Entries Tagged as 'soups'
See, I promised I would eventually do something relatively creative with root vegetables.
“Um, Katy. You boiled and pureed them. You basically made baby food.”
No, it’s a soup. That’s what soup is.
“That’s also what baby food is.”
Well. It tastes a lot better than baby food.
And with that, I will stop typing imaginary conversations with myself. (I don’t actually talk to myself, only, apparantly, in typing).
I debated calling this “Root Vegetable Soup,” but frankly, that sounds incredibly unappetizing. Sure, most of these ingredients are dug out of the ground, but you don’t want to have to actually *think* about that, right? So, this is my “winter” vegetable soup — although obviously, in winter, not much grows above ground. The “root vegetable” part is still implied, but I’ve decided not to beat you guys over the head with it.
Because besides a faint resemblance to baby food and a potentially unappetizing name, this soup was just plain delicious, and it’s an awesome way to use up all the CSA veggies we get at this time of year. Potatoes, turnips, parsnips, carrots — just throw them all in. Mix up a double batch and you won’t ever have to throw out a root vegetable again.
Winter Vegetable Soup
4 large boiling potatoes, washed, peeled and cubed
3 carrots, washed, peeled and cubed
1 large turnip, washed and cubed
2 large parsnips, washed, peeled and cubed
1 large onion, washed and diced
1/4 celery root, peeled and cubed
3 cloves garlic, minced
1/4 cup olive oil
4 cups water
1/2 tsp smoked paprika
1/2 tsp ground cumni
In a large stock pot, saute garlic and onions in olive oil until translucent and fragrant, over medium-low heat. Add water, carrots and celeriac and simmer for 5 minutes. Add salt and pepper as desired. Add potato, turnip and parsnip cubes, smoked paprika and ground cumin and simmer for 30 minutes. Taste for additional salt, season as necessary, and remove from heat. In batches, puree the soup in a blender or food processor. Transfer the soup back into the stock pot, reheat if necessary, and serve.
Tags: food · soups
Do you ever go to a restaurant and fall so hopelessly in love with a particular dish that you attempt to recreate it at home? This dish was a product of one of those impulses. At a dinner a month or so ago, Chad and I both ordered the same dish: corn soup.
Chad and I never order the same dish — I’m a former vegetarian with an entire mouth full of sweet tooths, he’s a Texan at heart who gags when I mention tofu. So when we both order, and both like, the same dish, that’s a big deal.
A big enough deal that I had to attempt this soup at home. I went into the recipe armed with a secret weapon — when I asked the waiter if the soup was cream-based, he told me the base was actually corn stock.
So corn stock I made. And corn soup. And I will be making it again, because it was fantastic. Light, healthy and incredibly flavorful, this is a perfect dish to celebrate our last few weeks of fresh corn this season. Make it now, before they’re gone!
Corn and Chive Soup
3 ears of corn
2 cups milk
1 cups water
1 small shallot, diced
2 tbsp chopped chives
3 large shrimp
1/4 cup heavy cream
Cut the corn kernels from the cobs and reserve. Heat the milk and corn cobs to a simmer and let them simmer for ten minutes. Remove the corn cobs, and add the water, corn kernels, chives, shallot and salt. Simmer for 15-20 minutes.
Transfer the soup to a food processor or blender and puree it in batches until smooth. Stir in heavy cream, pour into bowls, and serve. Garnish with sliced shrimp and additional fresh chives.
Tags: food · soups
I love cucumbers, but sometimes it’s hard to figure out what to do with them. When I get them from the farmer’s market, a lot of the time I just slice and eat them with a little salad dressing or tomato sauce (sounds gross, but it’s really good). But I wanted to do something a little special for this recipe.
And what’s better, in the summer, than a chilled soup? It’s easy to prepare ahead of time, and it’s colorful, fresh and delicious. I thought about naming this “diet soup” because it’s so low-calorie, but it’s only diet-type food by accident. It’s really so flavorful on it’s own that extra fat wasn’t necessary.
You could make this soup a little heartier by scooping out the seeds in the cucumbers, but I like it a little bit thin. I think this would make a great recipe for a light lunch or quick snack, since it’s really too easy to make — if I had a “5 minutes or less” category on this website, this recipe would be filed there.
So if you have a few leftover mid-summer cucumbers in your fridge and you’re wondering what to do with them, this is a fun, easy, and extremely healthy option.
Last, but not least, the winners of the Hola Fruta! giveaway are…
- Annalise, Comment 32
- Elizabeth, Comment 55
I’ll be emailing later today to get your addresses!
2 small shallots
1 large clove garlic
2 tsp olive oil
1 large cucumber, cut into 1″ sections
1 large anaheim pepper (I found these at the farmer’s market and love them!)
2 tsp good balsamic vinegar
1 tsp sea salt, or more to your preference
Saute the shallot and garlic over medium heat for about 3 minutes, until shallots have broken down and turned translucent. Meanwhile, cut the anaheim pepper into slices and remove all its seeds.
In a large food processor, puree the shallots, garlic, cucumber, pepper, vinegar, and salt together for about 2 minutes. Taste and add more salt if necessary. Pulse again, and serve.
Serves 2-3 as a side dish or first course.
Tags: food · soups