth. Return soup to pot. (Soup can be prepared 1 day ahead. Cool slightly. Cover and refrigerate.) Bring soup to simmer. Season to taste with salt
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Makes 8 servings
This is a spectacular soup is thickened with potato instead of cream.
7 large leeks (about 4 3/4 pounds)
1/4 cup (1/2 stick) butter
1 large onion, chopped
2 tablespoons sugar
2 teaspoons dried thyme or 3 teaspoons fresh
3 l4 1/2-ounce cans (or more) low salt vegetable broth
1 12-ounce russet potato, peeled, quartered
1 1/2 cups sliced green onions (scallions/about 1 bunch)
6 slices hickory-smoked bacon; cut into 1-inch pieces
4 large shallots, cut into 1/4-inch thick slices
Pinch of sugar
Cut dark green tops from leeks. Thinly slice 2 leeks. Set aside to use later as garnish. Coarsely chop remaining 5 leeks. Melt butter in heavy large Dutch oven over medium heat. Add coarsely chopped leeks, onion, 2 tablespoons sugar and thyme and sauté until leeks begin to soften, about 8 minutes. Stir in 3 cans broth and potato. Cover and simmer until potato is tender, about 25 minutes. Add green onions and simmer 3 minutes. Using slotted spoon, transfer half of vegetables to processor and puree until smooth. Gradually add half of cooking liquid to puree in processor and blend well. Transfer puree to large saucepan. Repeat with remaining vegetables and cooking liquid. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate sliced leeks and soup separately.) Preheat oven to 350F. Sauté bacon in heavy large skillet over medium heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to, paper towels and drain. Reserve bacon drippings. Arrange shallots on half of large baking sheet and sliced leeks on remaining half. Drizzle with bacon drippings. Sprinkle with pinch of sugar. Season to taste with salt and pepper. Bake until vegetables are light golden, stirring occasionally, about 20 minutes. Cool on baking sheet. (Can be made 4 hours ahead. Let stand at room temperature.) Bring soup to simmer. Thin with more broth, if desired. Ladle soup into bowls. Garnish with bacon and roasted shallots and leeks.
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Serves 6
Truly ripe tomatoes from your local farmers' market or ripe heirloom tomatoes are the secret to this dish.
For yellow tomato soup:
2 pounds ripe yellow beefsteak tomatoes, quartered
1/4 cup chopped white onion
1 small celery rib, chopped
1/4 cup chopped fennel bulb (sometimes called anise)
1 small garlic clove, chopped
2 tablespoons chopped shallot
2 tablespoons Champagne vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
For red tomato soup:
3 pounds ripe red beefsteak tomatoes, quartered
1 1/4 cups canned tomato juice
1/4 cup chopped red onion
1 small celery rib, chopped
1/4 cup chopped fennel bulb
1 small garlic clove, chopped
2 tablespoons chopped shallot
2 tablespoons Champagne vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Garnish: chopped fresh chervil or tarragon
Special equipment: a 3-inch pastry ring or round cutter
Make yellow tomato soup:
Blend together all yellow tomato soup ingredients in blender until
smooth. (Blend in 2 batches, using half of ingredients per batch, if
necessary.) Force through large sieve into another bowl, discarding
solids, then chill 1 hour.
Make red tomato soup:
Blend together all red tomato soup ingredients in cleaned blender
until smooth. (Blend in 2 batches, using half of ingredients per
batch, if necessary.) Force through cleaned large sieve into another
bowl, discarding solids, then chill 1 hour.
To serve:
Press pastry ring firmly down against center of a shallow soup bowl
and pour 1/2 cup yellow tomato soup into ring. While still holding down
the right with the yellow soup in it, pour 3/4 cup red tomato soup
around ring. Then slowly lift ring from bowl. The yellow soup should be
in a circle in the middle surrounded by a border of the red soup. Fill 5
more bowls in same manner. and pepper. Ladle soup into bowls. Drizzle truffle oil over. Garnish
with chives.
