Entries Tagged as '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
There is no better meal on a cold, winter day than a warm bowl of homemade soup.Â And why, you might ask, is homemade soup so superior?Â I’ll tell you one of the (many) reasons.Â You can make any flavor you want!Â You’re not stuck with “chicken noodle” or “chicken vegetable” or “chicken and beans” with tough, miniscule chicken bits that make you shudder when you guess what parts of the bird they’re from.Â Or generic vegetable soups like, “tomato” or “butternut squash” or “cream of broccoli” where you wonder how a vegetable product can possibly be put into a form that is shelf-stable until 2025.
Instead, on those cold winter nights when you really want soup, I suggest this curried cauliflower soup.Â I made it with golden cauliflower (which is probably quite apparent from the photo), but white would work just as well.Â This made a great warm, nutritous winter lunch, and hopefully goes some of the way towards undoing the diet damage I’ve been doing lately.
Currried Cauliflower Soup
1 medium sized head of cauliflower (white or golden)
1 tbsp olive oil
1 tsp salt
6 cups vegetable broth
2 tbsp curry powder
1/4 tsp cumin
2 tsp garlic powder
3 dried bay leaves
2 tsp fresh parsley, minced
1 cup whole milk (optional)
1. In a larce saute pan or stock pot, saute the shallots in olive oil and salt until tender but not browned.
2. Cut the florets off the cauliflower head. Remove the tough core of the head, and place any leftover pieces in a food processor. Puree leftover pieces until finely chopped.
2. Pour in vegetable stock, and add cauliflower and spices. Simmer 15 minutes, and then stir in parsey and milk. Simmer an additional 5 minutes, remove the bay leaves, and serve.
Last, but not least, I’m submitting this to Holler and Lisa’s No Croutons Required vegetarian soup roundup!Â I’m excited to see what everyone comes up with!
Tags: food · soups