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Makes 6 to 8 servings
2 1/2 cups chopped leeks (about 2 large; white and pale green parts only)
1/2 cup chopped celery
3 tablespoons minced peeled fresh ginger
2 large shallots, minced
1/8 teaspoon cayenne pepper
41/2 cups canned low-salt chicken broth
1 1/2 pounds parsnips, peeled, coarsely chopped (about 4 cups)
2 cups half and half
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Makes about 7 cups
3 pounds asparagus, ends and tips cut off and reserved separately
and stalks cut crosswise into 1-inch pieces
2 1/2 cups water
2 medium onions, chopped fine
1 1/2 tablespoons unsalted butter
2 cups chicken broth
For the basil cream:
1/2 cup heavy cream
1 1/2 cups packed fresh basil leaves
1/2 teaspoon salt
Make the Soup:
In a small saucepan simmer reserved asparagus ends in water,
covered, 15 minutes. Remove asparagus ends with slotted spoon and
discard. Bring water to a boil. Add the reserved asparagus
tips and cook, uncovered, over high heat until crisp-tender, about
3 minutes. Transfer asparagus tips with slotted spoon to a
colander, reserving cooking liquid, and rinse under cold water to
stop cooking. Drain tips well. In a 4-quart heavy saucepan cook
onions in butter with salt and pepper to taste over moderate heat,
stirring until pale golden. Add asparagus stalk pieces, broth, and
reserved cooking liquid and simmer, covered, 15 minutes, or until
asparagus pieces are tender. Purée soup in cleaned blender in small
batches and return to 4-quart saucepan, thinning with water if
desired. Season soup with salt and pepper and heat over moderately
low heat, stirring occasionally, until heated through.
Make the Basil Cream:
Make basil cream while soup simmers: In a small saucepan bring
cream to a boil and stir in basil and salt. Cook mixture over high
heat, stirring, until basil is wilted, about 5 to 10 seconds, and
in a blender purée mixture. Return basil cream to small saucepan
and keep warm.
Divide soup among 6 bowls and add asparagus tips, arranging them decoratively. Drizzle basil cream over each serving.
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Makes 6 servings
2 Bosc pears, peeled, cored, and
diced
Juice of 2 lemons
2 tablespoons olive oil
1 cup peeled and diced Vidalia or Spanish onion
1 stalk celery, diced
1 small carrot, peeled and diced
1 tablespoon minced garlic
1 teaspoon peeled minced fresh ginger
1/2 cup dry white wine
2 small butternut squash, peeled, seeded, and diced (about 3
cups)
1 baking potato (about 12 ounces), peeled and diced
5 cups vegetable stock or canned vegetable broth
1/4 cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1/2 cup heavy cream
Salt to taste
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Serves 4
1 tablespoon extra-virgin olive oil
2 medium leeks, white and tender green parts only, finely chopped
1 1/2 pounds broccoli, stems peeled and sliced 1/2 inch thick, florets cut into 1-inch pieces
3 garlic cloves, thinly sliced
5 cups chicken stock or canned no fat, low-sodium broth
Salt and freshly ground white pepper
1/2 cup sour cream
Finely grated zest of 1 lemon
2 tablespoons fresh lemon juice
1/4 cup snipped chives
1/4 cup grated Parmesan cheese
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Serves 4 as a Main Course
6 tablespoons (3/4 stick) butter
1/2 cup chopped onion
1/2 cup chopped celery
4 8-ounce bottles clam juice or 1 quart fish stock
1 14-ounce can diced tomatoes with juices
1 1/2 cups tomato juice
2 tablespoons dry Sherry
1/4 cup pearl barley
1 bay leaf
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay Seasoning
1 teaspoon dried oregano or 2 teaspoons fresh chopped
1 teaspoon garlic powder
1/2 teaspoon hot pepper sauce (such as Tabasco
1/4 teaspoon cayenne pepper
1 pound uncooked medium shrimp, peeled, deveined
1/2 pound crabmeat (picked over)
Melt butter in large heavy saucepan over medium-high heat. Add onion and celery and sauté until tender, about 6 minutes. Add clam juice or fish stock, tomatoes with their juices, tomato juice and Sherry. Bring to a boil. Add the next 8 ingredients. (If using fresh oregano, do not add until adding he seafood at the end.) Simmer until the barley is tender, stirring often, about 25 minutes. Add the seafood (and fresh oregano if using) and simmer until the shrimp are cooked through, about 3 minutes. Season with salt and pepper.
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Serves 6 to 8
3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or
salmon, cut into 2-inch chunks
|
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Makes 6 Servings
1 cup chopped onions
4 cucumbers, peeled, halved, seeded, cut crosswise into 1/2-inch-thick slices (about 5 cups)
1 8-ounce russet potato, peeled, cut into 1/2-inch dice
3 1/2 cups low-salt chicken broth
3 large fresh dill sprigs plus 6 tablespoons minced fresh dill
1 teaspoon (or more) salt
1 cup crème fraiche or sour cream
3 ounces smoked salmon, cut into 1/2-inch pieces
Melt butter in heavy large pot over medium heat. Add
onions and sauté until slightly softened, about 3 minutes. Add
cucumbers and potato; stir 1 minute. Add broth, dill sprigs, and 1
teaspoon salt. Increase heat and bring to simmer. Reduce heat to low;
cover and simmer until cucumbers and potato are tender, stirring
occasionally, about 25 minutes. Working in batches, puree soup in
processor until smooth. Return to pot. Cool 15 minutes. Whisk in 1/2
cup crème fraiche and 4 tablespoons minced dill. Cover and chill until
cold, about 4 hours. (Can be made 1 day ahead. Keep chilled.) Taste
soup, adding more salt if desired. Ladle soup into 6 bowls. Place
dollop of crème fraiche in center of each bowl; sprinkle with smoked
salmon and remaining 2 tablespoons minced dill.
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Makes 6 Servings
1 cup water
1/2 cup sugar
3/4 cup peach schnapps
3 pounds peaches (about 12 medium), peeled and sliced (about7
cups)
1/2 cup heavy cream
1 cup crème fraiche (or sour cream) for garnish
1 tablespoon plus 1 teaspoon finely chopped fresh tarragon leaves for
garnish
In a large saucepan bring water, sugar, and schnapps to a boil, stirring until sugar is dissolved, and add peaches. Return syrup to a boil and remove pan from heat. In a blender, puree peaches with syrup in batches, transfer to a bowl, and cool. Stir in heavy cream and chill. (Soup may be made 3 days ahead and kept chilled, covered.) Serve soup in chilled bowls garnished with crème fraiche and tarragon.
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6 TO 8 SERVINGS
The coconut milk gives the soup a silky texture and a hint of exotic nuttiness
2 large winter squash (one butternut and one buttercup--5 pounds
total)--halved lengthwise, peeled and seeded
4 tablespoons unsalted butter
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
1 leek, white and tender green part only, thinly sliced
1 shallot, finely chopped
2 tablespoons minced fresh ginger
1 teaspoon curry powder
1/2 cup dry white wine
6 cups chicken or vegetable broth (low salt, not fat kind/could also use
water)
1 cup unsweetened coconut milk
1 thyme sprig
Coconut shavings, for garnish (optional)
Preheat the oven to 350F. Set the squash, cut sides up, on a baking sheet. Fill each cavity with 1/2 tablespoon of the butter; season with salt and pepper. Roast the squash for about 1 hour and 20 minutes, until tender; cut into large pieces (can also do this in the microwave for about 1/2 hour. Meanwhile, in a large soup pot, melt the remaining 2 tablespoons of butter in the olive oil. Add the onion, leek, shallot, ginger and curry powder and cook over moderate heat until lightly browned. Add the wine and cook until evaporated Add the cooked squash, broth, coconut milk and thyme sprig. Simmer over moderately low heat for 15 minutes. Discard the thyme sprig, Working in batches, puree the soup in a blender until smooth; season with salt and pepper. Ladle the soup into bowls, garnish with the coconut shavings and serve. (The soup can be refrigerated for up to to 2 days/also freezes well.)
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6 Servings
2 tablespoons olive oil
6 large shallots, finely chopped (about 1 cup)
2 l0-ounce packages frozen petite peas, thawed (or 1 1/2 pounds of
shelled fresh peas)
3 cups low-salt chicken broth
1/2 cup whipping cream
White or black truffle oil
For parmesan crisps:
Nonstick vegetable oil spray
6 tablespoons (generous) coarsely grated Parmesan Reggiano cheese
Make soup:
Heat oil in heavy large saucepan over medium heat. Add shallots and
sauté until tender, about 5 minutes. Add peas and broth; bring to simmer
(if using fresh peas simmer about 7 minutes more). Remove from heat,
Cool slightly. Working in batches, puree soup in blender until smooth.
Return soup to same saucepan. Add cream and bring to simmer. Season soup
to taste with salt and pepper. (Can be made 2 hours ahead. Cover and
chill. Rewarm over medium heat before continuing.) Ladle soup into
bowls. Drizzle each serving lightly with truffle oil. Top with parmesan
crisps and serve.
Make Parmesan Crisps (Makes 6):
Preheat oven to 425F. Spray large non-stick baking sheet with
nonstick spray. Sprinkle Parmesan cheese by generous tablespoonfuls onto
prepared baking sheet, forming six 2 1/2- to 3-inch rounds and spacing 3
inches apart. Bake until crisps are lacy and golden brown, about 6
minutes (crisps do not spread much). Working quickly; run thin spatula
around edges of 1 crisp at a time, then gently slide spatula under crisp
and loosen from baking sheet. Transfer crisp to paper towels. If
necessary, return baking sheet briefly to oven to soften crisps if
hardening too quickly before being removed from baking sheet. Cool
crisps completely. (Can be made 1 day
ahead. Store airtight between paper towels at room temperature.)
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An amazingly easy and great summer soup!
1 avocado, pitted, peeled, and diced ( 1/4 cup reserved for garnish)
1/2 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1/4 cup coarsely chopped fresh cilantro, plus sprigs for garnish
1 scallion, white and pale-green parts only, coarsely chopped (about 2 tablespoons)
1 jalapeno, seeded and coarsely chopped
1 cup nonfat plain yogurt
1 cup cold water
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
Puree ingredients in a blender. Divide soup and reserved cucumber and avocado among 4 bowls. Cover with plastic wrap. Refrigerate 30 minutes. Garnish with cilantro sprigs.
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Makes 4 Servings
2 very ripe avocados
4 cups cold
chicken or
vegetable
stock
2 Tablespoons lime juice
1 Tablespoon plain
yogurt
2 hefty dashes of Tabasco
sauce
salt and
black pepper
Garnish: 4 paper-thin slices of lime and Tabasco sauce
Put the avocado flesh into a blender and puree. Add the stock and continue processing until smooth. Blend in the lime juice, yogurt, Tabasco sauce, and salt and pepper. Refrigerate for at least one hour. When ready to serve, spoon into bowls, top each with a thin lime slice, and sprinkle a bit of Tabasco sauce over each portion.
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Makes 6 Servings
This could make a lovely summer first course or even a dessert!
For the soup:
1 large ripe cantaloupe (about 4 pounds), seeds and rind
removed, cut into chunks, plus thin wedges for garnish
1/4 cup sour cream
2 tablespoons honey, or to taste
4 teaspoons fresh lemon juice
Pinch of coarse salt
For the syrup:
Pinch of coarse salt
4 sprigs tarragon, plus more for garnish
1 teaspoon fresh lemon juice
Make the soup: Working in 2 batches, puree cantaloupe, sour cream, honey, lemon juice, and salt in a blender until smooth. Press through a fine sieve into a bowl. Refrigerate until cold, about 1 hour. Make the syrup: Bring sugar and 3/4 cup water to a boil in a saucepan, stirring until sugar has dissolved. Boil until syrup has reduced to 2/3 cup, about 7 minutes. Remove from heat; add tarragon. Transfer to a bowl; refrigerate until cold, 1 hour. Puree syrup, tarragon, and lemon juice in a blender until smooth. Refrigerate until ready to use; stir just before serving. Divide soup among bowls. Drizzle with tarragon syrup; garnish with cantaloupe wedges and tarragon sprigs.
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Makes 6 Servings
1 butternut squash (about 2 pounds), peeled and cut into large
pieces
1 onion, chopped coarse
4 cups water
1/4 pound sea scallops (about 5)
1 cup dry white wine
1/4 pound medium shrimp (about 8), shelled, deveined, and cut into
1/2-inch pieces
1/4 pound piece skinless red snapper or other firm-fleshed white
fish, cut into 1/2-inch pieces
1/3 cup heavy cream
2 teaspoons chopped fresh dill, or to taste
1/2 teaspoon chopped fresh thyme leaves, or to taste
In a large kettle combine squash, onion, and 3 cups water and simmer gently, covered, about 30 minutes, or until squash is tender. Remove tough muscle from side of each scallop if necessary and cut scallops into 1/2-inch pieces. In a saucepan bring wine and remaining cup water to a boil over moderately high heat and add scallops, shrimp, and fish. Poach seafood at a bare simmer 2 minutes, or until just cooked through. Transfer seafood with a slotted spoon to a bowl and reserve cooking liquid. In a blender puree squash mixture in batches and transfer to a large saucepan. Add reserved seafood-cooking liquid and simmer gently 20 minutes, or until slightly reduced. Add seafood, cream, dill, thyme, and salt and pepper to taste and cook over moderate heat, stirring, just until combined well and heated through (do not let soup boil or overcook as the seafood will be tough).
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Show off your culinary prowess with these soups!
Updated March 30, 2008